TOPIC 2: Macronutrients Flashcards
Provides and the major source of energy
Carbohydrates
Comprises of Carbon, Hydrogen, and Oxygen (CHO)
Carbohydrates
Sources of fiber and natural sweeteners as provided by sucrose and fructose.
Carbohydrates
a table sugar
Sucrose
sugar coming from fruits
Fructose
monosaccharides and disaccharides are _______ carbohydrates.
simple
these are the monosaccharides
Glucose, Fructose, and Galactose
these are the disaccharides
Sucrose, Maltose, and Lactose
it contains many units of monosaccharides
Complex carbohydrates or Polysaccharides
these 2 are the complex carbohydrates
Fiber and Starches
process of converting glucose into glycogen
Glycogenesis
a polysaccharide that
is the principal storage form of glucose
Glycogen
the process of converting glycogen back to glucose
Glycogenolysis
the process of producing glucose from fat and maintain the blood glucose in the blood
Gluconeogenesis
a hormone that LOWERS blood glucose level
Insulin
produced in LIVER specifically in islet of Langerhans
Insulin
a hormone
that is involved in
CONTROLLING blood
sugar (glucose) level
Glucagon
LOW blood sugar level
HYPOglycemia
HIGH blood sugar level
HYPERglycemia
a source of energy for all cells
Blood Glucose (BG)
essential for brain function and formation
Glucose
enhances the conversion of excess glucose to glycogen
Insulin
Released to stop blood sugar levels dropping too low (hypoglycaemia)
Glucagon
Released to stop blood sugar levels rising too high (hyperglycaemia)
Insulin
Ranking of food that raises BG level
Glycemic Index
total glycemic index effect of a mixed meal
Glycemic Load
Accounts for the mixed consumption of food
Glycemic Load
Measures quality and quantity of the effect and CHO in the BG level
Glycemic Load
DRI of CHO for adults between 19-30 y/o
130 gms/day
Acceptable Macronutrient Distribution Range (AMDR) intake per day
45-65 of kcal
DRI for dietary fiber both for men and women
25 gms for women and 38 gms for men
Densest form of energy
Fats or Lipids
Provide padding to protect organs
Fats or Lipids
produce twice kcal of CHO and CHON
Fats or Lipids
Individual Preference for Fats are developed in _______
either infancy or early
Innate Preferences for sweet taste are observed at _______
birth
Children learn to prefer taste, flavors and textures that are rich in _____
fats or sweets; can be both
The stage where it is associated with increasing
acceptance of bitter taste and consumption of more fruits, vegetables and whole grain
Aging
Food function where fats makes food smell and taste good
Palatability
Food function where eating fatty food delays hunger and makes you feel; full
Satiety and Satiation
Slows down digestion causing feeling of fullness and satisfied
Satiety
Food function of keeping the food products
Food processing
Food function where EFA component of fat provides
Nutrient source
Physiologic function where body fat cells provides energy source for the muscle
Stored Energy
Physiologic function which serve as a cushion to protect organs
Organ Protection
insulation produced by fats which keep the body warm
Temperature Regulation
It help in conversing energy of organisms undergoing hibernation
Thermal Insulation
linked to lower risk of heart disease, may consumed about 20%, canola and olive oil are the best source
Monosaturated Fat
linked to lower risk of heart disease, may consumed about 10%, liquid vegetable oil and fish oil
Polyunsaturated Fat
linked to higher risk of heart disease, may consumed about less than 7%, animal oil, coconut oil and palm oil
Saturated Fat
deadliest fat linked to higher risk of heart disease, may consumed about less than 3%, shortening, margarine, crackers and cookies
Transfat
