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84 Cards in this Set
- Front
- Back
monosaccharide |
simple sugar that isn't broken down further in digestion -ex: glucose |
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polysaccharide |
carb containing many glucose units, from 10-1000 or more |
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triglycerides |
the major form of lipid in the body & in food -composed of 3 fatty acids bonded to glycerol, an ROH. |
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glycerol |
a 3-C ROH used to form triglycerides |
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simple carbohydrates |
monosaccharides & disaccharides. refined, white, stuff |
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glycogen |
a carbohydrate made of multiple units of glucose w/ highly branched structure. -storage form of glucose -synthesized & stored in the liver & muscles |
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glucose |
a 6-C monosaccharide that usually exists in a ring form -found in blood & in table sugar bonded to fructose -aka dextrose |
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insulin |
a hormone produced by the pancreas -increases the synthesis of glycogen in the liver & the movement of glucose from the bloodstream into body cells |
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glucagon |
a hormone made by the pancreas that stimulates the breakdown of glycogen in the liver into glucose -this increases the blood glucose |
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type I diabetes |
a form of diabetes characterized by TOTAL insulin deficiency -due to destruction of insulin-producing cells -insulin therapy required |
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type II diabetes |
a form of diabetes characterized by insulin resistance & often associated w/ obesity. -insulin therapy may be required |
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ghrelin |
a hormone secreted by the stomach that increases appetite |
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leptin |
a hormone made by adipose tissue in proportion to total fat stores in the body that influences long-term regulation of fat mass |
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complex carbohydrate |
carbohydrate composed of many sugar units (polysaccharide) -glycogen, starch, fiber |
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fiber |
substances in plant foods that are not digested by the processes that take place in the human stomach or small intestine. -add bulk to feces -fiber naturally found in food is called dietary fiber |
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nutritive sweeteners |
substance that imparts sweetness which provides calories ex: -all monosaccharides -all disaccharides -sugar alcohols -HFCS |
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alternative sweeteners |
substance that imparts sweetness which yields little or no calories -don't promote dental cavities ex: -saccharin -aspartame -sucralose -stevia |
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PKU |
phenylketonuria disease caused by a defect in the liver's ability to metabolize the amino acid phenylalanine into amino acid tyrosine -untreated, toxic by-products of phenylalanine build up & lead to mental retardation |
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hyperglycemia |
high blood glucose, above 125 mg/100mL of blood |
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hypoglycemia |
low blood glucose. below 40-50 mg/100mL of blood for nondiabetics |
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glycemic index |
the blood glucose response of a given food, compared to a standard (like glucose or white bread). -GI is influenced by starch structure, fiber content, food processing, physical structure, macros in the meal, etc. |
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diverticulosis |
the condition of having many diverticula in the large intestine |
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metabolic syndrome |
a condition in which a person has poor blood glucose regulation, HT, increased blood triglycerides, & other health problems. -usually accompanied by obesity, lack of physical activity, & a diet high in refined carbs. -aka syndrome X |
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triglycerides |
the major form of lipid in the body & in food -composed of 3 fatty acids bonded to glycerol |
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phospholipid |
any of a class of fat-related substances that contain phosphorus, fatty acids, & a nitrogen-containing base -phospholipids are an essential part of every cell |
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cholesterol |
a waxy lipid found in all body cells -has multi-ringed structure -naturally produced in body -only in foods that contain animal products |
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saturated fatty acid |
a fatty acid containing no C=C bonds |
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monounsaturated fatty acid |
a fatty acid containing one C=C bond |
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polyunsaturated fatty acid |
a fatty acid containing 2 or more C=C bonds |
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essential fatty acids |
fatty acids that must be supplied by the diet to maintain health -not produced by body |
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trans fatty acid |
a form of unsaturated fatty acid, usually a monounsaturated one when found in food, in which the hydrogens are on opposite sides of the C=C bond |
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omega-3 fatty acid |
an unsaturated fatty acid with the 1st C=C on the 3rd carbon from methyl end |
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omega-6 fatty acid |
an unsaturated fatty acid with the 1st C=C bond on the 6th carbon from the methyl end |
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sterol |
a compound containing a multi-ring structure & a hydroxyl group |
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emulsifier |
a compound that can suspend fat in water by isolating individual fat droplets, using a shell of water molecules or other substances to prevent the fat from coalescing |
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satiety |
a state in which there is no longer a desire to eat -aka: feeling of satisfaction |
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hydrogenation |
the addition of hydrogen to a C=C bond -this yields a single C-C bond w/ 2 hydrogens attached to each C. |
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linoleic acid |
an essential omega-6 fatty acid w/ 18 carbons & 2 C=C bonds |
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arachidonic acid |
an omega-6 fatty acid made from linoleic acid w/ 20 carbon atoms & 4 C=C bonds |
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lipoprotein |
a compound found in the bloodstream containing a core of lipids w/ a shell composed of protein, phospholipid, & cholesterol |
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HDL |
high-density lipoprotein. the lipoprotein in the blood that picks up cholesterol from dying cells & other sources & transfers it to the other lipoproteins in the bloodstream, as well as directly to the liver -the good lipoprotein |
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LDL |
low-density lipoprotein. -the lipoprotein in the blood containing primarily cholesterol -bad lipoprotein |
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VLDL |
very-low-density lipoprotein. -the lipoprotein created in the liver that carries cholesterol & lipids that have been taken up or newly synthesized by the liver -worst lipoprotein |
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chylomicron |
lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, & protein -formed in the absorptive cells of small intestine after fat absorption & travel through the lymphatic system to the bloodstream. |
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pancreatic lipase |
lipase from pancreas. -lipase is a fat-digesting enzyme produced by the salivary glands, stomach, & pancreas. |
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scavenger cells |
specific form of WBC that can bury themselves in the artery wall & accumulate LDL. -as they take up LDL, they contribute to the development of atherosclerosis. |
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branched-chain amino acids |
amino acids w/ a branching carbon backbone. ex: -leucine, isoleucine, valine |
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amino acid |
the building block for proteins containing a central carbon atom w/ nitrogen & other atoms attached |
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nonessential amino acids |
amino acids that can be synthesized by a healthy body in sufficient amounts -aka dispensable amino acids -there are 11 nonessential amino acids |
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essential amino acids |
the amino acids that cannot be synthesized by humans in sufficient amounts or at all & therefore must be included in the diet -aka indispensable amino acids -there are 9 essential amino acids |
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peptide bond |
a chemical bond formed between amino acids in a protein |
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sickle cell disease/anemia |
an illness that results from a malformation of the red blood cell because of an incorrect structure in part of its hemoglobin protein chains -the mutation causes glutamic acid to be replaced with valine, changing structure |
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denaturation |
alteration of a protein's 3D structure, usually because of treatment by heat, enzymes, acid, or alkaline solutions, or agitation |
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complementary proteins |
2 food protein sources that make up for each other's inadequate supply of specific essential amino acids -together, they yield a sufficient amount of all 9 & provide a complete protein |
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pepsin |
a protein-digesting enzyme produced by the stomach |
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trypsin |
a protein-digesting enzyme secreted by the pancreas to act in the small intestine |
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edema |
the buildup of excess fluid in extracellular spaces |
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protein equilibrium |
a state in which protein intake is equal to related protein losses -the person is said to be in protein balance |
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positive protein balance |
a state in which protein intake exceeds related protein losses, as is needed during times of growth |
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negative protein balance |
a state in which protein intake is less than related protein losses. -often see during acute illness |
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protein-calorie malnutrition (PCM) |
a condition resulting from regularly consuming insufficient amounts of calories & protein. -the deficiency eventually results in body wasting, primarily of lean tissue, & an increased susceptibility to infections |
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kwashiorkor |
a disease occurring primarily in young children who have an existing disease & consume a marginal amount of calories & insufficient protein -child usually suffers from infections, exhibits edema, poor growth, weakness, & increased susceptibility to future illness |
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marasmus |
a disease resulting from consuming a grossly insufficient amount of protein & calories -victims have little or no fat stores, little muscle mass, poor strength |
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vegan |
a person who eats only plant foods
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fruititarian |
a person who primarily eats fruits, nuts, honey, & vegetable oil |
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lactovegetarian |
a person who consumes plant products & dairy products |
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lactoovovegetarian |
a person who consumes plant products, dairy products, & eggs |
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pescetarian |
a person who consumes plant products, dairy products, eggs, & fish |
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legumes |
plant family w/ pods that contain a single row of seeds ex: -soybeans, peanuts, kidney beans, etc |
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What are the enzymes involved in carbohydrate digestion? |
1. amylase: starch-digesting (salivary glands/pancreas) 2. maltase: digests maltose --> 2 glucoses (absorptive cells in small intestine) 3. sucrase: digests sucrose --> glucose & fructose (absorptive cells of small intestine) 4. lactase: digests lactose --> glucose & galactose (absorptive cells in small intestine) |
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Common sources of monosaccharides? |
Fruit, candy, jams |
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Common sources of disaccharides? |
Milk products, sugarcane, sugar beets, honey, maple sugar |
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How does cholesterol affect the body? |
It is used to form estrogen, testosterone, & bile acids. Too much can cause atherosclerosis. |
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What are heart disease risk factors? |
1. total blood cholesterol over 200mg/100mL of blood 2. smoking 3. HT 4. diabetes 5. low HDL 6. age 7. family history 8. blood triglycerides 9. obesity |
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What are the major sources of lactose? |
Milk & milk products |
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What are sources of cholesterol? |
Animal products. Our bodies also make it. |
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What enzymes are involved in digesting fat? |
1. lipase: digests fat (salivary glands, stomach, pancreas) 2. bile (produced by liver, stored in gallbladder) 3. pancreatic enzymes |
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What are some rich sources of soluble fiber? |
pectin
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What are some rich sources of insoluble fiber? |
cellulose: wheat bran, nuts, fruit skins, some vegetables |
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Digestive Diseases |
1. Lactose maldigestion: production of lactase declines. no symptoms yet 2. Lactose intolerant: a condition in which symptoms such as abdominal gas, boating, & diarrhea appear as a result of severe lactose maldigestion. 3. Diverticulosis: a condition of having many diverticula in the large intestine 4. Diverticulitis: an inflammation of the diverticula caused by acids produced by bacterial metabolism inside the diverticula |
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Stevia |
def: alternative sweetener derived from South American shrub. -100-300x sweeter than sucrose |
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How are trans fats made? |
hydrogenation |
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How does trans fatty acids affect blood work results? |
Trans fats raise LDLs & lower HDLs. -increase risk of heart disease/stroke |
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How do you raise HDL? |
exercise, stop smoking, lose weight |