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BPK 110 > Module 6 > Flashcards

Module 6 Flashcards

1
Q

What are the main types of carbohydrates?

A

Sugars, starches and fibres

All three are made up of monosaccharides, or sugars

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2
Q

What are intrinsic sugars?

A

Sugars that are found naturally in foods like fruit and milk

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3
Q

What are extrinsic sugars?

A

Sugars that are added to food to enhance the flavour of processed foods

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4
Q

What are the three main monosaccharides?

A
  1. Glucose
  2. Fructose
  3. Galactose
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5
Q

What is Glucose?

A

Blood sugar

most common monosaccharide and can be metabolized into ATP, main energy currency

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6
Q

What is Fructose?

A

Fruit sugar

found mainly in fruits, vegetables and honey and is sweeter then glucose

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7
Q

What is Galactose?

A

Milk sugar

found in milk and similar sweetness to glucose

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8
Q

What are the three main disaccharides?

A

Sugars with two monosaccharide units

  1. Sucrose
  2. Maltose
  3. Lactose
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9
Q

What is Sucrose?

A

Table sugar, used in coffee and baking

made up of glucose and fructose

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10
Q

What is the enzyme Sucrase?

A

breaks down sucrose into its respective two sugars (glucose and sucrose)

absorbed at the villi of the small intestine

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11
Q

What is Maltose?

A

Malt sugar, makes bread sweater

made up of two glucose

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12
Q

What is the enzyme Maltase?

A

breaks down maltose into glucose molecules

absorbed in the small intestine

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13
Q

What is Lactose?

A

Milk sugar

made up of glucose and galactose

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14
Q

What is the enzyme Lactase?

A

breaks down lactose into glucose and galactose

some people lack this enzyme causing lactose intolerance

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15
Q

What are Oligosaccharides?

A

Few sugars, have between 3-10 monosaccharides in their chain

considered fibres because humans lack enzyme to digest

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16
Q

Are Oligosaccharides prebiotics?

A

Yes because digestive bacteria can use it for food

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17
Q

What are Polysaccharides?

A

Many sugars, have more than 10 monosaccharides in their chain and composed of long glucose chains

starch, fibre

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18
Q

What type of carbohydrate does not have an enzyme that can break it down?

A

Fibre

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19
Q

What is Starch?

A

Composed of long chains of glucose either straight (amylose) or branched (amylopectin)

we get starch from eating plants

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20
Q

What is the most common carb in the human diet?

A

Amylopectin

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21
Q

What is the digestion process of starch?

A

broken down into oligosaccharides, then into disaccharides and then into monosaccharide glucose

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22
Q

What is Fibre?

A
  • Composed of long chains of glucose molecules
  • Cellulose, dextrin, inulin
  • Lack enzymes to break bonds
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23
Q

What is Soluble Fibre?

A
  • Dissolves in water
  • Found in apples, beans, peas, citrus, fruits
  • Bacteria in large intestine can ferment to produce short-chain fatty acid
  • 1 gram = 2-3 kcal of energy
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24
Q

What is Insoluble Fibre?

A
  • Does not dissolve in water
  • Wheat, beans, potatoes
  • Passes through digestive tract mostly unchanged
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25
What is Glycogen?
- large unbranched chain of glucose - stored in our muscles and around our liver - long-term energy storage
26
How is Glycogen made?
synthesizing chains of glucose molecules with the aim of storing them 0.5-2kg
27
What are Refined Carbohydrates?
Part of the grain is removed, the bran and germ layer lowers the nutrient density of that plant
28
What are Unrefined Carbohydrates?
Carbs that are consumed in their entire form ex: whole grain wheat more nutrient dense, high in fibre and phytochemical
28
What is contained in the bran layer?
High in fibre, calcium, iron, B vitamins
29
What is contained in the germ layer?
High in protein, B and E vitamins
30
How are Carbohydrates digested?
1. Mouth - salivary amylase begins digestion 2. Stomach - HCL acid inactivates salivary amylase 3. Pancreatic amylase is secreted into the small intestine to continue digestion 4. Microvilli also secretes various carb digesting enzymes 5. Undigested carbs pass to the large intestine, broken down by bacteria 6. Any remaining carbs are excreted
31
Why is there no chemical digestion in the stomach?
because amylase is sensitive to high acidity
32
Where are carbohydrates mainly digested?
small intestine
33
What are brush borders?
contains carb-digesting enzymes that are released to finish off digestion
34
Which carbs are metabolized?
Fructose, galactose at the liver glucose is not metabolized but stored is glycogen
35
What is lactose intolerance?
- caused by insufficient secretion of enzyme lactase - cannot be digested in small intestine but rather by bacteria in the larger intestine --> produces methane gas
36
What are the symptoms of lactose intolerance?
cramps, bloating, diarrhea, abdominal pain
37
What is the glycemic response?
spike in blood glucose once glucose enters circulation diets that produce a lower GR have lower risk of type 2 diabetes, CVD and obesity
38
What is the glycemic index?
ranking of a food's potential to spike blood sugar on a 100-point scale low GI <55 medium GI 56-69 high GI >70
39
What is glycemic load?
a more accurate assessment of how much blood glucose will spike because it also takes into account how much carbs are in the food
40
What is the role of Insulin and Glucagon?
- blood glucose-regulating hormones - secreted by the pancreas
41
What is hypoglycemia?
low blood glucose, can affect energy levels
42
What is hyperglycemia?
high blood glucose, can lead to diabetes if chronic
43
What is the endocrine function of the pancreas?
pancreas secretes insulin and glucagon into the blood in order to regulate blood glucose
44
What is the exocrine function of the pancreas?
pancreas secretes pancreatic juice into the digestive tract to facilitate digestion
45
What is the process of insulin regulating blood glucose levels?
1. Normal blood glucose 2. Following a meal, blood glucose concentration increases 3. The pancreas secretes insulin into the blood 4. Insulin binds to its receptors on cells 5. Brings glucose channels to the cell's surface 6. Glucose leaves the blood and enters the cells 7. Blood glucose returns to normal
46
What happens when blood glucose levels drop?
pancreas releases glucagon
47
What are the three main processes of glucagon?
1. Glycogenolysis - conversion of glycogen to glucose 2. Gluconeogenesis - conversion of amino acids into glucose 3. Lipolysis - breakdown of stored lipids
48
What is the main role of Carbohydrates?
provide energy in the form of ATP, mainly from glucose
49
What are the functions of Carbohydrates?
1. Energy provision 2. Protein sparing 3. Fat burns in a carbohydrate flame
50
What happens when the body doesn't have enough carbohydrates?
- amino acids will be used to make glucose through gluconeogenesis, breakdown of body proteins - lipid metabolism cannot enter citric acid cycle and will instead form ketones
51
What is diabetes?
chronically elevated blood glucose levels
52
Acute diabetes symptoms?
increased thirst, weight loss, tiredness, frequent urination
53
Chronic diabetes symptoms?
cardiovascular disease, blindness, kidney disease, numbness
54
What is type 1 diabetes?
immune cells damage the insulin-secreting cells of the pancreas 10% of cases
55
What is type 2 diabetes?
pancreas still secretes insulin but the cells become resistant to insulin 90% of cases
56
Is it more common for Indigenous people to get type 2 diabetes?
Yes, 2-3 times more common
57
What is gestational diabetes?
- elevated blood glucose and impaired glucose management during pregnancy - type 2 diabetes
58
What are the risk factors for diabetes?
type 1 - unknown type 2 - obesity, genetics, physical inactivity, diet
59
How can we prevent diabetes?
type 1 - unknown type 2 - medication, lifestyle changes
60
How can we manage type 1 diabetes?
insulin injections, lifestyle changes
61
What is reactive hypoglycemia?
low blood glucose due to excessively high dose of insulin
62
What is non-reactive hypoglycemia?
various causes such as fasting, medications, pregnancy, disorders
63
Is sugar bad?
- sugar is not inherently bad or good - however modern diets tend to be high in extrinsic sugars --> higher risk of CVD, diabetes, obesity
64
How can we minimize extrinsic sugars?
focus on consuming more whole foods and replacing sugary drinks with water
65
What are non-nutritive sweeteners?
- sugar substitutes or artificial sweeteners - negligible calories and a sweet-tasting flavour
66
What causes a higher CVD risk?
diets high in sugars, refined carbs
67
What causes a lower CVD risk?
diets high in fibre
68
What do refined carbs promote?
higher glycemic response
69
Why do fibres decrease CVD risk?
1. soluble fibre lowers LDL cholesterol 2. soluble fibre regulates blood sugar
70
What are the recommendations for consuming carbs?
- consume carbs from whole, unprocessed foods like fruits and whole grains - limit added sugars to no more then 10% total energy intake - consume fibre rich foods (more for men)

BPK 110 (12 decks)

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