(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

List different food sources of both soluble and insoluble fiber.

4.

 Soluble 

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

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

 

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