1. Midterm 2 Review
Chapters 5-8

2. Midterm #2 Chapters 5-8 Multiple Choice and True/False (50)
Multi-part Short Answers (4)
Bring: Scantron, Non-graphing calculator, pencil, eraser

3. Chapter 5: Carbohydrates
Carbohydrates include sugars, starches, and fibers
Major food sources: plants
Two main carbohydrate types:
Simple (sugars): mono + disaccharides
Complex (starches and fiber)
Bond: alpha or beta glycosidic bonds

4. Carbohydrates High Fructose Corn Syrup Complex Carbohydrates
Starch vs. Glycogen
Amylose (straight) vs. Amylopectin (branched)
Fiber: non-digestible before entering large intestine
Soluble: dissolves in water  gel-like  slows digestion
Fermentable
Insoluble: does not dissolve in water  creates a bulk  larger, softer stool
Fermentable (Resistant Starch) vs. Non-Fermentable

5. Fiber Diagram

6. Carbohydrates Digestion & Absorption
Mouth: Salivary amylase
Small intestine:
Enzymes: pancreatic amylase, brush border enzymes
End product: Glucose
Liver stores and releases glucose to maintain blood glucose
Large intestine:
Bacteria in colon digests rest of carbohydrates, soluble fiber, and resistant starch (a type of insoluble fiber) to gas + short chain fatty acids  energy supply for colon cells

7. Regulating Blood Glucose Levels

8. Carbohydrates and Health
Glycemic Index
Hyperglycemia vs. Hypoglycemia
Hyperglycemia consequences: sweet urine, ketosis/acidosis (if you are also diabetic)
Hypoglycemia:
Reactive Hypoglycemia
Fasting Hypoglycemia
Consequences: ketosis/acidosis, coma  death
Diabetes I, II, Gestational Diabetes

9. Carbohydrates in your diet
Nutritive vs. Non-nutritive sweeteners
Nutritive:
Natural, Refined, Sugar Alcohol
Can be “sugar free,” but not always calorie free
Non-Nutritive: “Artificial sugar”
Saccharin (bladder cancer), Aspartame (PKU), Acesulfame K (Stable under heat), Sucralose

10. Chapter 6: Lipids Types: Triglycerides, Phospholipids, Sterols
Made of: Glycerol + Fatty Acids
Bonds and Saturation:
Saturated fatty acids vs. Unsaturated fatty acids (MUFA, PUFA)
Saturated fatty acids: all single bonds
Unsaturated fatty acids: Cis (natural) vs. Trans fatty acids (partial hydrogenation)
Essential vs. Non-essential fatty acids

11. Lipids Triglycerides Phospholipids: Sterols
Functions: energy storage, insulation/protection, etc.
Visceral vs. Subcutaneous fat
Food sources by most prevalent type: Saturated (animal) vs. Polyunsaturated (plants)
Phospholipids:
Functions: Emulsifier (bile, lingual lipase), Structural element for cell membrane (lipoprotein carrier)
Sterols
Functions: structural component, precursors to other substances

12. Lipid Absorption

13. Lipoprotein Pathway Summary

14. Lipid Digestion Fat hydrogenation Pros/Cons Lipids and Health
AHA diet and lifestyle recommendations
Metabolic Syndrome
Cancer

15. Proteins Made up of: Amino acids Bond: Peptide bond
Essential, Non-Essential, Conditionally essential
Bond: Peptide bond
Denaturalization of Protein (factors and consequence)
Functions of Body Proteins

16. Summary of Protein Digestion and Absorption

17. Function of Blood Amino Acid Pool

18. Protein in the Diet Nitrogen balance Recommended protein intake
Adult RDA = 0.8g/kg of body weight
Infants have highest needs relative to body weight
Physical stress increase your body’s needs for proteins
Protein Quality: Complete vs. Incomplete
Vegan vs. Vegetarian, Pros/Cons

19. Health Effects of Protein
Too Little Protein
Too Much Protein
Protein-energy malnutrition (PEM)
Kwashiorkor: severe protein deficiency
Marasmus: severe calorie deficiency
Heart Disease
Obesity
Osteoporosis
Cancer

20. Energy Balance and Weight Management
Energy input vs. output
Food intake is regulated by sensations of hunger, satiation, satiety, appetite
Physiological vs. psychological
Internal (physiological response) vs. External cues (environment)
Internal: sense of fullness, NPY, Ghrelin, Leptin
External: diet composition, sensory properties, portion size, environment/social, emotion

21. How does our bodies use energy?
Resting energy expenditure or (REE)
Thermic effect of food (TEF)
Physical activity (PA)
REE + TEF + PA = Total Energy Expenditure

22. Measuring Body Weight and Fat
Body composition
Is the relative amount of fat and lean muscle mass
Assess body weight via BMI
Assess body fat via DEXA/DXA, Underwater weighing, BodPod, Skinfold measurements, Bioelectrical impedance

23. Overweight and Obesity
US: 2/3 or 66% of American adults are overweight/obese
Factors in development of obesity
Biology: genetics, race, fat cell development, sex/age
Social environmental factors: socioeconomic status, built environment, social factors
Lifestyle and behavior: psychological, physical activity
Weight cycling or “yo-yo dieting”

24. Diet and Eating Habits Adopting a healthy behaviors
Crash diets don’t work
Balancing energy sources: Carbs (45-65%), Fats (20-25%), Proteins (10-35% of total calories)
Weight management approaches
Underweight

25. Resources Your required textbook Lecture Notes Practice Quiz (online)
Classmates
Professor