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Dr. Rebekah S. Marsh
Kaplan University Instructor
Unit 7: Exercise paper
Four hours ago, I ate 3 oz of baked
chicken marinated in 1 tsp olive oil
and other spices, 1 cup rice and ½
cup beans, 2 cups salad (romaine
lettuce, carrots, onions and
radishes) with 2 tablespoons ranch
dressing and 1 cup of skim milk.
Now, I am going to run for 45
minutes and will lift weights for
another 30 minutes
1.
2.
3.
4.
5.
DUE: 03/22/2011 by
EOD (End of Day)
Tuesday
Are these activities considered aerobic,
anaerobic or a combination of both? And
why do you believe so based on the
scenario above?
Based on the meal plan above, what
foods contain carbohydrates, proteins
and fats?
How are carbohydrates, proteins and fats
digested and absorbed?
Which main pathway is utilized
(glycolysis, gluconeogenesis, beta
oxidation) when first starting to work
out? What macronutrient does this
pathway use and what are the end
products?
Please explain beta oxidation and
gluconeogenesis: what macronutrients
they are utilizing, what the end products
are and why they are needed while
working out?
Carbohydrates
http://www.nlm.nih.gov/medlineplus/ency/images/ency/fullsize/19824.jpg
Simple Carbohydrates
http://image.tutorvista.com/content/cellular-micromolecules/structure-of-forms-of-three-hexoes.jpeg
Dietary Carbohydrates: Monosaccharides
 Single Sugars- Glucose, Fructose, Galactose
 Share same molecular formula: C6H1206
 What are some foods that contain these
saccharides?
http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html
Simple Carbohydrates
http://upload.wikimedia.org/wikipedia/commons/b/bc/Disaccharide_structure.png
Dietary Carbohydrates: Disaccharides
 Two monosaccharides linked together formed a
glycosidic bond (loss of 1 H and 1 OH group)
 3 main disaccharides:
 Sucrose: glucose + fructose
What foods do we see
these
 Lactose: glucose + galactose
Saccharides in?
 Maltose: glucose + glucose
Sucrose
http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html
Complex Carbohydrates
http://www.ncbi.nlm.nih.gov/bookshelf/br.fcgi?book=stryer&part=A1517
Dietary Carbohydrates: Polysaccharides
Polymers of glucose
 Amylose: linear, unbranched chains of several
glucose molecules. Forms a colloidal dispersion
in hot water (swelling the granules to digest
within bodies)

What foods do we see amylose in?
 Amylopectin: highly branched chains of several
glucose molecules. Insoluble when digested, but
specialized enzymes take the big branches in
small maltodextrose type chains.

What foods do we see amylopectin in?
http://www.elmhurst.edu/~chm/vchembook/547starch.html
http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html
Digestion of Carbohydrates
 What enzymes aid in breaking down
carbohydrates?
 What organs aid in breaking down
carbohydrates?
Carbohydrate Digestion
http://www.annecollins.com/images/digestion.jpg
Absorption of Carbohydrates
Transporter
Major Sites
of Expression
Characteristics
SGLUT 1
Intestinal mucosa, kidney tubules
Co-transports one molecule of glucose or
galactose along with two sodium ions. Does
not transport fructose.
GLUT-1
Brain, erythrocyte, endothelial
cells, fetal tissues
Transports glucose (high affinity) and galactose,
not fructose. Expressed in many cells.
Liver, pancreatic beta cell, small
intestine, kidney.
Transports glucose, galactose and fructose. A low
affinity, high capacity glucose transporter;
serves as a "glucose sensor" in pancreatic
beta cells.
GLUT-3
Brain, placenta and testes
Transports glucose (high affinity) and galactose,
not fructose. The primary glucose transporter
for neurons.
GLUT-4
Skeletal and cardiac muscle,
adipocytes
The insulin-responsive glucose transporter. High
affinity for glucose.
Small intestine, sperm
Transports fructose, but not glucose or galactose.
Present also in brain, kidney, adipocytes and
muscle.
GLUT-2
GLUT-5
http://www.vivo.colostate.edu/hbooks/molecules/hexose_xport.html
Absorption of Carbohydrates
http://www.granolabox.com/wp-content/uploads/liver2.jpg
Glycemic Index
 Why may this be important?
 What problems do you think happen with the
glycemic index?
Glycemic Index
Sydney University GI Research Service
established in 1995 to provide a reliable GI
testing lab for local and international food
industry
http://www.glycemicindex.com/
Blood Glucose
Glycemic Index
High GI
Low GI
1
2
Time (h)
Glycemic Index
 What carbohydrate foods are the top rankers
that have the highest glycemic index?
 What carbohydrate foods are the lowest rankers
on the glycemic index?
 Sites to visit for more information:



http://www.glycemicindex.com/
http://www.carbs-information.com/glycemic-indexfood-chart.htm
http://www.mendosa.com/gilists.htm
Glycemic Index
Classification
GI range
(UNITS)
Examples
Low GI
55 or less
most fruit and vegetables (except potatoes,
watermelon), grainy breads, pasta, legumes/pulses,
basmati rice, milk, products extremely low in
carbohydrates (fish, eggs, meat, nuts, oils)
Medium GI
56 - 69
wheat bread, whole wheat products in general,
brown rice, orange sweet potato, table sugar
High GI
70 - 99
corn flakes, baked potato, some white rices (eg.
jasmine), croissant, white bread, candy
Control
100
straight glucose
http://www.glycemicindex.com/
Glycemic Index
 If I follow a GI diet, what happens to my
diabetes?
 Blood sugars (glucose) may potentially be
lower because insulin is able to be produced
in sufficient quantities to aid in bringing
glucose to the cells
 However, if you have Type 1 Diabetes
(deficiency in B-cell production in pancreas),
still have to take insulin pre-meal, but
possibly smaller dose
Carbohydrates- Case Study
After consuming milk, Bob starts to experience bloating, cramping, and
increased gas production. However, when Bob consumes yogurt he does
not experience any pain.
1. What is wrong with Bob (What is the name of the condition)?
2. What causes this condition?
3. Why did consuming yogurt not cause the same effects as milk?
4. As a nutritionist, what other products or food sources would you
recommend to replace milk or alleviate the symptoms?
5. What nutrients may be inadequate in the diet if dairy products are not
consumed?
6. Do you have any problems with consuming milk like Bob? Feel free to
share any additional information with the class.
References
 Thompson J, Manore M, & Vaughan L (2008).
The Science of Nutrition, 2nd edition. San
Francisco: Pearson Education Inc.
 Saladin, Kenneth S. (2001) Anatomy &
Physiology: The Unity of Form and Function,
2nd ed. New York: McGraw-Hill.