diet and nutrition chapter 5

resistant starches

Resistant starches are not broken down in the human GI tract. Some resistant starches occur naturally in foods, such as seeds, legumes, unripened bananas, and raw potatoes, whereas others form by chemical changes that take place during cooking or processing

dietary fiber

are complex carbohydrates compromised of monosaccharides connected by bonds that humans can not digest. soluble fiber and insoluble fiber.

reactive hypoglycemia

low blood glucose with in 4 hrs of eating also called postprandial hypoglycemia,

disaccharide

simple sugar with 2 monosaccarides linked bonded together. 3 major are maltose, sucrose and lactose.

complex carbohydrates

3 or more monosaccharides bonded together

he recommended Adequate Intakes (AIs) for fiber

38 g/day for men 25g/day for women typical american diet supplies only 16g/day

syndrome

A syndrome is a group of signs and symptoms that occur together and indicate a specific health problem.

carbohydrate absorption

Absorption of monosaccharides occurs almost exclusively in the small intestine. Intestinal cells absorb glucose and galactose by active transport; fructose is absorbed by facilitated diffusion (see Fig. 4.17). The monosaccharides enter the capillary network of the villus. The hepatic portal vein transports the monosaccharides to the liver. The liver can use the simple sugars to make glycogen or fat, but if the body needs energy, the organ releases glucose into the bloodstream. Both galactose and some fructose are converted into glucose in the liver

diabetes mellitus

Diabetes mellitus ("diabetes") is a group of serious chronic diseases characterized by abnormal glucose, fat, and protein metabolism.

sugar and hyperactivity

Eating sweets can produce pleasurable sensations, but the results of scientific studies do not indicate that sugar increases children's physical activity levels, causes ADHD, or otherwise negatively affects their behavior

FDA

FDA allows products made from ground, cracked, or flaked cereal grains to be labeled as "whole grain" only if they contain the starchy endosperm, oily germ, and fiber-rich bran seed components in the same relative proportions as they exist in the intact grain.11 Refined grain products are generally low in fiber, because such foods lack the fiber-rich bran seed component

carbohydrate digestion

In the small intestine, an amylase secreted by the pancreas (pancreatic amylase) breaks down the remaining polysaccharides in oat starch into maltose molecules. The enzyme maltase digests maltose into glucose molecules. The small intestinal enzyme sucrase splits each sucrose molecule from the brown sugar, forming one glucose and one fructose molecule in the process. Additionally, the enzyme lactase breaks down the lactose from the milk into glucose and galactose molecules. At this point, the disaccharides and complex carbohydrates (except fiber) in the meal have been broken down into the monosaccharides glucose, fructose, and galactose

insoluable fiber

Insoluble forms of fiber, such as cellulose and lignin, generally do not dissolve in water. Ease bowel movements

ATP

Solar energy+carbon dioxide+water = glucose +oxygen

soluable fiber

Soluble types of fiber, such as pectins and gums, dissolve or swell in water. Soluble fiber can help reduce blood cholesterol

carbohydrate digestion

The small intestine is the main site for carbohydrate digestion and absorption, but a minor amount of starch digestion begins in the mouth, as salivary amylase converts some of the oat starch molecules into maltose. Starch digestion, however, stops soon after the food enters the acidic environment of the stomach.

type 1 and type 2

There are two major types of diabetes mellitus: type 1 and type 2 diabetes. About 5% of people with diabetes have type 1; in the past, this form of diabetes was called "juvenile diabetes" because it was diagnosed more often in children and young adults. Type 1 diabetes, however, can develop at any age.26 The majority of Americans with diabetes have type 2, which used to be called "adult-onset diabetes." Compared to children, Americans who are 20 years of age and older are more likely to develop type 2 diabetes

dietary guidelines

This amount of added sugars provided over 30% of the energy, or 600 kcal per day, in a diet that supplies 2000 kcal/day. According to the Dietary Guidelines, people should limit their added sugar intake to less than 10% of total calories. Regular soft drinks and energy drinks are major sources of added sugars in Americans' diets.

hypergycemia

abnormally elevated blood glucose levels Major signs and symptoms of hyperglycemia include excessive thirst, frequent urination, blurred vision, and poor wound healing. Over time, untreated or poorly controlled hyperglycemia damages nerves, organs, and blood vessels. In fact, poorly controlled diabetes is a major cause of heart disease; kidney failure; blindness; and poor blood circulation, particularly of the lower limbs, which can require amputation.

sugar alcohols

alternative sweetners used to replace sucrose in some sugar free foods, sorbitol, xylitol and mannitol. supply an average of 2kcal/g

hypoglicemia

blood glucose level too low, epinephrine secreted in response to declining blood glucose level

polysaccharides

carbohydrates compromised of 3 or more monosaccharides bonded together

carbohydrates

class of nutrients that a major source of energy for the body. fiber sugar starch

oligosaccharides

complex carbohydrates that have 3 to 10 monosacharides

maltose

composed of 2 glucose molecules (malt sugar)

starch

composed of amylase, a linear chain of glucose molecules, and amylopectin a branded chain of glucose molecules. starch storage polysaccharide in plants composed of amylose and amylopectin

metabolic syndrome

condition that increases risk of type 2 diabetes and CVD. Characterized by 3 or more signs... Large waist circumference* ≥ 40 inches (men) ≥ 35 inches (women) Chronically elevated blood pressure (hypertension) ≥ 130 mm Hg systolic (upper value) or ≥ 85 mm Hg diastolic (lower value) or Drug treatment for hypertension Chronically elevated fasting blood fats (triglycerides) ≥ 150 mg/dL or Drug treatment for elevated triglycerides Low fasting high-density lipoprotein cholesterol (HDL cholesterol) < 40 mg/dL (men) < 50 mg/dL (women) or Drug treatment for reduced HDL High fasting blood glucose ≥ 100 mg/dL or Drug treatment for elevated glucose

disaccharides

form as a result of condensation reaction

sucrose

glucose +fructose (table sugar

lactose

glucose +galactose (milk sugar)

fiber digestion

he fiber in oats is not digested by the human small intestine, so the fiber eventually enters the large intestine. Then "friendly" intestinal bacteria that reside in the large intestine can break down (ferment) the soluble fiber and metabolize the fermentation products for energy.

glycogen

highly branched storage polysaccharide in animals. muscles and liver are major sites for glycogen formation and storage

condensation reaction

one where two molecules bond to form a larger molecule releasing water in the process.

starch and glycogen

polysaccharides that contain hundreds of glucose molecules bound together into large chainlike structures.

MONOSACCHARIDE

simple sugar, primary fuel for cells 3 most important are glucose fructose and galactose which all contain carbon, hydrogen and oxygen in the ratio of 1 carbon,2 hydrogen and 1 oxygen. they are commonly found in table sugar, fruit and cows milk

Tooth Decay (Dental Caries)

simple sugars, As the bacteria metabolize carbohydrate for their energy needs, they produce acid that damages tooth enamel and results in decay.

nutritive sweetners

substances that sweeten and contribute energy to foods. 4 kcal/g of mono or disacharide

alternative sweeteners (sugar substitutes)

substances that sweeten food that provide few or no kcals. They include sugar alcohols.

added sugars

such as high fructose corn syrup. added during processing or preparation. non nutrient dense. no poor health and or disease connection. excess calories

non nutritive sweetners

synthetic compounds, intensely sweet compared to sugar. no energy per serving. aspartame, saccharin, acesulfame-k, neotame, and sucralose, stevia and erythriol.

Typical american diet

the diet of the typical American (2 years of age and older) supplies about 51% of kcal from carbohydrates. Nutritionally adequate diets provide 45 to 65% of total energy from carbohydrates, preferably from foods that are rich sources of unrefined carbohydrates

lactose intolerance

the inability to digest lactose completely. Lactose-intolerant people do not produce enough lactase, the enzyme that breaks lactose into glucose and galactose. When a lactose-intolerant person consumes lactose, the disaccharide is not completely digested and absorbed by the time it enters the large intestine. Bacteria that reside in the large intestine break down lactose and produce irritating gases and acids as metabolic by-products. As a result, a lactose-intolerant person usually experiences intestinal cramps, bloating, flatulence, and diarrhea within a couple of hours after consuming milk or other lactose-containing products.