Chapter 4(Part 2)

Question 1

What type of diffusion do through glucose and galactose go through?

Answer 1

facilitated diffusion which requires a carrier

Question 2

When is lactase activity the highest?

Answer 2

• immediately after birth

- declines with age

Question 3

Symptoms of Lactose Intolerance

Answer 3

• not enough lactase which means lactose is not digested
• which attracts H20
• causing bloating, abdominal distention, gas, diarrhea

Question 4

Prevalence of Lactose Intolerance

Answer 4

80% - Southeast Asians and Native Americans

75%-African-Americans

70%- Mediterranean people

50%-Hispanic

20%-Caucasians

10%- Northern Europeans

30-50 million in the U.S.

Question 5

How to lactose intolerance?

Answer 5

• manage dairy consumption
• many consume 6 grams
• increase milk products gradually, take with other foods, or spread out

Question 6

What kind of products improve lactose intolerance?

Answer 6

-fermented milk products( yogurt, kefir(fermented milk)

Question 7

What does eating fermented mil products not mean?

Answer 7

-reappearance of a missing enzyme

Question 8

Why are hard cheeses tolerable?

Answer 8

• because most of the lactose is removed

- lactose declines as cheese ages

Question 9

Potential Nutrient Deficiencies for Lactose Intolerance

Answer 9

• riboflavin
• Vitamin D
• calcium

Question 10

Lactose Sources

Answer 10

-breads
-cereals
-breakfast drinks
-salad dressings
-cake mixes
medications

Question 11

What stores 1/3 of glycogen?

Answer 11

liver

Question 12

What process happens after meals?

Answer 12

• blood sugar goes up

- condensation links excess glucose into glycogen

Question 13

What process happens in between meals?

Answer 13

• blood goes down

- hydrolysis breakdown of glycogen for release of glucose when needed

Question 14

What stores 2/3 of the glycogen?

Answer 14

muscles

Question 15

What is the preferred source for glucose?

Answer 15

• brain nerve cells

- developing red blood cells

Question 16

How long do supplies of glucose last?

Answer 16

-lasts 1/2 day during rest

few hours with activity

Question 17

What can fat not be converted to?

Answer 17

-glucose

Question 18

Gluconeogenesis

Answer 18

conversion of protein to glucose

Question 19

What prevents PRO use of energy?

Answer 19

-only adequate dietary CHO intake

Question 20

Protein Sparing Action of Cho

Answer 20

is providing energy that allows protein to be used for main purposes

Question 21

With less CHO what happens….

Answer 21

fat takes an alternate pathway

Question 22

Fat fragments combine to form what

Answer 22

ketones

Question 23

Ketone Body

Answer 23

formation used as alternated energy source

Question 24

Ketosis

Answer 24

ketone production exceeds its use, accumulates in blood

-disturbs acid-base balance

Question 25

What are crabs needed for in relation to ketones and protein sparing action? -what amount?

Answer 25

needed for protein sparing and prevention of ketosis -50-100g

Question 26

What are the 2 extra glucose situations?

Answer 26

- fat conserved | - fat created

Question 27

Fat Conserved

Answer 27

-body uses more glucose than fat for fuel

Question 28

Fat created

Answer 28

liver breaks down extra glucose ad turns to fat

Question 29

Why is the liver a source of blood glucose?

Answer 29

- glycogen breakdown | - storage bank

Question 30

Where does the glucose we need come from?

Answer 30

the food we eat and the glycogen bank

Question 31

What is the purpose of insulin?

Answer 31

to lower blood sugar levels -brings glucose out of storage

Question 32

What is the purpose of glucagon and epinephrine/stress

Answer 32

-to increase blood sugar levels

Question 33

Blood Glucose Ranges

Answer 33

- Normal: 70 to 100 mg/dl - Prediabetes: 100-125 mg/dl - Diabetes: >126 mg/dl

Question 34

What does dietary CHo not do?

Answer 34

cause diabetes

Question 35

Points on Type 1 Diabetes

Answer 35

less common - commonly occurs in childhood - pancreas loses ability to make insulin -insulin injections or pump (no oral because your body would break it down)

Question 36

Autoimmune Disorder

Answer 36

-body develops antibodies to its insulin and destroys pancreatic cells

Question 37

Points on Type 2

Answer 37

- most prevalent - insulin resistance -muscle and adipose cells cannot remove glucose from blood

Question 38

Hyperinsulinemia

Answer 38

too much insulin in blood

Question 39

Causes of Type 2

Answer 39

- obesity - poor diet - smoking - aging - inactivity

Question 40

Polyphagia

Answer 40

hunger and excessive eating

Question 41

Polyuria

Answer 41

frequent urination

Question 42

Polydipsia

Answer 42

excessive thirst

Question 43

Chronic Complications

Answer 43

- blurry vision - poor circulation - blood vessel and nerve damage - atherosclerosis(plaque in artery walls)

Question 44

Recommendations for diabetes

Answer 44

consistent intake | -less than 200mg cholesterol / 7% sat fat

Question 45

Recommendations for Type 1

Answer 45

- adjust insulin to accommodate meals, physical activity and health status - Nutrition therapy-CHO Counting

Question 46

Recommendations

Answer 46

diet and regular moderate physical activity

Question 47

Hypoglycemia

Answer 47

-blood glucose drops below normal - rare in healthy - replace refined carbs -increase fiber rich CHO adequate protein with meals -smaller frequent meals(6)

Question 48

Glycemic Response

Answer 48

-how quickly glucose is absorbed after meals, how high blood glucose rises and how quickly it returns to normal

Question 49

What is the ideal glycemic response?

Answer 49

low glycemic response

Question 50

Low Glycemic Response

Answer 50

-slow absorption modest rise in blood glucose -smooth return to normal level

Question 51

High Glycemic Response

Answer 51

-fast absorption , surge in BG, overreaction, plunges glucose Glucose below normal level (good for athletes)