Nutr Test 2

Question 1

Simple Carbs

Answer 1

Monosaccharides: single sugars(hexoses), Glucose(liver controls), Galactose, Fructose
Disaccharides: 2 monos bonded by glycosidic bond, Lactose, Sucrose, Maltos

Question 2

Complex Carbs

Answer 2

Polysaccharides(CHO), Starch, Fiber, Glycogen

Question 3

Glucose

Answer 3

End product of digestion which is absorbed into blood for distribution to cells and tissues, FUEL for most cells
Blood Sugar (most abundant in diet)
Hormones: Insulin(beta of pancreas) and Glucagon(alpha of pancreas)

Question 4

Fructose

Answer 4

Sweetest of sugars, “Fruit Sugar”, found naturally in fruit, honey, and sap
Used to sweetens products in High-fructose corn syrup

Question 5

Galactose

Answer 5

Rarely occurs naturally as single sugar, few things have this in free state, Component of glycolipids & glycoproteins
Converted to glucose and used for energy (MILK)

Question 6

Starch

Answer 6

Stored in plants, found in grains, beans, pasta, composed of glucose

Question 7

Glycogen

Answer 7

Stored in animals, not significant source of carbs in diet, small amounts in animals; technically not complex carb

Question 8

Dietary Fiber

Answer 8

Not used for energy, found in plant derived foods, can’t be digested, group of plant polysaccharides
Functional(put into foods) +Dietary= total

Question 9

Body Benefits of Glycogen

Answer 9

Body stores much of its glucose as glycogen in the liver or muscle cell.
Rapid hydrolysis of glycogen takes place when glucose is in demand. Enzymes attack many sites of the glycogen molecule resulting in a glucose surge

Question 10

Glycogenesis

Answer 10

Making of glycogen; stored in liver and skeletal muscle

Question 11

Soluble fiber

Answer 11

Dissolves in water, Found in oatmeal, rice, bran, psylllium, some fruits
Decrease cardio

Question 12

Insoluble fiber

Answer 12

Doesn’t dissolve in water, Found in whole wheat, whole‐grain cereals, broccoli
Helps with colon

Question 13

Carb Digestion

Answer 13

Make large molecules into smaller ones(polys to monos), mostly in the small intestine

Question 14

Type I Diabetes

Answer 14

Less common, pancreas doesn’t, “Juvenile diabetes”

Treatment: shots of insulin

Question 15

Type II

Answer 15

More common type, obesity MAJOR contributor

Treatment: healthy lifestyle

Question 16

Lipids

Answer 16

Organic, relatively soluble in water, solvable in organic solvents
Fats:dense(energy used during rest)
Oils:Liquid at room temp

Question 17

Fatty Acids

Answer 17

Differ in length of carbon chain and degree of saturation,

Question 18

Saturated Fatty Acids

Answer 18

Single carbon bond (solid)

Question 19

Monounsaturated Fatty Acids

Answer 19

Double carbon bond

Question 20

Polyunsaturated Fatty Acid

Answer 20

2 or more carbon double bonds (liquid)

Question 21

Trans Fatty Acids

Answer 21

Not made by body, small amounts in dairy and beef, raise LDL(bad cholesterol), lowers HDL(good), increases heart disease

Question 22

Poly-unsaturated fatty acids

Answer 22

Omega 3 are essential, in fish,
6 in nuts and animal foods
Eicosanoids: regulate muscle relaxation and contraction, blood vessel dilation and constriction, blood clot formation, blood lipids, response to injury

Question 23

Triglycerides

Answer 23

Fats and Oils, provides essential fatty acid, insulates and protects, many triglycerides can be stored at one time, stored in adipose tissue

Question 24

Lipogenesis

Answer 24

Metabolic process resulting in fatty acid and triglyceride synthesis

Question 25

Phospholipids

Answer 25

Hydrophilic and hydrophobic parts, used as emulsifiers without oil and water don’t mix, found naturally mostly

Question 26

Sterol

Answer 26

made by plants, lipid with distinctive multi ring structure

Question 27

Fat digestion

Answer 27

CCK released, Pancreatic lipase break triglycerides into two separate fatty acids and a monoglyceride

Question 28

Micelles

Answer 28

travel in watery fluids that go inside cell, monoglycerides and long chain fatty acids reassemble into new triglycerides, small amount of protein is added to the lipids forming the lipoprotein a chylomicron

Question 29

Chylmociron

Answer 29

lipoprotein formed by cells lining small intestine, soluble in water, made of triglycerides surrounded by phospholipids and proteins, carries lipids

Question 30

Proteins

Answer 30

Same as CHO/lipids but have NITROGEN, structure of R-group differs aminos from each other

Question 31

Functions of Proteins

Answer 31

Transports, protects(immune), communication(hormones), balance fluid regulators, acid/base regulators, energy source

Question 32

Denaturation

Answer 32

Change in a protein’s shape, leads to loss of function

Causes: heat, acids, bases

Question 33

Complete Protein

Answer 33

Adequate amounts of essential amino acids, animal sources

Question 34

Protein RDA

Answer 34

weight divided by 2.2 x 0.8