nutritionFlash2.txt

• Monosaccarides:
• Glucose
• Fructose
• Galactose
• Disaccarides:
• Maltose
• Sucrose
• Lactose

Preferred source of energy for cells

Fruit sugar, packed with vitamins, minerals, water, and fiber

Not in nature; when linked with glucose, creates lactose, a sugar in milk

Glucose + glucose

Glucose + fructose

Glucose + galactose

• Starch
• Glycogen

Many glucose molecules linked together; storage form of glucose for plants

Many glucose molecules linked together; storage form of glucose in humans

Ingestible, indigestible polysaccharides (most are chains); soluble and insoluble

• Cellulose
• Hemicellulose
• Lignins
• Wheat bran

• Pectins
• Hemicellulose
• Gums
• Oat bran

• 1. Promotes fullness feeling
• 2. Feel fuller longer
• 3. Lowers blood cholesterol

• 1. Speedy transit of waste
• 2. Reduces incidence of colon cancer
• 3. Softens stool

• 1. Reduces energy consumption
• 2. Stimulates digestive muscles
• 3. Slows digestion

The addition of nutrients to refined foods

Process by which the coarse parts of the food products are removed, along with many nutrients

Ranking of foods according to their potential for raising blood glucose relative to a standard such as glucose or white bread

• Triglycerides ("fat")
• Phospholipids (structural fat)
• Cholesterol (sterol)

• Come from polyunsaturated fats
• Omega 3 = linolenic
• Omega 6 = linoeic

• 1. Insulation
• 2. Stores energy
• 3. 9 cal/gram
• 4. Protects organs
• 5. Cell membrane
• 6. Carry fat-soluble vitamins
• 7. Flavor, aroma satiety

• 1. Helps regulate blood pressure
• 2. Helps form blood clots
• 3. Helps with immune response
• 4. Helps with blood lipid levels
• 5. Works to prevent heart disease

Fat splits into smaller segments (in small intestine), bile required, transport, lipoproteins

• The more saturated a fat is, the higher the temperature at which it melts.
• Saturated: animal fats, tropical oils
• Unsaturated: vegetable oils

The process of adding hydogen to unsaturated fatty acids to make solid and resistant to the chemical change of oxidation

Organic acids composed of carbon chains of various lengths

• Flax
• Walnuts
• Fatty fish

Vegetable oils

Fat is coated with a lipoprotein so it is both fat and water soluble

Made by the liver and carries cholesterol to cells in the body; bad cholesterol

Picks up and carries cholesterol from tissues to the liver for dismantling; good cholesterol

• Adult males: 56 g/day
• Adult females: 46 g/day

• 1. Ingested as polypeptides (long strands of amino acids)
• 2. Enzymes in stomach break amino acid bonds
• 3. Enzymes in small intestine break polypeptides into tripeptides, dipeptides, and single amino acids
• 4. Single amino acids absorbed into body through small intestine

• The building blocks of proteins. Made up of:
• Amine group (w/nitrogen)
• Carboxylic acid group
• Side chain

Replaces and repairs dead, worn out cells (protein turnover: recycling of amino acids)

Digestion and absorption; once inside, amino acids may be linked together in the body's cells to recreate proteins and be broken down to create energy, lipids, glucose, or cholesterol

Amino acids and proteins play vital roles in creating enzymes, hormones, and chemical messengers of nervous system

Building antibodies, which destroy pathogens

Proteins keep water in proper compartments and regulate passage of sodium and potassium into and out of cell

Proteins buffer, either releasing or removing H+ from the blood because blood pH needs to be rigidly maintained (7.4)

Proteins form clot at site of injury, later forming scar tissue with collagen

Amino acids used to yield energy (can be converted tp glucose, fatty acids, glycogen, or cholesterol)

• Animal products
• Legumes
• Grains
• Vegetables

Contains an adequate proportion of all essential amino acids for dietary needs

Low or lacking in one or more of the amino acids we need to build cells

Must be obtained from foods because body either doesnt make them or makes too few

2 or more proteins whose amino acids complement each other so that the amino acids missing from one protein are provided by the others

Caused by lack of total food energy, not meeting DRIs