Term
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Definition
| any substance the body takes in and assimilates that will enable it to stay alive and grow |
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Term
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Definition
| Components of food that are indispensable to the bodies functioning |
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Term
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Definition
| nutrients that body cannot make, must obtain through food and/or supplements (Iron) |
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Term
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Definition
| Nutrients the body can make (Vitamin D, Cholesterol) |
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Term
| Top Leading Causes of Death |
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Definition
| 1. Heart Disease 2. Cancer 3. Stroke 4. Lung Disease 5. Accidents 6. Diabetes |
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Term
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Definition
| 1. Simple Sugars 2. Complex Carbohydrates |
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Term
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Definition
| (Fat) 1. Visible 2. hidden |
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Term
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Definition
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Term
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Definition
1. Water soluble 2. Lipid soluble
-13 vitamins, unique structures
-small requirements
-Organic compounds
-Function in the body in a regular metabolic capacity
-Many function in chemical reactions involved in the release of energy from carbs, fat, protein and alcohol
-Do not function as a structure |
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Term
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Definition
1. Major 2. Trace
-Inorganic substances
-function in the body in structural, regulatory and metabolic capacities
-Do not supply energy |
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Term
| Nutrients that release energy during their metabolism |
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Definition
| CHO(carbohydrates, 4 Kcal/g), Protien (4 kcal/g), Fat(lipids, 9 kcal/g) |
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Term
| Nutrients that do not release energy during their metabolism |
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Definition
| vitamins, minerals, water |
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Term
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Definition
(B vitamins, Ascorbic Acid (vitamin c))
-takes less time to be deficient because we don't store high amounts (Scurvy is vitamin C deficiency)
-Less toxic because body excretes the extra in unrine |
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Term
| Fat (lipid) soluble Vitamins |
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Definition
(Vitamins A, D, E, K (DEKA))
-Body stores well
-absorbed with fat
-more toxic (vitamins A and D) in excess (too many supplements) |
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Term
| Minerals functions in the body |
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Definition
Structural:
-component of bone and teeth (calcium)
Metabolic:
-Part of the bodies compounds (hormones, hemoglobin
-Cofactor for enzymes and vitamins (makes enzymes active)
-Transmission of nerve impulse (Sodium)
-Maintenance of fluid balance (Sodium) |
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Term
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Definition
Calcium, Chloride, Magnesium
-Mineral you need greater than 100 mg a day |
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Term
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Definition
Chromium, Iron, Copper
-need less than 100 mg each day |
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Term
| History of the development of Nutrition sicence |
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Definition
| -went from being deficient in past of certain nutrients to having an excess amount in todays world (there is still a lack of iron (anemia), calcium (osteoporosis), potassium though) |
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Term
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Definition
| the study of whole populations and their health problems (notice in US rates of prostate and breast cancer much higher than rates in china) |
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Term
| Laboratory Animal Studies |
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Definition
| nutrition research done on animals, can't study certain things on humans because of risk of endangerment |
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Term
| Human Intervention Trails |
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Definition
| control group vs. experimental group,used to study a large group of people |
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Term
| Single-factor nutrition diseases |
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Definition
-the onset of signs of deficiency is usually rapid
-replacement of the nutrient which is lacking re-establishes "health"
- Vitamin C deficiency and scurvy |
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Term
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Definition
Factors can be either :
- Non-modifiable (ages, gender, genetic background)
or
-Modifiable (diet, physical activity, smoking habits)
-The onset of signs of disease may occur over several years
-associated will excessive intake of food or nutrients
-Heart disease |
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Term
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Definition
-individual does not consume sufficient amounts of a nutrient to meet the needs for cellular activity's (energy, tissue synthesis)
- From: Decreased dietary intake, excessive loss, increased requirements (eat no meat, loss blood, pregnancy)
-Results in: depletion of tissue stores, biochemical changes, critical signs of symptoms (RBC smaller, anemia) |
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Term
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Definition
-24 hour recall (what did you what yesterday
-Food records, write down what you ate every single day
-Diet history
-food-frequency questionaire |
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Term
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Definition
(Body Composition)
-Height, weight, length, circumference (most common)
-Body comp (lean mass, body fat) |
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Term
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Definition
| Blood, Urines, feces, sweat and hair (cholesterol, glucose, Iron level) |
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Term
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Definition
-Medical History (family-high blood pressure)
-Physical exam (take blood pressure) |
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Term
| "New food guide pyramid (2005) |
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Definition
"Steps to a healthier you"
-Includes activity
-Emphasizes moderation and variety
-personalization
-lists foods in measurable amounts |
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Term
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Definition
| 1 slice of bread, 1 cup dry cereal, 1/2 cup cooked rice, pasta or oatmeal |
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Term
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Definition
1 cup of raw cooked vegetables or vegetable juice or 2 cups leafy greens
-people lack in US |
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Term
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Definition
1 cup of fruit or 100% fruit juice pr 1/2 cup dried fruit
-people lack in US |
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Term
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Definition
| 1 cup of milk or yogurt, 1.5 ounces of natural cheese |
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Term
| Meats and beans = 1 ounce |
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Definition
| 1 ounce of meat, poultry or fish, 1 egg or 1/4 cup cooked beans |
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Term
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Definition
-doesn't take into consideration lactose intolerant
- need to be able to get on the internet
- calorie recommendations quite high |
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Term
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Definition
| Select a variety of foods from withing each food group |
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Term
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Definition
| Balance intake of high energy, high-fat foods with low-fat, high dietary fiber foods |
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Term
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Definition
| Select foods with limited amounts of sugar, salt and fat |
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Term
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Definition
| Select foods to provide essential nutrients, fiber and energy in amounts sufficient to maintain health and body weight |
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Term
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Definition
| The ratio derived by dividing a food's nutrient content by its calorie component |
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Term
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Definition
| a food high in calories, has little or no nutrients (soda) |
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Term
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Definition
| food low in calories, but has a significant amount of nutrients (fruits and vegetables) |
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Term
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Definition
| a comparison of the calorie content of a food with the weight of the food |
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Term
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Definition
physical chewing and mixing food with saliva
-contains a starch/carbohydrate digestion enzyme |
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Term
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Definition
-Churn and mix food into a liquid mass
-can hold about a football size of food an fluid
-adds acids, enzymes and fluid
-very acidic, helps with protein digestion
-walls of stomach protected from acidity |
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Term
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Definition
-long but small diameter
-major site of digestion and absorption
-not smooth, has finger-like projections called villi, gives a large surface area
-things absorbed 99% of the tim |
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Term
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Definition
-some absorption (water and a few minerals)
-helps us past waste products and water |
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Term
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Definition
-lots of jobs
-makes bile, which is needed for fat digestion |
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Term
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Definition
-Stores bile
-has a tube that enters the small intestine to pass bile on for fat digestion |
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Term
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Definition
- makes digestive enzymes
-connects to small intestine
-makes insulin(maintenance of carbs in blood system) |
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Term
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Definition
- makes digestive enzymes
-connects to small intesine
-makes insulin(maintenance of carbs in blood system) |
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Term
| Actions of the Gastrointestinal Tract (GIT) |
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Definition
-Secretion of substances out of the body (enzymes, mucous, bile)
-Release of hormones to rest of the body for regulation of digestion, absorptions and metabolism
-Absorption of nutrients from the GIT into the circulatory system
-Fermentation results in the productions of short-chain fatty acids, gases, vitamins (specifically vitamin K)
-Excretion of waste products in stool undigested/unabsorbed foods(fiber), microorganisms (bacteria), water and minerals, true waste from liver and intestines |
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Term
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Definition
| physical and chemical breakdown of food into component groups |
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Term
| Physical Phase of Digestion |
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Definition
| Mixing and moving food throughout the GIT (motility) |
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Term
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Definition
-Digested material is propelled through the GIT by a wavelike process called peristalsis. Coordinated contractions throughout the GIT propel and mix foodstuff (esophagus and small intestine)
-controlled by sphincters, ring-like muscular valves which prevent the back flow of chyme (mixture of partially digested food and digestive juices), control movement (gates of GIT tract) from one area to another, prevent things from going the wrong way |
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Term
| Lower esophageal sphincter |
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Definition
| located end of esophagus and beginning of stomach, try's to prevent the stomach contents from coming back up into esophagus (throwing up, acid reflux) |
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Term
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Definition
| start of stomach and small intestine, gate keeper, slowly opens and closes and allows small amounts of food from stomach to enter small intestine |
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Term
| Chemical Phase of Digestion |
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Definition
-Stomach acid breaks some chemical bonds (protein digestion and absorption of minerals)
-Enzymes or breaking of specific bonds (synthesized in the cells of the pancreas, mouth, stomach, small intestine and active in the mouth and small intestine (most common))
-Reactions w/ enzymes dependent on Acid-base conditions (pH), substrate (type of bonds), presence of co-enzymes and other compounds (bile acids)
-regulation of digestion (Nervous system, hormones) |
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Term
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Definition
-Nerves relay messages from the GIT to the central nervous system (brain)
-nerves send commands from the brain to the organs and glands of the GIT |
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Term
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Definition
substance produced in a body that helps another part of the body
-regulatory hormones control release of digestive enzymes and juices |
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Term
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Definition
-Stomach
-food, especially proteins, caffeine, spices, alcohol
-stimulates stomach acids and enzymes |
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Term
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Definition
-Small intestine
-fat and protein
-stimulates pancreas and live secretions and bile for protein and fat digestion |
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Term
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Definition
-Small intestine
-acid (from stomach) in small intestine
-bicarbonate to neutralize acids |
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Term
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Definition
| Movement of small molecules (nutrients) across the GIT wall from intestinal lumen to blood or lymph |
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Term
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Definition
-majority occurs in the small intestine
-water, drugs, and small amounts of alcohol are absorbed in the mouth and stomach
-Fermentation products, sodium, potassium, and water are absorbed in the large intestine |
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Term
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Definition
-nutrient from large intestine to lymph or blood system
-no energy, with or without a carrier, fructose, fatty acids
-nutrient goes from high to low concentration
-between cells
-across membranes (with a protein carrier and without) |
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Term
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Definition
-uses energy (glucose, amino acids, some vitamins)
-nutrient can go from high to low concentration
-requires a protein carrier across a membrane |
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Term
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Definition
-erosion of top layer of cells in the stomach or duodenum(first part of small intestine)
-H. pylori, a microorganism degrades protective layer
-not caused by stress or smoking (but can make worse)
-treatment: medication that gets rid of bacteria, decreasing stress, avoiding offending foods |
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Term
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Definition
-reflux esophagitis due to a weakened lower esophageal sphincter, which allows the back flow of stomach acid into the esophagus
-heartburn can be aggravated by coffee, alcohol and nictoine because of their negative effects on the tension of the sphincter between stomach and esophagus
-treatment: wieghtloss, eating smaller meals, sitting up after eating |
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Term
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Definition
-Blockage of bile duct from gallbladder
-Fat malabsorption can result
-treatment: removal of gallbladder, lower fat diet |
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Term
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Definition
-lack of enzyme (lactase)
-bloating and diarrhea from fermentation
-majority of adults
-treatment: avoid mile products, products that help you digest lactase (pills)
-not enough calcium (orange juice) |
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Term
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Definition
-painful difficult bowel movement
-lack of fiber and other causes
-treatment: fluid, physical activity, fiber |
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Term
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Definition
-swollen veins of rectum and anus
-lack of fiber |
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Term
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Definition
-watery stools
-lack of fiber
-infections/food poisoning
-treatment: increase fiber, replenish fluid losses |
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Term
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Definition
-mucosal malabsorption
-gliadin/ gluten restricted diet
-eventually damages the small intestine lining
-treatment: avoiding, gluten free diet |
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Term
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Definition
-large intestine
-small pouches form in the colon wall
-inflammation occurs from bacteria or irritants
-low incidence in high fiber diets
-areas that have diets that contain lots of fiber don't get it
-treatment: adequate fiber intake |
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Term
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Definition
-monosaccharide
-basic unit of starch and cellulose
-type of sugar in blood, table sugar
-major type used in human energy metabolism
-part of sucrose and lactose |
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Term
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Definition
-monosaccharide
-sugar found commonly in fruit and honey
-sweeter than any other sugar |
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Term
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Definition
-monosaccharide
-Structure similar to glucose
-found in milk and dairy products
-part of lactose
-present as monosaccharide in small intestine after digestion |
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Term
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Definition
-disaccharides, most common
-found in fruit, plants, table sugar
-made up of glucose and fructose
-digestible
-absorbed as glucose and fructose |
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Term
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Definition
-disaccharide
-found in small intestine after starch breakdown
-made up of two glucoses
-vegetables
-absorbed as glucose |
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Term
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Definition
-disacchraide, most common
-found in milk products (up to 1/4 the energy in milk, less in some cheeses (swiss and cheddar) and yogurt)
-made up of glucose and galactose
-digestible (by most children, not by most adults) |
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Term
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Definition
| sugars that have several monosaccharides linked together |
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Term
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Definition
-oligosaccharide
-multiple glucose units
-found in some sports drinks
-digestible and absorbed as glucose
- |
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Term
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Definition
-oligosaccharide
-indigestible
-could be up to 10% of the weight of some beans
-fermented in large intestine
- |
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Term
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Definition
-very long carbohydrate chains (composed of many monosaccharide units, primarily glucose)
-known as complex carbohydrate
-major types: starch (pasta, bread, rice), glycogen (the way humans and animals store carbohydrates), Dietary fiber (cellulose, protein, not fully digestible) |
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Term
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Definition
-mixing and grinding with saliva
-saliva has amylase (an enzyme)
-amylase digests starch (glucose (what makes starch sweet), maltose, oligosaccharides) |
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Term
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Definition
-mixing with acid (inhibit amylase)
-acid stops mouth amylase from working
-protein digestion (makes carbohydrates more accessible) |
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Term
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Definition
| -excretes amylase and other enzymes into small intestine |
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Term
| Carb digestion: small intestine |
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Definition
-most important for carb digestion and absorption
-amylase (enzyme from pancreas, starch digestion)
-disaccharides located on wall of intestine: sucrase (digest sucrose into two monosaccharides, enzyme from small intestine), Maltase (maltose digestion, enzyme from small intestine), Lactase (lactose digestion (mainly children), enzyme from small intestine) |
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Term
| Carb digestion: Large intestine |
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Definition
| -fermentation of undigested material (fiber- not capable of fully digesting it) |
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Term
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Definition
-occurs only in small intestine
-facilitated diffusion (fructose; monosaccharide)
-active transport (glucose and galactose), goes into the blood system then to the liver where they are all converted to glucose then goes back into the blood system |
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Term
| Provision of energy: Glucose |
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Definition
-primary form of carbohydrate used for energy (as ATP)
-when metabolized, carbohydrates release 4 Kcal/g
-glucose is metabolized to produce energy (ATP is formed, ATP is the form of energy used by most processes, oxygen needed for complete metabolism)
-glucose available for cell, ability to store away glucose, always has to be available (from blood, from glycogen (stored carbohydrate) |
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Term
| Provision of energy: Glycogen |
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Definition
-limited storage, only about a days worth, may use up faster if physically active
-primary stored in liver and muscles( muscles can only provide to muscle cells)
-degradation of glycogen to glucose, vitamin B6 dependant (used with energy metabolism) |
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Term
| Daily intake of Carbohydrates |
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Definition
-minimum should be 50 to 100 g/day
-typically consume 200 to 300 g/day
-most people get plenty |
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Term
| Inadequate Carbohydrate consumptions |
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Definition
-blood glucose is lowered
-glycogen is used to maintain blood glucose (glycogen is depleted, lost a lot of water)
-Protein catabolism is increased (breakdown of muscle tissue, most amino acids can be used to make glucose, most amino acids can be used to make energy)
-fat catabolism is increased (fatty acids are incompletely catabolized, forms ketones, ketogenesis (can affect pH of the blood system), energy requirements met by oxidation of fat and protein (when you break down fat w/o carbs you incompletely breakdown fat and it forms ketones (excreted in the breath) |
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Term
| Regulation of blood glucose |
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Definition
-blood glucose is maintained within a narrow range (80-100 mg/dl)
-higher or lower levels can be dangerous
-hyperglycemia (high glucose blood stream)
-hypoglycemia(low glucose blood stream)
-blood glucose is regulated by hormones (insulin and glucagon) |
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Term
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Definition
-allows glucose to enter cells
-from pancreas
-released when blood glucose is high (like after a meal)
-causes increased glucose uptake by cells
-decreases blood glucose |
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Term
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Definition
-from pancreas
-released when blood glucose is low
-causes glycogenolysis (glycogen to glucose, glucose from liver to blood, requires vitamin B6)
-increases blood glucose |
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Term
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Definition
-adrenaline, lipid derived hormone
-from adrenal gland
-released when stressed (fight or flight response)
-causes glycogenolysis (rapid breakdown of glucose, blood glucose increases)
-Causes triglyceride (fat) breakdown (increases blood fatty acids for metabolism) |
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Term
| Once you have glucose in a cell..... |
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Definition
1. Use right away for energy
2. Store it as glycogen(limited)
3. Convert it to fat |
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Term
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Definition
-issue with pancreas not producing insulin or insulin that doesn't work properly
-inability to regulate blood glucose levels
-poor control of blood glucose can lead to abnormally low or high levels of glucose, metabolites and other nutrients
-type I, type II or gestational |
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Term
| Complications with Diabetes |
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Definition
-leading cause of kidney failure
-cause of amputation because of an increase risk of infection and poor healing
-heart disease
-leading cause of blindness |
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Term
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Definition
-about 10% of all cases
-usually occurs in childhood
-pancreas does not secrete insulin
-onset occurs abruptly
-hyperglycemia after eating carbohydrate (body fills with glucose thats trapped)
-blood glucose increases (cells can't get energy from glucose)
-glucose uptake is not increased (lack of insulin)
-fat is used for energy (instead of glucose because its trapped)
-ketone production
-severe ketosis (disrupts acid-base balance of blood), deadly, immediate medical treatment
-Symptoms: Unexplained weightloss, excessive hunger, thirst, frequent urination, fatigue, dizziness, poor wound healing, blurry vision
-treatment: balance carbohydrate and fat intake (high fiber better than high sugar carbs), increase complex carb intake (carbs that have fiber slow glucose going into blood system), limiting sugar (can have small amounts), use insulin (injections, pump) |
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Term
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Definition
-usually in adults but today more children and young people are getting it because of increase in obesity
-pancreas secretes insulin (sometimes makes too much)
-gradual onset (more mild)
-cells are resistant to insulin (don't respond, broken)
-hyperglycemia (high blood glucose)
-individual typically doesn't even know they have it, symptoms may seem normal
-common diagnosis second to obesity (large fat cells become insulin resistant, ketosis is less frequent than in Type I
-symptoms same as type I
-Treatment: reduce weight(as people lose weight its easier to control glucose level), exercise, reduce energy intake (limiting calories), consistent meal times and consistent amounts of food (challenging for people, decrease intake of fat, decrease intake of simple carbohydrates, increase intake of complex carbohydrates, medications (help the insulin work a little more efficiantly, insulin injections, testing blood glucose level |
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Term
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Definition
-develops during pregnancy
-cells become resistant to insulin(like type II, body continues to make insulin but doesn't work)
-common to test most women today
-important for both mother and fetus health
-usually goes away after pregnancy
-treatment (same as type II)
-exception: avoid weight loss until after birth |
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Term
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Definition
-blood glucose levels are below normal, can be deadly for someone with diabetes
-symptoms: felling shaky, nervous, tired, sweaty, cold, hungry, confused, irritable or impatient
-treatment: small frequent meals (6 meals instead of 2 or 3), decrease intake of simple carbohydrates, increase intake of complex carbs (simple sugars cause a fast increase in glucose but drops must faster than complex carbs) |
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Term
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Definition
not eating for 12hrs
-blood glucose levels fall
-glucagon released
-glycogen is used to maintain blood glucose levels |
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Term
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Definition
-blood glucose levels rise
-insulin is released
-glucose is taken into cells
-glycogen is made
-large meal body stores away extra glucose as glycogen |
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Term
|
Definition
(2 days w/o eating)
-similar to fasting
-protein broken down to amino acids
-after two days wouldn't have any glycogen left
-amino acids used to make glucose (brain needs glucose to survive)
-glucose used to help metabolism of fatty acids |
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Term
|
Definition
-protein used to maintain essential levels of glucose
-fatty acids used for energy
-ketones produced,can build up and cause problems |
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Term
| Sugar consumption in the US |
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Definition
-increasing, everything is made with it, cheap to produce and sweet so used in a lot of products, portion sizes have increased (candy bars king size)
-obesity still increasing, too much sugar can be stored as fat |
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Term
| Health risks of too much sugar: Direct Risks |
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Definition
-heart disease, tied to obesity, excess sugar (empty calories, not nutrients provided)
-diabetes, sugar does not directly cause, tied to obesity, excess sugar (empty calories)
- Hyperactivity, research shows its caffeine not sugar, no evidence for long term effects, short-term may be due to caffeine instead, high caffeine in chocolate and soda
-dental carries, simple sugars(especially sticky and if it stays a long time), acid production by mouth bacteria, erosion of tooth enamel |
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Term
| Health risks of too much sugar: Indirect risks |
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Definition
-refined sugars=empty calories
-contributes to increased energy consumption
-weight gain (obesity ==>increased risk of chronic disease) |
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Term
| Recommendations for simple sugar intake |
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Definition
-moderation
-less than or equal to 10% of total energy intake
-2,000 calories based dies 12 teaspoons of sugar is equal to 10% (12 oz soda=10 tsp and a 64 oz soda=53 tsp) |
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Term
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Definition
-Dipeptide: aspartic acid and phenylalanine
-4 kcal/g
-200 times sweeter than sucrose
-3.5 g/day
-PKU patients should avoid |
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Term
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Definition
-1970's first artificial sweetener
-0 kcal/g
-500 times sweeter than sucrose
-1 g/d |
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Term
|
Definition
(gum, sugar free candy)
-doesn't cause tooth decay
-sorbitol,manitol, xylitol (anything that ends in ol)
-2-4 kcal/g
-sweet as sucrose
-possible GI complications, large amount can cause diarrhea |
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Term
|
Definition
-no aftertaste
-heat stable, can bake with it
-recognized as safe |
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Term
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Definition
-herb derived from a plant
-O kcals/g
-200-300 times sweeter than sugar
-Generally recognized as safe (GRAS) |
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Term
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Definition
-Mostly poly saccharide in nature (chemical bond linking monosaccharide units cannot be digested by human enzymes and some types of dietary fiber can be fermented by colonic bacteria in the large intestine)
-Functional properties (water-holding capacity, fermentation, nutrient binding)
-Can be insoluble or soluble |
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Term
|
Definition
-cellulose, hemicellulose, ligin
-does not dissolve in water
-forms structural of plants
-not fermented rapidly by colonic bacteria
-Causes increases fecal bulk, prevent constipation, decreased fecal transit time
-Grains, seeds |
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Term
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Definition
-Pectins, gums, mucilage, some hemicelluloses
-dissolves or swells in water, absorbs some water from the GIT
-delays gastric emptying (you feel full without a lot of calories), slows nutrient absorption, helps control blood glucose, lowers blood cholesterol levels, provides energy to colon
-oat bran, oat products, fruits, vegetables, beans, psyllium |
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Term
| Recommendations for Fiber Intake |
|
Definition
-25-38 grams per day, for children 5 grams plus age per day
-consume different types of dietary fiber
-unrefined, not purified food |
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Term
| Health risks associated with high fiber intake |
|
Definition
-More than 60 g/day
-intestinal blockages, take in too much and block it, may require surgery
-binds minerals (calcium, zinc, iron) eventually be excreted
-intestinal gas or cramping
-may stunt growth in children
-vegans risk getting too much |
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Term
|
Definition
-Atkins, south beach, zone, sugar busters
-higher in protein and fat consumption
-similar mechanism to fasting, when you restrict carbs your body uses alternate fuels
-generally also low in calories
-lose water weight and muscle mass and lose some of fat stores
-side effects: bad breath (body excreting ketones), constipation, fatigue, nausea, dizziness, bone loss (more protein you take in the more body is likely to use calcium from bones)
-net carbs |
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Term
|
Definition
-Term used by low carbohydrate diet proponents
-not approved by the FDA
-Total number of carbohydrates minus fiber, glycerin and sugar alcohols (glycerin and sugar alcohols do have effect on blood sugar) |
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Term
|
Definition
-type of lipid
-from animal products (bacon, eggs (yolk)
-synthesized by the liver and intestine, body can produce its own cholesterol |
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Term
|
Definition
-plant form of cholesterol
-from plants and some animals
-reduce cholesterol absorption, can be used to lower cholesterol |
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Term
|
Definition
-plate like
-characterized by a 4-ring core structure
-clear, waxy substance
-lipophilic (lipid friendly and soluble in lipids) |
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Term
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Definition
-structural (no energy)
-component of cell membrane, gives structure and shape
-regulation: precursor for hormone synthesis (estrogen, testosterone, ephedrine), precursor for bile acid synthesis by the liver, needed for fat absorption, precursor for vitamin D, by sunlight in skin
-nerve impulse transmission |
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Term
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Definition
-their physical and metabolic properties are dependent upon constituent fatty acids
-types: fats (solid at room temp (lard, butter)), oils (liquid at room temp. (olive oil and vegetable oil))
-structure (glycerol, backbone, 3 fatty acids, ester bond to glycerol) |
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Term
| Functions of Triglycerides |
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Definition
-provision of energy (make almost all of the lipid consumed, largest energy store in body, unlimited storage capacity, 9 kcal/gram, needs oxygen for complete metabolism, needs carbohydrate for complete metabolism
-stored mainly in adipose tissue and also muscle
-broke down by lipolysis
-cushion for internal organ insulation
-building blocks for cell membrane
-regulation of metabolism
-transport and absorption of fat soluble vitamins
-promotes saiety (not hungry)
-usually taste good in foods |
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Term
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Definition
bascially a triglyceride missing a fatty acid w/ a phosphorus instead
-glycerol backbone
-two fatty acids (ester bond)
-3rd fatty acid replaced by a phosphate containing group |
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Term
| Functions of a phospholipid |
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Definition
-component of cell membranes
-maintains structural integrity of cell
-emulsifier |
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Term
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Definition
-mixes w/ both fatty and watery substances
-keeps lipids soluble in water
-amphiphillic (water soluble (phosphate group fat soluble fatty acids)
-mayonnaise, egg yolk (causes oil and vinegar to come together) |
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Term
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Definition
-fatty acids are chains of carbon atoms and hydrogen
- length of the chain is variable (a fatty acid usually has an even number of carbons)
-long chain fatty acids (16 or more carbons)
-medium chain (8 to 14 carbons)
-short chains (6 or less carbons) |
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Term
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Definition
-all the spaces on the carbon chain that are available for chemical bonds are occupied by hydrogens (no double bonds)
-long-chain SFA's are solid at room temperature
-animal fat contains a high proportion of SFA's
-beef tallow, Pig lard and milk fat
-plant sources of fat usually contain a lower proportion of SFA's
-some sources can be high, especially those used in processed baked goods
-palmitic acid: 16 carbons, palm, kernal and coconut oil
-stearic acid: 18 carbons |
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Term
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Definition
-healthy fats
-hydrogens do not occupy all the spaces on the carbon chain that are available for chemical bonds. Two carbons form a double bond between each other, makes fat more liquid
-less unsaturated (solid at room temp, melts at high temp)
-more unsaturated (liquid at room temp and melts at a lower temp)
-cis (most double bonds, hydrogens on same side), most common normally made in humans, bent shape, melts at lower temp
-found in margarine and processed foods
-produced during hydrogenation
-straighter shape
-acts like a SFA or a less unsaturated fatty acid
-melts at a high temp
-smoother creamer we like this as consumers |
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Term
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Definition
| used to make margarine. It results in decrease in unsaturation (less double bonds) and conversion of cis to trans |
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Term
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Definition
| the process of double bonds being destroyed and converted to other types of bonds. This happens with exposure to heat and oxygen. Makes oil taste bad. Protection against rancidity can be supplied by antioxidants, unsaturated fats can go bad |
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Term
| Monounsaturated fatty acids (MUFA) |
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Definition
-one double bond in the carbon chain
-oleic acid-monunsaturated fat
-18:1 number of carbons to number of double bonds
-monosaturated fatty acids, olive oil, canola oil and nuts |
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Term
| Polyunsaturated fatty acids (PUFA) |
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Definition
-more than one double bond in the carbon chain
-some are essential to the diet, body can produce itself |
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Term
| Essential fatty acids (EFA) |
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Definition
-required in the diet
-deficiency,growth failure, scaly skin, reproductive failure, poor imunity
-30% daily diet
-omega 6 and omega 3 |
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Term
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Definition
-linoleic acid (18:2 n-6, n-6 position of the last double bond
-corn sunflower, sunflower and soy bean oils (vegetable oils)
-Arachidonic acid (20:4 n-6, meat is a good source)
-usually get a good amount in U.S., maybe too much |
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Term
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Definition
-Alpha-linolenic acid (18:3 , n-3, soybean, flaxseed and licensed oil are all good sources
-eicosapentaenoic acid (EPA's) (20:5 , n-3, cold water fish oil (salmon) |
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Term
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Definition
-2000 calorie diet
-<65 grams total fat (<30% total calories)
-<20% grams saturated fat (<10% total calories)
-limit trans fat
-20% from mono and poly-unsaturated fat |
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Term
| Processes regulated by eicosanoids |
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Definition
-blood pressure, eat a lot of omega 3 produces eciosaniods than can lower BP
-blood clotting, omega 3 makes blood less likely to clot (omega 6 may make more likely)
-Immune system |
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Term
| Digestion of dietary lipids |
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Definition
-fat doesn't mix with water
-mouth (lipase in mouth (only in infant)
-Stomach (large fat droplet formed due to acid and protein digestion, fat sticks together, not alot of chemical digestion
-pancreas (enzymes (lipases) secreted into small intestine, lipase breaks down into triglyceride to monoglycerides and fatty acids (this becomes active in small intestine)
-liver (bile stored in gallbladder and secreted in small intestine (made up of bile acids and other components to help make micelles (small water droplets of lipids needed for fat digestion)
-small intestine (main place for fat digestion, small fat droplets formed, monoglycerides from triglycerides by lipases |
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Term
| Absorption of dietary fat |
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Definition
-(SCFA), short-chain fatt acids, passive diffusion directly into blood
-Glycerol, passive diffusion directly into blood
-(LCFA), long chain fatty acids |
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Term
| Long-chain fatty acids, monoglycerides, phospholipids and cholesterol |
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Definition
-to big to be absorbed in blood system
-passive diffusion into chylomicrons with PL, cholesterol and fat soluble materials (chylomicrons make the fat soluble material water soluble by coating the outside with phospholipids)
-chylomicrons released in lymph |
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Term
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Definition
| more fat from an intestinal cell eventually into the blood system by disguising it |
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Term
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Definition
-SCFA can be transported in the blood free (unbound and not in chylomicron)
-MCFA can be in the blood free
-LCFA |
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Term
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Definition
-bound to albumin (a protein)
-as part of lipoproteins (Chylomicron, VLDL, LDL, HDL)
-lipoprotein lipase, enzyme that removes fat from lipoprotein |
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Term
| Low Density lipoproteins (LDL) |
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Definition
-made from VLDL in blood
-move cholesterol to most of the blood to the tissues need it
-stays, in blood a long time, drop cholesterol in blood vessels
-related cardiovascular disease arteries
-smoking, obesity a lot related can increase LDL to plaque formation levels
-drops during weight loss
-saturated and trans fat increase LDL |
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Term
| High density lipoproteins |
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Definition
-made by liver
-picks up cholesterol and moves to liver (gets rid of it)
-lower risk of cardiovascular disease
-"good cholesterol"- good in high demands
-limiting fat intake (more mono and poly)
-physical exercise has high LDL
-Not smoking
-maintaining healthy weight
-moderate alcohol intake |
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Term
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Definition
-found in animal products
-liver- cholesterol converted to bile acids, high blood levels vs low blood levels
-intestine- needed for chylomicrons, high dietary cholesterol vs low dietary cholesterol, a high fat diet without cholesterol can still result in high blood cholesterol
-not used for energy |
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Term
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Definition
-fast foods
-processed meals
-salad dressing
-sandwich spread
-fried foods
-high fat dairy products
-snacks and sweets |
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Term
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Definition
-"hardening of arteries"
-build up of plaque along the arterial lining
-plaque is made up of oxidized cholesterol, protein and calcium
-antioxidants may help by stopping the oxidation (rancidity) of cholesterol and other lipids |
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Term
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Definition
| -refers to build up of plaque in the arterioles (smaller vessels), feeding tissues |
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Term
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Definition
| lack of oxygen (blow flow to tissue) |
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Term
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Definition
-heart attack
-occlusion of blood vessels to heart
-damage to tissue |
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Term
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Definition
-stroke
-occlusion of blood vessels to brain
-effects: lose control of one side of body, effect speech and swallowing |
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Term
| Risk factors for coronary heart disease |
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Definition
-smoking, can increase LDL level, makes blood more likely to clot
-hypertension, high blood pressure damage vessels and make more likely to form plaque
- blood lipids (fasting), triglycerides, blood cholesterol, LDL cholesterol, HDL cholesterol (want to be higher)
-obesity- waist to hip ratio important
-diabetes, high plasma TG is main problem
-lack of exercise
-stress
-hereditary (genetics)
-gender, males develop earlier women after menopause (estrogen somewhat protective from heart disease, drops after menopause and HDL drops and LDL increases |
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Term
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Definition
-plaque formation
-lesion
-deposition of fat and cholesterol, powered by high LDL and low HDL |
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Term
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Definition
-thickening of plaque
-promoted by high blood LDL levels
-arteries become less elastic
-people may not even know they have symptoms |
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Term
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Definition
-very narrow lumen (size of open area of vessel)
-clot or spasm leading to complete occlusion of blood vessel |
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Term
| Dietary strategies to reduce risk of CVD |
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Definition
-change fat intake (reduce saturated fat consumption, reduce animal fat, drink fat free or 1% milk, reduce intake of coconut and palm oils
-replace saturated fats with monounsaturated, olive oil, canola oil and nuts
-maintain polyunsaturated fat intake 1/3 total fat intake, vegetable and fish oils, lImits bloods ability to clot may lower BP, lower omega 3
-decrease trans fat intake
-reduce dietary cholesterol intake
-increase dietary fiber intake
-lose weight
-phytochemicals (antioxidents from fruits vegetables) |
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Term
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Definition
-protein
-4 kacl/g (fat usually has 9 kcal/g)
-doesn't worked in cooked products |
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Term
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Definition
-glucose-fatty acid complex
-zero kcal/g
-undigestible or Unabsorbable
-causes diarrhea
-found in potato chips, can cook with it |
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Term
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Definition
-simple carbohydrates (4 kcal/g, often not calorie reduced food, energy imbalance still possible, obesity is a factor in CVD and other diseases, US fat intake as percent of energy has gone down, obesity has increased bc of calorie increase
-modified starch- 4kcal/g, similar to simple carbohydrates
-dietary fiber - 1 kcal/g, energy reduced food |
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