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NTS Exam 2
| Question | Answer |
|---|---|
| Where do most CHOs come from? | Green plants synthesize most of the carbs in our food by plant leaves catching the sun's solar energy. (plant photosynthesis) |
| What is the AMDR for CHO and how many kcal/g are in CHO? | 45-65 |
| What are the main function of CHOs? | Main function is energy (preffered fuel source) |
| What are simple sugars? Which type the Dietary Guidelines recommends we limit? | Monosaccharide or disaccharide in the dietary pattern. Also referred to as sugars or simple carbohydrates. We should avoid refined sugars because they have excess calories and no nutrients. |
| Know the monosaccharides and info about them? | Glucose (most abundant, aka blood sugar, links together to form polysaccharides), Fructose (Sweetest natural sugar, found in fruits and veggies), Galactose (rarely consumed alone, found in lactose) |
| What are food sources of fructose, lactose, sucrose, starch, fiber? Also be familiar with the composition of the disaccharides. | Disaccharide is two monosaccharides combined. |
| Glucose | Few foods contain glucose. |
| Fructose | Fructose is found naturally in fruits. Excess amount is really bad and so is high fructose corn syrup. |
| Lactose | Lactose which is a sugar found in milk products. |
| Sucrose | Sucrose is found naturally in sugarcane, sugar beets, honey, and maple sugar. |
| Starch | In many foods, numerous single sugar units are bonded together to form a chain known as starch. potatoes, sweet potatoes, starchy veggies, and grains |
| Fiber | Naturally occuring dietary fiber is found in beans, peas, lentils, fruit, nuts, seeds, vegetables, wheat bran, and whole grains. |
| Describe polysaccharide | complex carbs, hundreds of glucose units linked together, there are 3 types, starch, glycogen, and fiber |
| What is glycogen, where is it stored? | Glycogen is stored in liver and muscle and it is how humans store glucose |
| What is fiber? When someone consumes more fiber, what other nutrient do they need more of? | Fiber is a non-digestible carbohydrate found in plant foods that adds bulk to meals, aids digestion, regulates blood sugar, and lowers cholesterol. When consuming more fiber, you must significantly increase your intake of water |
| Distinguish among types of fiber including descriptions, benefits, and food sources. | There is plant fiber and dietary fiber |
| Plant Fiber | Fiber found in plants |
| Dietary Fiber | Fiber found in food. |
| Know the AI for fiber (there are two recommendations). | 25 for Women, 38 for Men, 14g per 1000 cal |
| What is a whole grain? | Grains containing the entire seed of the plant, including the bran, germ, and endosperm (starchy interior). Examples are whole wheat and brown rice. |
| What is a refined grain? | Refined grains are highly processed and are enriched with vitamins and minerals that supply B vitamins, folic acid, and iron to our dietary patterns. |
| Know the process of CHO digestion and absorption. | most happens in the small intestine through amylase which turns them into dissacharides. mouth stomach pancreas small int & big |
| Describe fate of carbs once absorbed. | monasaccharids, liver, bloodstream, cell tissues, glycogen (liver & muslce, fat in adipose tissue if stores full |
| What may happen with too much fiber? | decreased mineral absorption, binds the minerals preventing their absorption |
| Which body tissues rely most on CHO as an energy source? | brain & red blood cells |
| Describe the roles of insulin and glucagon in regulating blood glucose levels. Insulin: | Insulin lowers blood glucose and stimulates muscle/fat uptake. Glucagon raises blood glucose |
| Glucagon | Glucagon raises blood glucose |
| What is the recommended limit for added sugars? | no more than 8g per serving. No more than 25 W and 36 M |
| What is hyperglycemia (definition and diagnosis criteria)? | Hyperglycemia is high blood glucose after meals which is commonly associated with diabetes. |
| Differentiate among prediabetes, type 1 DM, and type 2 DM & insulin resistance, including causes and treatment, and possible symptoms. Prefirst: | Prediabetes describes the condition for individuals whose blood glucose levels do not meet the criteria for diabetes but are higher than normal. 100-126mg |
| Type 1 Diabetes | Can happen to anyone and stems from genetic, autoimmune, or environmental factors. Symptoms are frequent thirst and urination, weight loss, fatigue, blurred vision, frequent infections |
| Type 2 Diabetes | Risk are both genetic and environmental and include a family history. Older age, obesity, upper body obesity. Symptoms are fatigue and night time urination, weight loss, fatigue, blurred vision, frequent infections. |
| Insulin Resistance | dysfunctional insulin response |
| What is the Diabetes Prevention Program (DPP)? | large, multisite study designed to improve glucose control and prevent the onset of diabetes. |
| What are the micro and macro vascular complications of uncontrolled diabetes? Micro first: | Microvascular damage leads to diabetic retinopathy (blindness), nephropathy (kidney failure), and neuropathy (nerve damage). |
| Macrovascular | Macrovascular damage accelerates atherosclerosis, leading to stroke, coronary artery disease (heart attack), and peripheral artery |
| Define and describe the different types of lipids, including examples and functions. | triglycerides, phospholipids, sterols |
| What are fatty acids and what is their significance? | hydrocarbon chain, determines the health properties of the tryglycerides we eat |
Created by:
mme293