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Instructor >>okay folks....what topics would you like me to review

Instructor >>any questions for you all before we get started

Ned >>anything and everything for me!

Homer >>how does the sterol differ from other lipids?

Homer >>i mean the structure

Instructor >>the sterols are multi ringed compounds....still made of the typical carbon, hydrogen and oxygen but its a multiring structure versus that glycerol backbone with fatty acids attached (triglyceride) or fatty acids and phosphate group (phospholipid)

Instructor >>HI all. I am Amy Allen-Chabot, the nutrition program coordinator and the chat instructor.

Bart >>Hello.

Instructor >>You don't need to know the exact structure of the sterols...but look at the picture in the book just to see how different they look from the triglyceride

Homer >>ok

Marge >>ok

Instructor >>Okay......well....lets start with module 4 and go from there.

Instructor >>what are the three complex carbohydrates

Homer >>starch, glycogen, and galactose?

Homer >>galactose*

Instructor >>not galactose.....what is the third one?

Marge >>glycogen

Marge >>dietary fiber

Instructor >>starch, glycogen and ________

Instructor >>fiber....good

Bart >>fiber

Instructor >>okay...and which of these is found in living mammals

Marge >>glycogen

Lisa >>glycogen

Bart >>glycogen

Ned >>glycogen

Bart >>slooooow typer here

Instructor >>good...and how do starch and glycogen differ in terms of structure?

Bart >>fiber is nondigestable?

Bart >>Never mind...

Lisa >>glycogen is branched

Instructor >>right....glycogen is much more branched

Marge >>glycogen is highly branched

Instructor >>what type of carbohydrate is galactose?

Lisa >>disaccharide

Marge >>disaccharide

Homer >>polysaccharide

Homer >>oops

Instructor >>not a disaccharide....

Ned >>monosaccharide

Instructor >>not a polysaccharide

Instructor >>right...a monosaccharide. What disaccharide has galactose in it.

Lisa >>lactose

Marge >>lactose

Ned >>lactose

Instructor >>right. What are the other two disaccharides?

Homer >>lactose

Lisa >>sucrose

Bart >>maltose

Marge >>maltose and sucrose

Homer >>sucrose and maltose

Instructor >>good....so the disaccharides are maltose, sucrose and lactose

Instructor >>what is sucrose made of

Homer >>glucose and fructose

Ned >>glucose and fructose

Marge >>fructose and glucose

Lisa >>fructose and glucose

Instructor >>right...and what is maltose made of?

Marge >>glucose and glucose

Lisa >>2 glucose

Homer >>glucose and glucose

Instructor >>good......

Ned >>glucose/glucose

Instructor >>There are lots of different fiber compounds....what is true of fiber...what is the definition

Marge >>complex carb that cannot be broken down

Homer >>non-digestible chains of monosaccharides

Bart >>fiber is nondigestable

Marge >>except by bacteria in large intestine

Instructor >>good...a complex carbohydrate that is not digestible by human enzymes....excellent

Instructor >>give me some examples

Lisa >>cellulose

Homer >>pectin

Marge >>cellulose

Bart >>pectin

Ned >>cellulose

Bart >>hemicellulose

Instructor >>good....is cellulose soluble or insoluble

Marge >>insoluble

Lisa >>insoluble

Bart >>insoluble

Ned >>insoluble?

Instructor >>good...is pectin soluble or insoluble

Marge >>soluble

Marge >>use it in jelly?

Lisa >>soluble

Instructor >>yes

Instructor >>good......what types of foods tend to be highest in soluble fiber

Marge >>fruit

Marge >>?

Lisa >>agreed

Ned >>fruits

Homer >>fruits and vegetables

Instructor >>(good...think of things that make water cloudy if you let them sit in it for a long time)

Lisa >>beans

Marge >>potatoes

Instructor >>the cloudy water is due to the leaching out of the soluble fiber

Bart >>beans

Instructor >>good....beans (legumes) and oats. Potatoes are mostly starch and insoluble fiber I think....but I would have to look that up

Marge >>ok, sorry

Instructor >>Okay......where does carbohydrate digestion begin

Marge >>mouth

Ned >>in the mouth

Lisa >>mouth

Homer >>mouth

Bart >>mouth

Instructor >>what enzyme is involved

Lisa >>salivary amylase

Ned >>amylase

Marge >>amylase

Homer >>salivary amylase

Bart >>amylase

Instructor >>what does salivary amylase break down (which carbohydrate)

Bart >>starch into maltose

Lisa >>starch

Ned >>starch

Homer >>starch

Marge >>starch to maltose

Instructor >>good......then what happens to the salivary amylase once it reaches the stomach

Marge >>denatured by stomach acid

Bart >>it is being denatured

Instructor >>good...so it eventually stops functioning

Ned >>it is deactivated by the gastric juices

Instructor >>what happens to starch in the small intestines

Lisa >>pancreatic amylase continues to break it down

Marge >>broken down further by pancreatic amylase

Homer >>amylase

Instructor >>good...breaks it down to what?

Marge >>maltose

Instructor >>right.....so now we have no more starch....just fiber, three disaccharides and some monosaccharides

Bart >>Maltose breaks down to glucose by maltase?

Instructor >>what happens to maltose

Marge >>2 glucoses

Marge >>becomes 2 glucoses

Instructor >>great...broken down to glucose + glucose by maltase

Instructor >>where is the maltase

Ned >>glucose/glucose

Marge >>in the small intestine

Lisa >>wall of the small intestine

Homer >>small intestine

Bart >>In the intestine

Marge >>cell walls

Instructor >>right...the villi cell membrane. (Did I say "wall" in the lecture? I should really say "membrane". Plants have cell walls and humans have cell membranes)

Instructor >>what happens to sucrose

Marge >>becomes glucose and fructose using sucrase

Bart >>broken down to fructose and glucose by sucrase

Ned >>fructose/glucose

Homer >>broken down into glucose and fructose by sucrase

Instructor >>good.........what happens to lactose?

Ned >>glucose/galactose by lactase

Marge >>broken into glucose and galactose using lactase

Bart >>broken down to glucose and galactose by lactase

Homer >>glucose and galactose

Instructor >>right....good.....and fiber?

Marge >>not broken down until it hits large intestine

Bart >>not digestible

Marge >>then broken down by bacteria enzymes

Homer >>indigestible

Marge >>minimally

Ned >>mostly undigestible

Instructor >>good......on to the large intestines where it may be partially broken down by bacteria. The remainder is excreted in the feces.

Instructor >>What causes lactose intolerance

Lisa >>lack of production of lactase

Homer >>no lactase

Bart >>when humans cannot produce enough lactase

Marge >>cannot produce enough lactase so lactose is not properly digested

Instructor >>good.....so not an allergy but a lack of the enzyme needed to break down lactose

Ned >>body stops producing lactase

Instructor >>what happens to the three monosaccharides in the small intestines

Marge >>absorbed into body and onto liver

Bart >>absorbed by body and go to liver

Marge >>onto the liver

Instructor >>good...what happens at the liver

Homer >>converted to glucose in liver

Instructor >>good

Ned >>absorbed and carried to liver to be converted to glucose

Marge >>converted in liver to glucose

Instructor >>what is the term for high blood sugar

Lisa >>hyperglycemia

Marge >>diabetes

Homer >>hyperglycemia

Ned >>hyperglycemia

Marge >>hyperglycemia

Bart >>hyperglycemia

Instructor >>good...hyperglycemia....and chronic high blood sugar is characteristic of the disease called diabetes mellitus

Instructor >>In the normal person, what happens as blood glucose begins to rise?

Ned >>insulin is secreted by pancreas

Lisa >>insulin is released by the pancreas

Homer >>pancreas secrets insulin

Bart >>pancreas releases the insulin

Marge >>insulin is secreted

Instructor >>good....and where does insulin have its function of lowering blood glucose

Bart >>?

Marge >>where in the body?

Instructor >>how does it lower blood sugar

Ned >>signals the cells to begin taking in the glucose

Marge >>ok

Instructor >>right....so its action is at the cell membrane.

Bart >>it moves the glucose from the blood to the cells

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Instructor >>it signals the cell to let glucose in...thus lowering the level in the blood

Instructor >>what happens when blood glucose levels drop?

Homer >>cell release glucose

Marge >>do you want symptoms or on cellular level

Homer >>cells*

Instructor >>how does the body respond in the normal person

Bart >>pancreas releases glucagon

Instructor >>good...where does glucagon have its function

Bart >>in the liver?

Ned >>on the liver

Instructor >>right.....what does it do in the liver

Ned >>stimulates the liver to release glucose

Bart >>it breaks down the glycogen to glucose

Homer >>promotes the breakdown of glycogen into glucose

Instructor >>good...it sends a signal to activate enzymes that break down glycogen to glucose to send out into the blood

Instructor >>What is the specific problem in type one diabetes

Ned >>body does not produce insulin

Homer >>body doesn’t produce insulin

Marge >>body fails to make insulin

Bart >>no insulin

Instructor >>right......and what is the specific problem in type two diabetes

Homer >>the body is insulin resistant

Ned >>body does not respond to the insulin released

Marge >>receptors on cells don’t recognize insulin/glucose

Instructor >>right...

Marge >>cant absorb it

Instructor >>good

Instructor >>what causes ketone formation

Marge >>breakdown of proteins

Marge >>for energy

Instructor >>that’s part of the picture.

Instructor >>when does this occur,.....this buildup of ketones

Homer >>when there is insufficient carbohydrates

Ned >>not enough carbohydrate in diet

Bart >>Atkins diet

Marge >>when you do not have enough glucose for energy, body breaks down proteins, is a by product of breakdown

Instructor >>right...and no glycogen stores left

Instructor >>when no glucose is in the cell......the body breaks down fat (and protein) for energy and ketone bodies (small acidic compounds) are formed in the process.

Marge >>that’s why we shouldn't crash diet?

Instructor >>this could occur deliberately (i.e. stage one of Atkins diet) or due to starvation (no glucose eaten and all stores used up) or type one diabetes (glucose in blood but can't get into cell so cell)

Instructor >>the thing about crash dieting is that the weight comes back on fairly quickly....come take my BIO 137 weight management class if you need a one credit elective.....we look at these issues in more detail there

Instructor >>okay....lets switch to fats since its 8:35.....

Instructor >>what are some benefits of fat in the diet

Bart >>cushion the organs

Marge >>transports fat soluble vitamins

Homer >>energy

Marge >>flavor!!!

Instructor >>cushions organs in the body.....

Ned >>essential fatty acids

Marge >>small number converted to other stuff

Instructor >>good...helps fat soluble vitamins be absorbed.....provides essential fatty acids...etc

Marge >>converted

Instructor >>flavor is big....and yes some fatty acids are precursors to important compounds in the body

Instructor >>what is the chemical name for the fat in foods (the fat we list on the label)

Ned >>triglyceride

Marge >>triglyceride

Bart >>triglyceride

Instructor >>right....and what is a triglyceride made of?

Bart >>carbon hydrogen oxygen

Marge >>one glycerol, 3 fatty acids

Ned >>glycerol with 3 fatty acid chains

Marge >>C H O

Instructor >>good...so the subunits are 3 fatty acids and one glycerol and the elements are carbon, hydrogen and oxygen

Homer >>Fatty acids and glycerol

Instructor >>how does an unsaturated fatty acid differ from a saturated one?

Ned >>unsaturated has carbon double bonds

Bart >>degree of saturation?

Marge >>saturated is full of hydrogen, unsaturated has double bonds

Homer >>saturated has no double bonds

Instructor >>okay...so unsaturated fatty acids have at least one carbon-carbon double bond with at least two hydrogens missing

Marge >>saturated comes from animals

Instructor >>what does 18:3 mean when referring to a fatty acid

Ned >>18 carbon chain with 3 double bonds

Marge >>3 double bonds, 18 carbons

Bart >>18 carbons and 3 doubles

Homer >>18 C and 3 double bonds

Instructor >>good...what does 18:1 omega 9 mean

Homer >>double on the 9th C

Marge >>18 carbon, one double bond in 9th spot from free end

Ned >>18 carbons, 1 double bond and the first double bond at the 9th carbon

Bart >>18 carbons 1 double at the 9th

Instructor >>good....Marge said it most clearly......but you are all essentially correct.....18 carbons, 1 double bond at the 9th carbon from the methyl end (end not attached to the glycerol)

Instructor >>how does a trans fatty acid differ from a cis fatty acid

Bart >>it is not bent

Ned >>the trans fat has been hydrogenated and lays flatter than the cis

Homer >>trans has added hydrogen

Marge >>trans fatty is now straight chain, cis has a kink in it at double bond

Homer >>structure is changed straighter

Instructor >>yes.....the trans fatty acid is not bent at the double bond.........it is often created during the process of hydrogenation where we add hydrogens to the fatty acid under pressure....

Instructor >>this will cause some fatty acids to become saturated and for some reason, others will remain unsaturated but the hydrogens will be on opposing sides at the double bond which allows the compound to be straighter

Instructor >>in nature, the cis fatty acid has the two remaining hydrogens at the double bond on the same side which causes the compound to bend

Instructor >>list the fatty acids from healthiest to least healthy (most harmful)

Instructor >>(as best we know to date at least)

Marge >>polyunsaturated, monounsaturated, trans fatty and saturated

Homer >>Linoleic is healthiest

Ned >>polyunsaturated, monounsaturated, saturated,trans

Marge >>forgot those

Instructor >>interesting...well....here is what I would say.....for what it is worth

Instructor >>omega-3 polyunsaturated fatty acids ----> monounsaturated fatty acids -------> omega 6 polyunsaturated fatty acids ---> saturated fatty acids ----> trans fatty acids

Marge >>why trans fatty at the end?

Instructor >>its the worse

Homer >>increased CANCER RISK

Instructor >>its the most harmful fatty acid type we know of.....

Marge >>I always think increased CVD

Instructor >>it seems to be inflammatory......and it behaves like saturated fatty acids in that it raises LDL.

Marge >>very true

Instructor >>saturated fatty acids raise LDL and HDL....but the raising of the LDL outweighs the benefits of raising HDL

Instructor >>trans fat raises LDL and doesn't raise HDL

Marge >>cool, thanks

Instructor >>how are triglycerides and other lipids carried in the blood

Homer >>lipoproteins

Ned >>by lipoproteins

Bart >>lipoproteins

Marge >>lipoproteins

Instructor >>and what is the outer coating of a lipoprotein made of?

Ned >>phospholipids

Marge >>phospholipid

Marge >>phosphate

Instructor >>good....and why does the phospholipid stay on the surface of the lipoprotein

Homer >>proteins and phospholipids

Marge >>lipid on inside

Homer >>hydrophilic

Ned >>it is hydrophilic on the outside and hydrophobic inside

Marge >>true, fatty part is inside

Instructor >>right...because it has both hydrophilic and hydrophobic properties. What part of the lipoprotein is hydrophilic

Ned >>the lipid part

Marge >>the outside

Instructor >>think of chemical subunits here

Marge >>phosphate group

Ned >>oops! the phosphate

Instructor >>yes...the phosphate group and the glycerol tend to interface with the watery fluid in the blood......and the two fatty acids tend to face into the interior of the lipoprotein

Instructor >>what else is in the lipoprotein?

Ned >>cholesterol

Homer >>triglycerides and cholesterol

Marge >>lipid bilayer

Instructor >>good...and both of those are hydrophobic so they stay in the interior of the lipoprotein

Instructor >>one more item in the lipoprotein (cholesterol. TG, phospholipid and _______)

Ned >>protein

Homer >>protein

Marge >>protein

Instructor >>right...the name gives it away....and as Homer referred to....the proteins can be partially in the interior and partially on the surface.

Instructor >>what is the name of the lipoprotein that is made in the villi cell?

Bart >>chylomicron

Instructor >>good...what is the name of the lipoprotein that is associated with increased cardiovascular disease risk

Marge >>cholesterol

Marge >>?

Ned >>low density lipoprotein LDLs

Bart >>LDL

Homer >>LDLs

Instructor >>good...what is the lipoprotein that carries cholesterol back to the liver.

Marge >>oh yeah

Homer >>LDL

Ned >>HDLs

Instructor >>good....HDL.

Marge >>LDLs

Homer >>HDL

Bart >>HDL

Marge >>HDLs, the good one

Instructor >>good...okay...we will cover more on lipid digestion, cardiovascular disease, fats and carbohydrates in foods and fiber in the Wed. night chat. Any other questions from you all tonight?

Ned >>no. thank you!!

Bart >>No, thank you and good night.

Marge >>I wont be able to make Wed. as I have a class, is that ok?

Instructor >>sure...thanks for attending

Homer >>no thanx!

Marge >>Do you need my instructors name?

Instructor >>sure...the transcripts will be posted so just read through them as a study tool

Marge >>thanks, I will

Instructor >>no...I'm just sending out a list to all instructors with everyone's name..I think they know their students by now

Marge >>good, thanks and have a good night

Instructor >>will do

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Ned >>good night and thanks again!

Instructor >>good night....

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Homer >>how do you print this

Homer >>do i have to copy and paste it in microsoft word?

Instructor >>I will post the transcripts and you can get to them by clicking on the link under self assessment for module 5....remind me in class and I will show you

Homer >>ok thanks

Homer >>see you in class tuesday

Instructor >>see you Tuesday

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Session in ANPH0002007FA_Room3 ended (all participants have left).

Time: Sun Oct 14 21:01:56 2007

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