Exam 2

Front 1

Normal Blood Glucose Levels

Back 1

70-100 mg/dL

Front 2

Action of Insulin On Blood Glucose

Back 2

Helps keep your blood sugar level

Front 3

Action of Glucagon on Blood Glucose

Back 3

Raises glucose levels(opposite of insulin)

Front 4

How Does Sugar Intake Impact Health?

Back 4

Raises glucose levels, pancreas failure(long term)

Front 5

High fructose corn syrup vs. sucrose

Back 5

High fructose-processed, sucrose-natural

Front 6

Ketosis

Back 6

When your body starts burning fat for energy due to the lack of new glucose in the diet

Front 7

Ketoacidosis

Back 7

a metabolic state associated with high concentrations of ketone bodies, formed by the breakdown of fatty acids and the deamination of amino acids.

Front 8

What non-carbohydrate sources can be converted into glucose when carb intake is avoided or too low

Back 8

starch/sugar

Front 9

What are the fasting(normal) blood glucose levels that indicate diabetes, pre-diabetes, normal fasting blood sugar

Back 9

126 and above,100-125, 99 and below

Front 10

Risk of type 2 diabetes

Back 10

CVD, hypertension, cancer

Front 11

Type 1 vs. type 2 diabetes

Back 11

Type 1-cause is unknown--usually diagnosed in children--A chronic condition in which the pancreas produces little or no insulin

Type 2: Adult-onset --A chronic condition that affects the way the body processes blood sugar (glucose).

Front 12

health concerns of diabetes

Back 12

CVD, damage to artery walls, death, nerve damage, lack of circulation, amputation

Front 13

glycemic index

Back 13

shows which foods affect the persons blood glucose levels

Front 14

functions fat in the body

Back 14

cushions bones and organs, temperature regulation, transports protiens

Front 15

Saturated vs. Unsaturated fats

Back 15

Saturated(more processed)does not have the double bond-- Unsaturated has the double bond(also found in plants)

Front 16

3 classes of lipids

Back 16

Triglycerides, Phosopholipids, Sterols

Front 17

Structure of a triglycerides

Back 17

Glycerol backbone with 3 fatty acids attached

Front 18

95% of the fat the we store in our body and eat in our foods is in the form of _____________

Back 18

Triglycerides

Front 19

1. Saturated fats ________________

2. Are found in what food sources?

Back 19

1. usually solid at room temperature--Cause the total blood cholesterol level to rise, elevating LDL cholesterol.

2. found in many animal products and tropical oils

Front 20

1. Monounsaturated fats ____________

2. Found it what foods?

Back 20

1. Liquid at room temperature--Are thought to raise HDL(good) cholesterol and lower LDL(bad) cholesterol levels

2. Are found in canola, olive, and peanut oils

Front 21

1. Polyunsaturated fats_________

2. Found it what foods?

Back 21

1. Are liquid at room temperature--Are thought to lower LDL (bad) cholesterol levels.

2. Are found mainly in vegetable oils, tropical oils (coconut, palm, and palm kernel oils).

Front 22

Which 2 fatty acids are liquid at room temperature, come from plants, but raise blood cholesterol?

Back 22

Palm oil and coconut oil(saturated fats)

Front 23

How do you make a liquid fat solid?

Back 23

Hydrogenation

Front 24

Whats the difference between a trans fatty acid and a cis fatty acid?

Back 24

The difference between cis and trans is that the two H atoms are on the same side of the double bond (cis), compared to being on opposite sides (trans). It affects the shapes of the molecules. In a cis configuration, the double bond creates a kink in the fatty acid.

Front 25

What is the recommended intake of trans fatty acids?

Back 25

1% of your daily calorie intake

Front 26

"fat free"(how much fat can product contain per serving?)

Back 26

0.5 grams

Front 27

What do trans fats do to your cholesterol?

Back 27

Raise your LDL(bad) cholesterol, and lower your HDL(good) cholesterol

Front 28

What foods contain high amounts of trans fatty acids?

Back 28

fried foods like doughnuts, and baked goods including cakes, pie crusts, biscuits, frozen pizza, cookies, crackers, and stick margarines and other spreads

Front 29

What is the structure of a phospholipid?

Back 29

it has both a hydrophobic and a hydrophilic component. A single phospholipid molecule has a phosphate group on one end, called the "head," and two side-by-side chains of fatty acids that make up the lipid "tails.

Front 30

What are essential fatty acids?

What food sources are there?

Back 30

Omega 3 -- Salmon, flax seeds, seeds

Omega 6 -- whole grain breads, poultry, eggs

Front 31

Where does fat digestion begin in the body?

Back 31

Mouth

Front 32

These enzymes are located in what part of the body?(each)

lingual lipase, gastric lipase, and pancreatic lipase

Back 32

Lingual: mouth(tongue)

Gastric: Stomach

Pancreatic: pancreas

Front 33

What is the purpose of bile from the gall bladder in digesting lipids?

Back 33

Bile contains bile acids, which are critical for digestion and absorption of fats and fat-soluble vitamins in the small intestine.

Front 34

What is the composition of a chylomicron, and what is it's role in the body?

Back 34

1. triglycerides, phospholipids, cholesterol, and proteins.

2. they transport dietary lipids from the intestines to other locations in the body.

Front 35

What are eicosanoids?

Back 35

Eicosanoids are powerful, hormone-like compounds produced in the body from Essential Fatty Acids...are responsible for many of the beneficial effects of the good fats.

Front 36

What is the composition of the Mediterranean diet?

Back 36

characterized especially by a high consumption of vegetables and olive oil and moderate consumption of protein "researchers found that people who eat a Mediterranean diet have lower odds of having a heart attack"