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1. Differentiate nutritive and non-nutritive sweeteners
- Nutritive sweeteners provide energy in the form of carbohydrates.
- Non-nutritive sweeteners are "sugar substitutes" or "artificial sweeteners" and are  alternatives that contain zero or very low amounts of carbohydrates or energy.
2. Top sources of added sugar
-beverages
- Limit for men: 38 g
- Limit for women: 25 g
3. List sugar alcohols and describe how they differ from sugar (i.e. why do processors add sugar to foods?).
4. Describe the functional roles that added sugar plays in processed foods.
5. Calculate the % of the American Heart Association’s added sugar limit – for a man or woman - provided by a food or beverage (given the product’s Nutrition Facts panel).
6. Describe the roles that excessive added sugar plays in the development of CVD and type 2 diabetes.
7. Define ADI and explain how it relates to non-nutritive sweeteners.
ADI - Acceptable Daily Intakes: the amount a person can safely consume every day over a lifetime without risk.

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Which 3 MyPlate food groups provide carbohydrate (consistently)?
-grain
-dairy
-fruits

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1. What foods could you recommend for a college student with celiac's disease?

2. What correlation does hunger and the blood sugar fluctuation have?

3. Explain why no carbohydrate should be demonized?

4.  What is the difference between type I and type II diabetes?

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Types & Sources of CHO

(1-2)

1.

List those CHO’s that are:

•

Digestible:

•

Resistant to digestion:

•

Undigestible:

2.

List the reasons a CHO are digestible, resistant to digestion or undigestible.

3.

Categorize the MyPlate CHO’s by either simple or complex CHO’s.

4.

List potential foods that would have the different simple and complex CHO’s in them.

•

Sugars

•

Starches

•

Fiber

Functions of CHO

(3-6)

1.

Define Fiber.

2. a type of carbohydrate that cant be digested, can either be soluble or insoluble fiber

Describe all of the differences between soluble and insoluble fiber.

3. Soluble fiber

easily disolved in water and bodily fluids

transforms into a gel-like substance

it feeds good gut bacteria in colon

Insoluble Fibers

Does not disolve in bodily fluids or water

absorbs fluids and joins substances to form stool (think brown sponge)

List different food sources of both soluble and insoluble fiber.

4.

Soluble

brown rice

quinoa

apple w/ skins

Most barries (blueberry,strawberry, cranberry)

cucumber

eggplant

Insoluble

oatmeal

sweet potato

broccoli

kale

Think dark greens

Both

beet greens

carrots

green beans

cabbage

mango

zucchini

List and describe the health benefits of fiber.

5. soluble fiber is a prebiotic that feeds the microbiota in your large intestine
helps regulate the body's use of sugars, helping to keep hunger and blood sugar in check.

List and describe the various functions of CHO in our diet including:

•

Sugars

•

Starches

•

Fiber

6. Cant digest or absorb, The health benefit of fiber are: that insoluble fibers create a gel-like substance in the stomach

slows gastric emptying thus, absorption of nutrients( rate at which chyme leaves stomach)

hunger and fullness for weight management

can help lower cholesterol via bile

Define what an “absorbed” CHO is.

7.

Define what an “unabsorbed” CHO is.

8.

List and describe the various fates of an absorbed CHO.

9.

Describe the differences and similarities between liver and muscle glycogen.

10.

List and describe the fate of unabsorbed CHO.

Food to Function

(7-9)

11.

List the different parts of the GI Tract in order beginning at the mouth

12.

List each part of the GI Tract where digestion occurs and explain it in detail

13.

List each part of the GI Tract where absorption occurs and explain that process

14.

Define lactose intolerance and describe what causes it.

15.

Define gluten intolerance.

16.

Define Celiac Disease

17.

Describe the nutrient that seems to trigger Celiacs and the food sources it is found in

18.

Describe how gluten (gliadin) causes villi and mucosa cells to erode.

19.

Describe how the erosion of villi and mucosa affect digestion and absorption.

20.

Describe the difference between Celiac and a weight loss diet that avoids gluten.

Regulation of Blood Sugar (glucose) and Diabetes

(10-11)

21.

Describe a normal blood glucose curve after a meal and how that occurs across a whole day

22.

Describe how CHO in a meal increases blood glucose.

23.

Define hyperglycemia.

24.

Define hypoglycemia.

25.

Describe how our body regulates blood glucose after a meal, hyperglycemia.

26.

Describe how our body regulates blood glucose during hypoglycemia.

27.

Describe the difference between liver glycogen and muscle glycogen.

28.

Describe Type I Diabetes.

29.

Describe Type II Diabetes.

30.

List the similarities and differences between Type I & II Diabetes

Sugar and Health

(12-15)

31.

Define Added Sugar. What it is and what it isn’t.

32.

Describe what our body does with sugar when we eat it.

33.

Describe what our body does with EXCESS sugar when we eat it.

34.

List and describe the potential health effects of excessive sugar intake

•

Body fat

•

Body weight

•

Sugar addiction: sugar “hijacking” our brain

35.

Define caloric density

36.

Define nutrient density

37.

Describe the impact that added sugar has on the caloric density of our diet

38.

Describe the impact that added sugar has on the nutrient density of our diet

39.

List and describe the different CHO recommendations such as RDA, AI and AMDR’s

40.

Describe how you and everyone can incorporate dietary CHO into a health diet

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-Read the question TWICE to make sure it is not trying to mislead you (ex.- "which of these is NOT" "All of the following EXCEPT"
-Rewatch lecture videos
-rewrite over and over on a whiteboard
-don't just memorize it, understand it. That way, you can apply it (which is more of the questions that Janet asks anyways :)
-read the learning objectives for the labs and make sure you understand those concepts
- reading through all the gap notes as if your are teaching someone to see if you understand everything
- rewatch lectures and write extra notes that personally help you understand the concept in a different color pen

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Glycogen -

Diabetes - problem with insulin in body

Glucose -

Bile - created in liver out of cholesterol, helps digestion by breaking down fats

Diverticulitis - pouches created by pressure in the large intestine

Hypoglcemia - Having to little sugar in your blood (Need to eat/ hungry)

Hyperglycemia - Having to much sugar in your blood (Right after you eat especially with high carbohydrate meals)

Simple Carbs - AKA sugars, disaccharides (lactose, maltose, sucrose), monosaccharides (glucose, galactose, fructose)

Complex Carbs - polysaccharides, fiber, starch, resistant starch

Starches -

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1.

Explain the fates of ALL nutrients & separately explain the possible fates for dietary carbohydrates.

2.

Discuss the functions of dietary carbohydrate including the health effects of Fiber.

3.

What is the difference between wheat bread and whole wheat bread? (Previous Lecture) How can you

identify the difference?

4.

Discuss digestion and absorption (or lack of) of Carbohydrate

in detail.

5.

Describe Lactose and Gluten Intolerance.

6.

Discuss Celiac’s Disease & the ramifications of uncontrolled CD

7.

Describe diabetes and be able to list similarities and differences between T2D & T1D

8.

Discuss the health impact ADDED sugar can have.

9.

Define Nutrient & Caloric Density and use it to define how added sugars affects our diet with them.

10.

Know which carbohydrate sources are recommended to be in your diet (and which aren’t).

11.

Be able to explain blood sugar regulation

12.

Be able to list & describe dietary carbohydrate recommendations