Nutrition-Carbohydrates
Basics of Nutrition (Australia, New Zealand)
Basics of Nutrition (Australia, New Zealand)
Kartei Details
| Karten | 25 |
|---|---|
| Sprache | English |
| Kategorie | Ernährung |
| Stufe | Grundschule |
| Erstellt / Aktualisiert | 17.06.2013 / 08.05.2016 |
| Weblink |
https://card2brain.ch/box/nutritioncarbohydrates
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Dietary fibre
When the pancreas detects excess glucose, it releases the
Cellulose is a(n)
Digested white sugar is broken into ________ and _________
Starch is a
Fibre content of the diet can be increased by adding:
Which form of diabetes is most common
The recommended daily intake for fibre is approximately _____ grams.
Glucose, galactose and fructose are:
One of the componets of metabolic syndrome is:
Non fermentable/ insoluble fibres:
Viscous/ soluble fibres:
Viscous/ soluble fibres:
Major food sources of non-fermentable fibre:
Major food sources of viscous fibre:
Physiological effects of non-fermentable fibres:
- increases faecal bulk
- decreases intestional transit time
Physiological effects of viscous fibres:
- delays stomach emptying
- slows glucose absorption
- can lower blood cholesterol
Carbohydrate digestion and absorption:
Mouth: some starch is broken down to maltose by salicary amylase
Stomach: salivary amylase is inactivated by strong acid in the stomach. No further digestion occurs in the stomach.
Pancreas:enzymes such as pancreatic amylases break down starch into maltose in the small intestine
Small intestine: enzymes (maltase, sucrase, lactase) in the wall of the small intestine (absorptive cells) break down the disaccharides sucrose, lactose and maltos into monosaccharides glucose, fructose and galactose.
Absorption of glucose, fructose and galactose into blood to be taken to the liver via a portal vein.
Large intestine: viscous fibre is fermented into various acids and gases by bacteria in the large intestine.
Rectum and anus: non-fermentable fibre escapes digestion and is excreted in faeces, but little other dietary carbohydrate remains.
Primary lactose maldigestion
when the production of the enzyme lactase declines for no apparent reaseon
present in 75% of world population
Secondary lactose maldigestion:
temporary condition in which lactase production is decreased in response to other conditions suchas intestinal diarrhoea.
Lactose intolerance:
When significant symptoms occur after lactose intake/ severe lactose maldigestion
Symptoms: gas, abdominal bloating, cramps, diarrhoea
Bloating and gas: caused by bacterial fermention of lactose
Diarrhoea is caused by undigested lactose in the large intestine as it draws water from the circulatory system into the large intestine.
Absorption of glucose and galactose:
active absorption process (specific carrier and energy needed)
Taken up into the absorptive cells along with sodium.
Absorption of fructose
Fructose is taken up by the absorptive cells vias faciliated duffusion. (Carrier needed but no energy)
therfore a slower process than galactose and glucose absorption => could lead to diarrhoea (attracts water to small intestine)
Some Fructose is converted to glucsoe in the absorptive cells.
Singel sugars in the absoptive cells are then transported via the portal vein to the liver.
Liver transformes galactose and fructose into glucose and:
- releasing it directly into the bloodstrema for transport to organs (brains, muscles, kidneys and adipose tissue)
- producing glacagon for storage af carbohydrate
- producing fat (minor amount, if any)
Regultion of blood glucose:
When blood glucose rises ABOVE the nomal range of 3.9 to 5.5 mmol/L the pancreas releases insulin to lower the glucose level by:
- transporting glucose into cells
- converting glucose to glycogen
When blood glucose falls BELOW the normal range:
Pancreas releases glucagon to restore blood glucose levels to normal by:
- breaking down glycagen to glucose (hormone epinephrine helps )
- increasing gluconeogenesis.
