Carbohydrates
Sort symptoms of hypoglycemia sweating shakiness anxiety headache rapid heartbeat hunger weakness sometimes coma and seizures Continue reading >>
Popular Study Materials From Food Science And Human Nutrition 120
Size: 430 Food manufacturers prefer ____________________________________ as a sweetener because it is easy to transport, has better shelf-stability, lower cost, and improves food properties You are on a diet and eating less than 50 grams of carbohydrate per day. The claim made in the diet educational materials is that carbohydrate is the main culprit in being overweight, so it must be restricted. Which of the following will happen as a result of this low carbohydrate diet? Low fiber intake can cause constipation and force parts of the large intestine wall out from between the surrounding bands of muscle, forming many small pouches called Many health authorities recommend that Americans consume within _______________% of their total calories from carbohydrate. Which of the following hormones is released during stressful times to increase blood glucose levels, making more energy available for use? The recommendations for a high-carbohydrate diet refer to one that is ______ in complex carbohydrates and ______ in simple carbohydrates. A new weight-loss drugs, lorcaserin hydrochloride (trade name Belviq®) is ____________________________________________ that reduces food intake by regulating appetite. A very-low-calorie diet (VLCD), also known as protein-sparing modified fast (PSMF), allows a person ______________ kcal per day, often in liquid form. _______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein that act to transport absorbed fat. Once the chylomicrons arrive at their destination via the bloodstream, the triglycerides in the chylomicrons are broken down into glycerol and fatty acids by an enzyme associated with the blood vessel called ___________ lipase The American Heart Association recommends that we sh Continue reading >>
Chapter 4: The Carbohydrates
Sort What do carbohydrates contain? Carbohydrates contain energy that plants captured through photosynthesis Photosynthesis makes use of chlorophyll to capture energy and sunlight In this process, water donates hydrogen and oxygen, and carbon dioxide donates carbon and oxygen Water and carbon dioxide combine to form the sugar glucose What does glucose do? Carbohydrates - Glucose. Glucose is by far the most common carbohydrate and classified as a monosaccharide, an aldose, a hexose, and is a reducing sugar Glucose produced by photosynthesis provides energy for the work of all parts of the plant Plants do not use all the energy stored in their sugars Some remains available for use by the animal or human that consumes the plant Carbohydrates are the first link in the food chain that supports all life on Earth -----Glucose is the most used monosaccharide in the body Purpose of Carbohydrates? Carbohydrates meet your body's energy needs: Feed your brain & nervous system Keep your digestive system fit Within calorie limits, help keep your body lean Together with fats & protein, digestible carbohydrates add bulk to foods Indigestible carbohydrates yield little or no energy but provide other benefits What is the CHO consumption in Canada today? Too Much Simple CHO! • Average CHO intake in Canada is 50% of diet - ½ this amount is simple sugars consumption has increased 33% since 1960) - Most common source is sweetened drinks average consumption=100 L/yr/person • Equals about 15 L of sugar of sugar per year! Is Fructose making us fat? • Accounts for over 40% of sweeteners in our diet • Contributes an avg 132 cal/day/person • Handled differently by the body than Glucose - Does not stimulate insulin production - Effect on other hormone signals that regulate food intake an Continue reading >>
Chapter 4
Sort You are on a diet and eating less than 50 grams of carbohydrate per day. The claim made in the diet educational materials is that carbohydrate is the main culprit in being overweight, so it must be restricted. Which of the following will happen as a result of this low carbohydrate diet? Proteins in muscles, heart, and other vital organs will be broken down into amino acids to make needed glucose, over time weakening the muscles and organs. Continue reading >>
Shared Flashcard Set
Details Title Nutrition Practice Midterm Description Nutrition Midterm practice test Total Cards 160 Subject Biology Level Undergraduate 2 Created 03/30/2013 Click here to study/print these flashcards. Create your own flash cards! Sign up here. Additional Biology Flashcards Cards Term A serving of bleu cheese dressing containing 23 grams of fat would yield _____ kilocalories from fat. A. 161 B. 92 C. 207 D. 255 Definition C. 207 (23 x 9 = 207) Term In 2001 nearly 12% of children and adolescents were overweight, whereas in 2010 nearly ________ of children and teens fell into these categories. A. 15% B. 20% C. one-third D. one-half Definition C. one-third Term Which of the following nutrients can directly supply energy for human use? A. Lipids and oils B. Fiber C. Vitamins D. Minerals Definition A. Lipids and oils Term 4. Which of the following is characteristic of lipids? A. Supply 4 kcalories per gram B. Add structural strength to bones and muscles C. Supply a concentrated form of fuel for the body D. Add sweetness to food Definition C. Supply a concentrated form of fuel for the body Term A large hamburger (e.g., Whopper) sandwich contains 628 kilocalories and 36 grams of fat. Approximately what percentage of the total energy is contributed by fat? A. 23% B. 52% C. 19% D. 41% Definition B. 52% (36 x 9 = 324, then 324/628 = 52%) Term Which of the following is true about the North American diet? A. Most of our protein comes from plant sources. B. Approximately half of our carbohydrates come from simple sugars. C. Most of our fats come from plant sources. D. Most of our carbohydrates come from fibers. Definition B. Approximately half of our carbohydrates come from simple sugars. Term The "Freshman 15" is the A. typical waist circumference of college students after freshman Continue reading >>
Nutrition 1
Sort b A professional designation that requires a minimum of a bachelor's degree in nutrition, completion of a supervised clinical experience, a passing grade on a national examination, and maintenance of registration with the American Dietetic Association A. Overt symptom B. Registered dietitian (RD) C. Center for Disease Control and Prevention (CDC) D. Covert symptom Continue reading >>
Chapter 1
Answers to Study Questions 1. Name three sensory aspects of food that influence our food choices. Any three of the following: taste, smell, texture, appearance 2. How do our health beliefs affect our food choices? Health beliefs are characterized by an individual's perception that he or she is susceptible to a disease and, if so, that action can be taken to prevent or delay its onset. People who feel susceptible to a disease are more likely to heed recommendations based on information about the links between dietary choices and the risk of that disease. They see that dietary changes may lead to positive results. 3. List the six classes of nutrients. Carbohydrates, lipids (fats and oils), proteins, vitamins, minerals, and water 4. List the 13 vitamins. Fat-soluble: vitamin A, vitamin D, vitamin E, and vitamin K Water-soluble: thiamin (B1), riboflavin (B2), niacin (B3), pyridoxine (B6), cobalamin (B12), folate, pantothenic acid, biotin, and vitamin C 5. What determines whether a mineral is a macromineral or a micro- (trace) mineral? Macrominerals are found in and used by the body in the largest amounts. Microminerals are found in and used by the body in smaller amounts. 6. How many kilocalories are in 1 gram of carbohydrate, of protein, and of fat? Carbohydrates have 4 kilocalories per gram; proteins have 4 kilocalories per gram; and fats have 9 kilocalories per gram. 7. What is an epidemiological study? An epidemiological study observes and compares how disease rates vary among different population groups and identifies conditions related to diseases or conditions within the populations. This enables researchers to identify associations between factors within the population and the particular disease being studied. 8. What is the difference between an experimental and co Continue reading >>
How Many Carbohydrates Do You Need?
A perennial question, argument and debate in the field of nutrition has to do with how many carbohydrates people should be eating. While the nutritional mainstream is still more or less advocating a large amount of daily carbohydrate (with fat being blamed for the health problems of the modern world), groups often considered at the ‘fringe’ of nutrition are adamant that carbohydrates are the source of all evil when it comes to health, obesity, etc. They advocate lowering carbohydrates and replacing them with dietary protein, fat or both. This is a topic that I discussed in some detail in Carbohydrates and Fat Controversies Part 1 and Carbohydrate and Fat Controversies Part 2 and I’d recommend readers take a look at those for a slightly different look at the issue than what is discussed here. Arguments over recommended carbohydrate intake have a long history and it doesn’t appear to be close to ending any time soon. Typical mainstream recommendations have carbohydrates contributing 50% or more of total calories while many low-carbohydrate advocates suggest far fewer (ranging from the 40% of the Zone diet to close to zero for ketogenic diets). This article looks at the topic in detail. And while I originally wrote it quite a while back (some of you have probably seen it before), it was nice going over it with fine toothed comb for an update. While the majority of it stands up well over time, I was able to make some slight changes to the values, along with removing some original stuff that wasn’t really relevant. Enjoy. Introduction It’s safe to say that most carbohydrate recommendations that you will see are put in terms of percentages, you should be eating 45% of your calories as carbs, or 65% or whatever number is being used. As I discussed in Diet Percentag Continue reading >>
Nutrition: Chapter 4: Carbohydrates
Sort sugar alternatives 1. sugar alcohols 2. saccharin 3.aspartame 4. acesulfame 5. sucralose 6. neotame 7. stevia 8. nectresse features of soluble fibers -May help to decrease blood cholesterol by binding bile; decrease risk of heart disease -Slows stomach emptying; provides feeling of fullness for weight management -Slows starch breakdown, delays glucose absorption into bloodstream; may help with diabetes control -Small fat molecules produced by fermentation by bacteria provides small amount of energy for use by colon and liver -Holds moisture in stools, aids in elimination (lower risk of colon and rectal cancer) Continue reading >>
Fshn 120 Final Exam Review
Sort A meal consisting of a double cheeseburger, large fries, and a chocolate milkshake provide a total of 2240 kilocalories. 48% of the energy in the meal is from carbohydrates and 13% is from protein. How many kilocalories does the meal contain? 874 Continue reading >>
Fshn 120 Exam 1
1) Of the following, which is NOT an assumed benefit of a local food system? A) A stronger connection between urban consumers and rural inhabitants B) Environmental advantages over a global food system C) Benefit to local economies D) The food is grown on an organic farm D 5) A high-fiber diet might help decrease blood cholesterol levels by A) keeping stools soft. B) causing fiber to bind with bile and more cholesterol to be excreted. C) trapping cholesterol in pockets in the large intestine. D) preventing ketosis. B 6) You weighed a team of football players and, according to their Body Mass Index, they are categorized as overweight and obese. Which of the following would you MOST LIKELY conclude? A) Their muscle weight is probably responsible for the elevated BMIs. B) Their bones may be well mineralized, which is responsible for their BMI. C) The BMI tables must be wrong; throw them out. D) The majority are probably obese and should make efforts to lose weight. A 7) Which of the following statements MOST accurately describes MyPlate? A) a visual model of the 2005 Dietary Guidelines for Americans B) a pyramid-shaped overview of the components of ethnic diets C) a graphic representation of the 2010 Dietary Guidelines for Americans D) a visual guide to the Calories and fat content of fast-food meals C 8) All of the following EXCEPT ___ describe a sustainable food system A) Use local, seasonally available ingredients B) Promote health and well-being C) Specify food from farming systems that minimize harm to the environment D) Are the least expensive foods available D 9) Which of the following is NOT a major function of protein in the human body? A) providing energy to the body B) maintaining fluid balance C) synthesis of hormones D) growth and maintenance of new tissue A 1 Continue reading >>
Chapter 4 - Nutrition
Sort type 2 is the more common type where cells resist insulin. Cells fail to respond to insulin or the insulin amount is insufficient). This condition tends to occur as a consequence of obesity. The pancreas produces enough insulin but the cell surface receptors have lost much of their ability to recognize the insulin and don't respond. Dietary carbohydrate does not cause diabetes. Many people with this type of diabetes are obese. Obesity is clearly a factor in this type. As the incidence of obesity in the U.S. has risen in recent decades, the incidence of diabetes has followed. An obese person is 3x more likely to develop this disease than a nonobese individual Continue reading >>
5 Most Common Low-carb Mistakes (and How To Avoid Them)
A few months ago, I read a book called The Art and Science of Low-Carbohydrate Living. The authors are two of the world's leading researchers on low-carb diets. Dr. Jeff S. Volek is a Registered Dietitian and Dr. Stephen D. Phinney is a medical doctor. These guys have performed many studies and have treated thousands of patients with a low-carb diet. According to them, there are many stumbling blocks that people tend to run into, which can lead to adverse effects and suboptimal results. To get into full-blown ketosis and reap all the metabolic benefits of low-carb, merely cutting back on the carbs isn't enough. If you haven't gotten the results you expected on a low-carb diet, then perhaps you were doing one of these 5 common mistakes. There is no clear definition of exactly what constitutes a "low carb diet." Some would call anything under 100-150 grams per day low-carb, which is definitely a lot less than the standard Western diet. A lot of people could get awesome results within this carbohydrate range, as long as they ate real, unprocessed foods. But if you want to get into ketosis, with plenty of ketoness flooding your bloodstream to supply your brain with an efficient source of energy, then this level of intake may be excessive. It could take some self experimentation to figure out your optimal range as this depends on a lot of things, but most people will need to go under 50 grams per day to get into full-blown ketosis. This doesn't leave you with many carb options except vegetables and small amounts of berries. If you want to get into ketosis and reap the full metabolic benefits of low-carb, going under 50 grams of carbs per day may be required. Protein is a very important macronutrient, which most people aren't getting enough of. It can improve satiety and incr Continue reading >>
Final Exam Prep
Sort What causes heartburn? a. rapid swallowing b. improper breathing and chest congestion c. a weak lower esophageal sphincter allowing acid to reflux back into the esophagus d. improper contraction of the lower esophageal sphincter preventing acid from leaving the esophagus (c) Chemical digestion does not involve a. enzymes b. segmentation c. HCL d. bile (b) The chemicals involved in the chemical digestion of food include enzymes, HCL, and bile. Segmentation is a form of mechanical digestion that helps food move through the GI tract. The minimum amount of carbohydrates needed daily is a. 75 grams. b. 100 grams. c. 120 grams. d. 130 grams. e. 150 grams. (d) The DRI for carbohydrate is to consume at least 130 grams daily. This is the minimum amount needed to supply the glucose that the body, particularly the brain, must have to function effectively. The primary lipid(s) in the body is (are) a. cholesterol. b. lecithin. c. triglycerides. d. chylomicrons. (c) Triglycerides, also known as fat, are the most abundant lipids in foods and in the body. Cholesterol is another type of lipid but is not as abundant as fat. Lecithin is a phospholipid found in cell membranes and is used as an emulsifier in some foods. Chylomicrons are lipoproteins that transport fat and other lipids to the liver. Trans fats are a double threat for the heart because they a. raise the "bad" LDL cholesterol and lower the "good" HDL cholesterol in the body. b. raise the "good" HDL cholesterol and lower the "bad" LDL cholesterol in the body. c. raise the "bad" LDL cholesterol and raise the "good" HDL cholesterol in the body. d. lower the "good" HDL cholesterol and lower the "bad" LDL cholesterol in the body. (a) Chemically, the structure of protein is similar to carbohydrates and lipids in that all three Continue reading >>
How Many Carbs Should I Eat To Prevent Ketosis?
When you’re on a low-carb diet, your body kicks into action, breaking down fats into ketone bodies to use for energy. This increase in ketones -- called ketosis -- is a normal adaptation to cutting carbs. In fact, the switch to ketosis is why low-carb diets work. Even though you could eat enough carbs to prevent ketosis, it's important to clarify why you want to avoid it. There's nothing unhealthy about ketosis, so you may just need to correct any misinformation to make the best decision for your weight-loss goals. Video of the Day Deal With Concerns Over Ketosis Ketosis is often confused with ketoacidosis, which is unfortunate -- ketosis is normal, while ketoacidosis is a dangerous condition related to type 1 diabetes. Most people on a low-carb diet tolerate ketosis without any problems. Then after the pounds are dropped, carb intake is gradually increased so you're out of ketosis by the time you reach the maintenance phase. If you decide to stay in an induction phase longer than the low-carb plan recommends, consult your doctor to be safe. People with type 1 diabetes are at risk for developing ketoacidosis from lack of insulin. Due to the complex metabolism of diabetes, they end up with high levels of blood glucose and ketones, which upsets the body's normal acid-base balance. When that happens, ketosis becomes ketoacidosis, causing symptoms like thirst, frequent urination, dry mouth, nausea, belly pain, rapid breathing and fruity-smelling breath. If you have symptoms, contact your doctor immediately -- diabetic ketoacidosis is a medical emergency. You may be wary about ketosis because you've heard about "ketosis flu." It's not really flu, but in the first few days or weeks of a low-carb diet, some people experience headaches, dizziness, fatigue, constipation or wea Continue reading >>
