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Nutrition > Nutrition Exam 2 > Flashcards

Nutrition Exam 2 Flashcards

1
Q

What is the preferred energy source for nerve cells?

A

Carbohydrates

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2
Q

What is a straight chain of glucose?

A

Amylose

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3
Q

Glucose molecules linked by beta bonds that are largely indigestible?
Another word for them?

A

Resistant Starch

Fiber

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4
Q

Storage form of glucose for animals (humans)

A

Glycogen

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5
Q

What is the name of the thing that is extracted from plants or manufactured in a laboratory that have known health benefits?

A

Functional fibers

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6
Q

Soluble fibers are __________ and digested by intestinal bacteria.

A

Fermentable

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7
Q

What is great fuel for flora in the large intestine?

A

Soluble fibers

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8
Q

Having a regular consumption of this can reduce risk for cardiovascular disease and type 2 diabetes, what is it?

A

Soluble fibers

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9
Q

What are 3 examples of soluble fibers?

A

Gum, pectin, and mucilage

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10
Q

Where are soluble fibers found in?

A

Citrus fruits, berries, oats, and beans

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11
Q

What are the differences between soluble and insoluble fibers?

A

Insoluble fibers cannot be fermented by the bacteria in your colon soluble fibers are fermentable
Insoluble fibers cannot dissolve in water like soluble fibers can

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12
Q

What are examples of Insoluble fibers?

A

Lignins, cellulose, and hemicelluloses

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13
Q

What are good sources of Insoluble fibers?

A

Whole grains, seeds, legumes, fruits, and vegetables

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14
Q

What is the digestion that breaks down most carbohydrates into monosaccharides?

A

Amylase

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15
Q

Why do things get sweeter in our mouths?

A

Because of the salivary amylase beginning to break starches down to maltose in the mouth.

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16
Q

Is there carbohydrate digestion that occur in our stomach? Why or why not?

A

No because the stomach acids inactivate salivary amylase.

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17
Q

Glucose and galactose are absorbed via ___________ ?

A

Active Transport

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18
Q

Fructose is absorbed via_________? And it is a part of what process?

A

Facilitated diffusion

Transport

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19
Q

what is facilitated diffusions described as?

A

A slower absorption

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20
Q

Maintains blood sugar levels between meals

A

Glucose

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21
Q

When bacteria in the large intestines break down food, what is produced?

A

Gases and short-chain fatty. acids

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22
Q

What is the process of bacteria breaking down food in the large intestines?

A

Fermentation

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23
Q

Fructose does not stimulate the release of _________.

A

Insulin

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24
Q

What is secreted by alpha cells of the pancreas

A

Glucagon

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25
Q

What stimulates the liver to break down glucose?

A

Glucogon

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26
Q

Foods with a _____ glycemic index cause a sudden surge in blood glucose that triggers a large increase in insulin which may be followed by a dramatic fall in blood glucose.

A

High

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27
Q

True or False

Foods with a low glycemic index cause low to moderate fluctuations in blood glucose.

A

True

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28
Q

Higher fiber foods help to regulate blood glucose on a __________?

A

Low glycemic index

29
Q

Foods with lower glycemic index/load:

A

Legumes, fresh vegetables, and whole wheat.

30
Q

Occurs when carbohydrate. intake is too low to supply glucose to the brain

A

Ketosis

31
Q

Three types of lipids are found in foods and in body cells and tissues?

A

Triglycerides
Phospholipids
Sterols

32
Q

Triglycerides consist of what 2 things?

A

One glycerol molecule
Three fatty acid molecules

33
Q

Transfats are similar to _______ fats and are bad for ________?

A

saturated
blood vessels

34
Q

Which fatty acids have more than one double bond?

A

Polyunsaturated

35
Q

Which fatty acids are solid at room temperature?

A

Saturated fatty acids

36
Q

What are high in saturated fatty acids?

A

Animal fats, butter, and lard

37
Q

What cannot be made by the body and must be obtained from food?

A

Essential fatty acids

38
Q

What kind of acid is eicosanoids?

A

Fatty acid

39
Q

Precursors to eicosanoids which regulate cell function

A
40
Q

What type of fatty acids are EPA and DHA?

A

Omega 3 fatty acids

41
Q

Where can a lot of fatty acids be found?

A

In fish

42
Q

What is soluble in water?

A

Phospholipids

43
Q

The of lipids used to make sex hormones, Vitamin D, and bile.

A

Sterols

44
Q

What captures lipid digestion products and transports them to enterocyte for absorption?

A

Micelles

45
Q

Thick deposits of foam cells, platelets, calcium.

A

Plaque Formation

46
Q

What fatty acids lower inflammation?

A

Omega 3 fatty acids

47
Q

Blood lipids include
a.
b.
c.
d.

A

Chylomicrons
VLDL
LDL
HDL

48
Q

chylomicrons?

A

Present only after a meal

49
Q

VLDL

A

Very low density lipoproteins

50
Q

LDL

A

Low density lipoproteins

51
Q

HDL

A

High density lipoproteins

52
Q

What is dictated by genetic material (DNA)

A

Proteins

53
Q

Transfer amine group from an essential amino acid to a different acid group and side chain R-group

A

Transamination

54
Q

Produce nonessential amino acids

A

transamination

55
Q

What type of amino acids can be synthesized by liver and is nonessential?

A

Transamination

56
Q

What kind of bonds join amino acids together to for what four tides?

A

Peptide bonds

Dipeptides
tripeptides
oligopeptides
polypeptides

57
Q

What process is this:
Existing proteins are degraded to provide the building blocks for new proteins?

A

Protein takeover

58
Q

Includes amino acids from food and cellular breakdown

A

Amino acid pool

59
Q

How are proteins denatured?

A

Uncoil and lose their shape when exposed to head, acid, base, heavy metal, and alcohol.

60
Q

What enzyme begins breakdown of proteins into short polypeptides and amino acids?

A

Pepsin

61
Q

What is the pancreatic enzyme?

A

Proteases

62
Q

What are the tree names of the pancreatic enzymes enzyme protease that complete protein digestion?

A

Trypsin
Chymotrypsin
Carboxypeptidase

63
Q

What method for estimating protein quality uses a reference food item?

A

Chemical score

64
Q

Comparison of the amount of the limiting amino acid in a food to the amount in a reference food

A

Chemical score

65
Q

Grossly inadequate energy, protein, and nutrient intake
that has a depressed metabolism and low body temp and fluid and electrolyte imbalances.

A

Marasmus

66
Q

Disease resulting from low protein intake
symptoms:
weight loss
muscles wasting
slower growth/development

A

Kwashiorkor

67
Q

What is the RDA for carbohydrates?

A

130 grams per day

68
Q

What nutrient/mineral do people with lactose intolerance need to find alternative sources for?

A

Calcium

Nutrition (4 decks)

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