Nutrition Study Review: Carbohydrates, Proteins, and Lipids

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39 Terms

1

Carbohydrates

Broken down to glucose to form energy.

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2

CNS

Requires glucose to function.

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3

Muscles

Rely on glucose for fuel in the form of glycogen.

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4

Simple sugars

Monosaccharides and disaccharides.

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5

Complex carbohydrates

Polysaccharides.

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6

Total fiber

A type of carbohydrate that the body cannot digest.

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7

Monosaccharides

Same chemical formula but look and are treated differently by the body.

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8

Fructose

Sweet as honey on its own, found in honey and fruit.

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9

High fructose corn syrup

Higher in sweetness than table sugar.

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10

Disaccharides

One disaccharide must always be glucose.

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11

Maltose

Alpha bond made of 2 glucose molecules, known as 'malt sugar'.

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12

Sucrose

Alpha bond made up of glucose and fructose.

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13

Lactose

Beta bond made of glucose and galactose; primary sugar in dairy.

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14

Lactose intolerance

A lack of lactose enzymes.

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15

Complex Carbohydrates

Polysaccharides (more than 2).

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16

Diabetes

Blood glucose rises after eating carbs.

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17

Insulin

Hormone produced by beta cells of pancreas to reduce blood glucose levels.

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18

Glucagon

Hormone produced by pancreas to help increase blood glucose.

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19

Type 1 diabetes

Immune system destroys beta cells in the pancreas that produce insulin.

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20

Type 2 diabetes

Insulin resistance.

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21

Gestational diabetes

Insulin resistance during pregnancy.

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22

Functions of protein

Nearly half of body's protein found in muscle.

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23

Phytochemicals

Non-nutritive substances found in plants that can damage cells.

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24

Amino acids

Building blocks of proteins.

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25

Essential vs Nonessential

Essential amino acids must be consumed; nonessential can be made by the body.

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26

Complete proteins

Contains all essential amino acids.

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27

Protein quality

Ability of proteins to support tissue construction varies depending on amino acid content.

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28

Nitrogen balance

Balance between protein intake and protein excretion in the body.

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29

Triglyceride

Found in 95% of the body.

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30

Lipids

Organic compounds that are insoluble in water.

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31

Benefits of lipids

Provide texture, flavor, and aroma to foods.

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32

Saturated vs unsaturated fat

Saturated fat carbons are saturated by hydrogens; unsaturated have one or more double bonds.

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33

Cis vs trans fat

Cis fat has hydrogens on the same side; trans fat has hydrogens across.

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34

Cholesterol

An animal sterol found in cell membranes of animal cells.

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35

High density lipoproteins

HDL particles transport cholesterol from cells to the liver.

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36

glucose

most common monosaccharides

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37

maltose

glucose + glucose

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38

sucrose

 glucose + fructose

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39

lactose

glucose + galactose

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