CARBOHYDRATE

DNT 200 -- NUTRITION FOR HEALTH SCIENCES PRIVATE

(Text Book Understanding nutrition )

STUDY GUIDE 3: CARBOHYDRATE

Directions. Using your text Chapter 4, and Page A), answer the following questions. The questions are to be copied followed by the answers. Be sure to put your name on your document. Your answers should be thoughtful, complete, and in Standard English. Credit will not be given for answers copied from online sources.

1. Define the following

Acceptable Daily Intake (ADI)

Acid-base balance

Amylase

Artificial sweeteners

Carbohydrates

Condensation

Dental caries

Dental plaque

Diabetes

Dietary fibers

Disaccharides

Epinephrine

Fermentable fibers

FODMAP

Fructose

Galactose

Generally recognized as safe (GRAS)

Glucagon

Gluconeogenesis

Glucose

Glycemic index

Glycemic response

Glycogen

Hydrolysis

Hypoglycemia

Insoluble fibers

Insulin

Ketone bodies

Ketosis

Lactase

Lactose

Lactase deficiency

Lactose intolerance

Maltase.

Maltose

Monosaccharides

Nonnutritive sweeteners

Nutritive sweeteners

Polysaccharides

Protein-sparing action

Resistant starches

Satiety

Sucrase

Sucrose

Soluble fibers

Starches

Sugars

Sugar alcohols

Type 1 diabetes

Type 2 diabetes

Viscous fibers

2. Lactose intolerance and sensitivity appears to be a growing phenomenon in this country. Even though many people limit or avoid dairy products in their diets, they seem to still suffer from symptoms.

a. ​What would account for this fact?

b. What characteristics may predispose individuals to become lactose intolerant and/or sensitive?

c. What dietary options that would be feasible for individuals who are lactose intolerant/sensitive allow them to meet critical nutrient needs such as calcium, riboflavin, and vitamin D?

3. Nat Anderson. is a 43-year-old court administrator who is concerned about his recent weight gain. He is 69 inches tall and weighs 205 pounds. His usual weight is 190 pounds. Mr. Anderson reports that—due to his busy schedule—he often skips breakfast or stops for a donut and coffee with sugar on his way to work in the morning. He frequently eats out with clients for lunch and eats dinner at home with his wife most evenings. His favorite nighttime snack is ice cream, but he has found that, as he has aged, the treat results in bloating, abdominal discomfort, and diarrhea. He reports sometimes feeling tired and hungry during his work day, which he says is relieved by eating a candy bar or drinking a canned cola beverage. He reports no dietary restrictions, although he states he avoids products which contain high-fructose corn syrup and prefers to use products sweetened with sugar.

a. The symptoms Mr. Anderson reports in conjunction with eating ice cream are most consistent with which condition?

b. After Mr. Anderson eats a high sugar meal, what happens first to the excess glucose in his blood?

c. Mr. Anderson indicates he is interested in restricting his carbohydrates in order to lose weight. What is the minimum carbohydrate intake necessary to spare body protein and prevent ketosis?

d. Mr. Anderson notes that his 64 year old mother was recently diagnosed with diabetes and wonders if that might be in his future. A review of his medical records indicates a recent fasting blood glucose test was consistent with prediabetes. What range is consistent with prediabetes?

e. If Mr. Anderson is typical, what percentage of his daily energy intake comes from concentrated sugars that have been refined or added to foods?

f. Mr. Anderson is loath to try nonnutritive sweeteners, but says he has recently heard about a sweetener that is derived from an herb. Which sweetener is he most likely referring to?

4. Record all the food you ate during a one day period to include portion sizes. Using the following website ( http://www.globalrph.com/fiber_content.htm ) calculate the amount of fiber you consumed. To compute your fiber intake, check the boxes representing the listed foods that you ate that day. Then, click the appropriate dropdown to specify the portion size. For example if you ate one apple, your entry should look like this:

When you have completed all of the foods you ate that day, click on “Calculate total Fiber content” and record the total. For reference, a standard serving of fruit or vegetables is ½ cup. Please note, credit will not be given if your food record is not realistic – recording only a few foods is not realistic.

a. How much fiber did you consume this day?

b. Using the DRI table on page A in your text (inside front cover), what is your daily total fiber recommendation (AI)? Compare this with your answer to 4a (above). What conclusions do you draw?

5. Discuss in detail the three different types of carbohydrates (monosaccharides, disaccharides, and polysaccharides). In your discussion, explain how each type is chemically different from the others, and how these differences relate to its activity and function.

6. Victor and Michael are identical twins. They enjoy the same sports, games, and food. Victor, however, likes to chew sugar-free gum while Michael does not. During their last visit, their dentist found that Michael had two cavities while Victor did not. Michael asks you why Victor, who chews gum after eating, doesn’t have cavities and he does. How would you explain this to Michael?

7. Can sugar-sweetened soft drinks be part of a healthy diet? Support your answer.

8. Discuss the root cause differences between type 1 and type 2 diabetes.