Exam 2 Terms

simple sugar that isn't broken down further in digestion

-ex: glucose

carb containing many glucose units, from 10-1000 or more

the major form of lipid in the body & in food

-composed of 3 fatty acids bonded to glycerol, an ROH.

a 3-C ROH used to form triglycerides

monosaccharides & disaccharides. refined, white, stuff

a carbohydrate made of multiple units of glucose w/ highly branched structure.

-storage form of glucose

-synthesized & stored in the liver & muscles

a 6-C monosaccharide that usually exists in a ring form

-found in blood & in table sugar bonded to fructose

-aka dextrose

a hormone produced by the pancreas

-increases the synthesis of glycogen in the liver & the movement of glucose from the bloodstream into body cells

a hormone made by the pancreas that stimulates the breakdown of glycogen in the liver into glucose

-this increases the blood glucose

a form of diabetes characterized by TOTAL insulin deficiency

-due to destruction of insulin-producing cells

-insulin therapy required

a form of diabetes characterized by insulin resistance & often associated w/ obesity.

-insulin therapy may be required

a hormone secreted by the stomach that increases appetite

a hormone made by adipose tissue in proportion to total fat stores in the body that influences long-term regulation of fat mass

carbohydrate composed of many sugar units (polysaccharide)

-glycogen, starch, fiber

substances in plant foods that are not digested by the processes that take place in the human stomach or small intestine.

-add bulk to feces

-fiber naturally found in food is called dietary fiber

substance that imparts sweetness which provides calories

ex:

-all monosaccharides

-all disaccharides

-sugar alcohols

-HFCS

substance that imparts sweetness which yields little or no calories

-don't promote dental cavities

ex:

-saccharin

-aspartame

-sucralose

-stevia

phenylketonuria

disease caused by a defect in the liver's ability to metabolize the amino acid phenylalanine into amino acid tyrosine

-untreated, toxic by-products of phenylalanine build up & lead to mental retardation

high blood glucose, above 125 mg/100mL of blood

low blood glucose. below 40-50 mg/100mL of blood for nondiabetics

the blood glucose response of a given food, compared to a standard (like glucose or white bread).

-GI is influenced by starch structure, fiber content, food processing, physical structure, macros in the meal, etc.

the condition of having many diverticula in the large intestine

a condition in which a person has poor blood glucose regulation, HT, increased blood triglycerides, & other health problems.

-usually accompanied by obesity, lack of physical activity, & a diet high in refined carbs.

-aka syndrome X

the major form of lipid in the body & in food

-composed of 3 fatty acids bonded to glycerol

any of a class of fat-related substances that contain phosphorus, fatty acids, & a nitrogen-containing base

-phospholipids are an essential part of every cell

a waxy lipid found in all body cells

-has multi-ringed structure

-naturally produced in body

-only in foods that contain animal products

a fatty acid containing no C=C bonds

a fatty acid containing one C=C bond

a fatty acid containing 2 or more C=C bonds

fatty acids that must be supplied by the diet to maintain health

-not produced by body

a form of unsaturated fatty acid, usually a monounsaturated one when found in food, in which the hydrogens are on opposite sides of the C=C bond

an unsaturated fatty acid with the 1st C=C on the 3rd carbon from methyl end

an unsaturated fatty acid with the 1st C=C bond on the 6th carbon from the methyl end

a compound containing a multi-ring structure & a hydroxyl group

a compound that can suspend fat in water by isolating individual fat droplets, using a shell of water molecules or other substances to prevent the fat from coalescing

a state in which there is no longer a desire to eat

-aka: feeling of satisfaction

the addition of hydrogen to a C=C bond

-this yields a single C-C bond w/ 2 hydrogens attached to each C.

an essential omega-6 fatty acid w/ 18 carbons & 2 C=C bonds

an omega-6 fatty acid made from linoleic acid w/ 20 carbon atoms & 4 C=C bonds

a compound found in the bloodstream containing a core of lipids w/ a shell composed of protein, phospholipid, & cholesterol

high-density lipoprotein.

the lipoprotein in the blood that picks up cholesterol from dying cells & other sources & transfers it to the other lipoproteins in the bloodstream, as well as directly to the liver

-the good lipoprotein

low-density lipoprotein.

-the lipoprotein in the blood containing primarily cholesterol

-bad lipoprotein

very-low-density lipoprotein.

-the lipoprotein created in the liver that carries cholesterol & lipids that have been taken up or newly synthesized by the liver

-worst lipoprotein

lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, & protein

-formed in the absorptive cells of small intestine after fat absorption & travel through the lymphatic system to the bloodstream.

lipase from pancreas.

-lipase is a fat-digesting enzyme produced by the salivary glands, stomach, & pancreas.

specific form of WBC that can bury themselves in the artery wall & accumulate LDL.

-as they take up LDL, they contribute to the development of atherosclerosis.

amino acids w/ a branching carbon backbone.

ex:

-leucine, isoleucine, valine

the building block for proteins containing a central carbon atom w/ nitrogen & other atoms attached

amino acids that can be synthesized by a healthy body in sufficient amounts

-aka dispensable amino acids

-there are 11 nonessential amino acids

the amino acids that cannot be synthesized by humans in sufficient amounts or at all & therefore must be included in the diet

-aka indispensable amino acids

-there are 9 essential amino acids

a chemical bond formed between amino acids in a protein

an illness that results from a malformation of the red blood cell because of an incorrect structure in part of its hemoglobin protein chains

-the mutation causes glutamic acid to be replaced with valine, changing structure

alteration of a protein's 3D structure, usually because of treatment by heat, enzymes, acid, or alkaline solutions, or agitation

2 food protein sources that make up for each other's inadequate supply of specific essential amino acids

-together, they yield a sufficient amount of all 9 & provide a complete protein

a protein-digesting enzyme produced by the stomach

a protein-digesting enzyme secreted by the pancreas to act in the small intestine

the buildup of excess fluid in extracellular spaces

a state in which protein intake is equal to related protein losses

-the person is said to be in protein balance

a state in which protein intake exceeds related protein losses, as is needed during times of growth

a state in which protein intake is less than related protein losses.

-often see during acute illness

a condition resulting from regularly consuming insufficient amounts of calories & protein.

-the deficiency eventually results in body wasting, primarily of lean tissue, & an increased susceptibility to infections

a disease occurring primarily in young children who have an existing disease & consume a marginal amount of calories & insufficient protein

-child usually suffers from infections, exhibits edema, poor growth, weakness, & increased susceptibility to future illness

a disease resulting from consuming a grossly insufficient amount of protein & calories

-victims have little or no fat stores, little muscle mass, poor strength

a person who primarily eats fruits, nuts, honey, & vegetable oil

a person who consumes plant products & dairy products

a person who consumes plant products, dairy products, & eggs

a person who consumes plant products, dairy products, eggs, & fish

plant family w/ pods that contain a single row of seeds

ex:

-soybeans, peanuts, kidney beans, etc

1. amylase: starch-digesting (salivary glands/pancreas)

2. maltase: digests maltose --> 2 glucoses (absorptive cells in small intestine)

3. sucrase: digests sucrose --> glucose & fructose (absorptive cells of small intestine)

4. lactase: digests lactose --> glucose & galactose (absorptive cells in small intestine)

Fruit, candy, jams

Milk products, sugarcane, sugar beets, honey, maple sugar

It is used to form estrogen, testosterone, & bile acids. Too much can cause atherosclerosis.

1. total blood cholesterol over 200mg/100mL of blood

2. smoking

3. HT

4. diabetes

5. low HDL

6. age

7. family history

8. blood triglycerides

9. obesity

Milk & milk products

Animal products. Our bodies also make it.

1. lipase: digests fat (salivary glands, stomach, pancreas)

2. bile (produced by liver, stored in gallbladder)

3. pancreatic enzymes

cellulose: wheat bran, nuts, fruit skins, some vegetables

1. Lactose maldigestion: production of lactase declines. no symptoms yet

2. Lactose intolerant: a condition in which symptoms such as abdominal gas, boating, & diarrhea appear as a result of severe lactose maldigestion.

3. Diverticulosis: a condition of having many diverticula in the large intestine

4. Diverticulitis: an inflammation of the diverticula caused by acids produced by bacterial metabolism inside the diverticula

def: alternative sweetener derived from South American shrub.

-100-300x sweeter than sucrose

hydrogenation

Trans fats raise LDLs & lower HDLs.

-increase risk of heart disease/stroke

exercise, stop smoking, lose weight