Carbs, Fats, and Proteins (Nutrition and Diet)
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| show | energy for the human body
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| Carbohydrates | show 🗑
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| Carbohydrates are | show 🗑
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| show | carbon (C), hydrogen (H), and oxygen (O).
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| The functions of carbohydrates are | show 🗑
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| show | 4.
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| Ketones are produced | show 🗑
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| Ketoacidosis is | show 🗑
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| show | creates a soft, bulky stool that moves quickly through the large intestine
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| show | milk
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| show | Latin America, Africa, Asia, and my sections of the United States
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| show | American and European diets
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| Enriched is | show 🗑
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| show | B vitamins, thiamine, riboflavin, niacin, and iron
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| show | a nutrient that has never been part of the grain is added to the product
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| Where are carbohydrates stored | show 🗑
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| What are the simplest form of carbohydrates | show 🗑
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| Monosaccharides | show 🗑
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| show | the form of carbohydrate to which all other forms are converted for eventual metabolism and is found naturally in corn syrup and some fruits and vegetables
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| What utilizes only glucose as fuel | show 🗑
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| Fructose is | show 🗑
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| show | a product of the digestion of milk and is not found naturally
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| Disaccharides must | show 🗑
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| Sucrose is | show 🗑
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| Maltose is | show 🗑
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| show | the sugar in milk (disaccharide) that helps the body absorb calcium
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| Lactose intolerance is caused by | show 🗑
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| show | berries, grapes, sweet corn, corn syrup, ripe fruits, soft drinks, honey, and lactose
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| show | glucose (furnish energy, prevent ketoacidosis and spare proteins), fructose and galactose (fruits and vegetables provide vitamins, minerals and fiber)
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| show | fatigue and weight loss
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| show | constipation, colon cancer, and diverticulosis
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| show | sucrose (sugar cane, sugar beets, sugar), maltose (digestion of starch), and lactose (milk)
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| Functions of disaccharides are | show 🗑
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| Examples of polysaccharides are | show 🗑
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| show | provide fiber
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| Polysaccharides are | show 🗑
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| show | a polysaccharide found in grains and vegetables
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| show | sometimes called animal starch because it is the storage form of glucose in the body
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| Glucagon is | show 🗑
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| show | indigestible because it cannot be broken down by digestive enzymes
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| Cellulose is | show 🗑
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| show | energy value but is useful because it provides bulk for the stool
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| show | cellulose
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| Fiber is considered helpful to clients with diabetes mellitus because | show 🗑
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| show | some colon cancers by moving waste materials through the colon faster than would normally be the case which reduces the colon’s exposure time to potential carcinogens
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| The optimal recommendation for fiber intake is | show 🗑
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| Digestion/absorption of monosaccharides (glucose, fructose, and galactose) | show 🗑
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| Digestion/absorption of disaccharides (sucrose, maltose, and lactose) | show 🗑
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| show | begins in the mouth (salivary amylase), then to the stomach where the food is mixed with gastric juices, the small intestine where the digestible carbohydrates are changed to simple sugars (pancreatic amylase), then they are absorbed into the bloodstream
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| show | begins to change starch to dextrin in the mouth
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| Pancreatic amylase | show 🗑
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| show | fruit (apples, peaches, plums and prunes, and bananas), grains (oats and barley), and legumes (dried peas, beans and lentils)
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| show | all vegetables, fruit, whole grains, brown rice, wild rice, wheat bran, nuts, and seeds
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| What are all carbohydrates changed to before metabolism can take place in the cells | show 🗑
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| show | it is converted to fat and stored as adipose (fatty) tissue
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| show | insulin
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| Insulin is secreted by | show 🗑
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| show | 70 to 100 mg/dl
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| show | hyperglycemia which is blood glucose more than 126 mg/dl and is usually a symptom os diabetes mellitus
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| show | the diabetic client’s intake of carbohydrates must be carefully controlled to balance the prescribed dose of insulin
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| show | hypoglycemia
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| show | weight loss and fatigue
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| A serious deficiency of carbohydrates can result in | show 🗑
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| show | 50 to 100 grams
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| The three main groups of carbohydrates are | show 🗑
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| Galactose is a product of the digestion of | show 🗑
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| The simple sugar to which all forms of carbohydrates are ultimately converted is | show 🗑
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| show | cellulose
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| Glycogen is stored in the | show 🗑
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| Glucose, fructose, and galactose are | show 🗑
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| show | glucose
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| The only form of carbohydrate that the brain uses for energy is | show 🗑
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| show | ketones
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| Starch is | show 🗑
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| Insoluble dietary fiber | show 🗑
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| The enzyme in the mouth that begins the digestion of starch is | show 🗑
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| show | not digestible by humans
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| show | should provide approximately half of the calories in the U.S. diet
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| show | controlled mainly by the hormone insulin
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| Fats | show 🗑
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| show | greasy substances that are not soluble in water
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| show | 9
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| Fats | show 🗑
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| Fats are composed of | show 🗑
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| Functions of fat are | show 🗑
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| show | both animal and plant foods
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| Animal foods that provide the richest sources of fats are | show 🗑
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| Plant foods containing the riches sources of fats are | show 🗑
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| Visible fats are | show 🗑
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| show | those found in other foods such as meats, cream, whole milk, cheese, egg yolks, fried foods, pastries, avocados, and nuts
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| Triglycerides, phospholipids, and sterols are | show 🗑
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| show | triglycerides
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| show | thre fatty acids attached to a framework of glycerol
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| show | a water soluble carbohydrate
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| Fatty acids are | show 🗑
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| Essential fatty acids (EFAs) are | show 🗑
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| show | omega 3 and omega 6
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| show | omega 9 fatty acids because the body can manufacture a modest amount, provided the essential fatty acids are present
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| show | fats whose carbon atoms contain all of the hydrogen atoms they can; considered a contributory factor in atherosclerosis
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| Examples of saturated fats are | show 🗑
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| What percent of saturated fats is recommended per day | show 🗑
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| show | saturated, monounsaturated, or polyunsaturated (depending on their hydrogen content)
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| show | have one place among the carbon atoms of its fatty acids where there are fewer hydrogen atoms attached than in saturated fats
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| show | olive oil, peanut oil, canola oil, avocados, and cashew nuts
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| show | monounsaturated fats, but this only occurs when they replace saturated fats in one’s diet
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| Monounsaturated fats have what effect on HDLs (high density lipoproteins) aka good cholesterol | show 🗑
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| It is recommended that one consume what percent of total daily calories as monounsaturated fats | show 🗑
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| Polyunsaturated fats | show 🗑
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| Omega 3 fatty acids have been reported to help | show 🗑
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| Fish is recommended because | show 🗑
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| show | lowering
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| show | 8
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| show | when hydrogen atoms are added to monounsaturated or polyunsaturated fats to produce a semisolid product like margarine and shortening
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| A product is likely to contain a significant amount of transfatty acids | show 🗑
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| Transfatty acids do what to the LDLs (bad cholesterol) | show 🗑
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| Hydrogenated fats are | show 🗑
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| Hydrogenation is | show 🗑
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| Soft margarine contains more or less saturated fat than firm margarine | show 🗑
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| Cholesterol is | show 🗑
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| show | a true fat but a fatlike substance that exists in animal foods and body cells
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| show | plant foods
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| Cholesterol is essential for | show 🗑
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| show | 800 to 1000 mg
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| Where does the body manufacture cholesterol | show 🗑
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| show | heart disease because high serum cholesterol (hypercholesterolemia) is common in clients with atherosclerosis
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| show | a cardiovascular disease in which plaque forms on the inside of artery walls, reducing the space for blood flow
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| Blood cholesterol levels should not exceed | show 🗑
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| Soluble fiber is considered helpful in lowering blood cholesterol because | show 🗑
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| show | 95
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| show | the small intestine
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| show | in the mouth
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| How much are fats digested in the stomach | show 🗑
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| Fats must be mixed well with what before entering the small intestine | show 🗑
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| show | bile emulsifies the fats, and the enzyme pancreatic lipase reduces them to fatty acids and glycerol, which the body subsequently absorbs through villi
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| What are lipoproteins | show 🗑
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| Lipoproteins carry the fats to the body cells by way of | show 🗑
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| Lipoproteins are classified as | show 🗑
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| show | by the liver cells and are composed of 55 to 65% triglycerides
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| Very low density lipoproteins carry what to all cells | show 🗑
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| Elevated blood levels greater than 130 mg/dl of LDL are thought to be contributing factors of what | show 🗑
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| show | bad cholesterol
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| High density lipoproteins carry what from the cells to the liver for eventual excretion | show 🗑
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| At what level does low HDL become a major risk factor for heart disease | show 🗑
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| Research indicates that a HDL level of what is considered protective against heart disease | show 🗑
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| High density lipoproteins are sometimes called | show 🗑
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| show | exercising, maintaining a desirable weight, and giving up smoking
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| What controls fat metabolism | show 🗑
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| show | it hydrolyzes triglycerides and forms new ones from this hydrolysis as needed
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| show | in the cells, where fatty acids are broken down to carbon dioxide and water, releasing energy
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| What happens to the portion of fat that is not needed for immediate use | show 🗑
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| show | carbon dioxide and water
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| show | a fatty substance classified as a phospholipid
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| show | in both plant and animal foods and is synthesized in the liver
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| show | it is a natural emulsifier that helps transport fat in the bloodstream
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| What is used commercially to make food products smooth | show 🗑
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| Fat alternatives are | show 🗑
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| When do deficiency symptoms occur from fats | show 🗑
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| show | no
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| show | eczema, growth may be retarded, and weight loss
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| show | obesity, cancers of the colon, breast, uterus, and prostate or heart disease
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| show | 30%
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| show | energy
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| Adipose tissue is useful because it | show 🗑
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| Atherosclerosis is thought to increase the risk of | show 🗑
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| show | linoleic acid
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| Invisible fats can be found in | show 🗑
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| show | coconut and chocolate
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| show | hydrogenation
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| show | essential to the human diet
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| show | thought to contribute to atherosclerosis
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| show | lipids
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| show | sterols
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| Fatty acids are organic compounds of carbon atoms and | show 🗑
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| Cholesterol | show 🗑
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| HDL (high density lipoprotein) | show 🗑
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| show | bile, and pancreatic lipase
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| show | the basic material of every body cell
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| show | to build and repair body tissue, play major roles in regulating various body functions, and provide energy if there is insufficient carbohydrate and fat in the diet
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| What is the primary function of proteins | show 🗑
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| show | hormones and enzymes that are essential for the regulation of metabolism and digestion.
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| What helps to maintain fluid and electrolyte balances in the body | show 🗑
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| show | the development of antibodies and, consequently for a healthy immune system
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| When do proteins provide energy | show 🗑
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| show | 4
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| What provides the highest quality of complete proteins | show 🗑
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| show | high biologic value of proteins, saturated fats and cholesterol
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| Where should complete proteins be selected from | show 🗑
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| Plant foods are | show 🗑
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| Meat alternatives are | show 🗑
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| show | protein, B vitamins and iron
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| Classification and quality of a protein depends on | show 🗑
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| How many amino acids are there | show 🗑
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| show | 10
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| show | normal growth and development and must be provided in the diet
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| Complete proteins are | show 🗑
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| show | the ability of a nutrient to be readily absorbed and used by the body
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| Where can the nonessential amino acids be produced | show 🗑
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| show | arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine
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| What essential amino acids are only essential during childhood | show 🗑
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| show | alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, histidine, proline, serine, tyrosine
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| show | arginine, histidine
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| Incomplete proteins are | show 🗑
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| show | incomplete proteins that when combined provide all ten essential amino acids (corn and beans, rice and beans, bread and peanut butter, bread and split pea soup, macaroni and cheese)
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| show | proteins
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| show | because they are combined to form the thousands of proteins in the human body
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| What determines the specific types of proteins within each person | show 🗑
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| Where does mechanical digestion begin | show 🗑
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| show | in the stomach
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| What does hydrochloric acid do | show 🗑
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| What happens after the polypeptides reach the small intestine | show 🗑
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| What happens to the amino acids after digestion | show 🗑
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| show | the nitrogen containing amine group is stripped off via the process of deamination
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| What is the process of deamination | show 🗑
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| What happens to the remaining parts of the broken down amino acids | show 🗑
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| show | size, age, sex, and physical and emotional conditions
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| Who needs more protein in their diet | show 🗑
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| What happens when digestion is inefficient | show 🗑
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| show | after surgery, severe burns, or during infections in order to replace lost tissue and to manufacture antibodies, or during emotional trauma due to the body excreting more nitrogen than normal
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| show | a pancreatic enzyme that helps digest proteins
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| Chymotrypsin is | show 🗑
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| Carboxypeptidase is | show 🗑
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| What is the average adult’s daily requirement of protein | show 🗑
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| show | heart disease and provide more calories than desirable
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| What have some studies indicated a connection between long term high protein diets | show 🗑
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| What does the National Research Council recommend that protein intake represent | show 🗑
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| show | do not build muscles, increase nail growth or provide the needed nutrition that should be obtained from a balanced diet
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| What is nitrogen balance | show 🗑
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| What is positive nitrogen balance | show 🗑
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| When does positive nitrogen balance occur | show 🗑
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| show | indicates that protein is being lost, it may be caused by fevers, injury, surgery, burns, starvation, or immobilization
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| What happens when people are unable to obtain an adequate supply of protein for an extended period | show 🗑
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| What does albumin deficiency cause | show 🗑
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| What is albumin | show 🗑
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| What symptoms will a person with protein deficiency show | show 🗑
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| What are symptoms that patients suffering from edema may show | show 🗑
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| show | malnutrition resulting from inadequate intake of protein and energy rich foods; marasmus and kwashiorkor
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| show | severe wasting caused by lack of protein and all nutrients or faulty absorption (young children), appears emancipated but does not have edema, hair is dull and dry and skin is thin and wrinkled
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| show | deficiency disease caused by extreme lack of protein, appears when there is a sudden or recent lack of protein containing food, causes fat to accumulate in the liver, edema, painful skin lesions, and changes in the pigmentation of skin and hair
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| The building blocks of proteins are | show 🗑
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| show | nitrogen
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| show | are incomplete protein foods
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| Protein deficiency may result in | show 🗑
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| Good sources of complete protein foods are | show 🗑
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| show | 4 calories
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| Complete proteins contain all the essential | show 🗑
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| show | build and repair body cells
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| show | pancreatic enzymes
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| It is unwise to regularly ingest excessive amounts of protein because | show 🗑
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