Term
| Salivary Amylase Digests What? |
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Definition
| Salivary Amylase digets carbohydrates in the mouth, and is deactivated by HCL in the stomach. (Hydrochloric Acid) |
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Term
| What are the three macronutrients? |
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Definition
| Protein, Fat, Carbohydrates |
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Term
| What is the preferred source of energy for nerve cells and blood cells? |
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Definition
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Term
| What is carbohydrate's molecular composition? (just the elements) |
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Definition
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Term
| Simple carbohydrates contain only one or two molecules. What are all of these monosaccharides' names? |
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Definition
| Glucose, Fructose, Galactose |
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Term
| Disaccharides contain two molecules. What are their names? |
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Definition
| Lactose, Maltose, Sucrose |
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Term
| Galactose + Glucose makes? |
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Definition
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Term
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Definition
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Term
Glucose + fructose
makes? |
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Definition
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Term
| in a complex carb of oligosaccharide, how many monosaccharides are inside? |
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Definition
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Term
| polysaccharrides contains how many glucose molecules? |
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Definition
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Term
| Complex carbohydrates include: |
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Definition
| Oligosaccharides, Polysaccharides, Starch Glycogen, and fiber. |
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Term
| Amylopectin forms WHAT KIND OF PROTEIN CHAIN? |
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Definition
| A BRANCHING ONE! Amylose has a STRAIGHT protein chain! She said this would be on the test! |
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Term
| Plants store carbs as starch. Amylose is what? |
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Definition
| A straight chain of glucose. |
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Term
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Definition
| a branched chain of glucose. |
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Term
| Resistant starch(fiber) is what? |
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Definition
| glucose molecules linked by beta bonds that are largely undigestible. Sources: grains, legumes, fruits, vegetables |
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Term
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Definition
| storage form of glucose for animals and humans, not found in food. stored in LIVER AND MUSCLES. |
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Term
| Fiber is composed of LONG POLYSACCHARIDE CHAINS. Dietary fibers are non-digestible parts of plants. Functional fibers are WHAT? |
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Definition
| Non-digestible forms of carbohydrates that are manufactured |
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Term
| Where does the digestion of carbohydrates take place EXCLUDING the mouth? |
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Definition
| small intestine. the pancreas excretes PANCREATIC AMYLASE to convert it to MALTOSE in the SMALL INTESTINE. |
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Term
| Maltase, Sucrase, and Lactase are what? |
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Definition
| They are enzymes that digest maltose, sucrose, and lactose into monosaccharides. (BECAUSE THEY ARE COMPLEX CARBOHYDRATES AND NEED TO BE BROKEN DOWN!) |
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Term
| Excess glucose is stored where and in what form? |
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Definition
| It is stored by our liver and muscles as GLYCOGEN! |
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Term
| Insulin is excreted where and by what? |
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Definition
| BY THE BETA CELLS IN THE PANCREAS! |
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Term
| What is secreted by alpha cells of the pancreas? |
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Definition
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Term
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Definition
| Stimulates Gluconeogenesis, the production of glucose from amino acids (YOUR OWN AMINO ACIDS! YIKES) |
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Term
| Epinephrine and Norepinephrine do what? |
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Definition
| They increase glycogen breakdown in the liver, releasing glucose into the blood. They are responsible for our fight-or-flight reactions to danger. |
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Term
| Where are epinephrin and norepinephrine created? |
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Definition
| ADRENAL AND NERVE ( REMEMBER - FIGHT OR FLIGHT REACTIONS! EPINEPHRINE AND NOREPINEPHRIN! |
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Term
| Cortisol and GROWTH HORMONE do what? |
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Definition
| Cortisol increases gluconeogensis(breakdown of amino acids for glucose) and decreases muscle glucose use. GROWTH HORMONE decreases muscle glucose uptake, increases fatty acid mobilization and use, and increases liver glucose output. |
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Term
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Definition
| A food's potential to raise blood glucose. (A food with a HIGH glycemic index cause a sudden surge in blood glucose, triggering a large increase in inulsin, which may be followed by a dramatic fall in blood glucose. Food with LOW INDEX cause low to moderate fluctuations in blood glucose.) |
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Term
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Definition
| It's used to determine the effect of a food on a person's glucose response. Grams of carbs in a meal are multiplied by glycemic index. |
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Term
| What is the value of having a lower glycemic Index? |
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Definition
| LESS fluctuations in blood glucose. Risk reduction for heart diseases and colon cancer. High fiber intake helps to improve fat levels in the blood. (HIGHER HDL AND LOWER LDL). foods with lower glycemic index: Beans, fresh vegetables, whole wheat. |
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Term
List the caloric data for each:
Protein;
fat;
Carbohydrates; |
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Definition
| fat:9kcal, protein:4kcal, carb:4kcal |
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Term
| The role of carbohydrates is what? |
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Definition
| Red blood cells can only use carbs. Both carbs and fats supply energy for daily activities. Glucose is especially important for energy DURING EXCERCISE. |
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Term
| Fat breakdown during FASTING forms ketones. Excess ketones causes what? |
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Definition
| keoacidosis. (if you have enough carbs it will prevent this!!!) |
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Term
| Gluconeogenesis OCCURS WHEN? |
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Definition
| When a diet is deficient in carbohydrates! The body makes it's own glucose from protein. Because guess what? YOUR BLOOD NEEDS IT, YOUR NERVES NEED IT, AND YOUR *BRAIN* NEEDS IT. YOU *NEED* CARBS AND WILL DO WHATEVER IT TAKES TO KEEP THE LIGHTS ON! |
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Term
| Can amino acids that are produced from gluconeogenesis be used for new cells, repair tissue damage, support the immune system, or perform any of the other functions? |
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Definition
| No. They are useless. Your body ate the proteins to get carbs to fuel your RED BLOOD CELLS, AND NERVES! You would die without carbs, but not without eating your own proteins (to keep the lights on) first. |
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Term
| Hyperglycemic is high blood glucose. What is it caused by? |
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Definition
| Lack of insulin in the blood will result in the glucose accumulating, because the insulin is vital to the transmission of glucose to wanting muscles and areas. |
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Term
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Definition
| Pancreas secretes TOO MUCH INSULIN, after a high-carbohydrate meal. |
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Term
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Definition
| Pancreas produces too much insulin, even when someone has not eaten. |
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Term
| 3 parts of the small intestine? |
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Definition
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Term
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Definition
| vegetables, protein, dairy, fruits, grains |
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