Nutrion study guide 5-7

alternative sweetener contains the amino acids phenylalanine and aspartic acid:

Aspartame

Most dietary ___ are complex carbohydrates comprised of monosaccharides connected by bonds that human enzymes cannot digest.

Fibers

A saturated fatty acid is completely filled with:

Hydrogen Atoms

contributes to softer and easier-to-eliminate feces

Insoluble fiber

Gluten sensitivity and celiac disease have which of the following in common:

Requires a gluten free diet

quaternary structure

The structure of hemoglobin is an example of

Hypoglycemia

condition that occurs when blood glucose level is too low

high-quality protein

dietary proteins that are complete and well-digested, absorbed, and used by the body high quality protein are found in: animal foods including: meat, fish, poultry, eggs, and dairy products.

pancreatic lipase

digestive enzyme that removes two fatty acids from each triglyceride molecule

enzyme in capillary walls that breaks down triglycerides

lipoprotein lipase (LPL)

The simplest type of sugar is a

monosaccharide

Diabetes is characterized by abnormal metabolism of

protein glucose fat

The process of breaking down old and unneeded proteins into their component amino acids and recycling them to make new proteins is called

protein turnover

high-fructose corn syrup (HFCS)

syrup obtained from the processing of corn

Serious chronic disease characterized by abnormal glucose, fat, and protein metabolism.

Diabetes Mellitus

Human Genome Project

In the year 1990, scientists began an effort to identify and sequence the human genes that code for protein synthesis in DNA.

Type 1 diabetes is linked to an autoimmune disease while type 2 diabetes is linked to:

Insuline resistance

GI tract does absorption of carbohydrates occur

Small intestine

Are the most common oligosaccharides in food

Stachyose Raffinose

prescribed to help people reduce elevated blood lipid levels

Statins

10-35

The acceptable Macronutrient Distribution Range (AMDR) for protein is __ percent of energy intake

Major adverse health conditions associated with consuming high amounts of fat are

obesity certain cancers cardiovascular disease (CVD) stroke and heart disease

hydrophilic

part of a molecule that attracts water

hydrophobic

part of a molecule that avoids water and attracts lipids

deamination

removal of the nitrogen-containing group from an amino acid

food allergy

results when a protein is absorbed without complete digestion

Which type of diabetes is characterized by insulin resistance and often associated with obesity?

Type 2 diabetes

can be added to sweeten foods while providing few or no kcal.

alternative sweeteners

Proteins are made up of smaller units called

amino acids

Microvilli

are dipeptides and tripeptides broken into amino acid

oligosaccharides. Oligo=a few

carbohydrates comprised of three to 10 monosaccharides bonded together

lipoprotein lipase

enzyme in capillary walls that breaks down triglycerides

Nondigestible plant material is termed

fiber

most common forms of cardiovascular disease in the US include

heart disease stroke

inability to digest lactose properly because of a deficiency in the enzyme lactase

lactose intolerance

Maintaining cell membranes, insulating the body against cold temperatures, cushioning the body against bumps and blows, and contributing to body contours are all traits of which nutrient

lipids

class of nutrients that do not dissolve in water; triglycerides, phospholipids, and sterols, cholesterol

lipids

the major functions of fatty acids and triglycerides in the body:

-to insulate and protect the body. -to provide energy -to aid in the absorption of fat-soluble vitamins

two amino acids present in aspartame:

aspartic acid phenylalanine

During processing, ______ are incorporated into foods to contribute to flavor, browning and tenderness, and preservation of food.

Added sugars

denaturation

Altering a protein's natural shape and function by exposing it to conditions such as heat, stomach acids, and physical agitation

sugar alcohols

Alternative sweeteners used to replace sucrose in some sugar-free foods; sorbitol, xylitol, and mannitol

Lipid Storage disease

Genetic conditions that cause lipid accumulation in cells, which damages

by-products of lipid digestion

Glycerol Fatty acids Monoglycerides cholesterol phospholipid

non-celiac gluten sensitivity

Intolerance to wheat products, resulting in IBS-like symptoms

condition that increases risk of type 2 diabetes and CVD

metabolic syndrome

amino acids

nitrogen-containing chemical units that constitute proteins

Dietary fiber include:

nondigestible plant material; most types are polysaccharides

What happens to amino acids once they enter the absorptive cells?

peptides are broken down into amino acids

dietary recommendations based on individual response to food and nutrients

personalized nutrition

vegetarian diet plant-based eating pattern that may or may not include some animal foods

plant-based eating pattern that may or may not include some animal foods

complete protein

dietary proteins that contain an adequate proportion of each of the nine essential amino acids

cardiovascular disease (CVD)

diseases that affect the heart and blood vessels; includes coronary artery disease, stroke, and disease of the blood vessels

DNA (deoxyribonucleic acid)

hereditary material that provides instructions for making proteins

trans fats

unsaturated fatty acids that have a trans double bond

Cells require a steady supply of energy which is largely provided by:

carbohydrates

Hypoglycemia may be diagnosed when the blood glucose level is

less than 70 mg/dL

cholesterol

lipid found in animal foods; precursor for steroid hormones, bile, and vitamin D. (Egg yolk, liver, meat, poultry and diary products made from cream or whole milk)

Order of blood glucose regulation beginning with eating a meal

1.Eating a meal 2.Elevated blood glucose 3.insulin releases from the pancreas 4. blood glucose level returns to normal.

Sugars added to foods during processing or preparation

ADDED SUGARS

the body respond to an increase in blood glucose

Insulin is secreted by the pancreas

vegan diet

diet based solely on plant foods, with complete elimination of animal foods and products

Cardiovascular disease

includes coronary artery disease, stroke, and disease of the blood vessels is a group of diseases that affect the heart and blood vessels

Disaccharides are

sucrose, lactose, maltose

food intolerances

conditions characterized by unpleasant physical reactions (migraines, scaly skin rashes, asthma, fatigue and intestinal discomfort) following consumption of certain foods

difference between soft drinks and 100% fruit drinks?

100% fruit juices contribute micronutrients and phytochemicals

A person consuming 2000 kcals and eating 20% of her kcals from protein is eating how many grams of protein?

2,000/20= 100 grams

A group of serious, chronic conditions characterized by abnormal glucose, fat, and protein metabolism is called:

Diabetes

Lipid Storage Diseases

Genetic conditions that cause lipid accumulation in cells

primary source of fuel for the body's cells?

Glucose

personalized nutrition

Making dietary choices based on nutritional genomics, blood pressure. height and weight. health assessment. genes t is the concept of

Which monosaccharide is commonly found as a component in fruit?

Maltose, formed as a by-product of starch digestion, is glucose bonded to glucose. Galactose is a monosaccharide commonly found in milk. Lactose, commonly found in milk, is a disaccharide composed of glucose bonded to galactose. fructose monosaccharide in fruits, honey, and certain vegetables; "fruit sugar"

is the amino acid that can be synthesized by a healthy body in sufficient amounts:

Nonessential

Classifying diabetes according to hemoglobin A1c Values

Normal: 4.5-5.6% Pre-diabetes 5.7-6.4% Diabetes 6.5 or above

Raffinose (nondigestible oligosaccharide made of three monosaccharides)

Onions, brussels, sprouts, cabbage, broccoli legumes and whole grains.

Complex carbohydrates are also known as.

Starch and Glycogen

Dietary fats and oils are classified as saturated, monounsaturated, or polyunsaturated based on:

the type of fatty acid present in greatest concentration.

signs of metabolic syndrome

triglycerides >/=150mg/dL waist circumference >/= 35 inches (women)

phospholipid

type of lipid needed to make cell membranes and for proper functioning of nerve cells; chemically similar to a triglyceride, except that one of the fatty acids is replaced by a chemical group that contains phosphorus

amino acid derivatives

Nitrogen-containing compounds that are not proteins but have important physiological roles

Dietary fiber usually forms a semisolid mass in the intestinal tract that is quickly fermented by bacteria.

Soluble

Treatment for diabetes includes

diet exercise oral medications insuline injections

phenylketonuria (PKU)

genetic metabolic disorder characterized by the inability to convert the amino acid phenylalanine into tyrosine, resulting in accumulation of phenylalanine

nonessential amino acids

group of amino acids that the healthy body can make

omega-6

increase blood clotting and inflammation

The major function of carbohydrate is to

supply the body with energy

omega-3 fatty acid (unsaturated.)

type of polyunsaturated fatty acid with the first double bond at the third carbon from the omega end of the molecule

celiac disease

autoimmune disorder in which antibodies made against gluten react with intestinal villi; results in damage to the small intestine and poor absorption of nutrients (autoimmune disorder which a person immune system reacts to gluten)

The Dietary Guidelines for Americans (Acceptable Macronutrient Range - AMDR) recommends that adults should keep daily fat intake

between 20 and 35% of total calories

The three most important dietary monosaccharides are:

glucose, fructose ans galactose.

gallstones (most common digestive diseases in the United States.) (mostly made of cholesterol)

hard particles that can accumulate in the gallbladder or become lodged in one of the ducts carrying bile from the gallbladder to the small intestine

atherosclerosis and risk factors

having one or more risk factors increases a person's chance of developing atherosclerosis -atherosclerosis is an extremely complex disease

most carbohydrate digestion occurs in the small intestine, where does it begin

mouth

Deamination

process of removing the nitrogen-containing group from an unneeded amino acid

fatty acid that has each carbon atom within the chain filled with hydrogen atoms

saturated fatty acid (SFA)

High Fructose Corn Syrup (HFCS)

syrup obtained from the processing of corn

atherosclerosis

term disease process in which plaques build up inside the arterial walls

the chemical structure of an omega-3 fatty acid?

It contains the first carbon-carbon double bond on the third carbon from the omega end of the carbon chain.

triglyceride has

three fatty acids attached to a glycerol molecule

monosaccharide with the food where the sugar is commonly found.

Glucose=Table sugar Frutose=Fruit Galactose= milk

The Adequate Intake of alpha-linolenic acid for men and women (ages 19-50 years old) is

(1.6 g/day men) and (1.1 g/day women), respectively

true about a monosaccharide

-It is a chemical unit of carbohydrates. -It is the simplest type of sugar.

deamination

-Occurs primarily in the liver -A process of removing the nitrogen-containing group from an unneeded amino acid -Once the nitrogen is removed, the remaining amino acid is a carbon skeleton

protein are

-Proteins are organic molecules. -Proteins are made of carbon, hydrogen, oxygen, and nitrogen. -All living organisms contain protein.

to determine a person's risk for developing atherosclerosis:

-Test triglyceride levels -Request lipoprotein profile -Check blood pressure

food additives that sweeten but provide few or no calories per serving:

-artificial sweeteners -alternative sweeteners

People with diabetes should try to maintain HbA1c levels below

7%

acceptable hemoglobin HbA1c level for a person with diabetes?

7%

People with PKU need to avoid

Meats eggs milk and diary products

HDL cholesterol

carries cholesterol from the body tissue back to the liver for recycling

plant sterols/stanols

chemicals found in plants that are structurally similar to cholesterol. (may lower cholesterol in people with mildly elevated cholesterol levels) Plant sterols have blood cholesterol-lowering properties.

carbohydrates

class of nutrients that is a major source of energy for the body

protein complementation

combining certain plant foods to provide all essential amino acids

A trans fatty acid is similar in structure to a saturated fatty acid because the hydrocarbon chain is relatively

straight

nitrogen is lost from the body by:

-intestinal tract sheds cells -loss of hair and nails -urinary elimination

Five signs of metabolic syndrome:

-large waist circumference -hypertension -low fasting HDL cholesterol -elevated fasting triglycerides -high fasting blood glucose

amino acid derivatives

-nitrogen-containing compounds that are not proteins -examples include creatine and melanin -serve important physiological roles

Dietary changes that will most likely lower the risk of atherosclerosis development. Multiple select question.

-reducing consumption of saturated fat to less than 10% of total Calories. -replace foods that are rich in saturated fats with foods higher in unsaturated fats -limit trans fat intake

omega-3

decrease blood clotting and inflammation

Added sugars are incorporated into foods during processing to:

decrease moisture content inhibit the growth of mold increase tenderness of food contribute to flavor

lipoprotein profile

series of blood tests to evaluate total cholesterol, HDL cholesterol, LDL cholesterol, and triglyceride levels

arteriosclerosis (by product)

a loss of arterial flexibility or "hardening of the arteries"

Aspartame is an alternative sweetener made of two ___ acids (phenylalanine and aspartic acid) and methanol.

amino acids

essential amino acids

amino acids the body cannot make or cannot make enough of to meet its needs

sugar alcohols

mannitol xylitol sorbitol

protein turnover

breaks down old and unneeded proteins into their component amino acids and then recycles them to make new proteins.

Your body makes proteins by following information coded in your:

DNA deoxyribonucleic acid

After being digested, most amino acids are first transported into

absorptive cells

Having a headache and intestinal discomfort from eating a food, without triggering the body's immune response is a sign of a

food intolerance

High-fructose corn syrup such a commonly used food additiveL

fructose is sweeter than glucose. Corn is ready available in the United States

inullin include:

garlic, chicory root, onions, leeks, legumes, asparagus, cow milk

proteins

large, complex organic molecules made up of amino acids

describes a starch

A carbohydrate made of multiple units of glucose attached together in a form the body can digest