Nutrition Chapter 4 Flashcards | Quizlet
Most starch digestion and breakdown of disaccharides overs in which section of the GI tract Why does someone who has lactose intolerance have gi problems, such as abdominal distension, gas, cramping, and diarrhea? a) the lactose is an irritant to the stomach b) The lactose in the small intestine neutralizes enzyme action c) the undigested lactose int the intestine draws water and bacteria d) The presence of lactose in the small intestine causes the gallbladder to contract more forcefully The rise in blood glucose levels after eating stimulates the pancreas to secrete the hormone ___, causing blood glucose levels to ___ The main function of carbohydrates in the body is to d) stimulate genetic productivity in cells b) how an ingested food potentially affects blood glucose levels c) the livers' ability to convert fructose to glucose d) the muscles use of glycogen for energy which of the following best describes the effect of a fiber-rich meal on the raise in blood glucose that occurs after a meal a) the rise in blood glucose will occur more quickly b) there will be no effect on the rise in blood glucose c) the rise in blood glucose will be delayed a) stimulates the breakdown of liver glycogen Anaerobic metabolic pathway that splits glucose into two 3- carbon pyruvate molecules All of the following statements are true about the typical US diet and carbohydrate recommendation except a) adults typically eat the recommended amount of fiber b) most adults meet the recommendations for the amount of carbohydrate they should have each day. c) most of the carbohydrate in the diet comes from refined carbohydrate sources d) the diet is higher in added sugar than is recommended The sports drink G2 has 17 grams of carbohydrate in a 20 ounce bottle. How many calories does this provide Continue reading >>
Nutrition Final Exam Practice Quiz 2
The process whereby immature cells change in structure and function to become specialized is called: All of the following Choose My Plate food groups are good sources of folate except: Antioxidants work to get rid the body of what harmful substance? Which of the following Choose My Plate food group is the poorest source of vitamin D? ____ is the major symptom of vitamin K deficiency. The distribution of water between intra- and extra-cellular spaces depends on concentration differences of dissolved substances, including protein, sodium, and potassium. A general term referring to these substances is called: Which of the following foods would you suggest to a patient diagnosed with osteoporosis to increase calcium intake? A. Soy milk fortified with vitamins A and D. C. Orange juice fortified with calcium and vitamin D. In general, minerals in plant foods have an absorption rate that is ____ than that in animal foods. Maternal malnutrition can affect their child's risk of developing chronic disease later in life. Phenylketonuria (PKU) is a genetic disorder which requires protein modification in the diet until the age of 15. A similar pattern of weight gain is recommended for women who are normal weight, underweight, or overweight at the start of pregnancy. Compared to the nutrient needs of a 28 year old pregnant female, in general, the nutrient needs of a pregnant teen are ____, and the nutrient needs for a woman who is 40 years old are ____. In the US, the average life expectancy is 78 years and healthy life expectancy is 69 years. What does this mean? The last 9 years of life are restricted by disease and disability. Recommended amounts of most micronutrients do not differ for boys and girls until about ____ years of age. The scientific method depends on which sequence Continue reading >>
How Fiber Helps Control High Blood Sugar
Are you filling up on fiber? If you have type 2 diabetes, you should be — including high-fiber foods in your diet is a healthy way to control high blood sugar. As an added bonus, you may be able to stay full longer on the correct portion sizes than you would if you were eating more refined foods. And eating lots of soluble fiber (the kind found in oatmeal, beans, and apples, among other foods) may help reduce dangerous visceral belly fat, according to a recent study. "Fiber promotes good bowel health, lowers the risk of cancer and heart disease, and also controls your blood sugar in a certain way," explains Amy Kranick, a registered dietitian and certified diabetes educator with the adult diabetes program at Vanderbilt University Medical Center in Nashville, Tenn. When fiber is digested, your body handles it differently than the way in which refined carbohydrates, such as white flour, are digested. A portion of the fiber simply passes through your digestive system intact. This difference means that eating foods rich in fiber is less likely to cause a spike in high blood sugar. "Fiber doesn't require insulin [to digest], so it isn't counted as part of your carbohydrates," says Kranick. As a result, when you are reading labels and budgeting daily carbohydrates, you can subtract half the grams of dietary fiber from the total carbohydrate count. At the same time, you should be keeping track of how much fiber you eat. Adults need at least 25 grams of fiber daily for best health outcomes, says Kranick. Other Benefits of Fiber Fiber may also help you manage your overall eating habits, says Kranick. Here are some of the additional benefits of eating high-fiber foods: Antioxidants. Many of the foods that contain fiber also contain antioxidants, which are generally good for you Continue reading >>
How Does Fiber Affect Blood Glucose Levels?
Fiber is a type of carbohydrate (just like sugars and starches) but since it is not broken down by the human body, it does not contribute any calories. Yet, on a food label, fiber is listed under total carbohydrate. So this gets kind of confusing for people who have diabetes. Carbohydrate is the one nutrient that has the biggest impact on blood glucose. So, does fiber have any effect on your blood glucose? The answer is that fiber does not raise blood glucose levels. Because it is not broken down by the body, the fiber in an apple or a slice of whole grain bread has no effect on blood glucose levels because it isn't digested. The grams of fiber can actually be subtracted from the total grams of carb you are eating if you are using carbohydrate counting for meal planning. So, fiber is a good thing for people with diabetes. Of course, most of the foods that contain fiber (fruits, vegetables, whole grain breads, cereals, and pastas) also contain other types of non-fiber carbohydrate (sugar, starch) that must be accounted for in your meal plan. The average person should eat between 20-35 grams of fiber each day. Most Americans eat about half that amount. A study in the New England Journal of Medicine showed that people with diabetes who ate 50 grams of fiber a day — particularly soluble fiber — were able to control their blood glucose better than those who ate far less. So if fiber does not give us any calories, why exactly should you eat it? There are two types of fiber: insoluble and soluble. Insoluble fiber keeps your digestive tract working well. Whole wheat bran is an example of this type of fiber. Soluble fiber can help lower your cholesterol level and improve blood glucose control if eaten in large amounts. Oatmeal is an example of this type of fiber. Another ben Continue reading >>
How Does Eating Affect Your Blood Sugar?
Part 1 of 8 What is blood sugar? Blood sugar, also known as blood glucose, comes from the food you eat. Your body creates blood sugar by digesting some food into a sugar that circulates in your bloodstream. Blood sugar is used for energy. The sugar that isn’t needed to fuel your body right away gets stored in cells for later use. Too much sugar in your blood can be harmful. Type 2 diabetes is a disease that is characterized by having higher levels of blood sugar than what is considered within normal limits. Unmanaged diabetes can lead to problems with your heart, kidneys, eyes, and blood vessels. The more you know about how eating affects blood sugar, the better you can protect yourself against diabetes. If you already have diabetes, it’s important to know how eating affects blood sugar. Part 2 of 8 Your body breaks down everything you eat and absorbs the food in its different parts. These parts include: carbohydrates proteins fats vitamins and other nutrients The carbohydrates you consume turn into blood sugar. The more carbohydrates you eat, the higher the levels of sugar you will have released as you digest and absorb your food. Carbohydrates in liquid form consumed by themselves are absorbed more quickly than those in solid food. So having a soda will cause a faster rise in your blood sugar levels than eating a slice of pizza. Fiber is one component of carbohydrates that isn’t converted into sugar. This is because it can’t be digested. Fiber is important for health, though. Protein, fat, water, vitamins, and minerals don’t contain carbohydrates. These components won’t affect your blood sugar levels. If you have diabetes, your carbohydrate intake is the most important part of your diet to consider when it comes to managing your blood sugar levels. Part 3 Continue reading >>
Nature's Best Sugar Blockers
You may have heard that whole grain products are high in fiber. However, the starch in grains quickly turns to sugar and overwhelms any blood sugar-blocking effect the fiber might have. Of course, all fruits and vegetables contain sugar; that's what makes them carbohydrates. Nevertheless, most contain proportionately more soluble fiber than sugar, so they don't raise blood sugar as much as grain products and other refined carbohydrates do. Keeping blood sugar steady is an important tool for preventing insulin spikes, which can lock fat into your cells and prevent it from being used for energy. The substance in our diet that's most responsible for these blood sugar surges is starch. But the good news is you can blunt the blood sugar-raising effects by taking advantage of natural substances in foods—like fiber in fruits and veggies—that slow carbohydrate digestion and entry into the bloodstream. You can tell which fruits and vegetables have the best balance of fiber to sugar by looking at their glycemic loads (Not sure what that means? See Glycemic Impact 101.). All of the carbohydrates that have been associated with increased risk of obesity or diabetes have glycemic loads greater than 100. On the other hand, fruits and vegetables with glycemic loads less than 100 have been associated with reduced risk. Thus, you should avoid fruits or vegetables with glycemic loads higher than 100, even though they contain soluble fiber. Fruits and vegetables whose glycemic loads are between 50 and 100 are themselves acceptable to eat, but they release enough glucose to nullify their usefulness as sugar blockers. The best fruit and vegetable sugar blockers are those with glycemic loads less than 50. It takes about 10 grams of fiber to reduce the after-meal blood sugar surge from a s Continue reading >>
How Soon After Ingestion Of Food Does Blood Sugar Rise?
After eating, your blood sugar levels begin to rise within 15 to 30 minutes, but only if your meal or snack includes carbohydrates. The speed and level of the increase depend on the type of carbohydrates and other nutrients found in the foods you eat, as well as on your body's ability to manage your blood sugar levels. Carbohydrates are the main constituent of food that can raise your blood sugar levels. The amount and the type of carbohydrates you eat influence how quickly your blood sugar levels change after eating. Carbohydrates from liquids, such as juices and soft drinks, are usually digested more rapidly, while carbohydrates from solid foods, such as pasta and fruits, take a bit more time to break down. Foods that don't contain carbohydrates or only very little, such as non-starchy vegetables, butter, eggs, meat, poultry, fish, cheese and nuts, do not have the ability to significantly influence your blood sugar levels. Glycemic Index and Blood Sugar Only carbohydrate-containing foods have a glycemic index, which can be used to assess how quickly and how high your blood sugar levels will rise in response to different foods. Many high-glycemic foods can raise your blood sugar levels within as little as 15 minutes after eating, including white and whole-wheat bread, most breakfast cereals, rice, potatoes, french fries, scones and pretzels. Low-glycemic foods have a more modest effect on your blood sugar levels and it may take a bit longer to see a rise. The rise in your blood sugar levels is first seen in your venous blood, the blood drawn at the lab, and it takes a bit longer for the changes in your blood sugar levels to be measured in your capillary blood, the blood used when testing your blood sugars at home. Fat, Fiber and Mixed Meals Other foods you eat with car Continue reading >>
Reactive Hypoglycemia - Hypos After Eating
Tweet Reactive hypoglycemia is the general term for having a hypo after eating, which is when blood glucose levels become dangerously low following a meal. Also known as postprandial hypoglycemia, drops in blood sugar are usually recurrent and occur within four hours after eating. Reactive hypoglycemia can occur in both people with and without diabetes, and is thought to be more common in overweight individuals or those who have had gastric bypass surgery. What are the causes of reactive hypoglycemia? Scientists believe reactive hypoglycemia to be the result of too much insulin being produced and released by the pancreas following a large carbohydrate-based meal. This excess insulin production and secretion continues after the glucose derived from the meal has been digested, causing the amount of glucose in the bloodstream to fall to a lower-than-normal level. What causes this increase in pancreatic activity is unclear. One possible explanation is that in rare cases, a benign (non-cancerous) tumour in the pancreas may cause an overproduction of insulin, or too much glucose may be used up by the tumour itself. Another is that reactive hypoglycemia is caused by deficiencies in glucagon secretion. In the U.S. the National Institutes of Health (NIH) states that "the causes of most cases of reactive hypoglycemia are still open to debate". Signs and symptoms of reactive hypoglycemia Symptoms of reactive hypoglycemia can include: Anxiety Blurred vision Confusion Fatigue Headaches Heart palpitations Increased hunger Irritability Light-headedness Sleeping problems Sweating Weakness When talking about the signs of reactive hypoglycemia, it's important to note that many of these symptoms can be experienced without actually having low blood sugar. In fact, it is rare for such sympt Continue reading >>
Fibre
Fibre is the part of plants that our bodies cannot digest. There are two types of fibre: soluble and insoluble. Foods such as vegetables, fruits, legumes and whole grains contain fibre. Animal foods such as meats and eggs have no fibre. What is the difference between soluble and insoluble fibre? Soluble fibre is the soft fibre that helps control blood glucose (sugar) and reduces cholesterol. It also helps in managing diarrhea. Soluble fibre is present in oat bran, oatmeal, legumes (dried beans and lentils) and fruits such as apples and strawberries. Insoluble fibre is the bulky fibre that helps to prevent constipation. It also helps to prevent some types of cancers. It is present in wheat bran, whole grain breads and cereals, fruits and vegetables. Many foods contain both soluble and insoluble fibre. Why is fibre good for me? Fibre is important for your overall health. Some of its benefits include: Controlling blood glucose (sugar) Managing blood pressure Reducing blood cholesterol Increasing the feeling of being full Controling weight Regulating bowel movement Benefit for those with diabetes Soluble fibre in oat bran, legumes (dried beans of all kinds, peas and lentils), and pectin (from fruit, such as apples) and forms in root vegetables (such as carrots) is considered especially helpful for people with either form of diabetes. Soluble fibre may help control blood sugar by delaying gastric (stomach) emptying, retarding the entry of glucose into the bloodstream and lessening the postprandial (post-meal) rise in blood sugar. It may lessen insulin requirements in those with type 1 diabetes. Because fibre slows the digestion of foods, it can help blunt the sudden spikes in blood glucose (sugar) that may occur after a low-fibre meal. Such blood sugar peaks stimulate the pa Continue reading >>
Nutrition: Chapter 4
Consumption of foods sweetened with non-nutritive sweeteners is an effective weight loss option. t or f The rise in blood glucose levels after eating stimulates the pancreas to secrete the hormone ___, causing blood glucose levels to ____. When soluble fiber is present in the digestive tract, the fiber binds ____ so that they are excreted rather than absorbed. This helps reduce the amount of cholesterol in the body. The healthiest carbohydrates choices are whole grains, legumes, and fresh fruits and vegetables. t or f The glycemic index is a measure of how quickly and how high blood glucose levels rise after carbohydrates are consumed. t or f Line A shows the glycemic response after eating potatoes. Which of the following foods is most likely to cause a glycemic response similar to that shown in line A? Some foods made with refined grains can contain more of some nutrients and less of others than foods made from whole grains. t or f The grams of sugar on the food label do not differentiate between natural and added sugars. t or f Increased consumption of refined carbohydrates in the past few decades has been implicated in causing obesity. t or f stimulates the breakdown of liver glycogen. He took too much of his medication that is used to control his blood sugar. Your friend Jason has diabetes and developed hypoglycemia. Of the following situations, which is the most likely reason why he developed hypoglycemia? All carbohydrates are converted to glucose before they can be absorbed into the body. t or f Women who have gestational diabetes are at risk for developing type 2 diabetes later in life. t or f Unrefined carbohydrates cause a greater glycemic response than refined sugars. t or f Which of the following is an example of an unrefined food? Anaerobic metabolic pathw Continue reading >>
Diabetes Diet: Create Your Healthy-eating Plan
Your diabetes diet is simply a healthy-eating plan that will help you control your blood sugar. Here's help getting started, from meal planning to exchange lists and counting carbohydrates. Definition A diabetes diet simply means eating the healthiest foods in moderate amounts and sticking to regular mealtimes. A diabetes diet is a healthy-eating plan that's naturally rich in nutrients and low in fat and calories. Key elements are fruits, vegetables and whole grains. In fact, a diabetes diet is the best eating plan for most everyone. Purpose If you have diabetes or prediabetes, your doctor will likely recommend that you see a dietitian to help you develop a healthy eating plan. The plan helps you control your blood sugar (glucose), manage your weight and control risk factors for heart disease, such as high blood pressure and high blood fats. When you eat excess calories and fat, your body responds by creating an undesirable rise in blood glucose. If blood glucose isn't kept in check, it can lead to serious problems, such as a dangerously high blood glucose level (hyperglycemia) and long-term complications, such as nerve, kidney and heart damage. You can help keep your blood glucose level in a safe range by making healthy food choices and tracking your eating habits. For most people with type 2 diabetes, weight loss also can make it easier to control blood glucose and offers a host of other health benefits. If you need to lose weight, a diabetes diet provides a well-organized, nutritious way to reach your goal safely. Diet details A diabetes diet is based on eating three meals a day at regular times. This helps your body better use the insulin it produces or gets through a medication. A registered dietitian can help you put together a diet based on your health goals, tas Continue reading >>
Fibre
Fibre is the part of plants that our bodies cannot digest. There are two types of fibre: soluble and insoluble. Foods such as vegetables, fruits, legumes and whole grains contain fibre. Animal foods such as meats and eggs have no fibre. What is the difference between soluble and insoluble fibre? Soluble fibre is the soft fibre that helps control blood glucose (sugar) and reduces cholesterol. It also helps in managing diarrhea. Soluble fibre is present in oat bran, oatmeal, legumes (dried beans and lentils) and fruits such as apples and strawberries. Insoluble fibre is the bulky fibre that helps to prevent constipation. It also helps to prevent some types of cancers. It is present in wheat bran, whole grain breads and cereals, fruits and vegetables. Many foods contain both soluble and insoluble fibre. Why is fibre good for me? Fibre is important for your overall health. Some of its benefits include: Controlling blood glucose (sugar) Managing blood pressure Reducing blood cholesterol Increasing the feeling of being full Controling weight Regulating bowel movement Benefit for those with diabetes Soluble fibre in oat bran, legumes (dried beans of all kinds, peas and lentils), and pectin (from fruit, such as apples) and forms in root vegetables (such as carrots) is considered especially helpful for people with either form of diabetes. Soluble fibre may help control blood sugar by delaying gastric (stomach) emptying, retarding the entry of glucose into the bloodstream and lessening the postprandial (post-meal) rise in blood sugar. It may lessen insulin requirements in those with type 1 diabetes. Because fibre slows the digestion of foods, it can help blunt the sudden spikes in blood glucose (sugar) that may occur after a low-fibre meal. Such blood sugar peaks stimulate the pa Continue reading >>
State-of-the-art Paper Dietary Strategies For Improving Post-prandial Glucose, Lipids, Inflammation, And Cardiovascular Health
The highly processed, calorie-dense, nutrient-depleted diet favored in the current American culture frequently leads to exaggerated supraphysiological post-prandial spikes in blood glucose and lipids. This state, called post-prandial dysmetabolism, induces immediate oxidant stress, which increases in direct proportion to the increases in glucose and triglycerides after a meal. The transient increase in free radicals acutely triggers atherogenic changes including inflammation, endothelial dysfunction, hypercoagulability, and sympathetic hyperactivity. Post-prandial dysmetabolism is an independent predictor of future cardiovascular events even in nondiabetic individuals. Improvements in diet exert profound and immediate favorable changes in the post-prandial dysmetabolism. Specifically, a diet high in minimally processed, high-fiber, plant-based foods such as vegetables and fruits, whole grains, legumes, and nuts will markedly blunt the post-meal increase in glucose, triglycerides, and inflammation. Additionally, lean protein, vinegar, fish oil, tea, cinnamon, calorie restriction, weight loss, exercise, and low-dose to moderate-dose alcohol each positively impact post-prandial dysmetabolism. Experimental and epidemiological studies indicate that eating patterns, such as the traditional Mediterranean or Okinawan diets, that incorporate these types of foods and beverages reduce inflammation and cardiovascular risk. This anti-inflammatory diet should be considered for the primary and secondary prevention of coronary artery disease and diabetes. Continue reading >>
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The 4 Foods That Will Steady Your Blood Sugar
Wondering what blood sugar has to do with you, if you don’t have diabetes? Keeping your blood sugar levels as steady as possiblenow may help you avoid getting diabetes later. “As you get older, your risk for type 2 diabetes goes up,” says Alissa Rumsey, Registered Dietitian and Spokesperson for the Academy of Nutrition and Dietetics. “Since you can’t modify your age, it is important to take other steps to lower your risk, including maintaining a healthy weight, getting enough exercise, and balancing your diet to prevent spikes in blood sugar.” Controlling your blood sugar will also just make you feel better. “It’s best to control blood sugar—it keeps your energy stable,” says Leann Olansky, M.D., an endocrinologist at the Cleveland Clinic. “If your blood sugar doesn’t vary that much before and after a meal, that’s a healthier way to be.” Unrelated to diabetes, symptoms of occasional high blood sugar aren’t life-threatening, but rather unpleasant and only potentially dangerous if you suffer from other health problems. “When your blood sugar is too high, it can make you feel sluggish,” says Dr. Olansky. “When it’s higher still, it can lead to dehydration and make your blood pressure unstable, and cause you to urinate more often, especially at night.” But when your blood sugar remains chronically high, insulin, a hormone that’s supposed to help your body store sugar as energy, stops working as it should. “Prolonged high blood sugar levels can lead to insulin resistance, meaning your body isn’t able to use insulin properly,” says Rumsey. “Over time this insulin resistance can develop into diabetes, when insulin isn’t able to keep your blood sugar within normal levels.” Current research reveals an association between spik Continue reading >>
Nutrition Final Pretest 1.3
Which of the following is the best definition of essential nutrient? Nutrients a person must consume to build muscle Nutrients a person must consume to maintain health Nutrients that should be taken as supplements Nutrients that are provided by animal foods only, including meat, dairy foods, and eggs Nutrients a person must consume to maintain health According to the choosemyplate.gov meal plan, food high in healthy oils include nuts and olives. All of the following are characteristics of the Dietary Reference Intakes, except: Can be used to evaluate if a person's diet provides adequate amounts of the essential nutrients There are two sets of standards, one for healthy people and one for when someone is sick The standards are designed to reduce the risk of chronic disease The standards are designed to prevent nutrient deficiency There are two sets of standards, one for healthy people and one for when someone is sick Which of the following is defined as recommendations for the amounts of energy, nutrients, and other food components that healthy people should consume to stay healthy, reduce the risk of chronic diseases, and prevent deficiency. Which of the following is a characteristic of essential fatty acids (EFAs) ? Cholesterol is an example of an essential fatty acid EFAs can be formed in the body by converting tryglycerides into glucose. The body cannot make sufficient quantities EFAs to meet the metabolic needs. They are metabolized at an extremely high rate as compared to other compounds The body cannot make sufficient quantities EFAs to meet the metabolic needs. Lipids that are consumed in the diet are absorbed into the intestinal mucosal cells. From here, all of the following molecules, with the exception of ____, are not soluble in water, and are thus packaged Continue reading >>
