KIN211 - Exam 2

smallest unit of a carbohydrates

where do most carbohydrates come from

monosaccharide

plants

3 types of monosaccharides:

how do they relate to glucose?

glucose

fructose

galactose

the final destination of fructose and galactose is to be converted to glucose, the preferred food for RBC and the brain

list the three types of disaccharides and their compositions

maltose: 2 glucose

sucrose: 1 glucose, 1 fructose

lactose: 1 glucose, 1 galactose

1 gram of carbs is how many calories?

4 calories

simple carbohydrate vs complex carbohydrate

simple: made of one or two monosaccharides, digest quickly for fast, short-term energy

complex: have 3 or more monosaccharides bonded together, digest more slowly for longer-lasting energy

explain polysaccharides and oligosaccharides and what kind of carbohydrate they are

complex carbohydrates

oligosaccharides: 3-10 monosaccharides bonded

polysaccharides: 10 or more monosaccharides

what is raffinose

non-digestable, made of three monosaccharides

explain starch and glycogen

starch: glucose/carbs storage in plants

glycogen: glucose/carbs storage in humans (liver and muscle)

what is satiety

promotes feeling of fullness, abates hunger

ex: fiber

compare starch vs fiber

both polysaccharides, fiber cannot be digested or used as energy like starch but does feed gut bacteria

difference between soluble and insoluble fibers

soluble: will dissolve in water, delays stomach emptying, slows glucose absorption

insoluble: will not dissolve in water, increases poo bulk and speeds up passage through GI tract

AMDR for carbs

45-60% of calories

AI for fiber is

give sources of fiber

males: 38 g/day

females 25 g/day

All plants, whole wheat, vegetables, apples, citrus fruits, seeds, beans

recommendation for added sugars

no more than 10 g per meal

why can humans not digest fiber but can digest starch, despite both being found in plants

our bodies cannot break apart bonds linking monosaccharides in dietary fiber, but can break apart the bonds in starches

how do starch and fiber affect blood glucose control

starch breaks down glucose and raises BS levels, fiber slows digestion and provides no sugar

what do insulin and glucagon do?

what secretes them?

insulin: hormone secreted from beta-cells in pancreas, decreases blood glucose levels

glucagon: hormone secreted from alpha-cells of pancreas, increases blood glucose levels

secreted by the pancreas

what is a healthy fasting blood glucose level?

what is a hyperglycemic blood glucose level and what does it indicate?

70-99 mg/deciliter

100 mg/deciliter or higher. indicates pre diabetes

what are ketones

molecules made by the body when blood glucose is low and cells metabolize fats for energy

aka ketone bodies

how many calories are gained per 1 gram of fat

9 calories

what is ketoacidosis

condition where ketones accumulate in the blood, results in loss of consciousness/death

can occur in those suffering from type 1 diabetes

explain diabetes and its types

chronic conditions of abnormal glucose, fat, and protein metabolism

type1: autoimmune disease, destroys beta cells of pancreas, no insulin produced

type2: more common, beta cells produce insulin, but hormone’s target cells are resistant

list signs/symptoms of diabetes

excessive thirst, urination, blurry vision, numbness, fatigues easily, lack of healing sores, impotence

how to control diabetes and reduce risk?

type1: insulin is required for life, genetics is a risk

type2: diet, physical activity, weight loss, insulin if needed. caused by lifestyle

what is the glycemic index

What do foods higher on the glycemic index do to blood sugar?

comparison of the glycemic response to standard glucose in how fast they raise BS

they spike it

of the following arrange from high to low on glycemic index:

white bread, whole wheat bread, white rice, baked potato, corn flakes, apple

corn flakes, baked potato, white bread, whole wheat bread, white rice, apple

AMDR for fat

20-35% of total calories/day

AMDR for saturated fats

less than 10% of total daily calories

recommended cholesterol and trans fat intake

both as little as possible

AMDR for alpha-linolenic acid

0.6-1.2% of total calories

AMDR for linoleic acid

5-10% of total calories

what can eating a lot of fiber do for you?

reduce risk of diabetes, obesity, GI disorders, cardiovascular disease

name the classes of lipids

triglycerides: main form of fat in food/body stores

phospholipids: water and fat attracting ends, in cell membranes

sterols: ring-shaped lipids like cholesterol

3 parts of lipid structure

fatty acids are composed of hydrocarbon chains, one end forms carboxylic acid, the other forms a methyl group

6 main properties of lipids

provide/store energy

form cell membranes

make steroid hormones

insulate against cold/physical damage

cell signaling

absorb fat-soluble vitamins

both fats and oils have fatty acids, but at room temp:

fats are solid bc they are saturated fats

oils are liquid bc they are unsaturated fats

compare the classes of lipids

triglycerides: glycerol backbone, 3 fatty acid tails, primary form of lipids in the body

phospholipids: glycerol backbone, 2 fatty acid tails, hydrophilic head, hydrophobic tail, cell membranes

sterols: no fatty acid chain, more chemically complex four fused carbon rings, ex: cholesterol helps with steroid hormones, bile

what are trans fats

unsaturated fatty acids with double bonds on opposite sides, making them more solid at room temp then normal (cis) unsat. fats

banned now

what are linoleic and alpha-linolenic acids defined as and what are other names for each?

essential fatty acids (must be supplied by the diet)

linoleic acid: omega-6

alpha-linolenic acid: omega-3

what are sources of omega-3 and omega-6

omega-3: fatty fish like salmon and tuna, walnuts, soybeans

omega-6: pecans, almonds, avocado

sources of unsaturated, saturated, and trans fats

unsaturated: olive oil, avocados, cashews/almonds/peanuts

saturated: beef, pork, butter, cheese, ice cream, coconut oil

trans fats: fried foods, margarine, some full-fat dairy, (highly processed foods in general)

name sources of cholesterol

cholesterol: egg yolks, liver/meat, poultry, whole-milk dairy

what are plant sterols and give examples

why are they good for you

chemicals found in plants that are structurally similar to cholesterol

grains, fruits, veggies, nuts, seeds/legumes

provide competition for cholesterol absorption, can lower cholesterol levels

what are lipoproteins

made of proteins and lipids to transport cholesterol and triglycerides through bloodstream

explain LDLs and HDLs

Low Density Lipoprotein: carries cholesterol into tissues, elevated levels can cause CVD

High Density Lipoproteins: transports cholesterol away from tissues to liver to be eliminated, low levels can cause CVD

fasting blood LDL and HDL values:

LDL: under <100 mg/dL

HDL: greater than or equal to 40 mg/dL for males, greater than or equal to 50 mg/dL for females

major functions of proteins in the body

build new cells/cell function

used as enzymes for chem. reactions

transporters

component of hardened structures (hair/nails)

build antibodies/hormones

lubricants

blood clotting

AMDR for protein

what is the rec. protein per kg of body mass?

10-35%

0.8 g/kg of body weight

explain the structure of proteins

made of amino acid chains linked by peptide bonds

contain carbon, hydrogen, oxygen, nitrogen

what are polypeptides

proteins comrpised of 50 or more amino acids

name sources of protein

seeds, tree nuts, legumes

some fruits/leaves/roots

meat, fish, eggs, dairy

explain limiting amino acids

an essential amino acid in food found with the lowest concentration, the cause of incomplete proteins

explain complete proteins

food source that contains adequate proportion of each of the nine essential amino acids

most ___ proteins are incomplete, while most ___ proteins are complete

plant

animal

name all nine essential amino acids

histidine

isoleucine

leucine

lysine

methionine

phenylalanine

threonine

tryptophan

valine

PVT TIM HALL

give definitions of nonessential, essential, and conditionally essential amino acids

nonessential: amino acids the body can make

essential: amino acids the body can’t make/can’t make enough to meet needs

conditionally essential: normal nonessential but can become essential under certain conditions

what is BUN and UUN

blood urea nitrogen: measure of [ ] urea in blood, assesses kidney function

urine urea nitrogen: measure of [ ] of urea in urine

what are common causes of BUN and UUN

BUN: heart failure, high protein intake, GI bleeds, kidney disease/failure

UUN: kidney disease/blockage, blockage of urinary tract

what is nitrogen balance? how is nitrogen lost day to day

balancing nitrogen intake with nitrogen losses

urine, nail/hair growth, skin shedding

explain positive and negative nitrogen balance

positive: when the body retains more N than it loses, like during pregnancy/puberty, recovering from illness, weight training

negative: body loses more N than it intakes, like during illness, severe injury, or starvation

the liver coverts extra glucose into ___

fat

what are glycogenolysis and glyconeogenesis?