Exam 2 Flashcards
What is the storage form of glucose?
glycogen
When blood glucose falls the pancreas secretes this:
glucagon
Which statement about type 1 diabetes is true?
its’ an autoimmune disease
Which lipoprotein originates in the liver and transports lipid to adipose and muscle tissues?
VLDL
Inclusion of partially hydrogenated oil in food increases this:
trans fat
Where does a chylomicron originate?
small intestine
Which compound in the body makes it possible for ingested lipids to be digested in aqueous environments?
bile acid
contains highest amount of starch and protein and is all that remains when a grain is refined
endosperm
consists majority of dietary fiber and significant amount of B vitamins and minerals
bran
embryo of the seed that germinates and grows and contains essential fatty acids and a number of B vitamins and minerals
germ
stripped of the germ and bran, leaving only the endosperm
refined grains
some nutrients lost in processing are added back
enriched grains
essential macronutrient and serve as a major fuel source
carbohydrates
how many calories per gram do carbohydrates provide?
4 calories per gram
what percentage of total calories a day should be consumed by carbohydrates?
45%- 65%
carbohydrates vital functions
indispensable source of energy for brain, RBCs, and exercising muscles; reduces use of protein for energy; source of fiber
include monosaccharides and disaccharides
simple carbohydrates
composed of 3 or more monosaccharides linked together- polysaccharides
complex carbohydrates
add flavors, increase energy density, decrease nutrient density, contribute to excess calorie intake and obesity
refined sugars
difficulty digesting disaccharide lactose; low enzyme lactase activity; gastrointestinal symptoms
lactose intolerance (maldigestion)
starch
amylose
fiber
cellulose; hemicellulose
glycogen
energy source we store in liver and muscles; first available sugar source when fasting
enzymes digest carbohydrates into monosaccharides
amylase, sucrase, maltase, lactase
form viscous gels
soluble
increase fecal bulk
insoluble
decreases hemorrhoids and diverticular disease
insoluble fiber
slows stomach emptying; slows digestion and absorption
soluble fiber
hydrolyzes maltose to produce 2 glucose monosaccharides
maltase
hydrolyzes sucrose to produce 1 glucose and 1 galactose
sucrase
removes glucose from blood for use by cells
insulin
increases glucose availability
glucagon
what is the most common type of diabetes?
type 2
why can’t muscle and adipose tissues take up glucose?
lack of insulin; results in hyperglycemia
how can type 2 diabetes be manged?
lifestyle modification and insulin injections
number used to rank carbohydrates food by their ability to raise blood glucose levels compared with a reference standard
glycemic index
low GI; not broken down by digestive enzymes, not absorbed in small intestine
resistant starches
foods with high sugar content; need to convert fructose to glucose in liver which causes delay in appearance of glucose in blood (55 or less)
Low GI
starches trapped within matrix of food and digestion is slowed lowering the GI (56-69)
medium GI
foods with high starch content; starches can often be rapidly digested to yield glucose (70 and above)
high GI
component of cell membrane; synthesis of hormones; fats supply concentrated source of energy and fat-soluble nutrients; facilitate the transport of nutrients; enhance absorption of fat-soluble vitamins
functions of lipids
important roles in the body and in food
primary source of the body’s energy
how many hydrogen atoms fill the available carbon bonds
saturation
carbons saturated with hydrogen; no double bonds; tend to be solid at room temp; fully hydrogenated
saturated fatty acids
fewer hydrogen atoms; liquid at room temp; more abundant in plant foods
unsaturated fatty acids
more than one point of unsaturation or more than one double bond; vegetable oil
polyunsaturated fatty acids
primary component of cell membranes
phospholipids
primary carrier for lipids in our diet
chylomicrons
primary carrier of triglycerides
VLDLs
primary carrier of cholesterol to all cells
LDLs
carry cholesterol from cells and tissues back to liver
HDL
structural component of cell membranes
omega-3 fatty acid
AMDR for fat
20-35%
diagnostic of metabolic syndrome
excessive abdominal fat; high BP; low levels of HDL; elevated blood glucose
raise total and LDL cholesterol levels
saturated and trans fats
essential, energy-yielding macronutrient
protein
protein contains:
nitrogen
structural material; growth, maintenance, repair; energy source
proteins critical roles
enzymes, hormones, antibodies, fluid balance, pH balance, transporters, blood clotting
critical function
