Carbohydrates and Lactose Intolerance Quiz

Lactose

• Primary carbohydrate in milk
• Needs to be broken down into glucose and galactose for absorption
• Formed from glucose for milk sugar supply during lactation
• Least sweet of all disaccharides
• Found in cow's milk (4.8%) and human milk (7%)

Lactose Intolerance

• Primary: Genetic factor limiting lactase production
• Secondary: Chronic GI illness reduces lactase production

Maltose

• Sugar made of two glucose molecules
• Found in seeds, cereals, fruits, sweet potatoes, beer, infant formulas, malted breakfast cereals, and malt products
• Produced commercially during grain malting and fermentation
• Also produced in the body during starch digestion
• Important in beer and malt beverage production, as it ferments into alcohol
• Not found in free food
• Produced by starch hydrolysis and converted to glucose during digestion

Complex Carbohydrates: Polysaccharides - Starch and Dietary Fiber

• Multiple monosaccharides joined by various bonds
• Must be broken down into monosaccharides for absorption

Starch

• Most significant polysaccharide in human nutrition

Dextrins

• Not found in free food
• Formed during starch breakdown

Cellulose

• Plant framework
• Found in unrefined grains, vegetables, and fruits
• Known as fiber

Digestion Process

• Peristalsis starts about an hour after eating
• Small intestine requires good bacteria (probiotics) and enzymes (from the pancreas) for nutrient absorption
• Large intestine is the final stage, taking 12-50 hours for food remnants to pass
• Healthy transit time is 12 hours
• Less than 12 hours may indicate insufficient nutrient absorption
• Over 18 hours could indicate constipation
• Constipation can lead to toxin absorption and is linked to allergies, hormonal imbalances, and dehydration
• Colon hosts good and bad bacteria that ferment fiber to produce nutrients
• Rectum holds waste before elimination

Macronutrients: Carbohydrates

• Examples: DNA (ribose), plant cell wall (cellulose)

Carbohydrate Classification

• Simple Carbohydrates: Broken down quickly for energy

• Found in fruits, milk, and milk products

• Rapidly raise blood sugar

• Provide short-term energy burst

• Complex Carbohydrates: Long chains of sugar molecules

• Found in peas, beans, whole grains, and vegetables

Groups of Carbohydrates

• Monosaccharides (Simple Sugars): Glucose, Fructose, Galactose
• Disaccharides: Lactose, Sucrose, Maltose

Monosaccharides

• Glucose: Also called dextrose
• Glycogen: Storage form of glucose in the liver and muscles
• Glycogenesis: Process of forming glycogen from glucose
• Glycogenolysis: Process of breaking down glycogen into glucose
• Gluconeogenesis: Process of producing glucose from non-carbohydrate sources

Dietary Considerations

• Ovo-lacto Vegetarianism: Includes eggs in addition to lacto-vegetarian foods
• Vegetarianism Drawbacks:
  • Protein Excess: Increased risk of obesity, excess calories, dehydration, and calcium loss
  • Protein-Energy Malnutrition (PEM): Inadequate protein or energy intake

Types of PEM

• Kwashiorkor: Abrupt protein deficiency, rapid development, often seen in children weaned from breast milk
• Marasmus: Long-term severe food deprivation, characterized by inadequate protein and calorie intake

Cell Structures

• Eukaryotic Cell: Has a nucleus and other membrane-bound organelles
• Prokaryotic Cell: Lacks a nucleus and other membrane-bound organelles

Test your knowledge about carbohydrates, particularly lactose, and how it relates to lactose intolerance. This quiz covers the formation, absorption, and the implications of different types of carbohydrates, including maltose and dietary fibers. Understand the genetic factors and dietary aspects affecting lactose digestion.