Exam 2- Midterm

Question 1

The preferred energy source for nerve cells?

Answer 1

Carbohydrates

Question 2

Amylose

Answer 2

Straight chain of glucose molecules.

Question 3

Resistant starch (fiber)

Answer 3

Glucose molecules linked by beta bonds are largely indigestible.

Question 4

Glycogen

Answer 4

The storage form of glucose for animals (humans)

Question 5

Functional Fibers

Answer 5

Are extracted from plants or manufactured in a laboratory that have known health benefits

Question 6

Soluble fibers

Answer 6

Found in beans, citrus foods, berries, and oats.

Question 7

Insoluble Fiber

Answer 7

Examples: lignins, cellulose, and hemicelluloses.

Question 8

Amylase

Answer 8

Digestion breaks down most carbohydrates into monosaccharides.

Question 9

Stomach acids inactivate ________________.

Answer 9

Salivary amylase.

Question 10

Glucose and galactose are absorbed via ____________.

Answer 10

Active Transport.

Question 11

Fermentation produces ______ and _____________.

Answer 11

Gases, short-chain fatty acids.

Question 12

Glucagon

Answer 12

Stimulates the liver to convert glycogen to glucose.

Question 13

Foods with a High Glycemic Index…..

Answer 13

Cause a sudden surge in blood glucose, triggering a large increase in insulin, which may be followed by a dramatic fall in blood glucose.

Question 14

Foods with a low glycemic index…

Answer 14

Cause low to moderate fluctuations in blood glucose,

Question 15

Higher fiber foods…

Answer 15

Help to regulate blood glucose.

Question 16

Ketosis occurs when….

Answer 16

Carbohydrate intake is too low to supply glucose to the brain.

Question 17

Recommended Dietary Allowance (RDA) of carbohydrates

Answer 17

130 grams/day

Question 18

Whole grains have a _________ glycemic index.

Answer 18

Lower.

Question 19

What mineral do people with lactose intolerance need to find an alternative for?

Answer 19

Calcium.

Question 20

Three types of lipids are found in foods and in body cells and tissues:

Answer 20

-Triglycerides
-Phospholipids
-Sterols

Question 21

Triglycerides consist of:

Answer 21

-One glycerol molecule (backbone)
-Three fatty acid molecules (tails)

Question 22

Polyunsaturated Fatty Acids

Answer 22

Have more than one double bond.

Question 23

Saturated Fatty Acids

Answer 23

Solid at room temperature
-examples include: animal fats, butter, and lard

Question 24

Essential Fatty Acids

Answer 24

Cannot be made by the body and must be obtained from food. Food sources are walnuts, chia seeds, flax seeds, and fish

-Precursors to eicosanoids which regulate cell function

Question 25

Omega-3 Fatty Acids

Answer 25

-Eicosapentaenoic acid (EPA)
Docosahexanoic acid
-reduce inflammation and blood triglycerides.

Question 26

Phospholipids

Answer 26

Only lipid soluble in water.

Question 27

Sterols

Answer 27

Used to make adrenal and sex hormones, vitamin D, bile.

Question 28

Micelles

Answer 28

Capture lipid digestion products and transport them to the enterocyte for absorption.

Question 29

Blood lipids include

Answer 29

-Chylomicrons-present only after a meal
-Very-low-densitiy lipoproteins (VLDL)
-Low-density lipoproteins (LDL)
-High-density lipoproteins (HDL)

Question 30

Plaque formation

Answer 30

Thick deposits of foam cells, platelets, calcium, and protein block blood flow in the artery.

Question 31

Proteins

Answer 31

Dictated by genetic material (DNA)

Question 32

Transamination 1

Answer 32

Transfer amine group from an essential amino acid to a different acid group and side chain (R Group).

Question 33

Transamination 2

Answer 33

-Produce nonessential amino acids.
-Occurs mostly in the liver.

Question 34

Peptide bonds

Answer 34

Join amino acids together forming proteins (dipeptides, tripeptides, oligopeptide, and polypeptides).

Question 35

Protein turnover

Answer 35

Existing proteins are degraded (broken down) to provide the building blocks for new proteins.

Question 36

Protein Denaturation

Answer 36

Proteins uncoil and lose their shape when exposed to heat, acid, base, heavy metal, and alcohol.

Question 37

Pepsin

Answer 37

Enzyme begins breakdown of proteins into short polypeptides and amino acids

Question 38

Pancreatic enzymes (proteases) complete protein digestion.

Answer 38

-Trypsin
-Chymotrypsin
-Carboxypeptidase

Question 39

Chemical Score

Answer 39

Comparison of the amount of the limiting amino acid in a food to the amount in a reference food.

Question 40

Marasmus

Answer 40

Grossly inadequate energy, protein, and nutrient intake.