ERICKA JEAN JOCSON

BSN 2-3

1. Carbohydrates related diseases?

 Infants and early childhood

o Episodic lactic acidosis from early infancy, failure to thrive, and hypotonia with or
without features that may suggest specific defects
o Infantile or early childhood mental retardation, hypotonia, failure to thrive, and
other features
o Mental retardation/developmental delay with features that suggest storage
disorders
o Episodic vomiting in infants or young children
 Childhood or adolescence
o Episodic acidosis in childhood or early adulthood, often with features of a specific
disorder
o Intermittent or episodic ataxia in childhood and adolescence
 In adults and, more rarely, in adolescents or older children
o Cramps and weakness, often with some episodes of muscle breakdown and
myoglobinuria, during or after heavy anaerobic exercise
o Symmetrical neuromuscular disease with weakness and wasting of proximal
muscle

2. Important of insoluble and soluble fiber?

 Normalizes bowel movements. Dietary fiber increases the weight and size of your stool
and softens it. A bulky stool is easier to pass, decreasing your chance of constipation.
If you have loose, watery stools, fiber may help to solidify the stool because it absorbs
water and adds bulk to stool.
 Helps maintain bowel health. A high-fiber diet may lower your risk of developing
hemorrhoids and small pouches in your colon (diverticular disease). Studies have also
found that a high-fiber diet likely lowers the risk of colorectal cancer. Some fiber is
fermented in the colon. Researchers are looking at how this may play a role in
preventing diseases of the colon.
 Lowers cholesterol levels. Soluble fiber found in beans, oats, flaxseed and oat bran
may help lower total blood cholesterol levels by lowering low-density lipoprotein, or
"bad," cholesterol levels. Studies also have shown that high-fiber foods may have other
heart-health benefits, such as reducing blood pressure and inflammation.
 Helps control blood sugar levels. In people with diabetes, fiber — particularly soluble
fiber — can slow the absorption of sugar and help improve blood sugar levels. A
healthy diet that includes insoluble fiber may also reduce the risk of developing
 type 2 diabetes.
 Aids in achieving healthy weight. High-fiber foods tend to be more filling than low-fiber
foods, so you're likely to eat less and stay satisfied longer. And high-fiber foods tend to
take longer to eat and to be less "energy dense," which means they have fewer
calories for the same volume of food.
 Helps you live longer. Studies suggest that increasing your dietary fiber intake —
especially cereal fiber — is associated with a reduced risk of dying from cardiovascular
disease and all cancers.

3. What is ketosis?
 In normal circumstances, the body's cells use glucose as their primary form of energy.
Glucose is typically derived from dietary carbohydrates, including:

 sugar - such as fruits and milk or yogurt

 starchy foods - such as bread and pasta

The body breaks these down into simple sugars. Glucose can either be used to fuel the body
or be stored in the liver and muscles as glycogen.
If there is not enough glucose available to meet energy demands, the body will adopt an
alternative strategy in order to meet those needs. Specifically, the body begins to break
down fat stores to provide glucose from triglycerides.
Ketones are a by-product of this process.
Ketones are acids that build up in the blood and are eliminated in urine. In small amounts,
they serve to indicate that the body is breaking down fat, but high levels of ketones can
poison the body, leading to a process called ketoacidosis.
Ketosis describes the metabolic state whereby the body converts fat stores into energy,
releasing ketones in the process.

4. What are the harmful effect of the excessive fiber intake?

Even though fiber has numerous benefits, too much of a good thing can be a bad thing. Since
fiber is not actually digested by the body, the digestive tract has a slightly more difficult time
moving it through the system. Typically, this isn’t a problem for the digestive tract -- but if you
fill it with too much fiber, you might experience cramping, bloating, gas and abdominal
discomfort as your body attempts to work through the bulk. And if you’re not drinking enough
water to help move the bulk through your system, constipation is common. If the constipation
isn’t resolved, it can lead to an intestinal blockage -- which is the most dangerous side effect
associated with excessive fiber intake. When the intestines become blocked, food and wastes
can no longer move through. An intestinal blockage can lead to nutrient malabsorption and a
dangerous accumulation of toxins in the body. Immediate medical attention is necessary.

Symptoms and side effects

The most common symptoms of eating too much fiber are:

 bloating

 gas

 feeling too full

 stomach cramps

 constipation or diarrhea

 dehydration

 poor absorption of some key nutrients

 weight gain or loss

 nausea

 intestinal blockage in rare cases

5. How does the body make glucose for protein?

 Glucose is the form of sugar that circulates in your blood and provides energy to all the
cells of your body. Glucose is the body's preferred energy source, and it is the only one
your brain uses. It is easiest for your body to make glucose from carbohydrates like
oatmeal, green beans and carrots, but if you provide your body with very few carbs,
eventually it will be forced to make glucose from the materials it does have available:
protein or fat. In order to understand how protein and fat metabolism processes are
different, let's take a quick look at how you make glucose from carbohydrate.
Carbohydrates, whether refined or complex, are just a series of sugars strung together.
According to the American Dietetic Association, your body breaks down these sugars
into smaller pieces. Once the sugars are reduced to their most basic forms -- lactose,
sucrose, fructose or maltose -- then your intestines can absorb them and send them
into the bloodstream as glucose, or blood sugar. When your body doesn't have enough
carbohydrate on hand, it will turn to protein and fat to make glucose. This reaction
happens in the liver instead of the digestive tract. Your body breaks down the proteins,
fats and enzymes it has to make glucose in a process called "gluconeogenesis," or the
making of new sugar. The down side to gluconeogenesis is that your body will either
tear down existing muscles to make what it needs or it will use the proteins in your
food, which will prevent those proteins from helping you make new muscles and repair
tissue damage. Your liver uses pyruvate, lactate, glycerol, and the amino acids alanine
and glutamine to make new glucose. The process is time consuming and it uses a lot
of energy. It may take a week or two for your body to become efficient at
gluconeogenesis. During that time, ketones are keeping your system going. If you are
trying to get your body to burn fat and protein for fuel instead of carbs, it is important to
eat enough protein sources to avoid having your body scavenge your own muscle
tissue.