Health Quiz Unit 3

Simple carbohydrate

Monosaccharides and disaccharides

Complex carbohydrate

Starch, fiber, and glycogen

Monosaccharides

Glucose, fructose, galactose, and ribose

Disaccharides

Lactose, maltose, and sucrose

Starch

• How plants store glucose

• We break it down into glucose

Glygocen

• How animals store glucose

• Stored in humans liver and muscles

• Not found in food

Gluconeogenesis

Conversion of proteins in blood and muscle into glucose

Energy of carbohydrates

• Each have 4 kcal

• Red blood cells only rely on glucose for energy

• Our bodies main source of short-term energy

Insulin

• Hormone secreted by the pancreas

• Transports glucose into cells via blood

• Stimulates the liver and muscles to convert glucose into glycogen

Glucagon

• Hormone secreted by the pancreas

• Stimulates the breakdown of glycogen to glucose to make glucose available to cells of the body

• Stimulates gluconeogenesis

Recommended Daily Value of Carbs

• A minimum of 130 grams per day, just to supply the brain

• 45–65% of daily Calorie intake should be in the form of carbohydrates

• Low carb diets will have 50-130 grams per day

Glycogenolysis

Breakdown of glycogen into glucose

Glycogenesis

Creating glycogen from glucose

Type 1 Diabetes

• Body doesn’t produce enough insulin

• Creates high blood sugar levels

• Classified as an autoimmune disease

• Usually diagnosed in children

Type 2 Diabetes

• Accounts for 90-95% of cases

• Develops over time

• Body cells become unresponsive to insulin

Gestational Diabetes

• Develops in women during pregnancy, but usually goes away after giving birth

• Risks to mother are they might need a c-section and can have high blood pressure

• Risks to baby are they might have a premature birth and the babies can be larger than usual

Glucocorticoids

• Stimulate gluconeogenesis

• Decrease glucose uptake by muscles (less muscle glycogen stores)

• Inhibit muscle and fat from absorbing glucose to use it for fuel

  • Leads to hyperglycemia

GLP-1

• Stimulate insulin release 

• Suppress glucagon (therefore suppresses ↑blood glucose)

• Slow digestion

• Signal fullness in the brain

Lipid

Diverse class of organic substances that are insoluble in water

Fats

A type of lipid

Phospholipid

• Manufactured in our bodies so they are not required in our diet

• Important components of cell membranes

Sterols

• Lipids with complex structure

• Essential components of cell membranes and many hormones

• Manufactured in our bodies and therefore not an essential component of our diet

Triglycerides

• 95% of the fats that we consume

• Saturated and unsaturated fats

Saturated fat

• Can pack tightly together, so solid at room temperature

• Examples are coconut oil, butter, and lard

Unsaturated fat

• Don’t stack together well, so are liquid at room temperature

• Examples are plant-based oils

• Omega-6 and omega-3 are important, but need to be consumed through food

Hydrogenation

• The addition of hydrogen atoms to unsaturated fatty acids

• Converts liquid fats into a semi-solid or solid form

Acceptable Macronutrient Distribution Range for fats

• 20-35% of total energy intake

• Places greater emphasis on types of fats instead of quantity

Energy of fats

• 9 kcal/gram of energy

• Energy at rest comes from fats

• Good source of long-term energy

• Used for light exercise

Cardiovascular disease

• Dysfunction of the heart or blood vessels

• Most common forms are coronary heart disease or coronary artery disease

Atherosclerosis

Disease in which artery walls build up lipid deposits and scar tissue, impairing blood flow

Protein

• Large, complex molecules found in the cells of all living things

• Critical components of all the tissues of the human body

• Made up of combinations of amino acids

Amino acids

• Nitrogen-containing molecules that combine to form proteins

• 9 essential - must be obtained from food

• 11 nonessential - can be made by our bodies

Incomplete protein

• Does not contain all essential amino acids in sufficient quantities

• Considered a “low-quality” protein

• Beans, grains, seeds, nuts, vegetables

Complete protein

• Contains sufficient amounts of all nine essential amino acids

• Considered a “high-quality” protein

• Animal sources (dairy, eggs, meat, seafood)

Mutual supplementation

Combining two incomplete proteins to make a complete protein

How much protein to eat

• Recommended Dietary Allowance says 0.8 grams per kilogram of body weight per day

• Acceptable Macronutrient Distribution Range says 10-35% of total energy intake