Srcind Test Flashcards
Difference between mono/di/polysaccharides
- Monosaccharides: single sugar units. Example: Glucose, Fructose, Galactose.
- Disaccharides: two sugar units. Example: Sucrose (glucose + fructose), Lactose, Maltose.
- Polysaccharides: many sugar units. Starches, Fibres.
Simple vs. Complex carbs - apply: why are complex better?
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Where do we get our carbs? Sugar, starch, fibre food examples…
- Sugars: Fruits and vegetables; table sugar.
- Starches: Grains (bread, cereals); starchy vegetables (corn, potatoes,
legumes). - Fibres: Whole grains; naturally in fruits/vegetables, legumes,
oat bran.
Glycemic index - what is it? Which foods are better? Examples…
- GI is a scale that ranks carbohydrate-rich foods by how much they raise blood glucose levels.
- Low GI (rank 55 or less) is better.
- Examples: Heavy mixed grain, barley, sweet potato.
Fibre; whole-grain vs. Refined grain - parts of the seed/kernel; DRI
• The Dietary Reference Intake (DRI) for fibre is 25-35g per day
Whole Grain
- Contains whole seed of plant:
- Bran: the outer part (fibre and minerals).
- Endosperm: largest portion/food supply of the grain; (protein and carbohydrates).
- Germ: inner part (B vitamins, some protein, minerals and healthy fats.
Refined Grain
• Whole grains that have the bran and germ removed most fibre, vitamins and minerals
Primary functions of carbs (how do these functions relate to functions of fat/protein)
- Produce Energy
- Spare/Save Proteins
- Break Down Fats (Fat Metabolism)
- Fibre Provides Bulk in the Diet
How the body uses carbs; glucose, storage as glycogen.
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Diabetes and “pooped out pancreas”, how high sugar diet (diabetes)
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Triglycerides: saturated, monounsaturated, polyunsaturated fatty acids.
Food examples. Fats in the diet: heart-healthy fats, Omega fats.
Saturated
• Animal fats
• Usually a solid at room temperature (butter, margarine, lard, meat fat)
• Some plant oils (coconut, palm, tropical oils)
Monounsaturated
• Plant fats
• Liquid at room temperature (olive, canola, and peanut oil)
Polyunsaturated
• Vegetable and fish fats
• Liquid at room temperature (sunflower, safflower, corn, and soybean oil)
Hydrogenation and trans fat (process, used for?)
- Hydrogenation is the process of adding hydrogen (H) atoms to an unsaturated fatty acid to stop oxidization (spoilage).
- This is done to preserve the shelf life of food, therefore, often found in processed foods (cookies, chips, etc.)
Phospholipids / sterols / cholesterol (examples? Where found?)
Phospholipids
• found naturally in some foods and often used as emulsifiers
Sterols
• Found in both animal and plant
compounds;; animal compounds contain
cholesterol
Functions of fats
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Fat/lipid transport through the body: important terms/enzymes involved.
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LDL and HDL cholesterol and roles in the body (why some good and some bad?), how does diet affect HDL/LDL levels
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Coronary Heart Disease: controllable vs. Uncontrollable risk factors.
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