Nutrition Midterm 2

Glycemic Carbhoydrates

Hormones that control glucose (4)

Use of glucose in liver (3)

Type 2 Diabetes

Type 1 diabetes

Glycemic Index

Glycemic Load

sources of fibre (5)

benefits of fibre in GI tract

types of insoluble dietary fibre (3)

Soluble Dietary Fibres (4)

Probiotics and Prebiotics

Functions of Sugars in food (9)

Functions of non starch polysaccharides in foods (4)

Synerisis

Retrograde (starch)

Types of starch modification (3)

starch hydrolysates

main ingredients in beer (6)

Steps in Beer Making (10)

goals of Brewing (6)

nutritional value of fatty acids

unsaturated fats

Triglyceride composition

Phospholipid structure

Cholesterol structure

Functions of essential fatty acids (8)

Final composition of beer

primary palmitate

Explain the path of VLDL in the blood

determinant of size of lipoprotein particles

Exception to hight fat diet to CVD trend (3)

Atherosclerosis

Plaque compostion

factors that increase plaque binding sites (4)

Ischemia

Endothelial rupture

components that reduce CVD risk

components that increase CVD risk

functions of lipids in food (8)

Processing of fats and oils

modification of fats and oils

Uses of fats and oils

types of protein (4)

components of amino acids (3)

levels of protein struture

methods of denaturation (4)

9 essential EAA

Limiting amino acids

determinants of nutritional value of proteins (2)

AAS

amino acid complementation

PDCAAS

protein digestion and assimilation

protein functions in the body (5)

explain the intestinal mucosa and allergies

Kwashiorkor

isoelectric point

12 functions of protein in food

primary processing

gluten

extraction rate

all purpose flower

source of leavening

shortening effect

pasta production

breakfast cereal production

muscle composition

muscle structure

meat colour

significance of rigor mortis in meat

meat quality characteristics

factors in conversion of muscle to meat

factors affecting meat tenderness

Dental Caries

factors affecting glycemic load