LESSON 3

Question 1

organic compounds (saccharides - starches and sugars) composed of carbon, hydrogen, and oxygen. Hydrogen and oxygen usually occur in a ratio of 2:1 as in H2O

Answer 1

CARBOHYDRATES

Question 2

They provide the major source of energy for the body or as much as 80-100% of calories.

Answer 2

CARBOHYDRATES

Question 3

The dietary carbohydrates include the:

Answer 3

SUGAR
STARCH
FIBER

Question 4

single sugars

Answer 4

MONOSACCHARIDES

Question 5

double sugars

Answer 5

DISACCHARIDES

Question 6

compounds composed of chains of monosaccharides units

Answer 6

POLYSACCHARIDES

Question 7

monosaccharides

Answer 7

GLUCOSE
FRUCTOSE
GALACTOSE

Question 8

most cells depend on ___for their fuel to some extent, and the cells of the brain and the rest of the nervous system depend almost exclusively on ____ for their energy

Answer 8

GLUCOSE

Question 9

sweetest of the sugars. Occurs naturally in fruits, in honey, and as part of table sugar.

Answer 9

FRUCTOSE

Question 10

the third single sugar, ____, occurs mostly as part of lactose

Answer 10

GALACTOSE

Question 11

also known as milk sugar

Answer 11

GALACTOSE

Question 12

disaccharides

Answer 12

SUCROSE
LACTOSE
MALTOSE

Question 13

table, or white, sugar) is the most familiar of the three disaccharides and is what people mean when they speak of “sugar.

Answer 13

SUCROSE

Question 14

components of sucrose

Answer 14

glucose and fructose

Question 15

it is the principal carbohydrate of milk

Answer 15

LACTOSE

Question 16

component of lactose

Answer 16

glucose and galactose

Question 17

third, disaccharides, a plant sugar that consist of two glucose units.

Answer 17

MALTOSE

Question 18

is produced whenever starch breaks down

Answer 18

MALTOSE

Question 19

components of maltose

Answer 19

GLUCOSE AND GLUCOSE

Question 20

Polysaccharides

Answer 20

GLYCOGEN
STARCH
FIBER

Question 21

molecules are made of chains of glucose that are more highly branched than those of starch molecules.

Answer 21

GLYCOGEN

Question 22

is found in meats only to a limited extent and not at all in plants.

Answer 22

GLYCOGEN

Question 23

it is the complex carbohydrates

Answer 23

GLYCOGEN

Question 24

Glycogen is stored in the

Answer 24

LIVER AND MUSCLES

Question 25

a long, straight or branched chain of hundreds or thousands of glucose units linked together.

Answer 25

STARCH

Question 26

These giant molecules are packed side by side in grains such as rice or wheat, in root crops and tubers such as yams and potatoes, and in legumes such as peas and beans.

Answer 26

STARCH

Question 27

are the structural parts of plants and thus are found in all plant derived foods-vegetables, fruits, whole grains, and legumes.

Answer 27

FIBERS

Question 28

the sugar units are held together by bonds that human digestive enzymes cannot break.

Answer 28

FIBERS

Question 29

moves the glucose from the blood into the cells

Answer 29

INSULIN

Question 30

brings glucose out of storage when blood glucose falls (as occurs between meals)

Answer 30

GLUCAGON

Question 31

what hormones does pancreas releases

Answer 31

INSULIN AND GLUCAGON

Question 32

Fat is a member of the class of compounds called

Answer 32

LIPIDS

Question 33

the lipids in foods and in the human body include:

Answer 33

TRIGLYCERIDES PHOSPHOLIPIDS STEROLS

Question 34

the function of fats in the body

Answer 34

ENERGY STORES MUSCLE FUEL PADDING INSULATION CELL MEMBRANES RAW MATERIALS

Question 35

when people talk about fat-for example, "I'm too fat" or "That meat is fatty they are usually referring to

Answer 35

TRIGLYCERIDES

Question 36

among lipids these predominate both in the diet and in the body

Answer 36

TRIGLYCERIDES

Question 37

the name triglycerides comes from

Answer 37

3 fatty acids attached to glycerol

Question 38

the nutrient is first broken into small fragments. Then the fragments are linked together into chains known as

Answer 38

FATTY ACIDS

Question 39

Solid at room temperature and can be found in meats, butter and dairy products

Answer 39

SATURATED FATS

Question 40

too much consumption of these fats can increase the levels of LDL

Answer 40

SATURATED FATS

Question 41

Low-density lipoprotein (LDL) is also known as

Answer 41

BAD CHOLESTEROL

Question 42

Liquid at room temperature and can be found in vegetable oils.

Answer 42

UNSATURATED FATS

Question 43

These fats increase the levels of good cholesterol or the high-density lipoprotein (HDL) HDL "grabs" LDL and escorts it on the liver where LDL is broken down and eventually removed from the body.

Answer 43

UNSATURATED FATS

Question 44

An unhealthy substance that is made through the chemical process of hydrogenation of oils.

Answer 44

TRANS FATTY ACIDS

Question 45

are found in vegetable shortening and, in some margarine, crackers, cookies, and snack foods

Answer 45

TRANS FATTY ACIDS

Question 46

both raise the 'bad' (LDL) cholesterol and lower the 'good' (HDL) cholesterol levels in blood, markedly increasing the risk of heart disease

Answer 46

TRANS FATTY ACIDS

Question 47

Using carbohydrate, fat, or protein, the human body can synthesize all the fatty acids it needs except for two linoleic acid and linoleic acid.

Answer 47

ESSENTIAL FATTY ACIDS

Question 48

Because they cannot be made from other substances in the body, they must be obtained from food and are therefore called

Answer 48

ESSENTIAL FATTY ACIDS

Question 49

are found in small amounts in plant oils, and the body readily stores them, making deficiencies unlikely. From both of these essential fatty acids, the body makes important substances that help regulate a wide range of body functions: blood pressure, clot formation, blood lipid concentration, the immune response, the inflammatory

Answer 49

LINOLEIC AND LINOLENIC ACID

Question 50

these 2 essential nutrients also serve as structural components of cell membranes

Answer 50

LINOLEIC AND LINOLENIC ACID

Question 51

known as the omega-6 fatty acid

Answer 51

LINOLEIC ACID

Question 52

known as the omega-3 fatty acid

Answer 52

LINOLENIC ACID

Question 53

one of the three main classes of lipids; compounds that are similar to triglycerides but have choline (or another compound) and a phosphorus-containing acid in place of one of the fatty acids.

Answer 53

PHOSPHOLIPIDS

Question 54

are important constituents of cell membranes. They also act as emulsifiers in the body, helping to keep other fats in solution in the watery blood and body fluids. In addition, some ___ generate signals inside the cells in response to hormones, such as insulin, to help alter body conditions.

Answer 54

LECITHIN AND PHOSPHOLIPIDS

Question 55

are large, complex molecules consisting of interconnected rings of carbon

Answer 55

STEROLS

Question 56

is the most familiar sterol, but others, such as vitamin D and the sex hormones (for example, testosterone), are important, too.

Answer 56

CHOLESTEROL

Question 57

forms deposits in the artery walls, a disease that can cause attacks and strokes

Answer 57

ATHEROSCLEROSIS