Nutrition exam 2 Study online at https://quizlet.com/_cx6qno Chapter 4 Carbohydrates: Sugar, starches, and fibers Monosaccharides are simple sugar, examples are: glucose (blood sugar- essential energy source), fructose( sweetest; natural in fruits and honey) galactose (only in a few foods) 6 carbons, 12 hydrogens, 6 oxygens. In fructose the ring is 5 sided and in galactose the position of OH differs Monosaccharides chemical structure Disaccharide A double sugar molecule made of two monosaccharides. Maltose( glucose+glucose), Sucrose ( sweetest; glucose+ fructose), Lactose (galactose +glucose) Disaccharide is form by condensation: 2 monosaccharides together, reaction release water Disaccharide is taken apart by hydrolysis: breaks disaccharide in two, requires addition of water Polysaccharides Carbohydrates that are made up of more than two monosaccharides. Starches (plant polysaccarides are made of many), Fibers ( structural part of plants not digested), and Glycogen ( stores sugar in liver and muscles) dietary fibers in plant foods, the nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by GI tract bacteria Soluble fibers include: 1 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno pectins, gums, mucilages. DISSOLVE IN WATER insoluble fiber fiber that does not dissolve in water and is not broken down by bacteria in the large intestine fermented half digested, half by bacteria functional fiber fiber from nature & than added into foods. balances digestion carbohydrate digestion starts in the mouth with amylase converting polysaccharides to disaccharides, continues in the small intestine with pancreatic amylase, finishes with sucrase/maltase/lactase from the small intestine converting disaccharides to monosaccharides (glucose/fructose/galactose), large intestine attracts water and bacteria to digest some fibers to produce, water, gas, and short chain fatty acids. Carbohydrates absorption Active transport and facilitated diffusion into cells, followed by simple diffusion into blood. I First active transport, then facilitated diffusion, and then it travels to the liver via portal vein and to the heart. lactase breaks down lactose and its highest activity is after birth lactose intolerance The inability to completely digest the milk sugar lactose type 1 diabetes disorder in which the pancreas cannot produce enough insulin, little or none at all type 2 diabetes insulin resistance, body cannot respond to insulin Hypoglycemia low blood sugar: symptoms: weak, rapid heartbeat, anxiety, hunger, sweating 2 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno glycemic response extent to which a food raises the blood glucose and how quickly it returns to normal glycemic index if its low= no carbohydrates. if high= there is carbohydrates added sugars make us age faster, increase inflammation, and give us diseases dental carries tooth decay by tooth enamel broken down from bacteria ferment sugar acid. from long term sugar in the mouth recommended intake of sugar 10% or less. added sugar are for perservation. alternative sweeteners artificial sweeteners(messes with endocrine system), stevia(herbal product made in labs), sugar alcohols(polyols, provide some kcals) health effects of starch and fibers - heart disease - diabetes - GI health - cancer - weight management - excessive intake of fiber recommended intake of starch and fiber DRI for carbs: 45-65% RDA for carbs: 130 g/ day FIBER DV: 28 g for 2000kcal DRI females: 25 g DRI Males : 38 g 16 g is average Glycogen brain only fuel if u have high blood sugar lose weight and cut sugar rich fiber satisfies and keeps a person fuller high sugar insulin low sugar glucagon insluin 3 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno lowers sugar in blood, is made in pancreas chapter 5 the lipids triglycerides, phospholipids, and sterols Lipids are composed of C,H,O. include triglycerides, phospholipids, and sterols Triglycerides are the most abundant lipid in our diet and storage form of fat in our bodies omega-3 fatty acids (linolenic acid) polyunsaturated fatty acids commonly found in fish oils, nuts, veges,and fatty fish that are beneficial to cardiovascular health. LINOLENIC and polyunsatured Omega-6 fatty acid (linoleic acid) high in plant oils, linoleic, polyunsatured characteristic of solid fats and oils firmness: unsaturated at room temp, most polyunsaturated, and saturated animal fats stability: unsaturation influences stability polyunsaturated foods are healthier and better, fish oil like salon and flaxseed oil Hydrogenation The process of converting unsaturated fats to saturated fats by adding hydrogen cis fatty acids hydrogens on the SAME side of the double bond trans fatty acid hydrogens are on opposite sides of the double bond Phospholipids a lipid consisting of a glycerol bound to two fatty acids and a phosphate group. soluble in water and fat. lecithin is best known. Phospholipids roles help fat soluble and hormones pass into cells, suspend fats in blood and body fluids, parts of cell membranes, and emulsifiers sterols compounds containing a four-ring carbon structure with any of a variety of side 4 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno chains attached. chlorestrol and plant sterols sterols roles bile acids, sex hormones, adrenal hormones, vitamin D. liver makes cholesterol lipid digestion one enzyme, lipase, breaks down fat molecules into glycerol and three fatty acids, lipase comes from the pancreas and also the small intestine fats are hydrophobic digestive enzymes hydrophilic fat digestion lingual lipase in mouth gastric lipase in stomach in small intestine: Cholecystokinin, release enzyme, fats are emulsified by bile salts fats are digested mainly by enzymes from pancreas and small intestine fats are digested into glycerol and fatty acids Fat absorption Absorption of fat and other substances from digestive tract via lacteals. Fluid called chyme. absorbed into blood or lymphatic capillaries (lacteals) lipid absorption In the small intestine, special lymphatic vessels called lacteals absorb dietary lipids that are absorbed by the blood capillaries. Chylomicrons protein that protects fats Lipoproteins chylomicrons, VLDL- cholesterol, LDL bad cholesterol, HDL good cholesterol Chylomicrons the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body. made in S.I and main com5 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno ponent is Triglyceride, some cholesterol and fat soluble viatmins VLDL cholesterol made in liver. Main component is triglyceride mostly and cholesterol. role is to transport lipid from the liver to cells LDL cholesterol BAD made from VLDL. main component is cholesterol mostly and triglyceride. role is to transport cholesterol to cells. lower than 100mg/dl HDL cholesterol GOOD made in liver and some in S.I . Main component is protein mostly. role: brings cholesterol back to liver so it can be excreted. above 60 mg/dl lower ldl and raise hdl weight mangement, replace satured fats, soluble fiber, and physical activity. roles of triglycerides provide the cells with energy: virtually unlimited ability to store fat energy adipose tissue stores body fat: secretes hormones (adipokines) other uses of fat in the body: skin insulation, shock absorption, cell membrane material, cell signaling pathways fat in blood lower than 100 mg/dl fats give unlimited amount of energy omega-3 fatty acids controls blood clotting, cellular membranes in the brain, enhances brain and joint, reduces inflammation Omega 6 FA regulates brain function, growth development, stimulates hair growth and increase inflammation. saturated fats and trans fat promote cancer and obesity protein 4g per 1 kcal fat 9g per 1 kcal 20-35% energy from fat less than 10% from saturated fat 6 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno little trans fat as possible limit is 300mg cholesterol linoleic O.6 5-10% Linolenic 0.3 0.5-1.2% recommend instakes of saturated fats, trans fat, and essential fatty acid Typical diet of people around the Mediterranean region, focusing on olive oil, red wine, fish, grains, legumes, vegetables, and fruits, with limited amounts of red meat, fish, milk, and cheese. Mediterranean diet build cell membrane, alternate fuel source, insulate bodies fat is used for S.F-atoms are single. compacted and SOLID at room temp, increase good and bad cholesterol US F- fewer hydrogens, double bond, Saturated Fat, Unsaturated Fat, & Trans may bend chain, less compacted LIQUID at room temp Fat healthier and descrease risk T. F- unhealthiest, body cannot break it down, reduces good cholesterol and increase bad one. Glycogen is defined as a storage form of glucose, manufactured and stored in the body's liver and muscles In which part of the GI tract do enzymes hydrolyze the disaccharides into monosaccharides? small intestine Replacing simple carbohydrates with complex carbs typically results in a diet that is higher in fiber 7 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno What undigested carbohydrate lingers in the stomach creating satiety? fiber Which of the following is a monosaccharide sometimes known blood sugar? glucose How much energy does 1 gram of fat provide? 9 kcal In which part of the GI tract does most fat digestion occur? small intestine Which is a fat-digesting enzyme secreted from the mouth? lingual lipase what is an essential fatty acid? linoleic and linolenic accurately describes lecithin? Emulsifiers in food industry enzyme that hydrolyze protein are called proteases in what parts of the GI tract is pepsin active stomach the protein RDA is for adults is 0.8 g per kg which disease is caused by a sequencing error in the structure of hemoglobin, which changes shapes and characteristics? sickle cell which protein acting as a hormone regulates blood glucagose insulin chapter 6 amino acids chemicals that end in -ied are bad proteins contain carbon, hydrogen, oxygen, nitrogen(CHON) amino acids building blocks of proteins, linked into chains of about 20 different amino acids 8 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno Nonessetial amino acids made in the body, can also get them from food called dispensable essential amino acids body cannot make in qualities to meet needs, called indispensable Conditonally essential amino acids usually nonessential but under condition must be supplied Essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine nonessential amino acids alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, tyrosine polypeptide chain long chain of amino acids linked by peptide bonds Protein structure primary, secondary, tertiary, quaternary 51 amino acids in 2 short polypetide chains that are used for when you need a repair in your body or when pregnant. amino acid sequence of human insulin protein denaturation process when a protein uncoils or losses shape and function. changed bond , wont go back to its natural state 9 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno stomach acid changes the state of protein during digestion protein digestion begins in stomach with pepsin, completed by team of diff enzymes in the lumen of sm intestines and epithelium of sm intestines which break polypeptides into small peptides into amino acids protein absorption -Specific carriers transport amino acids into intestinal cells -Once in the cell they may be used for energy or to synthesize needed compounds -Amino acids not used by intestinal cells are transported across the cell membrane: Then sent to the liver protein synthesis Forming proteins based on information in DNA and carried out by RNA sickle cell an abnormal red blood cell that has a crescent shape and an abnormal form of hemoglobin. one DNA error roles of protein -building blocks for growth and maintenance. -enzymes are proteins -some hormones are proteins -building antibodies -maintain fluid and electrolyte balance -maintain acid-base bal -transport of lipids, vit, mineral, oxygen around body -acts as pump in cell membranes -provide energy Roles of Protein: Enzymes protein that facilitate chemical reactions without being changes, break down, build up, and transform substances hormones as proteins 10 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno messenger molecules: insulin and glucagon regulate blood glucose roles of protein regulate fluid balance attract water so keeps fluids in appropriate compartments protein plasma leaks out vessels and fluid edema: swelling due to excess fluid in tissues and causes protein loss, inadequate protein synthesis, and intake of protein. fluid is not in blood but in tissues. protein helps it to not realse much water. transport proteins membrane proteins that help move substances across a cell membrane more protein roles • Antibodies -Defend body against disease -Specificity -Immunity - memory • Source of energy and glucose -Starvation and insufficient carbohydrate intake • Other roles -Blood clotting -Vision - acid base regulator by maintaining pH by + and - H ions Protein functions include structural support, storage, transport, cellular communications, movement, and defense against foreign substances structural materials proteins form integral parts of most body tissues and provide strength and shape to skin, tendons, membranes, muscles, organs, and bones Enzymes proteins facilitate chemical reactions hormones proteins regulate body process fluid balance protein help maintain the volume and composition of body fluids. 11 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno acid-base balance protein help maintain by acting as buffers transportation protein transport substances like vitamin, minerals, and oxygen antibodies proteins inactive foreign invaders protecting body from diseases energy and glucose Proteins provide some fuel, and glucose if needed, for the body's energy needs. other the protein fibrin creates blood clots, collagen forms scars, opsin particpates in vision. protein turnover the continuous breakdown and synthesis of body proteins involving the recycling of amino acids. make new proteins nitrogen balance the amount of nitrogen consumed compared with the amount excreted. healthy adults nitrogen is equilibrium or 0 balance in infants/protein deficiency/prego women have positive balance burns, injuries,fevers,infections and starvation has negative balance amino acids used for tyrosine and tryptophan neurotransmitters melanin vitamin and serotini energy and glucose protein contributes 10-25% of energy needs proteins can be stored muscle fat and sugar can be stored as fat if an essential amino acid is missing the body can break down lean tissue to obtain it break down existing cells, cells make a if an nonessential amino acid is missing keto acid adding nitrogen or transamination reaction in the liver 12 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno deaminating amino acids removing nitrogen amino products of deamination ammonia and keto acid urea synthesis 1. Amino acids are deaminated 2. The amino group forms toxic ammonia. 3. Ammonia is converted into urea in the liver. 4. Urea can safely travel in the blood and is filtered out of the blood by the kidney and eliminated from the body in the urine. urea production increase with protein intake excreting urea liver releases and produces urea into blood, kidneys filter urea out of blood for urine. ( Liver-urea-kidney-blood-urine) protein quality factors -Digestibility: Other foods consumed, Animal versus plant proteins -Amino acid composition: Essential amino acid consumption, Nitrogen-containing amino groups, Limiting amino acid complementary proteins two or more dietary proteins whose amino acid assortments complement each other in such a way that the essential amino acids missing from one are supplied by the other health effects of protein protein deficiency, heart disease, cancer, osteoporosis, weight control, kidney disease protein foods are carcinogens processed and red meat that are risk for cancer calcium loss bone loss recommended intake of protein 10-35 percent of your calories. RDA for adults is 0.8g/kg/day 13 / 14 Nutrition exam 2 Study online at https://quizlet.com/_cx6qno Calculate protein requirements Convert pounds to kilograms (divide by 2.2). Multiply your weight (in kgs) by .8....... __lbs/2.2kg x 0.8=__ amino acids dont occur naturally in food 14 / 14
