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Microbiology > personal nutrition 4,5 &6 > Flashcards

personal nutrition 4,5 &6 Flashcards

1
Q

what is the formula you need to remember?

A

C6H12O6

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2
Q

what are 3 monosacharieds?

A

Glucose, Fructose & Galactose

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3
Q

what are 3 disacharides?

A

Maltose(glucose+glucose), Lactose(galactose+glucose)& Sucrose(fructose+glucose)

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4
Q

glucose

A

a monosaccharide; sometimes known as blood sugar in the body or dextrose in foods.

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5
Q

fructose

A

a monosaccharide; sometimes known as fruit sugar or levulose. Fructose is found abundantly in fruits, honey, and saps

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6
Q

galactose

A

a monosaccharide; part of the disaccharide lactose.

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7
Q

condensation

A

a chemical reaction in which water is released as two molecules combine to form one larger product

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8
Q

Hydrolysis

A

To break a disaccharide in two, a chemical reaction

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9
Q

maltose

A

a disaccharide composed of two glucose units; sometimes known as malt sugar

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10
Q

sucrose

A

a disaccharide composed of glucose and fructose; commonly known as table sugar

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11
Q

lactose

A

a disaccharide composed of glucose and galactose; commonly known as milk suga

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12
Q

polysaccharide

A

compounds composed of many monosaccharides linked together. An intermediate string of 3 to 10 monosaccharides is an oligosaccharide.

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13
Q

what are 3 types polyaccharides?

A

glycogen, starches, and fibers.

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14
Q

glycogen

A

an animal polysaccharide composed of glucose; a storage form of glucose manufactured and stored in the liver and muscles

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15
Q

starch

A

The human body stores glucose as glycogen, but plant cells store glucose as starch.The human body stores glucose as glycogen, but plant cells store glucose as

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16
Q

List and discuss at least seven benefits of fiber :

A

Provides satiety (feeling of fullness) and consequently may help with weight loss.

By binding with cholesterol in digestion it may reduce the risk of heart disease and strokes.

Increases fecal (poop) fat content preventing its absorption.

Binds with bile salts and prevents their absorption, thus reducing cholesterol levels

May reduce the risk of colon cancer

May reduce the risk of developing diverticulitis, colitis and appendicitis.

May reduce the risk of developing hemorrhoids.

Reduces fasting blood sugar levels and may increase insulin sensitivity.

Reduces constipation

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17
Q

Discuss the cons if any of a higher fiber diet.

A

may not be able to eat enough food to meet energy or nutrient needs. abdominal discomfort, gas, and diarrhea and, more seriously, can obstruct the GI tract.

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18
Q

How does the body control blood sugar?

A

as blood glucose rises, special cells of the pancreas respond by secreting insulin (IN-suh-lin) into the blood

When blood glucose falls (as occurs between meals), other special cells of the pancreas respond by secreting glucagon (GLOO-ka-gon) into the blood

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19
Q

Gluconeogenesis

A

The conversion of protein to glucose

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20
Q

Know the different types of diabetes and the differences between them.

A

gestational diabetes(one you get during pregnant), type1(insulin dependent) & type2(body doesnt recognize insulin)

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21
Q

Explain protein digestion and absorption.

A

Digestion is facilitated mostly by the stomach’s acid and enzymes, which first denature dietary proteins, then cleave them into smaller polypeptides and some amino acids. Pancreatic and intestinal enzymes split these short polypeptides further, to tripeptides and dipeptides, and then split most of these to single amino acids. Then carriers in the membranes of intestinal cells transport the amino acids into the cells, where they are released into the bloodstream

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22
Q

Why is high protein low carbohydrate diets not recommended?

A

your body will consume itself, work organs over time

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23
Q

water always follows what?

A

protein

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24
Q

What roles do proteins play in the body?

A

building block, maintians protein turnover, anzymes, hormones, regulate blood pressure, fluid balance

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25
Q

What are the characteristics of Kwashiorkor and Marasmus?

A

skinny, blotchy pigmentation, very skinny, hair loss

26
Q

What is the difference between essential and nonessential amino acids?

A

one is made by the body and the other is not and you have to get it from an outside source

27
Q

Which amino acids are considered essential?

A

lineleic acid and lunelenic

28
Q

peptide bond

A

a bond that connects the acid end of one amino acid with the amino end of another, forming a link in a protein chain

29
Q

dipeptide

A

two amino acids bonded together.

30
Q

tripeptide

A

three amino acids bonded together

31
Q

polypeptide

A

10 or more amino acids bonded together

32
Q

denaturation

A

changing the shape of protein and making it useless

33
Q

monosaccarides

A

single sugars

34
Q

disaccharide

A

pairs of monosaccarides

35
Q

epinephrine

A

adrenaline

36
Q

fiber

A

in plant foods, the nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by GI tract bacteria.

37
Q

amylase

A

enzyme that breaks down carbohydrates

38
Q

hypoglycemia

A

an abnormally low blood glucose concentration

39
Q

glycemic index

A

a method of classifying foods according to their potential for raising blood glucose

40
Q

sugar alcohols

A

sugarlike compounds that can be derived from fruits or commercially produced from dextrose

41
Q

What is the bodies energy back up system during times of stress?

A

small amount of glycogen

42
Q

Know the differences between simple and complex carbohydrates

A

simpe=sugars

complex=starch and fibers

43
Q

what sugar is in the green package

A

stevia (natrual)

44
Q

what sugar is in the yellow package

A

sucralose (splenda)

45
Q

what sugar is in the blue package

A

aspartane, not good

46
Q

what sugar is in the pink package

A

saccharin (sweet n low) GRAS

47
Q

monosaturated fatty acid

A

a fatty acid that lacks two hydrogen atoms and has one double bond between carbons; abbreviated MUFA.

48
Q

polyunsaturated fatty acid

A

a fatty acid that lacks four or more hydrogen atoms and has two or more double bonds between carbons; abbreviated PUFA.

49
Q

saturated fatty acid

A

a fatty acid carrying the maximum possible number of hydrogen atoms

50
Q

linoleic acid

A

an essential fatty acid with 18 carbons and two double bonds.

51
Q

linolenic acid

A

an essential fatty acid with 18 carbons and three double bonds.

52
Q

triglycerides

A

the chief form of fat in the diet and the major storage form of fat in the body;

53
Q

hydrophilic

A

not afraid of water

54
Q

hydrophobic

A

afraid of water

55
Q

hydrogenation

A

where hydrogen’s are forcefully added on

56
Q

cholesterol

A

one of the sterols containing a four-ring carbon structure with a carbon side chain

57
Q

sterols

A

compounds containing a four-ring carbon structure with any of a variety of side chains attached

58
Q

what is good cholesterol

A

HDL

59
Q

what is bad cholesterol

A

LDL

60
Q

Know the functions (roles) of fat in the body.

A

insulation, protection, energy storage

Microbiology (6 decks)

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