NUR 111 Week 2

CHO

A type of molecule composed of carbon, hydrogen, and oxygen atoms, typically found in carbohydrates and lipids. Primarily used for energy in the brain.

simple carbs

• glucose

• sucrose

complex carbs

• starch

• dietary fiber

glycemic load

measures quantity and quality of the effect CHO on blood glucose and insulin release

glycemic index

food ranking system that rates foods by how high they raise blood sugar

percentage of dietary intake of sugar

less than 10%

sugar alcohols/replacers

occur naturally in fruits and berries (sorbitol, mannitol, xylitol)

alternative/nonnutritive sweetners

produced instead of derived from natural sources (saccharin, aspartame, sucralose, stervia)

fiber benefits

• thicken chyme

• ease work of GI muscles that regular movement

  • provide fecal bulk

chemical composition of proteins

organic compound formed by linking of amino acids

essential amino acids

• cannot be synthesized by the body and must be obtained from the diet

• 9 total

function of protein

support growth and repair of tissues

nitrogen balance

rate of consumption vs excretion

recommendation for protein intake

• men: 56-63g

• women: 46-50g

complete protein

contains all 9 essential amino acids (eggs, human milk)

roles that fat performs in the body

• energy

• slows digestion causing full feeling

  • nutrient source

triglycerides

A type of fat found in the body, composed of three fatty acids and glycerol. It serves as a major energy storage form.

saturated fats

hydrogen is on all binding sites (olive oil, butter fat, vegetable oil, coconut oil, cocoa butter)

unsaturated fats

some binding sites lack hydrogen (olive oil, peanuts, soybean, fish)

trans fats

unsaturated fats that have been hydrogenated to make them more solid. They are often found in processed foods and are associated with increased health risks.

phospholipids

lipid compounds that form parts of cell walls and acts as emulsifiers (soybean, egg yolk)

(chole)sterols

lipid group that is crucial for the body to make vitamin d, bile, sex hormones, and myelin

VLDL

provides liver cells lots of fats and lipid components to transfer newly made triglycerides to the cells

LDL

forms from VLDL because density is reduced as fats and lipids are released on their journey through the body

HDL

forms within cells to remove excess cholesterol from the body and transport it to the liver for disposal of excess

foods that have the highest lipid conent

• american cheese

• cheddar cheese

• ground beef

• bologna

• nuts

• Danish pastry

• butter

• mayonnaise

• cream cheese