Term
| 6CO2 + 6H2O --> C6H12O6 + 6O2 |
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Definition
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Term
1. glucose
2. fructose
3. galactose |
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Definition
| what are 3 monosaccharides? |
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Term
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Definition
| what is the major monosaccharide in the body? |
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Term
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Definition
| source of fuel (energy) for cells |
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Term
| breakdown of starches and sucrose (seldom consumed in monosaccharide form) |
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Definition
| what is the main source of glucose? |
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Term
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Definition
| galactose and fructose convert to what in the liver |
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Term
| fruit, honey, and high-fructose corn syrup (HFCS) |
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Definition
| what are 3 sources that are high in fructose? |
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Term
| found predominantly in lactose (lactose = glucose + galactose) |
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Definition
| where do we find galactose in our food supply? |
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
1. sucrose
2. lactose
3. maltose |
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Definition
| what are the 3 dissacharides? |
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Term
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Definition
| two monosaccharide units bonded together |
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Term
| Sugar (sugar cane, sugar beets, honey, maple sugar) |
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Definition
| what is the major source of sucrose? |
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Term
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Definition
| what is the major source of lactose? |
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Term
| digestion of starch, barley |
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Definition
| what is the major source of maltose? |
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Term
1. starches
2. dietary fiber
3. glycogen |
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Definition
| what are the 3 polysaccharides? |
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Term
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Definition
| this polysaccharide is undigested and possibly fermented in colon |
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Term
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Definition
| our STORAGE FORM of glucose |
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Term
amylopectin is more highly branched
amylose is a straight chain |
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Definition
| which start is more highly branched, which means that enzymes work on glucose molecules at the end of each branch, which will increase the rate of absorption and how quickly blood sugar levels rise: amylose or amylopectin? |
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Term
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Definition
| gives an 18 hour supply in the liver |
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Term
| when we are hungry/starving and not intaking any food |
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Definition
| when do you use glucose from glycogen stores as opposed to from food you just consumed? |
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Term
| body will break down protein for conversion to glucose |
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Definition
| what if you run out of glycogen? will fat convert to glucose or will the body break down protein for conversion of glucose? |
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Term
| immediate breakdown of glucose can only provide 120kCal the carbs energy stored as glycogen- amounting to 1800 kCals is extremely important |
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Definition
| why is it important to break down glycogen stores quickly? |
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Term
| body cannot break the bonds |
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Definition
| why is fiber undigestable? (alpha linkages can be digested while beta linkages are not digestible) |
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Term
1. cellulose
2. hemicellulose
3. lignin |
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Definition
| what are 3 insoluble fibers? |
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Term
1. unrefined whole grains (bran)
2. wheat
3. rye
4. rice
5. vegetables (broccoli) |
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Definition
| what are 5 sources of food of insoluble fiber? |
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Term
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Definition
| are insoluble fiber fermentable or non-fermentable? |
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Term
1. "roughage"-fecal bulk
2. decreases transit time in GI tract |
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Definition
| what are 2 effects on the body of insoluble fibers? |
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Term
1. gum
2. pectin
3. mucilage |
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Definition
| what are 3 soluble fibers? |
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Term
1. fruit
2. vegetable
3. rice
4. bran
5. psyllium seed
6. barley
7. oats
8. beans |
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Definition
| what are 8 sources of soluble fibers? |
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Term
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Definition
| this type of fiber swells/dissolves in water (soluble) |
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Term
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Definition
| are soluble fibers fermentable or non-fermentable? |
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Term
1. slows down rate at which food moves from stomach to small intestine (feel full longer)
2. slow/steady glucose absorption (decreases spikes in blood glucose)
3. bind cholesterol- cholesterol then not absorbed |
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Definition
| what are 3 effects on the body from soluble fibers? |
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Term
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Definition
| fiber added to food because they provide beneficial effects--the fiber is not naturally occurring |
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Term
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Definition
| what is an example of a functional fiber? |
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Term
| soluble fiber slows glucose absorption which results in decreased insulin production, better blood glucose regulation, and increased satiety |
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Definition
| how can fiber help in blood glucose control? |
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Term
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Definition
| helps reduce intestinal gas produced by bacterial metabolism of undigested sugars i beans and some vegetables in the large intestine |
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Term
1. grains
2. vegetables
3. fruits
4. dairy |
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Definition
| what food groups contain many foods that are nutrient-dense sources of carbs? |
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Term
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Definition
| in the grains food group, what portion of the grains we consume is recommended to be whole grains? |
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Term
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Definition
| what is the whole-grain recommendation for how many servings per day? |
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Term
| "whole" should be first term and main ingredients shouldnt include refined grains-- has whole grain council label stamps |
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Definition
| how can a consumer be sure a food contains whole grains? |
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Term
100% stamp- min. of 16 grams of whole grain per serving
basic stamp- min. of 8 grams of whole grain per serving, but may also contain some refined grains |
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Definition
| what are the 2 versions of the whole grain stamp? |
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Term
1. table sugar
2. hard candies and gummies
3. sugary cereals
4. dried fruits
5. cakes and cookies
6. low-fat crackers, rice cakes and potato chips |
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Definition
| what are the top 6 foods with the highest percentage of carbs? |
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Term
| dissarcharides- sucrose, lactose, maltose |
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Definition
| what are the common nutritive sweetners? |
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Term
| the entire grain seed or kernal made of 3 components: bran, germ, endosperm |
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Definition
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Term
1. stevia (truvia)
2. luo han guo (Nectresse)
3. aspartame (equal)
4. acesulfame-K (sunette)
5. saccharin (sweet'n'low)
6. sucralose (splenda)
7. neotame
8. advantame |
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Definition
| what 8 alternative sweetners are allowed to be substituted? (indicated by the Accepted Daily Intake ADI) |
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Term
1. Mouth: salivary amylase- partial digestion
2. Stomach: no further digestion; salivary amylase is inactivated in stomach
3. pancreas:amylase breaks down starch into maltose in small intestines
4. small intestine: enzymes break down dissacharides into monosaccharides
5. absorption of glucose, fructose, and galactose into blood to be taken up the liver via a portal vein
6. large intestine: fiber is fermented into viscous acids and goes by bacteria
7. rectum and anus: nonfermentable fiber escapes digestion and is excreted in feces |
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Definition
| trace digestion and absorption of carbs through the GI tract |
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Term
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Definition
| produces pancreatic enzymes to break down starches and polysaccharides |
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Term
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Definition
| nuetralizes acidic cchyme and the alkaline environment optimizes carb digestion |
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Term
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Definition
| where are these enzymes located that break down carbs to monosaccharides? |
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Term
| presence of fiber leads to slower digestion and absorption of nutrients |
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Definition
| what effect does fiber have on digestion and absorption of nutrients? |
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Term
| absorption of monosaccharides on intestinal wall (villi and microvilli)- enter circulation to liver |
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Definition
| where does absorption of carbs occur? |
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Term
| glucose is released into bloodstream from liver; "protein sparing"- amino acids will be used to create glucose if there isn't enough consumed and in storage form; prevents ketosis (ketones formed when body must use fat for energy in absence of carbs) |
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Definition
| explain the process of glucose for energy immediately after absorption for the portal circulation to liver where galactose + fructose are converted to glucose |
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Term
| glycogen storage is not unlimited--liver glycogen stores will be depleted in 18 hours if no supply of glucose is consumed |
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Definition
| explain the process of stored glycogen (future energy) of the portal circulation to liver where galactose and fructose are converted to glucose |
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Term
| glucose is converted to fat |
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Definition
| when galactose and fructose are converted to glucose and the glycogen storage is full, what happens? |
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Term
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Definition
| what is the RDA for carbs? |
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Term
| FNB: 45-65% of total calories |
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Definition
| what is the AMDR recommendation for carbs? |
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Term
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Definition
| what is the AAND (American academy of nutrition and dietetics) recommendations for fiber? |
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Term
| less than or equal to 10% of total kcal/day (50 grams or 12 tsp/day) |
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Definition
| what is the WHO and 2015-2020 dietary guidelines for the intake of added sugars in our diet? |
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Term
| insoluble fiber-- attracts water so it makes it easier to come out |
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Definition
| what kind of fiber should someone intake more for constipation? |
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Term
| world health organization |
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Definition
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Term
| dietary starches fermented in mouth contribute to dental caries--breads and crackers; sugars and cards are metabolized into acids by bacteria that live in the mouth |
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Definition
| how can added sugars increase dental caries? |
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Term
Lactose maldigestion: reduction in lactase enzymes
A severe case is called lactose intolerance |
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Definition
| what is the difference between lactose maldigestion and lactose intolerance? |
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Term
1. determine amount of lactose that is tolerated
2. eat dairy with fat to slow digestion
3. cheese and yogurt are usually well tolerated
4. use Lact-Aid |
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Definition
| what 4 things can you do to help manage lactose maldigestion and lactose intolerance? |
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Term
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Definition
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Term
| when you don't eat enough to meet energy needs |
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Definition
| when does gluconeogenesis happen? |
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Term
| when body uses fat for energy (inefficient) |
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Definition
| when would a body be in ketosis? |
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Term
| fasting: 70-100 mg/dl; 2 hours after meal: less than 140 |
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Definition
| what is the normal glucose levels? |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| a diet that supplies enough digestible carbs to prevent breakdown of proteins for energy needs is considered what? |
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Term
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Definition
| regulates glucose that enters bloodstream |
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Term
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Definition
release of insulin
release of glucagon |
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Term
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Definition
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Term
|
Definition
| lowers blood glucose levels |
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Term
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Definition
| raises blood glucose levels |
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Term
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Definition
| raises blood glucose levels |
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Term
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Definition
secreted after meal
increases glucose uptake by cells
promotes glycogen synthesis
reduces gluconeogenesis |
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Term
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Definition
secreted when blood glucose gets low
summons glucose from storage (glycogen)
enhances gluconeogenesis |
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Term
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Definition
"fight or flight"-summons glucose quickly when stressed
breakdown of glycogen |
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Term
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Definition
| this type of diabetes is when the body attacks pancreas and render beta cells useless |
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Term
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Definition
| this type of diabetes is when the pancreas overexerts itself (because of insulin resistance) and over time |
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Term
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Definition
which diabetes is this:
pancreas doesnt secret insulin
glucose builds up in the blood- cells think they are starving
liver produces glucose-further exacerbating hyperglycemia (gluconeogenesis)
only fat left to break down and ketoacidosis develops (acetone breath) |
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Term
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Definition
which diabetes is this?:
abnormal responses to insulin by muscle, adipose, and liver cells (insulin resistance)
glucose cannot enter the cell
liver produces more glucose (gluconeogenesis) |
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Term
1. blood vessels
2. nerves
3. tissues |
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Definition
| long term hyperglycemia causes damage to what 3 things? |
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Term
1. frequent urination (polyuria)
2. dehydration, dry mouth
3. increased thirst (polydipsia)
4. blurred vision
5. increased infections
6. weight loss
7. increased infections
8. weight loss--body can't use glucose for fuel efficiently
9. increased hunger (polyphagia)
10. fatigue |
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Definition
| what are 10 symptoms of diabetes? |
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Term
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Definition
| ratio of blood glucose response to a given food |
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Term
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Definition
| grams of carbohydrates in a food multiplied by the glycemic index of that food and divide by 100 |
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Term
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Definition
| does a high glycemic load result in an increased or decreased release of insulin? |
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Term
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Definition
| poor blood glucose regulation, hypertension, increased blood triglycerides, other health problems due to lack of physical activities, low fiber intake, and high simple/refined sugar intake |
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