Module 4

Question 1

what is Carbohydrate (CHO)?

Answer 1

• Contains C, H, and O, wth H and O is the same proportions as water
• Also made up of sugars called monosaccharides

Question 2

2 Types of CHO:

Answer 2

Simple and Complex

Question 3

Simple Sugars:

Answer 3

Mono and Disaccarides

Question 4

Oligosaccharides

Answer 4

• Oligo- “Many”
• 3-10 monosaccharide sugar units
• Prebiotics
• ex. legumes and artichokes

Question 5

Polysaccharaides

Answer 5

100-1000 monosaccharides

Question 6

Complex CHO:

Answer 6

• Starch
• 1000s of glucose units linked together

Question 7

CHO Digestion and Absorption process:

Answer 7

1. Mouth: Some starch gets broken down by Salivary Amylase into maltose (Glucose + Glucose)
2. Stomach: HCL acid denatures/inactivates the salivary amylase= Protein
3. Small Intestine breaks down CHOs using enzymes.

Question 8

enzymes and result of the breakdown of different CHOs:

Answer 8

CHO Enzyme Result
Starch–> Pancreatic Amylase–> Maltose
Maltose–> Maltase–> Glucose+Glucose
Sucrose–> Sucrase–> Glucose+fructose
Lactose–> Lactase–> Glucose+Galactose

Question 9

CHO digestion and absorption in liver:

Answer 9

1. Fru + Gal are converted to Glu
2. Glucose:
   a) stores as liver glycogen
   b) non-essential amino acids
   c) extra is converted to fat
   d) kcal needs of liver
3. glucose reenters bloodstream (cells use glucose)
4. used as muscle glycogen

Question 10

basic fact about glucose:

Answer 10

Required as the sole energy source for RBC and brain

Question 11

Effects of insulin:

Answer 11

1. Facilitates the uptake of glucose in your blood cells
2. stimulate glycogen production (liver)
3. Blood glucose levels should return to normal (“basal levels”

Question 12

what happens when blood glucose levels begin to fall?

Answer 12

1. when blood glucose drops insulin drops and glycogen levels increase (hunger pangs)
2. it mobilizes liver glycogen stores into glucose then into the bloodstream
3. results in blood glucose correcting itself (basal levels)

Question 13

Type 1 Diabetes mellitus:

Answer 13

< 5%
- no functional insulin produced (pancreas can’t make insulin)
- genetic predisposition/ early life viral infections
- take insulin

Question 14

Type 2 Diabetes mellitus:

Answer 14

• Body tissues don’t listen/respond to insulin= rise in blood glucose + insulin
• detected later in life (adult onset diabetes)
• overweight, sedentary
• insulin resistance

Question 15

what is a glucose tolerance test?

Answer 15

give a glucose drink and take blood samples every half hour for 2-3 hours

Question 16

glycemic response

Answer 16

The blood glucose rise after eating caution foods

Question 17

Fructose food sources:

Answer 17

• honey
• fruit
• HFCS (high fructose corn syrup)
  -liquid sweetener

Question 18

Disaccharides- sucrose food sources:

Answer 18

• Table sugar
• sugar beets and sugarcane

Question 19

Lactose:

Answer 19

• Milk sugar
• all infants possess the enzyme lactase to break down the sugar

Question 20

Lactase deficiency:

Answer 20

slowly/gradually become unable to digest lactose
middle east is the most lactase deficient

Question 21

Lactose intolerance:

Answer 21

Symptom of being or becoming lactose deficient

Question 22

Food Allergy:

Answer 22

over enthusiastic/exaggerated immune response to a protein in food

Question 23

Soluble fibres

Answer 23

pectins, gums, agar
food examples: oats (oat bran), insides of legumes, fruit and veggie pulp

Question 24

Insoluble fibres

Answer 24

Cellulose, lignin
food examples: Skins of legumes, skins of veggies and fruit
whole wheat (wheat bran)

Question 25

Diverticulosis

Answer 25

a condition that occurs when small pouches, or sacs, form and push outward through weak spots in the wall of your colon.

Question 26

Parts of a wheat bran

Answer 26

• Fibre (bran)
• Aleurone layer (iron)
• endosperm
• germ

Question 27

how does fibre contribute to weight loss

Answer 27

• increases feeling of satiety ( fullness from soluble and a bulking effect from insoluble
• delays gastric emptying
• takes longer to eat

Question 28

Intakes and recommendations for dietary fibre

Answer 28

intake: 12-15g/day (adult)
AI: 14g fibre/1000kcal (2002)