...abuse. Until recently, food specifically sugar has gained enough momentum to be compared and classified as addictive as cocaine is (Ahmed et al.). There are 300,000 deaths per year related to obesity in the United States, making it the second most preventable cause of death (Flegal et. al). In comparison, there are only 47,000 deaths related to drug use (National Center for Health estimated Statistics). This essay will explore, sugar, the underlying issue contributing to the obesity epidemic. In the documentary from “Sugar Coated” they state that “in the past 30 years obesity rates have doubled to 600 million… and diabetes rates have tripled to 347 million worldwide.” Comparably in that...
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...closely monitoring blood sugar levels? The importance of closely monitoring blood sugar levels is because of the risks of hyperglycemia or hypoglycemia. The normal blood sugar is between 70-110 mg/dl. Hyperglycemia occurs when the body’s blood sugar is higher than the normal range. When the body is not using insulin properly, hyperglycemia occurs. Severe complication of hyperglycemia may cause ketoacidosis which is a diabetic coma. Ketoacidosis occurs when the body breaks down fats since the body cannot use glucose for energy. When the blood sugar is below the normal range hypoglycemia occurs. Confusion is a sign of hypoglycemia. Hypoglycemia may cause a loss of consciousness in a person if untreated. 2. What...
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...Real Sugar vs. Sugar Substitute Sugar (Sucrose) is derived from different sources. It contains carbohydrates, which means it is made up of carbon, hydrogen, and oxygen. Some of the terms you may hear are high fructose corn syrup, which is pretty common in many popular sodas. Sugars are found in plants which use a natural process called photosynthesis in which is a highly concentrate of sugarcane and sugar beets. Sugar.org Granulated sugars contain monosaccharide’s that include glucose, fructose and galactose. Monosaccharides are the most basic units of biologically important carbohydrates. Glucose provides energy, fructose enhances the taste, and galactose is a less sweetener form of the three. Sugarcane made its appearance in the 8th century B.C. and has been lead to believe it was derived from India. Nutritional value for granulated sugar is that it contains about 99.98g of carbohydrates per 100g, .03g of water, about .019mg of riboflavin, 1mg of calcium, .01mg of Iron, and about 2mg of Potassium. Whereas Brown sugar, which is granulated sugars coated in molasses to produce a light, dark or demerara sugar, contains 97.33g of carbohydrates, 1.77g of water, .008mg of Thiamine, .007g Riboflavin, .082mg Niacin(B3), .026mg of Vitamin B6, 85mg Calcium, 1.91mg Iron, 29mg Magnesium, 22mg Phosphorus, 346mg Potassium, 39mg Sodium, and .18mg Zinc.Wiki.com Sugar Substitute is an additive that gives the effect of real granulated sugar, usually with fewer calories and less food...
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...BLOOD SUGAR LEVEL ` 1. OVERVIEW Glucose – sugar in the blood, Dextrose – sugar produced from corn, Fructose – sugar produced from fruit, Sucrose – table sugar which is 50% glucose and 50% fructose, HFCS – High Fructose Corn Syrup – produced by corn syrup. I have learned in past years attending leadership conferences about the Hippocampus: a part on the Brain that seems to be important is establishing new memories, from strong emotions. In order for a memory to move through the hippocampus and into our long term memory two things need to transpire. 1. Emotion or Passion 2. Purpose, we respond to our present situation from our past experiences or pain. (Sounds like a another report) I did not know about the types of transporters of Glucose, (more on that in another report). Or about the statistics on the number of people in 2010 that were or were not diagnosed with Glucose levels that make them Diabetics. About the hormone called Leptin a helical peptide hormone produced by the adipose tissue. Leptin acts of cells in the hypothalamus in response to increases in body fat storage to suppress appetite and increase energy expenditure, it also contributes to the onset of puberty and to the secretion of insulin by the pancreas, 2. HISTORY OF GLUCOSE A German chemist named Andreas Sigismund Marggraf; he was born March 3, 1709 in Berlin Germany and died August 7, 1782 in Berlin, Germany. He is known first of all for his discovery of sugar in beets and developing the process it remove...
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...Q: Sucrose is a disaccharide that undergoes hydrolysis to form two monosaccharaides, glucose and fructose, when it is consumed. Why then should there be any significant difference between consuming sucrose and HFCS-55? A: I believe that when the bees consume HFCS-55 that their body breaks it down and poisons the bees’ body. Q: Can HFCS-55 be considered a natural substance? Explain your reasoning, specifically listing the criteria by which you believe a substance may be considered “natural” as opposed to “unnatural.” A: I would say that HFCS is “unnatural” because HFCS is produced by using an enzyme (Alpha-amylase) to break down corn-starch. This leads me to ask why must we need the enzyme if it were “nature” Q: Both “natural” and genetically modified (GM) forms of corn are available in the United States. Based on the criteria that you have listed for Question 2, does your answer to the previous question depend on whether the HFCS-55 is made from “natural” or GM corn? Explain your reasoning. A: Yes, I believe that HFCS-55 is not “natural” and that it is a genetically modified form of corn. Q: It has been argued that just the process of transporting honeybees from one crop location to another over long distances may contribute to CCD regardless of what the colonies are fed. Is there evidence to support or refute this argument? A: Yes, I think that taking these bees all over the country each year is causing them stress and not to mention the...
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... Food items that are not so good or bad for your health - Bad nutrition are: * Oily foods (chips) * Fried items (Fish fingers, chicken fry etc) * Gheet and Butter * Raw eggs * unwashed raw vegetables and fruits Also, having a meal chart that excludes all items in the first set is also bad nutrition. How much sugar is good for me? As part of a healthy balanced diet, you should eat foods and drinks high in sugars in small amounts. Sugary foods and drinks can cause tooth decay, especially if you have them between meals. Many foods that contain added sugars also contain lots of calories, but often have few other nutrients. Eating these foods often can contribute to you becoming overweight. Being overweight can increase your risk of health conditions such as: * heart disease * type 2 diabetes What is sugar? All sugars are carbohydrates found naturally in most foods. Their main nutritional value is in providing energy. However, sugar is also added to lots of foods such as sweets, chocolate, cakes and some fizzy and juice drinks. In the ingredients list, sugar added to food may be called: * glucose * sucrose * maltose * corn syrup...
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...for example.) Because cellulose passes through your digestive tract virtually untouched, it helps maintain the health of your intestines. One way cellulose helps the intestines is that it clears materials from the intestinal walls, keeping them clear, which may help to prevent colon cancer. Cellulose is the fibre (orroughage) of which your cereal box says you need more. Cellulose * Put very simply, cellulose is the main carbohydrate that is found in living plants. It forms the structure of the plant cell wall; its basic function is to keep stems, stalks and trunks rigid. * Plants create cellulose from glucose, which is the simplest and most common form of carbohydrate found in a plant. It is formed by photosynthesis and is used for energy or it can be stored as starch to be used later. The cellulose is created by linking many simple units of glucose together to create a crisscross effect of long chains, forming long molecules of which are used to build the plant wall. * This criss-cross mesh effect formed by the molecules, give the...
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...directed by a famous bunch of chemicals we refer to as DNA. Compounds, chemicals, chemical reactions ... these are what produce the structures & functions within the basic units of structure & function for living things (cells). Anyhoo ... our topic right now, namely photosynthesis, is arguably one of the most important chemical reactions occurring on the planet. Let's see why. Let's begin with some basic questions & answers about photosynthesis. QUESTION | ANSWER | What is photosynthesis? | Photosynthesis is a chemical reaction in which light energy is converted to chemical energy in glucose. It is the means by which the energy in sunlight becomes usable to living things. Living things can eat glucose, we can't eat sunlight. | Exactly why is photosynthesis so important? | Two big reasons. One product of photosynthesis is glucose (sugar), which provides the basis for most food chains. The second product of photosynthesis is oxygen which comes in handy if your happen to be an aerobic organism that requires oxygen for survival. | Where does photosythesis occur? | This question can be answered on various levels. On the planetary level, most photosynthesis occurs in the oceans, because the oceans occupy the vast majority (70%) of the earth's surface. In terms of organisms, photosynthesis occurs in autotrophes that contain the green pigment chlorophyll. This would include the entire plant kingdom, "half" of the...
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...NATIONAL CENTER FOR CASE STUDY TEACHING IN SCIENCE The Case of the Missing Bees: High Fructose Corn Syrup and Colony Collapse Disorder by Jeffri C. Bohlscheid, School of Food Science, University of Idaho, Moscow, ID Frank J. Dinan, Department of Chemistry & Biochemistry, Canisius College, Buffalo, NY Part I – Changes in the Lives of Bees Almond butter is a delicious, upscale alternative to peanut butter and we love it. But its price has increased nearly three-fold over the last two years while that of peanut butter has changed very little. The reason for this is surprising: almonds are much more dependent on honeybees for pollination than are peanuts. The California almond crop, by far the world’s largest, used an unbelievable 40 billion honeybees to pollinate it in 2005 and about a third of that number of bees is no longer available (Benjamin and McCallum, 2009). Since 2007, nearly a third of the honeybees in North America, Europe, and South America have died for unknown reasons. How important is this to our lives? A U.S. Department of Agriculture/Cornell University study estimates that honeybees pollinate nearly a third of everything that we eat (beeculture.com, 2000). If these bees disappear, fruits, vegetables, and nuts will go with them, meat production will severely decline, and we will be in very bad shape, indeed. Two significant changes have occurred in the world of honeybees in the United States since the mid1970s: (1) there has been a steady increase in the...
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...CHAPTER I INTRODUCTION Candies are ideal choice when your product requires exceptional color, aroma, or flavor quality. Most commonly, candies are hard molded sugar that may be presented by designated forms or shards with highly concentrated color and rich flavor. On the other hand, tomato (Lycopersicum Esculentum) is a common name for a perennial herb. It belongs to the nightshade family, Solanaceae, and for its edible fruit. Botanically, the tomato is a fruit, but for purposes of trade it is classified as a vegetable. Because tomatoes are warm-season plants and sensitive to frost, they are grown as annuals in temperate climate. Tomato is a red fruit which is rich a good source of collagen. It is also an excellent source of vitamins A and C, lycopene which is a natural antioxidant, and potassium. The tomato is also used medicinally. The pulp and the juice are digestible, mild aperients (laxative), promoter of gastric secretion, and a very good blood cleanser or purifier. They are considered as an intestinal antiseptic, useful in cancer of the mouth, for sore throat. It stimulates a turpid liver, and is good for dyspepsia. It is highly prescribed for case of biliousness and it promotes the flow of bile. The juice is recommended for asthma, bronchitis, and those who have tuberculosis. One doctor says: “Tomatoes have the richest vitamins of all foods; they are the most wonderful blood cleanser of all foods known to man; the richest of all vegetables with their...
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...bladder, liver, and spleen), and gynaecological disorders. Untreated coeliac disease has also been linked an increased risk of certain types of cancer, especially intestinal lymphoma A diagnosis of celiac disease does not mean giving up all your favourite foods. It just means adapting them to be gluten free. Many different gluten-free products, baking mixes, and recipes are available. A support group is a great resource for finding out which recipes and products are best (NHS 2010). Allowed Food Potatoes, rice, corn, fruit, dairy products and soya- based foods are fine. Many healthy and delicious foods are naturally gluten-free: Beans, seeds, nuts in their natural form. Fresh eggs Fresh meats, fish and poultry (not breaded, batter- coated or marinated). Fruit and vegetables Most dairy products Gluten-free flours (rice, soy, corn, potato, beans.) (Schar2002). What is coeliac disease? Coeliac (cil-e-ac) disease is not an allergy or food intolerance. It’s an autoimmune disease, where the body’s immune system attacks its own tissues. Coeliac disease is a condition that causes inflammation in the lining of the small intestine (part of the gut In people with coeliac disease this immune reaction is triggered by gluten a type of protein found in wheat, rye and barley. People with coeliac disease need to avoid these foods. Some people with coeliac disease may also be sensitive to oats and need to also avoid them (NHS 2010). What are the symptoms? If someone with...
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...At the beginning of WWI, doctors did not find it practical to group different blood types of donors. After hundreds of deaths due to clotting, a mandatory lab test was issued. Later on in the war when labs were not available, a few CC's of blood would be injected into the patient's arm. After a few minutes, if there was no reaction, the full blood transfusion would be carried out. For a while, only blood type O was collected into a "Rous-Turner glucose-citrate solution ... and stored in an icebox." (The Educational Broadcasting Corporation). The blood would be stored for up to 26 hours until it was considered "bad blood". Later on doctors found that even older blood did not seem to influence the results in patients. The first citrate blood transfusion was preformed on November 14, 1914 by Professor L. Agote. Although it was successful, it was thought to be too much work while in a war zone. "Prior to the discovery of sodium citrate to prevent blood from clotting in 1914, the use of blood transfusion was only through paraffin coated tubing and bottles, with considerable risk of the transfusion failing due to the coagulation of the blood," (Miller). Medics in the war had to be able to act very quickly and calmly to access life threatening wounds. Thousands of soldiers would have been in the care of a doctor, so treating patients had to be easy enough to care for many people at once. Station...
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...BIO TEST 2 STUDY GUIDE CHAP. 5 BIOLUMINESCENCE - Light produced from chemical reactions that change chemical energy to light energy, used by invertebrates and fishes to protect themselves from predators. MEMBRANES – phospholipid bilayer, contains embedded and attached proteins, a fluid mosaic model (phospholipids are in constant lateral motion, but rarely flip to the other side of the layer) PHOSPHOLIPIDS – many made from unsaturated fatty acids with kinks in the tail (kinks prevent liquid from packing tightly, keeps them in liquid form) No unsaturated fatty acids = lower permeability i.e. safflower oil With unsaturated fatty acids = higher permeability i.e. butter CHOLESTEROL – found in animal cell membranes, stabilizes membranes at warm temps and keeps membranes fluid at lower temp MEMBRANE PROTEINS – function 1) help maintain cell shape and coordinate changes inside and outside cell via attachments to cytoskeleton and extracellular matrix 2) receptors for chemical messengers from other cells 3) function as enzymes 4) Glycoproteins involved in cell-to-cell recognition 5) may participate in intercellular junctions that attach adjacent cells to each other SELECTIVE PERMEABILITY – small nonpolar molecules move across quickly while charged or polar molecules cross slowly or not at all DIFFUSION – tendency of particles to spread out evenly in a space, particles move from an area high particle concentration to low particle concentration (diffusing down...
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...How Sugar is Made - the History It is thought that cane sugar was first used by man in Polynesia from where it spread to India. In 510 BC the Emperor Darius of what was then Persia invaded India where he found "the reed which gives honey without bees". The secret of cane sugar, as with many other of man's discoveries, was kept a closely guarded secret whilst the finished product was exported for a rich profit. It was the major expansion of the Arab peoples in the seventh century AD that led to a breaking of the secret. When they invaded Persia in 642 AD they found sugar cane being grown and learnt how sugar was made. As their expansion continued they established sugar production in other lands that they conquered including North Africa and Spain. Sugar was only discovered by western Europeans as a result of the Crusades in the 11th Century AD. Crusaders returning home talked of this "new spice" and how pleasant it was. The first sugar was recorded in England in 1099. The subsequent centuries saw a major expansion of western European trade with the East, including the importation of sugar. It is recorded, for instance, that sugar was available in London at "two shillings a pound" in 1319 AD. This equates to about US$100 per kilo at today's prices so it was very much a luxury. In the 15th century AD, European sugar was refined in Venice, confirmation that even then when quantities were small, it was difficult to transport sugar as a food grade product....
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...1 Learning objectives By the end of this chapter, students should be able to: Describe the mechanism of feeding State and explain four stages of food processing including hormonal control. Differentiate the variation in vertebrate digestive system. 2 Main feeding mechanisms Suspension feeders Substrate feeders Fluid feeders Bulk feeders Main feeding mechanisms Suspension feeder/ filter feeders Sieve small food particles from water E.g : whales, clams and flamingos 4 Main feeding mechanisms Substrate feeders Animals that live in/on their food source Eat their way through the food E.g : earthworms and termites 5 Main feeding mechanisms Fluid feeders Suck nutrient-rich fluid from a living host E.g : mosquito, aphids 6 Main feeding mechanisms Bulk feeders Eat relatively large pieces of food (swallow altogether) Spend a long time to digest their food E.g : snake 7 8 Mouth Esophagus Stomach Large intestine Rectum Anus Tongue Glands in mouth that make saliva Pancreas Liver Gallbladder 9 The mammalian digestive system consists of an alimentary canal and accessory glands that secrete digestive juices through ducts Mammalian accessory glands are the salivary glands, the pancreas, the liver, and the gallbladder 10 Stages of Food Processing Ingestion is the act of eating Digestion is the process of breaking food down into molecules small enough to absorb ...
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