1. Define simple and complex carbohydrates. List examples of foods that contain each type.
Simple carbohydrates are single sugar molecules. Milk would be an example of this type of sugar
In simple carbohydrates you have monosaccharides single sugar molecule and disaccharides
which is two monosaccharides linked together. Table sugar is the most common disaccharide
Complex carbohydrate are many monosaccharides linked together in a chain. In this group you
have oligosaccharides which is the short chain of 10 or less and polysaccharide which is more
than 10 with glycogen and considered the long chain. This are found in wheat bread and
potatoes.
2. Explain where and in what forms carbohydrates are stored in the body.
The book mainly talks about glucose being stored in the body in the liver, muscle, and adipose
tissue as fat
3. List the components (the simple sugars) that compose the 3 disaccharides.
Glucose
Fructose
Galactose
4. Describe how dietary fiber is categorized. List examples of foods containing each type.
Soluble – dissolves in water - banana
Insoluble – does not dissolve in water – wheat bran
5. Define hydrolysis and condensation reactions. Give examples of each.
Hydrolysis – chemical reaction the breaks down sugar. Water is added to the equation.
Condensation – chemical reaction the links sugar molecules together. Water is taken out to
condense it to a solid.
6. Explain blood glucose regulation.
When food is consumed then the pancreas will release insulin to promote glucose to be pushed
into cells for ATP synthesis or glucagon will be released by the pancreas if there is a drop in
blood sugar due to fasting.
7. *** Compare and contrast Type 1 and Type 2 Diabetes.
Type 1 diabetes is when the body does no produce its own insulin and is developed in young
children from a gene mutation. Managed with medication.
Type 2 diabetes is when insulin is produced but either not enough or does not work properly.
This is found in adults and usually associated with high BP or obesity. This type is reversible with
correct dieting, medication and exercise.
8. List the risk factors for Type 2 Diabetes.
Blindness
Kidney failure
Infections
Amputation
Nerve damage
9. Explain the reasons for the differing needs for insulin between Type 1 and Type 2 Diabetes.
In type 1 insulin needs to be introduce into the body through injection or pill for the entire life
as the body does no produce it.
In type 2 insulin needs to be activated and/or introduced but can be managed where the person
can get off the medication through diet, exercise and monitoring blood sugar.
10. *** Be able to explain in detail the conversion of glucose to energy.
This is a catabolic reaction where 1 sugar molecule is broken down into 6 carbon and 6 water in
the bonds of glucose smaller energy bursts are released and some is captured in the form of 38
ATP. Electron carries take electrons to a group of proteins in the inner membrane of the
mitochondrion (transport chain). This process forms the water aspect. The energy released in
used to pump protons (H+) out of the mitochondrion forming the electrochemical gradient. The
(H+) will go up and down the gradient drive the synthesis of ATP (oxidative Phosphorylation)
11. Describe chemical composition of fats.
Fatty acid bonded to glycerol
Monoglyceride – single fatty acid bonded to glyceride
Diglyceride – 2 fatty acids bonded to glyceride
Triglyceride – 3 fatty acids bonded to glyceride (most common)
You can have sort medium and long fatty acids chains which make up the physical aspect of
liquid (short chain) liquid that harden when chilled (coconut oil) solid at room temp (bacon
grease)
12. Explain the steps in fat hydrolysis (digestion).
Gastric lipase at the stomach the start of breakdown
Pancreatic Lipase enzyme that digest triglycerides into fatty acid and monoglycerides
Bile created in liver/stored in gallbladder secreted/ into stomach forms micelles
Lipids diffuse into microvilli of small intestine and the rest is waste in urine of feces
13. *** Explain the differences between saturated, unsaturated, monounsaturated, and
polyunsaturated fats. List examples of each. Explain what the term trans means in relation to
the double bonds in fats.
Saturated fat – carbon chain bound by 2 hydrogen / steak fat
Unsaturated fat – not saturated with hydrogen / liquid oils
Monounsaturated – fatty acid with 1 carbon –carbon bond / olive oil
Polyunsaturated – fatty acid with 2 or more carbon-carbon bond / corn oil
Trans fat - carbon – carbon double bond with hydrogen on the outside of each carbon similar
straight shape of saturated fat / butter
14. Give examples of foods that contain abundant amounts of trans fats.
Trans fat foods - butter/ tightly packed triglycerides
15. Explain the process of hydrogenation of fats and the consequences of this process on the food.
Hydrogen gas bubbles into liquid this makes food more solid. Double bonds in oil accept
hydrogen atoms and become saturated.
16. Explain term “omega” with respect to fatty acids. List food sources for omega 3 fatty acids.
Omega end is the carbon – carbon double bond end with the hydrogen attached
Omega-3 flaxseed and nuts
17. Define cholesterol. List the roles of cholesterol in the body. List dietary sources of cholesterol.
Lipid that consist of multiple chemical rings and is made only by animal cells
Transporter of lipids
Part of myelin sheath
Synthesis of vit. d
Eggs
Beef liver
Salmon
18. Describe the relationship between soluble fibers and blood cholesterol.
Soluble fiber has been shown to lower cholesterol
19. List the lipoproteins and indicate their roles in the body. List ways to modify the levels of LDL
and HDL in the body.
LDL – transport cholesterol into cell
VLDL – transports lipids from liver and triglycerides to body cell
HDL – transport back to the liver to be eliminated since it can’t be broken down
20. *** Know the laboratory measurements for CHD risk assessment and Blood Pressure and their
desirable values. (Review the printed PowerPoint for Diabetes and Cardiovascular Disease)
Men have increased risk at the age of 45 and woman at the age of 55. Men are usually affected
first because women go through menopause and so when their estrogen start to decrease is
when women will start to be affected. African Americans are at higher risk because high blood
pressure is usually associated with this population. Latin American population are at higher risk
because diabetes is usually associated with this population. Blood pressure for a normal person
would be 120/80 and those who are at risk should maintain a BP of 130/90. If BP reaches 140/90
then the risk increases due to damage of the artery walls. Those with diabetes should also
maintain a healthy sugar reading to ensure a lower risk of damaging the artery walls. Obesity
contributes to the function of the heart which increases BP and potentially damages the artery
walls as well.
21. List the modifiable and non-modifiable risk factors for coronary heart disease.
22. List the possible consequences of atherosclerosis.
Heart attack or stroke
23. Compare the chemical structure of proteins to that of carbohydrates and lipids.
Carbohydrate is carbon-carbon bond
Lipids – glycerol and fatty acid
24. Explain how amino acids differ from each other.
They all have the basic foundation of 1 carbon bonded to a hydrogen. The carbon also has an
amino group and an acid group. What makes each one different is the side group also attached
to the carbon.
25. Explain the steps in protein digestion.
Starts in the stomach through hydrochloric acid denatures (opens the protein up and accessible
to enzyme attack). The acid activates the enzyme pepsin to make shorter chains of polypeptides.
In the small intestine the smaller polypeptides are broken into tripeptides and dipeptides by
pancreatic enzyme trypsin and chymotrypsin and then move into microvilli of the small intestine
once inside they can be broken down into amino acids.
26. Describe causes of denaturation of proteins.
Heat or change in acidity can change the structure of the protein
27. Define essential amino acids.
These are amino acids that the body does not create and therefore need to be introduced into
the body through the diet.
28. *** Describe the consequences of limiting amino acids in the diet.
If essential amino acids are not introduced in the diet then the body uses the limited amount
that the body makes but it also limits the protein synthesis.
29. Define high quality protein
Enough essential amino acids are present in the protein to support protein break down.