Nutrition Unit 2

Lipoproteins: LDL (Low density lipoprotein)

"Bad cholesterol" because it can contribute to formation of arterial plaques. Carries lipids from liver to tissue. Denser the LDL, the higher risk for plaque formation

Enterohepatic Circulation

Process of recycling bile from intestinal tract. Interfering with this process can reduce blood cholesterol levels because liver must use cholesterol to make new bile salts. Fiber can do this interference.

Functions of essential fatty acids

We need small amounts of fatty acids for good health. Infants need DHA and EPA for nervous system development and proper growth in general.

Lipid absorption

When micelles are close to villus, the fatty acids, monoglycerides, and cholesterol levels leave them and more into villus. Normally almost all triglycerides and phospholipids are digested and absorbed but a little more than a half of dietary cholesterol is absorbed. After being absorbed, short and medium chain fatty acids can enter portal blood stream of villi directly. Most long chains fatty acids, glycerol, monoglycerides, and phospholipid fragments are reassembled into triglycerides and phospholipids with absorptive cells of small intestine. Cholesterol and reassembled trigylcerides are coated in a thin layer of protein, phospholipids, and cholesterol to form CHYLOMICRONS; too large to be absorbed directly in the bloodstream, so must go into lacteals, which lead to lymphatic system, which eventually connects up to the bloodstream at the left subclavian vein As chylomicrons circulate through body, lipoprotein lipase breaks down the chylomicron load into fatty acids and glycerol, which is now available for nearby cells to use for energy.

Downside of using the GI/GL system

-GI and GL values can vary significantly depending on where it was grown, degree of ripeness or extent of processing -The blood glucose level rise can vary amount people eating the same carbs -Effects of GI can be reduced when food is eaten as part of a meal that is a mixture of macronutrients and fiber

Cooking techniques

-High heat during cooking denatures proteins and makes them safe to eat. -Physical agitation (whipping) denatures proteins -Tenderizing using marinades denatures proteins- wine (alcohol), citrus, and vinegar (acid) are common ingredients in marinades.

Explain what happens to liver glucose based on blood glucose

-If blood glucose is down, then the liver releases glucose into bloodstream so cells can use it for energy. -If level is normal and you are at rest , excess glucose is stored as glycogen. -When glycogen is at its MAX, liver converts extra glucose into fat.

Carbohydrate consumption in industrialized countries vs developing nations

-Industrialized countries: people eat more highly refined starches and added sugars -Developing nations: people rely on most of their calories from unprocessed carbohydrates especially complex carbs like whole grains, beans, corn, etc.

Solubility of Lipids

-Insoluble in water -Soluble in alcohol and acetone

Describe how insulin and glucagon maintain blood glucose and include where these two hormones are produced

-Insulin is produced by BETA cells in the pancrease. Signals cells to take up glucose causing blood glucose to go down as liver is stimulated to store glucose as glycogen; promotes fat and protein synthesis. -Glucagon is produced by ALPHA cells in the pancrease. Signals cells to release glucose by breaking down glycogen and stimulates lipolysis (breakdown of fat to be metabolized for energy).

Ways to reduce intake of refined sugars

-Limit consumption of foods from vending machines, convenience store foods, and fast food. -Try to pack nutritious snacks like fruits, veggies, and nuts. -Replace sugar-sweetened drinks with water. -Drink 100% fruit juices, but still don't go overboard. -Compare food labels and choose the food or drink with the lowest amount of added sugars.

Primary signs and symptoms of diabetes

-Primary sign: hyperglycemia (abnormally elevated blood glucose) usually caused by issues with insulin --Beta cells don't produce any insulin or not enough. -Excessive thirst, frequent urination, blurred vision, poor wound healing,.

Ways you can save on protein foods with respect to your budget

-Reduce intake of animal protein - remember you only need 10 - 35% of your daily calories from this -At a meal - only include one animal source (example - if you are eating ham and eggs for breakfast, either skip the ham or skip the eggs) -OR reduce its serving size (if you have bacon and eggs then just have 2 strips of bacon with one egg) -Eat vegetarian once a week -Use more turkey, chicken and fish; Red meats are usually most expensive -Make meals with less animal protein and more plant protein -Mix pasta with meat or cheese -Mix rice with chicken, beef or seafood in a stir fry -Have pancakes! - extends protein in eggs and milk by combining with grains

Soda vs Juice

-Soda: Contains about 37 grams of high fructose corn syrup (150 kcal). More than 1/2 of intake of empty calories for the day -Juice: Contains no added sugars, but still contains sugar. Also, contains water-soluble vitamins and antioxidants.

Examples of food with high GI and those with low or moderate GI

-Sucrose, sugary foods and highly refined starchy foods like potatoes and rice have high GIs (greater than 70) -Spaghetti, apples and peanuts are examples of foods with low to moderate GIs

How we lose nitrogen in our body

-excretion of urea and creatine in urine -shedding of skins and mucous membrane

AMDR for Fat

20-35% of total calories

Digestive pathway of carbohydrates

1.) Pathway begins in mouth where some starch is broken down by salivary amylase 2.) Stomach inactivates salivary amylase. Mechanical digestion occurs in stomach 3.) Small intestine continues with chemical digestion of carbs. -pancreatic amylase: breaks down starch -maltase: breaks maltose -lactase: breaks lactose 4.) Glucose, fructose, and galactose are absorbed and transported to the liver for storage or release into blood stream for energy 5.) remaining undigested carbohydrates continue into large intestine where bacteria ferment them. 6.) Very little dietary carbohydrates are eliminated.

AMDR for Proteins

10-35% of total calories per day

AMDR for Carbohydrates

45-65% of total calories per day

Translation

A protein is made from the mRNA recipe; occurs in CYTOPLASM, specifically at the RIBOSOME.

Semi Vegetarian (flexitarian)

All except red meats

Meat Consumption and Health

American/Western diet contains high amounts of red and processed meats and is associated with increased risk of CVD and some forms of cancer because these meats generally contain lots of saturated fat and high sodium. Also there is strong scientific evidence linking consumption of red meat and processed meat with increased risk of colorectal cancer.

Parts of Amino Acids

Amino group, carboxyl group, hydrogen atom, and R group -R group is what makes each unique

Transcription

An mRNA copy is made from a strand/template of DNA; occurs in NUCLEUS

Describe how atherosclerosis can affect the thickness of arteries

Can cause affected arteries to thicken and lose flexibility, contributing, to development of hypertension-major risk factor for heart disease and stroke.

Meatless meals

Bean burritos, cheese enchiladas, salads, spaghetti without the meat, grilled cheese sandwich, etc.

Protein digestion

Begins in stomach -HCL and pepsin digest protein Continues in small intestine -Trypsine and chymotrypsin from pancreas breaks dow proteins further -Absorptive cells secrete enzymes that further digest proteins until all are amino acids. Then go into hepatic portal vein transporting to liver. Some are stored and some go into general circulation Very little dietary protein is eliminated in feces.

Type I Diabetes

Beta cells are under attack by body's immune cells. Common in younger individuals. Requires insulin injections and manages by regular testing of blood glucose. Can lead to ketoacidosis if not properly treated. -signs of ketoacidosis: excessive thirst, fruity breath, blood glucose more than 250 mg/dL, nausea, vomiting, fatigue, confusion.

Monosaccharides: Glucose

Blood sugar or dextrose Function: Primary energy source for cells (so it is the most important monosaccharide). Sources: Berries, grapes, corn, carrots

Negative Nitrogen Balance

Body loses more nitrogen than it retains; person is starving, very ill or seriously injured

Positive Nitrogen Balance

Body retains more nitrogen in tissues than it loses; person must increase protein intake; happens during pregnancy, puberty, convalescence and weight training

Peptide Bond

Bonds that connect amino acids together in a protein

Protein Turnover

Breaking down old or unneeded proteins into their component amino acids and recycling the amino acids fir new uses; this process is constantly occurring in cells. -Deamination: removal of nitrogen-containing group from an unneeded amino acid -Transamination: transfer of nitrogen-containing group from an unneeded amino acid to a carbon skeleton, forming a different amino acid.

Embolus

Can be apart of a plaque or thrombus that breaks free and travels un blood stream. Can lodge elsewhere and cause same issue as stationary thrombus.

Situations where adults might have protein undernutrition

Can develop in adults with chronic diseases including cancer, heart disease, lung disease and kidney disease People with one or more chronic diseases also tend to have mild to moderate amounts of inflammation, which might lead to a higher than normal protein requirement People with chronic disease can also consume less protein because: Decreased appetite Problems with chewing and swallowing properly Can have issues with GI tract digestion and absorption People with serious injuries or acute diseases can have same issues with protein consumption as those with chronic disease

Lipoproteins: VLDL (Very-low density lipoprotein)

Carry triglycerides but when high can stimulate production of LDL.

Adipose cells

Cell that stores fat.

MyPlate Recommendations for Proteins

Choose lean or low-fat proteins like eggs, fish, poultry and lean meat Leanest cuts of beef include round and top round, loin, top sirloin, chuck roast Lean or extra lean ground beef Trim visible fat before cooking or eating meat Eat lean turkey, roast beef or low fat lunchmeat instead of ham, bacon, sausage, salami (lots of saturated fat and added sodium). If you go with processed meats for sandwiches, be sure to look at the Nutrients Facts panel to look at fat and sodium content Vary your protein • Add fish when possible • Go meatless à beans, peas, soy Snack on peanuts, almonds, cashews, sunflower seeds rather than meat and/or cheese

Complex Carbohydrates: Fiber

Complex carb with monosaccharides connected by bonds humans can't digest. Functions: Contributes to the bulk of feces Sources: Cellulose, hemicellulose, pectin, gums, beta-glucan, mucilages. -Ligan is a type of fiber that is actually not a carb -Dietary fiber is not digested but rather metabolized by gut microbiota and help w/bowel movements.

Metabolic Syndrome

Condition characterized by either of the following signs: -Large waist circumference -Hypertension -Chronically elevated fasting blood fats (triglycerides) -Greater than or equal to 150 mg/dL or drug treatment for elevated triglycerides -Low fasting high-density lipoprotein cholesterol (less than 40 mg/dL in men, less than 50 mg/dL in women or drug treatment for reduced HDL) - High fasting blood glucose (greater than or equal to 100 mg/dL or drug treatment for elevated glucose) People with this condition have 5x the risk of type II diabetes and almost 2x the risk of CVD. Risk factors: excess abdominal fat, lack of physical activity, and insulin resistance Avoiding obesity, physical activity, increases intake of fruits and veggies and fiber rich foods will lower likelihood of developing this condition.

Hypoglycemia

Condition that occurs when blood glucose level is too low to provide enough energy for cells (less than 70 mg/dL). In response to low blood glucose, adrenal glands release epinephrine which increases the blood supply of glucose and fatty acids.

Nutrient Facts Panel: Carbohydrates

Contains info about total carbs, sugar, dietary fiber, but NOW also has info on added sugar.

Describe why nutritive sweeteners are used in foods and list examples of nutritive sweeteners

Contribute energy to foods but are added sugars (not naturally present in the food ingredients) They also contribute to the tenderness and act as a preservative for shelf life and also enhance flavor. Examples: -Sucrose, high fructose corn syrup, brown sugar, honey, dextrose, glucose, and more

Soluble Fibers

Dissolve or swell in water. Examples: Pectins, gums, and bets-glucans Benefits: Soluble fiber interferes w/bile recycling; causes bile to be eliminated; when liver makes more, helps remove cholesterol from blood (can also delay stomach emptying, slowing down glucose absorption) Sources: Oat bran, oatmeal, beans, apples, carrots, oranges, and other citrus fruits, psyllium.

Insoluble Fibers

Don't dissolve in water Examples: Cellulose and ligan Benefits: Ease bowel movements and increase fecal bulk Sources: Whole grains and wheat bran

Ovovegetarian

Eggs but no other animal foods

Arterial Plaques

Excess cholesterol or glucose compounds from cigarette smoke or certain bacteria irritate the arterial lining. Irritation causes immune system to produce inflammation and also triggers cells in artery's lining . --this deposition = arterial plaque -- arterial plaque also contain fat components of dead cells and calcium.

Nonalcoholic fatty liver disease

Fat accumulation in liver but it is not due to alcohol consumption. Fat damages liver cells causing inflammation in liver. Inflammation can then cause cirrhosis where liver cells die and are replaced with scar tissue that has no metabolic function. This then can lead to liver failure requiring liver transplantation.

Triglycerides and energy

Fat is more dense than protein or carbs. High fat foods are more concentrated source of energy than high carb food. Most of the time the body doesn't need energy from fat you eat.

Types of Lipids

Fatty acids, Triglycerides, Phospholipids, and Cholesterol

Thrombus

Fixed bunch of clots that occur when blood vessel has been injured. Clots remain in place and disrupt blood flow. Can obstruct vessels that lead to heart (coronary artery). -Partial obstruction causes parts of heart muscle to miss out on nutrients and oxygen causing chest pain. -Complete obstruction lack of nutrients and oxygen leads to cardiac cell death and myocardial infarction. -Can obstruct vessels leading to brain causing stroke. -Can obstruct vessels leading to limbs, tissue in limbs die, and result in gangrene.

Labeling guidelines for proteins

Food manufacturers are not required to include DV for protein unless the label has a claim about the product's protein content Most American's consume plenty of protein so protein intake is not a public health concern Label gives grams of protein but no info on quality Can tell quality from ingredients High quality - eggs, milk, meat, soybeans

Refined carbs and excess calories

Foods that contain high amounts of refined carbs with added sugars and refined starches are more likely to be linked with calorie excess.

Monosaccharides: Fructose

Fruit sugar or levulose Function: Converted to glucose for energy or fat -sweeter than glucose Sources: Fruit, honey, cabbage, green beans, asparagus; can also be made from corn (high fructose corn syrup)

Monosaccharides: Galactose

Function: Necessary for production of milk sugar (lactose) Sources: Not commonly found in food

Complex Carbohydrates: Glycogen

Function: Short-term energy in humans Source: No dietary source; stored in liver and muscle cells of humans but lost every 24 hours if not replenished.

Complex Carbohydrates: Starch

Function: storage of energy in plants Sources: Bread, cereal products made from wheat, rice, barley oats; veggies like corn, squash, beans, peas; also tubers like potatoes, yams, taro, cassava, and jicama.

Primary cause of CVD

Generally results from atherosclerosis: long term build up of plaque in arterial walls that narrows and possibly blocks the flow of blood.

Sources of Carbohydrates

Plants are good sources and many types of carbs. -Starch -Fiber -Sugars (high fructose corn syrup, honey, corn syrup, sweeteners, etc.)

Examples of high-quality protein and low-quality protein

High quality (complete protein)- contains all essential amino acids, well digested and absorbed by body. -Ex. meat, fish, poultry, eggs, milk, and milk products, quinoa, soy. Low quality (incomplete protein)- lacks one or more of essential amino acids. Are not digested as efficiently Ex. Mostly plant foods are sources of low quality proteins

High protein diets, protein supplements, and gluten free diets

High-protein diets (Atkins, Paleo, etc.) Can contribute to weight loss due to decreased hunger and increased satiety Generally lead to rapid weight loss initially due to water loss Over long-term - as effective as low-fat diet Long-term effects unknown Protein supplements Not recommended for healthy people Can upset intestinal cells' ability to absorb other amino acids Needs to be further evaluated Several news articles link protein supplement powders with unregulated ingredients like harmful chemicals or contaminants Gluten-free Gluten is a protein found in wheat and other grains Gluten in the diet can affect people with Celiac diease or gluten sensitivity however, it does not pose a problem for the general public

Risks associated with excessive protein intake

High-protein diets not recommended for healthy individuals Can lead to elevated losses of calcium via urine à can contribute to osteoporosis Can lead to dehydration due to increased water needed by kidneys to eliminate wastes from protein metabolism Kidneys need more water to dilute and eliminate toxic waste products of amino acids metabolism People with liver or kidney diseases may need to avoid protein-rich diets and amino acid supplements to avoid this issue Protein-rich foods from animals are rich sources of purines (nitrogen- containing chemicals that make up genetic material/DNA) The liver breaks down purines to form uric acids Healthy kidneys remove uric acid from the bloodstream and excrete the waste product in urine A diet high in animal protein may increase level of uric acid in bloodstream and urine Gout is a type of arthritis that can develop in people who have elevated blood levels of uric acid; uric acid crystals build-up in joints, especially foot and big toe; can be treated with medication

Why is refined white sugar and honey relatively equal choices in diet?

Honey contains more proteins and micronutrients than white sugar but it is an insignificant difference. No sweetener is a good source of protein, vitamins, and minerals

Describe why at least a small amount of glucose is needed by the body

If you are starving, fasting, or on a very low carb diet, your body must metabolize fat for energy and this requires a small amount of glucose. -Ketone bodies are a result from the incomplete breakdown of fat due to lack of glucose to help metabolize.

Phospholipids

Important component of cell membrane and function of nerve cells. -Partially water soluble because has a hydrophilic region. Because of this property-acts as an emulsifier-can keep water soluble and eater insoluble components mixed together. -Usually found in salad dressing, mayo, and ice cream -LECITHIN: major phospholipid in food --dietary sources: egg yolks, liver, wheat germ, peanut butter, soybeans.

Cholesterol

Important component of cell membrane, precursor to vitamin D, estrogen, testosterone, and bile. Only found in animal products, and is also produced by the liver.. Too much of this major sterol can cause CVD.

Explain the rational for the safety of nonnutritive sweeteners

In 1970, cyclamate (a nonnutritive sweetener) was banned for potentially causing bladder cancer in mice Was later determined that it did not increase cancer risk in humans BUT STILL BANNED. Other nonnutritive sweeteners have been in use for over 100 years and continue to be investigated. Most scientific evidence indicates that it is safe if consumed in typical amount (acceptable daily intake).

How sources of protein have changed overtime

In 2017 - 2018, protein was 16% of adult Americans average energy intake -Meat, fish, poultry, dairy and eggs provide most protein in diet Plant-based proteins supply only 20 - 30% of Americans' protein intake

Nutritional labeling guidelines for fat

Include info on f=total fat, sat fat, trans fat, cholesterol. If <0.5g in a serving of food, can report as 0

Simple Carbohydrates/Simple Sugars

Include sugars which are small simple carbs. Ex. Glucose- primary energy source for cells.

Whole Grain

Intact, ground, cracked, or flaked seed os cereal grains like wheat, buckwheat, oats, corn, rice, rye, barley, millet. These products mist contain parts of grains in some proportions as they exist in the intact grain. -Bran (fiber-rich protein) -Endosperm (starchy portion) -Germ (oily portion)

Complex Carbohydrates

Known as polysaccharides (10 or more monosaccharides bonded together) Made up of many simple carbs Functions: Are broken down into simple carbs then used for energy, energy storage, and structural components. Sources: Starch, glycogen and fiber

Steps to reduce risk of atherosclerosis

Limit sat fat and increase unsat fat intake. Incorporate omega-3 fatty acids (salmon, tuna, shrimp, canola oil, walnuts, and flaxseeds). Trim fat in diet, remove breading from foods, eat plenty of fiber, small amounts of alcohol. Physical activity can help reduce elevated cholesterol and lipid levels in body and helps minimize excess body fat. -Statins are a class of prescription drugs that can reduce elevated blood lipid levels and are relatively safe when taken as directed.

Current Dietary Guidelines for Fats

Limit sat fat to less than 10% if total calories. Eat foods rich in polyunsat and monounsat fatty acids (fish, nuts, vegetable oil). Limit cholesterol.

Protein Turnover Byproducts

Liver cells remove excess amino groups (NH2) from blood and produce ammonia (NH3), which is toxic and is transformed to urea (which is filtered by kidneys) Amino acids that aren't incorporated into proteins become part of the amino acid "pool" readily available supply of amino acids to be used in protein synthesis Amino acid pool is an ENDOGENOUS (internal) course of nitrogen EXOGENOUS (dietary source) is the other source of nitrogen If you consume more protein than you need - what happens? Body doesn't store excess amino acids Unnecessary amino acids undergo deamination and cells convert the remaining part of the amino acid to glucose, fat or metabolize them for energy. It is not the body's primary source of energy, so this is just a backup.

Describe how plant sterols and stanols can help control our cholesterol levels

Look similar to cholesterol. Compete with cholesterol for absorption in digestive tract. This can lead to less cholesterol being absorbed

Components of a triglyceride

Made up of 3 fatty acids and a glycerol. -Fats and oils Foods from animal sources contain more saturated fatty acids: Fats Foods from plant sources contain more unsaturated fatty acids: Oils

Disaccharides: Maltose

Malt sugar (glucose + glucose) Sources: Not commonly found in food

Essential vs Nonessential Amino Acids

Nonessential -Body is able to make these (11 of 20) -Some are "conditionally essential"- become essential in certain situations. Essential -Body cannot make or doesn't make enough (9 of 20). -Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine

What can fiber rich diets do for us?

May reduce the risk of obesity, diabetes, certain intestinal tract diseases, and CVD. People who eat adequate amount of fiber have softer stools more regular bowel movements and are less likely to strain while having bowel movements. Reduce risk of CVD by reducing blood cholesterol levels. Liver uses cholesterol to make bile for fat digestions. When bile is used in the small intestine, it is broken down and the components are absorbed and taken to the liver to recycle into new bile. When you eat soluble fiber, it interferes with that recycling process by preventing the bile components from being absorbed, so they are eliminated, which causes the liver to remove cholesterol from blood to make more bile (so it decreases blood cholesterol). high fiber also has less calories than the same amount of a low-fiber food. Switching consumption from low-fiber to high fiber diets can cause energy intake to reduce.

Lactoovovegetarian

Milk and milk products and eggs, but no other animal foods

Lactovegetarian

Milk and milk products, no animal flesh, no eggs

Disaccharides: Lactose

Milk sugar (glucose + galactose) Sources: Found in milk and milk products- one of the few animal foods that are sources of carbohydrates

Lipid digestion

More complex than carb digestion. -Begins in mouth (sort of) inactive lipase is released in saliva and then activated by acids in stomach. -Small intestine- primary site of lipid digestion --when fatty chyme leaves the stomach and enters small intestine, it stimulates certain intestinal cells to release hormone CCK. CCK signals gallbladder to release bile and signals pancrease to release digestive enzyme (pancreatic lipase). ---Gallbladder releases bile; bile salts enhance digestion and absorption of lipids. Bile salts surround the lipids to form micelles to reduce the size of large fat droplets and allow lipids to be more readily digested. ---Pancrease releases enzymes; pancreatic lipase breaks down triglycerides into monoglycerides. Phospholipids digests phospholipids into glycerol, fatty acids, monoglycerides, and phospholipid fragments.

Type II Diabetes

Most common form of diabetes associated with obesity, later onset, patient produces insulin but target cells are insulin resistant. # of patients has increase over the past 30 years. Risk factors: sedentary lifestyle, excess body fat, genetically related to close family members with type II diabetes, Hispanics, Native Americans, Asians, Africans, or Pacific Islander ancestry

Refined Sucrose/Refined Sugars

Most of what occurs in our diet is refined from sugar cane and sugar beets -Refining process strips away vitamins and minerals Raw sugar, turbinado sugar and some brown sugar are not as processed as white sugar but still are not good sources of nutrients.

Describe why we need complementary protein combinations and give examples

Most plant foods are poor sources of one or more essential amino acid. -Split peas - low in tryptophan and methionine -Grains - low in lysine Combine complementary ones (ones providing what the other lacks) together to get all of the amino acids

Lipoproteins: Chylomicrons

Mostly triglycerides

Functions of Proteins

Muscle development and maintenance, used for new cells, hair and nails, enzymes, hormones, antibodies, help with fluid balance and pH balance, clotting compounds, energy source (minor under usual conditions)

Medical testing for Atherosclerosis

Need regular check ups. -Check BP, listen to blood flow in carotid arteries to assess if they are blocked, lipoprotein profile to look at total cholesterol, HDL, and LDL

Guidelines for Added Sugars

No more than about 12 teaspoons or 50 grams (about 10% of calories per day) of added sugar per day. -Most Americans do not stick to the guidelines

Major Risk Factors of Atherosclerosis

Nonmodifiable -Age- risk increases for men after 55 and 45 for women -Genetics (family history-risk increases if father or brother had CVD before 55; risk increases if mother or sister had CVD before age 65) -Hypertension, diabetes, influences on circulatory and immune system response, high blood levels of amino acids homocysteine Modifiable -Unhealthy diet -High blood cholesterol -Lack of physical activity -Stress -Tabacco usage

Risks associated with high intakes of sugar-sweetened beverages

Obesity, type II diabetes, heart disease, and stroke are associated with high intake of sugar sweetened beverages.

Essenital Fatty Acids: Alpha Linoleic Acid

Omega-3 fatty acid Used to make EPA and DHA

Essenital Fatty Acids: Linoleic Acid

Omega-6 fatty acid used to make AA

Steps to control diabetes

Patients need to achieve and maintain normal or near normal blood glucose levels. -Monitor blood glucose through daily testing, follow special diets including counting grams of carbs, physical activity incorporated in a healthy lifestyle, medications that decreases glucose released by liver.

Sugar and Hyperactivity

Results of scientific studies do not indicate eating sugary foods/drinks increases kids' physical activity level, causes ADHD (attention deficit hyperactivity disorder)or has any other negative effect on behavior

Difference between the three types of fatty acids

Saturated- Does not have double bonds but rather single bonds. Unsaturated- Have at least one double bond Polyunsaturated- Have more than one double bond

Functions of Carbohydrates

Serve as an important energy source for the body

Monosaccharides

Simplest type of sugar and basic unit of carbohydrates,

Lipoproteins: HDL ( High density lipoprotein)

Smallest and densest because it transports more protein and less lipids than others. "Good cholesterol" because it doesn't contribute to formation of arterial plaques. Carries lipids away from tissue to liver for elimination

Describe what trans fats are, why they were used in foods, and why they are banned

Some foods, such as dairy foods have lower levels of naturally occurring from trans fats. But most trans fats in processed foods result from partial hydrogenation to convert its fatty acids into trans fatty acids. Oils that contained artificial fats are called partially hydrogenated (PHOS) -FBA banned PHOs were used in processed foods because it increased storage time for product because trans fats are less likely to undergo oxidation.

Functions of Lipids

Source of stored energy (but too much leads to weight gain), big role in plasma membrane, insulation, protection and cushion, help with absorbing fat- soluble vitamins and phytocehmicals.

Pros and cons of vegetarian diets

Special concerns with vegetarian diets • Children - may lack essential amino acids and calories; must be closely monitored • Pregnant women - may need B-12 supplements or risk problems with baby • All - humans digest animal proteins to a greater extent than plant proteins so vegetarians may need to increase their proteins

Describe why alternative nutritive sweeteners are used in foods and list examples of all alternative nutritive sweeteners

Substances added to a food to sweeten it but provide fewer kilocalories than sugars. Act as substitutes for sugars and some other items such as "sugar free" chewing gum. Examples: -Sugar alcohols like sorbitol, xylitol, and mannitol

Describe why nonnutritive sweeteners are used in foods and list examples of all nonnutritive sweeteners

Substances added to foods to sweeten but provide no calories (artificial sweeteners). Can help people control calories and manage weight but "sugar free" does not mean calorie free necessarily Examples: -Aspartame (nutrasweet or equal), saccharine (sweet n' low), sucralose (splenda), stevia leaf (truvia)

Amino Acids

Subunits of proteins

Disaccharides: Sucrose

Table sugar (glucose + fructose) Sources: One of our major sweeteners. Found in honey, maple syrup, carrots, pineapple, sugar cane, and sugar beets.

Lactose Intolerance

The inability to completely digest the milk sugar lactose. -Body produces lactase to breakdown lactose -Most infants produce lactase but it decreases as kids reach 2, so many older children and adults are lactose intolerant -If not enough lactase to breakdown lactose, bacteria have to break down -> produce gases and acids -> cramps, bloating, gas and diarrhea within a few hours -Not the same as milk allergy Treatment: medications to provide the enzyme, alternatives to milk: lactase treated milk, soy milk, almond milk.

Disaccharides

Two monosaccharides chemically bonded together.

Chylomicron

Type of lipoprotein , water-soluble structure that transports lipids through bloodstream.

Gestational Diabetes

Usually develops after 5 months of pregnancy. Fetus receives too much glucose from mother. Causes fetus to gain weight rapidly causing high birth weights (possibly dangerous to mother during delivery) -Miscarriage (death of baby before 20 weeks of pregnancy) -Stillbirth (delivery of dead baby) -Premature delivery (baby born prior to 37th week of pregnancy) Pregnant women with family history of type II diabetes, are overweight, or have high blood pressure are at risk Treatment includes special meals, scheduled physical activity, and daily blood glucose testing and, insulin injections

Vegan

no animal foods Fruitarian: no animal foods (nuts and seeds only) Macrobiotic: No animal foods 9will eat organically grown whole grains, fruits, veggies, soups made w/veggies, seaweed, grains, beans, and miso