Nutrition McGraw Hill Chapter 5

Carbohydrates are the primary energy source for the brain and body tissues

True

Carbohydrate's are fattening

True

Type 2 diabetes is typically seen in only adults

False

Monosaccharides

single monomer unit

Disaccharides

2 units of a monomer

What is the primary energy source?

glucose

Fructose, Glucose, Galactose, Pentoses, and Sugar Alcohol's are all

Monosaccharides

Disaccharides are formed by what?

Condensation reactions

Lactose, Maltose, and Sucrose are all

disaccharides

What type of bonds does the body's enzymes break down easily?

Alpha Bonds

What type of bonds does the body have trouble with?

Beta Bonds

Oligosaccharides

3-10 monosaccharides

Raffinose

indigestible oligosaccharide made of 3 monosaccharides (galactose-glucose-fructose)

Stachyose

indigestible oligosaccharide made of 4 monosaccharides (galactose-galactose-glucose-fructose)

Prebiotics

food components (such as fibers) that are not digested by the human body but are used as food by the GI bacteria to promote their growth and activity

Oligosaccharides are common in which foods?

Onions, Beans, and Cabbages

complex carbohydrates (digestible polysaccharides)

starch & glycogen

How plants store sugar

as starch

Amylopectin

a soluble polysaccharide and highly-branched polymer of glucose found in plants as one of the two components of starch (the other being amylose).

Amylose

simplest form of starch

Animals store carbohydrates in the form of

glycogen

glycogen is stored in

liver and muscles

Access glycogen gets converted to

Fat

indigestible polysaccharides

dietary and functional fiber

Dietary Fiber

plant material that cannot be digested

Example of dietary fiber

skin of an apple

Functional Fiber

fiber added to foods that has been shown to provide health benefits

Total fiber =

dietary fiber + functional fiber

Soluble fiber

dissolved by water; helps moderate blood glucose and lower cholesterol

Insoluble fiber

Form of dietary fiber that binds water but does not dissolve; it adds bulk to the diet and improves elimination.

Predominant form of carbs

starch

nutritive sweeteners

sweeteners that yield energy, including both sugars and sugar alcohols

Honey and Agave are

simple sugars

Non-nutritive alternative sweeteners

Provide little or no energy

Safe for adults, children, people with diabetes

Saccharin

300x sweeter than sucrose

Cancer risk of Saccharin?

Bladder Cancer

Aspartame (Nutrasweet)

200x sweeter than sucrose

PKU (phenylketonuria)

a condition that makes it impossible for babies to metabolize certain proteins

Sucralose (Splenda)

600x sweeter than sucrose

Stevia

Alternative sweetener derived from South American shrub; 100 to 300 times sweeter than sucrose.

How many grams of carbs should an adult intake?

130 g

AMDR of Carbs

45-65%

weightloss strategies

reduce carbs, reduce added sugars (<10%), and lower calories

Recommended carbohydrate sources

fiber rich fruits, veggies, and whole grains

Dietary guidelines for added sugars

<10%

Adequate intake of dietary fiber

14g/1000 Kcal

Brian and blood fuel comes from?

Glucose

Spare Proteins

Can supply energy, however, its main function is to build tissue and replace cells

Gluconeogenesis

The formation of glucose from noncarbohydrate sources, such as amino acids.

ketoacidosis

excessive production of ketones, making the blood acidic

Low carb diets promote ketosis because...

there is not enough carbs to produce ATP

Fiber promotes

bowel health

fiber reduces risk of

obesity; keeps you fuller longer

soluble fiber

dissolved by water; helps moderate blood glucose and lower cholesterol

Amalayse

Enzyme in saliva that breaks the chemical bonds in starches

pancreatic amylase

An enzyme secreted by the pancreas into the small intestine that digests any remaining starch into maltose.

Dextrinase

breaks short chains of glucose into individual glucose molecules

Fermentation by bacteria of indigestible carbs happens in what organ?

Large Intestine

glucose and galactose absorption

active transport

fructose absorbed by

facilitated diffusion across both membranes

Fate of glucose

ATP production, storage of glycogen (Liver & Muscle), and converted to fat

Why is regulated blood sugar important?

Part of Homeostasis

Normal Blood sugar

70-100 mg/dL

Insulin is released when

after eating: Blood glucose levels are high

Insulin Is considered the

"Gatekeeper"

Glucagon

increases blood glucose levels

Glucagon promotes what?

glycogenolysis and gluconeogenesis

Pancreas releases

insulin, glucagon, somatostatin

adrenal glands release

epinephrine, norepinephrine, cortisol

pituitary gland

growth hormone

cortisol and growth hormone

decrease amount of glucose used by muscle cells

epinephrine and norepinephrine

aid body during stress by raising heart rate, blood pressure, and respiration

Glycemic Index and Glycemic Load

indicates how blood glucose responds to various foods

Glycemic Index (GI)

ratio of the blood glucose response to a given food, compared with a standard (typically, glucose or white bread)

Glycemic Load (GL)

Takes into account the glycemic index and the amount typically eaten

Risks of high sugar intake

diabetes, obesity, liver disease

lactose intolerance

impaired ability to digest lactose due to reduced amounts of the enzyme lactase

metabolic syndrome

A syndrome marked by the presence of usually three or more of a group of factors (as high blood pressure, abdominal obesity, high triglyceride levels, low HDL levels, and high fasting levels of blood sugar) that are linked to increased risk of cardiovascular disease and Type 2 diabetes.

glucose intolerance

abnormal regulation of blood glucose levels

Hypoglycemia

abnormally low level of sugar in the blood

hyperglycemia

excessive sugar in the blood

Reactive hypoglycemia refers to

high consumption of sugars within a limited amount of time

fasting hypoglycemia

abnormal insulin secretion not related to food intake

diabetes mellitus

insulin is not secreted adequately or tissues are resistant to its effects

type 1 diabetes mellitus

diabetes in which no beta-cell production of insulin occurs and the patient is dependent on insulin for survival

type 2 diabetes mellitus

diabetes in which either the body produces insufficient insulin or insulin resistance (a defective use of the insulin that is produced) occurs; the patient usually is not dependent on insulin for survival

gestational diabetes

a form of diabetes mellitus that occurs during some pregnancies

Type 1 diabetes is diagnosed most in ages

10-14

Type 1 diabetes is an

autoimmune disease

management of type 2 diabetes

Blood glucose monitoring

HbA1C monitoring

-Level reflects long term blood glucose levels

Medications that promote more insulin production by the pancreas

Insulin is sometimes needed

Nutrition planning

Weight loss

Exercise

Some people can eliminate the need for medication by these methods