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NFS 207- Review 2
Chapter 4, 5, 6 & 8 review for Exam 2
| Term | Definition |
|---|---|
| Disaccharides | Pairs of Monosaccharides -Maltose, Sucrose, Lactose |
| Maltose | 2 glucose units |
| Sucrose | glucose & frutose |
| Lactose | galactose & glucose |
| Condensation | links two monosaccharides together |
| hydrolisis | Breaks a disaccharide in two |
| Polysaccharides | Generally composed of glucose units: glycogen & starch |
| Glycogen | -Storage form of energy in body -found mostly in liver & muscle |
| Starch | -Storage form of energy in plants -2 forms: amylopectin & amylose |
| Small intestine | -mostly carbohydrate digestion -pancreatic amylase -specific disaccharide enzymes |
| Specific disaccharide enzymes | maltase, sucrase, lactase |
| Large intestine | soluble fibers fermented |
| Carbohydrate metabolism | -glucose most critical for energy use -Can store glucose as glycogen in liver & muscle -Ketone bodies made -use glucose to make fat: unlimited production & storage |
| Liver Storage | -condensation into glycogen -hydrolysis for release of glucose when needed |
| muscle storage | -glycogen stored, but only used by that specific muscle |
| Ketone bodies | -made from fat fragments -occurs when not enough carbohydrates -can be used for energy by most tissues |
| Ketosis | -disturbs acid-base balance, since acidic when production exceeds use -Carbohydrates needed for protein sparing & prevention of ketosis |
| Consistency of Blood Glucose | -must have steady supply to blood stream -blood glucose homeostasis -glucagon & epinephrine -balancing within normal range -diabetes |
| Blood Glucose Levels | Too Low: dizzy & weak Too High: Fatigue |
| Blood glucose homeostasis | Insulin: glucose from blood into cells |
| Glucagon & epinephrine | brings glucose out from glycogen storage |
| Balancing within normal range | balancing meals at regular intervals |
| Diabetes | Type 1, Type 2, "Pre-Diabetes" |
| Type 1 | no insulin |
| Type 2 | -insulin not effective -Fasting blood glucose > or = 126mg/100 ml |
| "Pre-Diabetes" | Fasting Blood Glucose level 100-125mg/100 ml |
| Health Effects of Starch & Fibers | -Diabetes:reduce glucose surges -GI Health: reduce damage & ample fluids improve elimination -Weight management: feeling of fullness -Cancer |
| Effects of Starch & Fiber on Cancer | -Dietary fiber & colon cancer have inverse relationship -Source of dietary fiber:veg., fruit & whole grains & provides phytochemicals -Preventing Colon cancer: Diluting, binding, and removing carcinogens + Bacterial fermentation: reduces inflammation |
| Dietary fiber recommendation | -FDA: DV set at 25 grams/day -USDA: DRI set at 25-35 grams/day -No UL set, since generally no adverse effects of high levels upon healthy people |
| Fatty Acids | -often named an omega number -Omega number is the number of carbons starting at methyl end -most common 18 carbons |
| Omegas | -Omega 3: linolenic acid -Omega 6: Linoleic acid -Omega 9: Oleic acid |
| Triglycerides | -glycerol backbone -three fatty acids -Formed via series of condensation reactions -usually contain mixture of fatty acids |
| Effect of degrees of unsaturation | Firmness & Stability |
| Firmness | -Polyunsaturated fats: soft -Saturated fats: hard -Length of carbon chain: shorter is softer |
| Stability | -oxidation and spoilage of fats -More unsaturation, more risk of spoilage -Can protect by reducing contact with light, air and heat |
| Mostly Saturated Fatty Acids | -Animal fats & tropical oils: Coconut oil, butter, beef tallow, palm oil & lards |
| Monosaturated Fatty Acids | -Some Veg. Oils: Olive Oil, Canola Oil, peanut oil, safflower oil |
| Polysaturated Fatty Acids | -Many Veg. oils: Flaxseed, walnut, sunflower, corn, soybean, cotton seed |
| Phospholipids | -solubility in fat & water -Emulsifiers in food industry: used in mayonnaise and candy bars -Lecithin: most common (see Fig. 5-9) -Food sources: eggs, soybeans -Bio role: part of cell membrane (Fig. 5-10) |
| Sterols | -Food Source: Cholesterol in animal foods & Plant sterols like soybeans + added to food like margarine -Body compounds made from cholesterol: e.g.; vitamin D -Found in cell membranes |
| Lipid Digestion | - Small intestine: -Cholecystokinin (CCK):Gall bladder releases bile & Bile acts as emulsifier -Pancreatic lipase -Hydrolysis:Triglycerides and phospholipids -Bile use can affect blood cholesterol levels |
| Lipid transport | -Chylomicrons -Very-low-density lipoproteins (VLDL) -Low-density lipoproteins (LDL) -High-density lipoproteins (HDL) |
| Chylomicrons | -largest & least dense -Diet derived lipids -Liver removes remnants from blood |
| Very-low-density lipoproteins (VLDL) | -made in liver -lipids from diets & liver synthesis |
| Low-density lipoproteins (LDL) | -mostly brings cholesterol to cells |
| High-density lipoproteins (HDL) | -removes cholesterol from cells -carry cholesterol to liver for recycling -anti-inflammatory properties |
| Role of Triglycerides | -provide cells with energy: 9 kcals per gram, virtually unlimited ability to store fat energy in body -Adipose tissue: storage -Skin insulation, shock absorption & cell membrane composition |
| Essential Fatty Acids | -Omega 6: most veg. oils -Omega 3: mostly fish, DHA, EPA, Eicosanoid(hormones) -Fatty Acids deficiencies |
| Recommended intake of fat | 1. DRI & Dietary guidelines -Diet low in saturated and trans fat -Diet low in cholesterol -20 to 35 percent of daily energy from fat 2. Daily Values (DV) on food labels -Fat (30%); Saturated and trans fat combined (10%) and cholesterol (300 mg) |
| guidelines for groceries | 1. Fat replacers -May be derived from fat, carbohydrate or protein, Ex: Olestra 2. Read Food Labels -Total fat, saturated fat, trans fat, and cholesterol -Compare products -% Daily Value vs. % kcalories from fat |
| Proteins | -more complex than carbohydrates or fats -20 amino acids -peptides bonds link amino acids |
| 20 amino acids | -different characteristics -essential amino acids -nonessential amino acids |
| Protein Digestion | 1.Mouth: Crushed & moistened 2.Stomach -Hydrochloric acid denatures proteins -Pepsinogen to pepsin (due to HCl) 3.Small Intestine -Hydrolysis reactions: pancreatic enzymes -Peptidase enzymes: breakdown of small chains of aa’s |
| Role of Proteins | 1. Growth & maintenance 2.Enzymes 3.Hormones 4.Energy 5. Transporters for lipids, vitamins, ect. |
| Growth & maintenance | -Building blocks for most body structures ex: Collagen -Replacement of dead or damaged cells |
| Enzymes | -Break down, build up, and transform substances -Catalyst for many reactions |
| Hormones | -messenger for molecules -transported in blood to target tissues |
| Energy | -Starvation & insufficient carbohydrate intake may result in use of protein for energy |
| Protein Metabolism | Excreting Urea: -Liver releases urea into blood: kidney filters urea out of blood -Protein intake & urea production: water consumption necessary |
| Protein Quality | -Digestibility -Amino Acid Consumption -Reference protein -High Quality proteins -Complementary proteins |
| Digestibility | -Animal proteins are high (90-99%) -Plant proteins usually lower (70-90%) |
| Amino Acid Consumption | -essential amino acid levels are critical -generally composition compared to reference protein -Limiting amino acids: lowest level of a particular essential amino acids compared to reference protein |
| Reference proteins | -amount of essential amino acids needed by pre-school age children |
| High-quality proteins | -Animal proteins -Plant proteins: none except soybean, quinoa |
| Complementary Proteins | -low quality proteins combined to provide adequate levels of essential amino acids |
| Protein Energy Malnutrition (PEM) | -Marasmus -Kwashiorkor |
| Marasmus | -Chronic PEM -Children 8-16 months: poverty & "little old people" -Impaired growth, wasting of muscles, impaired brain development, lower body temperature -digestion & absorption |
| Kwashiorkor | -Acute PEM -Children 18 months to 2 years -Develops rapidly -Edema, fatty liver, inflammation, infections, skin and hair changes -Marasmus-Kwashiorkor mix: edema and wasting |
| Health Effects of protein (High protein Diet) | -Heart Disease:animal protein intake may be cause -Cancer:Protein rich diet not shown to be a problem but Red meat linked to colon cancer incidence -Kidney Disease:Accl of kidney deterioration & High levels of urea disposal -Osteoporosis -Weight contr |
| Osteoporosis | -Calcium excretion increases -Ideal ratio has not been determined -Animal protein intake suggested by some research to result in greater bone loss |
| Recommended Intakes of Protein | 1. Needed Dietary protein -Source of essential amino acids & Practical source of nitrogen 2. AMDR=10 to 35 percent of daily energy intake 3.RDA:Adults = 0.8 grams/kg of body weight/day -Presumes adequate energy is consumed |
| Protein Supplements | -muscle work builds muscles -may be helpful if protein intake is low |
| Amino Acid Supplements | -Potential risks associated with intake: May prevent the use of other amino acids -Branched-chain aa’s not helpful |
Created by:
jessiedig
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