Exam 2 Flashcards
Study Guide
1
Q
Food sources of carbohydrates
A
fruits, grains, vegetables, dairy, legumes
2
Q
Primary function of carbohydrates
(Starch/Sugars)
A
- Primarily serve as a source of
energy - Spare protein
- Prevent ketosis
3
Q
Primary function of carbohyarates
(Fiber)
A
- Improvements in bowel health
- Reductions in risk for diverticula
- Reduced risk for obesity
- Improved blood glucose control
- Reduction in cholesterol absorption
- Reduction in CVD risk
4
Q
3 Monosaccharides
A
Glucose, Fructose, Galactose
5
Q
Most abundant monosaccarides
A
Glucose
6
Q
which 2 monosaccharides make lactose?
A
Glucose and Galactose
7
Q
storage form of carbs in animals
A
Glycogen
8
Q
storage form of carbs in plants
A
Starch
9
Q
what are some functions and health benefits of fiber?
A
- can low blood chol and BG levels
- Reduction risks of CVD and diabetes
- Can decrease intestinal transit time
- Reduction risk of constipation and diverticular disease
10
Q
What are good food sources of fiber?
A
Fruits, Vegetables, Grains
11
Q
what should be the first ingredient of whole grains?
A
whole grain
12
Q
whole grains examples
A
- Whole wheat flour
- Brown rice
- Oatmeal
- Popcorn
13
Q
Not whole grains examples (Refined grains)
A
- White bread
- Pasta
- Cookies/cakes
- Flour tortilla
- White rice
14
Q
Where does digestion of carbs begin?
A
Mouth
15
Q
What happens to carb digestion in the stomach?
A
The enzymatic breakdown of carbohydrates is temporarily halted in the stomach.
16
Q
When increasing fiber, need to increase what else in the diet?
A
When increasing fiber intake in your diet, it’s important to also increase your water consumption.
17
Q
What happens to carbohydrates after digestion and absorption if it is not used for energy?
A
- Stored as glycogen in the liver and muscles (limited capacity)
- Converted to fat and then stored in fat cells
18
Q
what is the cause of lactose intolerance?
A
Lactose intolerance is primarily caused by a deficiency of lactase, an enzyme produced in the small intestine.
19
Q
Dietary recommendations for lactose intolerance
A
- Up to 1 cup of milk (about 12 g of lactose) may be tolerated
- Consume small amounts of dairy
- Have dairy products in combination with other foods
- Yogurt and hard cheese (cheddar/Swiss) may be tolerated
20
Q
Hormones that regulate blood glucose
A
Insulin, Glucagon, Epinephrine, Cortisol, Growth hormone
21
Q
Types of Diabetes
A
Type 1 Diabetes, Type 2 Diabetes. 3rd form of Diabetes:
Gestational Diabetes (occurs in about 2-10% of all pregnancies).
22
Q
Any difference in the treatment of diabetes?
A
No, they have the same treatment method with diet, medications, and physical activity.
23
Q
symptoms of undiagnosed DM
A
- Increased hunger
- Increased thirst
- Frequent urination
- Weight loss
24
Q
What is gluconeogenesis?
A
Generation of new glucose from certain
amino acids ( making new glucose)
25
What is the difference between nutritive vs. non-nutritive sweeteners?
* Nutritive sweeteners provide energy and can affect blood sugar levels, while non-nutritive sweeteners offer sweetness with minimal or no calories and have little to no impact on blood sugar.
* The choice between them often depends on dietary goals, such as calorie reduction or blood sugar management.
26
Long term complications of DM
* Cardiovascular disease
* Nephropathy: Kidney / Renal disease
* Retinopathy: Blindness
* Neuropathy: Nerve damage
26
AMDR for Carbohydrates
AMDR=45-65% of total kcal intake
27
Structure and primary Functions of triglycerides
structure:
* three fatty acid molecules attached to a glycerol backbone
* Diglyceride- Triglyceride that has lost 1 fatty acid
* Monoglyceride- Triglyceride that has lost 2 fatty acids
Functions:
* Provide energy
* TGs are main storage form of energy
* Insulate (subcutaneous fat beneath skin) and cushion vital organs
* Help transport essential nutrients in bloodstream
* Aid in absorption of fat-soluble vitamins
28
Structure and primary Functions of phospholipids
Structure:
contains glycerol, fatty acids, and phosphorus
Functions:
* Cell membrane component
* Emulsifier
29
Structure and primary Functions of sterols
* Plant sterols, stanols, and sitostanols
* Structurally similar to cholesterol
* Interfere with cholesterol absorption
30
95% of fat consumed is in which form?
Approximately 95% of the fat consumed in the diet is in the form of triglycerides.
31
How are lipids unique from carbohydrates and protein?
Lipids are unique from carbohydrates and proteins primarily due to their hydrophobic nature, structural role in cell membranes, and function in long-term energy storage and signaling.
32
Saturated Fat
Solid at room temperature, found in animal products and some tropical oils, traditionally considered less healthy due to potential heart disease risk.
32
number of double bonds are present in saturated fatty acids
0
32
number of double bonds are present in monounsaturated fatty acids
1
33
number of double bonds are present in polyunsaturated fatty acids
2 or more
34
essential fatty acids
* types of fats that are crucial for human health but cannot be synthesized by the body.
* The body cannot make 2 polyunsaturated fatty acids:
1. alpha-linolenic acid (major omega-3 FA in food)
2. linoleic acid (major omega-6 FA in food)
* These are used to make other important fatty acids / specific function
35
Unsaturated Fat
Liquid at room temperature, found in plant oils, nuts, seeds, and fish, considered healthier with benefits for heart and overall health.
36
Main food sources of omega-3 fatty acids
Walnuts, flaxseed, hemp oil, chia seeds, cold-water fish (salmon, tuna,
halibut, sardines)
37
Which 3 ways do fatty acids vary from one another?
1. Number of carbons in chain (Long chain fatty acids)
2. Degree of saturation (Saturated fats vs. Unsaturated fats)
3. Shape of chain
38
Define eicosanoids
Eicosanoids are a group of bioactive lipid compounds derived from 20-carbon fatty acids, primarily arachidonic acid. They play a crucial role in various physiological and pathological processes in the body. Eicosanoids are involved in the regulation of inflammation, immunity, and other important functions.
38
Which major lipid class contains phosphorus?
The major lipid class that contains phosphorus is phospholipids.
39
What are emulsifiers?
Emulsifiers are substances that help stabilize mixtures of two or more liquids that typically do not mix well, such as oil and water. They work by reducing the surface tension between the liquids, allowing them to form a stable emulsion. Emulsifiers have both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, which enable them to interact with both water and oil phases.
40
mouth
lingual lipase secreted
* Helps break down TGs with short and medium chain fatty acids
41
large intestine
It plays a role in processing any remaining lipids and maintaining gut health through its interaction with the gut microbiota.
41
stomach
gastric lipase released
* helps break down TGs into mono- and di-glycerides, and free fatty acids
42
small intestine
primary site of lipid digestion
* Presence of fat in small intestine triggers release of CCK
43
LDLs and HDLs, which increase risk for heart disease?
LDLs increase the risk for heart disease, while HDLs are protective against heart disease. Therefore, maintaining low levels of LDL and high levels of HDL is important for cardiovascular health.
44
Lipoproteins
play a crucial role in the transport of lipids (fats) throughout the body
45
CVD
Cardiovascular (heart) disease:
disease of the heart and circulatory system,
characterized by the deposition of fatty material in the blood vessels
(hardening of the arteries) which can lead to organ damage and death
46
risk factors for CVD
Modifiable risk factors:
* Total cholesterol levels >200 mg/dl with
LDL levels > 160 mg/dl
* Blood TG levels over 150 mg/dl
* Hypertension
* Smoking
* Physical inactivity
* Obesity
* Diabetes
* Liver and kidney disease
* Low thyroid levels
Non-modifiable risk factors:
* Age: Over 65 years
* Gender: Males have greater
chance of developing than
women prior to menopause
* Genetics: Close relative who
died prematurely of C V D
increases risk
* Race: African, Hispanic/Latino,
Native American, native
Hawaiian, some Asian groups
47
Features of the Mediterranean Diet
* Olive oil is main fat
* High intake of fruits, vegetables, whole grains, beans, nuts and seeds
* Emphasis on minimally processed foods (local / seasonally fresh if possible)
* Small amounts of cheese and yogurt
* Weekly intake of low to moderate fish
* Limited use of eggs and red meat
* Regular exercise
* Moderate wine consumption with meals
48
What are the basic building blocks of protein?
The basic building blocks of proteins are amino acids.
49
What is structurally unique about Amino Acids?
Amino acids are structurally unique due to their specific arrangement of atoms and the presence of a variable side chain.
50
Which element do they contain that is not
present in carbs/lipids?
Nitrogen
51
polypeptides
* 10 or more amino acids
* Most naturally occurring proteins are polypeptides
52
small intestine (protein)
1. Chyme (from stomach) enters small intestine
2. Small intestine secretes hormones to stimulate enzyme release
CCK
Secretin
3. Proteases (enzymes) are released
Trypsin
Chymotrypsin
Carboxypeptidase
4. Break down Polypeptides into Di- and Tri- peptides, Amino Acids
52
Protein functions in the body
* Make vital body structures
* Maintain fluid and pH balance (acid-base balance)
* Form enzymes, hormones, neurotransmitters
* Immune function
* Transport nutrients
* Energy source (energy yielding nutrient - minor function)
53
stomach (protein)
* Protein digestion starts in the stomach
* HCl denatures proteins
* Change protein shape = loses function
* Pepsin breaks down long polypeptide chains into smaller peptide chains
(pepsin release controlled by gastrin, also stimulates parietal cells to produce acids)
54
liver (protein)
* Protein synthesis
* Energy needs
* Conversion to carbohydrate or fat or release into the bloodstream
55
What happens to extra amino acids in the body?
excess amino acids are primarily deaminated, with the nitrogen excreted as urea, and the carbon skeletons used for energy, converted to glucose or fat, or used in the synthesis of other compounds. This efficient system ensures that amino acids are not wasted and that their components are utilized effectively.
