BI 199 Discussion 6 I. Announcements
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1 BI 199 Discussion 6 I. Announcements Outline comment status? Nutrition reports w/answers to questions submitted by by Wednesday. lombardi@uoregon.edu Please use requested format. Q? II. National Heart, Lung & Blood Institute Go, Slow, Whoa! Identifying Go, Slow, Whoa Foods! Partner contest! eat-right/choosing-foods.htm III.Carbohydrate Digestion & Glucose Regulation ch 4 pp131-7 IV.Glycemic Index & Diabetes Mellitus pp V. Are Added Sugars Bad for You? pp VI.Quiz Bowl Ch 4 Group Competition VII.The Lipids: Fats, Oils, Phospholipids & Sterols Lipoid? S&W ch 5 pp Importance of Fats + a Close Look!
2 Carbohydrate digestion begins in the mouth 1 1 Liver Esophagus Pancreas Stomach Small intestine Carbohydrate Digestion Large intestine Intestinal wall cells Capillary 2...enzyme from pancreas resumes enzymatic digestion Fibers travel unchanged to large intestine 1...but enzyme is turned off by stomach acidity Small intestine enzymes split dimers into monomers Monomers enter capillaries & are delivered to liver Liver converts galactose & fructose to glucose Galactose Lactose Sucrose Maltose Key: fiber Glucose starch S&W 2014 fig 4-11 p 131
3 Carbon atoms Bonds Glucose breakdown yields energy + CO 2 Glucose (6-carbon compound) 3-carbon compound Carbon dioxide 2-carbon compound 2 molecules of carbon dioxide S&W 2014 fig 4-12 p 133
4 If you're gonna eat the food, you'd better play the game! S&W 2011 p 128
5 HIGH 100 Glucose Glycemic Index? Rice milk Baked potato, boiled potato Sports drinks, jelly beans Pumpkin, popcorn, bagel Raisins, brown rice Honey Ice cream Corn, pound cake Rye bread, orange juice Grapes, corn tortillas Bran cereals, black-eyed peas, peaches, oranges Tomato juice, navy beans, apples, pears Soy milk Chickpeas (garbanzo beans) Barley Peanuts Mashed potato, instant; rice crackers Cornflakes Oatmeal, instant Watermelon, doughnut White bread, wheat bread, white rice Couscous, sucrose (table sugar) Cola, pineapple Oatmeal, cooked Bananas, mangoes Green peas, baked beans, pasta Chocolate pudding, chocolate candy Apple juice, dates, carrots Yogurt, milk Butter beans, lentils Kidney beans Cashews, cherries Soybeans Fructose LOW 0 S&W 2104 fig 4-14 p 138
6 Endocrine Pancreas: Insulin (I) & Glucagon (G) See-Saw Hormones in Regulating Blood Glucose I I I G G G LS 2007
7 Times of Plenty!! NB: Diabetics have problems either here or here. Fox 1987 Store!
8 Times of Need! Fox 1987 Mobilize!!
9 Guyton & Hall 2000
10 1994 Diabetes Prevalence in the US by State Source: Centers for Disease Control, Division of Diabetes Translation, S&W 2014 fig 4-15 p139a.
11 2010 Diabetes Prevalence in the US by State Source: Centers for Disease Control, Division of Diabetes Translation, S&W 2014 fig 4-15 p139b.
12 S&W 2014 tab 4-8 p 139
13 S&W 2014 tab 4-9 p 140
14 Genetic inheritance Excess food energy Inadequate physical activity Obesity Reduced glucose use for fuel Increased fat stores Enlarged fat mass Elevated blood lipids Inflammation Type 2 diabetes Hormone imbalance Insulin resistance S&W 2014 fig 4-16 p 141
15 Two talk about living with diabetes S&W 2014 p 141
16 Diabetics must constantly juggle diet, exercise & medication to control blood glucose! Medication Diet Exercise
17 Monitoring blood glucose is a critical step in learning to manage diabetes S&W 2014 p 142
18 Glucose: Sugar in Blood Normal: Pre-Diabetes: Diabetes: 126 mg/dl
19 Like others, diabetics benefit from whole grains, vegetables, fruits, legumes & non-/low-fat milk products! S&W 2011 p 133
20 Sugar alcohols like xylitol, mannitol & sorbitol can protect teeth against tooth decay S&W 2014 p 142
21 Exercise is a must based on its insulin-like effect! S&W 2011 p 135
22 Just look for these groups to find the carbohydrates in foods! S&W 2011 p 136
23 Sugar in processed foods? 1 Tbs creamer = 2 tsp sugar 12 oz cola 10 tsp sugar 1 Tbs ketchup = 1 tsp sugar ½ cup canned corn = 1 tsp sugar 8 oz sweetened yogurt = 8 tsp sugar 2 oz chocolate = 8 tsp sugar S&W 2011 fig 4-17 p 139
24 S&W 2014 fig C4-1 p 151
25 S&W 2014 fig C4-2 p 151
26 Sugary Desserts: # 1 calorie source for those 2 yr & older! Sugar-sweetened Soft Drinks: # 2 for adolescents & young adults! S&W 2014 p 151
27
28 Knock-out punch # 1 & # 2!!
29 S&W 2014 fig C4-3 p 152
30 Each person in the US ingests ~ ¾ cup or 31 tsp of refined sugars added to foods & beverages each day ~132 lb per year! S&W 2014 p 154
31 Glucose & Fructose in Common Added Sugars NB: HFCS alters lipid metabolism & promotes fatty deposition in the liver, abdominal obesity & prediabetes!...boo! S&W 2014 fig C4-4 p 153
32 Quiz Bowl, Chapter 4: Group Competition 1. The dietary monosaccharides (monomers) include: a. sucrose, glucose & lactose b. fructose, glucose & galactose c. galactose, maltose & glucose d. glycogen, starch & fiber 2. The polysaccharide that helps form the supporting structures of plants is: a. cellulose b. maltose c. glycogen d. sucrose 3. Enzymatic digestion of carbohydrate begins in the: a. mouth b. stomach c. small intestine d. large intestine 4. When blood glucose rises, the pancreas secretes & when blood glucose falls, the pancreas secretes. a. glycogen, insulin b. insulin, glucagon c. glucagon, glycogen d. insulin, fructose
33 Quiz Bowl, Chapter 4: Group Competition 5. When the body uses fat for fuel without the help of carbohydrate, this results in the production of: a. ketone bodies b. glucose c. starch d. galactose 6. Foods rich in soluble fiber lower blood cholesterol? T F 7. Type I diabetes is most often controlled by successful weight loss management. T F 8. Around the world, most people are lactose intolerant? T F 9. By law, enriched white bread must equal whole grain bread in nutrient content? T F 10.The fiber-rich portion of the wheat kernel is the bran layer. T F
34 Muscle tissue Fat tissue Blood capillaries Fat cell Lipids enter from blood Lipids exit to blood Nucleus Cell membrane S&W 2014 fig 5-1 p 159
35 Fat helps cushion joints & protect internal organs! S&W 2014 p 158
36 S&W 2014 fig 5-2 p 160
37 S&W 2014 fig 5-2 p 160
38 Glycerol 3 fatty acids of differing lengths A triglyceride formed from 1 glycol + 3 fatty acids S&W 2014 fig 5-3 p 160
39 Small amounts of fat offers pleasure & essential nutrients! S&W 2011 p 153
40 The more unsaturated the fat, the more liquid it is at room T o C. The more saturated the fat, the higher the T o C at which it melts. S&W 2014 p 162
41 Saturated Monounsaturated Polyunsaturated Point of unsaturation Points of unsaturation S&W 2014 fig 5-4 p 161
42 S&W 2014 fig 5-5 p 162
43 Emphasize good fats from plant sources like avocados! S&W 2014 p 163
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