DIGITAL STUDY GUIDE PEER REVIEW
WEEK 5: DIGITAL STUDY GUIDE PEER REVIEW
Post a draft version of your Digital Study Guide to this discussion by Wednesday.
Remember, feedback must be positive and provide suggestions on how to improve their Digital Study Guides. Improvements should include specific suggestions on their content, presentation and formatting.
To see a grading rubric for this assignment, click on the column consisting of three vertical dots (upper-right of this discussion window and then, Show Rubric).
Please review the Digital Study Guide Overview in Introduction and Resources for details.
Below is an example of a study guide someone posted to the class already I also uploaded a power point that someone posted to give you an idea of this assignment .
DIGITAL STUDY GUIDE
Topics:
· How Food is Processed
· Sugars
· Carbs Blamed for Healthy Issues
· Alternative Sweeteners
· Diabetes
HOW FOOD IS PROCESSED
· Ingestion (eat or drink)
· Digestion
a) Carbohydrates
· Starts in mouth (salivary glands)
· Goes through esophagus to stomach
· From stomach to small intestine where pancreatic amylase and oligosaccharidases occur
b) Protein
· Largely starts in the stomach where pepsin (an enzyme) breaks down the intact protein into peptides
· Then it goes to duodenum (1st part of small intestine) where trypsin, elastase, and
· chymotrypsin makes the peptides smaller. Peptidases (enzymes) aid in further breakdown of the peptides into single amino acids.
· Carboxypeptidase, dipeptidase, and aminopeptidase play important roles in turning peptides into free amino acids
· Amino acids are then absorbed into the bloodstream through the small intestine
c) Lipids
· Begins in the mouth w/ lingual lipase and gastric lipase
· Goes to small intestine where bulk of digestion occurs due to pancreatic lipase
· Bile released in duodenum, which aids in digestion by emulsification (process of large lipid globules broken down into smaller ones)
d) Vitamins
· Fat-soluable vitamins are absorbed the same as lipids
· Water-soluable vitamins are absorbed directly into the bloodstream from the intestine
e) Elimination
· Undigested content and waste enter colon where most of the water is reabsorbed
· Waste is moved through colon by peristaltic movements (alternate contraction and relaxation of muscles) then stored in the rectum
· Rectum expands in responds to the fecal matter then triggers neural signals to the brain
· Waste is eliminated through the anus
SUGARS
MONOSACCHARIDES – one sugar molecule
· Fructose (also called levulose or fruit sugar) – sweetest natural sugar. Found in fruits and vegetables
· Glucose – most abundant. Preferred source of energy for the brain and an important source of energy for all cells
· Galactose – a monosaccharide that joins glucose to for make lactose
DISACCHARIDES – two sugar molecules
· Lactose (milk sugar) – contains one glucose molecule and one galactose molecule
· Maltose (malt sugar) – 2 molecules of glucose. Is a by-product of digestion
· Sucrose – contains one glucose molecule and one fructose molecule. Is sweeter than both lactose and maltose
POLYSACCHARIDES – complex carbohydrate of long chains of glucose
· Starch – stored in plants
· Grains (wheat, rice, corn, oats, barley)
· Legumes (peas, beans, lentils)
· Tuber (potatoes)
· Glycogen – stored in animals
· Fiber – gives plants their structure
SIMPLE CARBS BLAMED
FOR HEALTH ISSUES
ACCUSATIONS
· Known to cause tooth decay
· Belief that it causes hyperactivity in kids
· Eating a lot could increase risk of heart disease
· Blamed for causing diabetes and obesity
REALITY
· Causes tooth decay
· No conclusive link between sugar and hyperactivity in kids
· Not conclusive but evidence suggests that high sugar intake can lead to unhealthy levels of lipids in the blood. Those at risk for heart disease are encouraged to have a diet low in simple sugars.
· Doesn’t cause diabetes. No conclusive evidence but my contribute to obesity
ALTERNATIVE SWEETENERS
Nutritive sweeteners – natural sugars that contribute energy
Non-nutritive sweeteners – manufactured sweeteners that provide little to no energy
SACCHARINE
· Sold as Sweet N Low
· Discovered in 1800s
· 300 times sweeter than sucrose
· Claim of bladder tumor in rats surfaced in 1970. FDA banned it without proof of its affect on humans
· 20 years of research shows no relation to bladder cancer in humans
· Removed from list of cancer-causing products by National Toxicology Program (a U.S. government agency) in May 2000
ACESULFAME-K
· Marketed under Sunette & Sweet One
· 200 times sweeter than sugar
· Used to sweeten gum, candies, beverages, gelatins, puddings
· Used for cooking
· Body doesn’t metabolize, so is excreted unchanged by the kidneys
ASPARTAME
· Known as Equal or NutraSweet
· 180 times sweeter than sucrose
· Provides little to no energy
· Can’t be used for cooking
· No scientific evidence that it causes brain tumors, Alzheimer’s disease or nerve disorders
· People with phenylketonuria (genetic disorder that prevents the breakdown of the amino acid phenylalanine) shouldn’t use it
SUCROLOSE
· Known as Splenda
· Made from sucrose but chlorine atoms are substituted for hydrogen and oxygen atoms
· Passes through digestive tract unchanged
· Provides no energy
· 600 times sweeter than sucrose
· Can be used for cooking
· Currently, studies show no adverse health effects
ALITAME
· Like aspartame but remains stable when heated
· Awaiting FDA approval
D-TAGATOSE
· Made from lactose
· Sweetness is the same as sucrose
· Provides half the energy of sucrose
DIABETES
Diabetes – chronic disease where the body can’t regulate glucose within normal limits
· Can be fatal
· 16 million (6% of U.S. population) are diagnosed with diabetes, including adults and kids
· Another 5 million are speculated that they don’t know they have it
· Less common in Caucasians than Blacks, Latinos, Indians, and Alaskan natives
Type 1
· Body doesn’t produce enough insulin
· Cause is unknown
· Only treatment is insulin shots
Type 2
· Progressive disorder where cells become less responsive to insulin
· Obesity is the trigger in most cases
· Fasting blood glucose levels that are higher than usual but not high enough to diagnose Type 1 diabetes
· Contributed by genetics, obesity, physical inactivity
· Most cases develop after 45 years old
· 20% of Americans 65 years or older have diabetes
· Treated with weight loss, healthful eating patterns regular exercise for some people
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