Nutrition: Carbohydrates and Fats Overview
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Questions and Answers

What is the primary role of gluten in food?

  • To provide sweetness
  • To help maintain its shape (correct)
  • To act as a thickening agent
  • To enhance flavor

Which type of fatty acid is characterized by a single bond in its molecular structure?

  • Saturated Fats (correct)
  • Monounsaturated Fats
  • Polyunsaturated Fats
  • Trans Fats

What causes irritation in the small intestine for individuals with Celiac disease?

  • Excessive fat consumption
  • Lack of fiber in the diet
  • Improperly digested whole grains (correct)
  • High protein intake

What is the recommended daily protein intake for nonathletes?

<p>0.8g per kg of body (B)</p> Signup and view all the answers

Which foods are considered sources of probiotics?

<p>Yogurt and cottage cheese (A)</p> Signup and view all the answers

What is the primary role of enzymes in the body?

<p>To speed up chemical reactions (A)</p> Signup and view all the answers

In what form are carbohydrates absorbed in the small intestine?

<p>Monosaccharides (D)</p> Signup and view all the answers

What differentiates HDL cholesterol from LDL cholesterol?

<p>HDL is a scavenger, while LDL transports cholesterol to the liver (B)</p> Signup and view all the answers

Which of the following best describes the function of branched-chain amino acids (BCAAs)?

<p>They serve as building blocks of proteins and muscles. (C)</p> Signup and view all the answers

What is the primary purpose of transamination in amino acid metabolism?

<p>To transfer an amino group to a keto acid (B)</p> Signup and view all the answers

What causes lactose intolerance?

<p>Inability to produce lactase (D)</p> Signup and view all the answers

Which statement correctly defines the amino acid pool and its function?

<p>It contains individual amino acids used for various biological functions. (B)</p> Signup and view all the answers

What is the potential health benefit of replacing saturated fats with unsaturated fats?

<p>Reduced risk of hypertension (D)</p> Signup and view all the answers

What is the primary role of carbohydrates in the body?

<p>To create glucose for ATP energy (A)</p> Signup and view all the answers

Which carbohydrate type is not absorbed in the gastrointestinal tract?

<p>Fiber (D)</p> Signup and view all the answers

What differentiates soluble fiber from insoluble fiber?

<p>Soluble fiber swells in water, while insoluble fiber does not (A)</p> Signup and view all the answers

What occurs to blood glucose levels when carbohydrates are consumed?

<p>Blood glucose levels rise, prompting insulin release (A)</p> Signup and view all the answers

What is a key difference between Type 1 and Type 2 diabetes?

<p>Type 1 diabetes involves insufficient insulin production, Type 2 involves insulin resistance (C)</p> Signup and view all the answers

Which food source is high in soluble fiber?

<p>Fruits (D)</p> Signup and view all the answers

What triggers the pancreas to release insulin?

<p>Increased blood glucose levels (B)</p> Signup and view all the answers

What is the purpose of glucagon in the body?

<p>To release glucose into the bloodstream (D)</p> Signup and view all the answers

Which of the following is an example of a complete protein?

<p>Chicken (A)</p> Signup and view all the answers

What distinguishes fat-soluble vitamins from water-soluble vitamins?

<p>Fat-soluble vitamins require bile for absorption. (C)</p> Signup and view all the answers

In which part of the body are proteins primarily absorbed?

<p>Small intestine (A)</p> Signup and view all the answers

What is the primary consequence of a negative nitrogen balance?

<p>Loss of muscle tissue (C)</p> Signup and view all the answers

Which of the following vitamins is NOT water-soluble?

<p>Vitamin D (A)</p> Signup and view all the answers

Which of the following is a function of vitamin D?

<p>Calcium absorption (D)</p> Signup and view all the answers

Which of the following correctly represents complementary proteins?

<p>Beans and rice (D)</p> Signup and view all the answers

Which of the following foods is a good source of antioxidants?

<p>Broccoli (A)</p> Signup and view all the answers

Which populations are most likely to experience vitamin D deficiency?

<p>Individuals in extreme northern and southern locations with limited sun exposure (B)</p> Signup and view all the answers

What percentage of Daily Value (DV) must a food contain to be classified as an 'excellent source' of a nutrient?

<p>Over 20% (A)</p> Signup and view all the answers

Which condition is primarily caused by vitamin A deficiency?

<p>Night Blindness (C)</p> Signup and view all the answers

Which type of minerals are required in smaller amounts and include iron?

<p>Trace minerals (B)</p> Signup and view all the answers

What is the maximum amount of calcium that should be taken at one time to ensure proper bioavailability?

<p>500mg (C)</p> Signup and view all the answers

Which of the following food items is known to help lower blood pressure due to its potassium content?

<p>Oranges (D)</p> Signup and view all the answers

What condition is characterized by an abnormally low level of sodium in the blood?

<p>Hyponatremia (D)</p> Signup and view all the answers

What vitamin has been found to increase the bioavailability of iron?

<p>Vitamin C (C)</p> Signup and view all the answers

Flashcards

Function of carbohydrates

Carbohydrates create glucose, the body's energy source (ATP) for all functions.

Glycemic response

How blood glucose levels change over time after eating carbs.

Glycemic index

A ranking of how quickly a food raises blood sugar.

Monosaccharides & disaccharides

Simple sugars like glucose, fructose, galactose, lactose, sucrose, and maltose.

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Polysaccharides

Complex carbohydrates made of many glucose units (starch, glycogen, fiber).

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Difference between starch and fiber

Starch is digested into glucose, while fiber isn't absorbed by the body.

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Type 1 vs. Type 2 diabetes

Type 1: Autoimmune attack on pancreas, preventing insulin production. Type 2: Insulin resistance, often due to lifestyle and genetics.

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Insulin and glucagon role

Insulin allows glucose into cells; glucagon releases glucose from storage. Insulin = Key into cell, glucagon = Release from store

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Protein recommendations per day

Daily protein intake varies based on activity level. Non-athletes need 0.8g per kg of body weight, while athletes may require 1.2–2g per kg.

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Essential amino acids

Nine amino acids that the body cannot produce and must obtain from food.

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Enzyme function

Proteins that speed up chemical reactions by lowering the activation energy.

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BCAAs

Branched-chain amino acids (leucine, isoleucine, and valine) that are crucial for muscle building.

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Transamination and Deamination

Processes involved in converting one amino acid to another (transamination) or removing an amino group from an amino acid to create ammonia (deamination).

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Gluten definition

A protein found in wheat, rye, and barley that gives food its structure.

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Celiac disease cause

An autoimmune disease triggered by gluten, causing the small intestine to become inflamed.

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Normal Fasting Blood Glucose

Blood sugar levels between 70-100 mg/dL when fasting.

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Probiotic vs. Prebiotic

Probiotics are live bacteria that help digestion; Prebiotics are foods that feed helpful bacteria in the gut.

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Carbohydrate Absorption

Carbohydrates are absorbed in the small intestine as simple sugars (monosaccharides).

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Lactose intolerance cause

The body lacks the enzyme lactase, preventing the digestion of lactose (a milk sugar).

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Fatty Acid Chain Lengths

Fatty acids are categorized by the number of carbon atoms in the chain: short-chain (<6), medium-chain (6-12), and long-chain (>12).

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HDL vs. LDL Cholesterol

HDL ('good') cholesterol helps remove cholesterol from the body, while LDL ('bad') cholesterol contributes to plaque buildup.

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Complete Proteins

Animal proteins (meat, poultry, fish, dairy, eggs) that contain all essential amino acids.

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Incomplete Proteins

Plant proteins (grains, vegetables, nuts, seeds, legumes) that lack one or more essential amino acids.

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Complementary Proteins

Combining two or more incomplete protein sources to provide all essential amino acids.

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Protein Absorption

Polypeptides are broken down into individual amino acids in the small intestine and absorbed by cells.

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Fat-Soluble Vitamins

Vitamins A, D, E, and K are absorbed with fats via the liver and fatty tissues.

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Water-Soluble Vitamins

Vitamins B and C are absorbed directly into the bloodstream.

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Vitamin D Function

Essential for calcium absorption, bone health, inflammation, cell growth, muscles and immune functioning.

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Negative Nitrogen Balance

Protein breakdown exceeds intake resulting in loss of nitrogen.

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Vitamin D deficiency risk factors

Populations living in areas with limited sunlight are at a higher risk of vitamin D deficiency.

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Excellent source of nutrient % DV

A food must contain over 20% of the Daily Value (DV) of a nutrient to be considered an excellent source.

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B vitamins function

B vitamins act as coenzymes in energy production, helping the body create adenosine triphosphate (ATP) from macronutrients and supporting cell function.

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Night blindness vitamin

Vitamin A deficiency can lead to night blindness.

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Calcium bioavailability factors

Calcium absorption can be affected by substances like oxalates, phytates, caffeine, and age.

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Peak bone mineral density age

Peak bone mineral density is typically reached between the ages of 25 and 30.

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Potassium blood pressure link

Potassium can help lower blood pressure.

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Hyponatremia definition

Hyponatremia is a condition characterized by abnormally low sodium levels in the blood.

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Study Notes

Carbohydrates

  • Create glucose for ATP energy for bodily functions.
  • Glycemic response involves blood glucose changes over time.
  • Glycemic index indicates how much a carbohydrate raises blood sugar.
  • Blood glucose levels rise, triggering insulin release to allow glucose into cells.
  • Monosaccharides include glucose, fructose, galactose, and lactose.
  • Disaccharides include sucrose and maltose.
  • Polysaccharides include starch, glycogen, and fiber.
  • Starch is broken down to glucose, while fiber isn't absorbed.
  • Soluble fiber dissolves in water, ferments in the colon.
  • Insoluble fiber is non-fermentable, found in whole grains and vegetables.
  • Insulin allows glucose into cells, glucagon is energy from glucose.
  • Type 1 diabetes: autoimmune attack on the pancreas, insulin production reduced.
  • Type 2 diabetes: genetic predisposition, insulin resistance.

Fats

  • Short, medium, and long-chain fatty acids exist.
  • HDL ("good") cholesterol scavenges and transports cholesterol to the liver.
  • LDL ("bad") cholesterol carries cholesterol to cells.
  • Saturated fats have single bonds, monounsaturated fats have one double bond, and polyunsaturated fats have more than one double bond.
  • Essential fatty acids (EFAs) include omega-3 and omega-6.
  • Omega-3s reduce inflammation, improve brain development.
  • Omega-6s are produced by the body.
  • Triglycerides store in the body and are a marker for CVD.

Protein

  • Protein recommendations vary by activity level.
  • Protein functions include structural support, muscle contraction, transport, catalysis, and immunity.
  • Enzymes speed up chemical reactions.
  • Amino acids are protein building blocks, 20 total with 9 essential.
  • BCAAs (leucine, isoleucine, and valine) are essential amino acids crucial for muscle building.
  • Transamination converts amino acids into keto acids.
  • Deamination removes amino acids for ammonia production.

Vitamins and Minerals

  • Vitamins contain multiple elements; minerals are elements.
  • Fat-soluble vitamins (A, D, E, K) are absorbed through the liver and fatty tissues.
  • Water-soluble vitamins (B, C) are absorbed into the bloodstream.
  • Antioxidants (vitamins A, C, E, 3s) reduce oxidative damage.
  • Vitamin D aids in calcium absorption, bone growth, and cell function.
  • Vitamins and minerals function in specific ways in the body.

Important Considerations

  • Specific populations are at risk for vitamin deficiencies (those in extreme northern or southern locations or lack of sun exposure).
  • A food is considered an "excellent source" of a nutrient when it contains more than 20% of the daily value for that nutrient.
  • Deficiency diseases and conditions for various vitamins and minerals have been mentioned.

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NSC-150 Nutrition Exam Study Guide PDF

Description

Explore the roles of carbohydrates and fats in nutrition. This quiz covers glucose production, glycemic responses, types of carbohydrates, and the functions of different fatty acids. Test your knowledge on how these macronutrients affect bodily functions and health.

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