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Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Carbohydrates

A
  • One of the 3 macronutrients
  • A primary energy source, especially for nerve cells
  • ## Only one for red blood cells
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2
Q

What are carbohydrates composed of?

A

Carbon, hydrogen, oxygen

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3
Q

Simple Carbohydrates

A

Monosaccharide: made up of one sugar unit
Disaccharide: made up of two sugar units

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4
Q

Monosaccharide

A

Glucose: circulates in the bood stream, found in fruits, vegetables and honey

Fructose: fruits, vegetables and honey

Galactose: one of the monosaccharides that make up milk sugar

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5
Q

Dissacharide

A

Maltose: formed in large amounts as a product of starch digestion, very little is found in the food that we eat

Sucrose: table sugar, found in fruits and vegetables

Lactose: “milk sugar”

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6
Q

Complex Carbohydrates

A

Starch

Fiber

Glycogen

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7
Q

Starch

A
  • Plants store carbohydrates such as starch
  • We digest most starches to glucose
  • Grains, Legumes and Tubers
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8
Q

Glycogen

A
  • Animals store carbohydrates as glycogen
  • Stored in the liver and muscles
  • Not found in food
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9
Q

Fiber

A
  • Dietary Fiber: non-digestible part of plants
  • Functional Fiber: carbohydrate extracted from plants and added food
  • Total Fiber: dietary + functional fiber
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10
Q

Are foods with whole grains good for you?

A

Consumption of whole grains that are high in fiber reduces the risk of heart disease and diabetes

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11
Q

Energy

A
  • Each gram of carbohydrate = 4 kcal
  • Red blood cells rely on glucose for their energy supply
  • Both carbohydrates and fats supply energy for daily activities
  • Glucose is especially important
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12
Q

High Blood Glucose Regulation

A
  • Pancreas secretes insulin in response to increased blood sugar
  • Stimulates cells to take up glucose from the blood
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13
Q

Low Blood Glucose

A
  • Pancreas secretes glucagon in response to decreased blood sugar
  • Stimulates liver to release glucose in the blood
  • Breaks down glycogen into glucose
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14
Q

Diabetes

A
  • inability to regulate blood glucose level
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15
Q

Type 1 Diabetes

A
  • accounts for 5-10% for all cases
  • patient does not produce enough insulin
  • causes hyperglycemia - high blood sugar
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16
Q

Type 2 Diabetes

A
  • most diabetics have type 2
  • body cells are insensitive or unresponsive to insulin
  • excess insulin is often produced
  • causes hyperglycemia
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17
Q

Damage to Diabetes

A
  • Heart
  • Blood Vessels
  • Kidneys
  • Eyes
  • Nerves
18
Q

Gestational Diabetes

A
  • pregnancy hormones cause insulin resistance
  • glucose crosses the placenta to infant
  • infant produces excess insulin
  • extra fuel and insulin causes infant to grow
19
Q

What are fats?

A

Fats are one type of lipid

Lipid: Diverse class of molecules that are insoluble in water

20
Q

Fatty Acids

A

A major energy source

21
Q

Triglycerides

A

The most abundant lipid in our diet and storage form of fat in our bodies

22
Q

Sterols

A

Cholesterol is the primary dietary sterol

23
Q

Phospholipids

A

The primary lipid in cell membrane

24
Q

Energy

A
  • Fat is very energy dense
  • Much of the energy used during rest comes from fat
  • Fat is used for energy during exercise
25
Q

Fat Soluble Vitamins

A

Vitamins A, D, E and K

26
Q

Fat is essential to what body functions?

A
  • Cell membrane structure
  • Nerve cell transmissions
  • Protection of internal organs
  • Insulation to retain body heat
27
Q

Triglycerides

A

Fatty acids can differ in
- length of their carbon chain
- level of saturation
- shape

28
Q

Sterols

A

Lipids containing multiple rings of carbon atom
- essential components of cell membranes
- manufactured in our bodies

29
Q

Phospholipids

A

Composed of
- Glycerol Backbone
- 2 fatty acids
- Phosphate
Are soluble in water

30
Q

Lipid Digestion and Absorption

A

Mouth
Stomach
Small Intenstine
Emulsification

31
Q

Transport of Lipids

A

Lipoprotiens
- Classified by their density and function

32
Q

Chylomicron

A

Transports dietary fats and cholesterol from intestines to muscle and adipose tissue

33
Q

VLDL

A

Carries mainly triglycerides from liver to muscle and adipose tissue

34
Q

LDL

A

VLDL is converted to LDL, which primarily carries cholesterol to all cells in the body

35
Q

HDL

A

Picks up from cholesterol from the body cells and returns them to the liver

36
Q

Essential Fatty Acids

A
  • Two fatty acids cannot be synthesized in the body and must be obtained in the diet
  • Alpha-linoleic acid (Found in vegetable, fish, and fish oils)
  • Linoleic acid (omega-6 fatty acid)
37
Q

What is the acceptable macronutrient distribution range for fat?

A

20-35% of calories should be from fat

Athletes and highly active people may need more energy from carbohydrates and can reduce their fat intake to 20-25% of total calories

38
Q

How much saturated fat should you consume?

A

7% of total calories

39
Q

How much trans fatty acids should you consume?

A

should be reduced to the absolute minimum

40
Q

What should most fats in our diet be?

A

Monounsaturated fats

Nutrition (3 decks)

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