FSHN 150 1st Edition Exam # 1 Study Guide Lectures: 1 - 13FSHN 150 Study Guide from review sessionLymphatic= fats only, does not go to liver firstPortal vein= carbs and protein, goes to liver firstProtein= energy or can be converted to glucoseCalculating calories- CHO has 4 kcals/g, PRO has 4 kcals/g, fat has 9 kcals/gMultiply how many grams are in the product times the number of calories above accordinglyGood source- 2.5 to 4.9g of fiberHigh source- 5+g of fiberKnow the slide on polysaccharidesPasta with lots of amylose has a low glycemic indexBaked potatoes with lots of amylopectin have a higher glycemic index (BAD)Insulin is realeased when blood glucose is above 110 (hyperglycemic)Glucagon (hypoglycemic)Protein is not storedWhite bread is the endospermInsulin- promotes glycogen synthesis (liver and muscles), increases glucose uptake, converts glucose into fat, lowers gluconeogenesis (amino acids to glucose), LOWERS BLOOD GLUCOSEGlucagon- breaks down glycogen, enhances gluconeogenesis, INCREASES BLOOD GLUCOSESoluble fiber lowers blood cholesterolBile- emulsifies fatKnow how carbohydrates are digestedKnow small intestine absorption- diffusion, facilitated, and active transportPeristalsis- moves food through GI track with muscle contractionsStudy guide answersCh.1 1. CHO= 4 kcal/g Stored in liver and muscle as glucosePRO= 4 kcal/g not storedFAT= 9 kcal/g stored in adipose tissueAlcohol= 7 kcal/g not stored2. Vitamins- fat soluble stored in liver and fatty tissues, water soluble not storedWater- makes up majority of bodyMinerals- stored in bones3. Non essential- body makes these amino acidsEssential- you need to eat these amino acids4. Calculating calories of nutrients example= CHO has 4 kcal/g* 10g of CHO in a food product= 40kcal of CHO in food product5. Phytochemicals- plants NOT ESSENTIAL benefits include: lower CVD risk, cancer risk,infection risk, and increased immune functionExamples: soy, tomatoes, onions, green tea, colorful veggies, garlicCh. 21. Nutrient density: high nutrient content for low kcal content High density: veggies, fruits, low fat milkLow density: donuts, soda, bacon, candy2. DRI(dietary reference intake)AI(adequate intake- recommended nutrient intake if there is not enough research to set anRDA(recommended dietary reference)RDA- amount of a nutrient an individual needs to avoid a deficiency and if there is enough research, optimize health.3. Good source: 10-19% of daily value and 2.5-4.9g fiberHigh- 20%+ of daily value and 5g+ fiberCh. 3 1. Enzyme- catalizes reactions to break down foods2. Mouth-lubricates and enzymes, masticates(chewing)Esophagus- connects to stomach, peristalsis(muscle contraction)Stomach- very little digestion, acid and enzymes addedSmall intestine- 90% digestion and absorption happen here, villi on folds(connects to lymph and capillary and portal vein)Large intestine- absorption of water, nutrients, minerals, NO VILLI OR ENZYMES, littledigestion, contains bacteria, BILE3. Lymphatic- fats only4. Portal vein- CHO and PRO to liver5. Accessory organ- helps in digestion but not directly involvedliver: produces bile stored in gallbladder pancreas: enzymes that help digest carbs6. Peristalsis- involuntary muscle contraction, esophagus and small intestine7. Most digestion is completed in small intestineDuodenum and jejunum(95% digestion)8. Bile- made in liver stored in gallbladder NOT AN ENZYME, emulsifies fat, contains cholesterol, soluble fiber takes cholesterol out of system, secreted into small intestine,reabsorbed with cholesterol into large intestine9. # methods of nutrient transport into intestinal absorptive cellssupplies nutrients, O2, H2O to cells, takes waste away from cellsDiffusion- high concentration to low concentrationFacilitated- needs a carrierActive- needs carrier and energyCh. 4Carbohydrates1. Monosaccharides- glucose, fructose, galacatose, sucroseDisaccharides- Maltose, sucrose, lactose2. Functions of CHO- Energy, fiber, prevent ketosis, avoids break down of amino acids.3. Starch- complex CHO (amylose + amylopectin) glucose in form that body can digest.4. increased blood glucose more rapidly- amylopectin= many places to break of glucoseeffect blood glucose- spike in blood glucoseeffect insulin production- spike in insulin production5. Dietary fiber- soluable + insoluable fiber, not digested 6. glycogen stored in liver and muscle 7. 2 types of fiber:Soluble and unsoluable - Lower cholesterol uptake of cholesterol by bile, slows glucose absorption, lowers heart attack disease, healthy stool, lower hemorrhoids and diverticutosis (popping of pocket in colon)8. Part of plant removed by processing- Bran + Germ, endosperm remains9. Digestion of CHO- mouth has salivary amylase breaks down starch, small intestine- breaks down disaccharides into monosaccharides Absorption of CHO- in small intestine brought to liver by portal veinglucose + galactose(active), fructose(facilitated)10. Hyperglycemia- High blood sugar insulin is released Insulin allows glucose to be taken into cells lowers blood glucose level11. Hypoglycemia: low blood sugar glucagon is released high blood glucose level Glucagon makes liver break down glycogen to glucose to heighten blood glucose levels.12. Ketosis- incomplete oxidization of fat when CHO is not available. Ketone bodies are formed when lower CHO, liver makes with fatty acids for energy instead of glucose. 13. Gluconegenesis- Metabolic process in which we produce glucose not from carbs, when fasting lowers carbsDiabetes1 Type 1= insulin dependent, younger children, don't make insulin, hyperglycemia, ketosis prone2 Type 2= adult(now kid), insulin defective, failure of beta cells, non insulin dependent 3 Glycemic index- foods relative ability to raise blood glucose levelStarch structure, fiber, food processing, macronutrients such as fatglycemic load- takes into account GI + amount of carbs higher glycemic index- high insulin + high blood glucose level low glycemic index- no