Carbohydrates
What elements are carbs composed of?
carbon, hydrogen, oxygen
What is a unique characteristic of lipids?
They are insoluble (they do not dissolve in water!)
How many amino acids are there? What are essential and non-essential amino acids and how many of each are there?
20 amino acids, 9 are essential
Essential AA: those that cannot be synthesized by the body in sufficient quantities and must be obtained from food
Non-essential: those that can be synthesized by the body from other AA. there are 11
What is nutrition and why is it important?
Nutrition is the process of obtaining and consuming food to provide necessary nutrients for growth, development and overall health. it is important because it ensures proper functioning of the body and helps prevent disease
How is the ingredient list organized by order
the ingredient that weighs the most is listed first, followed by the ingredient that weighs the second most, and so on, until all ingredients are listed
Difference between simple and complex carbs and monosaccharide and disaccharides
Simple: composed of one or two sugar molecules and are quickly digested leading to rapid spikes in blood sugar levels
Compex: made up of longer chains of sugar molecules and are digested more slowly, providing sustained energy
Mono: single sugar molecules
Di: composed of two sugar molecules bonded together
List and describe the 3 categories of fats found in food
Saturated: solid at room temperature and found in animal products such as meat, dairy, and eggs
Unsaturated: Liquid at room temperature and found in plant based oils such as olive oil, and avocado oil. broken down into mono and poly
Trans: Formed through a process called hydrogenation which converts liquid oils into semi solid fats. Bad bad bad
What is the difference between a complete and incomplete protein?
complete contains all 9 essential AAs. Eggs, meat
incomplete lacks one or more essential AA. Low quality proetin. nuts, seeds, veggies
what are macronutrients and micronutrients?
macronutrients are the the ones you need in a large quantity. they are protein, carbohydrates, and lipids. Micronutrients you do not need in as large of quantities. Micronutrients are vitamins and minerals
Rate these food items using our A-F scale: Eggs, breakfast cereals, flavoured yogurt, dried fruits, Dr. Pepper
A-F: eggs, dried fruit, flavoured yogurt, breakfast cereal. dr pepper
A- minimally processed, B lightly processed, C moderately processed, D heavily processed F Ultra processed
Describe the reasons why we need carbs.
energy source, fuel for muscles, brain function, and fibre
What are SFA’s, MFA’s and PFA’s and how are they different?
Saturated fatty acids: solid at room temp, composed of carbon atoms bonded to hydrogen atoms with no double bonds between them
monounsaturated fatty acids: liquid at room temp. Have one double bond in their carbon chain
polyunsaturated fatty acids: typically liquid at room temp and are omega fatty acids. Two or more double bonds in their carbon chain
What are some risks of having too much protein? What about too little?
Too little: muscle loss and weakness, impaired growth and development
What is ATP and why is it important?
ATP is adenosine triphosphate and is the primary energy currency of the cell. It is important because it provides energy for cellular processes and activities
How is a serving size different from a portion?
a serving size is a standardized unit of measurement used for nutritional labeling and guidelines, while a portion refers to the amount of food an individual chooses to eat. While serving sizes provide consistency for nutritional comparison, portion sizes can vary based on personal preferences and other factors.
Descibe what gluconeogensis is and what it causes
process where the body synthesizes new glucose (sugar) from protein. This occurs in the liver.
causes: low blood glucose levels, demand for glucose and need for energy
Overall, gluconeogenesis is a vital metabolic pathway that helps maintain blood glucose levels within a normal range, ensuring that the body has a steady supply of glucose for energy, even when dietary sources are limited.
Why do we need fats? What is the energy content?
we need fats in our diet for energy source, cell structure, nutrient absorption, and hormone production.
Which part of an amino acid is unique to each of them? What parts are the same?
unique part is the side chain. All AA share a common core structure composed of a central carbon atom, a hydrogen atom, and an amino group. these components stay the side regardless of the side chain
Do lipids provide more energy than protein and carbs?
yes, the energy content of fats is higher than carbs and protein. we know this because fats provide around 9 calories per gram.
What 4 categories of info are found on a food label? What types of foods don’t have a label?
Serving size, calorie information, percent DV, Nutrition information.
Fresh produce, single ingredient foods
Explain the relationship between glucose in the blood, glycogen, pancreas, insulin, glucagon, liver & muscles, and how it all works at times after eating versus between meals
after eating, blood sugar levels rise, triggering the release of insulin from the pancreas. Insulin helps glucose enter cells and promotes the storage of excess glucose as glycogen in the liver and muscles. Between meals, when blood sugar levels drop, the pancreas releases glucagon, which signals the liver to break down glycogen into glucose and release it into the bloodstream to maintain energy levels. This cycle helps ensure that the body has a steady supply of glucose for energy, whether from food or stored glycogen
what the process of hydrogenation is and how it results in a trans fatty acid
hydrogenation is a process that adds hydrogen atoms to unsaturated fats, converting them into semi-solid or solid fats. During this process, some unsaturated fats are converted into trans fatty acids due to the rearrangement of double bonds. Trans fatty acids have been linked to adverse health effects, including an increased risk of heart disease, making it important to limit intake of foods containing trans fats
Explain denaturation and why it can be bad
Denaturation is a process in which the structure of a protein is altered, resulting in the loss of its original shape and function. This structural change can occur due to various factors such as heat, pH changes, mechanical agitation, or exposure to chemicals.
While denaturation is a natural and necessary process in certain situations (such as during digestion or food preparation), excessive denaturation can lead to undesirable changes in the properties and characteristics of proteins, impacting their functionality and nutritional value.
Define metabolism and differentiate between catabolic and anabolic reactions (with respect to energy and whether they are ‘breaking down food’ or ‘building up’).
Metabolism is all the chemical reactions (anabolic & catabolic) in the body and the energy associated with them. Catabolic reactions involve the breakdown of molecules to release energy, while anabolic reactions involve the building of molecules, requiring energy input. Together, these reactions regulate the flow of energy and building blocks within the organism, maintaining homeostasis and supporting various physiological functions
What are the 4 characteristics of a healthy diet & what are the main guidelines or tips of the Canada food guide?
Healthy diet- balanced macronutrients, variety of foods, hydration, portion control
canada food guide- eat plenty of vegetables and fruit, choose whole grain food, include protein foods, make water your drink of choice, cook more often, be mindful of portion sizes