Exam #1: Carbohydrates

Question 1

What proportion of US adults are overweight and/or obese?

Answer 1

• Greater than 1/3 (35%) are obese

- Another 1/3 are overweight

Question 2

How much do behavioral factors contribute to overall health?

Answer 2

40%

Question 3

What epidemiological transition state are we currently in?

Answer 3

Delayed degenerative

Question 4

What is the proposed epidemiological transition state are we currently entering?

Answer 4

Inactivity/ Obesity/ Diabetes

Question 5

What is a cohort study?

Answer 5

Compares a group with a given risk factor to a group without such a risk factor to measure relative risk

*Risk of developing disease in exposed group/ risk in unexposed group

Question 6

What is a case-control study?

Answer 6

Compares two groups, disease vs. non-disease, measuring odds ratio

*Odds group with disease was exposed to a risk factor/ odds control was exposed to risk factor

Question 7

What is an interventional study?

Answer 7

Randomized Controlled Trial (RCT)

*Gold-standard

Question 8

List the four levels of prevention.

Answer 8

1) Primordial
2) Primary
3) Secondary
4) Tertiary

Remember the mnemonic PPST

Question 9

What is the primordial level of prevention?

Answer 9

Prevent risk factors in the population as a whole

E.g. ban smoking

Question 10

What is the primary level of prevention?

Answer 10

Prevent risk factors in individuals

Question 11

What is the secondary level of prevention?

Answer 11

Screen early for disease and intervene in asymptomatic individuals

Question 12

What is the tertiary level of prevention?

Answer 12

Treat to reduce disability from disease and limit the consequences of symptoms

Question 13

What is the current USDA food guide?

Answer 13

“My Plate”

Question 14

What does the term nutrient density mean?

Answer 14

Nutrients/Calories

*Proportion of nutrients per calories

Question 15

What foods have the highest nutrient density?

Answer 15

Berries

Leafy vegetables

Question 16

What is a simple carbohydrate?

Answer 16

Monosaccharides

Disaccharides

Question 17

What is a complex carbohydrate?

Answer 17

Polysaccharides (10+)

Question 18

What are the monosaccharides?

Answer 18

Glucose
Fructose
Galactose

Question 19

What are the disaccharides?

Answer 19

Sucrose
Lactose
Maltose

Question 20

What enzymes are necessary for the digestion of carbohydrates?

Answer 20

Salivary alpha-amylase
Pancreatic alpha-amylase

• Maltase
• Sucrase
• Lactase*

Question 21

What electrolyte increases carbohydrate absorption? Why?

Answer 21

Na+ b/c of cotransport

Question 22

Where is glycogen stored?

Answer 22

Liver and muscle

Question 23

What is glycolysis? What is this dependent on?

Answer 23

Breakdown of glucose to pyruvate

*Requires oxygen

Question 24

What is the estimated amount of carbohydrates needed per day?

Answer 24

200g

Question 25

What is the glycemic index?

Answer 25

Measure of how quickly a food causes a spike in blood sugar *Compared to pure glucose or white bread

Question 26

What is glycemic load?

Answer 26

Glycemic index x Carbohydrate content

Question 27

What is the general effect of food processing on glycemic index & insulin spikes?

Answer 27

Increased glycemic index & increased insulin spike

Question 28

What are the behavioral effects of high glycemic index foods?

Answer 28

- Triggers reward center & increases propensity to seek again - Reduced satiety/ rapid return of hunger

Question 29

What are the negative physiologic consequences of consuming high glycemic index foods?

Answer 29

DM-II | CAD

Question 30

What is stress hyperglycemia?

Answer 30

Elevated blood glucose in response to stress or illness

Question 31

What are the five characteristics of metabolic syndrome? How many are necessary for the diagnosis?

Answer 31

- Increased intra-abdominal fat - Elevated blood sugar - HTN - Low HDL - Elevated triglycerides *Need 3 for diagnosis

Question 32

What carbohydrate is HFCS structurally similar to?

Answer 32

Sucrose, NOT fructose

Question 33

Why is the bad rap for HFCS misleading?

Answer 33

Studies have been done on FRUCTOSE not SUCROSE

Question 34

What is the general correlation between added dietary sugar and HDL?

Answer 34

Increased sugar= decreased HDL (good cholesterol)

Question 35

Describe the composition of a whole grain.

Answer 35

1) Bran= fiber-rich, B vitamins 2) Endosperm= carbohydrate & protein 3) Germ= vitamin E, B & healthy fats

Question 36

What does refinement of grains do?

Answer 36

Leaves endosperm and removes the layers that contain most nutrients i.e. bran and germ

Question 37

What are the "actual" causes of death in the US?

Answer 37

1) Tobacco 2) Poor diet/ physical inactivity 3) Alcohol consumption