Study Guide Part 2 Weeks 6-10 Instructions

Study Guide Part 2 Weeks 6 10instructions Using What Youve Learned

Using what you’ve learned from the lectures + reading in this class, fill in the blanks and answer ALL questions on the outline in a DIFFERENT COLOR. In order to earn any points, the outline must be complete, meaning every question is answered. Any blank questions will earn 0 points for the entire outline.

Paper For Above instructions

Carbohydrates in Health and Disease

1. Carbohydrate, primarily as glucose (type of sugar), provides energy to the body. Blood glucose levels are maintained by the hormones insulin & glucagon.

2. When blood glucose increases, insulin is secreted, which allows glucose to be taken into the cells.

3. When blood glucose decreases, glucagon is secreted, which allows glucose to be released from the liver.

4. Insulin is produced by the beta cells of the pancreas.

5. Diabetes is characterized by high blood glucose levels. This occurs either because insufficient insulin is produced or because of a resistance in the body’s sensitivity to it.

6. High blood glucose levels from uncontrolled diabetes damages tissues of the eyes, kidneys, nerves, heart, and blood vessels and can lead to blindness, renal failure, and amputations.

7. People of African, Hispanic, and Native American descent are at greater risk for Type 2 diabetes.

8. Describe the difference between Type 1 and Type 2 diabetes? (How does each type develop? How is insulin involved? Etc…)

Type 1 diabetes is an autoimmune condition where the body’s immune system destroys the insulin-producing beta cells in the pancreas, leading to little or no insulin production. It usually develops early in life, and individuals require insulin injections for management.

Type 2 diabetes develops over time, characterized by insulin resistance, where cells do not respond properly to insulin, and often a gradual decline in insulin production. It is associated with lifestyle factors such as obesity and physical inactivity.

9. Complete the following with blood values associated with normal, prediabetes, and diabetes: HbA1C (%) Fasting Blood Glucose (FBG) (mg/dL) Oral Glucose Tolerance Test (OGTT) (mg/dL)

Normal: HbA1C

Prediabetes: HbA1C 5.7–6.4%; FBG 100–125 mg/dL; OGTT 140–199 mg/dL

Diabetes: HbA1C ≥ 6.5%; FBG ≥ 126 mg/dL; OGTT ≥ 200 mg/dL

10. What are 6 risk factors for Type 2 diabetes?

• Obesity
• Physical inactivity
• Family history
• Unhealthy diet
• Age over 45
• Ethnicity

11. What are the 5 risk factors for Gestational diabetes?

• Obesity
• Previous gestational diabetes
• Polycystic ovary syndrome
• Age over 25
• Family history of diabetes

12. Diabetes can be managed by diet, exercise, and medication.

13. How does exercise help with diabetes management?

Exercise improves insulin sensitivity, helps lower blood glucose levels, promotes weight loss, and improves cardiovascular health.

14. Dietary recommendations for people with diabetes include a well-balanced diet with a focus on healthy carbs and fats. Name a few examples of each:

a. Healthy Carbs: whole grains, vegetables, fruits

b. Healthy Fats: avocados, nuts, olive oil

15. Maintaining a healthy body weight with diet and exercise is recommended for people with diabetes.

16. What does it mean to eat consistently?

Eating consistently means consuming meals and snacks at regular times each day to maintain stable blood glucose levels.

17. What are the two best strategies for diabetes remission?

Achieving significant weight loss and maintaining a healthy weight through lifestyle changes.

18. Hypoglycemia is low blood glucose. In healthy people, it can be treated by ingesting sugar, eating a small meal and resting.

19. Streptococcus in your mouth produce acid when they digest carbohydrates, which can lead to dental caries (cavities).

20. Diets high in fiber may reduce the risk of heart disease, high blood glucose, bowel disorders, and colon cancer.

Lipids

1. Lipids are a group of organic compounds, which do not dissolve in water. The 3 types of lipids are triglycerides, phospholipids, and steroids.

2. Name 2 sources of the following fats:

- Animal fats: butter, lard

- Plant fats: olive oil, coconut oil

3. Triglycerides, commonly referred to as fat, are the type of lipid that is most abundant in our food and in our bodies. They are made up of a molecule of glycerol with three fatty acids attached.

4. Fatty acid chains may differ based on the number of carbons and bonds. Fill in the table about the 5 types of fatty acids:

Type	Structure at Room Temperature	Double Bond Characteristics	Food Sources
Saturated	Solid	No double bonds	Animal fats, butter
Monounsaturated	Liquid	One double bond	Olive oil, avocados
Polyunsaturated	Liquid	Multiple double bonds	Vegetable oils, fish
Omega 6	Liquid	Multiple double bonds; first at carbon 6	Soybean oil, sunflower oil
Omega 3	Liquid	Multiple double bonds; first at carbon 3	Flaxseeds, walnuts

Fats become rancid when exposed to oxygen. To protect fats from becoming rancid, food manufacturers use the process of partial hydrogenation, which takes unsaturated fatty acids and makes them more saturated. This process creates trans fats.

6. Phospholipids contain a glycerol molecule with two fatty acids and a phosphate group. They can mix in both water and fat. Phosphatidylcholine is the most common.

7. Dietary cholesterol comes from animal products.

8. Bile is produced in the liver and stored in the gallbladder.

9. Describe the action of bile:

Bile emulsifies fats, breaking large fat globules into smaller droplets, which increases the surface area for enzyme action during digestion.

10. Triglycerides are broken down into glycerol and fatty acids.

11. In the small intestine, products of fat digestion form micelles, which allow lipids to be absorbed. Inside the mucosal cell, contents of fat digestion are incorporated into a chylomicron, which enter into the lymph vessel.

12. Lipoproteins are lipid transport molecules which contain a coating of phospholipids, apoproteins, and cholesterol. This allows lipids to transport around the body.

13. Describe the following lipoproteins:

Type	Where do they come from	What are they carrying	Main function
Chylomicron	Intestine	Dietary triglycerides	Transport dietary lipids to tissues
VLDL	Liver	Endogenous triglycerides	Deliver triglycerides to tissues
LDL	Liver	Cholesterol	Deliver cholesterol to cells
HDL	Made in liver & intestine	Cholesterol	Remove cholesterol from tissues & deliver to liver

14. Which essential fatty acids are used to make eicosanoids that INCREASE inflammation, blood clotting, and blood pressure? Omega-6 fatty acids

15. Which essential fatty acids that are used to make eicosanoids that DECREASE inflammation, blood clotting, and blood pressure? Omega-3 fatty acids

16. Describe the process of atherosclerosis and how it may lead to a heart attack or stroke. The process involves accumulation of LDL cholesterol within arterial walls, prompting immune cells to form plaques that narrow arteries. Immune response and plaque buildup can rupture, leading to blood clots that block blood flow, causing heart attacks or strokes.

Lipids Recommendations

1. What are 5 risk factors for heart disease?

• High LDL cholesterol
• Low HDL cholesterol
• Poor diet
• Physical inactivity
• Smoking

2. What 2 TYPES of fatty acids increase risk for heart disease? Give one FOOD SOURCE for each.

• Saturated fatty acids: butter
• Trans fats: processed foods

3. What 2 TYPES of fatty acids decrease risk for heart disease? Give one FOOD SOURCE for each.

• Monounsaturated fats: olive oil
• Omega-3 fatty acids: salmon

4. To decrease heart disease, we should _______________ LDL and __________________ HDL.

5. Fill in the following tables about blood cholesterol:

Level	Less than 200 mg/dL	240 mg/dL and above
Total Cholesterol (mg/dL)	Desirable	High risk
LDL Cholesterol (mg/dL)	Less than 100	190 or above
HDL Level	Men: >40; Women: >50	At risk if low

6. The DRI for Total Fat intake is _______________% of total Calories and the DRI for Saturated Fat intake is _________% of total Calories. Trans fats should be _______________.

7. Why do children have increased needs for fatty acids?

Children need more fatty acids for growth and development of brain and tissues.

8. Do men need more or less grams of essential fatty acids compared to women? _______________

Men generally require similar or slightly more, depending on body size, but needs are often comparable.

9. Does dietary cholesterol ALWAYS contribute to blood cholesterol? (yes or no): _____________

No, dietary cholesterol has less impact on blood cholesterol levels for most people.

10. Calories from fat, and grams of ______________, __________________, and _______________ are found on a Nutrition Facts food label.

fat, saturated fat, trans fat

11. If a food has ____________ grams of trans fat, it can be labeled as “0g trans fat” on the label.

Less than 0.5 grams

12. What criteria allow a food to be labeled as:

• Fat free: Less than 0.5 g fat per serving
• Reduced fat: At least 25% less fat than the reference food
• Low fat: 3 g or less per serving

Energy Metabolism

1. The two types of metabolic reactions are catabolic and anabolic reactions.

2. Catabolism refers to reactions where complex molecules are broken down to produce energy.

3. Anabolism refers to reactions where smaller molecules are synthesized to build new cellular structures.

4. The 3 nutrients that provide us with energy are carbohydrates, fats, and proteins.

5. In our body, we convert calorie energy to cellular energy, which is known as ATP.

6. Proteins are broken down through the catabolic reaction called proteolysis.

7. Carbohydrates (glucose) are broken down through the catabolic reaction called glycolysis.

8. Fatty acids are broken down through the catabolic reaction called beta-oxidation.

9. Which macronutrient is the only one that can be burned anaerobically? Carbohydrates

10. To use amino acids for energy, we have to remove the amino group through a process