Podcast
Questions and Answers
Which of the following is NOT a monosaccharide?
Which of the following is NOT a monosaccharide?
Which of the following is the sweetest sugar?
Which of the following is the sweetest sugar?
Which of the following carbohydrates is NOT a storage form of glucose?
Which of the following carbohydrates is NOT a storage form of glucose?
Which of the following carbohydrates is found in all animal dairy products?
Which of the following carbohydrates is found in all animal dairy products?
Signup and view all the answers
What is the primary difference between glucose, fructose, and galactose?
What is the primary difference between glucose, fructose, and galactose?
Signup and view all the answers
Which of the following statements about glucose is TRUE?
Which of the following statements about glucose is TRUE?
Signup and view all the answers
Why is resistant starch considered similar to fiber?
Why is resistant starch considered similar to fiber?
Signup and view all the answers
Which of these is a major source of fructose, besides fruits and honey?
Which of these is a major source of fructose, besides fruits and honey?
Signup and view all the answers
Which of the following is NOT a classification of fibre based on water solubility?
Which of the following is NOT a classification of fibre based on water solubility?
Signup and view all the answers
What is the primary function of soluble fibre in the body?
What is the primary function of soluble fibre in the body?
Signup and view all the answers
Which of the following is NOT a common food source of resistant starches?
Which of the following is NOT a common food source of resistant starches?
Signup and view all the answers
What is the primary product of fibre fermentation in the colon?
What is the primary product of fibre fermentation in the colon?
Signup and view all the answers
Which of the following monosaccharides is absorbed by facilitated transport?
Which of the following monosaccharides is absorbed by facilitated transport?
Signup and view all the answers
Which of the following is NOT a characteristic of Irritable Bowel Syndrome (IBS)?
Which of the following is NOT a characteristic of Irritable Bowel Syndrome (IBS)?
Signup and view all the answers
What is the primary goal of the low FODMAP diet for people with IBS?
What is the primary goal of the low FODMAP diet for people with IBS?
Signup and view all the answers
Which of the following is NOT a common food that triggers IBS symptoms?
Which of the following is NOT a common food that triggers IBS symptoms?
Signup and view all the answers
Which of the following statements about dietary fibres is TRUE?
Which of the following statements about dietary fibres is TRUE?
Signup and view all the answers
What is the main difference between a high and low glycemic response?
What is the main difference between a high and low glycemic response?
Signup and view all the answers
Which of the following factors can influence the glycemic index of a food?
Which of the following factors can influence the glycemic index of a food?
Signup and view all the answers
According to the WHO and FAO, what percentage of total daily energy intake should come from added sugars?
According to the WHO and FAO, what percentage of total daily energy intake should come from added sugars?
Signup and view all the answers
Which of the following health conditions is NOT associated with a high intake of added sugars?
Which of the following health conditions is NOT associated with a high intake of added sugars?
Signup and view all the answers
What is the main reason why fructose consumption may promote obesity?
What is the main reason why fructose consumption may promote obesity?
Signup and view all the answers
Which of the following is NOT a common name for added sugar in food labels?
Which of the following is NOT a common name for added sugar in food labels?
Signup and view all the answers
What is the main characteristic of 'empty calorie' foods?
What is the main characteristic of 'empty calorie' foods?
Signup and view all the answers
What is the main difference between nutritive and non-nutritive sweeteners?
What is the main difference between nutritive and non-nutritive sweeteners?
Signup and view all the answers
What is a potential drawback of consuming large amounts of sugar alcohols?
What is a potential drawback of consuming large amounts of sugar alcohols?
Signup and view all the answers
What is the primary mechanism by which soluble fiber lowers cholesterol levels?
What is the primary mechanism by which soluble fiber lowers cholesterol levels?
Signup and view all the answers
Which of these are common symptoms of lactose intolerance? (Select all that apply)
Which of these are common symptoms of lactose intolerance? (Select all that apply)
Signup and view all the answers
What is the primary source of energy for the brain?
What is the primary source of energy for the brain?
Signup and view all the answers
How does the body handle excess glucose?
How does the body handle excess glucose?
Signup and view all the answers
What is a common factor contributing to type 2 diabetes?
What is a common factor contributing to type 2 diabetes?
Signup and view all the answers
What is the key difference between type 1 and type 2 diabetes?
What is the key difference between type 1 and type 2 diabetes?
Signup and view all the answers
What is the process of making glucose from protein called?
What is the process of making glucose from protein called?
Signup and view all the answers
What is the role of glucagon in blood glucose regulation?
What is the role of glucagon in blood glucose regulation?
Signup and view all the answers
Which of these dietary changes can help manage lactose intolerance? (Select all that apply)
Which of these dietary changes can help manage lactose intolerance? (Select all that apply)
Signup and view all the answers
If you are on a lactose-free diet, what should you avoid? (Select all that apply)
If you are on a lactose-free diet, what should you avoid? (Select all that apply)
Signup and view all the answers
What happens to the body when there is a deficiency of carbohydrate in the diet?
What happens to the body when there is a deficiency of carbohydrate in the diet?
Signup and view all the answers
Which hormone helps lower blood glucose levels?
Which hormone helps lower blood glucose levels?
Signup and view all the answers
What is the name of the process that converts excess glucose to fat?
What is the name of the process that converts excess glucose to fat?
Signup and view all the answers
Which of these foods can help slow the absorption of carbohydrates, thus moderating the rise in blood glucose levels?
Which of these foods can help slow the absorption of carbohydrates, thus moderating the rise in blood glucose levels?
Signup and view all the answers
Why is it not ideal for the body to convert protein to glucose?
Why is it not ideal for the body to convert protein to glucose?
Signup and view all the answers
What is the primary characteristic of hypoglycemia?
What is the primary characteristic of hypoglycemia?
Signup and view all the answers
Which of these are common symptoms of hypoglycemia? (Select all that apply)
Which of these are common symptoms of hypoglycemia? (Select all that apply)
Signup and view all the answers
Study Notes
Carbohydrates (CHO)
- Carbohydrates are composed of monosaccharides, disaccharides, and polysaccharides.
- Monosaccharides are single sugars like glucose, fructose, and galactose.
- Disaccharides are pairs of monosaccharides, including maltose, sucrose, and lactose.
- Polysaccharides are large chains of monosaccharides, primarily glucose, like starch and fiber.
- Glucose is the primary energy source; it's part of all disaccharides and a building block of polysaccharides.
- Fructose is the sweetest sugar found in fruits and honey.
- Galactose is found in dairy products and is part of lactose.
- All monosaccharides differ in arrangement, not atom composition (6 C, 12 H, 6 O).
- Glycogen is the storage form of glucose in animals, highly branched, a rapid reserve energy source.
- Starch is the storage form in plants, long chains of amylopectin and amylose.
- Resistant starches behave similarly to fiber, found in grains, legumes, root crops.
- Fiber is from plants, composed of nonstarch polysaccharides (cannot be digested).
- Fiber is insoluble or soluble; functional fibers are added to foods or supplements.
- Soluble fiber dissolves in water, forms gels, fermented by bacteria, promoting heart health and lowering cholesterol. Sources include oats, barley, legumes, and citrus.
- Insoluble fiber does not dissolve, does not form gels, promotes bowel movements, preventing diverticular disease. Found in whole grains and vegetables.
Digestion and Absorption of Carbohydrates
- Digestion begins in the mouth, with most occurring in the small intestine.
- Within 1-4 hours post-meal, all sugars and starches are digested, leaving fiber.
- Fiber in the colon attracts water, softening stools for easier movement.
- Bacteria ferment fiber, producing gas, water, and short-chain fatty acids (SCFA) for colon cell energy.
- Remaining fiber is eliminated.
- Monosaccharide absorption occurs primarily in the small intestine.
- Glucose and galactose are absorbed via active transport (or facilitated if high CHO).
- Fructose absorption is slower due to facilitated transport.
- Liver metabolizes galactose and fructose into glucose.
Irritable Bowel Syndrome (IBS)
- IBS is an abnormal digestive function without structural issues.
- Symptoms include pain, diarrhea/constipation, bloating, altered motility.
- About 20% of the population has IBS; women are affected more.
- Etiology is poorly understood, involving factors like physiology, psychology, genetics, and diet.
- Treatments include a low FODMAP diet, restricting high-fermentable carbohydrates.
Lactose Intolerance
- Lactase enzyme activity decreases after childhood in many.
- Large lactose intake causes difficulty absorbing due to water draw in the gut and bloating, leading to gas and abdominal discomfort.
- Secondary lactose intolerance can occur due to damaged villi.
- Managing lactose intolerance involves gradual dairy increases, spreading intake throughout the day, using lactose-free options, and possibly enzyme pills.
Glucose Metabolism
- Glucose is the preferred energy source for cells (especially brain).
- Excess glucose isn't immediately used—converted to glycogen and stored in liver, muscles, and brain.
- During fasting, glycogen breaks down to liberate glucose.
- Long-term storage of glucose excess is fat.
- Gluconeogenesis creates glucose from protein.
- Fats cannot be converted to glucose; ketones (acids) are created as alternative fuel during carbohydrate deficit.
- Minimum daily carbohydrate needs are 50-100g.
Blood Glucose Homeostasis
- Hormones regulate blood glucose levels, including:
- Insulin (beta cells of pancreas): Promotes glucose uptake by cells when levels are high.
- Glucagon (alpha cells of pancreas): Stimulates glycogen breakdown in liver when levels are low.
Diabetes
- Diabetes is characterized by ineffective insulin action.
- Type 2 diabetes is often related to obesity; type 1 is likely from infection or genetics.
- Management goals include stable blood glucose via regular meals and snacks with similar carbohydrate content. Weight management is crucial.
Hypoglycemia
- Hypoglycemia is low blood glucose, characterized by symptoms like weakness, rapid heartbeat, and sweating.
- Potential causes include excess insulin, excessive exercise, inadequate food intake, and illness.
Glycemic Response
- Glycemic response is the rate at which blood glucose rises and falls after consuming carbohydrates.
- High glycemic response includes rapid rise and fall, possibly dipping below normal; happens with refined carbohydrates consumed in isolation.
- Lower glycemic response includes slow rise and fall; happens with complex carbohydrates and fiber.
Recommended Carbohydrate Intakes
- DRIs suggest no Tolerable Upper Limit (TUL) for sugar, with no more than 25% of energy intake from sugar.
- WHO/FAO recommends less than 10% from sugar, preferably less than 5%. Canada's Food Guide recommends limiting highly processed foods high in sugar and saturated fat. .
Sugar- Added and Concentrated Sugars
- Increased use of added sugars in processed foods is associated with obesity, diabetes, cardiovascular disease, inflammation, hypertension, and cancer.
- Limit concentrated sugars (honey, maple syrup) to 10% of daily calories.
High Fructose Corn Syrup (HFCS)
- HFCS is a common sweetener in beverages; its liquid form leads to lower satiety than solids.
- 50:50 glucose-fructose ratio.
- Cheap, readily available in manufacturing.
- Fructose metabolism in the liver may promote fat production and limit fat clearing, potentially increasing obesity. It does not increase insulin release or appetite.
Identifying Added Sugars
- Common added sugars include brown sugar, raw sugar, corn sweeteners, corn syrup, dextrose, fructose, glucose, honey, lactose, malt syrup, molasses, sucrose, maltodextrin, and cane syrup.
Double Burden of Malnutrition
- Overnutrition (e.g., obesity) often co-exists with nutrient deficiencies, caused by energy-dense/nutrient-poor foods ("empty calories").
- Approximately 1500 kcal of carefully chosen food daily is needed to fulfill micronutrient needs.
Artificial Sweeteners
- Artificial sweeteners (non-nutritive) such as aspartame and high-intensity sweeteners are discussed but sugar alcohols, such as sorbitol, provide calories and are nutritive.
- Do not stimulate dental caries, but can have laxative effects in large quantities, hence limiting intake is crucial.
Other Carbohydrates
- Whole grains, legumes, and vegetables provide various benefits, including reduced inflammation, blood pressure, and blood lipids.
Recommended Intakes of Starch and Fiber
- The daily recommended intakes aren't explicitly provided, though fiber's role in gut health is discussed.
Soluble vs. Insoluble Fiber
- Soluble fiber dissolves in water (oats, barley), slowing digestion and absorption, leading to a lower glycemic response and increased satiety.
- Insoluble fiber (whole grains, bran) increases stool weight and strength, reduces transit time, and strengthens GI muscles.
Summary of Benefits from Carbohydrates (general concepts relating to types)
- Soluble fibers are essential for reducing inflammation, blood pressure, and for binding bile acids to then remove from the body and thus regulate cholesterol levels.
- Insoluble fibers are crucial for promoting bowel movements, reducing transit time.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on carbohydrates with this quiz covering monosaccharides, fiber types, and dietary effects. Explore questions related to sugars found in food and their physiological roles. Perfect for students learning about human nutrition!
