ch 6

ADHD

attention deficit hyperactivity disorder characterized by impulsivity, hyperactivity and difficult paying attention dont know what causes ADHD levels do not indicate eating sugary foods or drinks increases childrens physical acitivty levels, causes ADHD, or has any other negative effects on behavior

nonnutritive sweetners

"artifical" sweetners, sugar replacers, sugar substitutes substances added to food that sweeten the item while prioviding few or no kilocalories -can help people control energy intake and manage body weight

Aspartame

"nutra sweet" or "equal" consists of phenylalanine and aspartic acid (two amino acids) => molecules that comprise proteins PKY (phenylketonuria) => disease in which you cannot metabolize phenylanaline properly => accumilation can cause brain damage

sucralose

"splenda" made from sucrose that has been chemically modified to escape digestion and absoption => sweetens without increasing caloric value -not destroyed by heat

where can u find carb info on nutritional facts labels

-total carbohydrate in a serving -grams of fiber, total sugar and added sugars

digestion of carbs

-typically effiecinet and nearly all starch is digested -complex carbs reamining are primarly forms of fiber

diabetes fasting blood glucose level

126 mg/dl or more

RDA for carbs

130 g/day amount is enough to prevent ketosis

AI's for fiber

38 and 25 g/day (men, women)

how much of total energy should a nutritionally adequate diets contain for carbs

45% to 65%

disaccharide

a sugar composed of two monosaccharides

how to estimate grams of starch in serving of food

add number of grams of total sugars with fiber and subtract from grams of total carbohydrate

what type of carbs are empty calories

added sugars should limit intake to 12 teaspoons per day (200kcal) sugars that are naturally in fruit are not considered to be added sugars

how doees your body respond to declining blood glucose levels

adrenal glands secrete epinephrine (adrenaline) => like glucagon, increases supply of glucose and fatty acids in bloodstream hormone makes person feel: -irritable -restless -shaky -hungry -sweaty

normal blood glucose levels

after slwwping overnight or not eating for several hours => 70 mg/dl - 99 mg/dl 2 hours after eating => 70 mg/dl - 140 mg/dl

low-carb diets

atkins or paleo diet

high-intensity sweetners

group of nonnutritivef sweetners that have an extremely sweet taste when compared to the same amount of table sugar small amount needed to sweeten food => supply little or no energy per serving FDA approved: saccharin, aspartame, acesulfame-K, sucralose, neotame, and a dvantame, commerically purified extracts from leaves of the stevia plant and swingle fruit

what happens to liver glucose

depends on blood glucose level if low => liver releases glucose into bloodstream if normal => excess glucose is stored as glycogen when glycogen storage is at max capacity => liver converts extra glucose into fat => released into bloodsteam => adipose cells remove and store the fat

developing vs industrilized nations

developing => people rely on diets that supply majority of energy from unprocessed carbs especially complex carbs from whole grains, beans, potatoes, corns, and other starchy veggies industrilized => eat more highly refined starches and added sugards

why can high-protein, high-fat diets lead to faster weight loss

diet keeps their appeptide under control by reducing hunger unlike carbs

maltase

digest maltose into glucose molecules glucose is absorbed into intestinal bloodstream and transported to liver via hepatic portal vein

soluble fiber

dissolve or swell in water pectins, gums, and beta-glucans oat bran, oatmeal, beans, apples, carrots, oranges, citrus fruits, and pysillium seeds => rich sources can help reduce blood cholesterol levels ala "viscous fiber" => forms a gooey, semisolid mass in intestinal tract that is rapidly fermented by bacterial action

insoluble fiber

do not dissolve in water cellulose and lignin whole-grain products=> brown rice can help ease bowel movements

lactose intolerance

do not produce enough lactase bacteria in large intestine break down lactose and produce irritating gases and acids -occurs more in adulthood -use soy milk

pre-diabetes

fasting blood glucose levels that are 100 to 125 mg/dl dont have diabetes but a high risk of CVD and eventuyally developing type 2 diabetes

glycogenolysis

glycogen breakdown into glucose releases glucose into the bloodsttream and maintain blood glucose level done by glucagon

syndrome

group of signs and synthoms that occur together and indicate a specific health problem

Mediterranean diet

healthy eating pattern that may help prevent type 2 diabetes or delay its onset

low-fiber to high-fiber

high-fiber generally has lower energy content as same volume of a low-fiber food energy intake usually decreases when people switch from low-fiber to high-fiber

insulin

hormone that helps regulate blood glucose levels -rising blood glucose level => pancrease releases insulin into bloodstream -lowers levels by allowing glucose to enter most cells -stimulates liver to form glycogen by activating enzymes that bind glucose molecules together beta cells (cluster of special cells) => produce insulin released by pancrease also promotes fat and protein synthesis

glucagon

hormone that helps regulate blood glucose levels -when levels drop, pancreas is signaled to release glucagon -promotes breakdown of liver glycogen -increase blood glucose level alpha cells => produce glucagon also stimulate sliver and kidney cells to produce glucose from certain amino acids stimulate lipolysis

milk allergy

immune system response to cows milk proteins -occurs more in infancey

hyperglycemia

primary sign of diabetes abnormally elevated blood glucose levels occurs because beta cells do not produce any insulin or do not produce enough to meet their needs could be insulin resistance, body doesnt respond properly to insulin signs and synthoms: -excessive thirst -frequent urination -blurred vision -poor wound healing effects: -heart disease -kidney failure -blindness -lower limb amputations

galactose

not commonly found in foods component of lactose (milk) glands in breasts convert glucose into galactose => necessary for production of lactose (Carbs in breat milk)

ketoacidosis

production of ketone bodies can be so excessive blood becomes acidic can cause loss of consciousness and even death in cases of poorly controlled type 1 diabetes

what risks are associated w highest intakes of sugar-sweetended beverages

risk of obesity, type 2 diabetes, heart disease, and stroke

pancreatic amylase

secreted by pancrease into small intestine breaks down remaining starch into maltose moleucles that wasnt able to be done in mouth

diabetes mellitus (diabeties)

serious chronic diseases characterized by abnormal glucose, fat and protein metabolism 2 major types: 1. type 1 -5% -more likely to occur in children and young adults, disease can still strike at any age 2. type 2

simple carbohydrates

simple sugars glucose

monosaccharide

simplest type of sugar basic chemical unit of carbohydrates -glucose, fructose, galactose => sugars commonly found in foods

what is the main site for carbohydrate digestion

small intestine minor amount of starch digestion begins in mouth

sucrase

splits each sucrose molecule, forming one glucose and one fructose molecule

alternative nutritive sweetners

sugar alcohols: sorbitol, mannitol, xylitol do not promote dental decay used to replace sucrose in products such as sugar-free gum, mints, candies not fully absorbed by intestinal tract => supply 2kcal/g

added sugars

sugars added to foods during processing or preperation sucrose and HFCS adds to browning and tenderness of food acts as a preservitive by inhibiting growth of molds and bacteria that would cause food spoilage

different types of sugars

table salt or forms in milk, blood and DNA

colorectal cancer

one of the most common cancers -high-fiber diets are protective against colorectal cancer

what provides fiber

only plant foods because animal flesh contains muscle fibers which are digestiable proteins

complex carbohydrates

polysaccharides composed of monosaccharides bonded together, forming large chainlike stuctures use compelx carbs to store energy or make certain stuctural components

starch

polysaccharides that contain hundreds of glucose molecules bound together in PLANTS plants store glucose as starch primarily in the form of amylopectin rich sources: bread and cereal products made from wheat, rice, barley and oats; veggies such as corn, squahs, beans and peas; tubers suchas potatoes, yams, taro, cassava and jicama sport drinks / bars often include modified starches => maltodextrin and dextrin supplies 4kcal

glycogen

polysaccharides that contain hunfreds of glucose molecules bound together IN ANIMALS storage form of glucose in animals more highly branced then sucrose muscles and liver are major sites of glycogen formation and storage most animal foods are not sources because muscle glycogen breaks down soon after an animal dies

diabetes during preganancy

poorly controlled => serious health problems in fetus -develop birth defects

glucose

primary energy source for human cells monosaccharide fruits & veggies (Especially berries, grapes, corn and carrots) => good food sources of glucose healthy body maintains its blood glucose levels carefully also called dextrose & may be reffered to as blood sugar

where is energy held in carbohydrates

in the bonds when bonds are broken down, energy is released

sucrose

table sugar one molecule of glusose and one molecule of fructose much of sucorse in american diet is refined from sugar cane and sugar beets -strips away small amounts of vitamins and minerals reputation of being a junk food does not contain toxic substances and is almost 100% carbohydrate -body doesnt distinguish where glucose or fructose comes from honey or table sugar table sugar and honey are sources of empty calories "evaporated cane juice"

maltose

two glucose molecules bonded together -few foods naturally contain

gestational diabetes

women develop a form of diabetes during pregnancy -family history -overweigh -high blood pressure fetus receives too much glucose from hyperglycemic mother => feus gains weight rapidly can prolong brith process and cause baby to be injured poorly controlled -miscarrages -stillbirths -premature deliveres -too large babies that have diificulty controlling own glucose levels

type 1 diabetes

autoimmune disease when certain immune cells malfunction and do not recognize bodys own beta cells immune cells attack & destory many beta cells => affected person can only obtain insulin by injection genetic susceptibility and environemnetal factors and exposure to viral intestinal infections are associated with developmemnt infants who arent breastfed have a greater risk of developing type 1 diabetes undiagnosed or poorly managed => develop ketoacidosis -excessive thrist -frequent urination -blood glucose over 250 mg/dl

salivary amylase

beings starch digestion in mouth conversts starch molecules into maltose does function in acidic environment => stops after food enters stomach

lipolysis

breakdown of triglyceride (fat) into glycerol and fatty acids liver uses glyerol to produce glucose cannot use fatty acids to make glucose

lactase

breaks down lactose from milk into glucose and galactose

high-fructose corn syrup (HFCS)

caloric sweetner that is added to food refined sugar source of empty calories that offer little nutritional value

eating too much fiber

can intefere with small intestines ability to absorb certain minerals intetinal blockage in rare instances

nutritive sweetners

carbohydrates that contribute energy to foods sugars 4kcal per g of mono- or disaccharides

when do cells use greater-than-normal amounts of fat for energy

cells need a small amount of glucose to be able to metabolize fat for energy when a person is fasting, starving, or following a low-carb/high-protein diet => not enough glucose avaliable to metabolize fat efficiently

hormones

chemicals that convey. messages concering specific responses to target cells

ketone bodies

chemicals that result from the incomplete breakdown of fat muscle and brain cells use these for energy ketosis => accumilation of ketone bodys in bloodstream

obesity

chronic health condition characterized by unhealthy amounts of body fat person consumes excess carbs, the body cinversts glucose into fat => dietary fat eating too much carb INDIRECTLY contributes to excess body fat!!

carbohydrates

class of nutrients that includes substances cells can use for energy -pleasent and irresistable taste of sugar => clue food contains carbs -"ose"

hemorrhoids

clusters of small rectal veins that can become swollen and inflamed making them likely to bleed and cause discomfort and itching -swollen hemorrhoids generally arent a sign of a serious health problem could be a sign of colorectal cancer

HbA1c

component of hemoglobin that attracts some glucose that is in blood 4.5-5.7% => healthy 5.7%-6.4% => pre-diabetes 6.5% or above => diabetes diabeties => strive to maintain level below 7%

hemoglobin

compound in red blood cells that carries oxygen

metabolic syndrome

condition characterized by 3 or more of signs 5 times the risk of developing type 2 diabetes and almost twice the risk of heat and blood vessel disease (CVD) signs: -large waist circumference -chronically elevated blood pressure (hypertension) -chronically eleveated fasting blood fats (triglycerides) -low fasting high-density lipoprotien cholesterol (HDL cholesterol) -high fasting blood glucose risk factors: -genetics -excess abdominal fat -lack of physical activity -insulin resistance

hypoglycemia

condition that occurs when blood glucose is too low to provide enough energy for cells blood glucose is less than 70 mg/dl if too low => develop seizures or may lose consiousness and die -major concern for people who give themselves insulin injections

complex carbohydrates

contain many simple carbohydrate moleculles -starches and most kinds of fibers (dietary fiber)

nonalcoholic fatty liver disease

in obese and/or high insulance resistance => fat that forms in liver can remain and accumlate in organ risk factors: -obesity -insuline resistance -elevated blood lopids -excessive carb. and fat intake no specific treatment but: -lose excess body fat -avoid alcohol -eat healthy diet if continues => fat damages liver => inflammation => cirrhosis of liver (liver cells die and replaced with scar tissue) => liver failure

carbohydrate intolerance

inability to digest lactose, fructose and/or other kinds of carbs completely

what does liver do with monosaccharides

intestinal cells absorb galactose, fructose and glucose and the hepatic protal vein transports to liver converts fructose and galactose into glucose liver use glucose to make glycogen or fat or releases glucose into bloodstream to be used as energy

starvation diets

lack sources of energy (glucose and amino acids) body needs glucose to duel vital activites skeletal muscles sacrifice amino acids from their protiens for glucose production => results in muscles wasting, weakness and eventually death

fatty liver

liver does not normally store fat organ can acculilate lipid in repsonse to alcohol consumption

cholesterol

liver uses to make bile (substance that helps digest fats) => gallbaldder stores bile and releases into small intestine during meals => bile is broken down and absorbs => enter liver (Recylcled) higher levels are associated with increased risks of CVD soluble fibers inteferes with recycling process because it binds to used bile components and prevents from being absorbed => bile components eliminated => blood cholesterol levels drop as liver removes cholesterol from blood to make new bile

Therapeutic Lifestyle Changes (TLC)

losing excess body fat and increasing physical acitivty levels => people w pre-diabetes can prevent or delay onset of type 2 diabetes and lower risk of heart disease and strroke

disaccharides

maltose, sucrose, lactose

diverticula

marble-size sacs that form in the lining of the colon can bleed or become painfully inflamed when bacteria or feces are trapped in them may need surgery to remove cause is unkown but age is a factor (more in older ages)

lactose

milk sugar galactose molecules bonds to a glucose molecule milk products (yogurt and ice cream)

type 2 diabetes

most common form beta cells usually priduce insuline, but the hormones target cells are insulin-resistant risk factors -sedentry lifestyle -excess body fat -related to close family member -hispanic, native american, asian, african or pacific islander

dietary fiber (fiber)

most types are complex carbohydrates that are NONDIGESTIABLE monosaccharides are connected by bonds that humans cannot digest cellulose, hemicellulose, pectin, gums, beta-glucans, and mucilages => polysaccharide forms of fiber lignin => only type of fiber that is not a carb although cant be digested it can be metabolized (fermented) by gut microbiota 2kcal /g

fructose

naturally found in fruit, honey and a few veggies (cabbage, green beans and asparagus) tastes much sweeter and is easily made from corn => use large amounts of high-fructose corn syrup as a food additive body has little need for fructose, but it can be converted to fat or glucose

is fiber a essential nutrient?

no because body can live without it but it helps live bettwe reduces risk of obesity, diabetes and certain intestinal tract disorders, CVD some fibers attract water and swell => apply pressure => stimulates quick release -soft stools and more regular bowel movements reduces CVD by reducing blood cholesterol levels