Nutrition #2

Monosaccharides

Mono- one Saccharine- sugar glucose, fructose, galactose

list 5 recommendations to reduce the risk of heartburn

lose excess body fat do not lie down within 2 hours of eating a meal do not overeat at mealtimes avoid smoking cigarettes do not wear tight belts or clothes with tight waistbands

list and explain 3 ways to lower your risk of CVD.

lose excess body fat- lowers elevated triglycerides, blood pressure, and risk of type 2 diabetes. quit smoking- May raise HDL and lower LDL levels. increase physical activity level- Raises HDL levels

cholesterol is...

metabolized for energy found only in animal foods

which of the following foods is a rich source of carbohydrates?

none of the choices

When she prepares food, Felicia wants to use more sources of unsaturated fats than saturated fats. which of the following fats supplies more unsaturated fat than saturated fat?

olive oil

Fructose

"Fruit sugar" or "levulose"

low-density lipoprotein (LDL)

-Commonly called "bad" cholesterol -converts cholesterol to tissues -may become oxidized LDL and contribute to formation of plaque

High-density Lipopretiens HDL

-commonly called "good" cholesterol -Transports cholesterol AWAY from tissues and to the liver where it can be eliminated

Carbohydrates

-major source of energy -Plant use CO2, H2O, and energy from the sun to make carbohydrates -Often identified by chemical name ending in "-ose"

Undigested food rots in your stomach, causing toxic materials to build up in your tissues

False

which of the following substances carries cholesterol away from tissues?

HDL

explain the difference between HDL and LDL cholesterol and functions

HDL commonly called "good" cholesterol • Transports cholesterol away from tissues and to the liver where it can be eliminated LDL commonly called "bad" cholesterol • Conveys cholesterol to tissues • May become oxidized LDL and contribute to formation of plaque

List 5 modifiable risk factors of CVD.

Hypertension* Diabetes* Excess body fat* Elevated blood cholesterol (LDL)* Physical inactivity

Which of the following foods naturally contains cholesterol?

All of the above

Disaccharide

Di- two Saccharine- sugar Maltose, Sucrose, Lactose

Digestion begins in the stomach

False

On average, Americans consume 60% of their calories from fat

False

The atom is the smallest living unit in the body

False

The average American consumes 40% or 50% of his/her energy intake as refined sugars

False

The results of clinical studies indicate that eating too much sugar makes children hyperactive

False

To lose wight, use regular, stick margarine instead of butter because it has 25% fewer kilocalories per teaspoon

False

Glucose

Primary energy source for cells

list 5 strategies to reduce dietary fat

Reduce intake of fried foods. Purchase lean cuts of meat and trim visible fat. Replace some fatty foods with reduced-fat or fat-free alternatives. Replace high-fat sandwich meats with nut butters. Choose low-fat snack foods.

Anatomy

Study of cells and other body structures.

Physiology

Study of how cells and body structures function.

Eating a high-fiber diet can improve the functioning of your large intestine and reduce your blood cholesterol levels

True

Egg yolks are a rich source of cholesterol

True

The stomach produces gastric juice that contains hydrochloric acid

True

Cardiovascular Disease (CVD)

a disease of the heart and blood vessels

Antioxidants

a substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.

which of the following foods is a rich source of starch?

all of the choices

Sugar contributes to

all of these choices

Which of the following characteristics is known to increase an American's risk of CVD?

all of these choices

which of the following characteristics can be modified to reduce a persons risk of cardiovascular disease?

elevated LDL cholesterol

list 5 signs and symptoms of diabetes mellitus

elevated blood glucose levels excessive thirst frequent urination blurry vision numbness

soluble fiber

fiber that dissolves in water or is broken down by bacteria in the large intestine (carbohydrate)

insoluble fiber

fiber that does not dissolve in water and is not broken down by bacteria in the large intestine (carbohydrates and noncarbohydrate)

Protons

positively charged particles in the nucleus

What are the five tastes?

sweet, sour, salty, bitter, umami

which of the following foods is a naturally rich source of omega-3 fatty acids?

tuna fish