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Nutrition Fundamentals: Carbohydrates, Lipids, Proteins, Vitamins, and Minerals

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Terms in this set (27)

  • What are carbohydrates and their primary function?

    Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen, serving as the body's main source of energy.

  • Name three monosaccharides and a key fact about each.
    • Glucose: main energy source for cells.
    • Fructose: sweetest natural sugar, found in fruits and honey.
    • Galactose: part of lactose in milk.
  • What defines disaccharides and give examples?

    Disaccharides are carbohydrates made of two monosaccharides. Examples: sucrose (glucose + fructose), lactose (glucose + galactose), maltose (glucose + glucose).

  • What causes lactose intolerance and its symptoms?

    Lactose intolerance is caused by lactase deficiency, leading to bloating, gas, and diarrhea after consuming dairy.

  • What are polysaccharides and their types?

    Polysaccharides are complex carbohydrates made of many monosaccharides. Types include starch (plant storage), glycogen (animal storage), and fiber (indigestible plant material).

  • Describe the role of fiber in nutrition.

    Fiber promotes bowel regularity, lowers cholesterol, controls blood glucose, and reduces risk of heart disease, diabetes, and some cancers.

  • How is carbohydrate digestion initiated and completed?

    Begins in mouth with salivary amylase, continues in small intestine with pancreatic amylase and brush border enzymes, where monosaccharides are absorbed.

  • Which hormones regulate blood glucose and their effects?

    Insulin lowers blood glucose; glucagon raises blood glucose. Both are secreted by the pancreas.

  • What distinguishes Type 1 and Type 2 diabetes?

    Type 1: autoimmune destruction of beta cells, requires insulin. Type 2: insulin resistance, managed with diet, exercise, medication.

  • Define triglycerides and their composition.

    Triglycerides are the main form of fat, composed of glycerol and three fatty acids.

  • Contrast saturated and unsaturated fats.

    Saturated fats have no double bonds, solid at room temperature (animal fats). Unsaturated fats have one or more double bonds, liquid at room temperature (plant oils, nuts).

  • Name essential unsaturated fatty acids.

    Omega-3 (alpha-linolenic acid) and Omega-6 (linoleic acid) are essential fatty acids.

  • What are trans fats and their health effects?

    Trans fats are produced by hydrogenation, increase LDL cholesterol, decrease HDL cholesterol, and raise heart disease risk.

  • Describe lipid digestion and the role of bile.

    Lipid digestion starts in mouth and stomach, mainly in small intestine with pancreatic lipase. Bile emulsifies fats to aid digestion.

  • How are dietary lipids absorbed and transported?

    Fatty acids and monoglycerides absorbed into enterocytes, packaged into chylomicrons, transported via lymphatic system to bloodstream.

  • What are the functions of proteins in the body?

    Proteins provide structural support, act as enzymes and hormones, support immune function, transport molecules, and maintain fluid and pH balance.

  • What are essential amino acids?

    Essential amino acids are the 9 amino acids that must be obtained from the diet because the body cannot synthesize them.

  • Outline the four levels of protein structure.

    Primary: amino acid sequence; Secondary: local folding (alpha-helix, beta-sheet); Tertiary: 3D shape; Quaternary: multiple polypeptide chains.

  • What is protein denaturation and its effect?

    Denaturation is the loss of protein structure due to heat, pH, or chemicals, which affects protein function.

  • Where does protein digestion begin and which enzymes are involved?

    Begins in stomach with pepsin and HCl; continues in small intestine with pancreatic proteases and brush border enzymes.

  • What is nitrogen balance and its significance?

    Nitrogen balance is the balance between nitrogen intake and loss; positive during growth, negative during illness.

  • Define vitamins and their classification.

    Vitamins are organic compounds needed in small amounts for metabolism. Classified as water-soluble (B-complex, C) and fat-soluble (A, D, E, K).

  • What are minerals and their classification?

    Minerals are inorganic elements essential for body functions. Classified as major minerals (e.g., calcium) and trace minerals (e.g., iron).

  • What are free radicals and antioxidants?

    Free radicals are unstable molecules that damage cells; antioxidants neutralize free radicals to prevent oxidative stress.

  • What are phytochemicals and their benefits?

    Phytochemicals are non-nutrient plant compounds with antioxidant and anti-inflammatory effects that may reduce chronic disease risk.

  • What are the AMDR ranges for macronutrients?

    Carbohydrates: 45-65%, Fats: 20-35%, Proteins: 10-35% of total calories.

  • Name deficiency diseases related to protein, vitamins, and minerals.

    Protein: marasmus, kwashiorkor; Vitamins: scurvy (C), rickets (D), anemia (B12, iron); Minerals: osteoporosis (calcium), goiter (iodine).