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45 Cards in this Set
- Front
- Back
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proper amount of food |
-2000calories -fat : 65g/day -protein: 50g/day -carb: 240g/day -sugar: 50g/day -415g/day in total |
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sucrose |
-classic carb -8OH group: soluble in water -C12H22O11 -C6H12O6 -glucose +fructose: sucrose -linked by oxygen |
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oxidation reaction |
energy + H2O +CO2 >carb +O2 |
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glucose |
-c6 monosaccharide |
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methane |
-1 carbon 4 hydrogen |
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cellulose |
-3 glucoses linked by 2 o (down and up) -can't digest |
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starch |
-2 glucose -can digest |
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invert sugar |
-50glucose/50 fructose |
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fructose |
-sweeten food -honey is sweet because high conc of fructose and low percentage of sucrose |
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maltose |
-2 glucose -partial hydrolysis of starch |
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lactose |
-galactose and glucose |
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beano |
-prevents the gas from beans -alpha galactosidase breaks down sugar to create gas |
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starch |
-amylose is broken by amylase -amylopectin is a starch like molecule easier to digest -amylase is produced in panractic and salivary glands -starch and cellulose have different connectivity O is bent differently |
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fiber |
-cellulose -pectin -hemicellulose -lignin |
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metamucil |
-hibh cilium fiber |
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fructuose issue |
-low GI: does not cause blood sugar to rise as much as sucorse -small amount in food is ok |
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apple juice |
-substantially fructose (50/50) -leads to type2 diabetes -promotes ages more than glucose |
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sucrose issues |
-glycation -sugar structure has an amine end NH2 adjacent to C=o |
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mailard reaction |
-engagement of protein units that have NH2 group on one end with carb unit, you heat it and water is given off in rapid fashion in toaster or oven -reorganized molecule is amadori product -2 protein chains connected to what was a sugar molecule |
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AGEs |
-contribute to body in several ways -advanced glycation end product winds up in lens causing cataracts |
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sugar production |
-brazil, india and EU |
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world consumption of sugra |
-165 billion kgs of sugar, 23kg per captia -40kg per person per year -34.8kg |
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high fructose corn syrup |
-corn starch is made of polymer of glucose -3 enzymes to break down corn starch: alpha amylase, glucoamylase, glucose isomerase (high percentage of fructose) |
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glucose isomerase |
-apply glucose isomerase to convert glucose units into fructose |
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relative sweetness |
-fructose, sugar, glucose |
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lactic acid |
-eats away tooth material, dissolving it and creating cavities |
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excessive fructose |
-uric acid incrases, inflamed joint, gout in the toe -cola: multivariate relative risk of gout for 1 serving per day |
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cataract |
-cloudy lens -protective protein prevent these proteins from aggregating |
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fat |
-carbon, hydrogen, oxgyen -sotred energy, insulation and buoyancny -padding and hormone production |
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tisterain |
-saturated solid fat with 18 carbons in each chain -all possible hydrogen atoms are there |
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saturated solid fat |
-chians can vary in length and structure -saturated fats solids at room temp -chains can be bonded differently -if double bond, the shape will change, unsaturated fat |
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unsaturated fat |
-double bond -often liquid |
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Crisco |
saturated fat with 20% water |
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margarine |
-plant fat: 20-60% water -to make margarin, hydrogenate many of double bonds to single bond -hydrogenation: partial reorganization of bodning to give some trans double bonds |
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carb based fat alternative |
-gums and seaweed and cellulose derivative -1% fat in ice cream but it is repalced as cellulose gum -mayo: microcrystalline cellulose |
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protein based fat alternative |
-micro particulates -simplesse: 4cal/g |
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fat-based |
-modified fats: not using saturated fats, but using liquid fats with unsaturated chains (db) |
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synthetic |
-sucorse fat: |
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olestra |
-added to chips, may cause cramping and loose stool -absorb some ADEK and loose stool |
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protein |
1. important for growth -kwashiorkor: protein deficiency 2. imp for tissue maintenance 3. enzymatic processes |
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Protein sturcture |
-COHN |
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protein folding |
tryptophan -precursor of serotonin |
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how are amino acids linked up |
-contains N and amino end -other end contains CO2H is acid |
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complete proteins |
-meat, fish, eggs, milk -don't need much tryp, lots of lysine |
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incomplete protein |
-wheat, conrn, rice |
