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Principles of Nutrition > Unit 2 > Flashcards

Unit 2 Flashcards

1
Q

Glucose + Glucose

A

Maltose

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2
Q

Glucose + Fructose

A

Sucrose

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3
Q

Glucose + Galactose

A

Lactose

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4
Q

Glucose + Galactise + Fructose

A

Raffinose

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5
Q

Glucose + Galactise + Fructose

A

Raffinose

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6
Q

What are the three monosaccharides?

A

Glucose, Fructose, Galactose

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7
Q

What are the three Disaccharides?

A

Maltose, Sucrose, Lactose

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8
Q

What are the three Polysaccharides?

A

Starch, Fiber, Glycogen

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8
Q

What are the two Oligosaccharides?

A

Raffinose and Stachyose

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9
Q

What are the four main types of carbohydrates found in foods?

A

Starch, Fiber, Nutritive Sweeteners, Non-nutritive sweeteners

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10
Q

What type of bond does maltose have?

A

Alpha bond

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11
Q

What type of bond does sucrose have?

A

Alpha bond

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12
Q

What type of bond does lactose have?

A

Beta bond

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13
Q

What are the three functions of digestible carbohydrates?

A

Provide energy, sparing protein from use as an energy source, preventing ketosis

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14
Q

What are the four functions of indigestible carbohydrates?

A

Promoting bowel health, reducing obesity risk, better blood glucose control, reducing cholesterol absorption

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15
Q

What enzymes are used to digest carbohydrates?

A

Amylase and dextranase

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16
Q

What is gluconeogenesis?

A

When you do not consume enough carbohydrates, amino acids are used to form glucose.

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17
Q

A fatty acid with < 6 carbons is absorbed via the

A

portal system

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18
Q

A fatty acid with 6-10 carbons is absorbed via the

A

portal system

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19
Q

A fatty acid with > 12 carbons is absorbed via the

A

lymphatic system

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20
Q

What is diverticula?

A

Pockets that form in the intestines. Food gets stuck and inflamed.

21
Q

A process involved in the synthesis of nonessential amino acids is called

A

transamination

22
Q

Metabolic syndrome is characterized by:

A

Insulin resistance, hypertriglyceridemia, Hyperglycemia

23
Q

What are the three functions of fats in the body?

A
  1. Store energy
  2. Insolate and cushion vital organs
  3. help transport essential nutrients in the bloodstream
24
Q

What is the recommended daily intake of fat?

A

20-35%

25
Q

What is the recommended daily intake of carbohydrates?

A

45-65%

26
Q

What is the range for normal fasting blood glucose levels?

A

70-100mg/dL

27
Q

How many double bonds do saturated fatty acids have?

A

None

28
Q

How many double bonds do monounsaturated fats have?

A

One

29
Q

What percentage of North Americans consume alcohol?

A

70%

30
Q

Does hydrogenation remove or add hydrogen form carbon chains in fatty acids?

A

Ad

31
Q

Do CIS fatty acids have hydrogens on the same or different side of the fatty acid?

A

Same

32
Q

What are the three main classes of lipids?

A

Triglycerides, Phospholipids, Sterols

33
Q

What is the structure of a Triglyceride?

A

3 fatty acids attached to 1 glycerol

34
Q

How can fatty acid carbon chains vary?

A
  1. Number of carbons
  2. Extent of saturation with hydrogen
  3. Shape
35
Q

What is a saturated fatty acid?

A

All bonds between the carbons are single

36
Q

What is a monounsaturated fatty acid?

A

One double bond

37
Q

What is a polyunsaturated fatty acid?

A

At least 2 double bonds

38
Q

What is a Cis - fatty acid?

A

Hydrogens on same side of the carbon chain (bent)

39
Q

What is a Tans - fatty acid?

A

Hydrogens found on opposite side of the carbon chain

40
Q

What is hydrogenation?

A

Adds hydrogen to the chain of carbons in an unsaturated fatty acid; used by food manufacturers; becomes more saturated, straight, solid

41
Q

What are essential fatty acids?

A

Fatty acids that we must obtain from our diet

42
Q

What elements are in protein?

A

C, H, O, N, sometimes S

43
Q

What is the structure of an amino acid?

A

Central carbon, nitrogen (amino) group, acid (carboxyl) group, hydrogen, side chain (R)

44
Q

How many nonessential amino acids are there?

A

11

45
Q

How many essential amino acids are there?

A

9

46
Q

What are the essential amino acids?

A

histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine

47
Q

What are some nonessential amino acids?

A

Alanine, Arginine, Asparagine, Aspartic acid, Cysteine, Glutamic acid, Glutamine, Glycine, Proline, Serine, Tyrosine

48
Q

What is the recommended intake of protein?

A

10-35%

49
Q

What are the eight functions of proteins?

A
  1. Producing vital body structures
  2. Maintaining fluid balance
  3. Contributing to Acid-Base balance
  4. Forming hormones, enzymes, and neurotransmitters
  5. Contributing to immune function
  6. Transporting nutrients
  7. forming glucose
  8. Providing energy
50
Q

What is binge drinking?

A

4 or more drinks for women and 5 or more drinks for men

Principles of Nutrition (12 decks)

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