Term
|
Definition
Basic Fuel Source
-broken down quickly
-preferred source
Energy Production System
-Change the basic fuel
-Carry it to where it's needed
-Burn this fuel
Dietary Importance
-most available macronutrient, less expensive, long storage time |
|
|
Term
|
Definition
-Monosaccharides
-Disaccharides
-Polysaccharides |
|
|
Term
|
Definition
Glucose: all sugars are converted to glucose before they can be used; aka Dextrose; "moderately sweet"
Fructose: fruits and honey, as they ripen they get more sweet; most sweet tasting
Galactose: milk sugar, somewhat sweet |
|
|
Term
|
Definition
two sugar units
Sucrose= Glucose + Fructose (common table sugar)
Lactose= Glucose + Galactose (only sugar not found in plants)
Maltose= Glucose + Glucose (during starch digestion) |
|
|
Term
|
Definition
*Complex Carbohydrates
-Starch
-Glycogen
-Dietary Fiber |
|
|
Term
|
Definition
-break down slowly
-last longer
-45-65% of kcal in diet should be from starch
-digestion occurs in small intestine |
|
|
Term
|
Definition
| -storage form of glucose, constant recycling |
|
|
Term
|
Definition
no real nutrient value b/c we lack the enzyme necessary to digest, but that's why it's important
-Cellulose: stimulates peristalsis by providing bulk
-Lignin
-Noncellulose Polysaccharides: absorb water, slow stomach emptying, binding bile acids, promote normal muscle movement |
|
|
Term
|
Definition
Nutritive: Sorbitol
Nonnutritive: aspartame, etc |
|
|
Term
|
Definition
-Basic Fuel Supply: Glucose
-Storage: Glycogen |
|
|
Term
| Special Tissue Functions of CHO |
|
Definition
-Liver: Glycogen Storage
-Protein & Fat: allows protein to be used for tissue building, not energy
-Heart: low glycogen stores damage heart muscles
-CNS: has no glucose storage, relies heavily on having a supply |
|
|
Term
|
Definition
|
|
Term
|
Definition
Mouth
-Mech: mastication
-Chem: Salivary Amylase (ptaylin)
Stomach
-Mech: peristalsis
-Chem: chyme
Small Intestine
-Pancreatic & Intestinal Secretions |
|
|
Term
|
Definition
-"lipids"
-made of carbon, hydrogen, and oxygen |
|
|
Term
|
Definition
| 3 fatty acids attached to a glycerol base |
|
|
Term
|
Definition
| building blocks of fatty acids |
|
|
Term
|
Definition
-contains all of the material it is capable of holding
-mostly meat, dairy, and eggs |
|
|
Term
|
Definition
-less heavy and less dense
-one unfilled spot, called monounsaturated fat
-2+ unfilled spots, polyunsaturated fat
-fats from plant and fish sources usually unsaturated, except tropical oils |
|
|
Term
|
Definition
A nutrient is essential if either of the following is true:
1) its absence will create a specific deficiency disease
2) the body cannot manufacture it in sufficient amounts and must obtain it from the diet |
|
|
Term
| The only two essential fatty acids are: |
|
Definition
-linoleic (omega 6)
-alphalinolenic (omega 3) |
|
|
Term
|
Definition
|
|
Term
|
Definition
-major vehicle for lipid transport
-combinations of triglycerides
-wraps small particles of fat in a covering of protein (which is hydrophillic) |
|
|
Term
| LDL (Low density lipoproteins) fxn: |
|
Definition
| Carry fat and cholesterol to cells |
|
|
Term
| HDL (High Density Lipoproteins) |
|
Definition
| carry free cholesterol from body tissues to the liver for breakdown and excretion |
|
|
Term
|
Definition
-triglyceride derivitives
-3rd fatty acid replaced with a phosphate group
-molecule is partially hydrophobic, and partially hydrophillic (called amphophilic) |
|
|
Term
|
Definition
Cholesterol: vital to membranes
food sources: egg yolks and organ meats
-human body can synthesize, so no DRI has been set |
|
|
Term
|
Definition
Energy- fuel factor of 9
Essential Nutrients- carry fat soluble vitamins
Flavor and Satisfaction- fuller texture, slower emptying time |
|
|
Term
|
Definition
| Olestra- an indigestible form of sucrose |
|
|
Term
|
Definition
Adipose Tissue
-Protects vital organs
-Regulates Body Temperature
-protects nerve fibers
Cell Structure
-semipermeable lipid bilayer |
|
|
Term
|
Definition
Animal Fats
-Saturated from animal sources + tropical oils
-Plant fats typically unsaturated vegetable oils |
|
|
Term
| Digestion of Fats in the mouth |
|
Definition
Mech: mastication
Chem: lingual lipase |
|
|
Term
| Digestion of fats in the stomach |
|
Definition
Mech: peristalsis
Chem: Gastric Lipase hydrolyzes butter fat |
|
|
Term
| Digestion of Fats in the Small Intestine |
|
Definition
Mech: bile enters from gallbladder to emulsify fats and reduce surface tension
Chem: pancreatic lipase breaks fats into fatty acids, monoglycerides, and glycerol
**preparatory agent** |
|
|
Term
| Digestion of Fat in Large Intestine |
|
Definition
| -Some fats are partially digested, rest pass through unchanged |
|
|
Term
| Recommendations for Dietary Fat |
|
Definition
| -total kcal from fat should not exceed 20-35% of all kcal |
|
|
