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BIOL 203 > Lesson 4 > Flashcards

Lesson 4 Flashcards

1
Q

what is more important: the amount or type of carb ?

A

type

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2
Q

what is the main byproduct of photosynthesis ?

A

O2

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3
Q

in the glucose molecule where is the energy stored ?

A

in the C-H bonds

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4
Q

what is the photosynthesis formula ?

A

CO2+H2O=> sugars and O2

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5
Q

what is a calorie

A

a unit of heat energy

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6
Q

what is the diff between a calorie and a kilocalorie (Calorie)

A

calorie: amount it takes to raise 1g water by 1 degree Celsius

kilocalorie= Calorie = 1000 cal
1 Calorie: amount it takes to raise 1L water by 1 degree celsius

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7
Q

1 kcal= ? kj

A

4.22

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8
Q

what is the energy per g of fat

A

9 kcal/g

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9
Q

what is the energy per g of protein

A

4 kcal/g

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10
Q

what is the energy per g of carbs

A

4 kcal/g

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11
Q

with what do you measure the amount of calories in a food ?

A

bomb calorimetry

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12
Q

what are the two types of carbs ?

A

simple and complex

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13
Q

what are the three types of simple carbs ?

A

mono, di saccharides and sugar alcohols

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14
Q

what are the 3 monosaccharides

A

glucose, fructose, galactose

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15
Q

what are the 3 disaccharides ?

A

sucrose, maltose, lactose

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16
Q

what are complex carbs ?

A

polysaccharides

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17
Q

what are 3 polysaccharides ?

A

glycogen, starch, and dietary fiber

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18
Q

what is blood sugar ?

A

glucose

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19
Q

what is milk sugar ?

A

lactose

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20
Q

what is fruit sugar ?

A

fructose

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21
Q

what is table sugar ?

A

sucrose

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22
Q

what are sugar alcohols ?

A

alternative sweeteners (less calories)

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23
Q

what is the formula for monosaccharides ? what differs ?

A

C6H12O6
only arrangement of atoms differs
difference results in varying degree of sweetness

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24
Q

rate the monosaccharide in level of sweetness

A

fructose, then glucose, then galactose

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25
Q

in what is galactose found ?

A

mostly milk

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26
Q

what carb is in honey ?

A

fructose

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27
Q

what is the dominant sugar in our body ?

A

glucose

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28
Q

RBC rely on which monosaccharide s

A

glucose

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29
Q

glucose + ? = galactose

A

lactose

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30
Q

glucose + ? = sucrose

A

fructose

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31
Q

glucose + ? = maltose

A

glucose

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32
Q

is sucrose toxic ?

A

no

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33
Q

compared to table sugar (sucrose), how does raw sugar compare ?

A

contains several minerals

like calcium, potassium

34
Q

what is the RDA for calcium ?

A

1000 mg /day

35
Q

what is the AI for potassium ?

A

4700 mg/day

36
Q

what makes sucrose toxic ?

A

we eat too much of it and it is the wrong carb to eat

37
Q

what replaced sucrose and caused type II diabetes in 1970 ?

A

high fructose corn syrup to replace sucrose.

broke down starch into glucose and chemically converted to glucose

38
Q

why is creme fraiche ok for diabetics and lactose intolerant people ?

A

bc contains bacteria who have already broken down the carbs into monosaccharides

39
Q

what is a solution to eating less processed sugar ?

A

non nutritive sweeteners and sugar alcohols

40
Q

how do sugar alcohols prevent caries ?

A

contain no actual sugar so bacteria in mouth can’t feast on it

41
Q

plants store glucose in the form of ____

A

starch

42
Q

what are the two types of starch ?

A

amylose and amylopectin

43
Q

what is amylose characterized by ?

A

single thread of glucose molecule (starch), slowly digested

44
Q

what is amylopectin characterized by ?

A

branched glucose, fast digested

45
Q

why would a single thread starch take longer to digest ?

A

because there are only two ends, whereas a branched glucose chain has more ends that enzymes in the small intestine can get to quickly

46
Q

high starch potato better for what

A

baking, mashing, french frying

the high starch tends to separate etc making it perfect to sift milk

47
Q

low starch waxy potato better for what

A

salads

waxy potatoes hold their shape better when boiled

48
Q

why do sprouted foods have less carbs ?

A

because they have sprouted, the seeds have germinated and the plant has used it for energy

49
Q

what is the animal version of starch

A

glycogen

50
Q

what are the two types of fiber

A

soluble and insoluble

51
Q

what gives the plant the ability to stand up ?

A

fibre

52
Q

how come animal cells lack a cell wall ?

A

we don’t have fibre

53
Q

which type of fiber dissolves in water ?

A

soluble fibre

54
Q

what is soluble fiber used for ?

A

thickening ability, eg for jams

55
Q

give two examples of soluble fiber

A

pectin and guar gum

56
Q

what happens to soluble fiber in the body

A

fermented by gut bacteria in large intestine

57
Q

because of their viscosity, what are the influences of soluble fiber on the GI tract ?

A

slowed gastric emptying and slowed glucose uptake

58
Q

because of its viscosity, what diseases can soluble fiber prevent ?

A

CVD, type II diabetes, colon cancer (flushes out toxins)

59
Q

why is soluble fiber good for large intestine ?

A

it is a prebiotic and therefore improves bowel health

60
Q

what kind of fiber traps cholesterol ?

A

soluble fiber due to its viscosity

61
Q

what influence does soluble fiber have on cholesterol

A

it traps it and flushes it out in large intestine

62
Q

what is the difference between insoluble and soluble fiber ?

A

insoluble is not viscous, does not form a gel and is not fermented by bacteria in large intestine

63
Q

what is the main function of insoluble fiber ?

A

promote bowel movement

64
Q

insoluble fiber’s capacity of promoting fast transit mainly prevents which disease ?

A

diverticulosis and diverticulitis (caused by strained bowel movement)

65
Q

what are the 5 enzymes responsible for CHO breakdown ?

A

salivary amylase in mouth

and then pancreatic amylase, maltase, sucrase, lactase

66
Q

what are monosaccharides absorbed by ?

A

epithelial cells in villi in small intestine then exit blood capillaries and travel to liver

67
Q

what does the liver do with absorbed monosaccharides ?

A

turn them all into glucose and then make it into glycogen

68
Q

infants and kids produce more lactase, true or false

A

true.

as we age we may become more lactose intolerant

69
Q

what is the RDA for glucose ?

A

130g (minimum our brain needs per day)

70
Q

what is the carb AMDR ?

A

45-65%

71
Q

300g of carbs (from 325g) should come from what ?

A

fruits and veggies

72
Q

what is the dietary fiber intake recommendation ?

A

14g per 1000 kcal (the more calories, the more fiber you need to help eliminate it)

73
Q

what is the difference between direct and indirect calorimetry

A

Direct calorimetry, which measures the amount of heat released. •Indirect calorimetry, which measures the amount of oxygen consumed.

74
Q

1 g alcohol is how many kcal ?

A

7

75
Q

for people with lactose intolerance, why is yogurt and kefir ok ?

A

the bacteria uses the lactose for its own purposes

76
Q

which fiber may help with weight management ?

A

insoluble fiber (since increases feces and alleviates constipation)

77
Q

what are 3 major sources of soluble fibers ?

A

whole grain products, fruits, seeds and husks

78
Q

what are 3 major sources of insoluble fibers

A

brown rice, vegetables (cabbage, carrots, Brussels sprouts), wheat bran

79
Q

which fiber lowers blood cholesterol ?

A

soluble fiber. it is more viscous and therefore binds bile

80
Q

what is the main role of soluble vs insoluble fiber ?

A

insoluble: basically make more poops
soluble: help with absorption, etc

81
Q

which fiber softens stools ? which increases its weight ?

A

soluble softens stool

insoluble adds weight

82
Q

which 2 diseases does soluble fiber lower the risk of ? insoluble ?

A

soluble: diabetes and CHD
insoluble: hemorrhoids and diverticulosis

BIOL 203 (11 decks)

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