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Human Nutrition
| Question | Answer |
|---|---|
| Three Main Carbohydrates | Monosaccharides, Disaccharides, Polysaccharides |
| Monosaccharides | single sugars, (glucose, fructose, galactose) |
| Polysaccharides | Long chains (starch, glycogen, fiber) |
| Hydrogen | 1 bond |
| Oxygen | 2 bonds |
| carbon | 4 bonds |
| Glucose | Known as blood sugar, essential energy source |
| Fructose | Sweetest of the sugars found in fruits and honey |
| galactose | Occur naturally as single sugar in small amounts |
| chemical formula for monosaccharides | C6H12O6 |
| Same formula different properties | same formula different atom arrangement |
| Disaccharide | Made up of two Monosaccharide |
| Maltose = | glucose, glucose |
| sucrose = | glucose, fructose |
| lactose = | glucose, galactose |
| lactase | breaks down lactose, (disaccharide) |
| condensation | links sugars, removes water |
| hydrolysis | breaks sugar, adds water |
| sucrase | breaks down sucrose (disaccharide) |
| maltase | breaks down maltose (disaccharide) |
| glycogen (polysaccharide) | function: energy storage (animals |
| starch (polysaccharide) | function: glucose storage (plants) |
| dietary fiber (polysaccharide) | fucction: gut health |
| food source glycogen | liver, muscle |
| food source for starch | grains and potatoes |
| food source for fiber | fruits and veggies |
| Salivary amylase begins starch breakdown in mouth | step one |
| Carbohydrate digestion stops in stomach due to acid | step two |
| _ Pancreatic amylase continues breaking down polysaccharides in small intestine | step three |
| Specific enzymes (maltase, sucrase, lactase) break disaccharides into monosaccharides | step four |
| Fiber reaches large intestine where bacteria may ferment some types | step five |
| Fiber is completely digested in the small intestine | f |
| Salivary amylase works best in acidic conditions | f |
| - Resistant starches escape digestion and act similarly to fiber | t |
| Bacteria in the colon can ferment some carbohydrates for energy | t |
| Describe what happens to fiber in the digestive system and explain two benefits it provides. | digested in large intestine, supports gut health, regulates blood sugar |
| transport | active |
| transporter | sodium dependent |
| fructose is absorbed by | facilitated transport |
| After absorption, fructose and galactose are mostly metabolized in the | liver |
| What enzyme is deficient in lactose intolerance? | lactase |
| three strategies for managing lactose intolerance | less lactose, pill , lactose free |
| why lactose-free milk products are treated with an enzyme. What does this enzyme do, and what are the end products? | breaks down the Lactose into Glucose and Galactose |
| . Which lipid is most abundant, in foods and in the body? | triglycerides |
| triglyceride has | 1 glycerol, 3 fatty acids, resembles letter E |
| how much energy does 1 gram of fat provide | 9kcalories |
| more or less energy than 1 gram of carbohydrate | more |
| why fat provides more energy than carbs | have more carbon hydrogen bonds which release more energy |
| saturated fat | 0 bonds, solid, butter |
| monounsaturated fats | 1 double bond, liquid, olive oil |
| polyunsaturated fat | 2 double bonds, liquid, soybean oil |
| A polyunsaturated fatty acid with its closest double bond three carbons away from the methyl end is an | Omega -3 fatty acid |
| polyunsaturated fatty acid with its closest double bond six carbons away from the methyl end. | omega 6 |
| omega fatty acid is important because | the body cannot make them, must come from food |
| during _ some or all of the points of unsaturation are saturated by adding hydrogen molecules. | hydrogenation |
| What two advantages does this provide for food-processing? | increases shelf life, improves texture |
| in cis fatty acids, the hydrogens are on the | same side |
| In trans fatty acids, the hydrogens are on the | opposite |
| Which configuration creates more of a "bend" in the fatty acid chain | cis |
| Which configuration allows fatty acids to pack more tightly together? | cis |
| Most fat digestion occurs in which organ | small intestine |
| __ acts as an emulsifier to break fat into smaller droplets. | bile |
| Fat-digesting enzymes are called | Lipases |
| Small fat molecules go directly into the | blood stream |
| Large fat molecules form | micelles with bile |
| micells with bile are packaged into __ | chylomicrons |
| Remove cholesterol from tissues | HDL |
| Transport dietary fats | chylomicrons |
| Deliver cholesterol to tissues | LDL |
| remove cholesterol from tissues | HDL |
| amino acids have building blocks called | side groups |
| what amino acids come from the body | essential |
| __ amino acids can be made by the body | non essential |
| how many essential amino acids are there | 9 |
| two amino acids joined together make a | dipeptide |
| many amino acids joined together make a | polypeptide |
| what holds amino acids together | peptide bonds |
| change in protein shape due to heat etc.. | denaturation |
| where does protien digestion happen | mouth, stomach, small intestine |
| acid helps break down protiens | Hydrochloric |
| enzyme that cuts protein into smaller pieces | Pepsin |
| small intestine digestion: proteins are broken into single | amino acids |
| In the first step of protein synthesis, known as | transcription |
| second step, mRNA | Translation |
| translation takes place on a | Robosome |
| Match structure | bones and muscle |
| Match Hormones | Insulin |
| Match Enzymes | Pepsin |
| Match Defense | anti bodies |
| Not enough protein can cause | Edema |
| When increasing protein intake, you should also increase intake of | Water |
| why drink water when eat protein | Protein metabolism produces nitrogen waste, can stress out kidneys, dehydration risk |
| To get all essential amino acids from plants, you need to eat__ types | complementary |
| how much protein do you need | .8 |
| 50kg person needs ___ grams of protein a day | 40 |
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