Nutrition ch 4-6

Question 1

What is a whole grain?

Answer 1

contain all of the essential parts (starchy endosperm, germ, and bran) of the entire grain seed in its original proportions. Dietary Guidelines for Americans advise half of the grains consumed should be whole grains.
Beneficial nutrients and phytochemicals are found in the bran and germ

Question 2

what is an enriched grain?

Answer 2

cereal grains that lost nutrients during processing but have vitamins and minerals added back in; refined grains are often enriched.

Question 3

What are the four functions of carbs in the body

Answer 3

The energy source for red blood cells, Important for intestinal health, reduces the use of protein for energy, energy for physical exertion and for the brain.

Question 4

Define Disaccharide

Answer 4

a carbohydrate that consists of two sugar molecules; for example, maltose, sucrose, and lactose. simple carb

Question 5

define Monosaccharide

Answer 5

a carbohydrate that consists of only one sugar molecule; for example, glucose, fructose, and galactose. simple carb.
Only monosaccharides can be absorbed by cells of the small intestine.

Question 6

Where can these monosaccharides be found; fructose, glucose and galactose?

Answer 6

fructose and glucose(most abundant) can be found in fruit,veg and honey. They are converted to glucose by the liver.
Galactose is one of the monosaccharides that makes up milk sugar(lactose) the other is glucose.

Question 7

What is the most abundant monosaccharide in our diet?

Answer 7

Glucose-it is part of all disaccharides, starches, and many fibers.

Question 8

What are oligosaccharides

Answer 8

a short-chain carbohydrate that consists of 3–10 monosaccharide units joined together.

Question 9

What are polysaccharides

Answer 9

Chains (or polymers) of more than 10 monosaccharides.
a long-chain carbohydrate that consists of more than 10 monosaccharides joined together; tend not to have a sweet taste (unlike monosaccharides and disaccharides) and can be found in foods such as whole grain breads, dried beans, and starchy vegetables.

Question 10

What is fiber

Answer 10

carbohydrates that include cellulose and hemicellulose, which make up plant cell walls and impart structure to the plant; humans lack the digestive enzymes to break down plant fiber, so it passes undigested through the digestive tract.

Question 11

What are starches

Answer 11

complex carbohydrates that are abundant in grains, legumes, and starchy vegetables; they consist of long chains of glucose joined together by digestible bonds; examples include amylose and mylopectin.

Question 12

What is glycogen

Answer 12

a polysaccharide consisting of many glucose molecules; acts as the storage form of glucose (carbohydrate) in animal tissues (liver and muscles).Liver breaks down glycogen into glucose. Glycogen is broken down into glucose muscles for exercise.

Question 13

Anatomy of grains-endosperm

Answer 13

Endosperm the element of a grain that contains the highest amount of starch and protein; this is all that remains when grain is refined.The endosperm is surrounded by nondigestible fibrous bran. It needs to be crushed,cracked, milled etc to expose the endosperm.

Question 14

Where is amylase found and what does it break down?

Answer 14

Amylase breaks down starch molecules into shorter polysaccharides from salivary glands in the mouth.
Salivary amylase is inactivated by gastic acid and starch digestion stops.
In the small intestine, pancreatic amylase digests starch into oligosaccharides and maltose.

Question 15

What is lactose intolerance

Answer 15

Low production of lactase in the intestines.
a disaccharide sometimes called “milk sugar,” as it is found only in milk, yogurt, and other dairy products; it is made up of glucose and galactose.

Question 16

What hormone does the pancreas secrete to signal for tissue to take up glucose from the blood?

Answer 16

Insulin-skeletal muscle, cardiac muscle, and adipose tissue take up glucose from the blood. Signals muscles and liver to store as the polysaccharide glycogen or glucose into fat.

Question 17

What is glucagon

Answer 17

A hormone released by the pancreas signals liver cells to release glucose into the blood to maintain blood glucose levels-release hours after eating.

Question 18

Describe the four enzymes that break down carbs. Where are they and what do they break down

Answer 18

Amylase: digests starch into oligosaccharides and maltose. Saliva and sm. intestine.
Maltase: breaks down maltose into two glucose unites
Sucrase:digests sucrose into fructose and glucose
Lactase: Breaks down lactose into glucose and galactose. Absorbed by cells in sm. intestine

Question 19

What is resistant starch?

Answer 19

Starch that is partially “trapped” in the physical structure in the internal portion of larger food particles. These structures can make it difficult for digestive enzymes to gain access to the starch, slowing digestion and the subsequent appearance of glucose in blood. It may improve our responsiveness to insulin and help feel full longer. Beans, underripe bananas, whole grain kernels, and pasta. Sucrose,lactose and fructose foods such as candies,dairy foods and fruit ofen produce a less dramatic rise in blood glucose then do starchy foods. This is because fructose and galactose have no immediate impact on blood glucose levels until they are covered to glucose in the liver.

Question 20

Name the variety of names for added sugars

Answer 20

brown sugar, corn sweetener, dextrose, fructose, fruit juice concentrate, glucose, honey, invert sugar, lactose, maltose, molasses, raw sugar, sucrose, table sugar and high fructose corn syrup.

Question 21

How does high fructose corn syrup differ from other sugars?

Answer 21

Its ratio of sucrose to glucose is 55% instead of 50%

Question 22

What health issues do added sugar cause?

Answer 22

It contributes to about 13% of total calories for most Americans. Sugar creates additional calories without fiber or nutrition which contributes to obesity and cavities.

Question 23

What are the two types of sugar alternatives?

Answer 23

Nutritive: Include polyols-alcohol forms of sugars sorbitol(from glucose), mannitol(mannose) made from sugars in plants, poorly absorbed by the body less then 4kcal per gram. Excessive consumption of sugar alcohol cause gastrointestinal symptoms including diarrhea.
Non nutritive: Aspartame made by linking two amino acids together (nutrasweet and equal). It is 200x sweeter then sucrose.
Stevia, Splenda(sucralose) and Sweet’n Low (saccharin)

Question 24

The health and medicine division recommends how much fiber

Answer 24

38 grams for men and 25 grams for women under 50.

Question 25

What is the difference between soluble and insoluble fiber?

Answer 25

Insoluble does not disolve in water and typically poorly fermented passes through gi mostly intact. Benefit-soften stools and maintains reg BMs, reduce risk of hemorrhoids and diverticular disease. ``` Soluble fiber dissolves in water and easily fermented(broken down) by bacteria in the colon. whole grain oats,barley, rye citrus fruits legumes Mangos avocados pears apples psyllium Benefits-decrease risk of diabetes and coronary heart disease. Slow the emptying of food from the stomach into the small intestine which extends fullness following a meal.Slow digest and absorption and reduce rise of blood glucose following carb meal-beneficial for diabetics. ``` Both fibers:reduce cancer risk, more likely to be nutrient dense and lower in sat.fat, sodium and added sugar.

Question 26

What is the difference between dietary fiber and functional fiber?

Answer 26

Dietary fiber-undigestible carbs that are present naturally in intact plant foods Subtract fiber from total carbs to determine the amount of carbs that can be digested and absorbed. Functional fiber is nondigestible carbs that have been added to a food product and have health benefits that are similar to those of dietary fiber. Psyllium husks and Pectin from fruit. When you add dietary fiber and functional fiber you get its total fiber

Question 27

What does the FDA require added fiber to do?

Answer 27

Demonstrated to have at least one beneficial effect such as lowering blood cholesterol or improving bowel function.

Question 28

A food label cannot display the 100% whole grain stamp if_____wheat germ has been added to the food.

Answer 28

Wheat germ

Question 29

What role does the pancreas play?

Answer 29

Delivers digestive enzymes and regulating the body's levels of blood glucose

Question 30

What are the two types of diabetes and what happens in the body?

Answer 30

Type 1- autoimmune disease characterized by the destruction of insulin-producing cells in the pancreas pancreas does not produce enough insulin for blood glucose control Type 2- specific tissues become resistant to the effects of insulin Diabetes is an overload of glucose in the blood causing vascular(blood vessel) damage that can lead to serious and often fatal complications.

Question 31

Hyperglycemia begins when fasting blood glucose concentrations are

Answer 31

100 mg/dl or greater

Question 32

The number one killer for diabetes is

Answer 32

heart disease

Question 33

What is the glycemic Index

Answer 33

Ranking of foods by how quickly and to what degree they raise blood glucose levels. Low GI foods cause a smaller and more gradual increase High GI foods create fast spikes

Question 34

____is an increase in the acidity of the blood, which can lead to coma and death.

Answer 34

Ketoacidosis

Question 35

____% of adults in the US are insulin-resistant

Answer 35

35

Question 36

All of the following symptoms would be experienced by someone with untreated type 1 diabetes

Answer 36

extreme thirst, unintended weight loss, frequent urination

Question 37

The following are true of infants born to mothers with gestational diabetes

Answer 37

They ahve an increased risk of developing diabetes as an adult becoming an obese child shoulder injury during birth

Question 38

Insulin stimulates the production of

Answer 38

proteins, glycogen and fat

Question 39

What complications occur from gestational diabetes

Answer 39

high blood glucose levels cause the baby to grow too large-extra exercise and high fiber low GI diet. Higher blood pressure and likely cesarean section Gestational diabetes goes away after birth but remain at high risk for type two later in life. Caused by obese prior to preg, older then 25, prediabetic, fam history of type 2, non white

Question 40

A triglyceride is made up of ________ bound to one glycerol

Answer 40

three fatty acid chains

Question 41

Define Lipoprotein

Answer 41

Lipoproteins are protein-containing spherical particles that act as the primary carriers of lipids in blood.

Question 42

What are Chylomicons and what do they do?

Answer 42

They are a large lipoprotein. Chylomicron transports dietary fats from the small intestine during absorption.

Question 43

Currently one-_____ of the calories in the average American diet come from fat. What is the acceptable macronutrient distribution range?

Answer 43

one third. The AMDR for total fat is 20-35%

Question 44

What are sterols?

Answer 44

Complex lipids of four interconnected carbon rings with hydrocarbon side chain. Cholesterol is a sterol

Question 45

What does cholesterol do in the body?

Answer 45

Its needed as a precursor(synthesizes other compounds) for the synthesis of bile acids, vitamin D and steroid hormones-does not provide energy

Question 46

Explain the four Lipoproteins and what they transport.

Answer 46

Chylomicron: transports dietary fats and cholesterol from intestines to muscles and adipose tissue. Too large to travel in the blood stream. They travel in the lymph system. The will increase the most dramatically of all lipoproteins after a fatty meal. Very Low-density lipoproteins(VLDL):Carries mainly triglycerides from liver to muscle and adipose tissue. Low-density Lipoprotein(LDL): Primary cholesterol carrier, carries to all cells in the body. Converted from VLDL "bad" as elevated levels associate with heart disease HDL: Picks up cholesterol from the body cells and returns them to the liver.(clean up crew)

Question 47

What is the function of enzymes in the body

Answer 47

Enzymes are proteins that accelerate (catalyze) the thousands of critical chemical reactions that occur in our body (metabolism) and break down nutrients during digestion. They facilitate chemical reactions and are a function of protein. Many hormones are proteins.

Question 48

Which two fatty acids are essential(cannot be self-generated, must be from diet)

Answer 48

Alpha-linoleNic acid(omega-3) and linoleic (omega-6). Both long chain polyunsaturated fatty acids with 18 carbon molecules

Question 49

Hormone-like _____ compounds, which are produced from essential fats, modulate blood pressure and inflammation in the body.

Answer 49

Eicosanoid

Question 50

Which enzyme breaks down triglycerides in the capillaries of adipose tissue?

Answer 50

lipoprotein lipase

Question 51

What is the MIND diet?

Answer 51

MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) Diet for cognitive benefits. green leafy vegetables, berries, beans, nuts, whole grains, poultry, and fish and subs sat fats for olive oil.

Question 52

A fatty acid that is 18 carbons long and contains its first double bond at the third carbon molecule from the methyl end is called an:

Answer 52

Omega-3 fatty acid

Question 53

Compare omega3 to omega 6 and the food sources of each.

Answer 53

Omega-3 fatty acids decrease heart disease risk, whereas omega-6 fatty acids promote blood clotting and inflammation. Omega 3-walnuts, flax, chia, salmon,soy Omega 6-vegetable oil,nuts and seeds

Question 54

What are micelles?

Answer 54

Structures that transport dietary lipids to the surface of mucosal cells. They are the products of triglyceride digestion, along with bile acids and other fat-soluble dietary substances

Question 55

What change in the structure of dietary lipids results in those lipids being harmful to health?

Answer 55

The conversion of cis fatty acids to trans fatty acids.

Question 56

Which factor helps to distinguish between fatty acids

Answer 56

The length of the carbon chain

Question 57

What characteristic of a fat determines wheather it is unsaturated?

Answer 57

Whether the fat has double bonds

Question 58

Describe the sources and differences of Saturated and unsaturated fatty acids.

Answer 58

Sat: Carbon atoms have every bond filled with hydrogen atoms and solid at room temp. Unsat: Have less hydrogen and one or more double bonds between carbon atoms. Liquid at room temp. Plant foods-seeds, nuts, grains,veg oil

Question 59

Eicosanoid

Answer 59

Hormonelike signaling molecules synthesized by arachidonic acid and eicosapentaenoic acid. Essential fatty acids provide parent compounds to produce eicosanoids. They are released during injury, stress, regulate blood pressure, inflammation, body temperature, and even pain. eicosapentaenoic acid(EPA) and arachidonic acid are both polyunsaturated fatty acids used for eicosanoid synthesis. Pro-inflammatory eicosanoids are synthesized by arachidonic acid.

Question 60

A fatty acid that is 18 carbons long and contains its first double bond at the sixth carbon molecule from the methyl end is called a(n):

Answer 60

Omega 6 fatty acid

Question 61

Plaque

Answer 61

a waxy accumulation of cholesterol and triglycerides that infiltrate the arterial lining causing inflammation and injury to the vessel wall.

Question 62

High _____ levels are common in people with heart disease or diabetes.

Answer 62

triglyceride

Question 63

The American Heart Association recommends limiting trans fat to less than _____ percent of total calorie intake.

Answer 63

one

Question 64

atherosclerosis

Answer 64

a type of inflammatory cardiovascular disease characterized by the narrowing and loss of elasticity of blood vessel walls, caused by accumulation of plaque and inflammation of tissue.

Question 65

atherosclerosis

Answer 65

a type of inflammatory cardiovascular disease characterized by the narrowing and loss of elasticity of blood vessel walls, caused by the accumulation of plaque and inflammation of the tissue. Usually caused by elevated levels of cholesterol-rich low density lipoproteins in the blood. As LDL blood levels rise, they inflitrate the artery wall where the LDLs are likely to become oxidized(by reacting with unstable oxygen-containing molecules). Oxidized LDLs cause injury to cells that line the vessel wall, and this intiates an inflammatory process that attracts white blood cells called macrophages inside the arterial lining.

Question 66

metabolic syndrome

Answer 66

a cluster of risk factors associated with the development of cardiovascular disease and type 2 diabetes.

Question 67

_____ store(s) the body's genetic information.

Answer 67

Deoxyribonucleic acid

Question 68

Describe both steps of protein synthesis

Answer 68

Transcription -segments of DNA called genes provide the instructions for the assembly of amino acids into particular proteins. The instructions are transcribed into mRNA. Translation-ribosomes (read)translate the instructions(mRNA sequence) translated into the amino acid sequence to assemble the proteins

Question 69

Protein is synthesized by linking different amino acids together by _____ bonds into a chain.

Answer 69

enzyme

Question 70

How does protein get digested? list all steps

Answer 70

1. In the stomach, pepsin breaks down denatured proteins into large polypeptide fragments 2. Polypeptides are broken down by pancreatic proteases into smaller peptide fragments 3. Protein digestion continues at the brush border by proteases anchored to the microvilli on the surface of mucosal cells. 4. Individual amino acids, dipeptides, and tripeptides are absorbed by the mucosal cells of the small intestine, assisted by a variety of transport proteins. 5. Dipeptides and tripeptides are broken down to single amino acids and leave the cell via transport proteins to enter the bloodstream.

Question 71

What happens to excess amino acids

Answer 71

stored as fat or used as energy

Question 72

_____ is the continuous breakdown and resynthesis of proteins in the body

Answer 72

protein turnover

Question 73

The overall shape of a protein molecule determines its:

Answer 73

function

Question 74

Define denaturation

Answer 74

the unfolding or breakdown of a protein into smaller peptide units or amino acids

Question 75

The denaturation of protein by hydrochloric acid allows enzymes to access peptide bonds.

Answer 75

allows enzyme access to the peptide bonds

Question 76

List a few caratenoids

Answer 76

beta-carotene, lycopene, lutein, and zeaxanthin

Question 77

A possible mechanism of action of polyphenols in cancer prevention is their ability to:

Answer 77

trigger cell death in cancer cells. | Polyphenols interrupt cellular communication systems.

Question 78

Complete proteins provide all of the

Answer 78

essential amino acids in the ideal proportions.

Question 79

moderate amounds of dark chocolate may have beneficial effects on

Answer 79

Insulin resistance. Dark chocolate contains flavanols.

Question 80

Iron sources from a vegetarian diet are more absorbable with what? Which mineral should not be taken with iron-rich meals?

Answer 80

Vitamin C helps with iron absorption-dried apricots, raisins, green leafy vegs like broccoli and bok choy have both. Legumes and nuts are high in iron add peppers or citrus to improve iron absorption. Calcium decreases iron absorption.

Question 81

describe the four stages in the development of cancer

Answer 81

Initiation-cells DNA becomes permanently mutated from exposure to uv light, pollution, cigarette smoke. All cells that result from the division of this cell are also mutated. The immune system may recognize the mutated cell and destroy it.If not it progresses to the next stage Promotion-inflammation or chemicals promote mutated Cells divide into a colony called a tumor. Tumor progression-additional mutations occur even faster. Malignancy-Mutated cells begin spreading to other tissue by way of the bloodstream. They disrupt the function of tissues.

Question 82

Glycemic load calculates the effect of the actual serving size of food on ______?

Answer 82

blood glucose levels. Glycemic Load is the extent of increase in blood glucose levels, calculated by multiplying the glycemic index by the carbohydrate content of a food. More useful then the Glycemic Index.

Question 83

Insulin resistance

Answer 83

Cells respond poorly to insulin.the pancreas can no longer keep up with the increased demand for insulin; consequently, the concentration of glucose in the blood increases. Insulin resistance also interferes with insulin’s ability to signal the liver to stop glucose production, and the liver’s continued production of glucose also contributes to the increase in blood glucose levels.

Question 84

How are foam cells(fat-laden macrophages) formed?

Answer 84

Inside the vessel wall, macrophages take up the oxidized LDLs.