Nuttition: Energy Yielding Nutrients

Question 1

Simple form of carbs, 2 monosaccharides

Answer 1

Disaccharides

Question 2

Form of carb, several saccharides

Answer 2

Polysaccharides

Question 3

Sugar molecule, strung together in long, complex chains

Answer 3

Complex carb

Question 4

Main storage carb found primarily in the liver and muscles

Answer 4

Glycogen

Question 5

The simplest form of carbs, comprised of one saccharide molecule

Answer 5

Monosaccharides

Question 6

Complex carb found in seeds, fruits, and stems of plants… Corn, rice, potatoes and wheat

Answer 6

Starch

Question 7

Indigestible plant matter, consisting primarily of polysaccharides, when consumed increase water absorption and intestinal peristalsis

Answer 7

Fiber

Question 8

Oats, bran, dried beans, nuts, barely, vegetables.

Answer 8

Soluble fiber sources

Question 9

Dark green/Kraft vegetables, fruit skin, corn bran, and seeds

Answer 9

Insoluble fiber sources

Question 10

Simple sugar, (monosaccharides) used as primary fuel, by cells for energy

Answer 10

Glucose

Question 11

Sweet sugar (mono) found in fruit

Answer 11

Fructose

Question 12

Simple sugar (mono) found in dairy

Answer 12

Galactose

Question 13

Disaccharide found in dairy products that hydrolyzes to yield glucose and galactose

Answer 13

Lactose

Question 14

White sugar formed during the digestion of starch

Answer 14

Maltose

Question 15

Disaccharide found in many plants and used as a sweetner… Table sugar

Answer 15

Sucrose

Question 16

Sweet tasting disaccharide

Answer 16

Trehalose

Question 17

Rating for evaluating how foods affect blood levels

Answer 17

Glycemic indexing

Question 18

Measure of increase in blood sugar after food consumption

Answer 18

Glycemic response

Question 19

Rank system for carb content in food portions based on glycemic index and portion size

Answer 19

Glycemic load

Question 20

Physiological response to hunger controlled by chemical receptors being stimulated by the hypothalamus in response to reducing blood glucose

Answer 20

Hunger Mechanism

Question 21

Instinctive physical desire or caloric need

Answer 21

Appetite

Question 22

Increment in energy expenditure above resting metabolic rate due to the cost of processing food for storage and use

Answer 22

Thermidor effect of food

Question 23

Body’s preferential utilization of fats and carbs instead of protein for energy

Answer 23

Protein-sparing mechanism

Question 24

Oils or fats containing one or two diff types of compounds

Answer 24

Simple lipids

Question 25

Phospholipids and glycol-lipids which frequently contain one or more chemical identities

Answer 25

Compound lipids

Question 26

Sterols and fatty acids

Answer 26

Derived lipids

Question 27

Large group of monobasic acids found in animals and veggie fats and oils

Answer 27

Mono saturated fatty acids

Question 28

Unsaturated fatty acid with carbon chain containing more than one double or triple valence bond per molecule

Answer 28

Polyunsaturated fatty acids

Question 29

Fat, often of animal origin, solid at room temp contain chains of saturated fatty acids

Answer 29

Saturated fats

Question 30

Complex of lipids and proteins that functions as a transporter of cholesterol in blood, which, at high levels, is associated with an increased risk of atherosclerosis and coronary heart disease

Answer 30

LDL cholesterol

Question 31

Fatty acids with one double bonded carbon in the molecule

Answer 31

Mono saturated fats

Question 32

One of microscopic particles of fat occurring in chyle and in the blood, especially after a meal high in fat.

Answer 32

Chlyomicrons

Question 33

Lipoprotein continuing large portion of lipids, carry mostly cholesterol from liver to tissues

Answer 33

Very low density lipoproteins

Question 34

Unsaturated fatty acid produced by the partial hydrogenation of veg oils

Answer 34

Trans fatty acids

Question 35

Combing with hydrogen

Answer 35

Hydrogenation

Question 36

Any of the polyunsaturated fatty acids which are required in the diets of mammals

Answer 36

Essential fatty acids

Question 37

Omega 3 unsaturated fatty acid considered essential to the human diet

Answer 37

Linolenic acid

Question 38

Omega 6 unsaturated fatty acid, considered essential to the human diet

Answer 38

Linoleic acid

Question 39

Eight of the 20 amino acids, body can't synthesize, but must be consumed in diet

Answer 39

Essential amino acids

Question 40

Food source that contains adequate amounts of the essential amino acids

Answer 40

Complete protein

Question 41

Food source that does not contain adequate amounts of essential amino acids

Answer 41

Incomplete protein