Nutrition Chapter 4

What is the process for digesting carbohydrates?

-Digestion starts in the mouth when salivary amylase starts breaking it down -once swallowed, it reaches the stomach and the stomach does not break it down as much until it reaches the small intestine and that is where it is fully digested -the pancreas also releases an enzyme to break down the starches

What are some of the signs and symptoms of Type 1 and Type 2 diabetes?

-Excessive urination and thirst -Glucose in the urine -Weight loss with nausea, easy tiring -weakness, or irritability -Cravings for food, especially for sweets - Frequent infections of the skin, gums, vagina, or urinary tract -Vision disturbances; blurred vision - Pain in the legs, feet, or fingers -Slow healing of cuts and bruises -Itching -Drowsiness -Abnormally high glucose in the blood

insulin

a hormone secreted by the pancreas in response to a high blood glucose concentration. It assists cells in drawing glucose from the blood

glucagon

a hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips

What are the differences between sugars and complex carbs and what do they have in common?

differences: sugars are single or pairs of sugar units linked together while complex carbs are long chains of sugar units. similarities: they both involve sugars, both create some type of complex or simple carbs.

what is the most important monosaccharide in the body?

glucose

what are the three monosaccharides?

glucose, fructose, galactose

complex carbohydrates

long chains of sugar units arranged to form starch or fiber; also called polysaccharides

Monosaccharides

single sugar units

ketosis

an undesirably high concentration of ketone bodies in the blood and urine like acetone

polysaccharides

another term for complex carbohydrates; compounds composed of long strands of glucose units linked together.

beta cells

cells that make insulin, a hormone that controls the level of glucose (a type of sugar) in the blood.

Carbohydrates

compounds composed of single or multiple sugars. The name means "carbon and water" and a chemical shorthand is CHO, signifying carbon (C), hydrogen (H) and oxygen (O)

soluble fibers

food components that readily dissolve in water, become viscous, and often impart gummy or gel-like characteristics to foods. An example is pectin from fruit, which is used to thicken jellies

what are the three disaccharides?

lactose, maltose, sucrose

How do soluble and insoluble fiber differ?

soluble fibers are food components that readily dissolve in water, become viscous, and often impart gummy or gel-like characteristics to foods and insoluble fibers are the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water

what are the benefits of soluble and insoluble fibers?

soluble fibers: reduce cholesterol and keeps blood sugar stable insoluble fibers: increases bulk and prevents constipation

What are the recommendations for carb (AMDR)? Added sugar (grams and % of calories)?

Carb: 45-65%, 130 grams per day Added sugar: 10%, 26-38 grams per day

sucrose

a disaccharide composed of glucose and fructose; sometimes known as table, beet or cane sugar and often as simply sugar

lactose

a disaccharide composed of glucose and galactose; sometimes known as milk sugar

maltose

a disaccharide composed of two glucose units; sometimes known as malt sugar

glycogen

a highly branched polysaccharide that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose. it is not a significant food source of carbohydrate and is not counted as one of the complex carbohydrates in foods

galactose

a monosaccharide; part of the disaccharide lactose (milk sugar)

fructose

a monosaccharide; sometimes known as fruit sugar

starch

a plant polysaccharide composed of glucose. After cooking, it is highly digestible by human beings; raw it often resists digestion

gylcemic index

a ranking of foods according to their potential for raising blood glucose relative to a standard food such as glucose

glucose

a single sugar used in both plant and animal tissues for energy; sometimes known as blood sugar or dextrose

Human digestive enzymes cannot break the chemical bonds of what?

fiber

whole grains

grains or foods made from them that contain all the essential parts and naturally occurring nutrients of the entire grain seed

fiber

the indigestible parts of plant foods, largely nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by resident bacteria of the colon. Fibers include cellulose, hemicelluloses, pectins, gums, mucilages, and a few non-polysaccharides such as lignin

insoluble fibers

the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water

What are the 2 types of fiber? What are food sources?

the two types of fiber are soluble and insoluble fibers. It is found in all plant foods

type 2 diabetes

the type of diabetes in which the pancreas makes plenty of insulin but the body's cells resist insulin's action; often diagnosed in adulthood

type 1 diabetes

the type of diabetes in which the pancreas produces no or very little insulin; often diagnosed in childhood; although some cases arise in adulthood

What happens to carbohydrate once it is absorbed? What are the fates of glucose? Why do individuals have lactose intolerance/what causes the symptoms?

-The absorbed carbohydrates (glucose, galactose, and fructose) travel in the bloodstream to the liver, which can convert fructose and galactose to glucose. The circulatory system transports the glucose and other products to the cells. Liver and muscle cells store circulating glucose as glycogen; all cells split glucose for energy. -The undigested lactose remaining in the intestine demands dilution with fluid from surrounding tissue and the bloodstream. Intestinal bacteria use the undigested lactose for their own energy, a process that produces gas and intestinal irritants.

What is ketosis? Why does it occur when carb intake is low?

-an undesirably high concentration of ketone bodies in the blood and urine like acetone -It occurs when carb intake is low because it is an alternative energy source during starvation or when you aren't getting enough carbs

Why is Type 2 diabetes considered a chronic disease? Can type 2 diabetes be reversed?

-body tissues lose their sensitivity to insulin. The insulin-resistant muscle and adipose tissues no longer respond to insulin by increasing their uptake of glucose from the blood. As blood glucose climbs higher, the pancreas compensates by producing larger and larger amounts of insulin. Blood insulin may rise abnormally high—but to no avail. Eventually, the overtaxed cells of the pancreas begin to fail and reduce their insulin output, while blood glucose spins further out of control -No type 2 diabetes cannot be reversed

How does prediabetes differ from Type 2 diabetes? Can Pre Diabetes be reversed?

-pre diabetes: blood glucose levels are elevated but not enough to be classified as diabetes -Yes pre diabetes can be reversed

What are the differences between whole grain, refined grains and enriched grains? What is the goal for whole grain intake? What qualifies as a whole grain? How is it identified on the food label?

-whole grain: grains or foods made from them that contain all the essential parts and naturally occurring nutrients of the entire grain seed (except the inedible husk) -refined grain: is the term used to refer to grains that are not whole, because they are missing one or more of their three key parts (bran, germ, or endosperm) -enriched grain: adds back fewer than a half dozen of the many missing nutrients, and does so in proportions different than they originally existed.

ketone bodies

acidic, water-soluble compounds that arise during the breakdown of fat when carbohydrate is not available

What are the monosaccharides? Disaccharides? Polysaccharides? What are the food sources?

monosaccharides: single sugar unit (glucose, fructose, galactose) disaccharides: pair of single sugars linked together (sucrose, lactose, maltose) polysaccharides: compounds composed of long strands of glucose units linked together (starch, glycogen, fibers)

Explain the regulation of blood glucose, how much blood glucose does a healthy individual maintain in their blood?

-In order to maintain this range there are two main hormones that control blood glucose levels: insulin and glucagon. Insulin is released when there are high amounts of glucose in the blood stream. Glucagon is released when there are low levels of glucose in the blood stream -100 mg/DL

How many carbs does your brain use daily?

120 grams

Disaccharides

pairs of single sugars linked together

sugars

simple carbohydrates; that is, molecules of either single sugar units or pairs of those sugar units bonded together. By common usage, sugar most often refers to sucrose

added sugars

sugars and syrups that are added to food for any purpose, such as to add sweetness or bulk or to aid in browning (baked goods). Also called carbohydrate sweeteners, they include concentrated fruit juice, glucose, fructose, high fructose corn syrup, sucrose and other sweet carbohydrates

simple carbohydrates

sugars, including both single sugar units and linked pairs of sugar units. The basic sugar unit is a molecule containing six carbon atoms, together with oxygen and hydrogen atoms.

protein-sparing action

the action of carbohydrates (and fat) in providing energy that allows protein to be used for purposes it alone can serve