Ch 26 Nutrition Part 1

Question 1

Monosaccharides

Answer 1

• glucose, galactose, fructose
• from digestion of starch disaccharides
• small intestine and liver convert galactose and fructose to glucose

Question 2

Disaccharides

Answer 2

Sucrose, maltose, lactose

Question 3

Polysaccharides

Answer 3

• complex carbs

- starch, glycogen, and cellulose

Question 4

Dietary fiber

Answer 4

Fibrous material that resists digestion (cellulose, pectin, gums, and lignins)

Question 5

Water-soluble fiber

Answer 5

(Pectin) found in oats, beans, peas, brown rice, and fruits (decreases blood cholesterol and LDL levels)

Question 6

Saturated fats

Answer 6

From animal origin: meat, egg yolks, and dairy products (solid at room temp)

Question 7

Unsaturated fats

Answer 7

Found in nuts, seeds, and most vegetable oils (liquid at room temp)

Question 8

Cholesterol

Answer 8

Found in egg yolk, cream, shellfish, organ meats, and other meats (does not occur in foods of plant origin-except in palm products)

Question 9

Lipoprotein complexes

Answer 9

Transport lipids in plasma

Question 10

Serum lipoproteins

Answer 10

4 major categories by density: chylomicrons, VLDL, LDL, HDL

Question 11

3 principal forms of carbs

Answer 11

Monosaccharides, disaccharides and polysaccharides