nutrition 1325 ttu Review Exam 2

Monosaccharide

simple sugar that is the basic molecule of carbohydrate

simple carbohydrates

-glucose (good)

-galactose (grief)

-fructose (freaking)

(Good Freaking Grief)

Insulin

hormone that helps regulate blood glucose levels

-produced by beta cells of the pancreas

-stimulates glucose uptake by cells and the liver

Glucagon

hormone that helps regulate blood glucose levels

-produced by beta cells of the pancreas

-stimulates glucose uptake by cells and the liver

Saturated Fatty Acid

fatty acid that only has single bonds holding each carbon in the carbon chain together

hydrogen atoms surrounding every carbon in the chain, no double bonds

Saturated Fatty Acid storage

-in large amounts in animal fats

-solid at room temperature

-vegetable oils- palm and coconut oil (richest source)

Essential Fatty Acids

lipids that must be supplied by the diet

-type of PUFA

-cannot be synthesized in human cells, must come from food

-linoleic acid (omega 6 FA)- found in vegetable and nut oils, arachidonic acid

-alpha-linolenic acid (omega 3 FA)- found in vegetables, fish, and fish oils, eicosapentaenoic acid, docosahexaenoic acid

omega-3; omega-6; DHA; EPA; AA

Lecithin

major phospholipid in food

Proteins

Function:

-make, maintain and repair cells and body tissue

-build structures

-make certain hormones- insulin and glucagon (chemical messengers produced by glands and secreted into the blood to target a tissue)

-functions as enzymes

-provide energy

-maintenance of fluid and electrolyte balance

What are proteins?

-large complex molecules composed of amino acids

-found as essential components of all living cells

-contain C, H, O and N

- primary source of nitrogen in our diets

How are proteins made?

Amino Acids are joined to each other by peptide bonds

Protein digestion

-begins in the stomach

- HCl breaks down protein structure and activates pepsin

-digestion continues in the small intestine

Incomplete and complete protein

incomplete: does not contain all essential AA's

- considered low quality protein

complete: contains sufficient amounts of all 9 essential AA's

- considered high quality protein: animal and soy protein

-highly digestible

*limiting protein- essential aa's found in dietary protein in the least amount relative to the amounts needed

Hormones

chemical messengers

hormones control blood glucose levels:

-insulin (after a meal)

-glucagon (haven't eaten yet)

-normal glucose levels are 70 to 110mg/dl

Amino Acids

nitrogen-containing chemical units that comprise proteins

basic building blocks

- 20 different amino acids

structure includes the basic backbone and a side chain

essential amino acids

essential: 9

cannot be produced by our bodies, must come from food

nonessential amino acids

nonessential: 11

can be made by our bodies, still the diet must supply enough nitrogen to support synthesis on non essential AA

Branch chain amino acids (BCAAs)

Valine

Leucine

Isoleucine

- if unable to break down bcaa's you can get maple syrup urine disease, can lead to seizures, comas, and death

phospholipids

type of lipid needed to make cell membranes and for proper functioning of nerve cells

-soluble in water

-Choline: vitamin like compound in lecithin (major phospholipid in food: egg yolks, liver, wheat germ, peanut butter, soybeans)

chylomicrons

particle formed by small intestinal cells that transports lipids in the bloodstream; type of lipoprotein that's formed in the absorptive cell

- travel through the lymphatic system via lacteal

legume

plants that produce pods with a single row of seeds (protein)

complementary protein

2+ foods that together supply all 9 essential AA's for a complete protein

mixing certain plant foods to provide all essential amino acids without adding animal protein

vegan

eats only plant food

Lactovegetarian

consumes milk and milk products

sucrose (good freaking=sauce)

type of disaccharide

-table sugar

-comprimes glucose and fructose molecules

-naturally occurring in honey, maple syrup, carrots, pineapples

-glucose+fructose

-major source in american diet

galactose (grief)

monosaccharide

glucose + galactose= lactose

-joins with glucose to make lactose, "milksugar"

-uncommon in foods

-not found free in nature

glucose (good)

monosaccharide

is a primary fuel for muscles and other cells;

-blood sugar (dextrose)

-fuel source for: muscle cells, RBC's and nervous system cells

Sources: fruits & veggies

fructose (freaking)

monosaccharide

-fruit sugar; levulose

-sweetest of all

-naturally occurs in fruit, honey, and some veggies

-converted to glucose in the body

-used to sweeten several foods (high fructose corn syrup)

pancreas

releases insulin and glucagon

soluble fiber

-dissolve in water, are viscous and gel-forming

-associated with risk reduction of cardiovascular disease and T2D.

-found in fruits, berries, oats, legumes, and beans

insoluble fibers

-do not dissolve in water, are nonviscous

-promote regular bowel movements

-found in whole grains, seeds, legumes, fruits, and veggies

sucralose

-splenda- artificial sweetner

-tiny amount digested

-heat stable

nonnutritive, no energy

ketone bodies

chemicals that result from incomplete metabolism of fat (breakdown)

-alternative energy source

-low carb diet

-sufficient energy from CHO prevents ketones, aka protein sparing

type 1 diabetes

-insulin dependent, do not produce enough insulin

-causes high blood sugar

-typical onset is 10-14 years

-may be an autoimmune disease: genetic susceptibility, evironmental factors, viral intestinal infections

-if poorly controlled: increased appetite with weight loss, breath that smells like fruit, fatigue, and confusion

fat

1. energy

-9 kcal/gram

-major energy used during rest

- energy storage

2. carrier for fat soluble vitamins

3. Fat is essential to many body functions

- cell membrane structure, nerve cells transmission, protection of organs

4. provides flavor and texture to foods

5. makes us feel satiated

lipoproteins

structure that transports lipids through the bloodstream and lymph

Transportation of cholesterol and triglycerides

-types from biggest to smallest

chylomicrons (CM)

very low density lipoproteins (VLDL)

low density lipoproteins (LDL)- oxidized LDL cholesterol

high density lipoproteins (HDL)

lipid digestion

-majority of it occurs in the small intestine

-bile contains bile salts that emulsify the lipids

-fats are not digested and absorbed easily

in the small intestine - absorptive cells remove monoglycerides, FAs, gylcerol, and cholesterol.... assemble triglycerides... form chylomicrons

bile salts

emulsify (dispersion of minute droplets because it isn't soluble) the lipids

stroke

-"Brain attack"

-clot blocks artery in brain - form in common carotid arteries

-death of brain cells

-can be caused by CVD

-type of fat in diet can contribute to or protect against CVD

atherosclerosis

-plaque builds up inside arterial walls

-clot formations

-can cause heart attack

celiac disease

autoimmune response in the small intestine to gluten

-chronic disease

-villi are destroyed

-no cure

-make substitutions of food such as cornmeal instead of flour

lactose

milk sugar

good+grief=laura

pepsin

activated by HCl

is an enzyme that breaks down proteins into short polypeptides and amino acids

Foods that lower cholesterol:

lean cuts of meat

moist cooking methods

steam meats and veggies

skim milk or 1% milk

less salad dressing

low fat foods

high fruit and veggie diet

fatty fish

Dietary sources of carbs:

sugars, starches, most fiber

Risk factors of type 2 diabetes

-insulin resistant, less responsive to insulin

-cause is unclear but increased risk if: inactive, overweight, genetics, ethics

Dietary options for lactose intolerance:

-may need to find alternate sources of calcium than dairy foods (try soy milk)

-sometimes yogurt is tolerated

-eat dairy with fat such as cheese and yogurt in moderation

Dietary sources of unsaturated fat

-MUFA: canola oil; olives and olive oil; peanuts, peanut oil, and peanut butter; nuts like pecans, almonds, and cashews; avocado

-PUFA: found in large amounts of vegetable oils like corn, sesame, safflower, sunflower, and soybean; fish

Dietary sources of saturated fat

-found in large amounts in animal fats (marbling of meats, lard, butter, bacon fat)

-also found in large amounts in some vegetable oils (tropical oils - palm oil and coconut oil (richest source)

Dietary sources of trans fat

-relatively straight unsaturated fatty acids

-naturally occurring (small amounts) - milk, milk products, butter, meat

-processed foods (large amounts) - crackers, cookies, cakes and other baked goods; shortenings and margarines; frozen pizza; fast food; coffee creamer

Dietary sources of Omega-3

-primarily from fish oil- salmon, tuna

-canola oil

-flaxseed and nuts (walnuts and almonds)

Recommendations for saturated fat intake

-dietary guidelines: less than 10% of calories

-trans fat as low as possible

-less than 300 cholesterol

-less than 7% total calories

Cholesterol levels

limit to 200-300 mg/day

Dietary sources of cholesterol

only in animal products

RDA for protein

-divide lbs by 2.2 then multiply by 0.8

-0.8 g/kg of body weight

Dietary alternatives for those with celiac disease

-gluten-free diet

-make substitutions: use cornmeal instead of flour

Dietary sources of protein

-meat (poultry, pork, beef)

-fish

-legumes (soybeans)

-tree nuts

-eggs

-some dairy (cheese, milk)

-high-quality/complete protein: meat, fish, poultry, eggs, milk and milk products, processed soy and quinoa

Results of consuming too much protein

-not recommended for normal, healthy adults

-high urinary loss of calcium

-dehydration - increased ammonia production; converted to urea

-liver and kidney issues

-body doesn't store excess AA in muscle or other tissues - can recycle nitrogen from AA to make nonessential AA

-Daily losses: urine, hair and nail growth, shed skin

Foods associated with food allergy

typically a protein

Signs and Symptoms of type 1 Diabetes

increased appetite with weight lose, breath smells like fruit, fatigue, confusion