Download Carbohydrates, Ch. 18: Diabetes, Ch. 2 Whole Grains

Nutrition 101
Exam 2 Study Guide
Ch. 4: Carbohydrates, Ch. 18: Diabetes, Ch. 2 Whole Grains
Classifications of Carbohydrates
 Describe what the simple sugars and complex carbohydrates are – monosaccharides,
disaccharides, polysaccharides.
 Be able to describe what each carbohydrate classification is composed of, food sources, and
characteristics about them, etc.
 Understand the differences and similarities among the polysaccharides
 Describe the types of reactions that build larger carbohydrates and break them down
 Describe the classifications of fiber, their specific health benefits, and general food sources
 Be able to list and explain the overall health benefits of fiber
Carbohydrate Digestion and Absorption
 Describe what happens in each portion of the digestive tract related to carbohydrates
 Be able to list and explain all the enzymes responsible for carbohydrate digestion - what
hormones signal their release, where they’re released from, where they travel to or where
they are secreted into, and what they break down
 Know the 2 hormones that aid in the digestion of carbs – where they’re secreted from, where
they travel to, and what they signal the release of
 Describe how fiber aids in the digestive process, what happens to it and where
 Know the final products of carbohydrate digestion, how they are absorbed into the intestinal
cells, and what transport system they are absorbed into
 Describe what happens to the products of carb digestion after leaving the small intestine,
where they travel to first, and what happens to them before being sent out in circulation to
the rest of the body’s cells
Glucose Regulation and Diabetes
 Understand what hormones are involved in blood glucose homeostasis - where they’re
released, what they’re released in response to, where they travel to, and what they signal
 Describe the 2 main types of diabetes and the following about each: primary defect, causes,
risk factors, characteristics, treatment
 Be able to list specific factors can lower a person’s diabetes risk
 Describe the long-term consequences of poorly managed diabetes
 Understand what treatment factors are important to pay attention to for diabetes
 Know what hyperglycemia is and why it occurs
 Know what hypoglycemia is, why it occurs, and treatment
Carbohydrates & Health
(FYI - some of info about whole grains comes from Ch. 2)
 Know the average amount of sugar (sucrose) consumed daily and yearly by Americans
(according to the lecture)
 Describe the health risks of consuming too much sugar, including its effect on teeth
 Have an idea of the numbers discussed in the Large Soda Pop Can Activity
 Describe the health benefits of consuming diets high in fiber-rich complex carbohydrates and
what disease risks may be reduced with a high-fiber diet
 Describe how whole grains differ from refined grains (Ch. 2) and know some examples of
whole grains
 Be able to list and explain the specific health benefits of fiber, as well as tips for increasing
fiber in the daily diet
 Know the recommendations for daily fiber and total carbohydrate intakes
Ch. 5: Lipids, Ch. 18: Heart Disease
Characteristics of Fatty Acids
 Describe the factors that affect the chemistry and characteristics of fatty acids (and thus how
these factors affect their health benefits/detriments)
 Know the differences between saturated, monounsaturated, and polyunsaturated fatty acids,
how that affects characteristics (including consistency) of those lipids, what they look like, and
food sources of each
 Describe the two types of bond formation related to double bonds in fatty acids
 Understand what trans fatty acids are, how they’re made, how they’re different from
naturally occurring fatty acids, what they’re characteristics are, and food sources
 Describe the essential fatty acids and what they look like, know the names of the fatty acids
that fall into each category, food sources, and how they affect health through eicosanoids
3 Classes of Lipids
 Describe the reactions that build and break down triglycerides and phospholipids
 Be able to list the 3 classes of lipids and which class is most common in our diet and in our
bodies
 Describe what triglycerides are composed of and be able to list the functions of triglycerides in
the body
 Describe what phospholipids are composed of and explain the functions of phospholipids in
foods and in the body
 Be able to explain what sterols are composed of
 Explain cholesterol’s functions and synthesis
 Explain how plant sterols can affect health
Lipid Digestion, Absorption, & Transport
 Describe what happens in each portion of the digestive tract related to lipids
 Be able to list and explain all the enzymes responsible for lipid digestion - what hormones
signal their release, where they’re released from, where they travel to or where they are
secreted into, and what they break down and how
 Know the 3 hormones that aid in the digestion of lipids – where they’re secreted from, where
they travel to, and what they signal the release of
 Know the final products of lipid digestion based on what type of lipids is being broken down,
how they are absorbed into the intestinal cells, and what happens to them inside the
intestinal cell
 Know what transport system the different products (small vs. large lipids) of lipid digestion are
absorbed into and whether they need a special transport cell or not
 Describe what happens to the products of lipid digestion after leaving the small intestine,
where they travel to first, etc.
 Be able to describe the 4 types of lipoproteins and their pathways – what they’re composed
of, their relative size to each other, what is the predominant molecule in each, where they’re
made, where they transport their contents, what happens to them once the lipids inside are
mostly taken out by cells, etc.
Lipids & Health, Heart Disease
 Be able to describe why LDL is known as the “bad” lipoprotein and HDL is known as the
“good” lipoprotein and why those numbers play a role in the development of heart disease
 Know what factors increase dietary cholesterol absorption
 List the major cause of death among American men and women
 Describe what leads to atherosclerosis and heart disease
 List and describe the risk factors for CVD
 List and describe lifestyle and dietary factors that can lower LDL and/or raise HDL
 Explain why trans fats are so detrimental in the diet and how they affect heart disease risk
 Describe other factors that increase risk of heart disease
 Describe other factors that decrease risk of heart disease
 Know the guidelines for % of fat in the diet
Ch. 6: Proteins
Amino Acids & Protein Structure
 Be able to list the atoms and structure of amino acids
 Describe how amino acid/protein structure is different from carbohydrate and lipid structures
 Describe what an essential amino acid is and how many essential amino acids exist in normal
circumstances for adults
 Know how proteins are found in the diet and in the body
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Describe the bonds that hold amino acids together and describe the reactions that form and
break apart proteins
Describe the 4 structures of proteins and how they affect the final function of the protein
Describe what denaturation is, how it affects proteins’ functions, and factors that cause it
Protein Functions
 Be able to describe and explain the 8 main functions of proteins discussed in the lecture and
list examples of each – structural, enzymes, hormones, immune system, fluid balance, acidbase balance, transport, and energy source
Protein Digestion & Absorption
 Describe what happens to proteins in each section of the GI tract
 Know where protein digestion starts and what has to happen first before proteins can be
digested
 Know the hormones that signal the release of compounds in the stomach and small intestine
 Describe what proenzymes are and what has to happen to them for them to function.
 Know the proteases discussed in the lecture, where they’re released from, where they go to
do their digestion, and what they digest
 Explain what the final products of digestion are for proteins and how they are transported
into the enterocytes (small intestinal cells)
 Know what transport system the final protein digestion products are absorbed into
Proteins in the Body & Nitrogen Excretion
 Explain the potential pathways for amino acids once they are absorbed into the body
 Know the possible fates of amino acids and what has to happen to them when they are no
longer needed as amino acids
 Understand how the body gets rid of nitrogen from amino acid breakdown
Proteins & Health
 Know the % and gram recommendations for protein in the diet for the average adult
 Describe the differences between high-quality and low-quality proteins and know food
sources of each
 Understand the concept of complementary proteins and list examples
 Know the basics for vegetarian and vegan diets and what foods are avoided
 Describe what PEM is and know what populations are most at risk for PEM.
 Know the risks of excess dietary protein and why
 Have an idea of how many grams of protein are in certain servings of protein-rich foods and
what’s considered an adequate amount of protein/serving size at a meal for the average adult