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TAMU NUTR 470 - Carbohydrate Nutrition, Digestion, and absorption
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NUTR 470 1ST EditionLecture 2Carbohydrate Nutrition, Digestion, and absorption• Review:-RQ: • calculated on carbohydrate and lipids• mixture of oxidation of carbohydrates and lipids -BMR: • rest conditions • value we measure is always smaller than 1 and greater than 0.7 • we see change/shift and decrease shows more oxidation of lipids/fatty acid and highershift• can show conditions such as diabetes or problems with fatty acid oxidation• can access disease condition Basic Concepts of DRIs-DRIs stand for Dietary Reference Intakes-Definition: • Levels of nutrient intake intended for use as reference values for planning and assessing diets for healthy people.-DRI— guide us to give us idea of how much of nutrients we need; values are essential for us to maintain health conditions -RDA vs. AI, the two DRI values• DRIs include two sets of values:-RDAs- • RDAs: Recommended Dietary Allowances• Levels of essential nutrient intake judged to be adequate to meet the known nutrient needs. • We need to have enough b/c provides us with glucose; provide energy is first metabolism we will talk about; generating ATP for many biological functions-AIs• Adequate Intakes • Levels of nutrient intake judged based on less conclusive scientific information than are the RDAs.• No conclusive statement about AIs; not realize why the type of nutrients is that important • For the test: Write full term These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.• RDA of carbohydrate is 130 g/day, which is low and based on the amount of glucose needed by the brain.-Food Sources of Carbohydrates• Simple sugars-Increase intake of simple sugar has been shown to lead to metabolic syndrome -Includes:• monosaccharides: glucose, fructose, galactose• disaccharides: -Containing two sugars covalently linked together-sucrose (glucose + fructose)-maltose (glucose + glucose)-lactose (glucose + galactose) • Food sources include: Breakfast cereals, sweeteners, fruits, vegetables, beverages, candy• Complex sugars (polysaccharides)-starches (plant form)-glycogen (animal form)-fibers• Alcohol is considered to be part of the carbohydrate family. One gram of alcohol provides 7 kilocalories.-Alcohol is considered a type of carb but in a separate category; when he talks about carbohydrates he’s usually referring to simple vs complex • Simple sugar -Food sources include: Breakfast cereals, sweeteners, fruits, vegetables, beverages, candy• Complex sugar-Food Sources include: Grain product, dried beans, vegetables• Fibers-Food Sources include: Grain products, fruits, vegetables, nuts, dried beans-Fibers can not be broken by human digestive enzymes.-High fiber diets may help prevent cardiovascular diseases, cancer, or even obesity.-Glycemic Index• Definition-Glycemic index is a measure of the extent to which carbohydrate and carbohydrate containing foods increase glucose levels.• at this point this gives us a good way to access: complex sugar, complex diet and food product• how can we access food product if is good or not?-GI is one way— compare that with a standard (such as glucose) then you referencethe food product to the food ingested to glucose-The extent to which blood glucose is raised by a 50-g portion of a carbohydrate-containing food compared to 50 g of glucose. • Ability of carbohydrate containing food to raise blood glucose levels• Why do we see rapid decrease?- rate for disappearance/disposal increases because of digestion-the slow release slows down digestion and lowers GI-based on this data we categorize food into High GI or Low GI-This is important because: what we need to think about in terms of health promotion- -High GI foods• Glucose, French bread, baked potato, Corn pops, French fries, white bread-Medium GI foods• Orange soda, sweet potato, rice, sucrose, Taco shells-Low GI foods• Honey, oatmeal, corn, pasta, orange juice, green peas, boiled potato, orange, apple, pear• Recommendations for Carbohydrates-Diets providing low glycemic index carbohydrates can improve blood glucose control in people with diabetes, as well as reduce elevated levels of blood cholesterol and triglycerides; have many benefits.-Reduce risk of disease such as diabetes and CVD due to reduction of cholesterol and triglycerides-Accessing intake of carbohydrate, will convert it into fat; more we store it, more fat deposition-Low GI foods reduce risk of many metabolic disease -High fiber diets may help prevent cardiovascular diseases, cancer, or even obesity.-Low carbohydrate and/or high fiber diets are considered as healthy foods• Issues in Carbohydrate Nutrition-Excessive intake of carbohydrates appears to contribute to the development of obesity and insulin resistance.-Low fiber intake appears to increase the risks of cancer.-Obesity is defined as a state of increased in body weight, specifically fat mass.-Obesity is the major risk of insulin resistance, which is the state that insulin fails to work properly.• Extra is converted and stored as fat• But, why do we store fat and not carbohydrate? -burn one gram of carbohydrate; fat has double amount of energy -when oxidized it will generate double amount of energy-Most likely adopted through evolution when food was scarce, to store as fat during difficult times.• Scientific Principles of Carbohydrate Nutrition-Conversion of excessive glucose into fat (lipogenesis) -Glucose metabolism provides substrates that can be used for fat synthesis.• Slow absorption rate; avoid problems with quick glucose absorption -Conversion of excessive glucose into fat-Glucose is one of two signals that stimulate the expression of genes for lipogenic enzymes, such as acetyl-CoA carboxylase and fatty acid synthase.-Glucose and insulin• Glucose-stimulated insulin secretion-Elevated levels of glucose stimulate insulin secretion from the pancreatic beta cells.-Insulin is a powerful lipogenic hormone.• insulin is the most important signal to convert glucose to fat for storage• Gluco-toxicity-Prolonged exposure of beta cells to high levels of glucose causes cell failure (type 2diabetes)• Basic of Digestive System-Oral cavity• saliva -GI system• Gastric juice• Pancreatic juice• Intestinal juice-Liver and Gallbladder• Bile• Basic Concepts of Digestion-Digestion is the process by which food is converted into substances that


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TAMU NUTR 470 - Carbohydrate Nutrition, Digestion, and absorption

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