nutrition exam 2

equal/aspartame

- 2 amino acids (protein related) 4 cal/g -very sweet -loses sweetness when heated -not advised if have pku

classification of type 2

-90-95% all cases -mostly in adults, kids too -insulin is ineffective -treatment: medical: pills/injections lifestyle: diet, exercise, stress mgt.

glucagon

-a peptide hormone -produced by alpha cells of the pancreas -raises blood sugar levels. (BSL) -GOAL BSL 80-100 mg % -Its effect is opposite that of insulin -lowers blood glucose levels -The pancreas releases glucagon when blood sugar (glucose) levels fall too low. Glucagon causes the liver to convert stored glycogen into glucose, which is released into the bloodstream. High blood glucose levels stimulate the release of insulin. Insulin allows glucose to be taken up and used by insulin-dependent tissues. Thus, glucagon and insulin are part of a feedback system that keeps blood glucose levels at a stable level.

insulin

-a protein based hormone -produced by the pancreas. -Regulates carbs and fat metabolism in the body. -causes cells in the liver, skeletal muscles, and fat tissue to absorb glucose from the blood. -result: BSL decreases

general behavioral rx

-achieve a healthy weight -trickle in healthy carbs over the day -include protein and healthy carbs at mealtime -no meal skipping -no sugary drinks -monitor BSL -quit smoking -daily exercise

self check bsl

-gauge day to day management success -check fasting in the morning, bedtime and or exercise -longterm check = hemoglobin A1C: gives a 2-3 month view of BSL management

PKU

-genetic disorder in which the body can't process part of a protein called phenylalanine -treatment for PKU is a diet of low-protein foods -diet includes many fruits and vegetables

glycogen (liver/muscle)

-glucose made and storedin the cells of the liver and the muscles -functions as the secondary long-term energy storage

diabetes mellitus

-hyperglycemia (high fasting bsl) -cause: not enough or ineffective insulin -result: excess sugar in blood-not enough inside cell -consequence: cells/tissues are glucose starved -chronic inflammation occurs -blood lipids, blood pressure rise, arteries harden -tissue/cell function declines

insoluble fiber

-laxative effect and add bulk to the diet, helping prevent constipation -do not dissolve in water, so they pass through the gastrointestinal tract relatively intact -mainly found in whole grains and vegetables. -whole wheat, whole grains, wheat bran, corn bran, seeds, nuts, barley, couscous, brown rice, bulgur, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins, grapes, fruit, and root vegetable skins.

hypoglycemia

-low blood sugar -problems arise when not enough supply of glucose to the brain -dizzy, confused, grouchy, anxious, sweaty, rapid heart rate -treatment: no meal skipping, include healthy complex card/protein at meals, limit simple and added sugar, focus naturally high fiber foods.

splenda (sucralose)

-made from sucrose -small changes prevent absorption -substitute splenda for sugar OK in recipes -heat stable -excellent safety record

classification of type 1

-pancreas fails to make insulin -early onset in life -requires insulin (monitor diet and exercise)

simple carb

-refined sugars that have very little nutritional value to the body -Monosaccharides consist of only one sugarr: fructose, galactose and glucose. -Disaccharides: two chemically-linked monosaccharides: lactose, maltose and sucrose. Foods that contain simple carbinclude table sugar, products with white flour, honey, milk, yoghurt, candy, chocolate, fruit, fruit juice, cake, jam, biscuits, molasses, soda and packaged cereals

soluble fiber

-soluble dissolves in water -attract water and form a gel -slows down digestion. -delays the emptying of your stomach and makes you feel full -may affect blood sugar levels and have a beneficial effect on insulin sensitivity, which help control diabetes. -help lower LDL ("bad") blood cholesterol by interfering with the absorption of dietary cholesterol -oatmeal, oat cereal, lentils, apples, oranges, pears, oat bran, strawberries, nuts, flaxseeds, beans, dried peas, blueberries, psyllium, cucumbers, celery, and carrots.

complex carb

-three or more sugars - rich in fiber, vitamins and minerals -don't raise the sugar levels in the blood as quickly -act as the body's fuel -contribute to energy production.

DM 1 consequences

-vascular disease (#1 cause of diabetic deaths) -blindness -amputations -kidney disease

fasting blood sugar level

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fructose (single) natural

It's found in fruit and honey. It's the sweetest of all natural sugars

galactose (single) natural

It's the building block of milk (or milk sugar)

sucrose (double) natural

It's the combo of glucose + fructose which is commonly known as table sugar or granulated sugar.

lactose (double) natural

It's the combo of glucose + galactose and is found in milk products like yogurt, cheese, and milk. Some folks lack the enzyme lactase that breaks the double sugar into their single components (that's why they get bloating and gas).

added sugar

These include white sugar, high fructose corn syrup, and other sweeteners that are added by food manufacturers into packaged goodies. The recommendations for added sugar (not natural sugar) are 9 teaspoons per day for men and 6 for women. That's equivalent to 36 grams of added sugar per day for men and 24 grams for women.

Linoleic acid

Unsaturated omega-6 fatty acid. The body cannot synthesize linoleic acid from other food components. Linoleic acid is an essential fatty acid that must be consumed for proper health. A diet only deficient in linoleate causes mild skin scaling, hair loss. Found in poppy seed, sunflower and corn oils.

added sugar vs. natural sugar

a food additive that duplicates the effect of sugar in taste, usually with less food energy

blood sugar - glucose

amount of glucose (sugar) present in the blood. The body naturally tightly regulates blood glucose levels as a part of metabolic homeostasis. -primary energy source for brain and cells -primary source from carbs

protein and carbs

both contain 4 calories per gram

managing type 2 diabetes

dietary mgt: -calorie reduction (if overweight) -low glycemic index carb foods like whole grain breads, cereals, veggies, fruits, lowfat milk, lean meats/fish. -food/bev without added sugars -unsaturated fats -regular meals and snacks

inflammation

happens when blood sugar is too high

sugar alcohols

manitol, xylitol, sorbitol -naturally found in some fruits -sugar free candy/gum/toothpaste -laxative effect at high dose -provides 2.6 calories

prevention of type 2 diabetes

people with prediabetes recude risk of type 2 by: -weight loss 7% of body weight -exercise 150 mins/week diet rich in whole grains/fiber -coffee 1-4 cups/day and moderate alcohol 1-2 drinks/day -adequate vitamin D supports insulin production by pancreas

fat

provides 9 calories per gram

dialysis

the separation of particles in a liquid on the basis of differences in their ability to pass through a membrane.