nutrition

22. Why are diets high in saturated and trans fats detrimental to health?

"Bad" fats—saturated and, especially, trans fats—increase disease risk. Foods high in good fats include vegetable oils (such as olive, canola, sunflower, soy, and corn), nuts, seeds, and fish. Foods high in bad fats include red meat, butter, cheese, and ice cream, as well as processed foods made with trans fat from partially hydrogenated oil. The key to a healthy diet is to choose foods that have more good fats than bad fats—vegetable oils instead of butter, salmon instead of steak—and that don't contain any trans fat.

1. What leading causes of death in the United States might nutrition play a role in?

1. What leading causes of death in the United States might nutrition play a role in?

3. What are triglycerides (TGs) composed of?

4. Triglyceride (triacylglycerol, TAG or triacylglyceride) is an ester composed of a glycerol bound to three fatty acids. It is the main constituent of vegetable oil and animal fats.

10. How many calories per gram does alcohol provide?

9

what is a limiting amino acid?

:The human body is unable to store extra protein. Protein consumed in excess of the body's needs is not used to build muscle; rather, it is used for non-protein bodily functions. If individuals consume protein in excess of their caloric and protein needs, the extra protein will not be stored as protein. Unfortunately such extra protein is converted to and stored as fat. As a result, if individuals consume large amounts of extra protein in addition to their regular dietary intake, any weight gain would very likely be in the form of fat.

11. What incomplete and complete proteins? What general food sources do each of these come from?

A complete protein contains an adequate amount of all of the essential amino acids that should be incorporated into a diet. Some protein contains all the amino acids needed to build new proteins, which generally come from animal and fish products. A complete protein must not lack even one essential amino acid in order to be considered complete. An incomplete protein is any protein that lacks one or more essential amino acids in correct proportions. These can also be referred to as partial proteins. Even if the protein contains all the essential amino acids, they must be in equal proportions in order to be considered complete. If not, the protein is considered incomplete.

17. What is the DRI for fat?

Adults should get 45 percent to 65 percent of their calories from carbohydrates, 20 percent to 35 percent from fat, and 10 to 35 percent from protein. Acceptable ranges for children are similar to those for adults, except that infants and younger children need a slightly higher proportion of fat (25 -40 percent). • Recommendations are made for linoleic acid (an omega-6 fatty acid) and for alpha-linolenic acid (an omega- 3 fatty acid)

9. Where does digestion of fat begin?

All digestion begins in the mouth and stomach where food is broken into small pieces. Lipid digestion advances in the small intestines. Lipids are broken down by bile which is produced in the liver, stored in the gall bladder and injected into the small intestines. The pancreas also injects the enzyme lipase which breaks down lipids.

2. What are amino acids? What is the difference between an essential and a nonessential amino acid?

Amino acids (/əˈmiːnoʊ/, /əˈmaɪnoʊ/, or /ˈæmɪnoʊ/) are biologically important organic compounds made from amine (-NH2) and carboxylic acid (-COOH) functional groups, along with a side-chain specific to each amino acid. The key elements of an amino acid are carbon, hydrogen, oxygen, and nitrogen, though other elements are found in the side-chains of certain amino acids. Essential: 9 of the 20 standard amino acids are called "essential" for humans because they cannot be created from other compounds by the human body, and so must be taken in as food.

11. How long does it take, on average, to digest and absorb a meal?

An apple (on an empty stomach) only takes about 30 minutes like most fruit (bananas can take up to 45 minutes) which is why it's best to eat fruit in the morning (on an empty stomach) as it can digest quickly and your body can easily absorb all the nutrients. On the opposite end of the scale (meat), it takes several hours - you may not get rid of it until the following day or so. It also hinders nutrient absorption. Garbage/junk foods aren't really digested, I don't think. Your body doesn't know what to do with them so they just end up blocking your system from being able to absorb the good foods you eat.

12. How much glucose does the brain need each day?

Anyway, since the brain can use about 120 grams of glucose a day (PDF), that means you'd still need at least 30 grams of glucose while running on max ketones.

8. What is the DRI for protein intake?

As a general rule, the National Academy of Sciences says healthy people need to get 10 to 35 percent of their daily calories from protein. More specifically, the Academy has set a Dietary Reference Intake (DRI) of 45 grams protein per day for a healthy woman and 52 grams per day for a healthy man.

16. What are the symptoms of lactose intolerance?

Bloating, pain or gas, cramps, diarreah, gurgling sounds, puking

5. How many calories per gram do CHO, fats, and protein provide?

Carbs are 4 per gram, fats are 9 per gram, and protein is 4 per cram

18. What are chylomicrons, LDLs, and HDLs?

Chylomicrons are lipoprotein particles that consist of triglycerides (85-92%), phospholipids (6-12%), cholesterol (1-3%) and proteins (1-2%).[1] They transport dietary lipids from the intestines to other locations in the body. Chylomicrons are one of the five major groups of lipoproteins (chylomicrons, VLDL, IDL, LDL, HDL) that enable fats and cholesterol to move within the water-based solution of the bloodstream.

13. How does coconut oil's saturated fatty acids differ from most others? How might this affect how the body handles these fatty acids?

Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm (Cocos nucifera). It has various applications in food, medicine, and industry. Because of its high saturated fat content it is slow to oxidize and, thus, resistant to rancidification, lasting up to two years without spoiling.[1] Many health organizations advise against the consumption of high amounts of coconut oil due to its high levels of saturated fat

complemtary proteins

Complete protein foods have all the essential amino acids. In general, animal foods such as meat, poultry, eggs, dairy and fish are complete protein sources. Incomplete protein sources have only low amounts of some of the essential amino acids. Combining two or more foods with incomplete proteins, to form complementary proteins, can provide adequate amounts of all the essential amino acids. Complementary proteins do not need to be eaten together, so long as the day's meals supply them all. Here is a list of some food pairings that make a complete protein: Legumes with grains, nuts, seeds or dairy Grains with dairy Dairy with nuts Dairy with nuts/seeds and legumes

6. What is denaturation? What food can cause denaturation of proteins?

Denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), radiation or heat. Egg whites turning solid

21. What is diabetes?

Diabetes mellitus, or simply diabetes, is a group of metabolic diseases in which a person has high blood sugar, either because the pancreas does not produce enough insulin, or because cells do not respond to the insulin that is produced.

10. What are the health benefits of dietary fiber?

Dietary fiber — found mainly in fruits, vegetables, whole grains and legumes — is probably best known for its ability to prevent or relieve constipation. But foods containing fiber can provide other health benefits as well, such as helping to maintain a healthy weight and lowering your risk of diabetes and heart disease.

2. What are the roles of fat in the body? In foods?

Energy, vitamin absorbtion, and insulation

5. Understand how an enzyme works.

Enzymes are proteins that allow certain chemical reactions to take place much quicker than the reactions would occur on their own. Enzymes function as catalysts, which means that they speed up the rate at which metabolic processes and reactions occur in living organisms. Usually, the processes or reactions are part of a cycle or pathway, with separate reactions at each step. Each step of a pathway or cycle usually requires a specific enzyme. Without the specific enzyme to catalyze a reaction, the cycle or pathway cannot be completed. The result of an uncompleted cycle or pathway is the lack of a product of that cycle or pathway. And, without a needed product, a function cannot be performed, which negatively affects the organism

3. Which monosaccharides make up each disaccharide?

Examples of three common disaccharides containing glucose: Sucrose (Fructose + Glucose) Lactose (Galactose + Glucose) Maltose (Glucose + Glucose) Examples of three disaccharides that do not contain glucose: Lactulose (Galactose + Fructose) Mannobiose (Mannose + Mannose) Melibiulose (Galactose + Fructose with a different bond than in lactulose)

8. What parts of the body use exclusively carbohydrate for fuel?

Finally, carbohydrates play a key role in central nervous system function. The brain for example, uses glucose almost exclusively as its fuel.

25. What are the basics of the Mediterranean diet?

Fish and seafood often, pultry egs, cheese, and yogurt moderate portions daily to weekly and fruits veggies grains olive oil beans nuts legumes seeds herbs and spaces base every meal on these foods.

18. Where are insulin and glucagon produced? How do they affect blood glucose levels?

Glucagon, a peptide hormone secreted by the pancreas, raises blood glucose levels. Its effect is opposite that of insulin, which lowers blood glucose levels. insulin is a peptide hormone, produced by beta cells of the pancreas

24. What are ways that you can reduce fat in your diet?

High omega 3 diet is gooooood

1. By what mechanism do plants make glucose?

Hormones and the nervous system coordinate digestion and absorption. The presence of food, or the thought or smell of food, can cause a positive response from these systems. Factors that can inhibit digestion include stress, cold foods, and bacteria. After foods are digested and nutrients are absorbed, they are transported to specific places throughout the body. Water-soluble nutrients leave the GI tract in the blood and travel via the portal vein, first to the liver and then to the heart. Unlike the vascular system for water-soluble nutrients, the lymphatic system has no pump for fat-soluble nutrients; instead, these nutrients eventually enter the vascular system, though they bypass the activity of the liver at first.

12. Once a nutrient is absorbed, where does it go and how does it get there? Distinguish between the different types of nutrients.

Hormones and the nervous system coordinate digestion and absorption. The presence of food, or the thought or smell of food, can cause a positive response from these systems. Factors that can inhibit digestion include stress, cold foods, and bacteria. After foods are digested and nutrients are absorbed, they are transported to specific places throughout the body. Water-soluble nutrients leave the GI tract in the blood and travel via the portal vein, first to the liver and then to the heart. Unlike the vascular system for water-soluble nutrients, the lymphatic system has no pump for fat-soluble nutrients; instead, these nutrients eventually enter the vascular system, though they bypass the activity of the liver at first.

10. Describe the absorption of fat, assuming that we eat mostly long chain fatty acids, which cannot be transported in the blood.

However, long-chain fatty acids are not directly released into the intestinal capillaries. Instead they are absorbed into the fatty walls of the intestine villi and reassembled again into triglycerides.

20. What is hydrogenation? How does it affect a fatty acid?

Hydrogenation - to treat with hydrogen - is a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst.

8. How much and where is glycogen stored in the body?

In the muscles, glycogen is found in a low concentration (one to two percent of the muscle mass). The amount of glycogen stored in the body—especially within the muscles, liver, and red blood cells—mostly depends on physical training, basal metabolic rate, and eating habits such as intermittent fasting...

12. What transports most fats (long chain) after they are absorbed from the gastrointestinal (GI) tract?

It is transported via the lymphatic system and the thoracic duct up to a location near the heart (where the arteries and veins are larger).

15. What is lactose intolerance?

Lactose intolerance means the body cannot easily digest lactose, a type of natural sugar found in milk and dairy products.

6. What are the major food sources of CHO, fats, and protein? You should be able to choose between a high CHO, fat, or protein food.

Main food sources of carbs is grain products, starchy veggies and beans, fruit, beverages and sweets. High in fat is nuts and seeds, fish, avocados and most plant-based oils, such as olive oil or canola oil. Healthy fats can help reduce your LDLs or "bad cholesterol." the main sources of complete protein and include meat, fish, poultry, eggs, milk and cheese. Plant-based foods also contain protein, but are "incomplete" sources of protein, meaning they contain only some of the essential amino acids.

1. What are the 3 types of lipids?

Monounsaturated fats Polyunsaturated fats Saturated fats

2. Which macronutrients make us feel the fullest?

Most importantly- it's not all about the calories, since not all calories are treated equally by the body. The hierarchy of fullness is the following: Protein > Carbs > Fats. So, protein satiates more than carbohydrates, and fat is least satiating (which came as a surprise to me considering it has most calories per weight). High-fat foods have a weak effect on satiation.

describe protein digestion

Most proteins are decomposed to single amino acids by digestion in the gastro-intestinal tract.[12] Digestion typically begins in the stomach when pepsinogen is converted to pepsin by the action of hydrochloric acid, and continued by trypsin and chymotrypsin in the small intestine.[12] Before the absorption in the small intestine, most proteins are already reduced to single amino acid or peptides of several amino acids. Most peptides longer than four amino acids are not absorbed. Absorption into the intestinal absorptive cells is not the end. There, most of the peptides are broken into single amino acids. Absorption of the amino acids and their derivatives into which dietary protein is degraded is done by the gastrointestinal tract. The absorption rates of individual amino acids are highly dependent on the protein source; for example, the digestibilities of many amino acids in humans, the difference between soy and milk proteins[13] and between individual milk proteins, beta-lactoglobulin and casein.[14] For milk proteins, about 50% of the ingested protein is absorbed between the stomach and the jejunum and 90% is absorbed by the time the digested food reaches the ileum.[15] Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body.

5. What type(s) of digestion occur in the mouth, stomach, and small intestine?

Mouth Digestion of starch begins in the mouth with the chewing of food (mastication) and the production of amylases immediately breaking down certain starches. Since the smaller sugars that come from amylase action on starch are sweeter tasting, if you hold a cracker in your mouth and swish saliva around it, you may notice the appearance of a sweeter taste. Fat digestion also begins in the mouth with the secretion of the enzyme lingual lipase by glands under your tongue. Although this enzyme doesn't do much with the food while it's in your mouth, it does move on down with the food to your stomach, where it can start to break down about 10-30% of the food's fat content. The taste of food can trigger the stomach lining to produce acid; therefore, your stomach begins to respond to food even before any food leaves your mouth. Stomach The lining of the stomach produces hydrochloric acid (HCl). This acidic environment is critical for helping eliminate unwanted bacteria as well as initiating the digestion of proteins. The stomach lining also secretes the enzyme pepsinogen, which is present in the stomach much of the time but is inactive until the acid is present, when it becomes activated as pepsin. Pepsin acts to start the digestion of proteins. Fats are also primarily digested in the stomach with the secretion of gastric lipase, the enzyme primarily responsible for fat digestion in humans. As mentioned earlier, lingual lipase from the mouth also helps out in this process. Small intestine The small intestine is specifically designed to maximize the digestion and absorption process. The majority of carbohydrate digestion occurs in the small intestine. It is here that disaccharides (sugars composed of two monosaccharides) like sucrose, maltose, and lactose are broken down into monosaccharides, which are then absorbed directly into the cells that form the intestinal lining. Starches also get special treatment in the small intestine because the pancreas sends amylase enzymes into the small intestine to carry out the breakdown of certain starches. Protein digestion also begins in earnest in the small intestine with the aid of pancreatic juices that cut proteins and peptides down into one-, two-, and three-amino acid chains. Although the acids of the stomach help unravel some of the protein strands, the enzymatic processes described above can only take place in the small intestine. At the end of the small intestine there are some complex nutrients, such as fiber and resistant starch, and a small amount of other food molecules that have escaped the digestion process. For example, about 3-5% of ingested protein normally escapes digestion and continues to the large intestine.

12. What is mutual supplementation?

Mutual supplementation is where you combine foods in a meal (ie complementary amino acid combinations) so that all essential acids are supplied in the required amounts to support health.

what is my plate?

MyPlate is the current nutrition guide published by the United States Department of Agriculture, depicting a place setting with a plate and glass divided into five food groups.[1] It replaced the USDA's MyPyramid guide on June 2, 2011, ending 19 years of USDA food pyramid diagrams.[2]

7. Is alcohol a nutrient? Is it essential (is it necessary that we consume alcohol for normal functioning)?

No, it is a bioproduct of nutrients we consume.

17. What is a normal level of blood glucose?

Normal value ranges may vary slightly among different laboratories. Many factors affect a person's blood sugar level. A body's homeostatic mechanism, when operating normally, restores the blood sugar level to a narrow range of about 4.4 to 6.1 mmol/L (79.2 to 110 mg/dL) (as measured by a fasting blood glucose test).[9]

15. What are essential fatty acids? What are the benefits of omega-3 fatty acids?

Only two fatty acids are known to be essential for humans: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid). Fish and veggies

7. What is peristalsis?

Peristalsis is a distinctive pattern of smooth muscle contractions that propels food through the esophagus and intestines. Muscles in the organs of the digestive system aid the mechanical digestion by squeezing and pushing the food along.

9. What are the recommended % intakes for each macronutrient? Does the average American diet fall into these recommended ranges?

Protein: 10-35% Fat: 20-35% Carbohydrate: 45-65%

1. What are proteins? What are their general roles in the body?

Proteins (/ˈproʊˌtiːnz/ or /ˈproʊti.ɨnz/) are large biological molecules consisting of one or more chains of amino acids. Proteins perform a vast array of functions within living organisms, including catalyzing metabolic reactions, replicating DNA, responding to stimuli, and transporting molecules from one location to anothe

3. List the macronutrients.

Proteins, carbs and fats are the three main macronutrients.

14. What are current concerns with canola oil given that the erucic acid content has been reduced?

Rancid doesn't just mean that a food is stale, or rotten. In this case rancid means oxidized.

7. What characteristics differentiate fatty acids from one another?

Saturated fats are solid at room temperature. They are mainly animal fats such as beef, pork and chicken and in animal products such as milk, butter, cheese and eggs. Too much of these fats can collect along the walls of your blood vessels. This can lead to heart disease, and a poor profile of the bad fat and cholesterol in the blood. Unsaturated fats are liquid at room temperature. These are mainly plant fats such as corn, safflower, olive, walnut, canola and others. These fats can help clean the blood vessels however; too much of some of these fats can lead to heart disease. Other unsaturated fats, called omega-3 fatty acids can help clear out the blood vessels and also help with brain function and eye function. Saturated fatty acids have carbons joined via single bonds only, Unsaturated have both double bonds and single bonds between the carbon atoms Saturated fatty acids have already formed the maximum number of double hydrogen bonds, while unsaturated ones have not

benfits and harmfulness

Scientific endeavors in the area of vegetarianism have shifted from concerns about nutritional adequacy to investigating health benefits and disease prevention.[34] The Academy of Nutrition and Dietetics and Dietitians of Canada have stated that at all stages of life, a properly planned vegetarian diet is "healthful, nutritionally adequate, and provides health benefits in the prevention and treatment of certain diseases".[35] Large-scale studies have shown that mortality from ischaemic heart disease was 30% lower among vegetarian men and 20% lower among vegetarian women than in non-vegetarians.[36][37] Vegetarian diets offer lower levels of saturated fat, cholesterol and animal protein, and higher levels of carbohydrates, fibre, magnesium, potassium, folate, and antioxidants According to the United States National Institutes of Health, vitamin B12 is not generally present in plants and is naturally found in foods of animal origin.[67] Lacto-ovo vegetarians can obtain B12 from dairy products and eggs, and vegans can obtain it from fortified foods (including some soy products and some breakfast cereals) and dietary supplements.[68][69][70][71] Vitamin B12 can also be obtained from fortified yeast extract products.[72]

how are shorter chain fatty acids absorbed?

Short- and medium-chain fatty acids are absorbed directly into the blood via intestine capillaries and travel through the portal vein just as other absorbed nutrients do

3. What is sickle cell anemia?

Sickle-cell disease (SCD), or sickle-cell anaemia (SCA) or drepanocytosis, is a hereditary blood disorder, characterized by red blood cells that assume an abnormal, rigid, sickle shape. Sickling decreases the cells' flexibility and results in a risk of various complications. The sickling occurs because of a mutation in the haemoglobin gene. Individuals with one copy of the defunct gene display both normal and abnormal haemoglobin. This is an example of codominance.

2. What are the simple carbohydrates?

Simple carbohydrates are simple sugars with a chemical structure that is composed of one or two sugars. They are refined sugars that have very little nutritional value to the body, and therefore, it's advisable that their consumption be limited to small quantities. In comparison to complex carbohydrates, simple carbohydrates are digested by the body more quickly, because they have a very simple chemical structure. There are two types of simple carbohydrates: monosaccharides and disaccharides. Monosaccharides consist of only one sugar, and examples include fructose, galactose and glucose. Disaccharides consist of two chemically-linked monosaccharides, and they come in the form of lactose, maltose and su

9. What are the food sources and effects of insoluble and soluble fiber? The food sources can be broad groups, such as "whole grains".

Soluble fiber dissolves in water. Insoluble fiber does not. To some degree these differences determine how each fiber functions in the body and benefits your health. Soluble fibers attract water and form a gel, which slows down digestion. Soluble fiber delays the emptying of your stomach and makes you feel full, which helps control weight. Slower stomach emptying may also affect blood sugar levels and have a beneficial effect on insulin sensitivity, which may help control diabetes. Soluble fibers can also help lower LDL ("bad") blood cholesterol by interfering with the absorption of dietary cholesterol. • Sources of soluble fiber: oatmeal, oat cereal, lentils, apples, oranges, pears, oat bran, strawberries, nuts, flaxseeds, beans, dried peas, blueberries, psyllium, cucumbers, celery, and carrots. Insoluble fibers are considered gut-healthy fiber because they have a laxative effect and add bulk to the diet, helping prevent constipation. These fibers do not dissolve in water, so they pass through the gastrointestinal tract relatively intact, and speed up the passage of food and waste through your gut. Insoluble fibers are mainly found in whole grains and vegetables. Sources of insoluble fiber: whole wheat, whole grains, wheat bran, corn bran, seeds, nuts, barley, couscous, brown rice, bulgur, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins, grapes, fruit, and root vegetable skins.

10. What are villi and microvilli? What function do they serve?

The function of the villi and microvilli of the small intestine is to increase the surface area in order to maximize the efficiency of absorption. Both are found inside the small intestine, are microscopic, and are used to increase the surface area of the small intestine. Villi are tiny microscopic folds in the small intestine lining. Microvilli are little hairlike projections from individual epithelial cells of the small intestine. They have capillaries and a lacteal that lead to the circulatory and lymph systems to transport nutrients that are absorbed.

9. What are risks of excessive protein intake?

The human body is unable to store extra protein. Protein consumed in excess of the body's needs is not used to build muscle; rather, it is used for non-protein bodily functions. If individuals consume protein in excess of their caloric and protein needs, the extra protein will not be stored as protein. Unfortunately such extra protein is converted to and stored as fat. As a result, if individuals consume large amounts of extra protein in addition to their regular dietary intake, any weight gain would very likely be in the form of fat.

26. Be able to describe how eating, exercise, insulin, and glucagon affect blood glucose levels.

The pancreas secretes insulin and glucagon, antagonistic hormones that help maintain glucose homeostasis • Glucagon is produced by alpha cells • Insulin is produced by beta cells

5. What are complex carbohydrates (polysaccharides)? What are the 3 types?

The three most common types of polysaccharides are starch, glycogen, and cellulose. Starch is a glucose polymer and insoluble in water; they must be digested with amylases. Glycogen is the storage form of glucose in animals, where starch is the same in plants. Cellulose forms most structural components in plants, and is indigestible by humans

different types of vegitarianism

There are varieties of the diet as well: an ovo-vegetarian diet includes eggs but not dairy products, a lacto-vegetarian diet includes dairy products but not eggs, and an ovo-lacto vegetarian diet includes both eggs and dairy products. A vegan, or strict vegetarian, diet excludes all animal products, including eggs, dairy, beeswax and honey. Vegans also avoid animal products such as leather for clothing and goose-fat for shoe polish.

20. What type of diet may precipitate the production of ketones in the body?

There is one medical condition in which ketones find proven, if limited, application. Since the 1920s, a ketosis-inducing diet has been used to treat some cases of severe childhood epilepsy. This high-fat, low-protein, low-carb regimen shifts the body's main fuel supply from glucose to ketones and fatty acids. This ketogenic diet is more extreme than the high-protein Atkins diet, which produces ketones in urine but not necessarily in the blood, says Veech.

5. Are Americans eating too much or not enough of the 5 food groups?

Too much fat not enough fiber

trend potrion size in US?

Top fast-food and restaurant chains continue to introduce new large-size portions. Food companies are introducing bigger burgers, burritos, pizzas, and sandwiches. Some of these single-serving items (meaning, they are marketed for one person) contain more than 1,000 calories. For example, Wendy's Baconator Triple burger contains approximately 1,300 calories and Burger King Triple Whopper contains 1,140 calories.

22. What are the characteristics of type 1 and type 2 diabetes?

Type 1 diabetes mellitus is characterized by loss of the insulin-producing beta cells of the islets of Langerhans in the pancreas, leading to insulin deficiency. This type can be further classified as immune-mediated or idiopathic. Type 2 diabetes mellitus is characterized by insulin resistance, which may be combined with relatively reduced insulin secretion.[2] The defective responsiveness of body tissues to insulin is believed to involve the insulin receptor. However, the specific defects are not known. Diabetes mellitus cases due to a known defect are classified separately. Type 2 diabetes is the most common type.

14. Describe what happens to undigested CHO in the large intestine.

Upon reaching your large intestine, the undigested carbohydrate meets a colony of beneficial bacteria, which help to maintain your health and immune function. The bacteria use the undigested carbohydrate as an energy source and produce both carbon dioxide and methane gasses in the process. In your body, gas and bloating may arise from the buildup of gases released by the bacterial fermentatio

vegitarianism

Vegetarianism is the practice of abstaining from the consumption of meat - red meat, poultry, seafood and the flesh of any other animal; it may also include abstention from by-products of animal slaughter.[2][3][4][

4. List the micronutrients.

Vitamins, minerals, trace elements, and amino acids

11. How much fiber is recommended daily?

Women need 25 grams per day and men should get 38 grams per day, according to an Institute of Medicine formula based on getting 14 grams of fiber for every 1,000 calories.

1. What are hormones? Can nutrition play a role in hormone levels in the body?

a regulatory substance produced in an organism and transported in tissue fluids such as blood or sap to stimulate specific cells or tissues into action. Testosterone is the most important of all male hormones. With testosterone you are strong, muscular, youthful and vibrant. Without it you're a weak, shriveling, aging and feeble man.

7. What is glycogen?

a substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide that forms glucose on hydrolysis.

6. What is starch? What are common food sources of starch?

an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes. It is a polysaccharide that functions as a carbohydrate store and is an important constituent of the human diet. Starch is the most common carbohydrate in the human diet and is contained in many staple foods. The major sources of starch intake worldwide are the cereals (rice, wheat, and maize) and the root vegetables (potatoes and cassava).

differnt from vegan

aw veganism is a diet that combines the concepts of veganism and raw foodism. It excludes all food and products of animal origin, as well as food cooked at a temperature above 48 °C (118 °F).[citation needed] A raw vegan diet includes raw vegetables and fruits, nuts and nut pastes, grain and legume sprouts, seeds, plant oils, sea vegetables, herbs, and fresh juices.

what does ase indicate?

breakdown

9. What is absorption and where does it occur?

bsorption is the movement of molecules across the gastrointestinal (GI) tract into the circulatory system.

21. Be able to recognize food sources of fat.

cheeseburger pasta bacon

1. What is a DRI?

dietary reference intake

23. What can you do to decrease the risk of cardiovascular disease? For example, how can you reduce LDL and increase HDL levels in the blood?

especially cutting back on foods high in saturated fats, which promote LDL formation. Limiting high-cholesterol foods like egg yolks and liver helps, but isn't likely to make a big dent. Speeding up the rate of getting LDLs out of circulation relies on pushing up the level of HDLs—high-density lipoproteins, the good cholesterol—because shuttling LDLs back to the liver is their main job

4. What is the most abundant monosaccharide?

glucose

4. Distinguish between mechanical and chemical digestion.

he difference between chemical and mechanical digestion is: Chemical digestion= Process that breaks large food parts into small molecules that can be taken in by cells. Mechanical digestion= Process of breaking down food into smaller peices by hewing and smashing.

2. Identify and explain the 4 characteristics of a healthy diet.

he four characteristics of a healthful diet are adequacy, balance, moderation, and variety

7. Under what conditions would each macronutrient provide energy for the body?

he main function of macronutrients is to provide energy, counted as calories. While each of the macronutrients provides calories, the amount provided by each varies. Carbohydrate provides four calories per gram, protein also four while fat provides nine. For example, if the Nutrition Facts label of a given food indicates 12 g of carbohydrate, 2 g of fat, and 0 g of protein per serving, the food then has 12g carbohydrate x 4 calories = 48 calories þ 2 g fat x 4 calories = 8 calories for a total of 48 þ 8 calories = 56 calories per serving). Macronutrients also have specific roles in maintaining the body and contribute to the taste, texture and appearance of foods, which helps to make the diet more varied and enjoyable.

13. Describe CHO digestion in the mouth, stomach, small intestine, and large intestine. What accessory organs, enzymes, and other chemicals are involved?

humans, dietary starches are composed of glucose units arranged in long chains called amylose, a polysaccharide. During digestion, bonds between glucose molecules are broken by salivary and pancreatic amylase, resulting in progressively smaller chains of glucose. This results in simple sugars glucose and maltose (2 glucose molecules) that can be absorbed by the small intestine. Lactase is an enzyme that breaks down the disaccharide lactose to its component parts, glucose and galactose. Glucose and galactose can be absorbed by the small intestine. Approximately half of the adult population produce only small amounts of lactase and are unable to eat milk-based foods. This is commonly known as lactose intolerance. Sucrase is an enzyme that breaks down the disaccharide sucrose, commonly known as table sugar, cane sugar, or beet sugar. Sucrose digestion yields the sugars fructose and glucose which are readily absorbed by the small intestine.

24. What must be controlled in diabetes?

insulin levels

19. How much saturated fat and trans fatty acids should we eat?

none to barely any

4. What is nutrient density? Given an example of 2 foods, be able to identify which is more nutrient dense (e.g. an apple versus a candy bar).

nutrient density is defined as a ratio of nutrient content to the total energy content. Nutrient-dense food is opposite to energy-dense food (also called "empty calorie" food). According to the Dietary Guidelines for Americans 2005, nutrient-dense foods are those foods that provide substantial amounts of vitamins and minerals and relatively few calories. Fruits and vegetables are the nutrient-dense foods, while products containing added sugars, processed cereals, and alcohol are not

8. What is chyme?

the pulpy acidic fluid that passes from the stomach to the small intestine, consisting of gastric juices and partly digested food.

6. What is the most common type of lipid eaten and stored in the body?

trans fats

warning signs of diabetes

• 45 years or older • overweight • a parent or a sibling has diabetes • family background is African American, Hispanic/Latino, American Indian, Asian American, or Pacific Islander • had diabetes when pregnant (gestational diabetes), or gave birth to a baby weighing 9 pounds or more physically active less than three times a week

4. What are di-, tri-, and polypeptides?

• A polypeptide is a long, continuous, and unbranched peptide chain. Hence, peptides fall under the broad chemical classes of biological oligomers and polymers, alongside nucleic acids, oligo- and polysaccharides, etc. • A dipeptide has two amino acids. A tripeptide has three amino acids.

19. What are ketones? What is ketoacidosis (ketosis)?

• an organic compound containing a carbonyl group =C=O bonded to two hydrocarbon groups, made by oxidizing secondary alcohols. The simplest such compound is acetone. Ketoacidosis is a metabolic state associated with high concentrations of ketone bodies, formed by the breakdown of fatty acids and the deamination of amino acids. The two common ketones produced in humans are acetoacetic acid and β-hydroxybutyrate.

25. What are the long-term complications associated with uncontrolled diabetes?

• eyes • kidneys • nerves • heart and blood vessels • gums feet