HN 132Exam # 2 Study Guide Lectures: 8 - 15I. Chapter 4 – Carbohydrates (15-17 questions) A. Describe the major functions of carbohydrate. B. Understand the difference(s) between starch and glycogen C. Identify where glycogen is stored in humans D. Identify four main types of carbohydrates and the components of each (mono, di, simple, and complex). E. Identify health effects associated with dietary fiber intake. F. where do added sugars come from in the American diet? G. Discuss the relationship between carbohydrates and chronic diseases such as, obesity, diabetes, lactose intolerance, triglycerides and cholesterol H. Relate carbohydrate processing to nutrient deficiencies (refined versus whole grains)- how can you tell if a product is whole grain when reading the label? I. Understand the importance of insulin and glucagon in regulating blood sugar J. Understand how, under normal conditions, insulin responds to an elevation in your blood glucose level after a meal. K. Understand how your body responds when your blood glucose levels start to fall (under normal, healthy conditions) – the role of glucagon L. Identify where insulin is produced (what organ) and where glucagon is produced (what organ) M. Define Diabetes Mellitus, Type 1 Diabetes, Type 2 Diabetes, and Gestational Diabetes N. Understand how Type 1 Diabetes and Type 2 Diabetes differ from one another define gluconeogenesis be able to interpret glycemic index and glycemic response II. Chapter 5: Fats, Oils, and other Lipids (15-17 questions) A. Name the three major types of lipids found in our body B. List at least three major functions of lipids in our bodies.C. Compare and contrast the following (be able to identify them if given a diagram)- how do different types of fats play a role in whether a fat is solid or liquid at room temperature D. Saturated and unsaturated fatty acids E. Monounsaturated and polyunsaturated fatty acids F. Essential and non-essential fatty acids G. Omega-3 and omega-6 fatty acids H. Discuss where cholesterol comes from and whether or not it is an essential nutrient- alsowhat is cholesterol important for in the body (it is a precursor for…..) I. Define hydrogenation. J. Understand how trans-fatty acids impact health outcomes. K. State the AMDR for fatsL. Identify the four major types of (lipoproteins) in the body. M. Describe the characteristic features of each (size, density, proportion of cholesterol and triglycerides). Be able to describe what each lipoprotein does in the body. N. Identify cis and trans fatty acids. • What is the difference between HDL and LDL? What factors affect the amounts you have in your blood. How do these play a role in health outcomes?O. Define / describe the following terms: P. Lipoprotein Q. Alpha- Linolenic (does it have another name, what is a good source) R. Linoleic (does it have another name, what is a good source) S. Atherosclerosis (what factors we talked about increasing risk for atherosclerosis)1. Myocardial infarction 2. Stroke T. Be able to calculate percentages of fat or grams of fat per day given caloric needs and AMDRs for fat.U. What is lecithin and what role does it play in food and in the body? III. Chapter 6: Proteins and Amino Acids (15-17 questions) A. Identify the basic compound that differentiates proteins from lipids and carbohydrates. B. Define the term peptide bonds. C. Identify and define the “R” group of an amino acid (in other words, what does “R” group mean?) D. Describe how the amino acid content affects the overall protein structure to yield each protein’s unique properties and shape. E. Define, discuss (compare and contrast) the following: 1. Essential amino acids 2. Non-essential amino acids 3. Conditionally essential amino acids 4. Limiting amino acid 5. Denaturation F. How are amino acids absorbed? What can happen if you consume individual amino acidsin supplement form in large quantities. G. Know the correct sequence of steps that occur in protein synthesis. (DNA, mRNA, ribosomes, tRNA) H. Identify the biological functions of protein (use the table included in the lecture powerpoint). I. What is the amino acid pool and how does it compare to carbohydrate or fat storage in the body. J. Where is it located? K. Compare and contrast positive nitrogen balance and negative nitrogen balance. L. How is protein quality determined? M. Discuss protein energy malnutrition1. Define marasmus and describe the characteristic features. Discuss who is at risk. 2. Define Kwashiorkor and describe the characteristic features. Discuss who is at risk N. State the DRI for protein for healthy adults and also know the AMDR. Be able to performcalculations using a food label and indicating whether or not someone is meeting protein guidelines. O. What are the different types of vegetarian diets? Be able to differentiate between them.