1: Chapter The Science of Nutrition
1. What is nutrition? What is a nutrient and what are the 6 major classes?
The science of food; the nutrients and the substances therein: their action, interaction, and balance in relation to health
and disease; and their process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food
substances
Carbohydrates: Carbon, hydrogen, oxygen
o Fruits, vegetables, grains. Simple vs. Complex (sucrose and glucose)
Lipids: Carbon and Oxygen
o More energy than carbs because they contain fewer oxygen atoms. Triglyceride is major form of fat in foods and
key energy source.
o Saturated vs. unsaturatedmakes solid or liquid in room temperature
Plants are unsaturated (liquid) vs. animal fats in saturated (solid)
Proteins: Carbon, oxygen, hydrogen, and nitrogen
o Muscles, enzymes, blood, hormones, immune system
o Consists of linked amino acids
Vitamins: Organic, essential nutrients required in small amounts by the body
o Dont provide energy, easily destroyed
o Water soluble vs. Fat soluble
Minerals: Inorganic elements, required in small amounts
o Dont provide energy, not easily destroyed
o Major vs. Trace minerals
B & C vs. A, D, E, K those can be toxic
Major: Sodium, Potassium, Chloride, Calcium and Phosphorus
Trace: Iron, Zinc, Copper, Selenium
Water
o
Lubricant & solvent, transports waste, regulates body temperature, transports vital materials to cells
2. What is the most common nutrient in the body?
Water bitch
3. What is meant by an essential vs. nonessential nutrient?
Essential: it has a specific biological function, if you take it out there is a deficiency and if you bring it back in you can cure
it; growth, function, maintenance, support
4. What is the definition of a calorie (as in kcal or kilocalorie)?
The unit by which energy is measuredamount of heat energy it takes to raise the temperature of 1 gram of water 1
degree Celsius.
Kcal=1000 calories-the amount of heat energy it takes to raise the temeragrue of 1000 g of water 1C.
5. How many calories per gram are associated with each nutrient? Be able to convert grams of a nutrient to kcals and kcals of
a nutrient to grams.
Carbohydrate: 4
Protein: 4
Alcohol: 7
Fat: 9
6. If I tell you the number grams of an energy nutrient in a serving, be able to calculate the percent of the daily value that
serving represents.
7. What nutrients have to be on nutrition labels?
Total calories, calories from fat
Total fat, saturated fat, cholesterol
Sodium
Total carbs, fiber, sugars
Proteins
Vitamin A and C, calcium and iron
Fortified or nutrients listed in health claims must also be listed
8. What nutrients are typically high and low in the North American diet? What are the major factors that influence dietary choice?
Need to reduce sugar intake and increase intake of starch and fiber
o Half of carbs come from simple carbs (sugars) and the other half from starches
o Focus more on rich food sources of vitamin A, vitamin E, vitamin C, iron and calcium
o Reduce intake of sodium and cholestorol
9. Of the 10 leading causes of death in the US, which are associated with diet?
Heart disease, cancers, stroke, diabetes, influenza/pneumonia, Alzheimer's, kidney disease
10. What are the types of nutritional assessment that can be performed (think: A, B, C, D, E)?
Anthrometrics: Height/weight, skinfolds, body circumference
Biochemical: Concentrations of nutrients and nutrient by products in blood, urine, feces
Clinical: Physical evidence of diet-related disease
Dietary: Diet recalls and records, Food history and frequency;
Environmental: Ability to consistently buy food, and food needed to maintain health
11. When speaking of diet and genetic interactions, why do we say that heredity is not destiny?
You can always adjust your diet and physical activity to fit your heretic risks
Individuals can exert some control over the expression of their genetic potential: by eating a nutritious diet, getting
exercise, keeping weight under control, and getting medical treatment
12. What are the differences between the types of research studies discussed? What is meant by epidemiology, placebo, blind,
doubleblind? What is the Scientific Method?
Epidemiology: study of diseases in populations; we look for risk factors in populations and discriminate in individuals what
risk factors that are associated with the disease
Placebo: a fake treatment that seems like the experimental treatment used to disguise whether a study participant in the
experimental or control group
Blind:
Scientific Method: ObservationsQuestions and hypothesis formedresearchincorrect explanations are rejected and
the most likely explanation is used as the basisresearch results are scrutinized and evaluated by others; conducted in an
unbiased scientific manner published in scientific journal results are confirmed by other scientists by more experiments
and studies
Double-blind: one group of participants (the experimental group) follows specific protocol while participants in a
corresponding control group follow their usual habits. Scientists observe both groups over time to identify any changes that
occur in the experimental and the control groups.
o Reduce risk of bias because neither the study participants or nor the researchers know who is getting the real
treatment and placebo (an independent third party holds the key to the study group assignment and data). Also,
the effects of the experimental protocol are not disclosed to the participants or researchers collecting the data until
the study is finished
Chapter 2: Tools of a Healthy Diet
1. What are the DRIs, RDAs, EARs, AIs and ULs and how do they differ from each other? What does each acronym stand for and
when do we have an AI instead of an EAR or RDA?
EAR: Estimated Average Requirements, the nutrient intakes to meet of people in a certain life stage
o 17 nutrients, is set for nutrients when there is an accurate method for measuring whether intake is adequate) A
FUNCTIONAL MARKER to evaluate the activity of an enzyme in the body/ability of the cell and organ to maintain
normal functions
o If no EAR, no RDA; if no RDA, no EAR
RDA: Recommended Dietary Allowances, nutrient intake amounts sufficient to meet needs of 97-98% of people in a
specific life stage, nutrients ability to prevent disease and prevent deficiency
o Based on EARs (RDA=EAR1.2)
AI: Adequate Intakes, daily intake amounts where there is insufficient research data to establish EAR;
observed/experimental determined estimates of average nutrient intake to maintain a defined nutritional state for 97-98%
UL: Tolerable Upper Intake Levels, maximum daily intake to pose no risk of adverse health affects
o
The ceiling below where nutrient intakes should remain
EER: Estimated Energy Requirements, average daily calorie needed to maintain energy balance in a healthy adult, more
conservative
o Estimates based on energy expenditureBALANCE: enough to sustain health, not weight gain
o Depends on age, weight, height, gender, and physical activity
o No iron because it is not a energy producing nutrient
AMDR: Acceptable/Adequate Macronutrient Distribution Range, range of intake percent associated with good health and
reduced risk of chronic diseases while providing recommended intakes of essential nutrients, complement of DRIs
2. Why do the energy nutrients have an EER and an AMDR?
AMDRs provide a range of intake, as a percent, associated with good health and a reduced risk of chornic disease.
EERs are consumed in amounts above that is needed is not excreted but stored. So it is used to prmote healthyweight.
They measure energy needs to energy expenditures.
3. What is nutrient densitycan you recognize a nutrient dense vs. non dense food?
Energy density is determined by comparing a foods caloric content per gram weight of food
o Energy dense foods are high in calories but weight littlecookies, fried foods
o Low energy dense foods are fruits and vegetables and other food that incorporates water during cooking
Nutrient dense vs. calorie dense
o Every food has a certain number of calories kcals to weight, and a nutrient dense food is nutrient to kcals
o Nutrient dense is specific to each nutrient. A lot of nutrients for given calories
o Calorie dense is a clot of calories for a given weightGU gels
o Nutrient dense has more nutrients need than caloric need
4. What information is required on the Nutrition Facts Panel? What are Daily Values? What calorie level is used in calculating
the Daily Value of a nutrient in a food product for the label information?
Standardized serving size
Based on typical American serving sizes
Following nutrients must be listed:
Total calories, calories from fat
Total fat, saturated fat, cholesterol
Sodium
Total carbohydrates, fiber, sugars
Protein
Vitamin A and C, calcium and iron
Fortified or nutrients listed in health claims must also be included
Calories are used in percentage form
5. What nutrition-related requirements are used forsection of Alphabet Soup
Planning group diets vs. on an individual
o Government (RDA, AI) for groups
For the different Alphabet Soups if it is planning for groups or individualsdaily values, EER, AMDR
Nutrient Content Claims describe the nutrients in food
o Rich in Vitamin A, zero calories, etc.
Health claims describe the relationship between a disease and a nutrient, food or food constituent
o Calcium reduces osteoporosis
6. What comprises a healthy diet and what is the reasoning behind each recommendation?
Dietary
7. What nutrition guidelines do we use, who developed them and what are they?
Dietary Guidelines made by USDA and DHHS to meet nutrient needs while reducing risk of obesity, hypertension,
cardiocascular disease, type 2 diabetes, alcoholism, and foodborne illness.
o Adequate nutreints within energy needs, weight management, food groups to encourage, physical activity, sodium
and potassium, alcohol, fats, food safety, and carbs
8. Are you comfortable with the design and details of the Food Guide Pyramid and the recommended servings?
Grains: 1 ounce
Veggies: 1 Cup
Fruits: 1 cup
Milk: 1 cup
Meat and Beans: 1 ounce
Oils: 1 tsp. of vegetable or fish oil, 1 tsp. of oil rich foods
9. What are the micronutrients and the macronutrients?
Micronutrient: nutrient needed In milligram or microgram quantitiesVitamins and Minerals
Macronutrient: nutrient needed in gram quantitiesfat, protein, carbs
10. What are the organic nutrients? What are phytochemicals?
Substance that contains carbon atoms bonded to hydrogen;
Phytochemicals-plant components in fruits, vegetables, legumes, and whole grains
o Plant based chemicals that incur health benefits. Broccoli have endols to help our cells fight cancer
11. What happens during the refinement of grains process? What are fortification and enrichment? What nutrients are added during
the grain enrichment process?
Fortification-putting something in there that wasnt in there originally (Vitamin D/A in milk)more in that wasnt there or add
it
Enrichment-When processing food, nutrients lost are put back in, 10% more
Whole grain has tough exterior and they take it off. They want to remove the germ that has fat vitamins and fats and be left
with a refined flour product. In the U.S. we enrich back in the nutrients of Vitamin B
Chapter 3 The Food Supply
1. Definition of food insecurity, who is at risk in the US and worldwide, what are the nutritional and health consequences of food
insecurity.
Inability to access enough food to lead active, healthy lives
US: 11% people; Worldwide: 1/8 people
Physical and mental health declines, growth slows or ceases, muscle and fat wasting occurs, immune systems weaken,
increasing susceptibility to disease, and death rates rise
2. What do we mean by a safety net nutrition program in the United States?
US decided we have minimum standards for everyone so we have programs for people with food insecurity
3. The definition of organic food. Who regulates organic foods.
The way agricultural products are produced.
o Biological pest management
o Composting
o Manure applications
o Crop rotations
USDA
4. What do we mean by biotechnology in the food system. What are the types of genetic modification that are typical in the food
system?
Genetic engineering or modification allowing scientists to directly alter the genetic makeup to transfer a gene that confers a
specific from almost plant, animal, or microorganism into another.
o Pest and weed control
o Disease prevention in plants
o Recombinant bovine growth hormone (rBGH)
o Future
o Increased nutrient density (golden rice)
o Increased crop yields
Chapter 4 Human Digestion and Absorption
1. What is chemical and physical digestion and where do they each occur?
Chemical vs. Mechanical digestion
o
o
Mechanical- peristalsis, segmentation, chewing, etc.
Chemical: enzymes, hormones, acids
2. Names and functions of the layers (mucosa, villi, etc.) of the GI tract. Names, locations, and major functions of the organs of the
digestive system.
Mucosa-innermost layer, lined with epithelial cells and glands. Not smooth and has tiny fingerlike structures that project into
the GI tract called the lumen (hallow area) and trap nutrients
Submucosa-loose connective tissue, glands, blood vessels, and nerves. Carry substances (nutrients) to and from the GI
tract. Contains blood vessels carrying nutrients; most absorption occursallows things to be transported across it
Muscle-double layers: Inner layer is a Circular smooth Muscle that encircles the tube; Outer Longitudinal Muscle run up
and down the tube to move food forward the GI tract.
Serosa-Outside layer that protects the tract; secretes liquid that helps brush organs against each other, lubricant allows it to
occur
Villi-Goblet cells make mucus, endocrine cells produce hormones, and cells that produce digestive enzymes and absorb
nutrients
Absorption-enterocytes produce enzymes, contains a brush border covered with glycocalyx which contain the digestive
enzymes
GI Tract
o
Mouth: chewing increases surface area of food, when mixed with saliva food becomes bolus
o
Saliva: Lysozyme (kill bacteria); Mucus: Lubricate and hold bolus together; Amylase: Break down starch
Taste (salty, sour, sweet, bitter, umami); Olfactory
Esophagus
o
Swallowing-moves bolus from the mouth to the esophagus
Epiglottis-a valve like flap of tissue that prevents food from lodging in trachea and larynx
Stomach
o
Bolus covers goes through lower esophageal sphincter into stomach. Mixes with stomach secretions to become
chyme. Pyloric sphincter allows chyme in to small intestine while Gastric Inhibitory peptide slows the
release of chyme in the small intestine
Only 1 teaspoon of chyme is released at a time into the small intestine to neutralize the acid and
digest the nutrients. It prevents backflow of bile into the stomach
Hydrochloric acid, pepsinogen, gastric lipaseinactivates the biological activity of ingested proteins,
destroys harmful bacteria and viruses in foods, dissolves dietary minerals to be absorbed, converts
pepsinogen into active protein digesting enzyme pepsin.
Pepsinogen-digests protein, an inactive form of pepsin
GASTRINE IS THE HORMONE THAT CONTROLS HCI AND PEPSINOGEN
Small Intestine
o
Most digestion and absorption occurs hereoccurs in the duodenum and upper part of the jejunum and
requires many secretions from the small intestine itself
Sections
Duodenum-10 in long,
Jejunum-4 ft long,
Ileum-5 ft long,
Villi/microvilli-lined with goblet cells that make mucus; Endocrine cells-produce hormones
Absorption: enterocytes produce enzymes, contain a brush border covered with glycocalyz that
contain digestive enzymes
Large Intestine
normally only water, some minerals, and undigested food fibers and starches are left. Has 5 sections:
cocum, ascending colon, transverse colon, descending colon, and sigmoid colon. It houses bacterial flora
that keep the GI tract healthy, absorbs water and electrolytes (sodium and potassium) and forms and
expels feces
The ileocecal valve prevents bacteria from migrating into the small intestine.
Liver, Pancreas, Gall Bladder
o Secretions from these organs are delivered through the common bile duct and the pancreatic duct. These ducts
come together and the sphincter of Oddi and empty in to the duodenum
o Liverprovides bile (aids fat digestion), enterohepatic circulation (recycling of bile)
o Gallbladder-bile storage
Pancreas-produces sodium bicarbonate (neutralizes the acidic chyme arriving from the stomach protecting the
small intestine from acid damage), lapses (digest fat), proteases (digest protein), and pancreatic amylase (digest
starch)
3. What role do the stomach, small intestine and large intestine play in digestion/absorption?
The stomach mixes bolus with stomach secretions to become chyme. It digests the food and kills any harmful things in
what you have eaten to be taken away.
Small intestine digests most of the food
Large intestine:
o
4. What is a sphincter? Names and functions of the sphincters of the GI tract.
Sphincters- ring like muscles that open and close like valves to control the flow of the contents.
Prevent food from moving through the GI tract too quickly and be mixed thoroughly with digestive system secretions
o Lower esophageal sphincter-prevent backflow of stomach contents into the esophagus
o Pyloric sphincter-control the flow of stomach contents into the small intestine
o Sphincter of Oddi-control the flow of bile from common bile duct into the small intestine; slows GI motility to give
digestive enzymes from the small intestine and pancreas enough time to do their work
o Lleocecal sphincter-prevent the contents of the large intestine from reentering the small intestine
o Anal sphincters-prevent defecation until the person desires to do so
5. Know the sequence of GI tract structures that food passes thru after swallowing all the way to excretion. How is HCl acid
involved in digestion? Why and how is the small intestine pH higher than the stomach?
More acid is the most pH, so stomach has a lower pH, intestines are higher
Biocarbonate in bilecarried in the bile condensed in gallbladder and released through sphincter of oddi
o Bile emulsifies fat
Purpose of not having acidic contents in small intestine is to not destroy the intestines. High acid in our stomachs destroys
as many exogenous bacteria/viruses/bugs/parasites and break apart our proteins and start our digestion
6. Where is bile made and where is it stored? What is an enzyme. what is a catalyst?
Bile is made in the liver and stored in the gallbladder, which aids in fat digestion. It disperses fat into many tiny droplets. It
is released into the duodenum is reabsorbed in the last section of the small intestine and returned to the liver.
Enzyme: compound that speeds the rate of chemical process but is not altered by the process. Most enzymes are proteins
o Promotes the digestion of carbohydrates, fats, and protein into forms small enough for absorption
o Amylases (digest starch), Lipases (digest fat), Proteases (digest protein)
Catalyst: Compound that speeds reaction rates but is not altered by the reaction
7. What do the hormones cholecystokinin, secretin and gastrin each do? What stimulates their secretion and where are they
secreted from? What structures increase the surface area of the small intestine?
Villi and microvilli are the circular folds and fingerlike projections that increase the surface area. The circular folds make the
chyme flow slowly which also mixes the chyme with digestive juices and brings it in contact with the villi that extend into the
lumen,
8. What are the differences in how watersoluble and fatsoluble nutrients are absorbed and enter the circulation?
Carbs are water soluble--go more directly into the blood
Fat soluble are absorbed and metabolized differently, and when we get to vitamins and minerals we learn they have to be
packaged to get into blood stream
9. Know the different ways nutrients can move across the cell membrane to enter cells.
Cardiovascular: includes the heart, blood vessels, and blood. Only with Water-Soluble nutrients (proteins, carbs, short and
medium chain fatty acids 6-10 carbon atoms, B & C Vitamins). Directly into blood stream in capillary beds in villi, which
flows into the portal vein into the liver.
Lymphatic: contains lymph which flows though the body in lymphatic vessels for large molecules that cannot be absorbed
by the capillary beds. Fat-souble nutreitns and large particles are transported in lymph.
10. Names and definitions for the types of motions in the GI tract.
Peristalsis-coordinated wave of contraction (squeezing and shortening) and relaxation of these muscles; begins in the
esophagus as 2 waves of muscle action. The strongest is in the stomach where 3 opposing muscle layers contract 3/min
after a meal
Segmentation-in small intestine which moves the content back and forth causing the contents to break apart and mix with
digestive juices
Mass Movements-large intestine, where peristaltic waves simultaneous coordinate contractions over a widespread area of
the large intestine. Propel fecal matter from one part of the intestine to the next
Elimination-when you shit
Chapter 5: Carbohydrates
1. What do pepsin, amylase, sucrase, maltase, and lactase each digest? Where do they work in the digestive tract? Where does
each come from?
Pepsin: protein digesting enzyme produced in the stomach (from HCl that converted it from pepsinogen)
Amylase: in saliva and small intestine that breaks down starch into smaller polysaccharide and disaccharide units (in
mouth) and later into monosaccharide units in the small intestine.
Sucrase: breaks down sucrose to produce glucose and fructose
Maltase: acts on maltose to produce 2 glucose
Lactase: digests lactose to produce glucose and galactose
2. What is Glycogen and where is it stored? What is the RDA for carbohydrate?
Glycogen is the storage form of carbohydrate in humans and animals which contains many glucose units linked together
with alpha bonds, The structure of glycogen is similar to amylopectin but even more branched. This allows it to be broken
down quickly by enzymes in the body cells where it is stored.
The RDA for carbohydrate is 130 g/day of digestible carbohydrate to supply adequate glucose for the brain and central
nervous system without having to rely on partial replacement of glucose by ketone bodies as an energy source. It provides
total body energy needs, carbohydrates intake should be considerably higher ranging from 45-65% higher.
3. What monosaccharides are in sucrose, lactose and maltose?
Sucrose: glucose + fructose> alpha bond
Lactose: galactose + glucose > beta bond
Maltose: glucose + glucose > alpha bond
4. What are the 3 most common dietary monosaccharides? How many carbons do they contain and which type of atoms do they
contain? What is blood sugar? Which one is the sweetest?
6 carbon, 12 hydrogen, and 6 oxygen
Glucose: most abundant, blood sugar
Fructose: found in fruits and honey, the sweetest
Galactose: part of lactose
5. Know the types of complex Carbohydrates, what they are made of and where they come from.
Oligosaccharides: 3 to 10 single sugar units. Cannot be broken down by our digestive enzymes so they pass undigested
into the large intestine where bacteria metabolizes them producing gas
Polysaccharides: starches (amylose and amylopectin), glycogen, fiber
o Contains hundreds to thousands of glucose molecules. Some are digestible (starch) and others arent (fiber)
6. What are the different types of fiber, food sources, and health benefits of each?
Total fiber refers to the dietary fiber that occurs naturally in foods as well as the functional fiber. Fibers are composed
primarily of non-starch polysaccharides cellulose, hemicelluloses, pectins, gums, and mucilages.
o
o
o
o
The monosaccharide units in fibers are linked by beta bonds and are not broken down by human digestive
enzymes; thus, these fibers pass through the small intestine into the large intestine where bacteria metabolize
some and form short-chain fatty acids and gas. They short chain-fatty acids provide fuel for cells in the large
intestine and enhance intestinal health.
Cellulose, hemicelluloses, and lignins form the structural part of the plant cell wall in vegetables and whole grains.
Whole grains are good sources of fibers because they do not dissolve in waterinsoluble fiber
Pectins, gums, mucilages, and some hemicelluloses dissolve easily in water and are soluble in water.
Health benefits: Soluble fibers lower blood cholesterol levels and blood glucose levels, reducing cardiovascular
disease and diabetes. Insoluble fibers decrease intestinal transit time reducing risks of constipation, diverticular
disease, and colon cancer.
7. What do insulin, glucagon and epinephrine each do? When is each of them secreted? Know and understand the how blood
glucose is regulated. What role does glycogen play in blood glucose regulation?
The pancreas releases small amounts of insulin as soon as a person starts to eat. Following carb digestion and absorption,
blood glucose levels rise signaling the pancreas to release large amounts of insulin. Insulin promotes increased glucose
uptake by muscle, nerve, adipose, and other body cells. It also promotes the storage of excess glucose as glycogen to
lower blood glucose to normal fasting range within a few hours after eating.
Glucagon maintains the amount of glucose in the blood by promoting the breakdown of glycogen in the liver and promotes
gluconeogenesis resulting in the release of glucose to the bloodstream and the normalization of blood glucose levels.
Epineprine are in the adrenal glands to trigger the breakdown of glycogen in the liver and result in glucose release into the
bloodstream for fight or flight reaction. They are released in large amounts
The actions of insulin on blood glucose are balanced by the actions of glucagon, epinephrine. If hormonal balance is not
maintained major changes in blood glucose concentrations occur
8. Why is fiber considered fiber? What are the types of fiber? How do these types function differently in terms of health?
Fiber is not digestible by humans.
9. Looking at the Medical Perspective Diabetes Mellitus what is the difference between Type 1 and Type 2 diabetes?
Type 1:insulin-dependentpancreas produces little or no insulin which leads to an inability to control blood glucose levels
o Hyperglycemia (increased hunger, thirst, urination, weight loss)
o Autoimmune attack on the pancreas, genetic
Type 2: non-insulin dependent; must rely on insulin injections as part of their treatment.
o Insulin resistance, obesity and physical inactivity, ethnicity. Change with diet and exercise
10. What is the metabolic syndrome? Hypoglycemia? Glycemic index and glycemic load.
A group of factors that increase the risk of type 2 diabetes and cardiovascular disease including insulin resistance (high
blood glucose), abdominal obesity, high blood triglycerides, and LDL cholesterol with HDL cholesterol, elevated blood
pressure, and increased inflammatory blood proteins.
Hypoglycemia: low blood sugar occurs in people with or without diabetes.
o With diabetes it occurs when there is too much insulin, not enough food, or exercise without enough
carbohydrates.
o Without diabetes, there is reactive and fasting hypoglycemia. Reacting is caused by exaggerated insulin response
after eating (irritability, sweating, anxiety, weakness, headache, and confusion)
o Fasting is a condition of low blood glucose after fasting for 8 hours or more
o Requires the simultaneous presence of a blood glucose level below 50 mg/dl
Glycemic Index: Ratio of a blood glucose response compared with a standard. Based on a 50 gm carbohydrate serving
o Influenced by a foods starch structure (amylose vs. amylopectin), fiber content, food processing, physical
structure, and temperature, as well as protein and fat in a meal
Potatoes, bread, Gatorade, short grain white rice, honey, and jelly beans
Glycemic Load: Amount of carbohydrate in a food multiplied by glycemic index and divided by 100. More accurately reflects
blood glucose impact.
o Number of grams of carbs in 1 serving is multiplied by foods glycemic index, then divided by 100.
Review the learning outcomes specified in the slides for each chapter. Review the chapter summaries. Feel confident
about answering the Knowledge Check questions at the end of the chapter sections that we covered.
Fiber is not digestible by humans
Chemical
Taste!
Hamburger
30 g pro x4
20 g fat x9
50 g carbs x4
=500 total kcals
Multiply each by calories of gram
Blood sugar-dissaccarides, monosaccharieds, polysacchararides
Take all of that into their smallest components to be absorbed
Sugars are broken down into smallest pieces to bring from the portal vein into glucose which the blood stream recognizes