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Midterm 2 Review

This review covers chapters 5 to 8 of the textbook, focusing on carbohydrates and lipids. Topics include the types of carbohydrates, their digestion and absorption, regulating blood glucose levels, the types of lipids, lipid digestion and absorption, the role of proteins, protein digestion and absorption, energy balance and weight management, and the effects of diet and eating habits on health.

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Midterm 2 Review

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  1. Midterm 2 Review Chapters 5-8

  2. Midterm #2 • Chapters 5-8 • Multiple Choice and True/False (50) • Multi-part Short Answers (4) • Bring: Scantron, Non-graphing calculator, pencil, eraser

  3. Chapter 5: Carbohydrates • Carbohydrates include sugars, starches, and fibers • Major food sources: plants • Two main carbohydrate types: • Simple (sugars): mono + disaccharides • Complex (starches and fiber) • Bond: alpha or beta glycosidic bonds

  4. Carbohydrates • High Fructose Corn Syrup • Complex Carbohydrates • Starch vs. Glycogen • Amylose (straight) vs. Amylopectin (branched) • Fiber: non-digestible before entering large intestine • Soluble: dissolves in water  gel-like  slows digestion • Fermentable • Insoluble: does not dissolve in water  creates a bulk  larger, softer stool • Fermentable (Resistant Starch) vs. Non-Fermentable

  5. Fiber Diagram

  6. Carbohydrates Digestion & Absorption • Mouth: Salivary amylase • Small intestine: • Enzymes: pancreatic amylase, brush border enzymes • End product: Glucose • Liver stores and releases glucose to maintain blood glucose • Large intestine: • Bacteria in colon digests rest of carbohydrates, soluble fiber, and resistant starch (a type of insoluble fiber) to gas + short chain fatty acids  energy supply for colon cells

  7. Regulating Blood Glucose Levels

  8. Carbohydrates and Health • Glycemic Index • Hyperglycemia vs. Hypoglycemia • Hyperglycemia consequences: sweet urine, ketosis/acidosis (if you are also diabetic) • Hypoglycemia: • Reactive Hypoglycemia • Fasting Hypoglycemia • Consequences: ketosis/acidosis, coma  death • Diabetes I, II, Gestational Diabetes

  9. Carbohydrates in your diet • Nutritive vs. Non-nutritive sweeteners • Nutritive: • Natural, Refined, Sugar Alcohol • Can be “sugar free,” but not always calorie free • Non-Nutritive: “Artificial sugar” • Saccharin (bladder cancer), Aspartame (PKU), Acesulfame K (Stable under heat), Sucralose

  10. Chapter 6: Lipids • Types: Triglycerides, Phospholipids, Sterols • Made of: Glycerol + Fatty Acids • Bonds and Saturation: • Saturated fatty acids vs. Unsaturated fatty acids (MUFA, PUFA) • Saturated fatty acids: all single bonds • Unsaturated fatty acids: Cis (natural) vs. Trans fatty acids (partial hydrogenation) • Essential vs. Non-essential fatty acids

  11. Lipids • Triglycerides • Functions: energy storage, insulation/protection, etc. • Visceral vs. Subcutaneous fat • Food sources by most prevalent type: Saturated (animal) vs. Polyunsaturated (plants) • Phospholipids: • Functions: Emulsifier (bile, lingual lipase), Structural element for cell membrane (lipoprotein carrier) • Sterols • Functions: structural component, precursors to other substances

  12. Lipid Absorption

  13. Lipoprotein Pathway Summary

  14. Lipid Digestion • Fat hydrogenation Pros/Cons • Lipids and Health • AHA diet and lifestyle recommendations • Metabolic Syndrome • Cancer

  15. Proteins • Made up of: Amino acids • Essential, Non-Essential, Conditionally essential • Bond: Peptide bond • Denaturalization of Protein (factors and consequence) • Functions of Body Proteins

  16. Summary of Protein Digestion and Absorption

  17. Function of Blood Amino Acid Pool

  18. Protein in the Diet • Nitrogen balance • Recommended protein intake • Adult RDA = 0.8g/kg of body weight • Infants have highest needs relative to body weight • Physical stress increase your body’s needs for proteins • Protein Quality: Complete vs. Incomplete • Vegan vs. Vegetarian, Pros/Cons

  19. Health Effects of Protein Too Little Protein Too Much Protein Heart Disease Obesity Osteoporosis Cancer • Protein-energy malnutrition (PEM) • Kwashiorkor: severe protein deficiency • Marasmus: severe calorie deficiency

  20. Energy Balance and Weight Management • Energy input vs. output • Food intake is regulated by sensations of hunger, satiation, satiety, appetite • Physiological vs. psychological • Internal (physiological response) vs. External cues (environment) • Internal: sense of fullness, NPY, Ghrelin, Leptin • External: diet composition, sensory properties, portion size, environment/social, emotion

  21. How does our bodies use energy? Resting energy expenditure or (REE) Thermic effect of food (TEF) Physical activity (PA) REE + TEF + PA = Total Energy Expenditure

  22. Measuring Body Weight and Fat • Body composition • Is the relative amount of fat and lean muscle mass • Assess body weight via BMI • Assess body fat via DEXA/DXA, Underwater weighing, BodPod, Skinfold measurements, Bioelectrical impedance

  23. Overweight and Obesity • US: 2/3 or 66% of American adults are overweight/obese • Factors in development of obesity • Biology: genetics, race, fat cell development, sex/age • Social environmental factors: socioeconomic status, built environment, social factors • Lifestyle and behavior: psychological, physical activity • Weight cycling or “yo-yo dieting”

  24. Diet and Eating Habits • Adopting a healthy behaviors • Crash diets don’t work • Balancing energy sources: Carbs (45-65%), Fats (20-25%), Proteins (10-35% of total calories) • Weight management approaches • Underweight

  25. Resources • Your required textbook • Lecture Notes • Practice Quiz (online) • Classmates • Professor

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