nutrition - water

carb function

Provides the body with a main source of energy for brain and red blood cells

carbs common food

Bread, rice, pasta, fruit, vegetables, potatoes, beans

carbs # of cals

4 kcal

glucose (dextrose) common food

Is the major monosaccharides in the body

fruits, honey

fructose common food

fruit, honey

galactose common food

dairy products, milk, yogurt

maltose composition

glucose + glucose

sucrose composition

glucose + fructose

lactose composition

glucose + galactose

maltose common food

liquor, barley

sucrose common food

sugar cane, sugar beets, fruits, vegetables, honey, sweets

lactose common food

milk, dairy products, sugar

are stored as glycogen in the body

carbs

Major storage sites of glycogen are

liver and muscle

are two body tissues that derive most of their energy from

glucose.

brain and red blood cells

receives sugars after they are absorbed into the blood

liver

After absorption, galactose and fructose are converted to

glucose in the liver

Simple sugars in large quantities promote

tooth decay

In the U.S. diet, carbohydrate supplies approximately what percent of total kcalories?

50%

The process that plants use to make glucose from carbon dioxide and water in the presence of the sun's heat and light is called

photosynthesis

Carbohydrate digestion is assisted by

cooking to soften the skin

Carbohydrate digestion begins in the mouth by

enzyme salivary amylase

Glucose is absorbed via active transport absorption and fructose is absorbed via

diffusion

lactose intolerance

the inability to fully digest lactose

Insulin

regulates blood glucose levels by helping glucose enter into the cells and sends glycogen to the liver and muscles.

glucagon

Raises blood glucose levels by stimulating the breakdown of glycogen and the production of glucose from non-carbohydrate sources into the liver

epinephrin

hormones is released during stressful times to increase blood glucose levels, making more energy available for use.

Dietary fibers primarily are polysaccharides that prevent

colon cancer

Starch is composed of hundreds and perhaps thousands of glucose units

molecules

When eating a high-fiber diet one should increase

water intake

How many grams of carbohydrate, per day, must humans consume to avoid ketosis?

at least 130 grams a day

A reasonable level for sugar intake is

less than 10% percent of our total kcalories.

What are the characteristics of Type 1 diabetes mellitus?

● Little to no insulin production

● Usually can be diagnosed during childhood

● Symptoms can be lots of bathroom usage, excessive thirst, weight loss, fatigue

What are the characteristics of Type 2 diabetes mellitus?

● Cells resist insulin actions

● Pancreas can still produce insulin but not as strong

● Often associated with obesity, poor diet and being inactive Commonly found in adults

● Often can be treated with a managed diet, exercise, weight loss, and medication

If you had the condition phenylketonuria, what should you not use

aspartame

Water constitutes about percent of body weight

50-70% (60% average)

The amount of water in each compartment mainly is controlled by

electrolyte, ion concentrations

Intracellular water volume depends primarily on the concentration of

potassium and phosphate

Extracellular water volume depends primarily on the concentration of

sodium and chloride (NACL)

Water regulates body temperature through heat loss via

sweating. perspiration

Adult women need how much total water intake per day?

about 2.7 liters a day

Adult men need how much total water intake per day?

About 3.7 liters a day

is not a reliable indicator of how much water should be consumed to replenish body fluids

thirst

A condition when blood glucose levels are higher than normal. This will often occur in diabetes mellitus. This is caused by insufficient insulin.

hyperglycemia

A condition when blood glucose levels are lower than normal. This can be caused by too much insulin, little food intake or excessive exercise.

hypoglycemia

low blood glucose that follows a meal high in simple sugars

Reactive hypoglycemia

The blood glucose response of a given food compared to a standard.

Glycemic Index

stop in the stomach because the acidic environment inactivates salivary amylase

carb digestion