Term
| Carbs should constitute what percentage of our daily energy intake? |
|
Definition
|
|
Term
| Carbs are a primary fuel source for what (be specific)? |
|
Definition
| cells of the central nervous system and red blood cells, also muscle cells which rely on carbs to fuel intense physical activity |
|
|
Term
| Carbs are a readily available fuel in the form of what? |
|
Definition
| Glucose (a sugar) and glycogen (a starch) |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Glycogen can be broken down into the form of what? |
|
Definition
|
|
Term
| Why is regular intake of carbs important? |
|
Definition
| Because glycogen stores in the liver and muscles are exhausted in about 18 hours if no carbs are consumed. |
|
|
Term
| What happens when glycogen stores are exhausted? |
|
Definition
| The body is forced to produce glucose from protein. |
|
|
Term
| What is the definition of monosaccharides? |
|
Definition
| Class of single sugars that are not broken down further during digestion. |
|
|
Term
| What is the definition of disaccharides? |
|
Definition
| Class of sugars formed by the chemical bonding (condensation reaction) of 2 monosaccharides |
|
|
Term
| What is the definition of polysaccharides? |
|
Definition
| Class of complex carbohydrates containing many glucose units, from 10 to 1000 or more. |
|
|
Term
| What is the definition of glucose? |
|
Definition
| Most abundant monosaccharide, also called dextrose. |
|
|
Term
| What is the definition of fructose? |
|
Definition
| Monosaccharide found in fruits and honey, also called levulose |
|
|
Term
| What is the definition of galactose? |
|
Definition
| Monosaccharide found in most abundantly as a part of lactose |
|
|
Term
| What are most forms of carbs composed of? |
|
Definition
| Carbon, hydrogen, and oxygen. |
|
|
Term
| What is the main source of carbohydrates? |
|
Definition
|
|
Term
| Explain what happens in photosynthesis: |
|
Definition
| plants produce glucose by using carbon and oxygen from carbon dioxide in the air, hydrogen from water, and energy from the sun. Plants either store the glucose or transform it into starch, fibre, fat or protein. |
|
|
Term
| Fructose accounts for what percentage of total energy intake? |
|
Definition
|
|
Term
|
Definition
| Fruit, vegetables and honey. |
|
|
Term
| What are sugar alcohol derived from and what are 3 examples of sugar alcohols? |
|
Definition
| Monosaccharides; sorbital, manitol, xylitol. |
|
|
Term
| What is the definition of raffinose? |
|
Definition
| Indigestible oligosaccharide made of 3 monosccharides |
|
|
Term
|
Definition
| Indigestible oligosaccharide made of 4 monosaccharides |
|
|
Term
|
Definition
| Complex carbohydrate made of multiple units of glucose attached together in a form that the body can digest. |
|
|
Term
|
Definition
| Complex carbohydrate in foods of plant origin that is made of multiple units of glucose attached together in a form that cannot be broken down by digestive processes in the stomach or small intestine. |
|
|
Term
|
Definition
| Branched-chain polysaccharide in the liver and muscles; the primary storage form of glucose (and carbs) in animals |
|
|
Term
Describe the bonding of the following:
Maltose
Lactose
Sucrose |
|
Definition
Maltose: Glucose and Glucose-alpha bond
Lactose: Galactose and Glucose-beta bond
Sucrose: Glucose and Fructose-alpha bond |
|
|
Term
| What are the two complex carbohydrates called? |
|
Definition
| Oligosaccharides and polysaccharides |
|
|
Term
| What are some examples of products that contain Raffinose and Stachyose? |
|
Definition
| onions, cabbage, broccoli, whole wheat and legumes such as kidney beans and soybeans |
|
|
Term
| Are oligosaccharides digestible or indigestible? |
|
Definition
|
|
Term
| What is a by-product of oligosaccharides? |
|
Definition
|
|
Term
| Are polysaccharides digestible or indigestible? |
|
Definition
| Depends on whether there is an alpha or a beta bond. |
|
|
Term
| What enzyme does beano contain? And what is its purpose?: |
|
Definition
| Contains an enzyme called alpha-galactosidase that breaks aparts bonds in oligosaccharides so that gas is not produced. |
|
|
Term
|
Definition
| polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. |
|
|
Term
| Pure starch is insoluble in what: |
|
Definition
|
|
Term
| What two molecules does starch consist of? |
|
Definition
| Linear and helical amylose and the branched amylopectin. |
|
|
Term
| Compare amounts of amylose and amylopectin in starch: |
|
Definition
| Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin. 1-4 ratio |
|
|
Term
| What do humans break down starch into? |
|
Definition
|
|
Term
| What are 3 good sources of starch? |
|
Definition
| Grains, legumes, and tubers |
|
|
Term
| What is starch in plants that is not digestible called and what is it beneficial to? |
|
Definition
| resistant starch; may be beneficial to the colon |
|
|
Term
| What do plants store carbs as? |
|
Definition
|
|
Term
| What do animals store carbohydrate as? |
|
Definition
|
|
Term
| Where is glycogen stores? |
|
Definition
| stored in the liver and muscles; acts as a quick source of energy |
|
|
Term
| Glycogen is not found in food and therefore not a source of what? |
|
Definition
|
|
Term
|
Definition
| the non-digestible part of plants |
|
|
Term
| What are some examples of dietary fibre? |
|
Definition
| Grains, rice, seeds, legumes, fruits |
|
|
Term
| What is Functional fibre? |
|
Definition
| nondigestible carbohydrate extracted from plants and added to food |
|
|
Term
| What are some examples of functional fibre? |
|
Definition
| Cellulose, guar gum, pectin, psyllium |
|
|
Term
|
Definition
| = dietary + functional fibre |
|
|
Term
| What do amylose and amylopectin contain? |
|
Definition
| Many glucose molecules linked by alpha bonds. |
|
|
Term
| Cooking increases what of these starches? |
|
Definition
| Digestibility; making them more soluble in water and more available for attack by digestive enzymes |
|
|
Term
|
Definition
| Only at the ends of glucose chains |
|
|
Term
| What happens to things when not digested in the small intestine? |
|
Definition
| They go into the large intestine and get used by the bacteria |
|
|
Term
| What are two pentoses (5 carbons?) – |
|
Definition
|
|
Term
| Explain sugar and added sugar on a physiological manner: |
|
Definition
| added sugar is the same as natural sugars, the only difference is that natural sugar comes with fibre which blocks some absorption |
|
|
Term
| Explain a disaccharide bond: |
|
Definition
| alpha or beta bonds connect 2 monosaccharides by condensation reaction. |
|
|
Term
| How many sugar units go oligosaccharides contain? |
|
Definition
|
|
Term
| How many sugar units do polysaccharides contain? |
|
Definition
|
|
Term
| Resistant starches have a lower what? |
|
Definition
|
|
Term
| What does soluble fibre form in water? |
|
Definition
|
|
Term
| What are some advantages of soluble fibre? |
|
Definition
| Lower cholesterol and control blood glucose, contains some hemicellulose (oat bran) and delays gastric emptying |
|
|
Term
| How many kcal/g does soluble fibre provide? |
|
Definition
|
|
Term
| Describe the fibres in an apple: |
|
Definition
| cellulose is the insoluble fibre of the outer skin and pectin is a soluble fibre in the inner cells. |
|
|
Term
|
Definition
| A quantitive measure of the physiological effect of carbohydrates on blood glucose |
|
|
Term
|
Definition
| Helps to remove blood glucose into peripheral muscles. Chronic blood glucose is toxic. Blood glucose begins to ruin blood vessels. |
|
|
Term
| Where does the insulin go? |
|
Definition
| From the pancreas, 70% goes to the skeletal muscles the rest to brain and fat tissues. |
|
|
Term
| Describe the time clock of insulin with regards to the brain and the muscles: |
|
Definition
| brain thoughout the day, muscles right after you eat |
|
|
Term
|
Definition
| secreted in small intestine, signals pancreas to secrete insulin, glucose signals GLP1 |
|
|
Term
| What do the branches in amylopectin allow it to do? |
|
Definition
| Retain water to form a very stable starch gel and also it remains stable over a wide temperature range. |
|
|
Term
| The more numerous the branches in a starch, the more ___________? |
|
Definition
| Sites (ends) available for enzyme action. |
|
|
Term
| What does this explain (the fact that enxymes attack the ends)? |
|
Definition
| Why the alpha bonds in amylopectin are digested more rapidly than those in amylose, This causes blood glucose levels to increase more quickly after digesting amylopectin than amylose. |
|
|
Term
| What is produced when amlose rich molecules are bonded together? |
|
Definition
|
|
Term
| How much glycogen is stored in the liver and what can it do? |
|
Definition
| 400 kcal, be converted into blood glucose to supply the body with energy |
|
|
Term
| How much glycogen is stored in the muscles and what does it do? |
|
Definition
| 1400 kcal, supplies muscles with glucose especially during high intensity exercise |
|
|
Term
| Nutrition facts label includes and excludes which fibres? |
|
Definition
| Includes dietary, excludes functional fibre |
|
|
Term
| What are fibres composed of? |
|
Definition
| Cellulose, hemicelluloses, pectins, gums, and mucilages. |
|
|
Term
| What is the only non-carbohydrate component of dietary fibre? |
|
Definition
|
|
Term
| What are fibres bonded by? |
|
Definition
|
|
Term
| What happens to the undigested fibres? |
|
Definition
| Pass through the small intestine into the large intestine where bacteria metabolize some and form short chain fatty acids and gas. These short chain fatty acids provide fuel for cells in the large intestine and enhance intestinal health. |
|
|
Term
| What are 3 most readily digested enzymes? P |
|
Definition
| ectins, gums, and mucilages |
|
|
Term
| What are the 3 more resistant fibres? |
|
Definition
| Cellulose, hemicellulose, and lignins |
|
|
Term
| What are some benefits of insoluble fibres? |
|
Definition
| Decrease intestinal transit time, thus reducing risk of constipation, diverticular disease, and colon cancer. |
|
|
Term
| What is the definition of insoluble fibres: |
|
Definition
| fibres that are not easily dissolved in water or metabolized by bacteria in the large inteastin; includes cellulose, some hemiccelluloses, and lignins. |
|
|
Term
| What is the definition of solube fibre? |
|
Definition
| Fibred that dissolve in water and can be metabolized (fermented) by bacteria in the large intestine; includes pectin, gums, and mucilages, also called viscous fibres. |
|
|
Term
| Insoluble fibre contains what layer? |
|
Definition
| Bran layers form the outer covering of all seeds, thus whole-grains are good sources of fiber |
|
|
Term
| What is the difference between nutritive sweeteners and alternative sweeteners? |
|
Definition
| Nutritive sweeteners can be metabolized to yield energy and artificial sweeteners provide no food energy |
|
|
Term
| Give some examples of nutritive sweeteners: |
|
Definition
| monosaccharides like glucose fructose and galactose, and disaccharides such as sucrose, lactose and maltose |
|
|
Term
| Where is sucrose obtained from? |
|
Definition
| Sugar cane and sugar beet plants |
|
|
Term
| Where does most of the sugar we consume come from? |
|
Definition
| Whats added during manufacturing |
|
|
Term
| How is high fructose corn syrup made and why is it often used? |
|
Definition
| Treating cornstarch with acid and enzymes to break most of the starch down into glucose, then glucose is converted by enzymes into fructose. About 55 percent fructose. Cheeper alternative. |
|
|
Term
| What are sugar alcohols considered as? |
|
Definition
| Nutritive sweeteners, provide 1.3-3 kcal/g |
|
|
Term
| Why are alternative sweetners used? |
|
Definition
| For people with diabetes or trying to manage weight, non-caloric or very low caloric. Do not promote dental caries |
|
|
Term
| Who determines the safety of alternative sweeteners? |
|
Definition
| FDA; using ADI guidelines |
|
|
Term
| What is the definition of acceptable daily intake? |
|
Definition
| Estimate of the amount of a sweetener that an individual can safely consume daily over a lifetime, ADI;s are given as mg/kg of body weight per day |
|
|
Term
| What is the RDA of digestible carbs for adults to supply adequate glucose for brain and CNS? |
|
Definition
|
|
Term
| What percent of total energy intake should carbs make up for? |
|
Definition
|
|
Term
| It is agreed upon that most carbs in our diet should come from what? |
|
Definition
Fibre rich fruit, vegetables, and whole grains
. |
|
|
Term
| Worldwide, carbs actually account for what percent of energy consumed? |
|
Definition
|
|
Term
| The WHO suggests added sugars shouldn’t account for more then what percent of total energy intake? |
|
Definition
|
|
Term
| What is the upper limit percent of added sugars? |
|
Definition
|
|
Term
| Based on a 2000 cal diet, how many tsp/grams a day make up 10%? |
|
Definition
|
|
Term
| What are the AI’s of fibre? |
|
Definition
| 25 g women, 38 for men, after age 50; falls to 21 g/day and 30g/day respectively |
|
|
Term
| Throughout life, both males and females eat what percent less fibre than recommended? |
|
Definition
|
|
Term
| What is the definition of gluconeogenesis? |
|
Definition
| Synthesis of new glucose by metabolic pathways in the cell. Amino acids derived from protein usually provide the carbons for this glucose |
|
|
Term
| What is the definition of insulin? |
|
Definition
| Hormone produced by beta cells of the pancreas. Among other processes, insulin increases the movement of glucose from the bloodstream into body cells, increases the synthesis of glycogen in the liver, and decreases the breakdown of fat (lipolysis) |
|
|
Term
| Most digestible carbs are broken down into glucose. As glucose, what do they do? |
|
Definition
| Provide primary source of energy, spare protein from use as an energy, and prevent ketosis |
|
|
Term
| How many kcal/g does glucose provide? |
|
Definition
|
|
Term
| What happens if you do not consume enough carbs to yield glucose? |
|
Definition
| Body is forced to break down amino acids in your muscle tissue and other organs to make glucose. This process is called gluconeogenesis. |
|
|
Term
| What is the minimal intake of carbs that is necessary for the complete breakdown of fats to CO2 and H2O? |
|
Definition
|
|
Term
| What happens when carbs fall below the minimum number? |
|
Definition
| The releasing of insulin decreases which results in the release of a large amount of fatty acids from adipose tissue to provide energy for body cells. These FA travel in the bloodstream to the liver. The incomplete breakdown of these FA in the liver results in the formation of acidic ketone bodies. |
|
|
Term
| What is the adaptive mechanism that happens with ketone? |
|
Definition
| Brain and CNS cells adapt to use ketones for energy when carb intake is inadequate |
|
|
Term
| What would happen if the body couldn’t use ketone bodies? |
|
Definition
| The body would have to continute to use protein to make glucose which would result in the breakdown of muscles, heart, and other organs. |
|
|
Term
| When does diabetic ketosis develop? |
|
Definition
| Insulin production is inadequate or the cells resist insulin action thereby preventing glucose from entering body cells. Cells then rely on ketone bodies which then results in a more acidic blood PH. |
|
|
Term
| What can ketosis lead to over time? |
|
Definition
| Dehydration, loss of lean body mass, electrolyte imbalances, coma, death |
|
|
Term
|
Definition
| Constipation and diverticular disease |
|
|
Term
|
Definition
| The management of weight, blood glucose levels, and blood cholesterol levels. |
|
|
Term
| Compare adequate fibre and too little fibre in a diet: |
|
Definition
•adequate- easier bowel movements, large soft stool, stimulates intestinal muscles which aid elimination, less force needed
too little-small hard stool, constipation, excessive force, can cause hemorhoids or diverticular disease |
|
|
Term
| The bulky nature of fibre does what? |
|
Definition
| Fills ppl up fast without yielding much energy, absorbs water and expands in GI tract which contributes to satiety |
|
|
Term
| How does fibre enhance blood glucose control? |
|
Definition
| Soluble fibres slow glucose absorption from the small intestine and decrease insulin release from the pancreas |
|
|
Term
| How does fibre reduce risk of CD and gallstones? |
|
Definition
| Inhibits the absorption of cholesterol and the reabsorption of bile acids from the small intestine. And reduces cholesterol synthesis in the liver. |
|
|
Term
| What happens in the Mouth? |
|
Definition
| Salivary amylase begins digestion |
|
|
Term
| What happens when food reaches the stomach? |
|
Definition
| The salivary enzyme is inactivated by the acidity so that the digestion of carbs stops until the small intestine |
|
|
Term
| What happens in the Small intestine? |
|
Definition
| Polysaccharides are further broken down by pancreatic amylase. Disaccharides are digested into their monosaccharide units by specialized enzymes |
|
|
Term
| Maltase breaks down what to form what? |
|
Definition
|
|
Term
| Sucrose breaks down what to form what- |
|
Definition
| sucrose, glucose + fructose |
|
|
Term
| Lactase breaks down what to form what?- |
|
Definition
| lactose, glucose and galactose |
|
|
Term
| What happens to indigestible carbs? |
|
Definition
| Get sent to lg intestine to be used by bacteria and excreted as waste |
|
|
Term
| What happens in the mouth? |
|
Definition
•Chewing
•Salivary amylase
Enzyme that begins carbohydrate digestion in the mouth
Breaks carbohydrates down to maltose |
|
|
Term
| What happens in the stomach? |
|
Definition
Stomach acid which Inactivates salivary amylase
There is no digestion of carbohydrates in the stomach |
|
|
Term
| What happens in the pancreas? |
|
Definition
| Pancreatic amylase is the Enzyme produced in the pancreas and secreted into the small intestine; Digests remaining starch to maltose |
|
|
Term
| What happens in the small intestine? |
|
Definition
| Disaccharides are broken down to monosaccharides by enzymes located on the brush border of the cells lining the small intestine.Monosaccharides are absorbed into the cells lining the small intestine and then enter the bloodstream. |
|
|
Term
| What happens in the large intestine? |
|
Definition
| Dietary fibre and other undigested carbohydrates enter the colon where they are broken down by bacteria. |
|
|
Term
| What happens in the liver? |
|
Definition
o All monosaccharides are converted to glucose by the liver.
o Excess glucose is converted to glycogen and stored in the liver.
o Liver releases glucose during periods of fasting to maintain blood glucose. |
|
|
Term
| Monosaccharides (glucose and galactose) are absorbed by what process? |
|
Definition
|
|
Term
| What does active absorption include? |
|
Definition
| A specific carrier and energy input |
|
|
Term
| Following digestion, what happens to glucose and galactose? |
|
Definition
| Pumped into the absorptive cells along with sodium. ATP is used to pump sodium back out. |
|
|
Term
| By what processes is fructose taken in by absorptive cells and what is needed to make this happen? |
|
Definition
| Facilitated diffusion; carrier but no energy; slower process than active. |
|
|
Term
| What happens when glucose galactose and fructose enter the intestinal cells? |
|
Definition
| G&g remain in the same form and fructose is converted into glucose |
|
|
Term
| What happens to glucose galactose and fructose Within the liver? |
|
Definition
| All 3 converted to glucose |
|
|
Term
| Liver stores additional glucose in what form? |
|
Definition
|
|
Term
| What happens when the liver and muscle carbohydrate stores are full? |
|
Definition
| Converts excess glucose to fat for storage in adipose tissue |
|
|
Term
| What is lactose intolerance caused by and what are the symptoms? |
|
Definition
| Insufficient lactase production causes an inability to digest lactose found in dairy products. Symptoms include intestinal gas, bloating, nausea, cramping, diarrhea. |
|
|
Term
| What are 3 sources of calcium people who are lactose intolerant may need? |
|
Definition
Some lactose intolerant people can digest small amounts of dairy products, especially aged cheese and yogurts.Lactose intolerant people may need to find appropriate sources of calcium:
o Low lactose milk
o Plant-based milk (e.g. soy)
o Calcium-fortified orange juice |
|
|
Term
| What are the 2 types of lactose intolerances and what is the difference? |
|
Definition
o Primary; Decreased lactase production
o Secondary; Associated with disease that damage the lactase producing cells |
|
|
Term
| In what percent of the worlds population can lactose intolerance happen to? |
|
Definition
|
|
Term
| What two conditions is abnormal glucose regulation related to? |
|
Definition
o Hypoglycemia
o Hyperglycemia |
|
|
Term
| What is the definition of hypoglycaemia? |
|
Definition
| Low blood glucose; below 50mg/dl of blood |
|
|
Term
| What is the definition of hyperglycemia? |
|
Definition
| High blood glucose; above 126 mg/dl of blood on a fasting basis |
|
|
Term
| What is the more common of the two conditions (hyper and hypo glycemia)and what is it most commonly associated with? |
|
Definition
| Hyperglycemia; diabetes and metabolic syndrome |
|
|
Term
| What does blood glucose normally vary between? |
|
Definition
|
|
Term
| What is classified as diabetes? |
|
Definition
|
|
Term
| What are the symptoms of diabetes? |
|
Definition
| Hunger, thirst, frequent urination, and weight loss |
|
|
Term
| What is classified as hypoglycaemia? |
|
Definition
| When blood glucose falls below 50mg/dl |
|
|
Term
| What are the symptoms of hypoglycaemia? |
|
Definition
| Hunger, shakiness, irritability, weakness, and headache as energy availability decreases |
|
|
Term
| What is the first organ to screen sugars from the small intestine? |
|
Definition
|
|
Term
| What things does insulin promote? |
|
Definition
| Increased glucose uptake by muscle, nerve, adipose, and other cells. Also promotes storage of excess glucose as glycogen |
|
|
Term
| What is secreted in response to a decrease in blood glucose and what does it prompt? |
|
Definition
| Glucagon, a pancreatic hormone. Breakdown of glycogen in the liver and promotes gluconeogenesis. |
|
|
Term
| What two hormones also trigger the breakdown of glycogen in the liver (fight or flight)? |
|
Definition
| Adrenaline and norepinephrine. |
|
|
Term
| What other two hormones help with the regulation of glucose by decreasing glucose use by muscles? |
|
Definition
| Cortisol and growth hormone |
|
|
Term
| Explain the 10 step cycle of glucose regulation: |
|
Definition
o Elevated BG
o Pancreas releases insulin
o Glucose transported into cells + conversion of glucose into glycogen
o Normalization of BG
o Low blood glucose
o Pancreas releases glucagon
o Breakdown of glycogen to glucose + increased gluconeogenesis
o Normalization of BG |
|
|
Term
|
Definition
| Oldest alternative sweetener, cannot be used in cooking |
|
|
Term
| A fact about Aspartame (NutraSweet and Equal)? |
|
Definition
| Cannot be used in cooking, contains phenyalanine |
|
|
Term
|
Definition
| Similar to aspartame but not digested |
|
|
Term
|
Definition
| (200 X sweeter than sucrose) Can be used in cooking |
|
|
Term
|
Definition
| Made from sucrose-can be used in cooking |
|
|
Term
|
Definition
| Isomer of fructose, pre-biotic |
|
|
Term
|
Definition
| Herbal supplement-not approved by FDA |
|
|
Term
| What is considered a Very High Fiber Diet? |
|
Definition
|
|
Term
| What does High fiber + low fluid result in? |
|
Definition
| constipation, hemorrhoids, blockage |
|
|
Term
| High fibre diets decrease what? |
|
Definition
| Decrease absorption of certain minerals |
|
|
Term
| What do and don’t High Sugar Diets increase the risks of? |
|
Definition
o Increase risk of weight gain and obesity (not true)
o Increase risk of dental caries |
|
|
Term
| What is Dental caries and what causes them? |
|
Definition
| is a chronic disease that has many causes. Sugar is involved in tooth decay; oral bacteria, saliva, tooth enamel, food substrate, and host susceptibility. All fermentable carbohydrates are potentially cariogenic. Other dietary factors such as the retention of food in the mouth affect cariogenic potential. |
|
|
Term
| What things can prevent tooth decay? |
|
Definition
| Good oral hygiene, good genes, fluoridation of water, and restricting snacks between meals can prevent tooth decay, no matter how high the sugar consumption |
|
|
Term
| Diabetes affects what percent of north americans? |
|
Definition
|
|
Term
| What is the definition of fasting blood glucose? |
|
Definition
| Measurement of glucose levels in the blood taken after 8-12hours or overnight period without any food or caloric beverages. |
|
|
Term
| What is the definition of type 1 diabetes? |
|
Definition
| Autoimmue disease causing failure of the pancreas to produce insulin and an inability to control blood glucose levels |
|
|
Term
| What is the definition of type 2 diabetes? |
|
Definition
| Progressive disease characterized by insulin resistance or loss in responsiveness of body cells to insulin, resulting in hyperglycemia |
|
|
Term
| Describe type 1 diabetes: |
|
Definition
o Insulin producing cells in pancreas are destroyed
o Insulin shots required
o Diet must be coordinated with insulin
o Exchange system, carbohydrate counting
o Increased risk for cardiovascular disease, blindness and kidney disease |
|
|
Term
| Describe type 2 diabetes: |
|
Definition
oCaused by insulin resistance
oMost common type of diabetes
oTreatment:
Diet
Exercise
Medications |
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Term
| What percentage of people who have diabetes have which type? |
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Definition
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Term
| When does type 1 diabetes usually begin? |
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Definition
| Late childhood; between 8 – 12 years of age |
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Term
| Explain what diet you would give to someone with type one diabetes: |
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Definition
| 3 reg meals and 1 or more snacks/day; regulated ratio carb:protein:fat; ample fibre; energy expenditure balanced; low in saturated fat and cholesterol. |
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Term
| Carb counting is one point per: |
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Definition
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Term
| What is metabolic syndrome? |
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Definition
| Group of factors that increase risk for Type 2 diabetes and cardiovascular disease |
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Term
| What are the 2 types of hypoglycaemia and what are they? |
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Definition
Reactive Hypoglycemia: Exaggerated insulin response after eating
Fasting Hypoglycemia: Low blood sugar after fasting |
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Term
| What are the symptoms of reactive hypoglycaemia? |
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Definition
| Irritability headache nervousness sweating and confusion |
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Term
| What is another term for reactive hypoglycaemia? |
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Definition
| Postprandial hypoglycaemia |
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Term
| What is the definition of glycemic index? |
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Definition
| Blood glucose response of a given food, compares with a standard (typically glucose or white bread) |
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Term
| What influences a foods GI? |
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Definition
| Starch structure, fibre content, processing, physical structure, temperature, protein, fat. |
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Term
| What is the definition of glycemic load? |
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Definition
| Amount of carbohydrate in a food multiplied by the glycemic index of that food. The result is then divided by 1000. |
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Term
| GI is based on a serving of what? |
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Definition
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Term
| Give the values GI. (reference and levels): |
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Definition
• reference=100
• Low=below 55
• Intermediate=between 55-69
• High=more than 70 |
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Term
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Definition
• Low- below 10
• Intermediate- between 11-19
• High- more than 20 |
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Term
| Explain Insulin and its effects: |
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Definition
• Produced by beta cells of the pancreas
• Helps cells take in glucose from the blood
• Stimulates the liver to take up glucose and convert it to glycogen
• Overall effect of lowing blood glucose |
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Term
| Explain the evolution of Metabolic syndrome: |
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Definition
•1923: Kylin describes clustering of hypertension, gout, and hyperglycemia
•1988: Reaven describes “Syndrome X” – hypertension, hyperglycemia, glucose intolerance, elevated triglycerides, and low HDL cholesterol
•1998: World Health Organization defines “metabolic syndrome” as clustering of hypertension, low HDL, hypertriglyceridemia, insulin resistance, glucose intolerance or type 2 diabetes, high waist-to-hip ratio, and microalbuminuria |
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Term
| What are the characteristics of metabolic syndrome? |
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Definition
•Abdominal obesity
•Glucose intolerance/ Insulin resistance
•Hypertension
•Atherogenic dyslipidemia
•Proinflammatory/
•Prothrombotic state |
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Term
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Definition
•Produced by alpha cells of the pancreas
•Stimulates the breakdown of glycogen to glucose
•More glucose is available to cells of the body
•Stimulates gluconeogenesis – the production of glucose from amino acids
•Overall effect of raising blood glucose |
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Term
| What 3 things does blood glucose response of carbs depend on? |
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Definition
• Nature of monosaccharide
• Amount consumed (or absorbed)
• Rate of absorption |
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Term
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Definition
Are better for people with diabetes
Are generally higher in fiber
May reduce the risk of heart disease and colon cancer |
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Term
| Red blood cells rely only on what? |
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Definition
| glucose for their energy supply |
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Term
| GI and GL, which is quantitive and which is qualitive? |
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Definition
| GI=qual (independent of amount of CHO) and GL=quant (1 unit = glycaemic impact of 1g glucose) |
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