Chpt. 4 Carbohydrates

Lactose

-Disaccharide -Glucose + Galactose -Milk

Gluconeogenesis

-Generation of glucose from the breakdown of proteins into amino acids

Glucagon

-Hormone -Secreted by the alpha cells of the pancreas in response to decreased blood levels of glucose -Causes the breakdown of liver stores of glycogen into glucose

Insulin

-Hormone -Secreted by the beta cells of the pancreas in response to increased blood levels of glucose -Facilitates the uptake of glucose by body cells

Symptoms of Type 1 Diabetes

-Increased or frequent urination -Excessive thirst -Constant hunger -Unexplained weight loss -Extreme fatigue -Blurred vision

Non-nutritive sweeteners

-Manufactured sweeteners -Provide little or no energy -aka alternative sweeteners

Nutritional benefits of fiber

-May reduce risk of colon cancer -Promotes bowel health by preventing hemorrhoids, constipation, etc. -Reduces the risk for diverticulosis -May reduce risk of heart disease -May enhance weight loss -May lower risk of type 2 diabetes

Functional Fiber

-Non digestible forms of carbohydrates -Extracted from plants or manufactured in a lab -Have known health benefits

Dietary Fiber

-Non digestible forms of carbohydrates -From parts of plants that form support structures of leaves, stems, and seeds

Glycogen

-Polysaccharide -Storage form of glucose in animals

Starch

-Polysaccharide -Storage form of glucose in plants

Ketones

-Substances produced during the breakdown of fat when carbohydrate intake is insufficient to meet energy needs -Provide an alternative energy source for the brain when glucose levels are low

Nutritive sweeteners

-Sucrose, fructose, honey and brown sugar - Contribute calories

Fructose

-Sweetest natural sugar -Monosaccharide -occurs in fruits and vegetables

Low blood glucose regulation

1. Glucagon secretion: from alpha cells of pancreas into blood stream 2. Glycogenolysis: glucagon stimulates liver to convert stored glucagen into glucose which is released into the blood 3. Gluconeogenesis: glucagon also assists with the breakdown of proteins and uptake of AA by the liver which creates glucose from AA

High blood glucose regulation

1. Insulin secretion: from beta cells of pancreas into bloodstream 2. Cellular uptake: insulin travels to tissues and stimulates glucose transporters w/i cells to go to membrane and facilitate transportation of glucose into cells 3. Glucose storage: insulin stimulates storage of glucose into body tissues. Liver and muscles stored as glycogen (glycogenesis), in adipose tissue stored as triglycerides (lipogenesis)

4 Steps of Type 1 Diabetes

1. Liver releases glucose into bloodstream 2. Beta cells of pancreas are damaged or destroyed. Little or no insulin is released into blood stream 3. In the absence of insulin, glucose is not taken up by cells. 4. High levels of glucose remain in the bloodstream.

4 Steps of Type 2 Diabetes

1. Liver releases glucose into bloodstream. 2. Beta cells of pancreas release insulin into bloodstream. 3. Insulin is present but cells fail to respond adequately. Progressively high amounts of insulin must be produced by the pancreas to stimulate cells to uptake glucose. 4. High levels of glucose remains in the bloodstream.

4 Steps of Normal Regulation of Glucose

1. Liver releases glucose into the bloodstream 2. Beta cells of pancreas release insulin into bloodstream 3. Insulin stimulates glucose transporters within cells to travel to the cell membrane and prompt the uptake of glucose into cells 4. As glucose is taken into interior of cells, less glucose remains in bloodstream

Prediabetes fasting glucose range

100-125 mg/dL

Diabetes fasting glucose range

126 mg/dL

The Recommended Daily Allowance (RDA) for carbohydrates for adults is _____ grams per day. 1,000 130 500 85

130

RDA of carbohydrates

130 g a day

The Adequate Intake (AI) of fiber for women is _____ grams per day. 25 15 38 45

25

AI for fiber

25 g for women 38 g for men

Carbohydrates provide ___ kcal of energy per gram. 6 10 4 9

4

The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates is ______ of total energy intake. 75 to 90 percent 20 to 35 percent 40 to 50 percent 45 to 65 percent

45 to 65 percent

AMDR of carbohydrates

45-65% of total energy

Normal fasting glucose range

70-99 mg/dL

Hypoglycemia

A condition marked by blood glucose levels that are below normal fasting levels

Lactase

A digestive enzyme that breaks lactose into glucose and galactose

Maltase

A digestive enzyme that breaks maltose into glucose

Sucrase

A digestive enzyme that breaks sucrose into glucose and fructose

People with diabetes should avoid______.

Alcoholic beverages

Salivary amylase

An enzyme in saliva that breaks starch down into smaller particles and eventually into the disaccharide maltose

Pancreatic amylase

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

Ketoacidosis

-A condition in which excessive ketones are present in the blood -Causes the blood to become very acidic, which alters basic body functions and damages tissues -Untreated can be fatal -Found in people with untreated diabetes mellitus

Prediabetes

-A term used synonymously with impaired fasting glucose - Condition considered to be a major risk factor for both type 2 diabetes and heart disease

Symptoms of Type 2 Diabetes

-Any of the type 1 signs and symptoms -Greater frequency of infections -Sudden vision changes -Slow healing of wounds or sores -Tingling or numbness in the hands or feet -Very dry skin

Maltose

-Disaccharide - Glucose + Glucose -Byproduct of digestion

Sucrose

-Disaccharide -Glucose + Fructose -Sugar cane, sugar beets and honey

Impaired fasting glucose

Fasting blood glucose levels that are higher than normal, but not high enough to lead to a diagnosis of type 2 diabetes

Fortified foods

Foods in which nutrients are added that did not originally exist in the food, or which existed in insignificant amounts

Enriched foods

Foods in which nutrients that were lost during processing have been added back so that the food meets a specified standard

Hormones that raise blood glucose levels

Glucagon Epinephrine Norepinephrine

How does the body respond to high blood glucose levels? Glycogenolysis Insulin secretion Glucagon secretion Gluconeogenesis

Insulin secretion

Disaccharides

Lactose, Maltose, and Sucrose

A person with two fasting blood glucose values of 89 and 96 mg/dL would fall within the ______ range. normal diabetes prediabetes hypoglycemic

Normal

Ketosis

Process by which the breakdown of fat during fasting states results in the production of ketones

Fermentation

Process in which an agent causes an organic substance to break down into simpler substances and results in the production of ATP

Which of the following statements regarding absorption of monosaccharides is true? All monosaccharides are absorbed via facilitated diffusion. Some monosaccharides are absorbed via a form of passive transport, namely facilitated diffusion. Monosaccharides do not require a protein carrier for transport into the blood. All monosaccharides require energy for absorption; therefore, they require active transport.

Some monosaccharides are absorbed via a form of passive transport, namely facilitated diffusion.

Glycemic load

The amount of carbohydrate in a food multiplied by the glycemic index of the carbohydrate

Glycemic index

The system that assigns ratings (or values) for the potential of foods to raise blood glucose and insulin levels

Symptoms including thirst, frequent urination, tingling in the hands/feet, and slow healing of wounds may indicate ______.

Type 2 Diabetes

Symptoms including thirst, frequent urination, tingling in the hands/feet, and slow healing of wounds may indicate ______. Type 1 Diabetes prediabetes Type 2 Diabetes heart disease

Type 2 Diabetes

People with impaired fasting glucose are more likely to develop ______ than those with normal fasting blood glucose levels. heart disease Type 2 diabetes Type 1 diabetes allergies

Type 2 diabetes

If you are physically active, it is especially important to replenish the fuel you burn by eating enough _______. fiber protein carbohydrates fats

carbohydrates

An example of a macrovascular complication of diabetes is _____. cardiovascular disease neuropathy blindness kidney failure

cardiovascular disease

Non-nutritive sweeteners are so-called because they provide little or no _________. energy fructose dietary fiber lactose

energy

Risk factors for Type 1 Diabetes include ______. weight age physical activity genetic factors

genetic factors

If there is no immediate demand for glucose, it is stored as _______. glucagon fructose glycogen insulin

glycogen

Cortisol and growth hormone both have roles in _____ blood sugar, whereas insulin plays a role in ______ blood sugar. maintaining Decreasing, decreasing Decreasing, increasing increasing, decreasing

increasing, decreasing

Hormones that lower blood glucose levels

insulin

Fiber is excreted from the ________. Liver kidneys large intestine small intestine

large intestine

Digestion breaks down most carbohydrates into ___________. hormones monosaccharides disaccharides polysaccharides

monosaccharides

Chemical digestion of carbohydrates begins in the ______. pancreas mouth small intestine stomach

mouth

Studies have shown a strong link between increased consumption of sugar-sweetened soft drinks and_______ in adolescents. alertness overweight and obesity glycemic index levels hyperactivity

overweight and obesity

Which dietary change is recommended for people living with diabetes? Eat regular, consistent meals throughout the day Follow a very-low-carbohydrate diet Drink one alcoholic beverage per day to decrease postmeal blood glucose levels. Limit snacking between meals

Eat regular, consistent meals throughout the day

Which of the following is a component of metabolic syndrome? Elevated blood pressure Excessive carbohydrate intake Advanced age Sedentary lifestyle

Elevated blood pressure

Which of the following statements is correct? When blood glucose levels are high, glycogen breakdown, or glycogenolysis, is stimulated in both the liver and muscle to supply glucose to the blood. Lipogenesis is the breaking down of stored fat when blood glucose levels are low. Gluconeogenesis generates glucose from noncarbohydrate sources, such as amino acids, when blood glucose levels are low. When glucose levels are low, glycogenesis, the formation of glycogen, is stimulated.

Gluconeogenesis generates glucose from noncarbohydrate sources, such as amino acids, when blood glucose levels are low.

Monosaccharides

Glucose, Fructose, Galactose, and Ribose

The glycemic index shows how foods affect our ______. energy levels blood glucose levels metabolism moods

blood glucose levels

Which foods would be most helpful in preventing diverticulosis? Milk, cheese, yogurt Whole grains, vegetables Beef, poultry, egg Honey, molasses, raw sugar

Whole grains, vegetables