Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Chapter 4 > Flashcards

Chapter 4 Flashcards

1
Q

Whole grain

A

entire kernel including bran layers, germ and endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Bran

A

protective layers of whole grains - concentrated source of dietary fibre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Germ

A

Plant embryo where sprouting occurs. Where the oils come from. Rich in vitamin E and contains protein, fibre, B vitamins, riboflavin, thiamin, B6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Endosperm

A

Everything but germ and bran. Starch and some vitamins and minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Fortified grains

A

Thiamin, riboflavin, niacin, iron, folate,. Do not contain vitamin E, magnesium, vitamin B6 ect. that were lost in processing.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

3 most common monosaccarides

A

glucose, galactose, fructose, also deoxyribose, ribose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Glucose

A

most important sugar. circulates in the blood. can be broken down to provide energy, passed into the bloodstream for delivery to other tissues that can use it for energy or be stored in the liver as glycogen and to a lesser extent synthesized as fat.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Galactose

A

Important molecule in nervous tissue. combines with glucose to produce lactose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Fructose

A

sweetest taste, found in fruit and veg, does not cause a rapid rise in blood sugar as other sugars but can cause high levels of lipids. Too much can cause diarrhea in children. Most abundant in high fructose corn syrup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Types of disaccharides

A

sucrose, lactose, maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Lactose

A

contributes to 40% of energy in human milk and 30% in cows milk, galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Maltose

A

glucose + fructose. made when starch breaks down.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Sucrose

A

glucose + fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Hydrolysis reaction

A

chemical reaction that breaks bonds of sugar molecules. Adding a H+ and an OH-

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Condensation reaction

A

chemical reaction that bonds sugar molecules together

a release of H+ and OH- from molecule to produce H2O

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Short chain polyaccharides

A

3-10 monosaccharides and are called ogliosaccharides. Some are not digested in the small intestine. All are digested in the colon where microflora break them down.. Can contribute to a healthy microflora

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Examples of long chain polysaccharides

A

Glycogen in animals and fibre and starch in plants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Starch

A

Polysaccharides. Many glucose molecules molecules linked in straight or branching chains. Storage form of carbohydrates in plants. amylose + amylopectin. broken down into mono’s and transported to the liver by hepatic portal vein.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Glycogen

A

Polysaccharide made up of a many branched chain of glucose. Storage form of carbohydrate in animals. Stored in the muscles and liver. Not consumed in the diet bc is broke down in the muscle tissue of animals shortly after slaughter. 200-500g present in the body. Carbohydrate loading is often done in athletes to increase glycogen in muscle tissue before event.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Amylose

A

long straight chains of glucose molcule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Amylopectin

A

branched chains of glucose molecule

22
Q

Fibre

A

complex carbohydrate and lignins. different types like dietary fibre, functional fibre and total fibre (dietary + functional)

23
Q

Dietary fibre

A

fibre found in plants

24
Q

Functional fibre

A

isolated from its plants source but often used to fortify foods

25
Q

Soluble fibre

A

can be digested in the large intestine
small quantities can be absorbed
types include: pectin, gums, some hemicelluloses
found in apples, beans, seaweed
slows nutrient absorption and the absorption of glucose

26
Q

Insoluble fibre

A

does not break down or dissolve. found in structural parts of plants like cell walls. includes: cellulose, hemicellulose, lignins. found in wheat, bran, rye bran, veg.

27
Q

Lactose intolerane

A

not enough lactase. undigested lactose reaches the large intestine and draws water and metabolized by bacteria producing acid and gas. 70-80% of Eastern Europeans are lactose intolerant.

28
Q

Substances not digested in the small intestine

A

soluble/insoluble fibres, some ogliosaccharides, resistant starch

29
Q

Resistant starch

A

starch that escapes the digestion in the small intestine. cooking can affect digestion of certain starches bc it changes the composition of the molecule. ex. legumes, bananas, cold cooked potatoes, rice, pasta

30
Q

Two sugar components of the formation of DNA and RNA

A

deoxyribose and ribose. can be synthesized in the body and not found in significant amounts in the diet.

31
Q

After absorption, monosaccharides travel to the…..

A

liver via hepatic portal

32
Q

Glycolisis

A

metabolic reaction in the cytosol of the cell that split glucose into 3-carbon pyruvate molecules yielding 2 ATP molecules.

33
Q

Gluconeogenesis

A

Glucose synthesis from 3 carbon molecules like pyruvate. Occurs in the liver and kidney cells

34
Q

Ketone

A

Molecules that are formed in the liver when there is not enough carbohydrate supply to break metabolize oxaloacetate which breaks down acetyl-CoA. Can be used as energy for tissues like the heart, muscle, and kidney.

35
Q

Ketosis

A

Excess ketones that cannot be excreted in the urine can accumulate in the blood increasing the acidity. Symptoms range from headache, bad breath, dry mouth coma and death. Can occur in untreated diabetes.

36
Q

Diabetes Mellitus

A

disease caused by either insufficient insulin production or decreased sensitivity of cells to insulin. Elevated blood glucose levels.

37
Q

Hypoglycemia

A

A low blood glucose level, usually below 2.2 to 2,8 mmol/L of blood plasma

38
Q

Gycemic response

A

the rate and duration of the rise in blood glucose that occurs after a particular food or meal is consumed

39
Q

Blood glucose response curve

A

A curve that illustrates the change in blood glucose that occurs after consuming foods.

40
Q

Glycemic index

A

A ranking of the effect on blood glucose of a food of a certain carbohydrate content relative to an equal amount of carbohydrate from which a reference food such as white bread or glucose. ex. Low GI food slows the rate which glucose is absorbed. High GI food speeds up the rate which glucose is absorbed.

41
Q

A type of diabetes that cause by the autoimmune destruction of insulin-producing cells in the pancreas usually leading to absolute insulin deficiency. Accounts for only 10% of the diagnosed cases. aka. juvenile onset diabetes

A

Type 1 diabetes

42
Q

The combination of beta cell disfunction and insulin resistant factors are the cause of this type of diabetes. Makes up 90% of cases.

A

Type 2 diabetes

43
Q

Insulin sensitivity and beta cell disfunction.

A

A decreased sensitivity of cells in the muscles, liver, and adipose tissued. Since tissues to do uptake insulin as readily, the pancreas secretes large amount of insulin (beta cells). Over time the secretion of beta cells will decline and amounts may not be sufficient to maintain normal blood glucose levels.

44
Q

Insulin

A

hormone made in the pancreas that allows the uptake of glucose in the body cells and stimulates protein and fat synthesis and glycogen in liver. The more insulin you produce the more fat you store

45
Q

Gulcagon

A

a hormone made in the pancreas that stimulates the breakdown of liver glycogen and the synthesis of glucose to increase blood sugar.

46
Q

Why is excessive thirst and urination a symptom of diabetes

A

Blood glucose levels rise so high that the kidneys excrete glucose, which draws fluid with it increasing vol. of urine

47
Q

Why is blurred vision a symptom of diabetes.

A

Excess glucose enters the lens of the eye, drawing in water and causing lens to swell

48
Q

How can fibre help reduce cholesterol.

A

Soluble fibres bind to cholesterol and bile in the GI tract and are excreted in the feces rather than reabsorbed. Insoluble fibre (cellulose and bran) do not have this effect.

49
Q

Diverticulitis

A

when the sacs or pouches that protrude from the wall of the large intestine are enflamed.

50
Q

Malignancy or metastasis

A

a mass of cells showing uncontrolled growth , a tendency to invade and damage surrounding tissues, and an ability to seed daughter cells growths to sites remote from the original growth.

51
Q

Carconogens

A

cancer causing substances that either stimulate cells to divide or cause genetic mutations in cells.

52
Q

ADI

A

Acceptable daily intake = an estimated amount of sweetener per kg of body weight that a individual can consume every day over a lifetime.

Nutrition (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions