CARBOHYDRATES, PROTEINS, and LIPIDS

Glucose—

blood sugar-major energy source

Salivary amylase:

breaks down starch to dextrins

Lactose:

broken down by lactase into glucose and galactose

Maltose:

broken down by maltase into glucose units

Sucrose:

broken down by sucrase into glucose and fructose

Six classes of nutrients include

carbohydrates, proteins, lipids, vitamins, minerals, and water.

Starch:

cereal grains, veggies and legumes

CLASSIFICATION OF CARBOHYDRATES:

chemical and nutritional.

Lactose:

component of milk sugar =milk disaccharide

Aspartame:

composed of amino acids.

Protein Quantity and Quality-Low Quality:

deficient in 1 or more Essential Amino Acids (those which the body needs but cannot synthesize; must be included in the diet)

Xylitol:

derived from cellulose products such as wood straw and pulp cane

Soluble starches:

-Dissolves in water. -Adds texture to food. -Adds satiety. -Stabilizes blood sugar. -Helps lower cholesterol. -Fruits, vegetables, grains.

Insoluble starches:

-Does not dissolve in water. -Helps peristalsis. -Lowers risk of colon cancer. -Lowers risk of diverticulosis. -Wheat bran, apples, vegetables.

Triglycerides:

-largest, composes 95% of body fat -Phospholipids -Sterols

Disaccharide=

2 molecules of sugar

Oligosaccharide=

2-10 molecules of sugar

The RDI of protein is estimated to be

40-65 grams a day

HDL levels should be

50—75 or higher

One molecule of glucose consists of:

6 carbon atoms 12 hydrogen atoms 6 oxygen atoms

LDL:

Bad "Lousy" type; releases cholesterol in tissues and blood vessels which can lead to atherosclerosis

AMINO ACIDS:

Basic building blocks for proteins.

Kwashiorkor:

Big belly; only severe protein deficiency and not calories; begins at approx. age 2; failure to grow and gain weight, listlessness, edema in legs and abdomen, changes in hair color

Carbohydrates (CHO):

Carbon. Hydrogen. Oxygen.

Definition in Mosby:

Cholesterol is a precursor for the synthesis of many steroid compounds and a constituent of cell membranes

Lipids: what are they composed of?

Condensed energy! Biochemical compounds composed of carbon, hydrogen, oxygen, and small amounts of phosphorus

Fructose—

fruit sugar-sweetest

The main unit of the carbohydrate is

a glucose molecule

Hydrogenation:

addition of hydrogen to vegetable oils to make into solids/semi-solids. Increases amount of saturated fatty acids

Saturated:

animal sources and tropical oils and solid at room temps.

Too much protein can cause:

kidney/heart disease.

All CHOs are from plant sources with the exception of:

lactose (milk sugar); is from animal origin.

Insulin and Glucagon are the 2 hormones involved in

maintaining blood glucose levels Too much = excess of energy. Too little = lethargy. Just right = homeostasis.

Saccharin: and examples:

man-made from 1878 "Sweet'N Low" and "Sugar Twin"

Galactose—

milk sugar

Essential amino acids cannot be

synthesized by the body

Nonessential amino acids can be

synthesized by the body and do not need to be provided by the diet. However, they are necessary for normal metabolic reactions

Glycogen:

is the most highly branched chain of glucose units and is the storage form of carbohydrates that is found in the liver and muscle

Eating Healthy is for Everyone...Tips!

Focus on the nutritional quality of the food Choose whole grain carbs (wholegrain rye bread) rather then refined (fluffy white bread) Choose extra low fat ground beef/steak, rather than fattier alternatives Consume unrefined or extra virgin vegetable oils, rather than the refined brands Choose foods that require cooking, rather than instant foods The key is moderation of caloric intake and routine exercise!!

Deficiencies are seen in tissues that are

replaced most often—RBCs

Non-Nutritive Sweeteners:

saccharin, aspartame.

No more than 30% (50 grams) of total calories should come from fat. It is suggested that no more than 10% of these should be from:

saturated fats.

Disaccharides are ( )

simple sugars.

Monosaccharides are ( )

simple sugars.

STARCHES: 2 Classes-

soluble & insoluble.

Maltase:

splits maltose into glucose units which can be absorbed

Glycogen:

storage form of energy-converted to fat

NUTRIENTS are:

substances obtained from food; used by the body to promote growth, maintenance, or repair.

Protein Quantity and Quality-High Quality:

sufficient in Essential Amino Acids (Complete Proteins)

Fat Metabolism:

when intake of carbs. are low, the body relies on fat stores for energy = Ketones are the products of fat metabolism in the liver and muscles can use them for energy

Lactose Intolerance:

when there is an absence of the digestive enzyme lactase, the disaccharide lactose cannot be digested or absorbed resulting in cramps and diarrhea

Dietary Fiber:

whole wheat flour, cereals, tomatoes, whole wheat pasta and fruits/vegetables are rich in fiber and are complex carbohydrates

LDL level should be

≤ 130

Total cholesterol level be

≤ 200

Polysaccharide=

≥10 molecules of sugar

What does xylitol do dental related?

-Disrupts energy production of strep mutans; leading to bacterial cell death -Reduces s. mutans adhesion to teeth and decreases their acid -production -Works most effectively on teeth that are erupting -Evidence that maternal use may reduce s. mutans and thus dental caries to their children -Poison for dogs and ferrets!

Deficiencies result in the following conditions:

-Anemia -Lowered resistance to infection -Edema -Brittle nails/hair -Skin lesions that don't heal

Composition of Protein:

-Carbon -Hydrogen -Oxygen -Nitrogen

Regulation of Blood Sugar

-Eating carbohydrates throughout the day -Choose whole grains—metabolized more slowly -Avoid refined sugars -Choose complex carbohydrates over simple carbohydrates -There is no established RDA for carbohydrates. Suggestions are for 55%-65% of the total daily calorie intake with 25g to 35g being fiber

PROTEIN: The Body Builder functions:

-Growth. -Maintenance. -Repair. -Cellular Foundation.

Major Sources of Protein-Plant Sources:

-Legumes -Peas -Beans -Grains

Major Sources of Protein-Animal Sources:

-Meat -Milk -Eggs -Fish -Crustaceans

CLASSIFICATION OF CARBOHYDRATES-Chemical:

-Monosaccharide. -Disaccharide. -Oligosaccharide. -Polysaccharide.

10 ESSENTIAL AMINO ACIDS:

-Phenylalanine* -Tryptophan* -Valine -Leucine* -Isoleucine -Methionine -Threonine -Lysine* -Arginine -Histidine

Functions of Lipids:

-Provides energy! -Insulates against cold -Cushions organs against injury -Carries fat-soluble vitamins A,D,E,K -Components of every body cell -Satiety and palatability value

CLASSIFICATION OF CARBOHYDRATES-Nutritional:

-Simple carbohydrate. (simple sugars). -Complex Carbohydrate.

What are amino acids used for?

-Some are used for energy. -Some are stored as a fat reserve. -Some are excreted through the kidneys.

PRIMARY ROLE OF CARBOHYDRATES:

-Supply the body with energy. -Maintain blood glucose levels. -Continue brain and nervous system function. -Spare protein so the body does not burn dietary or body fat and protein for energy. -Burn fat for fuel. -Provide bulk in the diet (fiber) and keep you full.

Monosaccharide=

1 molecule of sugar

Functions of Protein

1. Acts as receptor sites for hormones 2. Builds muscle, connective tissue, nerve tissue, protein matrix structure in bones 3. Aids in clotting of blood 4. Required for the transport of oxygen in the blood

HDL:

High "Healthy" Density; good type; carries cholesterol from tissues to the liver

Obesity:

Limit caloric intake for weight reduction

Fatty Acids Which Cannot be Manufactured by the Human Body:

Linoleic acid & linolenic acid.

PKU Disease (phenylketonuria):

Liver cannot metabolize the essential amino acid phenylalanine into nonessential amino acid tyrosine (Avoid aspartame NutraSweet and Equal)

Aspartame facts:

Lowers serotonin (mood elevators) levels in the brain PKU (phenylketonuria)build-up in the body has been known to cause: Lower IQ, depression, anxiety, slower response time and inability to focus

Candy cookies, soda, and fruit all fall into this category...

Monosaccharides. (simple sugars).

The chemical building blocks of CHOs are called:

Monosaccharides: composed of 6 carbon atoms and 6 water molecules.

Linolenic acid:

Omega 3 Fatty Acid found in fatty fish oil (salmon), green leafy vegetables, soybean oil, and tofu. This helps reduce serum cholesterol and triglyceride levels

Linoleic acid:

Omega 6 Fatty Acid found in safflower oil, sunflower oil, corn oil, cottonseed oil

Fatty Acids:

Saturated: Monounsaturated: Polyunsaturated:

LIPIDS are the body's:

The Body's Cushion.

CARBOHYDRATES:

The Body's Fuel

Marasmus:

Waste away due to starvation; protein & carbohydrates deficient; not getting enough calories; affects children (6-18 months) in impoverished nations

Maltose:

glucose + glucose = flavoring

Sucrose:

glucose+ fructose= table sugar

Pancreatic amylase:

in small intestine breaks dextrins down to maltose

Protein Quantity and Quality-Protein Quantity:

is measured as nitrogen in the diet (+ or -)

Absorption of amino acids is through the

mouth, stomach, the small intestine. The absorbed amino acids are collected by the portal blood system and transported to the liver.

Trans-Fatty Acids:

non-essential saturated fatty acid that has no physiological benefits. An industrial process that adds H+ to vegetable oils to make them more solid=artery clogging fat!

Gallbladder disease and chronic pancreatitis:

often cause pain after lipid ingestion; diet may have to be restricted in fats until the conditions are corrected.

Heart disease-

patients should eat monounsaturated and polyunsaturated fatty acids, omega fatty acids (fish oils), and pectin; ethanol in moderate amounts may have a protective effect by increasing HDL levels; unidentified substances in garlic, yeast, onion, and some wines may also have a protective effect

Monounsaturated:

plant source

Polyunsaturated:

plant sources

Complex Carbohydrates are:

polysaccharides.

Nonessential:

proline, serine, and tyrosine.

Saturated fatty acids and Trans-fatty acids raise blood cholesterol, thus increasing

the risk of heart disease. Provides NO benefits towards nutrition.

Digestion or proteins begins in

the stomach where enzymes and acids take apart the protein molecules

Categories of Lipids:

trigylcerides, fatty acids.

Cystic Fibrosis and other mal-absorption disorders are often treated by:

using synthetic medium-chain triglyceride formulas that are more easily absorbed.

Lipids are insoluble in _____. Lipids are soluble in ______.

water. fatty substances and organic solvents.