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48 Cards in this Set
- Front
- Back
composition of carbohydrates |
carbon + hydrogen + oxygen |
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how are the carbohydrates produced |
plants via photosynthesis |
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difference between simple & complex carbohydrates |
simple- monosaccharides & disaccharides complex- oligosaccarides & polysaccharides |
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3 monosaccharides and sugar alcohols |
monosaccharides: glucose, fructose, galactose sugar alcohols: xyliton, mannitol, sorbitol |
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Disaccharides: which Monosaccharides make up each one |
maltose=glucose+glucose sucrose=glucose+fructose lactose=galactose+glucose |
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Oligosaccharides |
3-10 sugar units, Raffinose & Stachyose, Indigestible; bacterial fermentation-gas |
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Polysaccharides: |
have many glucose molecules, alpha or beta bond determine digestibility |
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two digestible polysaccharides |
starch (plants) glycogen (animals) |
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total fiber |
dietary fiber + functional fiber |
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soluble fibers |
pectin, gum, mucilages, some hemicelluloses |
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insoluble fibers |
cellulose, hemicelluloses, lignin |
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Nutritive Alternative Sweeteners |
High fructose corn syrup |
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Non-Nutritive Alternate Sweeteners |
Saccharin-Aspartame-Neotame-Acesulfamine K-Sucralose-Tagatose-Stevia |
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Recommended intake of carbohydrates |
⦁ RDA-130 grams |
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know the facts of average American carbohydrate intake |
⦁ 50% of total energy needs
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Functions of digestible carbs |
⦁ Provide 4 kcal/g of energy
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functions of indigestible carbs |
⦁ Promoting bowel health
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How carbs are digested |
⦁ Mouth
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how carbohydrates are absorbed |
⦁ liver converts fructose & galactose to glucose |
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what the health concerns are related to carbohydrates |
⦁ very high fiber diets: constipation, hemorrhoids, blockage |
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regulation of blood glucose |
⦁ normal concentration, insulin, glucagon, cortisol, epinephrine, norepinephrine, & growth hormone |
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metabolic syndrome |
group of factors that increase risk for type 2 diabetes & cardiovascular disease
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hypoglycemia |
⦁ reactive hypoglycemia (exaggerated insuling response after eating)
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Glycemic Index |
⦁ ratio of blood glucose
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glycemic load |
⦁ amount of carbs in consumed food x GI divided by 100
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Type 1 Diabetes |
⦁ Type 1: insulin producing cells in pancreas are destroyed, diet must be coordinated w/ insulin, increased risk for cardiovascular disease, blindness, kidney disease |
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Type 2 Diabetes |
⦁ Type 2: progessive disease, insulin resistance, most common type, treatment (diet, physical activity, meds)
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types of lipids |
triglycerides, phospholipids, sterols |
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Esterification |
joining 3 fatty acids to a glycerol unit |
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structure of a triglyceride |
1 glycerol, 3 fatty acids |
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Fatty acid carbon chain length |
⦁ long chain: 12+ carbons
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Fatty acid saturation |
⦁ saturated: no double bonds
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naming system of fatty acids |
⦁ Omega systems: first double bond closest to omega end of carbon chain
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Sources of triglycerides |
⦁ animal fats & vegetable oils |
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functions of triglycerides |
⦁ provide energy, provide compact energy storage, insulate & protect the body, vitamin absorption & transport |
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composition, functions, and sources of Phospholipids |
⦁ composition: hydrophobic & hydrophillic ends
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Sterols |
the precursors of cholesterol, hormones, and vitamin d |
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recommended daily intakes of fats |
⦁ AMDR: 20-35% |
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the fat intake of Americans |
⦁ North American fat intake has doubled in the last century.
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how fat is digested and absorbed; How it is digested and absorbed in each stage of the digestive system
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⦁ mouth > stomach > small intestine (bile emulsifies fat > micells are formed > acted upon by pancreatic lipase and colipase)
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LDL |
bad cholesterol-carries cholesterol mady by the liver and from other sources to cells |
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HDL |
good cholesterol- helps remove cholesterol from cells and, in turn, excretion of cholesterol from the body |
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3 pathways for cholesterol uptake |
Receptor, Scavenger, High Density Lipoproteins |
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Receptor Pathway |
LDLs taken, broken down, components used, excess in blood become oxidized |
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Scavenger Pathway |
White blood cells remove oxidized LDLs, cholesterol builds up & kills cells, result is plaque
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HDL |
picks up cholesterol throughout the body |
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risk factors for cardiovascular disease |
⦁ age, gender, race, genetics
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how to prevent cardiovascular disease |
⦁ 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 |