L1 Macronutrients Flashcards

Question

Starch

Answer 1

storage form of carbs in plants most important dietary source of carbs found in seeds, corn, grains

Answer 2

nonstarch polysaccharide complex carb found in plants neither digested nor absorbed, resistant to human enzymes divided into water soluble and water insoluble zero calories

Answer 3

slows digestion dissolves in water to form viscous gel and is fermented by microflora in large intestine

Answer 4

fills you more not water-soluble and undergoes limited fermentation

Answer 5

1. reduced risk of developing type 2 diabetes 2. improved glycemic status and lipid profiles 3. reduced body weight and abdominal adiposity 4. decreased risk of and mortality from CVD 5. decreased chronic inflammation 6. prevention and treatment of constipation

Answer 6

25-34 g/day

Answer 7

storage carbohydrate in mammalian muscle and liver difficult to pack within the body formed by glucose subunits to form large molecules condensation forms it

Answer 8

building sugars individual subunits/monosacc covalently bind together via dehydration synthesis or condensation reaction H atom is removed from monosacc and -OH group is removed from another water is produced, and glycogen

Answer 9

70-99 mg/dl fuel line to cells

Answer 10

about 375-475 g majority is muscle glycogen, some is liver glycogen, only 5g is blood glucose

Answer 11

long hydrocarbon chains insoluble in water and soluble in organic solvents includes oils, fats, waxes

Answer 12

simple compound derived

Answer 13

triglycerides made of glycerol and fatty acid more hydrogens then carbs, therefore more energy main form of fat storage in the body

Answer 14

no carbon-carbon double bonds holds as many H atoms as possible meats, egg yolks, dairy, coconut oils

Answer 15

one or more carbon carbon double bonds divided into monounsaturated and polyunsaturated

Answer 16

only 1 double bond along carbon chain liquid at room temp, solid in fridge sources are canola, olive, peanut oils

Answer 17

more than 2 double bonds liquid in fridge and room temp fish, safflower, sunflower oils

Answer 18

-breaking double bonds -process that changes unsaturated oils to more saturated by adding hydrogen -resulting compound is partially hydrogenated -some of the double bonds have been reduced to single bonds

Answer 19

-avoid or decrease consumption of saturated fats -extends the shelf-life of packaged foods -gives food desired taste and texture

Answer 20

2 hydrogen atoms are on opposite sides of the C-C double bond hydrogenation, refrying used oil, small amounts naturally are sources of trans fatty acids

Answer 21

remaining double bonds after hydrogenation tend to convert from cis to trans

Answer 22

yes trans fatty acids raise total blood cholesterol levels and LDL and lower HDL intake of trans fatty acids increases risk of heart disease, stroke, type 2 diabetes

Answer 23

composed of triglyceride and other chemicals groups include phospholipids, glycolipids, lipoproteins

Answer 24

fatty acids and phosphate and nitrogen group form integral part of plasma membrane bilayer of all eukaryotic cells responsible for electrochemical gradient

Answer 25

fatty acids and nitrogen and carbohydrate found only in outer half of plasma membrane bilayer, with sugar groups exposed on cell surface

Answer 26

HDL, LDL, VDL, chlyomicrons made of protein, triglycerides or phospholipids formed primarily in the liver main form of lipid transport in the blood

Answer 27

derived from simple and compound lipids Example includes steroids/cholesterol

Answer 28

-most widely known derived lipid -obtained both from the diet and synthesized within some cells -building blocks for all other steroid hormones in the body

Answer 29

from diet, found only in animal tissue egg yolk, red meat, dairy products

Answer 30

liver synthesizes 70% of endogenous cholesterol .5-2.0 g/day is made by the body, usually sufficient statins decreases endogenous levels

Answer 31

1. building plasma membrane 2. precursor in steroid hormone synthesis 3. Formation of bile

Answer 32

largest store of energy cushions and protects vital organs provides insulation vitamin carrier of A, D, E, K

Answer 33

1. 80-90% of body's energy 2. 1 g lipid = 9kcal of energy, has more hydrogen 3. lipids are concentrated, water-free fuel

Answer 34

sensation of fullness between eating episodes that tends to inhibit resumption of eating

Answer 35

fat intake has the least potent action on satiety even though it takes a long time for fat to move through the stomach protein >carb>fat

Answer 36

amino acids linked by peptide bonds, has nitrogen body has no protein stores, non is used as energy storage has structural and globular/enzyme types 20 different amino acids

Answer 37

must be provided by food because they cannot be synthesized by the body about 9 amino acids

Answer 38

can be synthesized by the body not directly required from food about 11 amino acids

Answer 39

foods that contain all the essential amino acids eggs, milk, meat, fish

Answer 40

foods that lack one or more essential amino acids grains and legumes

Answer 41

combining two incomplete proteins to provide sources of essential amino acids

Answer 42

1. amino acids are building blocks of tissue synthesis and repair 2. enzymes catalyze every reaction 3. form neurotransmitters 4. muscle contraction 5. plasma proteins

Answer 43

Carbs = 45-65% Fat = 20-35% Protein = 10-35%