Nutrition Ch 5&6

Front 1

composition of carbohydrates

Back 1

carbon + hydrogen + oxygen

Front 2

how are the carbohydrates produced

Back 2

plants via photosynthesis

Front 3

difference between simple & complex carbohydrates

Back 3

simple- monosaccharides & disaccharides

complex- oligosaccarides & polysaccharides

Front 4

3 monosaccharides and sugar alcohols

Back 4

monosaccharides: glucose, fructose, galactose

sugar alcohols: xyliton, mannitol, sorbitol

Front 5

Disaccharides: which Monosaccharides make up each one

Back 5

maltose=glucose+glucose

sucrose=glucose+fructose

lactose=galactose+glucose

Front 6

Oligosaccharides

Back 6

3-10 sugar units, Raffinose & Stachyose, Indigestible; bacterial fermentation-gas

Front 7

Polysaccharides:

Back 7

have many glucose molecules, alpha or beta bond determine digestibility

Front 8

two digestible polysaccharides

Back 8

starch (plants)

glycogen (animals)

Front 9

total fiber

Back 9

dietary fiber + functional fiber

Front 10

soluble fibers

Back 10

pectin, gum, mucilages, some hemicelluloses

Front 11

insoluble fibers

Back 11

cellulose, hemicelluloses, lignin

Front 12

Nutritive Alternative Sweeteners

Back 12

High fructose corn syrup

Front 13

Non-Nutritive Alternate Sweeteners

Back 13

Saccharin-Aspartame-Neotame-Acesulfamine K-Sucralose-Tagatose-Stevia

Front 14

Recommended intake of carbohydrates

Back 14

⦁ RDA-130 grams
⦁ 25g/d women under 50 (21 g/d after 51)
⦁ 38 g/d men under 50 (30 g/d after 51

Front 15

know the facts of average American carbohydrate intake

Back 15

⦁ 50% of total energy needs
⦁ Added sugars 16% of kcal
⦁ Dietary fiber: 25-50% less than recommended

Front 16

Functions of digestible carbs

Back 16

⦁ Provide 4 kcal/g of energy
⦁ Spare protein
⦁ Prevent ketosis

Front 17

functions of indigestible carbs

Back 17

⦁ Promoting bowel health
⦁ Reducing obesity risk
⦁ Enhancing blood glucose control
⦁ Reducing cholesterol absorption

Front 18

How carbs are digested

Back 18

⦁ Mouth
⦁ Small intestine-enzymes break down dissacharides;some fiber not broken down

Front 19

how carbohydrates are absorbed

Back 19

⦁ liver converts fructose & galactose to glucose
⦁ blood glucose used by cells
⦁ glucose storage: muscle & liver glycogen
⦁ excess glucose: converted to fat by liver (stored in adipose tissue

Front 20

what the health concerns are related to carbohydrates

Back 20

⦁ very high fiber diets: constipation, hemorrhoids, blockage
⦁ high sugar diets: weight gain, tooth cavities, cardiovascular disease
⦁ lactose intolerance
⦁ glucose intolerance

Front 21

regulation of blood glucose

Back 21

⦁ normal concentration, insulin, glucagon, cortisol, epinephrine, norepinephrine, & growth hormone

Front 22

metabolic syndrome

Back 22

group of factors that increase risk for type 2 diabetes & cardiovascular disease

Front 23

hypoglycemia

Back 23

⦁ reactive hypoglycemia (exaggerated insuling response after eating)
⦁ fasting hypoglycemia (low blood sugar after fasting)

Front 24

Glycemic Index

Back 24

⦁ ratio of blood glucose
⦁ influenced by many factors
⦁ based on a 50g carb serving

Front 25

glycemic load

Back 25

⦁ amount of carbs in consumed food x GI divided by 100
⦁ better than GI

Front 26

Type 1 Diabetes

Back 26

⦁ Type 1: insulin producing cells in pancreas are destroyed, diet must be coordinated w/ insulin, increased risk for cardiovascular disease, blindness, kidney disease

Front 27

Type 2 Diabetes

Back 27

⦁ Type 2: progessive disease, insulin resistance, most common type, treatment (diet, physical activity, meds)

Front 28

types of lipids

Back 28

triglycerides, phospholipids, sterols

Front 29

Esterification

Back 29

joining 3 fatty acids to a glycerol unit

Front 30

structure of a triglyceride

Back 30

1 glycerol, 3 fatty acids

Front 31

Fatty acid carbon chain length

Back 31

⦁ long chain: 12+ carbons
⦁ medium: 6-10 carbons
⦁ short: -6 carbons

Front 32

Fatty acid saturation

Back 32

⦁ saturated: no double bonds
⦁ monounsaturated: one double bond
⦁ polyunsaturated: many double bonds

Front 33

naming system of fatty acids

Back 33

⦁ Omega systems: first double bond closest to omega end of carbon chain
⦁ Delta systems:starts w/ carboxyl end to indicate location for all double bonds

Front 34

Sources of triglycerides

Back 34

⦁ animal fats & vegetable oils
⦁ dairy, grains, fruits & veggies

Front 35

functions of triglycerides

Back 35

⦁ provide energy, provide compact energy storage, insulate & protect the body, vitamin absorption & transport

Front 36

composition, functions, and sources of Phospholipids

Back 36

⦁ composition: hydrophobic & hydrophillic ends
⦁ functions: components of cell membranes & emulsifiers
⦁ sources: synthesized by the body & food (egg yolks, wheat germ, peanuts)

Front 37

Sterols

Back 37

the precursors of cholesterol, hormones, and vitamin d

Front 38

recommended daily intakes of fats

Back 38

⦁ AMDR: 20-35%
⦁ AHA recommendations:
⦁ limit saturated fats to 7% of total calories
⦁ limit cholesterol intake to less than 200 mg

Front 39

the fat intake of Americans

Back 39

⦁ North American fat intake has doubled in the last century.
⦁ omega 6 abundant, omega 3 low

Front 40

how fat is digested and absorbed; How it is digested and absorbed in each stage of the digestive system

Back 40

⦁ mouth > stomach > small intestine (bile emulsifies fat > micells are formed > acted upon by pancreatic lipase and colipase)

Front 41

LDL

Back 41

bad cholesterol-carries cholesterol mady by the liver and from other sources to cells

Front 42

HDL

Back 42

good cholesterol- helps remove cholesterol from cells and, in turn, excretion of cholesterol from the body

Front 43

3 pathways for cholesterol uptake

Back 43

Receptor, Scavenger, High Density Lipoproteins

Front 44

Receptor Pathway

Back 44

LDLs taken, broken down, components used, excess in blood become oxidized

Front 45

Scavenger Pathway

Back 45

White blood cells remove oxidized LDLs, cholesterol builds up & kills cells, result is plaque

Front 46

HDL

Back 46

picks up cholesterol throughout the body

Front 47

risk factors for cardiovascular disease

Back 47

⦁ age, gender, race, genetics
⦁ blood cholesterol, triglyceride levels, hypertension, smoking, physical inactivity, obesity, diabetes, other diseases

Front 48

how to prevent cardiovascular disease

Back 48

⦁ total fat 20-35% total calories, saturated fat <7% total calories, trans fat low, polyunsaturated <10% total calories, monounsaturated <20% total calories, cholesterol <200 mg daily, include 2 grams plant stanols/sterols daily, soluble fiber intake of 20-30g, moderate sugar intake, keep body weight at a healthy level, increase physical activity