Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
117 Cards in this Set
- Front
- Back
|
single sugars |
monosaccharides |
|
|
sugars composed of pairs of monosaccharides |
disaccharides |
|
|
large molecules composed of chains of monosaccharides |
polysaccharides |
|
|
digestible polysaccharides |
starches |
|
|
examples of starches |
amylose and amylopectin |
|
|
amylose is a |
straight chain |
|
|
amylopectin is |
branched |
|
|
indigestible polysaccharides |
fibers |
|
|
fibers that don't break down |
insoluble fibers |
|
|
fibers that break down |
soluble fibers |
|
|
examples of insoluble fibers |
lignans, cellulose, nemicellulose |
|
|
examples of soluble fibers |
pectins, gums, mucilages |
|
|
most versatile fuel |
carbohydrates |
|
|
functions or carbohydrates |
1.energy 2.spare protein 3.prevent ketosis 4.gastrointestinal health 5.promote satiety 6.maintain blood glucose |
|
|
when blood glucose is high, this lowers blood glucose |
insulin |
|
|
when blood glucose is low, this increases blood glucose |
glucagon |
|
|
when glucose is needed as fuel quick |
epinephrine |
|
|
results from lack of insulin production by pancreas |
Type I diabetes |
|
|
treatment for Type I diabetes |
insulin injections, carbohydrate-counting, exercise |
|
|
results from cells resistance to insulin action |
Type II diabetes |
|
|
treatment for Type II diabetes |
diet planning, exercise, oral hypoglycemic meds |
|
|
can be chronic-hunger, thirst, excess urine, weight loss, glucose deposits in tissues. peripheral nerve damage, risk of infections |
hyperglycemia |
|
|
ACUTE-hunger, nervousness, irritability, sweating, headache, risk of ketosis and coma |
hypoglycemia |
|
|
risks w/ uncontrolled Type II diabetes |
degenerative diseases(nerved damage, heart disease, kidney disease, blindness), atherosclerosis, increase risk for wound infections |
|
|
hardening of arteries |
atherosclerosis |
|
|
amount of H on C of the fatty acid chain |
saturation |
|
|
filled to capacity(solid fats) |
saturated |
|
|
H missing(oils), double bonds instead |
unsaturated |
|
|
essential fatty acids are all |
PUFA |
|
|
PUFA essential fatty acids |
linolenic(omega3) and linoleic(omega6) |
|
|
functions of essential fatty acids |
cell membranes, immunity, vision, parts of vital body structures and produce eicosanoids |
|
|
Sources of linolenic(omega3) |
fatty fish, walnuts, oils from canola, soy and flax seeds |
|
|
sources of linoleic(omega6) |
most plant oils(safflower, sunflower, corn, and cotton seed) |
|
|
cell membrane |
bilayer, structural, functional |
|
|
mitochndria |
respiration |
|
|
cytoplasm |
cytosol |
|
|
nucleus |
DNA & RNA |
|
|
major organs |
oral cavity, esophagus, stomach, small intestine, colon |
|
|
accessory organs |
salivary glands, liver, gall bladder, pancreas |
|
|
functions of mouth |
taste, chew food, mix food with saliva |
|
|
moistens and lubricates food, acts as a solvent, secrete salivary amylase, rinse teeth, swallow bolus |
saliva |
|
|
passage for food and air |
pharynx |
|
|
closes off trachea |
epiglottis |
|
|
transport bolus by peristalsis through esophageal sphincter to stomach |
esophagus |
|
|
functions of stomach |
serve as reservoir, secretion, mix bolus with gastric secretions, digestion, absorbs alcohol and some drugs |
|
|
secretion in stomach |
acids, mucous, proteases, hormones, intrinsic factor |
|
|
digestion in stomach |
hydrolysis, churning |
|
|
sections of small intestine |
duodenum, jejunum, ileum |
|
|
structure of small intestine |
ruggae, villi, microvilli |
|
|
functions of small intestine |
secretion, digestion, absorption, transport |
|
|
functions of colon |
harbor naturally-occurring functional bacteria, absorb water, electrolytes, acids and gases, transport undigested intestinal contents |
|
|
total gastrointestinal transit time |
1-3 days |
|
|
types of absorption |
simple diffusion, carrier-facilitated diffusion, carrier facilitated active transport, phagocytosis |
|
|
nutrients are absorbed only as |
building blocks |
|
|
building blocks of proteins |
amino acids |
|
|
building blocks of carbohydrates |
simple sugar units (saccharides) |
|
|
building blocks of lipids |
fatty acids |
|
|
initial entry of water-soluble nutrients |
portal vein to liver |
|
|
initial entry of fat-soluble nutrients |
lymphatic system to blood stream |
|
|
communicates between brain and gastrointestinal track, transmits hunger nerves throughout body |
vagal nerve |
|
|
moves food down, wave like contractions |
peristalsis |
|
|
a bitter greenish-brown alkaline fluid that aids digestion and is secreted by the liver and stored in the gallbladder.
|
bile |
|
|
a ring of muscle surrounding and serving to guard or close an opening or tube, such as the anus or the openings of the stomach.
|
sphincter |
|
|
mechanical digestion |
mouth through chewing, stomach churning action, small intestine |
|
|
chemical digestion |
stomach acid breakdown of food |
|
|
enzymatic digestion |
enzymes serve to breakdown larger nutrients into building blocks |
|
|
when pouches form on the inner walls of the intestine due to years of a low fiber diet |
diverticulosis |
|
|
buildup of fatty streaks in arteries |
atherosclerosis |
|
|
effects of athersclerosis |
enlarge and harden, arteries stiffen and narrow |
|
|
animal storage of carbohydrate, highly branched |
gylcogen |
|
|
gylcogen is stored in |
the liver and muscles |
|
|
glycogen in liver |
for body use |
|
|
glycogen in muscle |
for muscle use only |
|
|
total carbohydrate recommendations |
130g/day or 45-65% of kcal intake |
|
|
fiber recommendations |
females-25g/day males 58g/day |
|
|
added sugars reccomendation |
below 10% of energy from sugars |
|
|
lack enzyme lactase needed to digest disaccharide lactose |
lacotse intolerance |
|
|
lactose intolerance causes |
GI distress |
|
|
lactose intolerance is treated w/ |
avoidance of dairy or addition of lactase dairy or pills |
|
|
fatty acid classifications |
MUFA, PUFA, saturated, trans |
|
|
hydrogenation |
artificially changing the form of fats in plant oils |
|
|
behave like saturated fats increasing blood cholesterol and the risk of heart disease |
trans fatty acids |
|
|
solidify/emulsify decrease/rancidity stabilize/increase shelf life |
trans fat |
|
|
symptoms of fatty acid deficiency |
flaky/itchy skin, diarrhea, decreased wound healing, increased infections, decreased growth in children |
|
|
prolonged health effects of fatty acid deficiency |
anemia, hair loss, vision problems |
|
|
fatty acid excess |
problems with excess bleeding, increasing risk for hemorrhagic stroke |
|
|
essential fatty acid requirements |
1-2% of total energy intake |
|
|
sources of omega 3 |
fatty fish, walnuts, oils from canola, soy, and flax |
|
|
sources of omega 6 |
most plant oils (safflower, sunflower, corn, cottonseed) |
|
|
long chain fatty acid |
more than or equal to 12 carbons |
|
|
medium chain fatty acide |
6-10 carbons |
|
|
short chain fatty acid |
less than 6 carbons |
|
|
cholesterol |
needed by body and made by body in liver, not essential in diet, no energy content, ringed structure |
|
|
cholesterol is found in |
animal foods not plants |
|
|
cholesterol measured in |
milligrams |
|
|
functions of cholesterol |
bile acids, sex hormones, vitamin d, cell membrane, steroid hormones(reproduction, energy metabolism, electrolyte balance) |
|
|
fuel for sustained, low, or moderate activities |
triglycerides |
|
|
lipid transport |
chylomicrons, VLDL, LDL, HDL |
|
|
from intestine, around to body cells 1st pass, remnants return to liver |
chylomicrons |
|
|
VLDL |
Very low density lipoproteins |
|
|
LDL |
low density lipoproteins |
|
|
HDL |
high density lipoproteins |
|
|
made from chylomicron remnants and leave liver for 2nd pass |
VLDL |
|
|
from liver on a regular basis, two pathways for cholesterol uptake out of the blood: receptor path(LPL) and scavenger path |
LDL |
|
|
"good cholesterol", cholesterol pick up at tissues brought to other lipoproteins and liver for disposal form body |
HDL |
|
|
Dietary lipid sources saturated |
cheese, processed meats and poultry, candy, whole dairy, cream, soups, sauces |
|
|
Dietary lipid sources
trans |
fried foods, baked goods, snacks |
|
|
Dietary lipid sources
MUFA and PUFA |
nuts, seeds, avocado, fish |
|
|
lipid recommendations |
general population=30% total fat |
|
|
ratio per each category of fatty acid |
10:10:10% |
|
|
recommendations form essential fatty acids |
2-4% |
|
|
prevalence of cardiovascular disease |
1 million deaths per year 13 million people have some form of CVD symptoms 50% of americans have elevated total cholesterol levels |
|
|
testing for cardiovascular disease |
total cholesterol, LDL cholesterol, HDL cholesterol, triglyceride levels, hypertension, diabetes, homocysteine levels, blood clotting status |
|
|
controllable risk factors of CVD |
smoking, excess body fat, sedentary lifestyle, diet high in fat, sat.fat, trans fat, holesterol, sodium, diet low in fibers, some b vitamins, potassium, and antioxidants |
|
|
noncontrollable risk factors of CVD |
family history, age |
|
|
dietary approaches to reducing risk of CVD |
moderate total fat and sodium, replace sat. fat and trans fat w/ MUFA and PUFA, replace refined carbs w/ whole grains, increase intake of fruits legumes and vegetables, eat regular balanced meals |
|
|
refers to how quickly glucose is absorbed after a person eats, how high blood glucose rises, how quickly it returns to normal |
glycemic index |
