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.
