Nutrition Lecture 2

Carbohydrates are the body's main source of energy, providing fast-acting fuel for daily activities and spare proteins from being used as an energy source. They are converted into glucose, which is essential for various bodily functions.

Glucose is the preferred fuel for the brain and central nervous system (CNS), as well as the primary fuel for all cells in the body. It is not the cause of weight gain and obesity, does not decrease energy levels, and can be stored in cells as both glucose or glycogen, not just fat.

Carbohydrates are typically classified as simple carbohydrates (sugars) and complex carbohydrates (starches and fiber).

Simple carbs are either monosaccharides (single sugar molecules) such as glucose, fructose, and galactose, or disaccharides (two sugar molecules) such as sucrose, lactose, and maltose. Polysaccharides are complex carbohydrates made up of multiple sugar units. Proteins and fats are not considered simple carbs.

Complex carbs are composed of long chains of sugar molecules, with examples including starches, glycogen, dietary fiber, and cellulose. Monosaccharides are the simplest form of sugars, disaccharides are composed of two sugar molecules, and proteins are made up of amino acids, not carbohydrates.

Glucose is a type of sugar that is commonly found in fruits and vegetables such as grapes, oranges, corn, and carrots. It is not typically found in foods like meat, eggs, or leafy greens. While grains like pasta, bread, and rice do contain carbohydrates that can be broken down into glucose, they are not the primary sources of this sugar.

Fructose is a type of sugar commonly found in honey and fruit juices, making them common food sources of this sweetener.

Lactose is a type of sugar found in milk and dairy products. It is not present in bread, chicken, or pasta.

Sucrose is commonly found in sweet foods like table sugar and apricots, not in vegetables like broccoli and spinach, protein sources like chicken and beef, or carbohydrate-rich foods like pasta and bread.

Starch is a carbohydrate commonly found in foods like wheat, corn, oats, rye, pasta, and peas, providing a source of energy for the body.

The recommended daily protein intake for women is 45 g/day, as opposed to the incorrect options provided.

Glucagon is a hormone that works in opposition to insulin by signaling the liver to convert stored glycogen back into glucose for energy.

Diabetes Mellitus is characterized by the lack of insulin production or insulin intolerance, resulting in elevated levels of A1C, FPG, and oral glucose tolerance test. Other symptoms such as low blood sugar levels, weight loss, decreased thirst, and frequent urination are associated with other conditions and not indicative of Diabetes Mellitus.

Carbohydrates should make up 45-60% of total caloric intake as they are a major source of energy for the body. Consuming too few or too many carbs can have negative effects on overall health and energy levels.

Dietary fiber plays a crucial role in slowing down absorption, aiding in lowering cholesterol levels, and the recommended daily intake is 25 grams for females and 38 grams for males.

Carbohydrate-related diseases involve issues with processing or utilizing carbohydrates in the body, leading to conditions such as intolerance, metabolic disorders, or digestive issues.

Amino acids are the basic units that make up proteins, and they are essential for various functions in the body. They can be classified as essential (must be obtained from diet) or non-essential (can be synthesized by the body).

Proteins play a crucial role in various functions within the body including providing structure to cells, aiding in the formation of hemoglobin, producing antibodies, maintaining acid-base balance, and serving as hormones.

Proteins can be categorized into complete proteins, incomplete proteins, and complementary proteins based on their amino acid content and source. Complex, Primary, and Isolated proteins are not recognized categories in protein classification.

Marasmus and Kwashiorkor are severe protein deficiencies characterized by insufficient intake of protein and energy.

Triglyceride levels help assess heart disease risk. Normal levels are less than 150, borderline ranges from 150-199, and high levels are greater than 200. Low levels are not a concern for heart disease risk.

Phospholipids are the main component of cell membranes, providing structure and regulating what enters and exits the cell. Proteins, carbohydrates, and cholesterol are also present in cell membranes but phospholipids are the major constituent.

Sterols are a specific category of lipids that include cholesterol, which is important for various bodily functions such as hormone production and cell structure.

Polyunsaturated fatty acids are mainly found in plant-based oils and fatty fish, while coconut oil, butter, lard are high in saturated fats and avocado, olive oil, palm oil contain mostly monounsaturated fats. Beef, pork, and chicken are sources of saturated fats.

Trans fat is considered the worst type of fat as it can increase bad cholesterol levels and lower good cholesterol levels, leading to an increased risk of heart disease. It is often found in processed foods, fried foods, and baked goods. 'Partially hydrogenated' refers to the process of adding hydrogen to liquid vegetable oils to make them solid at room temperature, which in turn creates trans fat.

Fat serves various important functions in the body, such as providing a high amount of calories per gram, slowing down digestion, acting as a carrier for fat soluble vitamins, serving as an insulator, and being stored as adipose tissue for energy reserves.

Invisible sources of fat refer to foods that may not appear fatty but still contain significant amounts of fat. Milk, cheese, lean meat, and avocado are examples of such sources. The incorrect answers provided do not fall under this category.