Module 7

Question 1

Name 3 macronutrients and 2 micronutrients.

Answer 1

Macronutrients are carbohydrates, fats, and proteins. Micronutrients are vitamins and minerals.

Question 2

what is the word for the sum total of all the chemical processes going on in the body? What is the word for the chemical process that breaks down molecules? What are its 2 stages? What is the word for the chemical process that builds up new, large molecules?

Answer 2

Metabolism (is the sum total of all the body’s chemical processes. The process that breaks down molecules is) catabolism (, and its 2 stages are) digestion and respiration. Anabolism (builds new molecules.)

Question 3

What is the difference between digestion and respiration?

Answer 3

Digestion (breaks large molecules into smaller ones and) doesn’t release any usable energy.Energy is released in respiration.

Question 4

What are the 3 food sources for energy? What unit do we use to measure the amount of energy available in a food?

Answer 4

carbohydrates, fats, and proteins. (Food energy is measured in) food calories (or large calories (chemical kilocalories).)

Question 5

Carbohydrates are formed by what process going on in green plants? Why is glucose called a monosaccharide?

Answer 5

photosynthesis.( Mono- means “one.” Saccharide means “sugar” or “sweet.”) Glucose is a monosaccharide: a 1-ring sugar.

Question 6

Name 2 common disaccharides. Is honey a disaccharide?

Answer 6

Lactose (milk sugar) and sucrose (cane sugar or table sugar) are disaccharides. (Maltose is also a viable answer.) Honey is not a disaccharide (but a syrup solution of 2 monosaccharides, fructose and glucose.)

Question 7

Starch (amylose) and cellulose are both long chains of glucose. What do we call a long chain of glucose? How are starch and cellulose handled differently in the digestive tract? How is glycogen different from both starch and cellulose?

Answer 7

polysaccharides. Most starch (especially if it is cooked) is digested back into glucose in the small intestine. (Cellulose contains slightly modified glucose that makes the chain indigestible. The) cellulose passes harmlessly through the intestines as fiber. Cellulose and starch are straight chains of glucose, and glycogen is a central protein with branching chains of glucose

Question 8

What do training and carbohydrate loading do to glycogen granules?

Answer 8

training increases the size of the glycogen granules. Carbohydrate loading fills the glycogen granule to capacity with readily available glucose. Both lengthen athletic endurance.

Question 9

What condition can you avoid if you eat fat or proteins along with high-glycemic-index foods?

Answer 9

reactive hypoglycemia.

Question 10

What is removed from complex carbohydrates when they are refined? Does refining making a food move higher or lower on the glycemic index?

Answer 10

fiber, oils, vitamins, and minerals.

higher

Question 11

Trail mix contains some high-glycemic-index foods. What do you think will happen to the overall glycemic number for trail mix if peanuts and sunflower seeds are added?

Answer 11

lower the glycemic index number

Question 12

Describe a fatty acid, the typical form of fat in the body.

Answer 12

a long chain of carbon atoms with branching Hydrogen atoms, with one end of the chain ending in an acid.

Question 13

How do most fatty acids travel in the blood?

Answer 13

they are attach to a glycerol to form a triglyceride. The triglycerides are packed into lipoproteins.

Question 14

What are ketone bodies? What is the name for the condition of ketone bodies in the blood and acetone o the breath?

Answer 14

(Ketone bodies are) small molecules that form when fatty acids are broken down for fuel. (Most cells can use ketone bodies for fuel). The condition is ketosis.

Question 15

Which sugars are used as building blocks in RNA and DNA?

Answer 15

ribose and deoxyribose.

Question 16

What are units in a protein called? what do you call 9 of these units that your body cannot make and that your diet must supply?

Answer 16

amino acids; essential amino acids.

Question 17

What is complete protein? Give 4 examples of foods with complete protein, What 2 groups of vegetable foods can you combine to make a complete protein? What is an even better way to get complete protein?

Answer 17

contains all of the essential amino acids. meat, dairy, poultry, fish, eggs, cauliflower, and certain beans
grains and legumes. combine vegetable protein from grains and beans with some animal protein.

Question 18

What is the general term for the 2 fatty acids that are necessary for life but that you body cannot make? Name these 2 fatty acids.

Answer 18

essential fatty acids. linoleic acid (LA) and alpha-linolenic
acid (ALA).

Question 19

What is the chemical form of a saturated fat? Name a saturated fat.

Answer 19

a long chain of carbons without room for more hydrogen. Stearic acid

Question 20

What is the chemical difference between a saturated fat and an unsaturated fat? Name and unsaturated fat.

Answer 20

unsaturated fat has room for more hydrogen to be added. linoleic acid, alpha-linolenic acid, and oleic acid.

Question 21

Unsaturated fat is named by the location of the first double bond from the omega carbon. What kind of omega fat is linoleic acid? What kind is alpha-linolenic? Which one of these omega fatty acids decreases inflammation? Which one is most likely to be missing from the American diet?

Answer 21

(Linoleic acid is an) omega-6.
(Alpha-linolenic acid is an) omega-3.
Omega-3 decreases inflammation and is the most likely to be missing

Question 22

What dietary change may help Americans reduce the severity of diseases of civilization?

Answer 22

reduce the omega-6 and increase the omega-3 in

the diet.

Question 23

What kind of lipoprotein traveling in the blood deposits cholesterol into the inner walls of bloods vessels? What is the name for the condition of hard cholesterol deposits in the blood vessels, and why is this condition dangerous? What can be done to lower the levels of this lipoprotein?

Answer 23

Low-density lipoprotein (LDL)
Atherosclerosis (the narrowing and hardening
of the arteries,) is the cause of heart disease and strokes. LDLs can be lowered by reducing saturated fat, trans fat, and cholesterol in the diet and by eating more soluble fiber.

Question 24

What kind of lipoprotein collects cholesterol and returns it to the liver? What can you do to raise the levels of this lipoprotein?

Answer 24

High-density lipoprotein (HDL) (is good cholesterol.)reaching a healthy weight and exercising can increase HDL.

Question 25

What does bioavailable mean? Which foods contain more bioavailable nutrients? Which foods contain less? What can be done to these foods to make the nutrients more bioavailable?

Answer 25

nutrients in a food are easy for a person to absorb and use. Eggs, meat, and dairy. Raw vegetables and grains. cooking them

Question 26

Every fat is a combination of saturated and unsaturated fat. Order the following fats from the one with the most saturated fat to the one with the least:
chicken fat
canola oil
fish fat
beef fat
butter
coconut oil

Answer 26

coconut oil
butter
beef fat
chicken fat
fish fat
canola oil.

Question 27

What is the difference between monounsaturated fat and polyunsaturated fat? Which kind is ALA? Which kind is oleic acid?

Answer 27

Monounsaturated fat has 1 double bond. Polyunsaturated fat has 2 or more double bonds. ALA is a polyunsaturated fat. Oleic acid is a monounsaturated fat.

Question 28

What has happened to an unsaturated fat to make trans fatty acids? Why is trans fat the worst fat you can eat?

Answer 28

Hydrogen and the carbon chain have switched positions cells cannot use trans fat properly Trans fat also raises the levels of LDL and lowers HDL.

Question 29

What do you look for on a food ingredient list to see if it contains trans fat? Why can’t you trust a label that says “zero trans fat”?

Answer 29

“partially hydrogenated oil.” Manufacturers are allowed on labels to round down to zero (if the amount of trans fat is less than half a gram per serving.)

Question 30

In what order does the body prefer to use the macronutrients for energy? What is the only macronutrient available to someone in starvation? Is this a healthy state?

Answer 30

carbohydrates, then fat, and then protein. protein. It is not a healthy state.