HOW MANY CALORIES PER GRAM ARE IN ONE CARBOHYDRATE?

4

WHAT ARE THE TWO MAIN TYPES OF CARBOHYDRATES?

SIMPLE AND COMPLEX

WHAT ARE THE TWO TYPES OF SIMPLE SUGARS?

MONOSACCHARIDES

AND

DISACCHARIDES

WHAT ARE THE 3 MOST COMMON MONOSACCHARIDES?

GLUCOSE

FRUCTOSE

AND

GALACTOSE

WHAT ARE THE 3 MOST

COMMON DISACCHARIDES?

SUCROSE

LACTOSE

AND

MALTOSE

WHAT IS ANOTHER NAME FOR GLUCOSE

AND WHAT DOES IT DO?

GLUCOSE= DEXTROSE

IT PROVIDES ENERGY TO BODY CELLS

WHERE IS FRUCTOSE NATURALLY FOUND? AND WHAT IS IT THE PRIMARY SOURCE OF?

FRUCTOSE IS NATURALLY FOUND IN FRUITS AND VEGETABLES AND 

IT IS THE PRIMARY SOURCE FOR SWEET TASTING FOODS (HIGH FRUCTOSE CORN SYRUP)

WHERE IS GALACTOSE FOUND?

GALACTOSE IS THE PRIMARY SUGAR IN MILK

AND DAIRY PRODUCTS

WHAT IS A DISACCHARIDE?

TWO MONOSACCHARIDES LINKED TOGETHER

WHAT TWO MONOSACCHARIDES MAKE UP SUCROSE?

GLUCOSE AND FRUCTOSE

WHAT IS LISTED AS A "SUGAR" ON FOOD LABELS?

SUCROSE

WHAT TWO MONOSACCHARIDES MAKE UP LACTOSE?

GLUCOSE AND GALACTOSE

WHAT TWO MONOSACCHARIDES MAKE

UP MALTOSE?

TWO GLUCOSE SACCHARIDES

HUMAN ENZYMES IN THE MOUTH AND INTESTINE BREAK DOWN WHAT DISACCHARIDE?

MALTOSE

WHAT IS A COMPLEX CARBOHYDRATE?

CHAINS OF TWO OR MORE SUGAR MOLECULES

WHAT COMPLEX CARB FORMS A SHORT CHAIN OF SUGAR MOLECULES?

OLIGOSACCHARIDE

WHAT COMPLEX CARB FORMS A LONG CHAIN OF SUGAR MOLECULES?

POLYSACCHARIDE

WHAT IS STARCH?

STARCH IS HOW PLANTS STORE ENERGY

AND ITS FOUND IN GRAINS, LEGUMES, AND TUBERS

ALSO USED IN THE GROWTH AND REPRODUCTION OF PLANTS

WHAT ARE TWO LONG CHAINS OF GLUCOSE UNITS?

AMYLOSE (STRAIGHT CHAIN)

AND

AMYLOPECTIN (BRANCHED CHAIN)

WHAT IS RESISTANT STARCH?

STARCH THAT IS NOT DIGESTED

WHERE IS GLYCOGEN STORED?

MOSTLY STORED IN THE LIVER AND

SKELETAL MUSCLES

WHAT IS GLYCOGEN AND WHAT DOES IT DO?

GLYCOGEN IS HOW THE BODY STORES CARBS

-IT PROVIDES GLUCOSE WHEN THE BLOOD GLUCOSE LEVELS GET LOW

- IT IS UNLOCKED ONLY WHEN THE BODY NEEDS IT

HOW MANY GRAMS OF CARBS CAN YOUR BODY STORE AT A TIME?

IT CAN STORE A MAX OF 300g  

OF CARBS AT A TIME

WHAT IS FIBER?

INDIGESTIBLE CHAINS OF MONOSACCHARIDES

WHERE IS DIETARY FIBER FOUND?

FRUITS, VEGETABLES, LEGUMES, AND

WHOLE GRAINS

WHAT IS THE DIFFERENCE BETWEEN SOLUBLE AND INSOLUBLE FIBER?

SOLUBLE= DISSOLVES IN WATER

INSOLUBLE= DOES NOT DISSOLVE IN WATER

WHAT ARE THE MOST COMMON TYPES OF OLIGOSACCHARIDES?

RAFFINOSE AND STACHYOSE

WHAT DOES CELLULOSE DO?

GIVES PLANTS A STRONG, RIGID CELL WALL

WHAT DOES PECTIN DO?

GIVES FRUIT BODY AND SHAPE

WHAT ARE GUMS AND CILAGES AND WHAT DO THEY DO?

THEY ARE GEL FORMING FIBERS THAT HOLD PLANT CELLS TOGETHER

THEY THICKEN, STABILIZE AND ADD TEXTURE TO FOOD

WHAT ARE LIGNINS?

NONDIGESTIBLE SUBSTANCES IN VEGETABLES AND FRUIT (SUCH AS STEMS)

WHAT DO BETA GLUCANS DO?

HELP DECREASE BLOOD CHOLESTEROL LEVELS 

WHAT ARE CHITIN AND CHITOSAN?

MARKED AS WEIGHT LOSS SUPPLEMENTS

(ALTHOUGH RESEARCH DOESNT PROVE IT)

WHAT IS CARBOHYDRATE DIGESTION?

BREAKING DOWN OF CARBS INTO SIMPLE

SUGARS BY ENZYMES

WHAT ENZYME IS USED IN THE MOUTH TO BREAK DOWN CARBS?

AMYLASE

WHAT ENZYME IS USED TO BREAK DOWN CARBS IN THE SMALL INTESTINE?

PANCREATIC AMYLASE

DOES CARB DIGESTION TAKE PLACE IN THE STOMACH?

NO

WHAT IS MALTASE, SUCRASE, AND LACTASE?

THEY ARE DIGESTIVE ENZYMES

WHERE DOES ABSORPTION TAKE PLACE?

SMALL INTESTINE

WHAT ARE THE END PRODUCTS OF CARBOHYDRATE DIGESTION?

GLUCOSE

GALACTOSE

AND 

FRUCTOSE

AFTER GALACTOSE AND FRUCTOSE TRAVEL THROUGH THE PORTAL VEIN, WHAT do they become?

GLUCOSE

WHAT IS OUR PRIMARY FUEL?

GLUCOSE

GLUCOSE IS STORED AS WHAT? AND HOW MUCH OF IT IS STORED IN THE LIVER AND MUSCLE?

IT IS STORED AS GLYCOGEN

1/3 IS STORED IN THE LIVER

2/3 IS STORED IN THE MUSCLE

WHAT DOES THE GLYCOGEN IN THE LIVER DO?

MAINTAINS NORMAL BLOOD GLUCOSE LEVELS

WHAT DOES GLYCOGEN STORED IN THE MUSCLE DO?

FUELS MUSCLE ACTIVITY

WHEN DOES THE BODY USE PROTEIN FAT FOR ENERGY AS OPPOSED TO CARBS?

WHEN ADEQUATE CARBS ARE NOT AVAILABLE

WHAT IS KETOSIS?

WHEN CELLS PRODUCE KETONE BODIES FASTER THAN THE BODY CAN USE THEM, THESE COMPOUNDS BUILD UP IN THE BLOOD.

WHAT ARE KETONE BODIES?

MOLECULES FORMED FROM FAT WHEN CELLS DO NO HAVE ENOUGH AVAILABLE CARBOHYDRATE TO BREAK DOWN FAT COMPLETELY.

WHAT CAUSES KETOSIS?

THIS IS CAUSED BY A VERY LOW CARBOHYDRATE DIET, STARVATION, UNCONTROLLED DIABETES MELLITUS, AND CHRONIC ALCOHOLISM.

WHAT TWO HORMONES REGULATE BLOOD GLUCOSE?

INSULIN

AND 

GLUCAGON

WHAT ORGAN PRODUCES INSULIN AND GLUCAGON?

THE PANCREAS

HYPERGLYCEMIA HAS WHAT INCREASED RISKS?

HIGH BLOOD PRESSURE

HEART DISEASE

AND

KIDNEY DISEASE

WHAT IS TYPE 1 DIABETES?

LACK OF INSULIN PRODUCTION

WHAT IS TYPE 2 DIABETES?

CELLS ARE RESISTANT TO INSULIN

WHAT IS A RISK FACTOR FOR TYPE 1 DIABETES?

FIRST DEGREE RELATIVE (PARENT, SIBLING) THAT HAS TYPE 1

WHAT ARE SOME RISK FACTORS FOR

TYPE 2 DIABETES?

OLDER THAN 45 YRS OLD

OVERWEIGHT

SEDENTARY LIFESTYLE

HISTORY OF GESTATIONAL DIABETES

HYPERTENSION

WHATS THE DIFFERENCE FROM REACTIVE HYPOGLYCEMIA AND FASTING HYPOGLYCEMIA?

REACTIVE- TOO MUCH INSULIN PRODUCTION AFTER EATING HIGH CARBS, BRINGS BLOOD SUGAR DOWN FAST

FASTING- BODY IS PRODUCING INSULIN EVEN IF YOU HAVE NOT EATEN

WHAT IS THE RDA RECOMMENDATION FOR CARB INTAKE?

130 GRAMS PER DAY

WHAT IS THE AMDR RECOMMENDATION FOR CARB INTAKE?

45-65% OF CALORIES

HOW MUCH FIBER SHOULD YOU GET PER DAY?

25-35 GRAMS

WHAT DOES FIBER DO?

- POSSIBLE ROLE IN WEIGHT CONTROL

- BETTER CONTROL OF BLOOD GLUCOSE

- REDUCES RISK OF HEART DISEASE

- HEALTHIER GASTROINTESTINAL FUNCIONING

WHAT DO LIPIDS DO?

THEY ARE ESSENTIAL NUTRIENTS

THEY PROVIDE ENERGY, TRANSPORT FAT SOLUBLE NUTRIENTS, AND CONTRIBUTE TO FLAVOR AND TEXTURE OF FOODS

WHAT ARE LIPIDS?

TRIGLYCERIDES

PHOSPHOLIPIDS

STEROLS

WHAT ARE TRIGLYCERIDES?

FATS AND OILS IN FOODS, STORED IN ADIPOSE TISSUE

WHAT ARE PHOSPHOLIPIDS?

BODY MAKES THEM

THEY ARE SOLUBLE IN FAT AND WATER

WHAT ARE STEROLS?

CHOLESTEROL

WITH FATTY ACID CHAINS, WHATS THE DIFFERENCE BETWEEN SHORT, MEDIUM AND LONG?

SHORT= <6 CARBONS (HAVE LOWER MELTING POINTS)

MEDIUM= 6-10 CARBONS

LONG= 12+ CARBONS

WHAT IS A SATURATED FATTY ACID?

ALL SINGLE BONDS

MORE FIRM AT ROOM TEMPERATURE

WHAT IS A MONOUNSATURATED FATTY ACID?

IT HAS ONE CARBON-CARBON DOUBLE BOND

WHAT IS POLYUNSATURATED FATTY ACID?

MORE THAN ONE CARBON-CARBON DOUBLE BOND

WHAT IS THE DIFFERENCE BETWEEN CIS AND TRANS FATTY ACIDS?

CIS= BENT

TRANS= STRAIGHT

WHAT IS THE DIFFERENCE BETWEEN ESSENTIAL AND NONESSENTIAL FATTY ACIDS?

ESSENTIAL- CANNOT BE MADE IN THE BODY, MUST COME FROM FOOD.

NONESSENTIAL- CAN BE MADE IN THE BODY, NOT ESSENTIAL TO HAVE IN YOUR DIET.

WHAT IS THE STRUCTURE AND FUNCTION OF TRIGLYCERIDES?

STRUCTURE= GLYCEROL + 3 FATTY ACIDS

FUNCTION= ENERGY SOURCE, ENERGY RESERVE, INSULATION AND PROTECTION, CARRIER OF FAT SOLUBLE VITAMINS.

WHAT ARE THE FUNCTIONS OF PHOSPHOLIPIDS?

KEEPS FAT SUSPENDED IN WATER

COMPONENT OF CELL MEMBRANES

LIPID TRANSPORT

EMULSIFIERS

WHERE IS SYNTHESIS OF CHOLESTEROL?

MADE IN THE LIVER

WHERE ARE STEROLS IN FOOD FOUND (CHOLESTEROL)

FOUND ONLY IN ANIMAL FOODS

WHAT ENZYME IS USED IN THE MOUTH FOR LIPID DIGESTION?

LINGUAL LIPASE

WHAT ENZYME IS USED IN THE STOMACH FOR LIPID DIGESTION?

GASTRIC LIPASE

WHAT ENZYME IS USED IN THE SMALL INTESTINE FOR LIPID DIGESTION?

PANCREATIC LIPASE

WHAT MAKES UP A CHYLOMICRON?

CENTRAL CORE OF TRIGLYCERIDES AND CHOLESTEROL SURROUNDED BY PHOSPHOLIPIDS AND PROTEINS. 

WHAT DOES (LDL) LOW DENSITY LIPOPROTEINS DO?

DELIVER CHOLESTEROL TO CELLS

WHAT DOES (HDL) HIGH DENSITY CHOLESTEROL DO?

PICKS UP CHOLESTEROL FOR REMOVAL AND RECYCLING

WHAT IS THE RECOMMENDED TOTAL FAT INTAKE?

20-35% OF CALORIES

WHAT IS OLESTRA?

A FAT BASED, FAT REPLACER

WHAT ARE THE FAT SOLUBLE VITAMINS?

A,D,E,K

WHAT ARE THE MAJOR RISK FACTORS FOR HEART DISEASE?

HIGH BLOOD PRESSURE

SMOKING

HIGH BLOOD CHOLESTEROL

WHAT IS ATHEROSCLEROSIS?

SLOW HARDENING AND NARROWING OF ARTERIES

WHAT ARE THE AHA DIET AND LIFESTYLE RECOMMENDATIONS?

1. CONSUME AND OVERALL HEALTHY DIET

2. AIM FOR HEALTHY BODY WEIGHT

3. AIM FOR DESIRABLE LIPID PROFILE

4. AIM FOR NORMAL BLOOD PRESSURE

5. AIM FOR NORMAL BLOOD GLUCOSE LEVELS

6. AVOID USE AND EXPOSURE TO TOBACCO

7. BE PHYSICALLY ACTIVE

WHAT ARE SOME HEALTHY TIPS WHEN EATING OUT?

1. CHOOSE LOW FAT LOW CHOLESTEROL MENUS

2. ASK FOR FOODS FOLLOWING YOUR EATING PATTERN

3. SELECT POULTRY OR MEAT THAT IS GRILLED, BAKED, BROILED, POACHED, STEAMED

4. CHOOSE LEAN DELI MEATS

5. ORDER LOW FAT DESERT

6. CONTROL SERVING SIZE

WHAT ARE ATLEAST THREE SYMPTOMS OF METABOLIC SYNDROME?

-EXCESS ABDOMINAL FAT

- HIGH BLOOD GLUCOSE

- LOW HDL CHOLESTEROL

-HIGH BLOOD PRESSURE

WHAT ARE THE 3 STAGES OF CANCER DEVELOPMENT?

1. INITIATION

2. PROMOTION

3. PROGRESSION

WHY IS PROTEIN IMPORTANT?

MAKES ENERGY

OR IS STORED AS FAT

AMINO ACIDS ARE _____?

THE BUILDING BLOCKS OF PROTEINS

WHAT ARE THE THREE TYPES OF AMINO ACIDS?

INDISPENSABLE (MUST COME FROM DIET)

DISPENSABLE (CAN BE MADE IN THE BODY)

CONDITIONALLY INDISPENSABLE ( AT ONE TIME WERE DISPENSABLE)

WHAT IS DENATURATION?

THE PROTEIN STRUCTURE LOSES SHAPE

( BY HEAT, OXIDATION, ETC)

WHAT IS THE RECOMMENDED ADULT RDA FOR PROTEIN?

0.8 GRAMS PER KILO OF BW

WHAT ARE THE TWO TYPES OF VEGETARIAN DIETS?

LACTO-OVO= INCLUDES MILK AND EGGS

VEGAN= PLANT FOODS ONLY

WHAT IS KWASHIORKOR AND MARASMUS?

KWASHIORKOR- TOO LITTLE PROTEIN

CAUSES EDEMA AND OTHER SIGNS

BETWEEN 18-24 MONTHS

ASSOCIATED WITH EXTREME POVERTY

MARASMUS- CHRONIC PROTEIN ENERGY MALNUTRITION BETWEEN 6-18 MONTHS