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NUTRITION-CARBOHYDR
NUTRITION-CARBOHYDRATES CH 21
| Question | Answer |
|---|---|
| 6 major nutrients | Carbohydrates, Fats, Proteins, Vitamins, Minerals and Water |
| Provide energy | Carbohydrate, Fat, and Protein. |
| Caloric Energy Value | Carbohydrate and Protein =4kcal/g |
| Fat | =9kcal/g. |
| Chemical Components | = Fats is Triglyceride; |
| Proteins = Amino acids | = Amino acids |
| Carbohydrates | Saccharides (Monosaccharides and Disaccharides) |
| Complex Carbohydrates | = Polysaccharides. |
| Functions of the 6 basic nutrient | Provide energy, Build and Repair tissue, Regulate body process. |
| 6 | May help relieve constipation and reduce the risk of certain gastrointestinal (GI) disorders such as Diverticulosis or Hemorrhoids. Seems to aid in weight management and diabetic control. |
| 7 | Vegetables, Grains, Milk, Fruits, Meat, and Beans. |
| Saturated fats | Generally of animal origin and solid at room temperature. Tend to increase blood cholesterol level, thus increasing the risk of arthesclerosis. |
| SOURCES | butter, cream, cocoa butter, egg yolk |
| Unsaturated fats | Are usually from plant sources and are liquid at room temperature. |
| SOURCES monounsaturated= | olive oil, canola oil, peanuts and peanut oil |
| CHOLESTEROL | a lipid belonging to a class of chemical substances called sterols. It is synthesized in the liver and is found in foods of animal origin. |
| -LDL and HLD | are type of Lipoproteins. |
| LDL & HDL Density | LDL= low density lipoproteins -HDL= high density lipoproteins |
| Amino acids | building blocks of proteins. |
| WATER | Water Provides form and structure to body tissue. It acts as a solvent and is necessary for most of the body’s chemical process to occur. It regulates body temp. |
| Macro and Micro (Trace) minerals | are needed in much smaller amts than the major minerals. They regulate metabolism, necessary for oxygen transport in the body, bone mineralization, and blood pressure regulation. |
| SOURCE macro and micro minerals | liver, meat, fish, eggs, seafood, and iodized salt. |
| Fat-soluble vitamins | are Vitamin A, D, E, and K. They are usually carried in the fatty portions of food; can be stored in the body. |
| SOURCES of FAT SOLUBLES | egg yolks, fortified milk, nuts, and meat. |
| WATER-SOLUBLE | fortified grains, fish, juices, and melons |
| FOOD GUIDE PYRAMID | |
| HOW TO USE DIET PLANNING GUIDES | |
| SPECIAL NUTRITION NEEDS FOR Adults | |
| SPECIAL NUTRITION NEEDS FOR Middle Age Adults | |
| SPECIAL NUTRITION NEEDS FOR Elderly Adults | |
| SPECIAL NUTRITION NEEDS FOR Young | |
| Protein-sparing action of Carbohydrates | |
| Enzymes that affect digestion of Carbohydrates | |
| KILOCALORIES | Measurement of energy; The more kilocalories in a food, the greater its energy giving potential |
| Where and How Glucose is stored | Stored in Produced by |
| Simple Carbohydrates | MONOSACCHARIDES (Glucose,Fructose,Galactose) |
| Double Carbohydrates | DISACCHARIDES (Sucrose,Lactose,Maltose) |
| Complex Carbohydrates | POLYSACCHARIDES(Starches,glycogen,dietary fiber) |
| POLYSACCHARIDES | o Starches o Glycogen o Dietary Fiber |
| DISACCHARIDES | o Sucrose (table sugar) o Lactose o Maltose |
| MONOSACCHARIDES | o Starches o Glycogen o Dietary Fiber |
| Dietary FIBER- 21-38 g per day | • Nondigestible found in plants. Helps in weight management & diabetic control. Delays glucose absorption, which improves blood sugar control. Recommended Made of bonded glucose Units |
| GLUCAGON | regulates conversion of GLYCOGEN back to glucose, causing increase in blood glucose |
| • Insoluble Fibers: | Vegetables, Wheat, and most whole grain Softening stools& reducing pressure in colon / help relieve constipation |
| DIGESTION/METABOLISM CARBOHYDRATES | SMALL INTESTINE= • Sucrase • Lactase • Maltase |
| • MONOSACCHARIDES are carried to the liver | where glucose is released to cells |
| • Water-soluble fibers | Fruits, oats, barley & legumes Prevents absorption of cholesterol by binding of bile acids & cholesterol in the GI tract o Helps lower blood cholesterol, Ischemic heart disease/ delay gastric emptying |
| B Vitamins | Necessary for the body to derive energy from foods |
| METABOLISM | Combination of all chemical processes that take place in living organisms |
| essential nutrients | Those that our body cannot make in amounts necessary for good health. WE must obtain them by diet |
| ALCOHOL | 7 kcal/g |
| CALORIC DISTRIBUTION | 45-65% carbs 20-35% fat 10-35% protein |
| PROTEIN | Muscle,blood,organs,epithelium |
| BONE STRUCTURE | Calcium & phosphorus |
| FAT | Component found in cell walls |
| MOST IMPORTANT CARBOHYDRATES | Sugar,starch,Cellulose & Gum |
| SUGAR RECCOMENDATION | Less than 10% |
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