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HN 2 4-5
| Term | Definition |
|---|---|
| Simple Carbohydrates | monosaccharides disaccharides |
| Complex Carbohydrates | polysaccharides |
| 3 monosaccharides important, types of food they in | fructose, glucose, galactose fruits, honey, dairy products |
| 3 disaccharides and their component monosaccharide, types of food they in | sucrose- glucose + fructose (sucrase enzyme) lactose- galactose + glucose (lactase enzyme) maltose- glucose + glucose (maltase enzyme) |
| Condensation reaction | water is released as 2 molecules combine to form 1 larger product, links 2 monosaccharides together |
| Hydrolysis reaction | one molecule is split into two molecules, with hydrogen (H) added to one and a hydroxyl group (OH) to the other, break a disaccharide in 2, normally occur during digestion |
| describe structure of polysaccharide and list important ones | starch- amylose (unbranched), amylopectin (branched) glycogen- storage sites in liver and muscles |
| Starch and glycogen similarities | both complex carbohydrates both store glucose to be later used for energy both insoluble in water |
| Starch and glycogen differences | starch- storage form of energy in plants glycogen- storage form of energy in humans and animals |
| How fibers differ from other polysaccharides | bonds between their monosaccharides cannot be broken down by digestive enzymes in the body, described as non-starch polysaccharides |
| Carbohydrate digestion/discuss role fiber plays | Mouth-salivary amylase turns starch into poly and maltose Stomach- acid halts amylase Sm Int/Pancreas- release pancreatic amylase, disaccharide enzymes hydrolyze making monosaccharides L int- fiber uses bact enzymes to make short chain FA and gas |
| Carbohydrate absorption/discuss role fiber plays | glucose is absorbed in mouth but mostly in the small intestine glucose and galactose enter the small intestine by active transport glucose and galactose absorbed by facilitated transport Fructose is absorbed by facilitated transport |
| list possible fates of glucose in body | diabetes, hypoglycemia ATP production, glycogenesis, lipogenesis, AA and protein synthesis, lactate formation |
| protein sparing action of carbohydrate | providing energy that allows protein to be used for other purposes |
| how body maintain blood glucose concentration | hormones are produced in the pancreas and released -insulin and glucagon |
| what happens when glucose rises too high | insulin is released after a meal causes tissues to take in blood glucose, glucose can be used for energy or storage |
| what happens when glucose falls to low | glucagon is released during fasting states, glucose is released from liver glycogen stores, gluconeogenesis- make glucose from non carbohydrate source |
| health effects of sugar/dietary recomendations of sugar intake | dental caries, bacteria ferment sugars producing acid, tooth decay decreased intake of ultra processed food, max 10% of total calories, less than 10% of added sugars intake |
| health effects of starches and fiber/dietary recommendations of these | maintain healthy body weight, reduces chance of diseases, alleviate constipation excessive fiber intake can lead to malnourishment, underweight, limit absorption of carbohydrates 28 g- FDA, 14 g-DRI |
| 3 classes of lipids found in food and body | triglycerides, phospholipids, sterols |
| describe features that fat bring to foods/discuss their funcs in body | Source of energy, Satiety value Carrier of fat soluble vitamins, Palatability Insulator, Structural integrity of cells - phospholipids Synthesis of cholesterol, Regulator of body functions - eicosanoids |
| describe features that distinguish fatty acids from eachother | short <8, medium 8-12, long 14+ essential- get from food- linoleic, linolenic non essential is synthesized by body |
| define omega in terms of fatty acids | position closest to the double bond on the methyl end |
| describe role of omega fatty acids in disease prevention | omega-3s generally exert protective, anti-inflammatory effects an imbalanced ratio skewed toward omega-6s can influence chronic disease development |
| difference between sat, unsat, monounsat, polyunsat fats | sat- no double bond unsat- lacks hydrogen atoms and has at least one double bond between carbons monounsat- one double bond, MUFA, lacks 2 hydrogen atoms polyunsat- more than one double bond, PUFA, lacks 4 or more hydrogen atoms |
| describe structure of triglyceride | glycerol and 3 fatty acids, methyl end CH3, acid end COOH |
| process of hydrogenation and what it does to fat | hydrogens are added to monounsaturated or polyunsaturated fatty acids making the fats more saturated , produces trans-fatty acids |
| define trans-fatty acids and how they influence heart disease | hydrogens on opposite sides of the double bond raising blood cholesterol and the risk of heart disease |
| difference between structures of phospholipids and triglycerides/ compare those structures to cholesterol structure | phospholipid- 3 carbon glycerol backbone, 2 fatty acids, phosphate containing group in 3rd position as an emulsifier triglyceride- glycerol + 3 fatty acids, acid end COOH, methyl end CH3 cholesterol- sterol structure with OH |
| difference in phospho, trigly, and cholesterol structure/affect func | trigly- glycerol and 3 fatty acids phospholipid- glycerol, 2 fatty acids, and phosphate group cholesterol- carbon ring system dictate properties and biological funcs |
| role of phospholipids | used as an emulsifier to mix fats with water, help fat soluble substances pass in. and out of cells easily |
| role of cholesterol | starting material for the synthesis of these compounds or as a structural component of cell membranes |
| fat digestion | Mouth-salivary gland secretes lingual lipase Stomach- gastric lipase hydrolyze fat Sm Int- Bile emulsifies fat, pancreatic lipase makes emulsified fat to mono, glycerol, and fatty acids Lg Int- fat and cholesterol trapped in fiber exit with feces |
| fat absorption | glycerol/short-med chain FA can diffuse easily into the intestinal cells, absorbed directly into the bloodstream mono/long chain FA emulsified by bile, forming micelles, diffuse into the intestinal cells, mono and long chain FA made to triglycerides |
| fat transport (lipoproteins, VLDL, LDL, HDL) | triglycerides/cholesterol/phospho with proteins to make chylomicrons intestinal cells release chylomicrons into lymphatic system chylomicrons go to thoracic duct near the heart blood carries these lipids to the rest of the body for use or storage |
| describe routes cholesterol takes in body | transported by lipoproteins going through exogenous pathway, the endogenous pathway, and the reverse cholesterol transport pathway |
| describe func of lipoproteins | transporter of lipids in lymph and blood, solve the body’s challenge of transporting fat through the watery bloodstream |
| list essential fatty acids and their chief dietary sources | linoleic- nuts, oils, seeds linolenic- fatty fish, nuts, oils, yeast |
| describe how excessive fat intake affects health | increase chance of weight gain, heart diseases, metabolic dysfunction |
| factors that influence LDL, HDL, and total cholesterol | lifestyle, genetics, medical conditions |
| dietary recommendation for fat and cholesterol intake/ ways to reduce intake | fat- 20-35% cholesterol- 300 mg/day limit sat and trans fat, limit dietary cholesterol |
| chylomicrons | largest, least dense, transport diet derived lipids from the intestinal cells to the rest of the body |
| VLDL | made in liver, transport lipids (primarily triglycerides) from the liver to other tissues, shrink in bloodstream as cells take up triglycerides |
| LDL | cells needs, liver regulation, rich in cholesterol, low in triglycerides |
| HDL | remove cholesterol from cells, carry cholesterol to liver for recycling, anti inflammatory properties, made in liver |
Created by:
hjt30