1 Test Two Study Guide Chapter 5 6 7 and 8 Victoria Gonzalez Chapter 5 Carbohydrates 1 Sucralose and its makeup a Sucralose i Ex Splenda ii 600x sweeter than sucrose iii The only sweetener made from sucrose 1 Sucrose with 3 chlorines substituted for hydroxyl 2 This substitution prevents it from being digested and groups absorbed iv Heat stable can cook with it v ADI 5 mg kg body weight day 1 7 packets day 2 Soluble and insoluble fibers and their components a Functional fiber fiber added to foods for health benefits b Dietary fiber from plants naturally found in food Indigestible plant food i ii Glucose linked with beta bonds iii Insoluble fiber poorly fermented 1 Cellulose hemicellulose lignin 2 Ex wheat bread 3 Not fermented by the bacteria in the colon 4 Provides no energy 5 Advantages a Decreases intestinal transit time b Decreases constipation c Lowers risk for diverticular disease d Lowers risk for colon cancer iv Soluble fiber viscous 1 Pectin gums some hemicellulose mucilage 2 Ex oatmeal 3 Some fermentation by bacteria in the colon 4 Provides small amount of energy and short chain fatty acids 5 Advantages a Lowers blood cholesterol levels b Delays gastric emptying c Decreases blood glucose levels 2 3 PKU with regards to amino acids and nonnutritive sweeteners a Those with PKU should avoid aspartame because of its high phenylalanine content aspartic acid i Aspartame is composed of 2 amino acids phenylalanine and ii PKU patients cannot break down phenylalanine causing accumulation in the body 4 Functions of digestible carbohydrates and protein sparing a Protein sparing i Carbohydrates are needed to spare proteins prevent them from being used for energy 1 Protein is converted into glucose when carbohydrate levels are low carbohydrate deficiency and low carbohydrate diets like Atkins Diet 2 Gluconeogenesis production of glucose ii In the U S people get sufficient protein that it does not need to be spared In other nations this is a more essential role of carbohydrates b Other functions supply energy and prevent ketosis 5 Effects of a high fiber diet a High fiber diets i Very high fiber diets 50 60 grams can be harmful ii High fiber and low fluid can cause constipation hemorrhoids and blockage iii Risk of nutrient deficiency decrease absorption of certain minerals Inadequate diet and nutrient intake certain populations iv 6 Slides on oligosaccharides a Oligosaccharides contain 3 10 sugar units i Ex raffinose and stachyose ii Not digested by human digestive enzymes due to beta bonds iii Bacterial fermentation breaks them down causing gas iv Beano contains enzymes to break down oligosaccharides to prevent intestinal gas b Polysaccharides many sugar units i Starch from plants linked by alpha bonds 1 Amylose straight chain polymer 2 Amylopectin highly branched polymer 3 Used as a thickener and stabilizer in foods ii Glycogen stored glucose in animals animal starch 1 Highly branched chain of glucose alpha bonds 2 2 3 in muscles for exercise high intensity endurance 3 1 3 in liver for brain and body 3 7 Functions of digestible carbohydrates with regards to storage a Digestible carbohydrates supply energy i Immediately used for energy 1 6 carbon glucose is broken down to ATP and carbon ii Surplus of glucose is stored as glycogen 1 Glycogen kept in the liver and used by the brain 2 Glycogen kept in the muscles is used for extensive dioxide exercise iii Excess glucose is converted to and stored as fat 1 Adipose tissue fat 2 More permanent and unlimited storage 4 Chapter 6 Lipids 1 Makeup and functions of four types of lipoproteins a Types of lipoproteins i Chylomicrons 1 Largest lipoprotein 2 Contains triglycerides from diet 3 Enter lymphatic system and travels through blood 4 Fatty acids are absorbed by cells muscle adipose 5 With help of lipoprotein lipase ii Very low density lipoprotein VLDL 1 Made by liver 2 Contains triglycerides and cholesterol 3 Become LDL when it loses triglycerides iii Low density lipoproteins LDL 1 Takes cholesterol to cells by normal receptor pathway 2 Excess LDL in blood is taken up by macrophages scavenger cells in blood vessels 3 Scavenger pathway a Scavenger WBC remove LDL from circulation b Prevents oxidized LDL form returning to c circulation Die and build up as plaque on walls of the blood vessels d Leads to atherosclerosis e High density lipoproteins pick up cholesterol throughout the body especially oxidized LDL 4 High blood LDL associated with a High blood cholesterol b High heart attack risk 5 Normal LDL receptor pathway a LDLs are taken up by cells broken down and components utilized b Excess in blood becomes oxidized iv High density lipoproteins HDL 1 Good cholesterol 2 More protein higher density heaviest lipoprotein 3 Takes cholesterol to liver for excretion 4 High HDL associated with lower blood cholesterol lower heart attack risk 5 How do we raise HDL a Most influential factor physical activity b Avoid smoking c Eat regular meals no constant grazing d Eat less total fat less than 30 of calories e Moderate intake of alcohol 5 2 Fatty acids that are essential a Essential fatty acids body cannot make them b Two PUFAs i Omega 3 alpha linolenic acid ALA first double bond is after carbon 3 1 Omega 3 is used to make EPA and DHA 2 Sources a Plants ALA i Flaxseed and oil ii Canola oil iii Soybean oil b Marine EPA and DHA i Salmon ii Tuna iii Trout iv Shrimp c Algae seaweed is a plant source of EPA DHA d Omega 3 fats is high in eskimo diets i Low rates of heart attacks ii EPA and DHA from marine sources iii Lower blood triglycerides iv Decreased clotting atherosclerosis v EPA and DHA is associated with many health benefits fish oil ii Omega 6 linoleic aid LA first double bond is after carbon 6 1 Sources of omega 6 fats a Plants linoleic acids i Sunflower oil and seeds ii Corn oil iii Soybeans iv Pecans b Animal archidonic acid i Meats ii Poultry iii Eggs c Essential fatty acids are used to make other important fatty acids 3 Fat digestion in the mouth a Mouth i Lingual lipase 1 Works on short fatty acids milk ii Breakdown of triglycerides with short and medium chained fatty acids in milk fat iii Adulthood little to no fat digestion 6 4 Cholesterol a Cholesterol is a sterol i Functions 1 Used to make bile 2 Makes vitamin D activated by sunlight 3 Makes brain and nerve cells 4 Makes sex steroid hormones estrogen and testosterone ii Found in all cell membranes iii Allows for transport of lipids iv Cholesterol is not an essential nutrient 1 Liver makes