PHYSCI 5 Study Guide - Summer 2018, Comprehensive Midterm Notes - Fat, Liver, Insulin
PHYSCI 5
MIDTERM EXAM
STUDY GUIDE
Fall 2018
Topics covered:
● Health→ disease→ origin of disease and prevention
● Diabetes
● Cancer
● High Blood Pressure
Objective of class:
● Not diet
● Food
● How to read food labels
3 Basic Units of Food
1. Sugar/carbohydrates
2. Proteins
3. Fats/Lipids
Calories
● Counting calories doesn’t matter because expert dieticians will be off by a few calories
because you can’t be completely sure that this food is XX amount of calories
● No matter how you count, food labels are off, and even a little off, you’ll be accumulating
the amt of diff throughout the year
● Not all calories created equal
● Quality > Quantity
○ Quality does make a difference
● The effect of each calorie is what affects you
○ This calorie → fat or actual energy
Good/Bad Carbohydrates
● Rarely is there food with ONLY carbs
Good/Bad Fats
● No food in the world with only 1 type of fat
Good/Very Good Proteins
● No bad proteins
Eating
● Why can’t we eat in moderation
● Saying moderation means that it’s your fault if you’re fat etc.
Chemistry → type of food
You can incorporate what foods you eat with
find more resources at oneclass.com
find more resources at oneclass.com
Chapter 2 Carbohydrates Pg. 6-24
Carbs are Essential -- they are fuel
- Lipid as a source of energy
- Carbs can also be used as fuel - fast fuel - quick source of fuel
- Brain can use carbs as a source of energy
- RBC - cells that can only use glucose? Not fat
- Carry oxygen
- 1g = 4 calories
Most source of carbohydrates
- Plants and veggies
- Photosynthesis
- Wheat for bread
- Rice and potatoes (starchy food), sugarcane
- *liver* store lots of food- not just carbs but others too
- Liver can synthesize carbohydrates
Different types of carbohydrates
○ Most sugar we get are in the form of di and poly not mono
Monomers →
● Monosaccharides
○ Glucose
■ Most abundant
■ Eventually everything converts to glucose
■ Not consuming glucose by itself, but we find glucose in food like honey
○ Fructose
■ Sweetest
■ Food companies love putting this in their product, so they put less
quantity for more taste
■ Get it in some fruits by itself, naturally, but co usually manufacture
○ Galactose
■ Least abundant, don’t see by itself
■ You never consume it by itself, unless co manufacture it
● Disaccharides (3)
○ Lactose
■ Glucose + galactose linked together by a covalent bond
■ Dairy products, cheese, milk derivatives
■ Our digestive system must cleave it into individual glucose and galactose
● In the blood, it becomes glucose and galactose
○ Sucrose
■ Glucose + fructose
■ Tabled sugar
■ In fruits
○ Maltose
find more resources at oneclass.com
find more resources at oneclass.com
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PHYSCI 5 Full Course Notes
Verified Note
24 documents
Document Summary
Health disease origin of disease and prevention. 3 basic units of food: sugar/carbohydrates, proteins, fats/lipids. Counting calories doesn"t matter because expert dieticians will be off by a few calories because you can"t be completely sure that this food is xx amount of calories. No matter how you count, food labels are off, and even a little off, you"ll be accumulating the amt of diff throughout the year. The effect of each calorie is what affects you. Rarely is there food with only carbs. No food in the world with only 1 type of fat. Saying moderation means that it"s your fault if you"re fat etc. You can incorporate what foods you eat with. Carbs can also be used as fuel - fast fuel - quick source of fuel. Brain can use carbs as a source of energy. *liver* store lots of food- not just carbs but others too.
