NTDT exam 2

principal function of carbohydrates in the body.

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* Source of energy for all cells of the body
* Provide 4 calories per gram
* Recommended to consume 45-65 of total calories from carbs
* Indispensable of source of energy for the brain

Mono

made up of one sugar unit

Disaccharides

made up of two sugar units

which units make up disaccharides?

Maltose, Sucrose, Lactose

abundant in grains, legumes, and starchy vegetables and are long chains of glucose

Starch

a diverse group of polysaccharides within the cell wall. They might be straight chains of glucose, or they may be branched chains composed of a variety of sugars. abundant in legumes, nuts, whole grains, vegetables, and some berries

fiber

the storage form of glucose in animals and found primarily in skeletal muscle and the liver. It is most highly branched of all polysaccharides

Glycogen

AMDR for carbohydrates.

45-65%

health benefits associated with intake of different types of carbohydrates, including indigestible carbohydrates and simple sugars

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* Reduce obesity risk
* Enhance blood glucose control
* Reduce cholesterol absorption

 risks associated with intake of different types of carbohydrates, including indigestible carbohydrates and simple sugars.

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* Increased risk of weight gain and obesity due to extra energy intake
* Increased risk of cardiovascular disease
* Development of dental caries

Insulin

removes glucose from the blood for use cells-anabolic

**Glucagon**

signals liver cells to release glucose into the blood 

**type 1 diabetes cause**

autoimmune attack on the pancreas

type 2 diabetes cause

insulin resistance

type 1 diabetes treatment

insulin, diet, exercise

type 2 diabetes treatment

diet, exercise, oral medications to lower blood glucose insulin (in advanced cases)

**Primary lactose intolerance**

Insufficiency of lactase production

Secondary lactose intolerance

* Conditions of the small intestine such as crohn's disease and diarrhea damage the lactase producing cell
* Causes temporary symptoms

**Saturated fats**

no double bonds

sold at room temp

Unsaturated fats

at least one double bond

what unsaturated fats are liquid at room temp

Monounsaturated and polyunsaturated

how is a trans fat made

a Trans arrangement is made when both hydrogens atoms are attached on the opposite sides of the double bond

 properties of phospholipids

* Water-soluble phospholipid head


* Fatty-acid “tails”

Partial hydrogenation

results in a trans fat

**Full hydrogenation**

results in saturated fat, not trans

which foods contain cholesterol?

animal foods

AMDR for fat

20-35%

If a person consumes 1800 kcal per day, how many kcal should be coming from fat?

To get 20%: 1800 kcal \* .2 = 360 kcal

To get 35%: 1800 kcal \* .35 = 630 kcal

what is the role of lipoproteins in lipid transport

Lipids are transported in blood as lipoproteins 

which lipoprotein is associated with improved cardiovascular health.

HDL

why are excessive intake of certain types of fat not ideal

Saturated and trans fats, increased risk of CVD and increase cholesterol deposits

the role of bile acids in lipid digestion

Solutions: emulsification, bile acids

Fat globule —-> smaller fat droplets

11 nonessential (dispensable) amino acids

Body synthesizes them

Do not need to be obtained from the diet

9 essential (indispensable) amino acids

Must be obtained from food

Cannot be synthesized in the body

Complementary proteins

two or more incomplete protein sources that, when eaten in combination (at the same meal or during the same day), compensate for each other's lack of amino acids. 

Primary structure

Sequential order of amino acids

Determines the protein's shape 

side chain

In protein digestion, know what happens to protein in the stomach

Hydrochloric acid denatures protein 

Positive nitrogen balance

periods of rapid growth

Negative nitrogen balance

sick or elderly 

 the main function of protein.

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* Produce vital body structures
* Fluid balance
* Acid/base (pH) balance
* Act as hormones, enzymes, neurotransmitters, transport nutrients
* Immune function
* Provide glucose (gluconeogenesis), energy

Gluconeogenesis

creation of glucose

what is the movement of carbons.

Carbons are coming from amino acids 

Vegetarians

consume no meat, poultry, fish, shellfish, animal broths, gelatin, or lard

Vegan

none

Lacto-vegetarian

dairy products

Lacto-ovo-vegetarian 

eggs and dairy products

**Lacking nutrients in a completely vegan diet**

* Riboflavin


* Vitamin D
* Vitamin B-12
* Calcium
* Iron
* Zinc

 which nutrients may be provided in excess in a diet that is high in animal proteins.

Higher consumption of saturated fat and cholesterol 

 which product of alcohol metabolism produces symptoms of intoxication.

Aceltadehyde 

consequences of binge drinking

* Academic problems


* Auto accidents
* Sexual abse
* And more

**Alcoholism and related diseases**

* Cirrhosis 


* Jaundice
* Hepatitis 
* Fatty liver

what is the overall purpose of metabolism is.

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* Release energy from carb, fat, protein, and alcohol 
* ATP

**Anabolic** pathways

use small compounds to build larger ones

Requires energy

 **Catabolic** pathways

break down compound

Results in release of energy ATP

which vitamins are important coenzymes in oxidation-reduction reactions.

Niacin (NAD) 

Riboflavin (FAD or FADH2)

where does glycolysis take place in the cell

Glycolysis occurs in cytosol

where does TCA cycle take place in the cell

TCA: mitochondria glycolysis: starts with 1 glucose ends with 2 pyruvate

where does ETC take place in the cell

Starts with reduced compounds coming from metabolic pathways. Ends with water and ATP

the starting and end products of glycolysis and the electron transport chain.

**Ketosis**

**Beta-oxidation**

Glycolysis

Gluconeogenesis

**Electron transport chain**

**Ketosis**

formation and buildup of excess ketones

Beta-oxidation

process of metabolizing long chain fatty acids, 2 carbons at a time, resulting in acetyl Co-a

glycolysis

initial stage of metabolism, breakdown of glucose to pyruvate

Gluconeogenesis

 process of producing glucose from amino acids

**Electron transport chain**

reduced compounds and hydrogen from metabolism used to make atp

which factors increase an individual’s BMR.

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* Greater muscle mass
* Larger body surface
* Male gender
* Body temperature
* Higher than normal secretions of thyroid hormones
* Nervous system activity
* Growth stages
* Caffeine and tobacco use
* Recent exercise

which factors decrease an individual’s BMR.

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Lower than normal secretions of thyroid hormones \n Restricted calorie intake \n Less body surface area and muscle mass \n Aging after age 30 years

the different components of energy expenditure

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* Basal metabolism
* Physical activity
* Digestion, absorption, and processing of ingested nutrients 
* Thermogensis

which component of energy expenditure makes up the greatest portion.

Basal metabolism

Hunger

physiological drive to find and eat food

Appetite

psychological drive to eat

Satiety

We are satisfied and no longer have the drive to eat

Hypothalamus is the site for regulation

What is satiety elicited by:

* Sensory aspects of food
* Knowledge that food has been eaten
* Chewing
* Expansion of stomach and intestines
* Low-energy dense foods promote satiety
* Effects of digestion, absorption and metabolism

Ghrelin

 increases hunger (ghrelin grumbles)

Leptin

suppresses hunger 

Positive energy balance

energy intake exceeds energy expenditure and results in weight gain