Chapter 4 Nutrition

List the number of Calories per gram from carbohydrates

4 kcal/gram

identify the AMDR for carbohydrates

45-65% of kcal

list the nutrients that are lost during refinement

Vitamin E, other vitamin B6

added sugar

account for about 16% of the calories consumed in the typical American diet. Nutritionally and chemically identical to naturally occurring sugars but when separated from the plant source refined sugars no longer contain the fiber, vitamins, minerals, and other substances found in the original plant

describe the steps of carbohydrate digestion and absorption

in the mouth the enzyme salivary amylase starts breaking starch into shorter polysaccharides; in the stomach the salivary amylase is inactivated by acid so no carbohydrate digestion occurs; in the small intestine most starch digestion and breakdown of disaccharides occur. pancreatic amylase complete the job of breaking down starch into monosaccharides, disaccharides, and short chains of sugar units called oligosaccharides; enzymes attached to the brush border of the small intestine villi complete the digestion of carbs. disaccharides are broken down into monosaccharides; in the large intestine fiber and other indigestible carbs are partially broken down by bacteria to form short chain fatty acids and gas. Some fiber is excreted in the feces

name the basic unit of carbohydrates

monosaccharides

Identify the simple carbohydrates and identify which one is the primary energy source for the body

monosaccharides and disaccharides; most common monosaccharides in the diet are glucose, fructose, and galactose. Glucose is the most important carbohydrate fuel for the body.

prediabetes

not a classification of diabetes, glucose levels normal, but not to qualify as diabetes, progressive disease

list the risk factors for type 2 diabetes

overweight, family members have it, delivered a baby over 9 lbs, diabetes during pregnancy, high blood pressure, polycystic ovary syndrome, blood glucose levels higher than normal, at risk ethnicity

name the primary function of carbohydrates in the body

primary source of energy

fiber

cannot be broken down by human digestive enzymes. fiber cannot be absorbed in the human small intestine and passes into the large intestine

define diabetes and discuss the difference between type 1, type 2, and gestational

characterized by elevated blood glucose due to either an inadequate insulin secretion or decreased sensitivity to insulin at cellular level; type 1 diabetes-least common 5-10% of cases, usually develops in childhood, early adult years, an autoimmune disease damaging part of the pancreas losing its ability to make and secrete insulin, type 2 diabetes-more common, probs due to genetic and lifestyle factors, initially produce insulin but cells are resistant to insulin's effect, ppl 45 years and older should be tested; gestational diabetes occurs during pregnancy, resolves after delivery of baby, increased risk of developing diabetes later

list the three parts of a kernel of grain, naming the part that remains after processing or refinement

endosperm, bran, germ; endosperm is left after refinement

enriched grains

enrichment, a type of fortification, adds back some but not all, of the nutrients lost in processing

discuss the fate of indigestible carbohydrates once it reaches the large intestine

enter the large intestine, pull in water-softens stool, enhances peristalsis, some broken down by bacteria to short chain fatty acids, then absorbed, rest excreted in feces

list nutrients added back during the enrichment of refined grains and identify nutrients or compounds not enriched

folic acid, thiamin, niacin, riboflavin, and iron; not replaced include- fiber, magnesium, phytochemicals, vitamin E, healthy fats

discuss the difference between starch and glycogen

glycogen is found in animals and starch is found in plants

discuss the diet and lifestyle changes recommended to manage the condition in those with diabetes

regular physical activity, maintain or attain a healthy weight, well-balanced diet containing adequate lean protein sources, reduced intake of saturated, trans fats, cholesterol, whole grains, fruits, vegetables, low-fat milk and dairy products

list the complications associated with diabetes

short term complications- frequent urination, hunger, excess thirst, blurry vision, weight loss, coincides with elevated blood glucose; long term complications arise from poor control of blood glucose levels

discuss the health benefits of fiber in the diet

slows absorption of starch and sugars, may moderate blood glucose levels, preventing formation of diverticula, may improve intestinal flora, improves satiety, may prevent obesity, prevents constipation and hemorrhoids

Discuss what happens to protein and fat metabolism when dietary carbohydrate is insufficient

the body breaks down protein to form glucose to feed the brain, protein used from body proteins, some amino acids can produce glucose; body also breaks down stored fat to provide energy for the body, carbs required for full breakdown of fat; fat breakdown in the absence of carbs results in production of ketones; in excess is harmful to the body and excreted through the urine, can build up in the blood and cause ketosis, can cause come and even death

explain what is meant "lactose intolerance", discuss what nutrient is a concern for those who are lactose intolerant and why

the disaccharide lactose is broken down by the enzyme lactase in the small intestine. We are all born with adequate levels of lactase, but in many people, levels decline so much with age that lactose cannot be completely digested, may limit intake of milk and other dairy products, may limit calcium intake

discuss the role of insulin and glucagon in blood glucose regulation ; the fate of glucose based on the effect of these hormones

when blood glucose levels rise the pancreas releases insulin; insulin stimulates conversion of glucose to energy to meet immediate energy needs, glucose stored as glycogen and remainder stored as fat; when blood glucose levels drop the pancreas releases glucagon: hormones function includes releases glucose from stored glycogen in liver, initiates gluconeogenesis(conversion of non-carbohydrate source to glucose). once glucose levels normal glucagon release ceases

identify the dietary sources of the carbohydrates

whole and refined grains, fruit, milk, legumes, vegetables, nuts, seeds

explain the difference between whole grains, refined grains, enriched grains, added sugar, and naturally occurring sugar.

whole grains include the entire kernel of the grain; the germ, the bran, and the endosperm

discuss the types of carbohydrates in the diet for health and weight management

whole grains, fruits, vegetables, legumes, nuts, seeds; refined carbs and added sugar not as good for you

using the food label, identify healthier carbohydrate foods

look for the word whole before the names of the grain

discuss the diet and lifestyle changes recommended to prevent the development of diabetes

lose weight, physical activity, healthy, plant-based diet: fruits, vegetables, whole grains, nuts, seeds, lean meats

glycogen

made up of highly branched chains of glucose. branched structure allows glycogen, which is found in muscle and in liver, to be broken down quickly when the body needs glucose

identify dietary sources of each disaccharide

maltose- 2 glucose units (when starch is digested such as bread); sucrose- glucose and fructose (table sugar); lactose-glucose linked to galactose(milk sugar and is the sugar found in milk, ice cream)

resistant starch

starch that escapes the digestion in the small intestine of healthy people

starch

straight chains or branched chains of glucose. We consume a mixture of starches in grain products, legumes, and other starchy vegetables.

refined grains

such as white bread include just the endosperm; the bran and germ are discarded during refining, and along with them the fiber and some vitamins and minerals are lost

define fiber, discuss the differences between soluble and insoluble fiber and identify dietary sources of each

type of carb that can't be broken down by human digestive enzymes; insoluble fiber provides bulk in the intestine to ease elimination. prevents constipation; soluble fiber combines with bile in GI tract to eliminate some fat, may help reduce blood cholesterol, may reduce risk of heart disease.