NSC 170C1 1st EditionExam 2 Study GuideChapter 7Origins of Dietary Carbohydrates - Carbohydrates are a primary source of energy in the body- Composed of hydrogen, oxygen, and carbon- Good sources include fruits, vegetables, and grainsSimple Carbohydrates vs. Complex Carbohydrates- Monosaccharides - Disaccharides -PolysaccharidesGrains-Refined GrainsGrain kernels stripped of bran and germ, leaving only the endospermEnrichment: attempts to restore some of the nutrients lost in refinement by adding back folic acid, thiamin, niacin, riboflavin, and iron-Whole GrainsWhole grains include the entire edible grain kernel—the bran, the germ, and the endosperm.Consumption of whole grains may reduce risk of heart disease, stroke, and diabetes-A whole grain is made up of three edible parts:Bran: indigestible outer shellRich in fiber, B vitamins, phytochemicals, and mineralsGerm: the seedProvides vitamin E, heart-healthy fats, phytochemicals, and B vitaminsEndosperm: the starchy part of the grainContains protein, B vitamins, and some fiber (in smaller amounts than the bran) Lactose Intolerance -The inability to digest lactose in foods due to inadequate levels of the enzyme lactaseCarbohydrate digestiona) Enzyme begins carbohydrate digestion in the mouth (hydrolysis)b) Breaks carbohydrates (starch) down to maltose*There is no digestion of carbohydrates in the stomach.c) However most chemical digestion of carbohydrates occurs in the small intestine.Hormones that control blood levels- Insulin: a hormone released by the pancreas that helps move glucose into your cells and determines whether it will be used immediately as energy or stored for later- Glucagon: a hormone released by the pancreas when blood glucose dropsconsequences of not getting enough carbohydrates in the diet-The liver and kidney produces ketones from partially metabolized fat for energy.-The production of too many can accumulate in the blood, causing it to be slightly acidic.Leads to ketosisChapter 8Natural Sugar vs. Added Sugar ‘Aliases’ of sugar on food labels-Sucrose and fructose are the most common added sugars.-Sugars can appear on food labels under many different names.-Honey and fructose are not nutritionally superior to sucrose.-The Nutrition Facts panel doesn’t distinguish between naturally occurring and added sugars.Sugar Substitutes-Substances as sweet as or sweeter than sugar but that contain fewer calories-Must be approved by the FDA and deemed safe for consumptionFiberInsoluble vs. Soluble -Insoluble fiber promotes bowel regularity.-Soluble fiber may also help ease constipation by attracting water andmaking stool easier to pass.- Help lower elevated blood cholesterol-May reduce absorption of fat and -Naturally occurring sugar is found in fruits and dairy -Generally more nutrient dense-Added Sugars are added by manufacturers to foods such as soda and candyOften “empty calories” that provide little nutritioncarbohydrates from the diet, improving insulin sensitivityFiber sources include whole grains, fruits, vegetables, legumes, nuts, and seeds.Chapter 9Type I vs. Type II Diabetes- develops when the body’s immune system destroys cells in the pancreas that make insulin-An autoimmune disease in whichthe body’s immune cells destroy the insulin-producing cells in the pancreas- begins as insulin resistance, the inability of the cells to respond toinsulin.- As a result of insulin resistance, the cells of the pancreas produce more insulin.Gestational Diabetes -Cause unknown, but pregnancy-related hormones appear to lead to insulin resistance-High blood glucose can cause problems for the baby, including abnormally large size, -difficulty breathing, or birth defects.Hypoglycemia- A blood glucose level less than 70 mg/dlPre-diabetes- Term for people who are at increased risk of developing diabetes, but do not currently have the diseaseList the consequences of diabetes-Nerve damage-Poor wound healing and decreased ability to fight infection-Impaired vision-Dental problems-Kidney problems-Heart disease and strokeDietary and lifestyle changes may help to prevent and treat diabetes-Adopt a Healthy, Well-Balanced Diet- High-fiber carbohydrates from whole grains, fruits, and vegetables-Low-fat milk-Adequate amounts of lean protein-Unsaturated fats-Participate in Regular Physical Activity -Meeting with a health professional for ongoing support and educationChapter 103 types of Lipid - Triglycerides Contain Three Fatty Acid Chains - Phospholipids Contain Phosphate - Sterols Have a Unique Ring StructureThree types of fatty acids-Saturated fatty acidsa) Each carbon is bonded with two atoms of hydrogen and cannot hold any more. Found in saturated fats.-Monounsaturated fatty acidsa) One double bond occurs in the carbon chain. Found in unsaturated fats-Polyunsaturated fatty acidsa) Contain more than one double bond. Linoleic acid and alpha-linoleic acid are two essential fatty acids.Lipid Digestion -The majority of fat digestion occurs in the small intestine.-Fat is broken into two free fatty acids and a monoglyceride by pancreatic lipase.-Bile from the gallbladder must emulsify the fat into smaller globules before pancreatic lipase can hydrolyze the bonds between glycerol and fatty acid.Functions of fat in the body and in foodIn cooking, fats:-Give a flaky texture to pie crusts and baked goods-Make meats tender-Make soups and puddings creamy-Contribute to satiety from foodsIn your body, fats are:Used for storage and insulationImportant components of cell membranesInvolved in transporting proteinsEssential fatty acids-Essential fatty acids create key compounds and help keep cell membranes healthya) Linoleic acid is an omega-6 fatty acid.b) Alpha-linolenic acid is an omega-3 fatty acid and can be converted to the fatty acids: Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) are important for the health of your heart and blood vessels.b) Eicosanoids (prostaglandins, thromboxanes, leukotrienes) regulate functions such as muscle relaxation and contractionChapter 11Essential fatty acids: 20-35% (AMDR)-No more than 10 percent of your daily calories should come from saturated and trans fat. -5 to 10 percent of your total calories should come from linoleic acid. -0.6 to 1.2 percent of your total calories should come from alpha-linolenic acid.Mediterranean Diet -Refers to the dietary pattern