Review the different forms of dietary carbohydrate (mono-, di-, and polysaccharides), how they're digested:
Monosaccharide - single sugars: Glucose, Fructose, Galactose
Disaccharide - sugars composed of pairs of monosaccharide: Ma
CHAPTER 6 STUDY GUIDE
What is in the chemical structure of protein that is not in carbohydrates and fats
that makes it unique?
Proteins have side groups that make each amino acid unique.
How many amino acids are there?
20 different amino acids.
What is positive energy balance?
Weight gain because there is more kcal in than kcal out
What is negative energy balance?
Weight loss because there is more kcal out than kcal in
How is the energy in food measured versus energy e
What is the theory behind fat cell development?
The theory states that the creation of new fat cells is far easier than losing old ones, a fact
that plays an important role in adult weight loss. Because, according to the theo
How do vitamins differ from carbohydrates, fats and protein (macronutrients) and how are they
similar? What units are used to measure amounts recommended (RDA) for vitamins for the
amounts we consume each day? What does bioavailability mean and what affec
Review the different forms of dietary carbohydrate (mono-, di-, and polysaccharides),
how they're digested. Be able to recognize the names of the various carbohydrates. Which
ones are simple and which ones are complex? What are so
STUDY GUIDE CHAPTER 5
What is the general definition of a lipid?
Compounds that are not soluble in water
What are the 3 types of lipids in the diet and which one is the main one we consume?
Triglycerides (TG's), Phospholipids, and Sterols
Study Guide Chapter 1
Know the various factors that may influence your food choices. There were several
discussed in class and the textbook. For example, social interactions, religion,
convenience, etc. If I give a description (situation) of
Chapter 3: DIGESTION AND ABSORPTION
Gastrointestinal tract- trace the route of food through the GI tract.
What are the functions of the mouth, saliva, esophagus, stomach, small intestine and large
intestine in digestion and absorption of nutrients?
Chapter 2: DESIGNING A HEALTHY DIET
Know the Diet Planning Principles for a healthy diet. Also, know the seven key messages
based on the new Food Guide System (Choose My Plate). Know what the principles
mean and how they actually apply to maki