Carbohydrates
How many k/cals does Carbohydrates provide?
4
How many k/cals do Fats provide?
9
How many k/cals does Protein provide?
4
Water is vital for many processes in your body
List 2
•Part of fluid medium inside and outside of cells
•Helps chemical reactions, such as those involved in energy production
•Helps maintain body temperature
•Key role in transporting nutrients and oxygen to cells and removing waste products
•Lubricant for joints, eyes, mouth, intestinal tract
•Protective cushion for organs
This is wave-like squeezing and relaxing of muscles that pushes food and liquid through the digestive system, like how toothpaste moves out of a tube when you squeeze it.
Peristalsis
Carbs are primarily found in plant-based foods,
Name 3 common sources.
Grains, veggies, fruits, dairy and legumes
What is hydrophobic?
Water fearing, (insoluble in water)
What are two joined amino acids?
Dipeptide
This is being malnutrition + overweight/obesity
Obesity paradox
Where does digestion begin?
Both mechanical and chemical digestion begin in the mouth
What is the primary function of carbs for the body?
Energy
The most common fat in food and in our body.
Triglyceride
What are three amino acids joined together
Tripeptide
What are Micronutrients?
Vitamins and Minerals
This closes off to prevent food from going into the trachea (or windpipe)
epiglottis
Where is glycogen stored?
Liver and muscle cell
There are three main types of lipids found in foods and in the body:
Name them
Triglycerides , phospholipids, and sterols
The alteration (unfolding) of a protein's shape. This can alter its function
Denaturation
What are the Macronutrients?
Carbs, Fats, Proteins
Once food passes the epiglottis, it moves into the esophagus and is now called a
bolus.
What is hypoglycemia?
Low blood sugar
Phospholipids can also act as an?
This is a substance that can mix water and oil together.
emulsifier
Name the 4 structures of Protein?
Primary Structure: straight line of amino acids
• Secondary Structure: coiling, bending, or folding of amino acid chain
• Tertiary Structure: three dimensional shape of amino acid chain
• Quaternary structure: several polypeptide chains packed tightly together
What drives your food Choices?
Knowledge, trends, taste, nutrients, cost, culture, social reasons, advertising, convenience, time, emotions, habits
Name two sphincters
Gastroesophageal sphincter and Pyloric sphincter