Exam 2 Week 3 Flashcards
(37 cards)
What kind of carbohydrates in the diet lead to diabetes and obesity?
Refined Sugars
Glycemic Index:
GI = A number/ranking that indicates a food’s effect on rising blood glucose
*HIGH GI = Sharp Elevation in Blood glucose –> So expect a STRONG insulin response (high plasma levels)
Glycemic Response:
The increase in blood glucose caused by consuming carbohydrates
_______ is known for having a very high glycemic index
High-Fructose Corn Syrup
What equation relates Glycemic LOAD to GI?
GL = [GI x (grams of carbs)] / 100
GI is defined as: ______
The AREA under the POSITIVE CURVE for glycemic response to 50g of Carbohydrate-containing foods
(compared to response in 50g of Pure Glucose as a control of about 140mg/dL)
What is a high and low GI value?
High GI = Above 70
Low GI = Below 54
What factors affect Glycemic Index?
Food properties such as:
- Carb Digestibility
- Fiber Content
- Fat Content
What foods have a LOW glycemic index?
i.e. They SLOWLY increase blood glucose, sustain levels longer, and have a LOW maximum effect
Whole Wheat Vegetables Legumes Fruit *HIGH FIBER FOODS*
What is High-Fructose Corn Syrup?
- A mixture of PURE CORN SYRUP (100% glucose) with added Fructose to make it sweeter tasting
- Most Common = HFCS 55 (55% fructose and 42% glucose in it)
2 Types of Dietary Fibers and their actions:
- SOLUBLE Fiber: Forms a GEL which is digested by bacteria in intestines –> INCREASES SATIETY by delaying gastric emptying
- INSOLUBLE Fiber: Not digested by bacteria, passes through tract undigested (mostly), and SOFTENS stool
What is the complication of TOO MUCH fiber intake?
Decreased Vitamin and Mineral Uptake
9 Essential Amino Acids in Adults:
*Matt Valeriote Takes This Huge PILL* Methionine Valine Tryptophan Threonine Histidine Phenylalanine Isoleucine Leucine Lysine
2 Essential A.A.’s that are VERY IMPORTANT in infants/pregnant mother’s:
Arginine and Histidine
PDCAAS:
- Protein Digestibility-Corrected Amino Acid Score
2. Based on A SPECIFIC PROTEIN’S profile of essential Amino Acids AFTER correcting for the digestibility of THAT PROTEIN
How much nitrogen do proteins contain?
1g Nitrogen per 6.25g of Protein
Nitrogen (g) = Protein Intake (g) / 6.25
Define UUN:
Urinary Urea Nitrogen: The common form of excreted nitrogen (Measured as NITROGEN OUTPUT)
Nitrogen OutPut = UUN +4g
Define Nitrogen Balance:
Nitrogen Intake = Nitrogen Output
NB = (Protein Intake / 6.25) - (UUN + 4g)
What does a + NB indicate? What about - NB?
- MORE nitrogen intake than output –> Protein synthesis and tissue GROWTH
- LESS nitrogen intake than output –> Protein breakdown increased, tissue DEGRADATION
* Caused by deficiency of dietary protein OR physiological stress*
What is the Respiratory Quotient?
- The Ratio of Oxygen Use to CO2 Output
2. Indicates Carb and Fat Metabolism
How does the GI change depending on whether glucose or white bread is used as the control for comparison?
Glucose Control –> GI = 100
White Bread Control –> GI = 140
What food sources have the best PDCAAS?
EGGS = Perfect digestibility
Then Milk Protein is next best
What is the healthy range, underweight/overweight range, and Obesity Range of BMI?
- Healthy = 18.5 - 24.9
- Overweight = 25-29.9
- Obesity = >30
- Underweight = <18.5
What hormones stimulate hunger and satiety in SHORT AND LONG TERM respectively?
-----> Short Term:
Hunger = Ghrelin
Satiety = CCK and PYY (both in small intestines)
-----> Long Term:
Hunger = Still only Ghrelin
Satiety = LEPTIN from Fat Tissue
INSULIN from B-cells
