Fitness and Nurtrition Biology
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| 666050987 | Soluble Fibers | (gels) They are easily digestied in by bacteria in the human colon. Commonly found in oats, barley, legumes, and citrus fruits. | |
| 666050988 | Insoluable Fibers | the tough, fibrous structure of fruits, vegetables, and grains; indigestable food components, that do not dissolve in water | |
| 666050989 | Constipation | difficult, incomplete, or infrequent bowel movements associated with discomfort in passing dry, hardened feces from the body | |
| 666050990 | Hemorrids | swollen, hardened (varicose) viens, in the rectum, usually casued by the pressure resulting from constipation | |
| 666050991 | Appendicitis | inflimmation and/or infectionb of the of the appendix, a sac protruding from the intestine | |
| 666050992 | Diverticula | Sacs or pouches that balloon out of the intestinal wall, caused by weakening of the muscle layers that encase the intestine. The painful infimation if one or more of the diverticula is known as diverticulitis | |
| 666050993 | Butyrate | a small fat fragment produced by the fermenting action of bacteria on viscous, soluable fibers; the preferred energy source for the colon cells | |
| 666050994 | Insulin | A hormone from the pancreas that helps glucose enter cells from the blood | |
| 666050995 | Glucagon | A hormone secreted by the pancreas that stimulates the liver to release glucose into the blood when blood glucose concentration dips | |
| 666050996 | Ketone Bodies | Acidic, fat related compounds that can arise from the incomplete breakdown of fat when carbohydrate is not available. | |
| 666050997 | Ketosis | An undesirable high consentration of kenote bodies, such as acetone, in blood and urine. | |
| 666050998 | Carb DRI | RDA=130 g/day; simple sugars=0, fiber= 25 g female, 38 g male | |
| 666050999 | Fiber DRI | Men: 38g Woman: 25g | |
| 666051000 | Carb Digestion Throughout the GI Tract | Carbs begin to bread down in the mouth and move to the stomach where the process is stopped because of the denaturing of amalyse. The carbs then move to the small intestin for further digestion. Whatever can not be digested is forced out through bile. | |
| 666051001 | Difference Between Wheat Bread and Whole Grain Bread | Whole grain bread has 2 grams of dietary fiber and wheat bread has less than 1 gram. Whole grain bread is made with stone ground 100% whole wheat flour. Wheat bread is made with unbleached enriched wheat flour. | |
| 666051002 | Lactose intolerance vs milk allergy | Lactose intolerance is when not all of the lactose is used. the lactose remains in the intestines and the bacteria use this for their own energy, causing gas and intestinal irritation. Milk allergies come about the same way as any other allergie and should be diagnosied and treated like anyother allergy. | |
| 666051003 | The Body's use of Glucose for Energy | The brain and nervous system depend almost exclusively on glucose. Red blood cells only use glucose. | |
| 666051004 | Insulin definition and action | Insulin is the hormone that stimulates glucose storage in tissue and the liver. | |
| 666051005 | Glucagon definition and action | Glucagon helps to release glucose from its glycogen nest. | |
| 666051006 | When is insulin released what happens when it is released | After a meal, as blood glucose levels rise, the pancreas is the first organ to respond. It relases insulin, which signals the body's tissues to take up surplus glucose. | |
| 666051007 | When is Glucagon relesased and what happens when it is released | When the blood glucose dropps to low the hormone glucagon floods the bloodstream and triggers the breakdown if liver glycogen to free glucose. Enzymes within the liver cells respond to glucagon by attacking the multitude of glycogen ends simultaenously to release a surge of glucose into the blood for use by the bodys cells | |
| 666051008 | Glycemic Index of foods | A ranking of foods according to their potential for raising blood glucose relative to a standard such as glucose or white bread. | |
| 666051009 | Diabities I and II | I: Autoimmune Disorder influenced by genetic inheritance, type 1 diabities arise when the person's own immune system misidentifies the protein insulin as an enemy and attacks it. II: Body tissue lose their sensitivity to insulin. The insulin- resistant muscle and adipose tissues no longer respond to insulin by increasing their uptake of glucose from the blood. | |
| 666051010 | Link between diet and diabities II | Obesity is the underling cause of Diabities 2 the greater the accumulation of fat around the waistline the more insulin. | |
| 666051011 | Prediabities what is it | A fasting blood glucose level that is just slightly higer than normal, presents little to no signs. | |
| 666051012 | Hypothalamus (Osmosis Jones) | Tempurature control; maintaining homeostasis (servivial) monitor nutrition in the blood stream | |
| 666051013 | Cortex (Osmosis Jones) | (the mayor) Controls what is consumed and when. The cortex makes the choices that impact our overall health. The cortex can override decisions that are made by the hypothalamus | |
| 666051014 | Digest | to break molecules into smaller molecules; a main function of the digestive tract with respect to food | |
| 666051015 | Absorb | To take in, as nutrients are taken into the intestinal cells after digestion; the main function of the digestive tract with respect to nutrients | |
| 666051016 | Carbohydrate Digestion | Where: Digestion starts in the mouth, where siliva begins to break down the starch into maltose. The salivary enzymes continue to work on the starch while the bread is in the stomachs upper storage unit. The bread is pushed into the stomach and then mixed with the acid, the saliva is deactivated. In the stomach the break down stops and resumes in the small intestine. How: With saliva and pancreatic enzymes What: bread and milk | |
| 666051017 | Lipid Digestion | Where: The stomach and small intestine How: After food is chewed it moves to the stomach, where the fat seperates. The fat floats on the top layer. The contents of the stomach empty into the small intestine.Bile is brought into the small intestine from the galbladder, bile mixes with fat by emulsifing them and suspending them in the fluid. The Pancreas will send enzymes that split them into smaller molecules. What: Olive Oil, Coconut oil, veggie oil | |
| 666051018 | Protein Digestion | Where: Stomach and Small Intestine How: In the stomach strong acid denatures protiens in food. This acid helps to untangle protiens tangled strands. In the small intestine the protein molecules are cleaved into smaller pieces. What: Eggs, meat | |
| 666051019 | Monosaccharide | Are the smallest of the carbohydrates. They are sometimes in a chain but they are most commonly found in rings they contain 5 carbon atoms and one oxygen, surrounded with oxygen and hydrogen. | |
| 666051020 | Disaccharide | 2 sugar units. 2 Monosaccharides via dehydration synthesis to form a disaccharide | |
| 666051021 | Polysaccharide | Dehydration synthisis reaction reactions to a disaccharide create a polysaccharide. Starch and Cellulose are Polysaccharides. Each time a carbon-hydrogen bond is broken, energy is released that can be used fo various purposes in a cell. Starch contains thousands of these bonds, the energy that a carbohydrate gives off far exeeds most orgainic compounds. | |
| 666051022 | Glucose | Is a single sugar it is made of 5 carbons | |
| 666051023 | Galactose | Glalactose is of of two single sugars that are bound togther to make up the sugar of milk. 5 Carbons and 1 Oxygen | |
| 666051024 | Fructose | Is another single sugar that is made up of 5 Carbons | |
| 666051025 | Sucrose | Is made up of fructose and glucose. Sucrose is simple table sugar | |
| 666051026 | Maltose | Maltose appears where ever starch is being broken down. It is made up of two Glucose molecules | |
| 666051027 | Lactose | Is the sugar in Milk. Lactose is made up of a glucose and a galactose | |
| 666051028 | Cellulose | Is fiber that can not be digested. Clellulose are bonds that link glucose together. | |
| 666051029 | Starch | Are linked in long or occasionally branched chains. Humans can digest these | |
| 666051030 | Glycogen | resembles starch but it can be broken down (made of glucose) the chains of glycogen are more highly branched | |
| 666051031 | Structure of Monosaccharides | monosaccharides are 5 carbons except glucose that has one oxygen | |
| 666051032 | Structure of Disaccharides | Linked pairs of single sugars. The structure would be 2 sets of 5 carbon molecules | |
| 666051033 | Structure of Polyaccharides | Thousands of glucose units | |
| 666051034 | DRI for Carbs | 45-65% of total calories- min 130g per day for adults and children | |
| 666051035 | DRI for Fibers | Men up to 50: 38 grams/d Men 50+ : 30 g/d Women up to 50: 25 g/d Women 50+ : 21 g/d | |
| 666051036 | Carbohydrate Digestion | amylase acts upon starch and water (and it becomes maltose); pancreatic juices act upn it in small intestine (and it is now glucose); absorbed into blood stream by villi | |
| 666051037 | Fiber Types | Soluable and insoluable | |
| 666051038 | Health Effects of Fiber | speed movement through intestines, reduce colon cancer, lower blood cholesterol, help with weight control, can cause gas and less nutrient absorbtion | |
| 666051039 | Food sources of fiber | sources include wheat bran, whole grains, brown rice, veggies, fruits | |
| 666051040 | Glucose is used for energy | INSULIN is produced by the pancreas which causes glucose to be metabolized. Glucose will be used by all the vital organs. | |
| 666051041 | How glucose is regulated in the body | after a meal, blood glucose increases --> insulin is released and glucose is absorbed - hours later, blood glucose drops--> glucagon released from pancreas breaking down glycogen into glucose | |
| 666051042 | 6 Nutrient Classes | Water, carbohydrates, lipids, proteins, vitamins, and minerals. | |
| 666051043 | cal/g | 9 grams fat 4 cal/grams protein 4 cal/grams carbs | |
| 666051044 | Organic Nutrients | contain carbon and hydrogen atoms and are the products of living things. | |
| 666051045 | Daily Refernce Intake | Dietary guidelines for nutrients that are compiled from the following groups: the RDA, AI, EAR,and the RDA is based on scientific data. | |
| 666051046 | Daily Values | nutrient standards that are printed on food labels. Based on nutrient and energy recommendations for a general 2,000-calorie diet, they allow consumers to compare the nutrient and energy contents of packaged foods. | |
| 666051047 | What constitutes a serving of food | a serving of food is what you actually eat in a day | |
| 666051048 | Recomended # of servings/day | The amount that is recomended that an individual easts a day. How many servings |
