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| Question | Answer |
| CARBOHYDRATES: 1. What do they contain? 2. Energy Cycle? 3. What is the foundation of all carbohydrates? | 1. Carbon, hydrogen, oxygen (CHO) 2. Through photosynthesis, plants combine carbon dioxide, water, and sun's energy to form glucose 3. GLUCOSE! |
| ENERGY CYCLES: What happens when humans metabolize glucose? | When humans metabolize glucose, energy and carbon dioxide are released Take in compound of glucose -> Mechanical digestion occurs |
| CARBOHYDRATES: Types of Carbohydrates? (2) | Two types: 1. Simple CHO: sugars (less valuable to our long term health) 2. Complex CHO or polysaccharides: starch and fibre (adds more complexity to the body that we can access) |
| CARBOHYDRATES: 1. Simple Sugars? 2. All ______ contain glucose | Monosaccharides: Fructose Glucose Galactose Disaccharides: Sucrose (glucose + fructose) Maltose (glucose + glucose) Lactose (glucose+ galactose) |
| POLYSACCHARIDES: Types + examples? (2) | 1. Plant form Ex. starch and fibre - human digestive enzymes can break the bonds between glucose units in starch but not in fibre (eg. cellulose) 2. Animal form Ex. Glycogen (more branched) - human digestive enzymes can break the bonds - found in liver and muscle (meat) |
| FIBRE: 2 TYPES 1. What is the first type? 2. Sources? | 1. Water-soluble fibre Types: gums, mucilages, pectins , psyllium, some hemicellulose 2. Oats, oat bran, barley, rye, seeds, fruits, vegetable, legumes - easily digested by colon bacteria |
| FIBRE: What are the benefits of water-soluble fibre? (6) | 1. Lower blood cholesterol 2. Slow glucose absorption 3. Slow transit of food through upper digestive tract 4. Hold moisture in stool, softening them 5. Yield small, fat-like molecules after fermentation that the colon can use for energy 6. Lower risk of heart disease and diabetes |
| FIBRE: 2 TYPES 1. What is the second type of fibre? 2. Sources? | 1. Water-insoluble fibre Types: cellulose, lignin, and some hemicellulose 2. Brown rice, wheat bran, whole grains, seeds, fruits, vegetables, legumes, and chia seeds |
| FIBRE: What are the benefits of water-insoluble fibre? (6) | 1. Increase fecal weight 2. Increase colonic weight 3. Alleviate constipation 4. Reduce risk for diverticular disease (intestinal wall bulges out due to weakening of muscle layers), hemorrhoids, and appendicitis 5. Provide bulk and feeling of fullness 6. Weight management |
| FIBRE: Small changes to increase fibre intake? (White rice, white bread, cornflakes) | 1. White rice 1/2c = 2 Brown rice 1/2c = 5.5 2. White bread 2s = 1.9 Whole wheat 2s = 6 3. Cornflakes 3/4c = 2.6 All-Bran 3 tbsp = 5 |
| FIBRE: Recommendations & Intakes What is a good way to add fibre WITHOUT adding fat? | - Substitute plant sources of protein for animal sources of protein - Focus on eating 5-9 servings of fruits & veg. each day - Eat a variety of high-fibre foods & drink ample fluids |
| How Carbohydrates in Food Become Glucose in the Body: 1. What is involved in the digestion of glucose? 2. What enzymes break the food down? 3. Is fibre broken down? | 1. Mouth (minor digestion by salivary amylase) -> Small Intestine (digestion by pancreatic amylase - starch -> disaccharides) -> Enzymes on intestinal wall (disaccharides -> monosaccharides) 2. Salivary amylase, pancreatic amylase, enzymes on the intestinal wall 3. Fibre travels unchanged to the colon |
| Absorption of glucose, fructose, and galactose into bloodstream -> Liver | 1. Liver converts galactose and fructose to glucose 2. All digestible CHO becomes glucose in the body and is used for ~ NRG (directly, or from glycogen stores) ~ Glycoproteins (CHO attached to proteins - Eg. mucus, cell membranes |
| POSTPRANDIAL CHO METABOLISM: Blood glucose rises after eating CHO and amount of increase reflects... (3) | 1. Amount of CHO consumed 2. Rate of digestion and rate of glucose entry into bloodstream 3. Rate of glucose uptake by the cells |
| BLOOD GLUCOSE: 1.What is the normal fasting glucose level? 2. What is hypoglycaemia? 3. What is hyperglycaemia? | 1. 4-6 mmol/L 2. Low blood glucose 3. High blood glucose |
| BLOOD GLUCOSE: (cont'd) 1. What happens when blood glucose is high? 2. 1. Glucose in transported in the cell via _____. | 1. The pancreas releases insulin (hormone) - 2/3 glucose taken up by muscle and stored as glycogen - 1/3 glucose taken up by liver and stored as glycogen or converted to fat 2. Glucose transported via INSULIN - Insulin "opens the gate" to let glucose into the cells - Exceptions: brain, nerves, red blood cells, mammary glands |
| BLOOD GLUCOSE: (cont'd) 1. What happens when blood glucose is low? 2. Breakdown of liver glycogen? 3. Where is glucose produced from? | 1. Pancreas releases glucagon (hormone) 2. Break down of liver glycogen -> glucose -> blood -> tissues for energy 3. Glucose is produced from protein (gluconeogenesis) - if this occurs on a long term basis (eg. disease states) then muscle wasting |
| KETOSIS: 1. What is it? 2. Min. CHO/day? 3. What happens when liver glycogen is depleted? | 1. Abnormal accumulation of ketones in the body as a result of excessive breakdown of fats caused by CHO deficiency 2. 130g CHO/day to prevent ketosis & spare protein (muscle) 3. Liver glycogen lasts 4-6 hrs depending on CHO intake, exercise, etc. If liver is depleted, ketosis occurs |
| DIABETES: TYPE I 1.When does can it occur? 2. How does it occur? 3. What happens when it goes untreated? 4. Treatment? | 1. Early or mid-life, <10% cases 2. Hyperglycaemia due to little or no insulin produced by the pancreas 3. Glucose wasting (urine) and weight loss 4. Insulin is injected to match food intake and physical activity |
| DIABETES: TYPE II 1. When does it occur? 2. How does it occur? 3. Type II Diabetes increases the risk of______. | 1. Usually adulthood, now children/young adolescence >90% cases 2. Hyperglycaemia due to insulin resistance associated with overweight and obesity (pancreas produces lots of insulin, but cells respond poorly 3. Chronic hyperglycaemia increases risk of cardiovascular disease, kidney disease, cataracts/blindness, amputations, etc. |
| DIABETES: TYPE II What are the risk factors of Type II Diabetes? (6) | 1. Family history 2. Sedentary lifestyle 3. Overweight/obese 4. Moderate weight gain in adulthood 5. History of gestational diabetes 6. Genes: Aboriginal, African American, Hispanic, Asian, Pacific Island descent |
| DIABETES: TYPE II Management of Type II Diabetes (3) | 1. Diet and physical activity (10% weight loss is beneficial) 2. Oral agents 3. Sometimes insulin injections |
| GLYCEMIC EFFECT OF FOOD: 1. Extent to which foods... 2. Low GI? 3. High GI? 4. Food sources for low GI? 5. Food sources for high GI? | 1. ...foods elevate blood glucose compared to a glucose solution or white bread 2. CHO absorbed slowly, moderate BG increase, return to normal smoothly 3. Rapidly absorbed, spike BG, levels fall below normal before evening out 4. Legume, whole wheat, peanuts, lettuce, celery 5. White bread, breakfast cereal, juice, potatoes, pasta |
| GLYCEMIC EFFECT OF FOOD: (cont'd) What are the factors? (3) | 1. Type of food: processing increases GI Apple > apple juice 2. Cooking method: increases GI - swell starch, softens, making easier to digest Baked potato < mashed 3. Eaten alone or part of a mixed meal Fat: lowers GI |
| LACTOSE INTOLERANCE: 1. What enzyme is insufficient in lactose intolerant individuals? 2. Signs of intolerance? | 1. Insufficient lactase enzyme activity to digest lactose -> glucose+galactose - develops in adults of non-Northern European background 2. Nausea, pain, diarrhea and gas - more osmotic particles draws water - bacterial fermentation in intestine |
| LACTOSE INTOLERANCE: cont'd Possible management? (5) | 1. Consume milk in small amounts (1/2-1cup) WITH meals 2. Yogurt, aged cheeses 3. Products treated with lactase Eg. Lactaid milk, ice cream 4. Add enzyme drops to milk-based foods 5. Lactaid pills |
| MILK ALLERGY: 1. What is the difference between a milk allergy and a lactose intolerance? 2. Non-dairy sources of calcium? | 1. Lactose intolerance: cannot digest lactose - Milk Allergy: immune response to protein in milk (can be anaphylactic) 2. - Calcium-fortified almond milk and orange juice - Canned sardines or salmon (with bones) - Vegetables (Eg. broccoli, bok choy, kale) - Consider a calcium supplement with Mg/vit D |
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