Nutrition Exam 1 (Chapter 4)

Fiber

-Promotes bowel health by helping prevent hemorrhoids and constipation -may reduce the risk of colon cancer -may reduce the risk of heart disease -may enhance weight loss -may lower the risk of type 2 diabetes -Reduces risk of diverticulosis

Ketones

-Sufficient energy intake from carbohydrates prevents production of ketones as an alternate energy source -Excessive ketones can result in high blood acidity and ketoacidosis -High blood acidity damages body tissues

Glucose

-The most abundant carbohydrate -Produced by plants through photosynthesis -The preferred source of energy for the brain -An important source of energy for all cells

What converts most monosaccharides to glucose?

-the liver -Glucose is released into the bloodstream to provide immediate energy -Excess glucose is converted to glycogen and stored in the liver and muscles

Sugars

-Added to foods during processing and or preparation -Most common source is soft drinks -Typical sources are cookies, candy, fruit drinks -Added sugars are not chemically different from naturally occurring sugars, but have fewer vitamins

Glycogen

-Animals store glucose as glycogen -Stored in our bodies in the liver and muscles -Not found in food and therefore not a dietary source of carbohydrate

Glucagon

-Another hormone recreated by the pancreas -stimulates the breakdown of glycogen to glucose to make glucose available to cells in the body -stimulates gluconeogensis--- the production of "new" glucose from amino acids

Pancreatic amylase

-Enzyme produced in the pancreas and secreted into the small intestine -Enzymatically digests starch to maltose

Energy

-Fuel daily activity - Fuel exercise - Help preserve protein for other uses

Insoluble fibers

-Generally do not dissolve in water - Found in whole grains (wheat, rye, brown rice) and many vegetables - Promote regular bowel movements, alleviate constipation, and reduce risk of diverticulosis

Whole-Grain Food

-Grains, vegetables, fruits, nuts, legumes are much more healthful sources than foods with added sugar or fiber

What are whole grains and what do they retain?

-Kernels, that retain the bran, endosperm, and germ

Functional fiber

-Non-digestible form of carbohydrate with known health benefits, which is extracted from plants and added to foods (Cellulose, guar gum, pectin, psyllium)

Carbohydrates

-One of the three macronutrients -An important energy source, especially for nerve cells -Composed of the atoms: carbon, hydrogen, and oxygen -Good sources include fruits, vegetables, and grains

Starch

-Plants store glucose as polysaccharides in the form of starch -Our cells cannot use complex starch molecules exactly as they occur in plants -We digest (break down) starch into glucose -Grains, legumes, and tubers are good sources of dietary starch

Total fiber

dietary + functional fiber

Uncontrolled diabetes can cause..?

infections, nerve damage, kidney damage, blindness, seizures, stroke, and cardiovascular disease can be fatal

Where does most of chemical digestion of carbohydrates occur?

small intestine

Dietary Fiber

the non digestible parts of plants - Also classified by solubility

Gluconeogenesis

the process of converting proteins in the blood and tissue into glucose

What does RDA stand for?

Recommended Dietary Allowance

No acceptable daily intake (ADI) has been set for...?

Saccharin (sweet n' low) but it has been removed from the list of cancer-causing agents

Glycemic index

a measure of a food's ability to raise blood glucose levels (Foods with low glycemic index cause low to moderate fluctuations in blood glucose

Insulin

- A hormone secreted by the pancreas -transported in our blood throughout the body -helps transport glucose from the blood into cells -stimulates the liver and muscles to take up glucose and convert it to glycogen

Type 2 Diabetes

- Accounts for 90-95% of cases - Develops progressively over time - Body cells become insensitive or unresponsive to insulin - Obesity is most common trigger - Variations include insulin resistance, impaired fasting glucose, and pre diabetes - Eventually the pancreas may become unable to produce any insulin

Type 1 Diabetes

- Accounts for about 5% of all cases - Body does not produce enough insulin - Creates high blood sugar (glucose) levels - Key warning sign is frequent urination - May lead to ketoacidosis, coma, and death - Classified as an autoimmune disease - Most frequently diagnosed in adolescents - Has a genetic link

Foods and meals with a lower glycemic load

- Are better for people with diabetes -Are generally higher in fiber -May reduce the risk of heart disease and colon cancer -Are associated with a reduced risk of prostate cancer

Sugar alcohols

- Contain 2-3 kcal energy per gram - Have the benefit of a decreased glycemic response and decreased risk of dental caries

Nutritive sweeteners

- Contain 4 kcal energy per gram - Sucrose, fructose, honey, brown sugar

Sugars can lead to..

- Dental problems and tooth decay - No proven association with childhood hyperactivity; long-term effects not known - Associated with increased "bad" cholesterol and decreased "good cholesterol" -Associated with a higher risk of diabetes and obesity

Soluble fiber

- Dissolves in water - Viscous and fermentable - Easily digested by bacteria in the colon - Found in citrus fruits, berries, oats, and beans - Reduces risk of cardiovascular disease and type 2 diabetes by lowering blood cholesterol and glucose levels

What are some ways to prevent and control diabetes?

- Eat a healthful diet, get daily exercise, keep a healthful body weight - Limit intake of added sugars - Choose fiber-rich foods like whole grains - Limit consumption of red meat and processed meat - Avoid alcoholic beverages, which can cause hypoglycemia - Healthful lifestyle choices can prevent or delay onset of type 2 diabetes -Oral medications and/or insulin injections may be required once diabetes has been diagnosed

What are the three blood test that can be used to diagnose diabetes?

- Fasting plasma glucose (FPG) - Oral glucose tolerance (OGT) - Glycosylated hemoglobin test (HbA1c)

Non-nutritive (alternative) sweeteners

- Provide little or no energy - Developed to sweeten foods without the usual risks

How are monosaccharides absorbed?

- Through the cells lining the small intestine and then enter into the bloodstream

What is the RDA for carbohydrates?

130 grams per day, just to supply the brain with glucose

What in the adequate intake (Al) for fiber?

14 grams per 1,00- kcal in the diet daily (25 grams for women and 38 grams for men)

Whats is the daily calorie intake that should be in the form of carbohydrates?

45-65%

ADIs have been established for

Acesulfame- K (" Sweet one" or "Sunette") Aspartame ("Equal") Sucralose ("Splenda")

Most Americans eat too much of ?

Added sugars

Disaccharides and Monosaccharides are digested by

Additional enzymes secreted by cells that line the small intestine (mucosal cells) -These enzymes include maltose, sucrase, and lactase

Why do we need carbohydrates?

Energy -red blood cells rely only on glucose for their energy supply -both carbohydrates and fats supply energy for daily activities -glucose is especially important for energy during exercise

What can help decrease blood cholesterol?

Fiber

Most Americans eat too little of?

Fiber-rich carbohydrates

What should you focus more on within carbohydrates?

Foods high in fiber, but low added in sugars

What does not stimulate the release of insulin?

Fructose

What is absorbed further down in the small intestine?

Fructose

What happens when the body does not provide enough carbohydrates?

Gluconeogenesis

Hyperglycemia

Glucose levels are higher than normal -becomes chronic

Diabetes

Inability to regulate blood glucose levels

Whats regulates blood glucose?

Insulin, Glucagon

What are some things that unexpectedly include added sugars?

Peanut butter, salad dressing, and flavored rice mixes

Who is at risk for diabetes?

People who are : - Obesity, genetics, physical inactivity, and poor diet increase overall risk - Metabolic syndrome (high waist circumference, high blood pressure, high blood lipids and glucose) increases risk of type 2 diabetes - Increased age increases risk, but younger people and even children are now commonly diagnosed

Many health problems are blamed on?

Sugars

Three Types of Diabetes, What are they?

Type 1 diabetes Type 2 diabetes Gestational diabetes

Glycemic load

amount of carbohydrate in a food multiplied by its glycemic index (Considered a more useful tool than glycemic index))

Simple carbohydrates

contain one or two molecules

Monosaccharides

contain only one molecule *glucose, fructose,galactose, ribose

Disaccharide

contain two molecules *lactose, maltose, sucrose