Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BI 464 Plants and People > Lecture 4: Nutrition > Flashcards

Lecture 4: Nutrition Flashcards

You may prefer our related Brainscape-certified flashcards:
People You Should Know flashcards
1
Q

True or False: Food is necessary to supply energy and the raw materials for different physiological processes

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the average Kcal/day a human should have?

A

1,200-3,200

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

A ____ is the amount of energy necessary to raise the temperature of a gram of water 1 degree Celsius. 1 Kcal = 1000 calories.

A

kiliocalorie

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

True or False: Although all the macronutrients can be used as a source of energy, usually only carbohydrates and fats do so. Proteins provide more commonly the raw materials necessary for synthesis of metabolites, growth and tissue maintenance.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the 3 macronutrients and 2 micronutrients?

A

carb, fat, protein

vitamins, minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are two examples of monosaccharides?

A

glucose, fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

______ is a processed product which is one of the most used sweeteners because it is sweeter than table sugar.

A

Hygh Fructose Corn syrup (HFCS)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What 3 reasons make HFCS attractive to humans?

A

Cheap (47c per dry pound)

More easily dissolved in liquid

Used instead of regular sugar is that it acts as a preservative

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

It is most likely this universally added ______ that is mostly contributing to the pandemics of obesity and its cardiometabolic complications.

A

fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are two examples of disaccharides?

A

sucrose (glucose + fructose) & maltose (glucose + glucose)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

______ is found naturally in germinating grains.

A

Maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

______ (table sugar ) is refined from sugarcane or sugar beet and it is 97% sucrose.

A

Sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

_____ are polymers of glucose.

A

Polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

____ is the form in which glucose is stored in plants. Found in seeds, roots, underground stems (e.g., tubers) and some fruits.

A

Stratch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Glucose is stored as a reserve in the human body as ______, which is a polysaccharide that is not produced by the plants

A

Glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

True or False: Excess glucose is converted to fat.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

If the starch grain hilum is lateral, it is a wha?

A

Potato

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

If the starch grain hilum is central, it is what?

A

Wheat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

If the starch grain hilum has a crack, it is a?

A

Bean

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

hemicellulose, pectin, gums & mucilages are ______.

A

Soluble fiber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

cellulose & lignin are ______.

A

Insoluble fiber

22
Q

The fiber that is partially digestible are the ______ which are digested with the help of intestinal bacteria.

A

hemicelluloses

23
Q

True or False: Grain cereals are a better source of fiber than fruits and vegetables

A

True

24
Q

______ are short chain carbohydrates that are poorly absorbed in the small intestine.

A

FODMAPs

25
Q

______ supply the amino acids that are necessary so that the body can construct human proteins.

A

Proteins

26
Q

It is recommended that only ______ of total caloric content to be provided by proteins

A

ca. 10%

27
Q

How many amino acids can be synthesized and how many cannot?

A

11 can be synthesised in the human body and 9 cannot.

28
Q

True or False: Amino acids cannot be stored by the body.

A

True

29
Q

Exam Question: which of the flowing sugar is a disaccharide

A

Answer: C. Maltose

30
Q

______ is the main protein of wheat

A

Gluten

31
Q

______ is an autoimmune disease of the small intestine that impairs the body’s absorption of nutrients.

A

Celiac disease

32
Q

True or False: For most people, there’s absolutely no reason to avoid gluten

A

True

33
Q

Gluten intolerance” may be in fact sensitivity to ______

A

carbohydrates in wheat (FODMAP)

34
Q

____ are glycerol + 3 fatty acids

A

Triglycerides

35
Q

______ must be supplied through diet: linoleic, linolenic and arachidonic acids. Present in vegetable oils.

A

Essential fatty acids

36
Q

What are good fats and what are bad fats?

A

Good = Unsaturated fatty acids
(e.g. Omega 3s, etc. –
olives, peanuts, canola, avocado, soybeans, corn, walnut

Bad = Saturated fatty acids
Coconut oil, cocoa butter, palm oil; most animal fat

37
Q

______ is a steroid lipid that is vital to constituent of cells and it is used in the synthesis of various hormones

A

Cholesterol

38
Q

______ carry cholesterol to the tissues.

A

Low-density lipoproteins (LDLs)

39
Q

______ take excess cholesterol back to the liver, which processes and excretes the cholesterol.

A

High-density lipoproteins (HDLs)

40
Q

______ result when manufactures convert (liquid) oils into solid fats through a process called hydrogenation

A

Trans fatty acids

41
Q

True or False: Vitamins act as coenzymes in many metabolic pathways in the body.

A

True

42
Q

True or False: Water-soluble vitamins are eliminated daily from the body. They are also eliminated from the food during preparation.
Fat-soluble vitamins can be stored in the body but can build up to toxic levels if excessive amounts are taken.

A

True

43
Q

What are the water soluble and fat soluble vitamins?

A 
Water = B-complex, C
Fat = everything else
44
Q

Deficiency in vitamin A can lead to?

A

Night blindness
Problems with epithelial tissues
Xerophthalmia

45
Q

True or False: Vitamin C is needed for the growth and repair of tissues in all parts of your body.

A

True

46
Q

True or False: Vitamin C is an antioxidant and the body is not able to make vitamin C on its own.

A

True

47
Q

True or False: Vitamin D helps the body absorb calcium, which bones need to grow. A lack of vitamin D can lead to bone diseases such as osteoporosis or rickets

A

True

48
Q

Where is vitamin E found?

A

Vitamin E is an antioxidant, vegetable oils, margarine, nuts, seeds, and leafy greens.

49
Q

Vitamin _____ helps your body by making proteins for healthy bones and tissues Deficiency = poor blood clotting

A

K

50
Q

True or False: Diet may prevent cancer Diet may prevent or even cure Diabetes type II Diet may help prevent dementia/ Alzheimer

A

True

BI 464 Plants and People (28 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions