EXAM 2 Review
Remember to bring a Full-Red scantron and a calculator
Carbohydrates and Diabetes—Chapters 4 and 5
Please review:
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The 3 major monosaccharides and which ones combine to form the 3 major disaccharides
(Formed by covalent bonds)
o Glucose: Blood Sugar, source of sugar for the cell
o Fructose: Fruit Sugar
o Galactose
 Glucose & Glucose = Maltose
 Glucose & Fructose = Sucrose
 Glucose & Galactose = Lactose
What is glycogen and when it is used
o It is a complex carbohydrate or polysaccharide. It is the Short-Term storage of glucose in
the body
The major functions of carbohydrates, and what those functions mean
o Supplies Energy
o Protein Sparing: spares the proteins from having to be used for energy, in order for
them to carry out their intended jobs.
o Prevents Kitosis: the inefficient breakdown of fat
What are the major organs involved in carbohydrate metabolism (e.g. Role of liver and
pancreas in glucose metabolism, etc.)
o Enzymes digest them to monosaccharides.
o The liver converts fructose and galactose to glucose
o The pancreas secretes insulin when it detects a rise in blood glucose
o The pancreas secretes glucagon in response to low blood sugar
 Stimulates the liver to release glucose into the blood
RDA for carbohydrates
o 130 g/day and 45%-65% of you total calories
Be familiar with carbohydrates’ role as sweeteners
o This is all we need to know
Be familiar with the following terms and what they mean/function:
o Gluconeogenesis:
o hyperglycemia (high-blood Sugar) : Blood glucose above 125mg/ dL
o hypoglycemia (low-blood sugar) : Below 40 – 50 mg/dL
o , glucagon, insulin, glycogen
General roles of insulin and glucagon
o Insulin stimulates liver (to make glycogen), adipose tissue, and muscle to use the
glucose in the blood stream.
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Glucagon: Signals to the liver to increase glucose production
Know NORMAL blood glucose range
o ____ --- 99 Mg/dL
General recommendations for dietary fiber intake
o 25-38g
Difference between insoluble and soluble fiber; functional roles of dietary fiber
o Soluble (e.g. fruits, oats, beans, thickeners, barley)
 Gives a feeling of being full and decrease cholesterol
o Insoluble (e.g. wheat products, bran, vegetables, and rice)
 Increase fecal bulk & decrease intestinal transit time (reduces constipation)
o Dietary Fiber:
General symptoms of, and treatments for diabetes
o Type 1: Pancreas cannot produce insulin, therefore adipose and muscle cannot use
glucose.
 Treatment: insulin injections
o Type 2: Obesity, Physical inactivity, genetics, and lifestyle
 Fasting blood glucose >125 and OGTT >200
o Gestational Diabetes
o Leading cause of death for people with diabetes
Review which food groups contain carbohydrates (from discussion group)
o Grains, Fruits, Dairy (milk and yogurt), Starchy vegetables, and sweets
o Practice with Review QUESTIONS at end of diabetes discussion presentation
o MOST MISSED QUESTION ON THE EXAM
Lipids and Heart Disease—Chapters 6 and 7
Please review:
 Recommended range of intake from fats in diet
o 20% to 35%
 Triglycerides vs. Phospholipids vs. Sterols/Cholesterol (used to make sex hormones)
o General functions/roles of each (she stressed to know cholesterol)
o Triglycerides: The most abundant lipid in our diet and the storage form of fat in our
bodies
o Sterols: cholesterol is the primary dietary sterol (cholesterol form important
hormones) cholestrerol is made in the liver (only found in animal products)
o Phospholipids: the primary lipid in cell membranes
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 Major functions of fats and what those functions mean
 Major differences between saturated and unsaturated fats
 Which fats are considered essential fatty acids; and their general functions
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Omega 3 (fish nuts seeds etc) Decreased blood clotting, reduced heart attack,
decrease inflammation
o Omega 6 (vegetable oil)
Common examples of foods high in saturated and unsaturated fats
Review terms:
o Hydrogenation : adding hydrogen to an unsaturated fat
o emulsifier
o Rancidity: when a fat goes bad
o Chylomicron: transport dietary fats
o bile acids
HDL vs. LDL: differences and functions of each (e.g. why is LDL “bad”?)
o Low-density lipoproteins: Cause clotting
General causes/predictors of heart disease
o Poor diets, Physical inactivity, smoking, excessive alcohol consumption, obesity
Know desirable BLOOD cholesterol levels and blood pressure values
o Over 200ml is a red flag
o HDL above 40 is good
o LDL below 100 is good
Protein and Plant-Based Diets—Chapters 8 and 9
Please review:
 Be familiar with amino acids/non-essential amino acids (do not need to memorize names)
o Amino acids are the building blocks for proteins (link together by peptide bonds to form
proteins)
o 9 essential amino acids
o 11 non essential amino acids
 General functions of proteins and what those functions mean
 Complementary proteins vs. Limiting proteins
o Limiting proteins: limiting amino acids
 Positive vs. negative protein balance
o Examples of each
 RDA for protein and how to calculate (including pounds to kg conversion)
o 0.8 g/kg of body weight
o 10%-35%
o 154lb adult how much protein?
 154lbs / 2.2 lb/kg = 70 kg
 70 kg x 0.8 g/kg
 56g of protein
 General recommendations for Vegetarian diet
o Nutrients commonly deficient
 Animal protein “quality” vs. plant proteins
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Know following terms:
o Denature, enzymes, antibodies
Kwashiokor vs. Marasmus
o Kwashiokor is strickly protein malnutrition
o Marasmus is caloric malnutrition and prot\ein