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Ch. 4 Carbohydrates, Ch. 5 Proteins - Coggle Diagram
Ch. 4 Carbohydrates
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polysacchardies
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starch
cereal grains, roots, vegetables, legumes
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Dental caries
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extent of erosion caused by beverages from greatest to least: energy drinks, sports drinks, regular soda, diet soda
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sucrose, other disaccharides and monosaccharides promote bacterial growth
classification
monosaccharides
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glucose
grapes, oranges, dates, some vegetables like corn, corn syrup
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contain carbon, hydrogen, oxygen
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issues
obesity
studies have concluded that dietary sugars are not associated with causing illness or chronic disease, including obesity
some studies indicate association between higher intake of whole grains with healthier body weights and fate stores
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carbohydrate deficiency
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when complex carbs are eliminated, an insufficient intake of B vitamins, iron, and fiber may occur
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hyperglycemia: blood glucose levels greater that 130 mg/dL before meals or greater that 180 mg/dL 2 hours after meal
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Ch. 5 Proteins
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classification
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dispensable amino acids - essential for the body, but they can be produced from indispensable amino acids
in certain nutritional or disease states or stages of development, several dispensable amino acids become indispensable or conditionally indispensable
high quality protein - when 9 indispensable amino acids are provided from a food in amounts adequate to maintain nitrogen balance and permit growth
low-quality protein - if quality of one or more indispensable amino acids in a food is insufficient for optimal protein synthesis
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nitrogen balance
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Healthy individuals excrete (in feces, urine, and from
skin) same amount of nitrogen as consumed
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Positive nitrogen balance: In periods of growth (childhood or pregnancy),
more protein retained than lost
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amino acids
proteins consumed are hydrolyzed by enzymes in the small intestine into individual amino acids for absorption and utilization
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