O GoConqr está de visual novo! Conte para nós o que você achou.

Registre-se grátis

Flashcards

BPK - Ch. 4

Shayna Grose Inglês 37 flashcards

Flashcards do conjunto (37)

  1. 1Unrefined foodsfoods that are eaten either just as they were found in nature or with only minimal processing such as cooking
  2. 2Refined foodsfoods that have undergone processing to remove the coarse parts of the original foods
  3. 3What are the 3 parts of a whole grain?1. bran
    2. endosperm
    3. germ
  4. 4Endosperm- primarily starch
    - also contains protein, vitamins and minerals
  5. 5Bran- fibre
    - higher in vitamins and minerals
  6. 6Germ- source of oil
    - rich in vitamin E
  7. 7Enrichmentthe addition of specific amounts of thiamin, riboflavin, niacin and iron to refined grains
  8. 8Fortificationthe addition of nutrients to foods
  9. 9Refined sugar- chemically similar to natural sugar sources, and they can be used similarly to provide energy
    - contribute to the consumption of empty calories
  10. 10What is a carbohydrate?a group of compounds made up of one or more sugar units that contain carbon as well as hydrogen and oxygen in the same 2-1 proportion found in water
  11. 11What i a a. monosaccharide b. disaccharide c. polysaccharidea. a carbohydrate made up of a single sugar unit
    b. a carbohydrate made up of 2 sugar units
    c. a carbohydrate made up of 2 or more sugar units linked together
  12. 12What are the 3 most common monosaccharides?- glucose, fructose and galactose
    - each contains 6 carbon, 12 hydrogen and 6 oxygen, but in different arrangements
  13. 13Glucose- a 6 carbon monosaccharide that is the primary form of carbohydrates used to provide energy to the body
  14. 14What are the 3 most common disaccharides?maltose = glucose + glucose
    sucrose = glucose + fructose
    lactose = galactose + glucose
  15. 15What are the 3 most common complex carbohydrates?glycogen, starch and fibre
  16. 16Glycogen- the storage form of carbohydrates in animals
    - made up of many glucose molecules linked together in a highly branched structure
    - found in the liver and muscles, but we don't consume it in our diet
  17. 17Starch- a carbohydrate found in plants
    - made up of many glucose molecules linked in straight or branched chains
    - the storage form of carbohydrates found in the endosperm of plants
  18. 18Fibre- a carbohydrate that cannot be broken down by human digestive enzymes
    - thus, fibre is not absorbed in the human SI and passes relatively unchanged into the LI
  19. 19Soluble Fibre- fibre that dissolves in water or absorbs water and can be broken down by intestinal microbiota into short chain FAs, which add to energy intake
    - considered to be heart healthy because it binds to cholesterol-containing compounds in the SI and promotes their excretion
    - sources: oats, apples, beans, seaweed
  20. 20Insoluble Fibre- fibre that for the most part does not dissolve in water and cannot be broken down by bacteria in the LI
    - helps promote intestine health by speeding passage through the intestines, while binding to toxic waste products
    - sources: wheat and rye bran, broccoli and celery
  21. 21Carbohydrate Digestion- disaccharides and complex carbohydrates must be digested into monosaccharides before they can be absorbed into the body
    - begins in the moth when salivary amylase breaks down the amylose form of starch
    - most digestion occurs in the SI with the help of pancreatic amylase breaking down amylose
  22. 22What enzymes digest maltose, sucrose and lactose?- maltase digests maltose
    - sucrase digests sucrose
    - lactase digests lactose
  23. 23Lactose Intolerance- the inability to digest lactose due to a reduction in the levels of the enzyme lactase
  24. 24Oligosaccharides- short carbohydrate chains containing 3-10 sugar units
    - not digested because they cannot be broken down by human enzymes
  25. 25Resistant Starch- a starch that escapes digestion in the small intestine because the natural structure of the grain protects the starch molecule
  26. 26Indigestible carbohydrates- slow the rate at which nutrients are absorbed in the GI tract
    - speeds transit through the intestine by increasing the amount of fluid and volume of material in the intestine which stimulates peristalsis
  27. 27Carbohydrate Absorption- the monosaccharides from carbohydrate digestion travel from the capillaries of the Si to the liver
    - the liver uses fructose and galactose for energy
    - glucose can be used for energy, stored as liver glycogen or delivered via blood to other body tissues
  28. 28Glycemic Response- the rate, magnitude and duration of the rise in blood glucose that occurs after food is consumed
    - refined sugars and starches generally cause a greater glycemic response than unrefined carbohydrates
    - blood glucose rises more slowly when carbs, fat and protein are consumed together than when carbs are consumed alone
  29. 29Glycemic Index- a relative ranking of how food affects blood glucose relative to the effects of an equivalent amount of carbohydrates from a reference food
  30. 30What is the main function of carbohydrates?to provide energy
  31. 31How is the concentration of glucose in the blood regulated?- it is regulated by the liver and by hormones secreted by the pancreas
    - the rise in blood glucose after eating stimulates the pancreas to secrete the hormone insulin
  32. 32Insulin- a hormone made in the pancreas that allows glucose to enter cells, where it can stimulate the synthesis of fat and liver/muscle glycogen
    - causes blood glucose levels to drop
  33. 33Glucagon- a hormone made in the pancreas that raises blood glucose levels by stimulating the breakdown of liver glycogen and the synthesis of glucose
    - these glucose molecules are released into the blood, bringing blood levels back to normal
  34. 34Carbohydrate and Protein Breakdown- if adequate amounts of glucose are not available, glucose can be synthesized from 3-carbon molecules
    - FAs cannot be used to make glucose
    - when carbohydrate levels are insufficient to fuel cellular needs, glucose can be synthesized from AAs by gluconeogenesis
  35. 35Carbohydrate and Fat Breakdown- if carbohydrates are not available, molecules called ketones are formed to be used for energy
    - high blood levels of ketones causes ketosis
  36. 36Diabetes- a disease characterized by elevated blood glucose due to either insufficient production of insulin or decreased sensitivity to insulin
  37. 37Type 1 Diabetes- caused by autoimmune destruction of insulin-producing cells in the pancreas leading to absolute insulin deficiency
    - accounts for 5-10% of diagnosed cases
    - insulin must be injected to keep blood glucose levels in the normal range

Informações

Descrição
FlashCards sobre BPK - Ch. 4, criado por Shayna Grose em 26-02-2018.
Criado por
Shayna Grose
Visualizações
0
Tags
bpk
Avaliação

Fale Conosco

Sobre o que é sua mensagem?

O que você acha do novo visual?

Você gostou?