Lecture 14

Question 1

The basic nutritional needs supply ___ and ___ ___ for ___ and ___ in the body.

Answer 1

energy, raw materials, activities, processes

Question 2

___ are required in large amounts and include ___, ___, and ___.

Answer 2

Macronutrients, carbohydrates, proteins, fats

Question 3

___ are required in small amounts and include ___ (___ ___) and ___.

Answer 3

Micronutrients, vitamins, organic compounds, minerals

Question 4

___ are used as sources of energy.

Answer 4

Macronutrients

Question 5

___ provide the raw materials / building blocks required for the ___ of essential ___, ___, and ___ ___.

Answer 5

Proteins, synthesis, metabolites, growth, tissue maintenance

Question 6

___ & ___ provide ___ calories per gram. ___ provides ___ calories per gram.

Answer 6

Carbohydrates, proteins, 4, fat, 9

Question 7

Measure of food energy = ___.

Answer 7

calorie

Question 8

Amount of energy to raise the temperature of ___ ___ of water ___ ___ ___ = ___.

Answer 8

one gram, one degree Celsius, calorie

Question 9

1000 ___ = 1 ___.

Answer 9

calories, kilocalorie

Question 10

Humans require between ___ and ___ ___ per day.

Answer 10

1200, 3200 kilocalories

Question 11

The average intake is ___ C. Average intake for women is ___ C; for men it’s ___ C.

Answer 11

2000, 1600, 2200

Question 12

3 types of carbohydrates = ___, ___, and ___.

Answer 12

monosaccharides, disaccharides, polysaccharides

Question 13

Monosaccharides include ___ (the most abundant), ___, and ___.

Answer 13

glucose, fructose, galactose

Question 14

___, or table sugar, is a common ___, made up of ___ and ___.

Answer 14

Sucrose, disaccharide, glucose, fructose

Question 15

Starch is a ___.

Answer 15

polysaccharide

Question 16

___ are simple sugars.

Answer 16

Monosaccharides

Question 17

During ___, other carbs are broken down or converted to ___.

Answer 17

digestion, glucose

Question 18

___ is transported by the ___ to all the cells in the body.

Answer 18

Glucose, blood

Question 19

Within cells, ___ breaks down ___ to produce the energy necessary to sustain life.

Answer 19

respiration, glucose

Question 20

___, or milk sugar, is made up of ___ and ___.

Answer 20

Lactose, glucose, galactose

Question 21

___ and ___ have the same chemical makeup as glucose - ___, differing only in the ___ ___ ___ ___.

Answer 21

Fructose, galactose, C6H12O6, arrangement of the atoms

Question 22

Other ___ are converted into glucose and ___.

Answer 22

monosaccharides, metabolized

Question 23

___ ___ ___ ___ is often preferred because it is sweeter than ___ / table sugar.

Answer 23

High fructose corn syrup, sucrose

Question 24

Honey, apples, cherries, grapes, guavas, honeydew, watermelon, mangoes, papayas, pears, persimmons, pineapple, milk products…these all are good sources of ___.

Answer 24

monosaccharides

Question 25

___ are made up of ___ ___ chemically joined to each other.

Answer 25

Disaccharides, 2 monosaccharides

Question 26

Table sugar is at least ___ ___ ___.

Answer 26

97% pure sucrose

Question 27

___ provides only ___, and has no other nutritional value.

Answer 27

Sucrose, calories

Question 28

During ___, sucrose is broken into ___ and ___.

Answer 28

digestion, glucose, fructose

Question 29

___, used for germinating grains, is made up of ___ ___ ___.

Answer 29

Maltose, 2 glucose molecules

Question 30

Table sugar, desserts, soda and bread, muffins, pancakes, and waffles are sources of ___.

Answer 30

disaccharides

Question 31

___ are also known as ___ ___, containing hundreds to thousands of sugar units.

Answer 31

Polysaccharides, complex carbohydrates

Question 32

Starch is a ___ ___ ___ ___ found in plants.

Answer 32

storage form of glucose

Question 33

Seeds, some fruits, tubers, and tap roots are good sources of ___.

Answer 33

starch

Question 34

___ in foods can be traced directly to the ___ ___.

Answer 34

Starch, plant origin

Question 35

Grains like wheat, rice, and corn; underground crops like potato, sweet potato, and cassava; and legumes like beans and peas are all good sources of ___.

Answer 35

starch

Question 36

Starch is broken down into ___ by ___ in ___ and the ___ ___. It is transported by the ___ to the body’s cells.

Answer 36

glucose, enzymes, saliva, small intestine, blood

Question 37

Storage form of glucose in the human body = ___.

Answer 37

glycogen

Question 38

___ is found in the liver and the skeletal muscles.

Answer 38

Glycogen

Question 39

___ ___ is stored as glycogen.

Answer 39

Excess glucose

Question 40

Eating lots of ___ foods to build ___ reserves = ___ ___.

Answer 40

starchy, glycogen, carbohydrate loading

Question 41

Only a ___ ___ of glycogen is stored. Excess ___ beyond this is generally converted to ___.

Answer 41

day’s worth, glucose, fat

Question 42

Fiber is a ___ we get from plant sources. It is ___ ___, but provides ___ and other benefits.

Answer 42

polysaccharide, not digestible, bulk

Question 43

Fruits, vegetables, seeds, and whole grains supply most of the ___ in the human diet.

Answer 43

fiber

Question 44

___ is the principal component of plant cell walls, and it is composed of ___.

Answer 44

Cellulose, glucose

Question 45

Humans don’t have the ___ to break the bonds connecting the ___ ___ in ___.

Answer 45

enzymes, glucose molecules, cellulose

Question 46

___ passes through the digestive tract as ___.

Answer 46

Cellulose, roughage

Question 47

Pectins and hemicelluloses are ___ that are ___ ___ ___.

Answer 47

fibers, cell wall polysaccharides

Question 48

The two types of dietary fiber are ___ and ___.

Answer 48

insoluble, soluble

Question 49

___ ___ includes cellulose, lignin, and some hemicelluloses.

Answer 49

Insoluble fiber

Question 50

___ ___ includes other hemicelluloses, pectins, gums, mucilages, and algal polysaccharides.

Answer 50

Soluble fiber

Question 51

___ in apples is a ___ fiber and is believed to lower blood ___ levels.

Answer 51

Pectin, soluble, cholesterol

Question 52

Wheat bran (___) is an ___ fiber and does not have a ___ lowering ability. It is effective in speeding passage of food through the ___ ___, and thus reduces the risk of ___ ___.

Answer 52

cellulose, insoluble, cholesterol, large intestines, colon cancer