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Unit 2 Diabetes - Lesson 2.2 The Science of Food
Terms in this set (46)
What was the purpose of testing distilled water with each indicator?
In order to see accurate results for everything tested, there had to be a control group. The distilled water showed something to compare the tests to.
Given what you know about diabetes, explain why diabetics have to pay attention to the types of foods they ingest?
Diabetics need to pay attention to what they eat to maintain a steady blood sugar. When you have problems with your insulin, there is no regulation with blood sugar so you have to keep in healthy and be aware at all times with what you're putting in your body or it could be dangerous.
In the United States, processed food must be labeled showing information about the nutrient content. It has been argued that requiring nutritional information on these foods is too costly for consumers, because the cost to test the foods is added to the price of the food item. What is your position on this issue?
Nutrition labels should be on food because people need to know what they're eating. People with diabetes need to know the amount of sugar and carbs they're putting into their bodies. If you are starting a diet for whatever reason whether it being, because you want to lose weight or because it's good for your health, you need to know what you're eating and what's inside the food. If you are allergic to something and want to buy a type of food but don't know if it has it in it, it's in the nutrition label and ingredients. If you can't take a large amount of something in your body for any given reason the label can tell you if it has it. Without a nutrition label you have no clue what's being put into your body, they are mandatory for people who need to know what they're eating. They can help you follow a healthy diet and make it easier to choose nutritious foods which is very important.
Why do you think nutritional information is listed per serving and not per package? What are the pros and cons to this method?
Because people do not eat there foods per package but per serving because it specifically tells you the amount. This is how you know how much you're eating which is important.
Describe at least one reason for limiting each of the following in a well-balanced diet - saturated fat, cholesterol, and sodium
Saturated fat harms your cholesterol, cholesterol can lead to heart disease, and sodium can lead to dehydration and hyper tension.
Given what you have learned about the function of key vitamins and minerals, explain why it is most often recommended for adults to consume a multivitamin once a day along with their regular meals.
Because although it's always important to make sure you have the right nutrients always no matter what age when you're an adult you have a greater risk at getting ill or having some kind failure in your body because you aren't taking care of yourself. For example when you're older your more likely to skip breakfast because of work or stress or kids, so multivitamins can give you what you need. You should never a skip a meal but sometimes casualties do happen.
Explain why DRIs are now the preferred value for nutritional intake but are not shown on food labels.
It depends on your height and weight which is different for everyone, but you could personally check your own because it'll tell you exactly what you need to stay
basics of a diabetic diet
Limit fat, only use sugar in moderation, include vegetables, watch serving size in foods.
why this food is a good choice for a diabetic.
why this food is a good choice for a diabetic.
Because watching what you eat is always important but if you have diabetes then it's even more important. Make sure you aren't eating too many carbs and sugars and make sure you're getting the right amount of proteins, minerals, vitamins nutrients and all that good stuff. But you don't wanna over run your body with too much that's why you check your serving size and calories. Make sure you read food labels to make sure what you're putting in your body should be there.
Explain the relationship between the food we eat and energy in the body.
The food we consume supplies our body, with energy.
What is the name of the chemical reaction that hooks the monosaccharides together
If your polysaccharide were glycogen, where would these reactions occur in the body?
If you reversed the process you just completed to break down polysaccharide into monosaccharides, what chemical reaction would cause this to occur?
Where in the body would this process occur?
Explain what has to happen to join two monosaccharide units into a disaccharide
They both have to lose a hydrogen and connect to an oxygen in a chemical reaction.
Explain how it is possible to have thousands of different proteins when there are only 20 different amino acids.
Because of the different R groups
How do saturated triglycerides compared to unsaturated triglycerides in how tightly they pack together? Based on this information, which of these triglycerides is likely to be a solid at room temperature?
Saturated are full of hydrogens, where unsaturated are missing some. Saturated is more likely to stay solid at room temperature because they're full of hydrogens, unsaturated cannot be solidified.
Why aren't lipids considered polymers?
Lipids are not considered polymers because they are not made up of monomers.
Even though lipids and carbohydrates are made from the same elements (carbon, hydrogen, and oxygen), why is it easy to tell them apart when viewing a model of each?
carbohydrates are made up of a carbon ring, but lipids are made up of a hydrocarbon chain. The hexagon doesn't look the same as the straight line.
Explain how knowledge of the energy content of food can help diabetics make smart diet choices.
If they know the energy content of the food they're consuming then they know whether or not it's good for them
Explain how both a biochemist and a food scientist may assist in making sure people consume a more nutritious diet.
A bio chemist knows the molecules and proteins that are in food and the amount a person should have in them all the time. A food scientist can carry out the experiment like calorimetry and there the ones who study foods and what's in them
Adenosine Tri-phosphate (ATP)
A compound composed of adenosine and three phosphate groups that supplies energy for many biochemical cellular processes by undergoing enzymatic hydrolysis.
An organic monomer which serves as a building block of proteins.
The amount of heat energy required to raise the temperature of 1 g of water by 1°C; also the amount of heat energy that 1 g of water releases when it cools by 1°C. The Calorie (with a capital C), usually used to indicate the energy content of food, is a kilocalorie.
A sugar in the form of a monosaccharide, disaccharide or polysaccharide
An attractive force that holds together the atoms, ions, or groups of atoms in a molecule or compound.
A substance (as a dye) used to show visually usually by its capacity for color change, the condition of a solution with respect to the presence of free acid or alkali or some other substance.
Chemical transformation or change; the interaction of chemical entities
A substance consisting of two or more elements in a fixed ratio.
A type of strong chemical bond in which two atoms share one or more pairs of valence electrons.
A chemical reaction in which two molecules are bonded together with the removal of a water molecule.
A double sugar molecule made of two monosaccharides bonded together through dehydration synthesis.
The smallest particle of a substance that retains all the properties of the substance and is composed of one or more atoms.
A monomer of carbohydrate, simple sugar.
The maintenance of relatively stable internal physiological conditions (as body temperature or the pH of blood) in higher animals under fluctuating environmental conditions.
A chemical process that splits a molecule by adding water.
A chemical bond resulting from the attraction between oppositely charged ions.
One of a family of compounds including fats, phospholipids, and steroids that is insoluble in water.
A type of giant molecule formed by joining smaller molecules which includes proteins, polysaccharides, lipids, and nucleic acids.
Two or more atoms held together by covalent bonds
The subunit that serves as the building block of a polymer.
A single sugar molecule such as glucose or fructose, the simplest type of sugar
A substance that is needed by the body to maintain life and health.
A large molecule consisting of many repeating chemical units or molecules linked together.
A polymer of thousands of simple sugars formed by dehydration synthesis.
A three dimensional polymer made of monomers of amino acids.
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