CHAPTER 4 AND 5 STUDY GUIDE FOR EXAM 3 BRING CALCULATOR Know and understand the following Sorbitol mannitol xylitol in gum we often consume high sugar gums Alcohol sugars non sugar sweeteners Sugar Alcohols Nonsugar Sweeteners pregnant women are told not to consume more than 2 nonsugar products day just because they don t know the effects on baby sometimes they combine these different types Saccharin ex Sweet Low first on market taken off because after research it was causing gallbladder cancer on mice to humans we don t have same outcomes as mice so they put it back on market Sweet Low Sucralose Splenda Stevia ex Truvia Aspartame Acesulfame K PKU we are all tested for it when we re born if you have high levels of phinomalonine amino acid means your body can t break this down it stays elevated in blood causing brain damage diabetics love it because it s very heat stable can go in any products not bad aftertaste comes from sunflower seed plant Potassium person requires insulin delivered via daily injections or insulin pump autoimmune disorder that destroys the insulin producing B cells of the pancreas Diabetes mellitus Type I II gestational and secondary Type 1 insulin dependent diabetes mellitus IDDM or juvenile onset diabetes resulting in little or no insulin production Type 2 non insulin dependent diabetes mellitus or adult onset diabetes mellitus levels that are above normal medication or insulin injections Gestational Diabetes temporary form of diabetes that develops in 4 to 7 of pregnancy women genetics obesity physical inactivity play major roles in insulin resistance can often be managed by diet weight loss exercise may require glucose lowering skeletal muscle adipose tissue develop insulin resistance resulting in blood glucose characterized by insulin resistance brought on by hormonal changes that take place during pregnancy women who will develop gestational diabetes are at increased risk for developing type 2 diabetes Secondary Diabetes brought on by other diseases medical conditions medications Define diabetes mellitus signs symptoms regulation of glucose levels and the diet guidelines Symptoms Associated with Type I Type II Diabetes Type I Diabetes Risk Factors frequent urination excessive thirst fatigue unusual weight loss extreme hunger and ketosis Type II Diabetes Symptoms frequent urination excessive thirst fatigue frequent infections unusual weight loss blurred vision vaginal itching cuts bruises that are slow to heal tingling or numbness in hands or feet and frequent urinary tract infections most common 3 symptoms blurred vision frequent thirst urination unusual weight loss Insulin resistance Type 2 Diabetes Gestational Diabetes sedentary lifestyle exercise fewer than 3 times week overweight obese BMI greater than 25kg m 2 history of vascular disease being over 45 years of age being of African Hispanic Native American or Pacific Island descent having polycystic ovary syndrome females having high blood pressure greater than 140 90 mm Hg having low HDL cholesterol less than 35 mg dL having triglycerides greater than 250 mg dL Risk factors and complications of diabetes Risk factors for Type 2 family history history of gestational diabetes or delivery of a baby weighing more than 9 pounds a birth Risk Factors Ethnicity Genetics in utero environment birth weight obesity abdominal body fat signs symptoms are often ignored by people Risk factors associated with gestational diabetes overweight or very overweight history of abnormal glucose tolerance over 25 years of age being of African Hispanic native American or pacific islander descent family history of type 2 diabetes or gestational diabetes previous delivery of a stillborn or a very large baby having gestational diabetes with previous pregnancy Monosaccharaides 1 sugar unit aren t attached w anything carbon hydrogen oxygen ratio 1 2 1 hexose sugars have 6 carbon atoms abundant forms in food structure of monosaccharide on PPT Glucose bodies prefer as sole source photosynthesis provide cells with source of energy can be converted into protein amino acids can be stored as fat if too much preferred or sole energy source nervous system red blood cells storage as glycogen food sources in everything because it s cheap high fructose corn syrup consumption almost 35 lbs per person a year Monosaccharide disaccharides Classification of Carbohydrates Simple Carbohydrates Galactose Fructose roles in the body Disaccharides 2 sugar units two monosaccharaides bonded together common disaccharides Storage forms glucose animal and plant Lactose milk sugar galactose glucose Sucrose table sugar fructose glucose Maltose glucose glucose found in plant products Total fiber functional fiber soluble insoluble fiber Total fiber sum of dietary fiber functional fiber Functional Fiber food manufactures produce functional fiber or extract it from naturally occurring isolated complex carbohydrates then add it to their processed foods ex additional way to increase fiber intake fiber one bars ex coarse indigestible carb that we call roughage ex whole wheat breads seeds nuts barley whole grain etc Insoluble Fiber does not dissolve in water Soluble Fiber dissolve in water to form a gel that binds with cholesterol in our digestive tract to help carry it out of our bodies for diabetics sweet potatoes legumes peanuts beneficial in slowing absorption of sugar which results in lower blood sugar after meals ex whole grains whole wheat flour fruits strawberries bananas veggies carrots Health benefits of fiber food sources Dietary Fiber health benefits cardiovascular disease cholesterol obesity type 2 diabetes digestive health prevent constipation diverticular disease small intestine doesn t digest it promotes growth of beneficial intestinal bacteria dissolves swells in water oat barley multigrain reduce glucose levels insoluble for constipation Structure of monosaccharide s Monosaccharaides 1 sugar unit aren t attached w anything carbon hydrogen oxygen ratio 1 2 1 hexose sugars have 6 carbon atoms abundant forms in food structure of monosaccharide on PPT Oligosaccharides polysaccharides Complex Carbohydrates many monosaccharaides bonded together Oligosarrrarides 3 10 sugar units how they connect is by glycocidic bonds every time it gets longer longer another will attach food sources Raffinose Stachyose roles in the body undigested in the body Polysarracrides 10 sugar units most common types Glycogen Glycogen gluconeogenesis Glycogen stored in liver