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Nutri LEC > Lesson 3 > Flashcards

Lesson 3 Flashcards

1
Q

Organic compounds that is composed of carbon, hydrogen, and oxygen

A

Carbohydrates

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2
Q

Hydrogen and oxygen usually occur in a ratio of ____ as in H2O

A

2:1

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3
Q

They provide the source energy of the body

A

Carbohydrates

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4
Q

Saccharides in carbohydrates

A

Starches and sugars

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5
Q

Dietary carbohydrates include the _______

A

Sugars, starches, fibers

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6
Q

Chemist describes sugars as:

A

Monosaccharides
Disaccharides
Polysaccharides

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7
Q

Double sugars

A

Disaccharides

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8
Q

Single sugars

A

Monosaccharides

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9
Q

Compounds composed of chains of monosaccharide units

A

Polysaccharides

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10
Q

Starch and fibers are what?
choices: mono, di, or poly

A

Polysaccharides

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11
Q

Device that check blood sugar

A

Glucometer

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12
Q

Normal glucose in the body

A

70-100 mg/dL or 80-120 mg/dL

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13
Q

What are the three monosaccharides

A

Glucose
Fructose
Galactose

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14
Q

Main fuel of our cells

A

Glucose

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15
Q

Where can the body obtain glucose?

A

Carbohydrates

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16
Q

The sweetest of sugars

A

Fructose

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17
Q

Main source of energy

A

Glucose

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18
Q

This occurs in fruits, honey, and as part of table sugar

A

Fructose

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19
Q

It is consumed in sweet beverages such as softdrinks, in ready-to-eat cereals

A

Fructose

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20
Q

Most common monosaccharides

A

Glucose
Fructose

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21
Q

The third single sugar, occurs mostly as part of lactose

A

Galactose

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22
Q

What are the three disaccharides

A

Sucrose
Lactose
Maltose

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23
Q

The most familiar of the three disaccharides

A

Surcrose

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24
Q

This is what people mean when they speak of sugar

A

Sucrose

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25
Q

It is usually obtained by refining the juice from sugar beets or sugarcane

A

Sugar (or Sucrose)

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26
Q

The sucrose splits into ______ and ______

A

Glucose and fructose

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27
Q

The principal carbohydrate of milk

A

Lactose

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28
Q

Lactose split into two parts

A

Glucose - galactose

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29
Q

The third disaccharide

A

Maltose

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30
Q

The maltose disaccharides consists of _______

A

Two glucose

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31
Q

It is produced whenever starch breaks down

A

Maltose

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32
Q

Three types polysaccharides

A

Glycogen
Starch
Fiber

33
Q

This saccharides is composed of almost entirely glucose

A

Polysaccharides

34
Q

Molecules that are “made of chains of glucose”

A

Glycogen

35
Q

Where can glycogen be found?

A

Meats

36
Q

Where glycogen cam be store in the human body?

A

Liver and muscles

37
Q

A long, straight, or branched chain of hundreds or thousands of glucose linked together

A

Starch

38
Q

These molecules are packed inside by sude in grains such as wheat and rice, potstoes

A

Starch

39
Q

Are the structural parts of plants found in all plant derived food -vegetables

A
40
Q

If blood glucose fall below normal, a person may become ____

A

Dizzy and weak

41
Q

A disorder characterized by elevated blood glucose

A

Diabetes

42
Q

Two hormones regulated in blood glucose homeostasis

A

Insulin and glucagon

43
Q

It moves glucose from the blood into the cells

A

Insulin

44
Q

Bring glucose OUT of storage when blood glucose falls

A

Glucagon

45
Q

What is the first organ to respond when blood glucose arises

A

Pancreas

46
Q

This organ releases hormone insulin

A

Pancreas

47
Q

A hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration

A

Glucagon

48
Q

A member of class of compounds called lipids

A

Fats

49
Q

The lipids in foods and in the human body include:

A

Triglycerides
Phospholipids
Sterols

50
Q

Triglycerides consists of

A

Fats and oil

51
Q

Give function of fats in the body

A

Energy stores
Muscle fuels
Padding
Insulation
Cell membranes
Raw materials

52
Q

The body’s chief form of stored energy

A

Fats

53
Q

When people talk about “I am too fat” or “The meat is fatty”. This refers to:

A

Triglycerides

54
Q

This predominate in the diet and the body

A

Triglycerides

55
Q

Explain triglycerides

A

Three fatty acids attached to glycerol

56
Q

Fat fragments are linked together

A

Fatty acids

57
Q

What fats: solid at room temperature

A

Saturated fats

58
Q

What fats: liquid at room temperature

A

Unsaturated fats

59
Q

Solid at room temperature can be found in meats, butter, and dairy products

A

Saturated fats

60
Q

Liquid at room temperature and can be found in vegetable oils

A

Unsaturated fats

61
Q

The bad cholesterol

A

LDL / low-density lipoproteins

62
Q

The good cholesterol

A

HDL / high-density lipoproteins

63
Q

Where is LDL broken down

A

Liver

64
Q

An unhealthy substance that is made through the chemical process of hydrogenation of oils

A

Trans fatty acids

65
Q

Found in abundance of deep fried foods

A

Trans fatty acids

66
Q

What are the essential fatty acids

A

Linoleic acid and linolenic acid

67
Q

These fatty acids cannot be made from substances of the body, it must be obtained from food

A

Essential fatty acids

68
Q

Two omegas?

A

Omega-3 fatty acid
Omega-6 fatty acid

69
Q

Three main classes of lipids

A

Triglycerides
Phospholipids
Sterol

70
Q

Compounds that are similar to triglycerides but have choline

A

Phospholipids

71
Q

They act as emulsifier in the body

A

Phospholipids

72
Q

Are large, complex molecules consisiting of interconnected rings of carbon

A

Sterols

73
Q

The most familiar sterol

A

Cholesterol

74
Q

What foods are highest in cholesterol

A

Liver
Kidneys
Eggs

75
Q

What organ manufactures the cholesterol

A

Liver

76
Q

Another name for cholesterol synthesis

A

Cholesterogenesis

77
Q

What aid in the digestion and absorption of fat

A

Bile

78
Q

What do you call the package of lipids and proteins

A

Lipoproteins

79
Q

A disease that cause heart attacks and stroke

A

Atherosclerosis

Nutri LEC (11 decks)

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