Chapter 2,3,4
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Plants do what during photosynthesis | convert solar energy to carbs
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What does C,H,O stand for | Carbs,Hydrogen,Oxygen
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Is wheat bread good or bad for you? And what is it? | good, insoluble fiber
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What ethnic group suffer from the highest degree of lactose intolerance | Native Americans
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What is the primary fuel source? | carbs
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carbs are plentiful in the food supply and are an important contribution to a | well balanced diet
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Our body needs __ to survive | energy
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what 2 actions require energy | voluntary and involuntary
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the energy derived from calories are supplied by | food
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what 3 things must a successful energy system have to do? | 1- change basic fuel to refined fuel (glucose)
2- carry fuel to places that need it
3- burn refined fuel
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what food is quick energy? | carbs
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what reasons exist for large quantities of carbs | 1- widely available and easily grown
2- relatively low in cost
3-easily stored
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how much Kcal in the American diet comes from carbs | half
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what are Monosaccharides | single sugars, simple carbs
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what are class members of Monosaccharides | glucose (dextrose)
fructose
galactose
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what are sources of Monosaccharides | corn syrup (processed foods)
fruits
honey
lactose (milk)
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what are disaccharides | double sugars, simple carbs
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what are class members of disaccharides | sucrose, lactose, maltose
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what are sources of disaccharides | table sugar (sugar cane, sugar beets)
milk
molasses
starch digestion, intermediate
sweetener in food products
starch digestion, final
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what are polysaccharides | multiple sugars, complex carbs
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what class members are polysaccharides | starch
glycogen
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what are sources of polysaccharides | grains and grain products (cereal, bread, crackers, backed goods)
rice, corn, bulgur
legumes
potatoes and other vegetables
storage form of carbs in animal tissue (not a dietary source)
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how are carbs classified | according to number of sugar, saccharide
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How many single sugars are there | 3
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the 3 single sugars in nutrition are | glucose, fructose, and galactose
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Monosaccharides are the __ __ for all carbs | building blocks
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where are the carbs quickly absorbed from | the intestine
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next, the carbs go from the intestine to the | blood stream
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once the carbs QUICKLY are absorbed from the intestine into the blood stream, they are carried to the | liver
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Once the carbs reach the liver, they are stored as __ for a constant backup energy supply or used for immediate energy needs | glycogen
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the BASIC SINGLE sugar in the body metabolism is | glucose
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glucose, the form of sugar circulating in the blood and is the __ fuel for __ | primary cells
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glucose is also called | dextrose
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Where is fructose mainly found | fruits
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what is manufactured by changing the glucose in cornstarch to fructose | high- fructose corn syrup
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what is increasingly being used in processed food, canned and frozen fruits, and soft drinks | high- fructose corn syrup
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what is an inexpensive sweetener and a major source of increased sugar intake in the US | high- fructose corn syrup
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what mainly comes from the digestion of milk sugar, or lactose | galactose
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_ are SIMPLE DOUBLE sugars composed of 2 single-sugar units liked together | disaccharides
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the 3 disaccharides are important to nutrition | sucrose, lactose, and maltose
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Glucose + Fructose= | sucrose
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Glucose + Galactose = | lactose
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glucose + glucose = | maltose
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common table sugar | sucrose
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sugar in milk | lactose
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lactose aids in the absorption of | calcium and phosphorus
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what is derived in the body from breakdown of starch | maltose
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polysaccharides are _ carbs | complex
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the important polysaccharides in nutrition are | starch, glycogen, and dietary fiber
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what is the most significant polysaccharide | starch
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starches are in | grains, legumes, and other vegetables. some fruits in small amounts
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what are more complex in structure than simple sugars, thus breaking down slower and supplying energy over longer period | starches
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what is the most important dietary carb worldwide | starch
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the DRIs recommend that __ to __ % of total Kcal consumed come from carbs | 45-65
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what are major food sources of starch | grains in the form of cereal, pasta, crackers, bread, baked goods, beans, peas, potatoes, rice, and corn.
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where is glycogen found | animal muscle tissue
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animal starch is another name for | glycogen
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is glycogen a significant source of carbs in the diet | NO
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glycogen is a carb formed within __ and is crucial to the body's __ and __ __ | body's tissues
metabolism and energy balance
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where is glycogen found | liver and muscles
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glycogen is constantly broken down to form __ for __ energy needs | glucose
immediate
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what help sustain normal blood glucose during short-term fasting periods (sleep) and immediate duel for muscle action | glycogen
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does dietary fiber have a direct energy value like other carbs | NO
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why does dietary fiber not have a direct energy value like other carbs | humans lack the necessary enzymes to digest it
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increasing attention has focused on the relation of fiber to health promotion and disease prevention, especially to __, __, and __ | GI- gastrointestinal
cardiovascular disease
management of diabetes
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cellulose if the __ part of the framework of __ | chief
plants
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cellulose remains __ in the __ and provides important __ to the diet. | undigested
Gi tract
bulk
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what helps move the food mass along, stimulating normal muscle action in the intestine, and forms feces. | bulk in the cellulose
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what are the main sources of cellulose | stems and leaves of vegetables and covering of seeds and grains
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many health organizations have recommended increasing intake of | complex carbs and dietary fiber
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recommended daily fiber intake for men 50 and younger is | 38 g/day
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recommended daily fiber intake for women 50 and younger is | 25 g/day
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can you have too much fiber | YES
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sudden increases in fiber intake can result in | gas, bloating, and constipation
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how should fiber be increased? | gradually
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what should you take increase with fiber | water
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the average intake in american diets remains at ____ the recommendations | less than half
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what health benefits (6 things) are scientists confident of with consuming adequate amounts of fiber | 1- lower bld cholesterol levels
2- promotes normal bowel function & movements/ prevents constipation
3- aids in obesity prevention
4- protects against colon cancer
5- slows glucose absorption, reducing spikes & insulin secretion
6- prevents diverticu
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how can health professionals assist the public in evaluating their fiber intake by | educating and encourage the use of food labels
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what is the main function of carbs | provide fuel
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what provides readily available energy needed for physical activities as well as the work of the body cells | carbs
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__ is a fuel, but body only needs small amount of it | fat
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why does the body mainly need fat | to supply the essential fatty acids
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carbs also serve as special functions in | many body tissues and organs
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glycogen reserves in teh __ and __ provide a constant exchange with the body's overall | liver and muscle
energy balance system
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what helps regulate both protein and fat metabolism | carbs
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if _ is sufficient to meet general body needs, __ does not have to be broken down to supply energy | carbs
proteins
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__ action of carbs protect protein, allowing it to be used for its MAJOR ROLE in TISSUE GROWTH AND MAINTENANCE | protein-sparing
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what is protein-sparing's major role | tissue growth and maintenance
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__ is a product of incomplete fat oxidation in the cells | keytones
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keytones are __ acids | strong
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the condition of acidosis, or keytones, upsets what balance of the body and can become serious | normal acid-base
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keytones protective action of carbs is called | antiketogenic effect
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__ are the preferred fuel for the hear muscle, | fatty acids
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__ is a vital emergency fuel | glycogen
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in a damaged heart, low glycogen stores or inadequate carbs may cause Sx of __ and __ | cardiac disorder
angina
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constant carb intake and reserves are necessary for proper functioning of the | CNS
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the master center of the CNS, __ has __ stored supply of __ | brain
NO
glucose
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sustained and profound shock from low blood sugar may cause __ and result in | brain damage
coma and/or death
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where does the digestion of carb foods, starches, and sugar begin | mouth
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what is mastication | chewing of food
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what does mastication do | breaks food into fine particles and mixes with saliva
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during mastication, the salivary enzyme (salivary amylase) is secreted by the | parotid glands
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where are the parotid glands | under each ear at the back of the jaw
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what do wavelike contractions of the muscle fibers of the stomach do | continue the MECHANICAL digestive process
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wavelike contractions, called peristalsis further mixes food particles with __ to facilitate __ digestion | gastric secretions
chemical
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what does hydrochloric acid in the stomach do | stops the action of salivary amylase in food mass
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what continues to mix the food mass and move it to the lower part of the stomach | muscle action
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after the food gets to the lower part of the stomach, the food mass is a thick creamy __, and its ready for it CONTROLLED emptying through the __ __ into the __ | chyme
pyloric valve
duodenum
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what is the first portion of the small intestine called | duodenum
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what is HCL | hydrochloric acid
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__ continues to aid digestion in the small intestine by | peristalsis
mixing and moving the chyme along the length of the tube
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where is the chemical digestion of carbs COMPLETED __________ from both the | small intestine by specific enzymes
pancreas and intestine
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secretions from the pancreas enter the duodenum through the | common bile duct
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secretions from the pancreas that enter the duodenum contain the starch enzyme __ for continued breakdown of | pancreatic amylase
starch to disaccharides and monosaccharides.
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what 3 disaccharidases does enzymes from the brush border of the intestinal tract contain | sucrase
lactase
maltase
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sucrase, lactase, maltase act on their respective disaccharides to render the monosaccharides _____ ___ __ ready for absorption directly into the __ blood circulation | glucose, galactose, fructose
portal
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_ the inability to break lactose down into its monosaccharide units (glucose and galactose) results from a lack of the enzyme _ | lactose intolerance
lactase
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Sx of lactose intolerance is | bloating, gas, abdominal pain, and diarrhea
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lactose intolerance affects approx. _ adults worldwide (higher in some countries and ethnic groups) | 75%
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what is it when lactase is absent or deficient from the brush border cells of the small intestine | hypolactasia
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what happens if the disaccharide lactose can not be hydrolyzed to its respective monosaccharides | the unabsorbed sugar ATTRACTS excess fluid into the gut
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what are the dietary guidelines for americans general guide lines for | promote health
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what 3 things do the guidelines advise individuals to do | 1- choose fiber-rich fruits, vegetables, and whole grain often
2- choose and prep food/beverages with little added sugars or caloric sweeteners
3-reduce dental caries- good hygiene& consuming sugar-starch foods/drinks less often
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where can you find: 1- tips for consuming more whole grains, fruits, and vegetables. 2- serving size info 3- health benefits and nutrients associated with each food group 4- sample menus | mypyramid
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end of chapter 2- CARBS | next is chapter 3- FATS
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