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Nutritional Science > Chapter's 4-6 > Flashcards

Chapter's 4-6 Flashcards

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0
Q

What are the monosaccharides?

A

Glucose
Fructose
Galactose

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1
Q

What are the two types of simple carbohydrates?

A

Monosaccharides

Disaccharides

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2
Q

What are the disaccharides and what are the composed of?

A 
Lactose= glucose+galactose
Maltose= glucose+glucose
Sucrose= glucose+ fructose
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3
Q

What are the two classifications of carbohydrates?

A

Simple

Complex

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4
Q

What are the types of complex carbohydrates?

A

Digestible

Undigestible

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5
Q

What are the two digestible complex carbohydrates?

A

Starch

Glycogen

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6
Q

What is the undigestible complex carbohydrate?

A

Fiber

  • Cellulose
  • Hemicellulose
  • Pectin
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7
Q

What is blood sugar?

A

Glucose

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8
Q

What is the sweetest monosaccharides?

A

Fructose

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9
Q

Galactose is also called what?

A

Milk sugar

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10
Q

What is the storage form of glucose in plants?

A

Starch

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11
Q

Where is glycogen stored?

A

Liver

Muscles

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12
Q

What is glucose the sole fuel for?

A

Brain, nerve, red blood cells

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13
Q

What is extra glucose converted into? And by what?

A

Fat

Liver

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14
Q

What are carbohydrates composed of?

A

Carbon
Hydrogen
Oxygen

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15
Q

What are the effects of fiber?

A 
Stimulates flow of saliva
Delays gastric emptying 
Delays the absorption of CHO & fat
Binds heavy metals and minerals in the intestine
Attracts water in the colon
Stimulate bacterial fermentation
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16
Q

What kind of fiber can reduce the risk of diabetes and cardiovascular?

A

Soluble fibers

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17
Q

What kind of fiber can improve the bowel movements and bacterial population in intestines?

A

Insoluble fibers

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18
Q

What are the enzymes that digest disaccharides?

A

Maltese
Sucrase
Lactase

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19
Q

Which enzyme deficiency can cause lactose intolerance?

A

Lactase

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20
Q

What are the functions of carbohydrates?

A

Supplies energy
Protein sparing
Prevent ketosis
Sweetner

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21
Q

What is the protein sparing action of the CHO?

A

Sufficient energy from carbohydrates prevents the production of ketones as an alternate energy source.

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22
Q

Which hormones regulates the blood sugar and how?

A

Insulin-lowers blood sugar

Glucagon-raises blood sugar

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23
Q

What is the function of insulin?

A

Promotes glycogen synthesis
Increases glucose uptake by cells
Reduces gluconeogensis
Lowers blood glucose levels

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24
Q

What are the functions of glucagon?

A

Breakdowns glycogen stored in liver
Enhances gluconeogensis
Raises blood sugar

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25
Q

What is type I diabetes?

A

Do not have beta cells from liver to produce insulin

Causes hyperglycemia

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26
Q

What are treatments for type I diabetes?

A

Insulin therapy-injections
CHO counting and regulation of the amount and timing of eating carbs.
Exercising

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27
Q

What is type II diabetes?

A

Body cells start to become less responsive to insulin
It changes over time
Most common type of diabetes

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28
Q

What are the treatments for type II diabetes?

A

Weight loss
Diet therapy
Oral medication
Exercise

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29
Q

What is glycemic index?

A

A foods ability to raise sugar levels

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30
Q

Food with a low glycemic index…

A

Better for people with diabetes
Higher in fiber
May reduce risk of heart disease and colon cancer

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31
Q

Which sweetener is not recommended for PK U patients? Why?

A

Aspartame

Because

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32
Q

What types of foods contain fibers?

A

Soluble fibers- fruits, berries,oats, legumes

Insoluble fibers- whole grains, seeds, legumes, fruits, and vegetables.

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33
Q

What are the recommended amounts of CHO, fats, proteins, and fiber?

A

CHO-
Fats-
Protein- 8g/1000kcal
Fibers- 25 grams, 14g/1000kcal

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34
Q

What are the causes and symptoms of lactose intolerance?

A

Cause by diseases, medicines, age

Symptoms are gas, bloating, cramping,diarrhea

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35
Q

What is lactose intolerance?

A

Lack of the enzyme lactase

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36
Q

What are the food sources of all types of fats?

A

Animals

Vegetable oils

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37
Q

What are the food sources for all types of protein?

A

Animal products
Soy
Plant products

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38
Q

What are complete vs. incomplete proteins?

A

Complete- contain all 9 essential amino acids-high quality proteins-animal and soy protein
Incomplete-does NOT contain all essential amino acids-low quality-plant protein

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39
Q

Define limiting amino acids.

A

Essential amino acid that is missing or in the smallest supply
Slows down or stops protein synthesis

40
Q

Define mutual supplementation?

A

Two or more incomplete proteins together to make a complete protein.

41
Q

What is hydrogenation?

A

Chemical process of adding hydrogen atoms to unsaturated fats.

42
Q

What are the benefits and side effects of artificial sweeteners?

A

Provide little or no energy

Not digested by the body

43
Q

What are the signs and symptoms of type I diabetes?

A 
Increased thirst and frequent urination
Extreme hunger
Weight loss 
Fatigue
Blurred vision
44
Q

What are the signs and symptoms of type II diabetes?

A

Any of the type 1 symptoms
Tingling, pain, numbness in feet or hands
Blurred vision
Cuts and bruises heal slowly

45
Q

What are the functions of fats?

A 
Provides energy-9kcal/g
Carrier for fat soluble vitamins- A,D,E,K
Essential to body functions
Provides flavor and texture to foods
Contributes to making us feel satiated
46
Q

What are the functions of protiens?

A 
Support growth and maintenance of body tissue
Functions as enzymes
Maintenance of fluid and electrolyte balance 
Regulation of acid-base balance
Serve as antibodies
Function as transport proteins
Function as hormones
Serve as secondary energy source
47
Q

What are possible storage sites for carbohydrates?

A

In the liver and muscles as glycogen

48
Q

What are the health benefits of omega 3 fatty acids?

A

Decreases blood clotting
Reduces the risk for heart attack
My decrease inflammation pain with arthriti

49
Q

What is a side effect of omega-3?

A

Excess may cause hemorrhagic stroke

50
Q

What are the health benefits of omega-6?

A

Good when balanced with omega-3

51
Q

What are the side effects of omega-6?

A

Increases blood clotting

Increases inflammatory responses

52
Q

What are fatty acids arranged as for absorption and transport?

A

Lipoproteins

53
Q

What do lipoproteins mainly carry?

A

Triglycerides
Cholesterol
Water-soluble lipid molecules

54
Q

What are the chemical and physical characteristics of saturated fats?

A

Chemical-no double bonds, hydrogen atoms surround every carbon on the chain
Physical- tightly packed together, solid and room temperature

55
Q

What are the chemical and physical characteristics of monounsaturated fats?

A

Chemical-one double bond, lack hydrogen atoms in one part

Physical- not stacked together, liquid at room temperature

56
Q

What are the chemical and physical characteristics of polyunsaturated fats?

A

Chemical-more than one double bond, lack hydrogen atoms in multiple sites
Physical-not stacked together, liquid at room temperature

57
Q

Can unsaturated or saturated fats be trans fats?

A

Unsaturated fatty acids

58
Q

What is the purpose of hydrogenation of fats?

A

To solidify them by adding hydrogens which straighten out the double bonded carbons from their kinking so that the pack well and solidly. ( butter, for instance )

59
Q

What are the risk factors of cardiovascular disease?

A 
Being overweight 
Physical inactivity 
Smoking
High blood pressure
Low HDL levels 
Heredity
Male
Menopausal females 
Diabetes
60
Q

How does diet affect cardiovascular disease positively . How does it affect it negatively?

A

Positively- lower fat content, higher fiber and good carbs lowers the risk cardiovascular disease
Negatively- diets containing higher fat and unsaturated fat in creases the risk of cardiovascular disease

61
Q

What are the risk factors of excess fat?

A

Obesity
Diabetes
Cardiovascular disease

62
Q

What are the risk factors of excess protein?

A

Kidney disease

63
Q

What are the health benefits of vegetarianism?

A

Lower intake of fat and total energy
Lower blood pressure
Reduce risk of heart disease
Fewer digestive problems, some cancer, kidney disease, stones and kidney gallstone

64
Q

What are the nutrients of concern for vegetarianism?

A 
Protein
Iron
Vitamin D
Riboflavin calcium
Zinc 
B12
65
Q

What are the types of malnutrition and their causes?

A

Acute-recent severe food shortage, children are thing for height, illnesses

Chronic-long term food shortage, stunted growth

66
Q

Where is CHO digested?

A

The Mouth

67
Q

Where is Protein digested?

A

The stomach

68
Q

Where is fat digested?

A

The small intestine

69
Q

What are the essential Amino Acids?

A

(9)

Amino acids that can not be produced for our bodies and must be obtained from food.

70
Q

What is the process of LDL oxidation?

A

???

71
Q

What are good sources of monounsaturated fatty acids?

A

Canola oil
Olive oil
Peanut oil

72
Q

What are the positive affects of fiber?

A

May reduce the risk of colon cancer, heart disease, type 2 diabetes, and diverticulosis
May enhance weight loss
Help prevent hemorrhoids, constipation, and other intestinal problems

73
Q

What are the negative affects of fiber?

A

Displaces energy and nutrient dense foods
May cause intestinal discomfort
May interfere with absorption of minerals
Can cause GI obstructions if consumed without adequate fluids

74
Q

What is protein made out of?

A

Carbon
Hydrogen
Oxygen
Nitrogen

75
Q

What are the three types of lipids?

A

Triglycerides
Phospholipids
Sterols

76
Q

What are good sources for omega-3 fatty acids?

A

Fish oils
Flax seeds
Nuts

77
Q

What are some sources of omega-6 fatty acids?

A

Corn oil
Margarines
Salad dressing
Mayonnaise

78
Q

What are good sources of polyunsaturated fatty acids?

A

Large amounts of vegetable oils

Corn, Sesame, Safflower, Sunflower, and Soybean

79
Q

Why are trans fatty acids bad and how can we limit them in our diet?

A

Trans fats increase the risk of obesity and cardiovascular disease

Limit use of hydrogenated fats, deep fried foods, high fat baked goods, non-dairy creamers

80
Q

What are functions of phospholipids?

A

Aid in emulsifying fats in bloodstream
Transport fat in blood stream
Key structural component of cell membrane

81
Q

How can we raise HDL?

A 
Physical activity- 30 mins a day, 7 days a week
Avoid smoking 
Eat less total fat
Moderate rate of alcohol
Omega-3 fatty acids
82
Q

How can we reduce the risk of cardiovascular disease?

A
  • keep blood glucose and insulin within normal limits.
  • eat through out the day
  • no more than 2 alcoholic beverages for men per day and 1 per day for women.
  • maintain a healthy life style.
  • maintain healthful body weight.
83
Q

What are functions of sterols?

A
  • are lipids containing multiple rings of carbon atoms.
  • are essential components of cell membranes, bile, & many hormones.
  • are manufactured in our bodies, therefore, they are not necessary in our diet.
  • plant sterols appear to block the absorption of dietary cholesterol.
84
Q

What are good sources of cholesterol?

A
  • egg yolk
  • meat
  • fish and shell fish
  • poultry
  • dairy products
85
Q

What is chylomicron?

A

It is a lipoprotein produced by cells lining the small intestine.

   - it is composed of fatty acids surrounded by phospholipids and proteins.  
  - it is soluble in water.
86
Q

Fat recommendations:

  • Saturated fat:
  • Polyunsaturated fat:
  • Cholesterol:
  • Trans fat:
A

Saturated fat: less than 7% of total calories
Polyunsaturated fat: 10% or less of the energy intake
Cholesterol: 200-300 mg/ day
Trans fat: reduce to the absolute minimum.

87
Q

What are insoluble fibers?

A

Don’t dissolve in water
Nonviscous
Promote regular bowel movements
Good sources whole grains, legumes, seeds, fruits, and vegetables

88
Q

What are insoluble fibers?

A

Don’t dissolve in water
Nonviscous
Promote regular bowel movements
Good sources whole grains, legumes, seeds, fruits, and vegetables

89
Q

What are the three stress hormones?

A

Glucagon
Adrenaline
Cortasol

90
Q

What are good sources of carbs?

A

Fruits
Vegetables
Grains

91
Q

What are the three way glucose can be metabolized?

A

Energy
Glycogen
Fat

92
Q

What are the two organs associated with blood sugar control?

A

Pancreas- releases insulin and glucagon

Liver-removes glucose from blood stream, releases insulin into bloodstream

93
Q

What are the three major health disorders related to carbohydrates metabolism?

A

Diabetes
Hypoglycemia
Lactose intolerance

94
Q

What are the causes of type 2 diabetes?

A

Genetics
Obesity
Physical inactivity

95
Q

What are the four types of primary protein structure?

A

Dipeptide- two amino acids linked together
Tripeptide- three amino acids
Oligopeptide- 4-10 amino acids
Polypeptides- 10 or more amino acids

96
Q

What is marasmus? And what is the symptoms?

A

Disease resulting from severely inadequate intakes of protein, energy, and other nutrients.

Wasting of muscle tissue
Stunted growth
Stunted brain
Anemia

97
Q

What is kwashiorkor? And what is the symptoms?

A

Disease resulting from extremely low protein intake while still getting adequate calories

Symptoms are some weight loss
Swelling of arms, legs, and stomach area
Retarded growth and development

Nutritional Science (6 decks)

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