dr. rebekah s. marsh kaplan university instructor
TRANSCRIPT
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
DUE: 03/22/2011 by EOD (End of Day)
Tuesday
1. Are these activities considered aerobic, anaerobic or a combination of both? And why do you believe so based on the scenario above?
2. Based on the meal plan above, what foods contain carbohydrates, proteins and fats?
3. How are carbohydrates, proteins and fats digested and absorbed?
4. 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?
5. Please explain beta oxidation and gluconeogenesis: what macronutrients they are utilizing, what the end products are and why they are needed while working out?
http://www.nlm.nih.gov/medlineplus/ency/images/ency/fullsize/19824.jpg
http://image.tutorvista.com/content/cellular-micromolecules/structure-of-forms-of-three-hexoes.jpeg
Dietary Carbohydrates: Monosaccharides
Single Sugars- Glucose, Fructose, GalactoseShare same molecular formula: C6H1206
What are some foods that contain these saccharides?
http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html
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 + fructoseLactose: glucose + galactoseMaltose: glucose + glucose
http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html
Sucrose
What foods do we see theseSaccharides in?
http://www.ncbi.nlm.nih.gov/bookshelf/br.fcgi?book=stryer&part=A1517
Dietary Carbohydrates: Polysaccharides
Polymers of glucoseAmylose: 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://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html
http://www.elmhurst.edu/~chm/vchembook/547starch.html
Digestion of CarbohydratesWhat enzymes aid in breaking down
carbohydrates?
What organs aid in breaking down carbohydrates?
http://www.annecollins.com/images/digestion.jpg
Absorption of Carbohydrates
TransporterMajor Sitesof Expression
Characteristics
SGLUT 1 Intestinal mucosa, kidney tubulesCo-transports one molecule of glucose or
galactose along with two sodium ions. Does not transport fructose.
GLUT-1Brain, erythrocyte, endothelial
cells, fetal tissuesTransports glucose (high affinity) and galactose,
not fructose. Expressed in many cells.
GLUT-2Liver, 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 testesTransports glucose (high affinity) and galactose,
not fructose. The primary glucose transporter for neurons.
GLUT-4Skeletal and cardiac muscle,
adipocytesThe insulin-responsive glucose transporter. High
affinity for glucose.
GLUT-5 Small intestine, spermTransports fructose, but not glucose or galactose.
Present also in brain, kidney, adipocytes and muscle.
http://www.vivo.colostate.edu/hbooks/molecules/hexose_xport.html
http://www.granolabox.com/wp-content/uploads/liver2.jpg
Glycemic IndexWhy may this be important?
What problems do you think happen with the glycemic index?
Glycemic IndexSydney University GI Research Service established in 1995 to provide a reliable GI testing lab for local and international food industry
http://www.glycemicindex.com/
Glycemic Index
1 2
Time (h)
B
loo
d G
luc
os
e
High GI
Low GI
Glycemic IndexWhat 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-
index-food-chart.htm http://www.mendosa.com/gilists.htm
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 glucosehttp://www.glycemicindex.com/
Glycemic IndexIf 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 StudyAfter 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.
ReferencesThompson 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.