Nutrition Test 2

Front 1

acesulfame potasium

Back 1

sunett, sweet one, 200x and heat stable

Front 2

aspertane

Back 2

nutra sweet equal 160-200x
can't heat.

Front 3

saccharin

Back 3

sweet and low 300 x heat stable

Front 4

acesulfame potasium

Back 4

sunett, sweet one, 200x heat stable

Front 5

aspertane

Back 5

nutra sweet equal 160-200x
can't heat

Front 6

stevia

Back 6

purevia, truvia 250-300x
no info

Front 7

sucralose

Back 7

splenda 600x heat stable

Front 8

sugar alcohol

Back 8

2.4 kc/g mannitol, sorbitol, xylitol
0.8 sweetness.

Front 9

3 monosaccharides are

Back 9

glucose- most abundant
fructose- sweetest
galactose

Front 10

three disacharides

Back 10

lactose (milk sugar) glucose + galactose

maltose (malt sugar) glucose +glucose

sucrose = (table sugar) glucose + fructose

Front 11

high fructose corn syrup

Back 11

blamed for obesity
sweeter + inexpensive
does not trigger insulin release.
lower insulin = higher appetite and no satiety signals.

Front 12

fiber band with what to loosen stools?

Back 12

water.

Front 13

soluble fiber

Back 13

digested by bacteria in colon.
beans and oats
promotes satiety
citrus, fruits, berries, food stays in stomache longer.
lower cholestoral
lower blood glucose
higher satiety.

Front 14

insoluble fiber

Back 14

constipation cure.
not digested.
vegetables,wheat, whole grains
lower colon cancer, lower diverticulosis, lower hemroids.
speeds through GI tract

Front 15

carbohydrate function

Back 15

promote energy
glucose only fuel source to enter brain and red blood cells.
fuel excersize
prevent ketoacidosis

Front 16

digestion for carbs.

Back 16

start in mouth salivary amylase.
small intestine pancreotic amylase
liver converts sugars to glucose if not needed everything else glycogin.
rest released by liver

Front 17

pancrease sucreats

Back 17

insulin and glucogon

Front 18

Insulin

Back 18

secreted when blood glucose is high.
transports glucose into cells
stimulates liver and muscles to store glucose as glycogin.

Front 19

glucagon

Back 19

secreted when blood glucose is low
stimulates liver to break down glycogin to glucose
assists with breakdown of body proteins to amino acids for making glucose

Front 20

normal fasting blood glucose

Back 20

70-110

Front 21

glucagon =

Back 21

lower than 70

Front 22

glycemix index

Back 22

potential of certain foods to raise blood sugar

Front 23

glycemic load

Back 23

amount of CHO x glyccemic index

Front 24

diabetes

Back 24

body can't regulate blood glucose

Front 25

percentage type 1 and 2

Back 25

1 5-10% 2. 90-95%

Front 26

type 1

Back 26

body can't produce enough insulin

Front 27

type 2

Back 27

body cells become insulin resistant.

Front 28

hypoglycemia

Back 28

low blood glucose, excessive insulin.

Front 29

hypoglycemia 1. reactive

Back 29

pancrease secreats to much insulin

Front 30

hypoglycemia 2. fasting

Back 30

body produces insulin even though you havn't eaten anything.

Front 31

lactose intolerance

Back 31

not producing enough lactase enzyme

Front 32

milk allergy

Back 32

protein in milk

Front 33

triglycerides

Back 33

3 fatty acids attactched to a glycerol
longer to digest longer chain

Front 34

saturated

Back 34

no double bonds.
solid at room temperature.
no hydrogin

Front 35

transfat

Back 35

hydrogenated.
solid at room temp.

Front 36

LDL

Back 36

bad cholestoral

Front 37

hdl

Back 37

high density equals good

Front 38

what percent should = saturated intake?

Back 38

10% or lower

Front 39

unsaturated: 1. mufa

Back 39

1 double bond, liquid at room temerature.
olive, canola, avacado

Front 40

unsaturated: 2. pufa

Back 40

less than one double bond and liquid at room temp.
sunflower, soybean, safaflower

Front 41

Omega 6

Back 41

transports fats, blood clotting, cell membrane structure.

Front 42

omega 3

Back 42

alpha, anti inflammatory, cognitive development, epa, dha and heart disease!

Front 43

function of fats

Back 43

energy, main fuel source at rest or low intensity, storage, food taste better, stays in stomache longer.
protection organs, maintain cell function

Front 44

fat in mouth

Back 44

lipase

Front 45

fat in stomache

Back 45

gastric lipase digests some triglicerides

Front 46

fats: gall bladder releases bile in small intestine

Back 46

breaks fats into small droplets.
pancreatoic lyypase

Front 47

phospholipids

Back 47

2 fattys acids + glycerol + phosphate
soluble in water!!
lipid transport as part of lipo proteins
emulsifier!

Front 48

sterols

Back 48

ring structure
not soluble in water
body makes cholestoral

Front 49

transfat form

Back 49

first unsaturated then double bonds broken (hydroginated) = solid at room temp.

Front 50

most to least fats

Back 50

mufa, pufa, 6 to 1.
20 % mufa up to 10 pufa

Front 51

average american

Back 51

too much omega 6

Front 52

cancer, most reasearch

Back 52

prostate cancer

Front 53

what makes each amino acid different?

Back 53

side chain

Front 54

how many essential vs non essential.

Back 54

20 in all. 9 ess, 11 noness.

Front 55

Amino acids are joined by a what bond?

Back 55

Peptide bond

Front 56

what determines the structure of an amino acid?

Back 56

DNA

Front 57

AA are constanty what?

Back 57

turned and synthesized.

Front 58

lower protein synthesis means

Back 58

missing amino acid, inadequate energy intake, incomplete protein

Front 59

proteins are where?

Back 59

everywhere

Front 60

enzymes are what?

Back 60

catalysts that break substances apart, bind, or transport.

Front 61

proteins maintain what 2 things?

Back 61

fluit and elctrolight balannce

Front 62

proteins help immune system with

Back 62

antibodies

Front 63

Protein Digestion: starts where?

Back 63

stomache- denatured by hdrochloric acid.

Front 64

protein small intestine

Back 64

proteases into single AA

Front 65

protein liver

Back 65

takes to cells as needed

Front 66

how high over protein

Back 66

1.6x

Front 67

average american diet protein is

Back 67

1.5-2x rda

Front 68

excess protein =

Back 68

higher cholestoral

Front 69

semi vegetarian

Back 69

no red meat

Front 70

pescovegetarian-

Back 70

no mammels birds

Front 71

lacto-ovo-vegetarian

Back 71

eat dairy plus eggs products of animals, not animal.

Front 72

vegan

Back 72

no flesh or products of animals

Front 73

macrobiotic

Back 73

ultimate brown rice and water. avoid all animal

Front 74

vegetarians lack

Back 74

vit. D, Iron, calcium, zinc, b12 - found only in animal products.

Front 75

marasmus

Back 75

inadequate energy + protein intake underweights, body and muscle wasting

Front 76

kwashiorkor

Back 76

not enough protein muscle wasting, swollen stomache, protein attracts fluid.

Front 77

edema =

Back 77

lower protein, lower protein in blood.