nutrition test 2

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98 Terms

1

what are carbohydrates?

major source of energy/ supplies glycogen stores for liver and muscles

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2

monosaccharide

one

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3

disaccharide

two

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4

saccharide

sugar

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5

what are some monosaccharides?

glucose, fructose, galactose

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6

glucose

primary energy source for cells, measured as blood sugars

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7

fructose

sweetest, fruit sugar

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8

galactose

part of milk sugar (lactose)

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9

what are some disaccharides?

sucrose, lactose, maltose

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10

sucrose

table sugar, made from sugar cane or sugar beets

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11

nutritive sweeteners

contribute energy to foods, provide 4 kcal/g

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12

added sugars

nutritive sweeteners added during processing or preparation

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13

what are alternative sweeteners?

substances added to a food to sweeten it but provide no or few calories

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14

what are sugar alcohols?

alternative sweeteners (candies, gums)

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15

nonnutritive sweeteners

intensely-sweet synthetic compounds that sweeten foods without providing kcal

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16

saccharin

most scientific evidence supports its safety

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17

cyclamates

banned in the US since 1970, despite being determined as safe by panel of experts from FDA and NAS

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18

aspartame

brand names include nutrasweet and equal phenylalanine and aspartic acid

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19

stevia

from leaves of south american shrub

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20

polysaccharides

carbohydrates that are made up of more than two monosaccharides

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21

starch

storage form of carbohydrate in plants, mainly in seeds, roots, and tubers

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22

glycogen

storage form of glucose (carbs) in humans, stored/ made primarily in liver and muscles

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23

what’s a whole grain?

the intact, ground, cracked, or flaked seeds of cereal grains, fiber-rich bran, starchy endosperm, oily germ

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24

mouth (carbs)

salivary amylase begins starch digestion

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25

stomach (carbs)

acid inactivates salivary amylase

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26

small intestine (carbs)

main site for carbohydrate digestion/ absorption-site

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27

liver (carbs)

absorbed monosaccharides (glucose, galactose, and fructose) travel to liver

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28

large intestine (carbs)

some soluble fiber fermented/ causes feeling of satiety

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29

rectum (carbs)

little dietary carbohydrate excreted

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30

what happens after eating carbohydrates?

insulin released from pancreas (first organ to respond when blood glucose falls)

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31

glycogenolysis

glycogen breakdown— releasing glucose (not fatty acids) into the blood for fuel- thus raises blood glucose into a normal fasting range

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32

lipolysis

breakdown of triglycerides (fat) for fuel (not for glucose)

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33

ketone bodies

form as a result of incomplete fat breakdown

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34

ketosis

conditions that occurs with very high blood ketone bodies

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35

hypoglycemia

abnormally low blood glucose levels

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36

lipids include (3 classes)

triglycerides, phospholipids, cholesterol

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37

lipids are

insoluble in water, less dense than water

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38

functions of fats

providing and storing energy as fat (adipose), maintaining cell membranes, producing certain hormones

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39

fatty acids contain?

a hydrocarbon chain (carbon and hydrogen atoms) with a methyl group (CH3) at one end and an acid group (COOH)

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40

saturated

each carbon atom in the chain holds 2 hydrogen atoms (no double bonds)

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41

unsaturated

1 or more carbon atoms within the chain lack 2 hydrogen atoms so the molecule has 1 or more double bonds

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42

the 2 essential fatty acids are?

alpha-linolenic acid, linoleic acid

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43

effects of prostaglandins

stimulate uterine contractions, regulate blood pressure, promote immune system response

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44

what are trans fats?

unsaturated fats with at least 1 trans double bond rather than the more common cis double bond

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45

hydrogenation

process that adds hydrogen atoms to liquid vegetable oils

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46

partial hydrogenation

not all double bonds are hydrogenated, natural cis double bonds convert to the unhealthy trans form.

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47

triglycerides

composed of 3 fatty acids attached to a glycerol backbone

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48

phospholipids

a lipid consisting of a glycerol bound to two fatty acids and a phosphate group

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49

lecithin

main phospholipid in foods, such as egg yolks, liver, wheat germ, peanut butter, and soy

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50

hydrophobic region

attracts lipids and avoids water

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51

hydrophilic region

attracts water and avoids lipids

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52

cholesterol

the body uses cholesterol to make various substances, including :bile, vitamin D, steroid hormones

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53

bile

made in liver, stored in gallbladder

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54

stomach (lipids)

minor fat digestion occurs

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55

liver (lipids)

produces bile that helps emulsify fat

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56

pancreas (lipids)

secretes pancreatic lipase enzyme into small intestine

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57

small intestine (lipids)

main site for lipid digestion and absorption

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58

atherosclerosis

disease in which lipid-containing plaques build up inside arteries (main cause CVD)

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59

plaque

forms in an artery when something irritates the lining of the artery wall

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60

arteriosclerosis

hardening of the arteries

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61

hypertension

abnormally high blood pressure levels

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62

lipoproteins

protein molecules which transport lipids in the blood

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63

high- density lipoproteins (HDL)

transports cholesterol away from tissues and to the liver where it can be eliminated

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64

low density lipoprotein (LDL)

conveys cholesterol to tissues, may contribute to atherosclerotic plaque

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65

c-reactive protein

produced primarily by liver in response to inflammation

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66

Omega-3

lowers inflammation/ blood clotting/ blood pressure, fatty fish, canola oil, walnuts, and flaxseed

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67

omega- 6

increases inflammation and blood clotting, animal fats and vegetable oils

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68

what are proteins?

main function is for growth and repair of body cells and tissues

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69

structural proteins

in cartilage, ligaments, bones, hair, skin, and nails

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70

contractile proteins

that enable muscles to move

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71

pigment proteins

such as melanin determine color of eyes, hair, and skin

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72

clotting proteins

that are needed for blood clotting

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73

transport proteins

oxygen and many nutrients are transported in blood by special proteins, lipoproteins, retinol binding protein

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74

antibodies

protecting body against disease

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75

fluid balance

the proper distribution of fluids within bloodstream and body tissues

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76

acid-base balance

maintaining the proper pH of body fluids

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77

amino acids

proteins are made of smaller units

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78

amino group

has nitrogen bonded to 2 hydrogen atoms

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79

R-group (side chain)

varies in each amino acid

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80

acid group

acid portion

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81

essential amino acids

cannot be made by the body, must be supplied by the diet, 9/20 amino acids

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82

nonessential amino acids

can be made by the body, 11/20 amino acids

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83

legumes

plants that produce pods with a single row of seeds, soybeans, peas, peanuts, lentils, and beans

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84

high quality protein (complete protein)

contains all 9 essential amino acids in amounts that support growth, most animal products

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85

low-quality protein (incomplete protein)

lacks or has inadequate amounts of 1 or more essential amino acid. most plant foods and gelatin

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86

whey protein

high quality protein derived from the production of cheese

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87

sickle cell anemia

is an inherited condition that affects red blood cells

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88

stomach (protein)

undergo denaturation by stomach acid and partial digestion by pepsin

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89

small intestine (protein)

further digestion occurs as the pancreas secretes protein-splitting enzymes

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90

liver (protein)

after being absorbed amino acids enter the portal vein and travel to the liver

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91

transamination

transfer of nitrogen-containing group from an unneeded amino acid to a carbon skeleton, forming a non-essential amino acid and a keto acid

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92

deamination

removal of nitrogen-containing group from an unneeded amino acid

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93

nitrogen equilibrium

occurs when healthy adults meet protein & energy needs

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94

gliadin

Protein found in gluten of wheat, buckwheat, barley, and rye

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95

phenylketonuria (PKU)

genetic disorder, caused by lack of enzyme that converts the amino acid phenylalanine to another compound

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96

lactovegetarian

consumes milk and milk products

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97

ovo vegetarian

consumes eggs

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98

lactoovovegetarian

consumes eggs, milk, and milk products

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