Chapter 5 Nutrition Notes PDF

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Chapter 5 Notes...

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General formula for Carbohydrates 1. (CH2O)n, where n represents the number of times the ratio is repeated 2. Composed of carbon, hydrogen and oxygen (CH2O)n - where N = number of repeating unit

List common monosaccharides 1. Simple carbohydrates 2. The common monosaccharides glucose, fructose, and galactose 3. Sugar alcohols are derived from monosaccharides List common disaccharides 1. Simple carbohydrates 2. Disaccharides are sucrose, lactose, and maltose List complex carbohydrates 1. Complex carbohydrates are oligosaccharides raffinose, stachyose

List common polysaccharides 1. Polysaccharides are starches, glycogen, and fiber

Glucose 1. "Blood sugar " 2. Main source of energy for CNS and RBC 3. Almost always attached to another monosaccharide

Fructose 1. 2. 3. 4.

Fruit sugar Food sources: fruit, honey, and high fructose corn syrup Metabolized to glucose in the ______ Glucose converted into glycogen, lactic acid, or fat

Galactose

1. Usually bound with glucose (lactose) 2. Converted to glucose in the liver by three digestive enzymes 3. Rarely found naturally unbound

Sugar Alcohols 1. 2. 3. 4.

Derivatives of monosaccharides Xylitol, mannitol and sorbitol Pentoses (5 carbon) Ribose and Deoxyribose

Disaccharides 1. 2. 3. 4.

Two monosaccharides linked by a condensation reaction (dehydration synthesis) H2O is released to put the monos together (CH2O) 12 Alpha and Beta bonds are created between, a carbon from each mono binds to an O. Alpha bond - easy to break with enzymes. These bonds are found in what CHO type? (Answer: Glycosidic bond) 5. Beta bond - very hard to break with enzymes, causes digestive issues.

Maltose 1. Glucose and Glucose - Bound by bond 2. Produced when grain seeds sprout 3. Used in alcohol production Lactose 1. Galactose and Glucose - Bound by dissacharide bond 2. Milk and milk products Sucrose 1. Glucose and Fructose - Bound by glysodic bond 2. Plants such as cane, sugar beets 3. Processed into table sugar Oligosaccharides 1. Contain 3-10 sugar unit

Raffinose and Stachyose 1. Found in Beans and legumes, broccoli and cabbage 2. Indigestible in SI, fermented in LI, producing gases of carbon dioxide, methane, and hydrogen Polysaccharides 1. 2. 3. 4.

Contains many glucose molecules, hundreds or more Alpha or beta bond determine digestibility Alpha are easy to break apart by digestive enzymes Beta difficult or impossible to break apart by digestive enzymes

Starch 1. Storage form of glucose in plants 2. 1,000 or more monosaccharides bound together by alpha glycosidic bonds (digestible by humans) 3. Amylose - straight chained molecule 4. Amylopectin - highly branched molecule(positive effect on blood sugar) 5. More surface for enzymes to try to break down, thus faster digestive time 6. Modified food starch and gel formation 7. Food sources: potatoes, beans, breads, pasta, rice Glycogen 1. 2. 3. 4. 5. 6. 7. 8.

Storage form of glucose in animals and humans Structure similar to amylopectin - many sites for enzyme action Stored in the liver and muscles Monosaccharides bound by beta glycosidic bonds (indigestible by humans) Total Fiber Dietary Fiber - natural occurring in food. Functional Fiber - added to foods and provides health benefits. Indigestible Polysaccharides

Soluble Fiber 1. 2. 3. 4.

Pectin, gum, mucilage and some hemicellulose Dissolve in water, becomes gel like consistency Can be digested by bacteria in large intestine Found in and around plant cells

5. Joined by fatty acid bonds 6. Food sources: fruits, vegetables, rice bran, psyllium seed 7. Functions: delays gastric emptying, slows glucose absorption, decreases blood cholesterol Fiber and Grains 1. 2. 3. 4.

Bran -Outermost portion of seed - Location of fiber and B -vitamins Germ -Base of kernel where the embryo or sprout is. -Vegetable oils and vitamin E are found here. 5. Endosperm 6. -Energy source for sprout. Find protein, vitamin c here. 7. -This is what is milled for white flour.

Insoluble Fiber 1. 2. 3. 4. 5.

Cellulose, hemicellulose and lignin Forms outer bran layers of plant cells Joined by beta bonds, cannot be broken down Functions:increases fecal bulk, decreases intestinal transit time Food sources: whole grains, vegetables

Refined 1. A milling process by which the course, rough parts of the food are removed. From grain you get flour, bran, germ, husk, and endosperm. 2. Nutrients tend to be lost during this process. They include iron, thiamin, riboflavin, niacin and folate. This was started in the 40's, with folate added in '96.

Enriched 1. The addition of nutrients that were lost during processing. 2. Food examples: rice, pastas, and cereals mostly have been refined and enriched. 3. Enrichment doesn't imply that there is an abundant amount of nutrients, but enough so as not to cause a deficit. Whole Grain 1. Where all components except husk are milled or ground, but not refined.

2. Usually contain most of their original nutrients. 3. Brown rice and oatmeal are not refined. 4. The term fortified is the same concept as enriched, with the addition of nutrients not found in the original food. 5. Cereals are the best example of this. 6. Whole grain flour is all parts of the seed 7. White flour is just the endosperm 8. Wheat flour - Depending on the manufacturer, can be white flour with some parts or all of the parts.

Recommended Intake of Carbohydrates (CHO) 1. RDA-130 grams of DIGESTABLE CHO 2. AMDR - 45%-65% of total energy should come from CHO 3. Fiber - Undigestable CHO 4. Adequate Intake is based on 14 g/1000 kcals 5. -3 servings/d of whole grains 6. -25 grams woman under 50 7. -38 grams men under 50 8. Limit added sugars 9. These are sugars added to processing or preparing. 10. Cakes, soda, juices (read the label) candy, etc 11. Recommendations - *****know these values in addition to the RDA and AMDR 12. Dietary Guidelines for Americans limit added sugar intake to no more than 6% of total energy intake 13. World Health Organization - added sugars should not account for more than 10% of energy intake 14. Institute of Medicine's Food and Nutrition Board sets UL for added sugars at 25% of energy intake 15. Provide energy 16. -4 kcal/gm 17. Protein sparing 18. Body does not utilize gluconeogenesis 19. What's this and why is this important? 20. Prevent ketosis 21. Incomplete breakdown of fatty acids results in production of keto-acids or ketone bodies 22. 50-100g of CHO is necessary for fat breakdown. 23. Promoting bowel health 24. Increase fecal bulk, which stimulates LI muscles, making it easier to move waste. 25. Smaller, harder matter makes it very difficult 26. Prevents Diverticula and Diverticulosis 27. Reducing obesity risk 28. Enhancing blood glucose control soluble fibers

29. Reducing cholesterol absorption soluble fibers Mouth 1. Salivary amylase begins digestion 2. Minor amount of digestion because of limited time Stomach 1. Acidic environment stops the action of salivary amylase 2. No further starch digestion occurs. Why not?__________________ Small Intestine 1. 2. 3. 4. 5. 6. 7.

Pancreatic amylase is released Intestinal cells release maltase, sucrase, and lactase Maltose -> glucose + glucose Sucrose -> glucose + fructose Lactose -> glucose + galactose Monosaccharides are absorbed Fiber not broken down

Carbohydrate and active transport 1. Absorption via active transport 2. Glucose and Galactose 3. Energy is expended to pump the sodium back out of the cell 4. Facilitated absorption 5. Fructose 6. Facilitated diffusion using a carrier 7. No energy expended 8. Intestinal cells convert some fructose to glucose 9. Portal vein transports absorbed monosaccharides to liver 10. Liver converts fructose and galactose to glucose 11. Blood glucose used by cells 12. CHO Storage-muscle and liver glycogen 13. Extra CHO beyond muscle and liver storage-converted into adipose tissue Health Concerns 1. 2. 3. 4.

Very High Fiber Diets (above 50-60 grams/day) High fiber + low fluid = constipation, hemorrhoids, blockage Decrease absorption of certain minerals High Sugar Diets - See Glycemic Load/Index

5. 6. 7. 8.

Increase risk of weight gain and obesity. When Glycogen stores are full, glucose is turned into___________________ Increase risk of dental caries Drinking 1 bottle of reg soda a day can cause 17-18lbs gain in one year

Lactose Intolerance 1. 2. 3. 4. 5. 6.

Due to decreasing amount of Lactase which decreases over time Primary Decreased lactase production Secondary Associated with disease that damage the lactase producing cells Synmptoms of abdominal pain, bloating, diarrhea (because bacterial will attempt to break down lactose) 7. Coping with lactose maldigestion 8. Determine tolerated amount 9. Eat dairy with fat 10. Cheese and yogurt more easily tolerated because lactose is converted to lactic acid already 11. Lactase pills

Glucose Intolerance 1. 2. 3. 4. 5.

Normal blood glucose levels(fasting) 70-100 mg/dl of blood Hypoglycemia Low blood glucose - below 50mg/dl Hyperglycemia High blood glucose - above 126mg/dl

Type 1 Diabetes 1. 2. 3. 4. 5.

Insulin producing cells in pancreas are destroyed Insulin shots required Diet must be coordinated with insulin Exchange system, carbohydrate counting Increased risk for cardiovascular disease, blindness and kidney disease

Type 2 Diabetes 1. Caused by insulin resistance 2. Most common type of diabetes 3. Treatment:

4. Diet 5. Exercise 6. Medications Hypoglycemia 1. 2. 3. 4.

Reactive Hypoglycemia Exaggerated insulin response after eating Fasting Hypoglycemia Low blood sugar after fasting

Metabolic Syndrome 1. Group of factors that increase risk for Type 2 diabetes and cardiovascular disease 2. Insulin resistance, obesity, high blood triglycerides, 3. low HDL cholesterol, high BP, increased inflammatory proteins. Glymeic Index 1. 2. 3. 4. 5. 6. 7.

Ratio of a blood glucose response compared with a standard (white bread) Structure of food will determine a foods Glycemic Index Starch structure (amylose vs. amylopectin) Fiber content Processing, temperature How much Fat and Proteins are included Based on a 50 gm carbohydrate serving, but this may NOT be a realistic intake Please know the High GI/GL foods (but not their actual numbers) in the image.

Glycemic Load 1. Amount of carbohydrate in a food multiplied by glycemic index and divided by 100 2. More accurately reflects blood glucose impact Health Concerns: Glymeic Index 1. Effect of high glycemic load 2. Stimulates release of insulin 3. Insulin increases blood triglycerides 4. Insulin increases LDL 5. Insulin increases fat synthesis 6. Increases risk for CVD 7. Returns to hunger quicker 8. Muscle may become resistant to insulin 9. How to decrease glycemic load 10. Avoid overeating high glycemic load foods

11. Combine a low glycemic load food with a high one 12. Maintain healthy weight 13. Regular physical activity...