Refers to foods that have undergone processes that change or remove various components of the original food.

Monosaccharide

Examples?

A single sugar unit.

Glucose, fructose, galactose

Disaccharide

Examples?

A sugar formed of two simple sugars.

Sucrose, Lactose, Maltose

Polysaccharide

Examples?

Carbohydrates containing many disaccharides.

Olygosaccharides, Glycogen, Starch

Lactose Intolerance:

What is it?

• not enough lactase enzymes to digest the lactose.
• undigested lactose passes into the large intestine
• results in acids and gas
• the main problem is the absence of the enzyme lactase

A Milk Allergy:

What is it?

In whom is it most risk for?

What is said about babies?

• is when milk enters into the bloodstream
• babies, they have a 'leaky' bloodstream
• that is why its important not to introduce real foods to babies until after the age of 6 months.

Indigestible Carbohydrates:

Definition?

What are some of these called?

Which are NOT digested? Why?

• Carbs that are not digested in the small intestine
• soluble and insoluble fibres, some oligosacharides, resistant starch
• Fibres and oligosaccharides are not digested because our bodies cannot break their bonds

Soluble Fibres:

Examples in food?

What is fermentation?

• cellulose, seeds of strawberries, seed skin (legumes)
• the production if gas, short fatty acids 2:0, 3:0, 4:0

Short chain fatty acids:

What are their names?

Which is preferred by the body?

What does 4:0 reduce?

• 2:0 acetic acid
• 3:0 propoinate
• 4:0 bytyrate
• 4:0 is preferred energy source of colon cells
• can reduce liver cholesterol synthesis

Insoluble Fibre:

Why does this happen?

What is the benefit of this type?

• little bit of fermentation that occurs
• keeps bowel movement regular, and increases the fecal matter

Resistance Starch:

Definition?

• starch that escapes digestion in the small intestine of healthy people

What happens when the blood levels drop?

What does the pancreas do?

What is released to help regulate the levels back to normal?

• the pancreas drops the production of insulin and increases that of glucagon
• glycogen makes glucose, then is released into the bloodstream

Mild keytosis:

Definition?

• is the state of running out of carbs

Type 1 Diabetes:

What % does it affect?

What is it?

Who does it affect most often?

Do they need to take insulin?

• occurs in 5% of people
• is an error in the release of functional insulin
• occurs in teens or ealry 20's
• Yes this type requires the use of insulin

Type 2 Diabetes:

What % of people?

What is it?

What causes this?

If anything,what can be done to make cells responsive to glucose?

• affects 95% of people
• error that body cells develop resistance to glucose
• genetically caused, dietary/lifestyle factors can also cause this
• Physical activity makes cells responsive to glucose

Metabolic Syndrome:

What might occur as part of a combination of conditions of this?

What does this include?

• Type two diabetes
• obesity, elevated blood pressure, insulin resistance

Glucose Tolerance:

What is it?

What is a glucose tolerance test?

• a measure of a person's ability to remove excess blood glucose
• when you receive a glucose dirnk and blood samples are taken over a period of time to measure your levels of blood glucose in the sample

Fructose:

What is it?

What does the body do differently with this?

What can too much of this do to you?

• a fruit sugar, less cariogenic than sucrose
• stimulates liver fat synthesis, can increase your VLDL's which put you at risk of CVD, promotes high blood pressure

Satiety:

What is it?

What sources are best detected? Which are not?

What types of foods are less filling?

• tells your body when you are full
• kcals in drinks are not detected the same way by our bodies as those of foods.
• foods that provide simple sugars and CHO

Does insoluble fibre lower blood cholesterol levels?

Soluble fibre binds _____ to prevent their enterhepatic circulation.

Propionate is absorbed from what to eliminate cholesterol synthesis

• NO!
• bile acids
• absorbed from the colon

• 12-15 g per day

How many amino acids are there?

How many are essential? Why?

Every amino acid contains what element? What % is in each amino acid?

• There are 20
• 9 are essential because our bodies cannot produce them, or cannot make enough to supply the body in sufficient amounts
• Nitrogen, about 16% in every amino acid

To calculate a protein intake in grams (g) what do you do?

Animal products:

Good source of what?

Low in what?

High in what?

What can they increase risk of ?

• B vitamine, minerals (zinc, calcium)
• low in fibre
• high in saturated fats and cholesterol
• can increase the risk of heart diseases

Are plant foods a complete source of protein?

What can you do to meet the requirements?

• No they are not
• If you combine sources of food you can meet the requirements

Protein Digestibility Corrected Amino Acid Score:

How do you calculate this?

What is the best score you can get?

How do you calculate the Amino Acid Test score?

What are the limiting Amino Acids?

• amino acid score x protein digestibility
• a score of 1 is the best there is
• test protein # / Amino acid pattern

• Methionine and Cysteine

Grains= low in lysine

Legumes = low in methionine

Amino acids always have what groups?

What tells one amino acid from another?

Where is phenalalanine found?

What is the simplest amino acid?

• a C, H, acid group and amino group
• side chains are how we tell apart different amino acid groups
• is is a component in aspartame
• glycine is the simplest amino acid

What is a:

Primary structure?

Secondary Structure?

Tertiary structure?

• the order of the bonds
• the shape within the protein
• the 3D structure

• is when there is 1 amino acid change, which changes the entire shape of the cell.

1. turn lbs to kg - dividing by 2.2
2. turn kg into g - multiply by 0.8

• eating twice the amount than is required physically

Do we store amino acids in the body?

Where to the amino acids come from ?

the breakdown of amino acids go where?

the synthesis of what can be done here?

• No
• they come from the liver via bloodstream
• go into a 'pool'
• any body protein can be made or the deamination can occur

• the breakdown of amino acids

Protein quality is what:

1.

2.

3.

1. the digestibility
2. the type of amino acid
3. the proportions of the amino acid

What happens when you take supplements of some amino acids but not others?

What can this impair?

• certain amino acids share transport systems
• when you increase the amount of one type you allow the body to intake more of the supplemented amino acids
• this slows down the absorption of the other competing amino acids
• this can impair the absorption of the other amino acids that share the same transport system

Outcomes of too much protein:

1.

2.

3.

4.

5. Cancer?

6. Damage to the kidneys?

1. overweight
2. high in saturated fats
3. increased calcium lost in urine
4. gout
5. NO
6. NO

TEE (total energy expenditure) is what?

Basal Needs:

Definition?

Does body size affect this?

• is the amount of Energy needed to sustain basic life processes; respiration, body temperature regulation.
• Yes, If the person is a very large person you will burn a lot of energy just to keep that body going. People who are younger burn more energy than those who are older.

BMR:

Definition?

Means what?

• Body metabolism rate
• is the measurement of oxygen and carbon dioxide

Ways to measure BMR:

1.Direct calorimetry

2. Indirect calorimetry

• Measures heat produced by the body
• oxygen consumption and release of carbon dioxide

LBM:

Means what?

Definition?

Examples?

Having more LMB does what for a person?

• Lean body mass
• all non-fat components of the body
• organs, muscle, bone

• The more LBM a person has the mroe energy they will burn

EER:

Means what?

Definition?

• Estimateed Energy Requirement
• is the average of kcals of a population

• A third degree burn

BMI:

Means what?

Definition?

How to calculate it?

• Body mass index
• is the categories of weights
• take your weight in kg and divide it by height squared

Limitations of BMI:

• meant for people over 18
• not intended for pregnant or lactating women
• muscular athletes vs normal people

BMI Categories:

1.

2.

3.

4.

1. underweight- under 18.5
2. normal weight- 18.5-24.9
3. overweight- 25-29.9
4. obese - over 30

Thermogenesis:

Definition?

• generation of heat

Yo-yo dieting:

What is it?

Why doesn't it work?

• dieting,and gaining, and dieting again over and over
• in the end the person gains more weight than they had in the first place

What really works to lose weight?

• follow a balanced diet that you enjoy
• follow directive statements in CFG
• adequate amounts of protein
• do regular physical activity to prevent the loss of lean body mass