Midterm #2. Midterm 2 Review. Chapter 5: Carbohydrates. Carbohydrates 10/13/15

Transcription

1 Midterm #2 Midterm 2 Review Chapters 5-8 Chapters 5-8 Mul<ple Choice and True/False (50) Mul<- part Short Answers (4) Bring: Scantron, Non- graphing calculator, pencil, eraser Chapter 5: Carbohydrates Carbohydrates include sugars, starches, and fibers Major food sources: plants Two main carbohydrate types: Simple (sugars): mono + disaccharides Complex (starches and fiber) Bond: alpha or beta glycosidic bonds Carbohydrates High Fructose Corn Syrup Complex Carbohydrates Starch vs. Glycogen Amylose (straight) vs. Amylopec<n (branched) Fiber: non- diges<ble before entering large intes<ne Soluble: dissolves in water à gel- like à slows diges<on Fermentable Insoluble: does not dissolve in water à creates a bulk à larger, soxer stool Fermentable (Resistant Starch) vs. Non- Fermentable 1

2 Fiber Diagram Carbohydrates Diges<on & Absorp<on Mouth: Salivary amylase Small intes<ne: Enzymes: pancrea2c amylase, brush border enzymes End product: Glucose Liver stores and releases glucose to maintain blood glucose Large intes<ne: Bacteria in colon digests rest of carbohydrates, soluble fiber, and resistant starch (a type of insoluble fiber) to gas + short chain fa^y acids à energy supply for colon cells Regula<ng Blood Glucose Levels Carbohydrates and Health Glycemic Index Hyperglycemia vs. Hypoglycemia Hyperglycemia consequences: sweet urine, ketosis/acidosis (if you are also diabe<c) Hypoglycemia: Reac<ve Hypoglycemia Fas<ng Hypoglycemia Consequences: ketosis/acidosis, coma à death Diabetes I, II, Gesta<onal Diabetes 2

3 Carbohydrates in your diet Nutri<ve vs. Non- nutri<ve sweeteners Nutri<ve: Natural, Refined, Sugar Alcohol Can be sugar free, but not always calorie free Non- Nutri<ve: Ar<ficial sugar Saccharin (bladder cancer), Aspartame (PKU), Acesulfame K (Stable under heat), Sucralose Chapter 6: Lipids Types: Triglycerides, Phospholipids, Sterols Made of: Glycerol + Fa^y Acids Bonds and Satura<on: Saturated fa^y acids vs. Unsaturated fa^y acids (MUFA, PUFA) Saturated fa^y acids: all single bonds Unsaturated fa^y acids: Cis (natural) vs. Trans fa^y acids (par<al hydrogena<on) Essen<al vs. Non- essen<al fa^y acids Lipids Lipid Absorp<on Triglycerides Func<ons: energy storage, insula<on/protec<on, etc. Visceral vs. Subcutaneous fat Food sources by most prevalent type: Saturated (animal) vs. Polyunsaturated (plants) Phospholipids: Func<ons: Emulsifier (bile, lingual lipase), Structural element for cell membrane (lipoprotein carrier) Sterols Func<ons: structural component, precursors to other substances 3

4 Lipoprotein Pathway Summary Lipid Diges<on Fat hydrogena<on Pros/Cons Lipids and Health AHA diet and lifestyle recommenda<ons Metabolic Syndrome Cancer Proteins Made up of: Amino acids Essen<al, Non- Essen<al, Condi<onally essen<al Bond: Pep<de bond Denaturaliza<on of Protein (factors and consequence) Func<ons of Body Proteins Summary of Protein Diges<on and Absorp<on 4

5 Func<on of Blood Amino Acid Pool Protein in the Diet Nitrogen balance Recommended protein intake Adult RDA = 0.8g/kg of body weight Infants have highest needs rela<ve to body weight Physical stress increase your body s needs for proteins Protein Quality: Complete vs. Incomplete Vegan vs. Vegetarian, Pros/Cons Too Li:le Protein Health Effects of Protein Protein- energy malnutri<on (PEM) Kwashiorkor: severe protein deficiency Marasmus: severe calorie deficiency Too Much Protein Heart Disease Obesity Osteoporosis Cancer Energy Balance and Weight Management Energy input vs. output Food intake is regulated by sensa<ons of hunger, sa<a<on, sa<ety, appe<te Physiological vs. psychological Internal (physiological response) vs. External cues (environment) Internal: sense of fullness, NPY, Ghrelin, Lep<n External: diet composi<on, sensory proper<es, por<on size, environment/social, emo<on 5

6 How does our bodies use energy? 1. Res2ng energy expenditure or (REE) 2. Thermic effect of food (TEF) 3. Physical ac2vity (PA) REE + TEF + PA = Total Energy Expenditure Measuring Body Weight and Fat Body composi<on Is the rela*ve amount of fat and lean muscle mass Assess body weight via BMI Assess body fat via DEXA/DXA, Underwater weighing, BodPod, Skinfold measurements, Bioelectrical impedance Overweight and Obesity US: 2/3 or 66% of American adults are overweight/obese Factors in development of obesity Biology: gene<cs, race, fat cell development, sex/ age Social environmental factors: socioeconomic status, built environment, social factors Lifestyle and behavior: psychological, physical ac<vity Weight cycling or yo- yo die<ng Diet and Ea<ng Habits Adop<ng a healthy behaviors Crash diets don t work Balancing energy sources: Carbs (45-65%), Fats (20-25%), Proteins (10-35% of total calories) Weight management approaches Underweight 6

7 Resources Your required textbook Lecture Notes Prac<ce Quiz (online) Classmates Professor 7