Exam 2 HNF CARBS

Grains

1 ounce provides about 15g of carbohydrate "Three are key" message

RDA for carbohydrates

130 grams per day

DRI for carbohydrates

45 to 65 percent of energy requirement

DRI

Added sugars No more than 25% of day's total energy Impact on other food groups

mouth enzyme

Amylase- an enzyme, found chiefly in saliva and pancreatic fluid, that converts starch and glycogen into simple sugars.

Food form - liquid or solid

Beverages can influence weight gains by providing energy but not satisfying hunger

Blood glucose homeostasis Glucagon and epinephrine

Brings glucose out from storage

Carbohydrate metabolism liver storage

Condensation into glycogen Hydrolysis for release of glucose when needed

Carbohydrate absorption Liver

Conversion of fructose and galactose

Vegetables

Corn, peas, and potatoes have higher starch content

Fiber DV and DRI

DV: 11.5 grams per 1000 kcalories DRI: 14 grams per 1000 kcalories

low glycemic response

Desired

Bacteria ferment sugars producing acid

Erodes tooth enamel

High glycemic response

Fast absorption, surge in blood glucose, followed by a plunge below normal glucose levels

large intestine

Fibers attract water

Fructose and insulin

Flaws in plausibility

Using glucose for energy

Fuels most of body's cells Preferred source for brain, nerve cells, and developing red blood cells Cellular breakdown of glucose Making glucose from protein Amino acid conversion Gluconeogenesis

Carbohydrate metabolism

Glucose is a key player storing glucose as glycogen

For Diabetes you should eat

High-fiber foods

For GI health you should eat

High-fiber foods Ample fluids

For Weight management you should eat

High-fiber foods and whole grains Feeling of fullness

Increase in consumption of added sugars that shares In the problem

High-fructose corn syrup Body fat stores

Carbohydrate metabolism Muscle storage

Hoards glycogen for use during exercise

Surge of insulin levels

How high the surge influences whether body stores or uses its glucose

Harmful effects of excessive fiber intake

Insufficient energy or nutrients Abdominal discomfort, gas, diarrhea GI obstruction Nutrient absorption Dietary goals Balance, moderation, variety

The Constancy of Blood Glucose Steady supply in blood stream

Intestines - food Liver - glycogen

Epidemiological studies

Inverse relationship between carbohydrates and weight

Ketone bodies

Made from fat fragments Inadequate supply of carbohydrates Fat metabolism shifts Ketone bodies alternative food source during starvation Ketosis disturbs normal acid-base balance Carbohydrate needs for protein sparing and prevention of ketosis 50-100 grams/day Using glucose to make fat

specific disaccharide enzymes

Maltase Sucrase Lactase

Dietary changes with lactose intolerance

Manage dairy consumption rather than restrict GI bacteria Fermented milk products individualized diets potential nutrient deficiencies RIBOFLAVIN, VITAMIN D, AND CALCIUM

Insulin resistance

Most often caused by being obese

Blood glucose homeostasis Insulin

Moves glucose from blood into cells

Artificial sweeteners

Non-nutritive sweeteners Large doses and adverse effects

Carbohydrate "addiction"

Not physiological or pharmacological

phytic acid

Phytic acid is a unique natural substance found in plant seeds. It has received considerable attention due to its effects on mineral absorption. Phytic acid impairs the absorption of iron, zinc and calcium and may promote mineral deficiencies ( 1 ). Therefore, it is often referred to as an anti-nutrient.

Food sources of dietary fiber that help fight cancer

Phytochemicals

Sugar alcohols

Provide kcalories Benefits and side effects he most common side effect is the possibility of bloating and diarrhea when sugar alcohols are eaten in excessive amounts. There is also some evidence that sugar alcohols, much like fructose (natural fruit sugar) in fruit and fruit juice can cause a "laxative effect."

Dietary Guidelines

Reduce the intake of kcalories from added sugars

WHO and FAO recommendations

Restrict added sugar consumption to less than 10% of total energy

Carbohydrate cravings

Self-imposed labeling of foods as good or bad

Glycemic response

Speed of glucose absorption, level of blood glucose, and return to normal glucose levels

stomach enzyme

Stomach acid and protein-digesting enzymes

insoluble fibers

This type of fiber promotes the movement of material through your digestive system and increases stool bulk, so it can be of benefit to those who struggle with constipation or irregular stools. include beans, whole wheat or bran products, green beans, potatoes, cauliflowers, and nuts.

Food factors associated with tooth decay

Time of food in mouth Sticky foods Frequency of sugar consumption Tooth location. ... Certain foods and drinks. ... Frequent snacking or sipping. ... Bedtime infant feeding. ... Inadequate brushing. ... Not getting enough fluoride. ... Younger or older age. ... Dry mouth.

Food labels list

Total carbohydrate Starch, fibers, sugars Sugars Added and natural sugars

Obesity and the link to carbohydrates

Total daily energy intakes have increased Activity levels have declined increase in bodyweight

Carbohydrate absorption active transport

active transport- glucose and galactose

functional fibers

are isolated, nondigestible forms of carbohydrate that have been extracted from starchy foods or manufactured from starches or sugars. They may have some of the benefits of naturally occurring dietary fiber, such as helping to prevent constipation or lowering blood glucose levels after meals

type 1 diabetes

autoimmune-needs insulin

dental caries

begins when acid dissolves the enamel that covers the tooth. If not repaired, the decay may penetrate the dentin and spread into the pulp of the tooth, causing inflammation, abscess, and possible loss of the tooth.

glucose

blood sugar essential energy source part of every disaccharide

hydrolysis

breaks a disaccharide in two

brain solely uses what for energy

carbs fuel the brain

High fiber diet protects against

colon cancer

Fiber also prevents

colon cancer Diluting, binding, and removing Bacterial fermentation

polysaccharides

complex carbohydrates

monosaccharides same numbers and kinds of atoms

differing sweetness

carb digestion hydrolysis via

enzymes

small intenstine

fiber is not digested and it delays absorption of other nutrients

Carbohydrate absorption facilitated diffusion

fructose

Resistant starches

generation ucane- endurance athletes- try it with cystic fibrosis have to eat a lot of calories bedause lose calories fast- Resistant starch is a carbohydrate that resist digestion in the small intestine and ferments in the large intestine. As the fibers ferment they act as a prebiotic and feed the good bacteria in the gut. There are several types of resistant starch. They are classified by their structure or source. More than one type of resistant starch can be present in a single food.

Brain uses

glucose

muscles have

glucose, glycogen, fat

polysaccharides

glycogen -storage form of energy in the body -glucose molecules linked together in highly branched chains

Lactose intolerance

has to do with lactase activity -highest immediately after birth declines with age

type 2

has too much insulin

Stevia

herbal product Generally recognized as safe (GRAS)

soluble fibers

inside part of fiber can help lower cholesterol levels or the amount of free cholesterol in the blood. Stabilizing blood sugar (glucose) levels: Just as it prevents fats from being absorbed, soluble fiber slows down the digestion rate of other nutrients, including carbohydrates **the outside helps with vitamins and nutrients and it can help lower chlosteralf Soluble fibers are more common in foods, such as beans, peas, oats, barley, apples and citrus fruits.

Diabetes

insulin either inadequate or ineffective

Glycemic index classifies foods

is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. Limited utility

Condensation

links two monosaccharides together

hypoglycemia

low blood sugar Reactive hypoglycemia- not form diabetes- when the body when u eat sugar ur body releases insulin to bring sugar down, when someone has this hypoglycemia If they eat a piece of toast with jelly without protein -> they pass out Symptoms- Shaky Hunger' Headache Sweating Weak First thing in morning most likely Sleepy 4-5 hours without eating ^^

disaccharides

maltose, sucrose, lactose

pairs of three monosaccharides

maltose- two glucose units sucrose- glucose and fructose lactose- galactose and glucose

mouth

mechanical action of the mouth crushes and tears fiber in food and mixes it with saliva to moisten it for swallowing

Small intestine

most carbohydrate digestion occurs here pancreatic amylase nutrient absorption

large intestine

most fiber passes intact through the digestive tract to the large intestine. Fiber holds water; regulates bowel activity

galactose

only in a few foods

health effects of sugar

pleasure in moderate amounts obesity and chronic disease nutrient deficiencies -energy with few other nutrients -discretionary kcalories honey- more energy per spoonful

Health effects of starches and fibers

prevents heart disease risk

Mouth and salivary glands

salivary glands secrete saliva into the mouth to moisten the food. The salivary enzyme amylase begins giestion starch-> amylase ->small polysaccharides maltose

Carb monosaccharides

simple carbohydrates glucose, fructose, galactose

stomach

stomach acid inactivates salivary enzymes, halting starch digestion fiber is not digested, and it delays gastric emptying

starches

storage form of energy in plants glucose molecules linked together in branched or unbranched chains

dietary fibers

structural parts of plants differs from starches kind of like dump trucks- they pick up all the junk and allow body to get rid of junk u don't want

sources of carbs

sweet potatoes, pasta, bread, fruit

fructose

sweetest of the sugars

small intestine and pancreas

the pancreas produces an amylase that is released through the pancreatic duct into the small intestine

prevalence of lactose intolerance

trait has a genetic component

Carb digestion

ultimate goal- glucose for absorption and use