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What is the main fuel source for some cells?
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Glycogen
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PE 273
Chapter 4
| Question | Answer |
|---|---|
| What is the main fuel source for some cells? | CHO |
| Glycogen | A CHO made of multiple units of glucose. It's a storage form of CHO in humans and animals and is stored in liver and muscles |
| How much must you consume from the calories from CHO? | 45-65% |
| What is the form of a simple CHO? | Monosaccharide (sugar). Two sugar units are called disaccharides |
| What are the larger forms of CHO called? | Polysaccharides. Either starch,fiber or glycogen, depending on their digestibility in the human GI tract. Starch and glycogen aredigestible, fiber is not |
| Monosaccharides | Serve as basic unit of all CHO structures. |
| Most common type of monosaccharide | Glucose, Fructose, and galactose |
| Glucose | most common one found in human body. Important source of energy for cells. Comes from digestion of starch and disaccharidesfrom our food |
| Fructose | is fruit sugar. Forms half of each sucrose molecule. After its consumed, its absorbed by small intestines and then transported to the liver. Much of it is converted into glucose but the other is transformed into fat |
| Galactose | usually found bonded to glucose in lactose, a sugar in milk and other milk products. After lactose is digested and absorbed, galactose arrives in the liver. There its either transformed into glucose of further metabolized into glycogen |
| Disaccharides | formed when 2 monosaccharides combine. |
| Disaccharides in foods are... | sucrose, lactose, and maltose. They all contain glucose. |
| Sucrose | glucose+fructose. Found in honey/maple syrus |
| Lactose | glucose+galactose |
| Maltosw | Results when starch is broken down into 2 glucose molecules. Plays a role in beer and liquor industry |
| Fermentation | conversion of carbohydrates to alcohols, acids, and carbon dioxides without the use of oxygen |
| Polysaccharides | carbohydrates containing many glucose units, from 10-1000 or more |
| What 2 forms do plants store CHO in? | Amylose and amylopectin which are digestible by humans |
| Amylose | digestible straight-chain type of starch composed of glucose units |
| Amylopectin | a digestible branched-chain type of starch composed of glucose units |
| Where are the major sites of glycogen storage? | liver and muscles |
| Fiber | mostly made of polysaccharides but these cannot be digested by humans. Cooking softens fibrous tissues and makes it easier to chew and swallow. |
| What's fiber made out of? | cellulose, hemicellulose, lignin, gun, pectin, and mucilage. |
| o Cellulose, hemicellulose, and lignin | form the structural part of the plant. These don’t dissolve in water nor are the digestible by the small intestines, so they are referred to non-fermentable/insoluble fibers. |
| What are insoluble fiber and where are they found? | Insoluble fibers act as a laxative and speed up the transit of food through the GI tract. Found in wheat bran, nuts, fruit skins, and some vegetables. |
| What are Pectin, gum, and mucilage and where are the found? | are around and inside plant cells. These fibers either dissolve or swell in water so they’re called viscous. Delay stomach emptying, slows glucose absorption, can lower blood cholestrol |
| Function of fiber? | fiber added to foods that has been shown to provide health benefits |
| prebiotics | stimulate growth or activity of beneficial bacteria in the large intestine |
| Where does the digestion of CHO start | in mouth with salivary enzymes |
| what happens when CHO is in the stomach | salivary amylase is inactivated by the acidic environment, not further starch digestion |
| What happens when CHO enters small intestines | pancreas releases amylase that breaks down starch into maltose. The enzymes in small intestines break down disaccharides sucrose, lactose, and maltose into monosaccharides glucose, fructose, and galactose |
| What happens when CHO is broken down into monosaccharides? | its absorption in the blood is taken to the liver via portal vein |
| What happens when CHO enters large intestines? | Viscous fiber is fermented into various acids and gases by bacteria. Non-fermentable fiber escapes digestion and is secreted in feces |
| Lactose maldigstion | decrease of production of lactase will cause a decrease In the digestion of lactose. Symptoms are gas, bloating, cramping, and diarrhea. Severe cases are called lactose intolerance |
| Is energy requires to absorb glucose, galactose, and fructose? | Energy is requires for glucose and galactose but it is not required for fructose |
| What happens when monosaccharides enter the liver? | The liver then can convert monosaccharides into glucose and: release it directly to the bloodstream for transport to organs such as brain, muscles, kidneys, produce glycogen for storage of CHO, and produce fat. |
| CHO RDA | 130 g/day for adults |
| Fiber intake. AI, DV, Goal | AI= 25 g/day for female and 38 g/day for male. DV= 25 grams for 2000 kcal diet. Goal of 14 grams/1000 kcal. More than 60 g/day is too much fiber |
| recommended simple sugar intake | WHO= <10% of total kcal/day max 50 g/d. UL= 25% of total daily caloric intake. Low nutrient density. Increase risk for dental caries |
| Liver's role with CHO | guard excess glucose entering bloodstream after a meal by working with pancreas to regulate it |
| What happens when blood glucose level is high? | pancreas releases hormone insulin into blood stream to lower glucose. Insulin directs the liver to store glucose as glycogen second, insulin directs muscles, adipose, and other cells to remove glucose by taking it to other cells. AKA hyperglycemia |
| What happens when blood glucose level is low? | the pancreas releases a hormone glucagon. This hormone has the opposite effect of insulin. It prompts the break down of liver glycogen into glucose, which is then released into the bloodstream. It raises blood glucose. AKA hypoglycemia |
| Hyperglycemia | high blood glucose happens when the body has too little insulin or when the body can't use insulin properly |
| Hypoglycemia | is a condition characterized by abnormally low blood glucose. |
| Epinephrine | hormone known as adrenaline. Acts to increase glycogen break down in the liver. Fight or flight response. Raises blood glucose |
| Glycemic Index (GI) | measurement of how a carbohydrate-containing food raises blood glucose, which is helpful for planning a diet to avoid hyperglycemia. |
| Glycemic Load | Impact it has by the size of the food. Accounts for how much CHO is in the food and how much each gram of carbohydrate in the food raises blood glucose levels. GL= gm of CHO x GI/100. |
| High glycemic load- Large release of insulin | increase blood triglycerides level, increase fat deposit, increase clotting, increase fat synthesis in liver, rapid return of hunger |
| Type 1 diabetes | Pancreas doesn’t make insulin, it either never did or it quit making it. Body is insulin dependent because we have to give our body insulin |
| Type 2 diabetes | genetic and environmental. Arises when body tissues because insulin resistant. Many cases are associated with obesity |
| Gestational diabetes | seen during pregnancies. After the mother gives birth, the blood usually returns to normal but if you’re gestational diabetic, you’re more likely to develop diabetes later in life. |
| Benefits of dietary fiber and health | Glucose control (soluble fibers slows glucose absorption, better blood glucose regulation), obesity(filling, low in kcal, satisfied after eating), CVD (decrease risk for CVD and gallstones), |
| Sugar Alcohols | Sorbitol, Xylitol. limit constipation, do not promote tooth decay |
Created by:
izis