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Common food sources of CHO
Fruits, veggies, grain (plant)
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Chemical structure of CHO
- Glucose
- Carbon hydrogen oxygen
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Functions of CHO
- Provides glucose to the brain
- Provides energy
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Recommended CHO intake
45% - 65%
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Common food sources of FAT
Meat fat, Plant oils, dairy
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Chemical structure of FAT
- Fatty Acids
- Carbon always has 4 bonds
- Methyl group, carbon chain, acid group
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Funtions of FAT
- Cell membrane
- protect organs
- taste, aroma, mouth feel
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Recommended FAT intake
- 20% to 35%
- Less than 10% from saturated fat
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Common food sources of PRO
Animals and Plants
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Chemical structure of PRO
- Amino Acids
- Joined by peptipde bonds
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Functions of PRO
- Acid/base balance
- Fluid balance
- Satiety
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Recommended PRO intake
10% - 35%
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Types of Fiber
- Soluable
- Insoluable
- Isolated Fiber Additives
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Sources of Insoluble Fiber
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Sources of Fiber Additives
- Inulin
- Chicory Root
- Oat Fiber
- Wheat Fiber
- Polydextrose
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Recommended Fiber intake
25 to 35 grams per day
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What types of fat are strongly related to an increased risk of CVD?
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Current US sugar intake
30t/day
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Recommended sugar intake
8t/day
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Most common source of sugar in US diet
High Fructose Corn Syrup
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Function of fiber
- Lower cholesterol
- Lower glucose absorption
- Feel full
- Softens stool
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What is nitrogen balance?
Nitrogen in is equal to nitrogen out
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Who is usually in negative nitrogen balance?
- Injured
- Burn victims
- Infections
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Who is usually in positive nitrogen balance?
- Growing babies/children
- Pregnant women
- Recovering from illness
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Who is usually in equilibrium nitrogen balance?
Healthy adults
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What is PEM?
Protein Energy Malnutrition
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PEM incidences worldwide
Affects 1 in 4 children
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How long does it take to process 1 drink
1 hour
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How is moderation defined?
- Women - 1 per day
- Men - 2 per day
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Negative consequences of binge drinking
- Malnutrition
- Progressive liver disease
- Fetal alcohol syndrome
- Cancer
- Kidney disease
- Obesit
- Depression, anxiety, insomnia
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Benefits of a balanced diet
- Enough CHO so gluconeogenisis does not occur
- Enought fat & protein to perform essential functions
- No excess kcals which convert to fat.
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Hydrolysis
Breakdown of bonds and needs water
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Condensation
Forming bonds and giving off water
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Denaturation
Protein is untangled or uncoiled using heat & acid
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Saturated fat
Carbons that are all bonded
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Unsaturated fat
Carbon has at least one double bond
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Transfat
- partially hydrogenated
- acts like sat fat
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HDL
High-density lipoprotein (Good Cholesterol)
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LDL
Low-density-protein (Bad Cholesterol)
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Invisible Fat
- Fats that you cannot take out
- Cheese, dairy, cakes
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MUFA
- Monounsaturated fatty acid
- There is at least one double bond
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PUFA
- Polyunsaturated fatty acid
- There is more than one double bond
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Cholesterol
- Sterol - complex ring structure
- Mady by liver
- Only found in animal products
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Omega-3 fat
- Essential fatty acid
- First double bond on third carbon
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Metabolism
The sum of all biochemical reactions that allow our bodies to convert food into expendable engergy.
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Marasmus
PEM - no muscle, just skin and bones
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Kwashiorkor
PEM - fluid inbalance (big belly, reg sized body)
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Gluconeogenesis
Back-up plan for making glucose out of non-carbs for the brain when glycogen is deplated
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Glycogen
- A complex CHO
- Storage form of glucose
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