Test 4

Question 1

Aldose

Answer 1

Monosaccharide with the carbonyl group at the end of the carbon chain

Question 2

Anomers

Answer 2

Isomers of monosaccharides that differ in configuration about the C1 carbon

Question 3

Diastereomers

Answer 3

Stereoisomers that are not mirror images of each other

Question 4

Enantiomers

Answer 4

Stereoisomers that are mirror images of each other

Question 5

Epimers

Answer 5

2 stereoisomers that differ in configuration at one asymmetric center in a molecule having 2 or more asymmetric centers

Question 6

Furanose

Answer 6

Sugar with a five sided ring structure

Question 7

Glycosidic bond

Answer 7

Bonds between a sugar and another molecule such as a sugar, alcohol, purine, or pyrimidine

Question 8

Hemiacetal

Answer 8

Ring structure formed in a monosaccharide by the reaction between an aldehyde group and an alcohol group on neighboring carbons

Question 9

Hemiketal

Answer 9

Ring structure formed in a monosaccharide by the reaction between a ketone group and an alcohol group on neighboring carbons

Question 10

Ketose

Answer 10

Monosaccharide with the carbonyl group not at the end of the carbon chain

Question 11

Non reducing sugar

Answer 11

Sugar in which the anomeric carbon is involved in a glycosidic bond and cannot undergo oxidation

Question 12

Pyranose

Answer 12

Sugar with a six sided ring structure

Question 13

Reducing sugar

Answer 13

Sugar in which the anomeric carbon is not involved in a glycosidic bond and therefore can undergo oxidation

Question 14

Nutrients

Answer 14

All constituents of food necessary to sustain normal functions of the body

Question 15

Macronutrients

Answer 15

Proteins. Fats. Carbs

Question 16

Micronutrients

Answer 16

Vitamins and minerals

Question 17

Nutrient Balance

Answer 17

Net change in amount of nutrient within a persons body

Question 18

Homeostasis

Answer 18

Short term ability to adjust

Question 19

Adaptation

Answer 19

Long term adjustment

Question 20

EAR

Answer 20

Estimated average requirement. Meets requirements of 1/2 of healthy individuals

Question 21

RDA

Answer 21

Recommended daily allowance. Level sufficient to meet nutrient requirements of nearly all in a life stage and gender gp. (RDIntake)

Question 22

AI

Answer 22

Adequate intake. Insufficient evidence to calculate EAR or RDA

Question 23

UL

Answer 23

Tolerable upper limit. Highest average intake likely to pose no risk

Question 24

Daily reference values

Answer 24

Used for other nutrients known to have a significant impact on health and disease (I.e. fat, sat fat, cholesterol)

Question 25

Total energy expenditure

Answer 25

Reflects sum of the processes through which the body expends energy

Question 26

Dietary cholesterol

Answer 26

Found only in animal products. Does not alter total cholesterol as much as the amount and type of fat consumed

Question 27

Plant sterols

Answer 27

Inhibit intestinal absorption of cholesterol (Carry cholesterol out of enterocytes)

Question 28

Soy protein

Answer 28

May decrease LDL cholesterol in patients with high cholesterol

Question 29

Alcohol

Answer 29

Moderate consumption may increase HDL. Red wine also contains phenolic antioxidants

Question 30

Vit B6 B12 and folate

Answer 30

Enzymes that require these vitamins convert homocysteine to harmless aa

Question 31

Sucrose

Answer 31

Glucose and fructose

Question 32

Lactose

Answer 32

Glucose and galactose

Question 33

Maltose

Answer 33

Glucose and glucose

Question 34

Dietary fiber

Answer 34

Nondigestsble by human enzymes. Carbs and lignin

Question 35

Functional fiber

Answer 35

Had been shown to have health benefits

Question 36

Total fiber

Answer 36

Sum of dietary and functional fiber

Question 37

Soluble fiber

Answer 37

Fiber that forms a gel when mixed with water. Oats

Question 38

Insoluble fiber

Answer 38

Largely not digested. Cellulose

Question 39

Hyperglycemia/diabetes

Answer 39

Either insulin deficiency or absence as well as tissue resistance to insulin action. Leading to abnormal glucose levels in the blood

Question 40

Glycemic index

Answer 40

Attempt to quantify the degree of blood sugar rise caused by food. Clinical importance is controversial

Question 41

Lactose intolerance

Answer 41

Inability to digest lactose to it’s monosac units for absorption

Question 42

Celiac sprue and celiac disease

Answer 42

Sprue in adults disease in children. Disorders characterized by malabsorption and or intolerance of gluten (protein found in wheat)

Question 43

Protein quality

Answer 43

Refers to completeness of the protein. Ability to provide all essential aa

Question 44

Nitrogen balance

Answer 44

Measure of protein intake/excretion. Positive in times of tissue growth. Negative equates to loss of tissue, inadequate intake, lack of essential aa, physiological stress

Question 45

Marasmus

Answer 45

Typically very young child. Deficiency in protein and total calories

Question 46

Kwashiorkor

Answer 46

Protein deficiency greater than calorie deficiency

Question 47

Lipids

Answer 47

Heterogeneous gp of cmpnds, can be extracted from tissues by nonpolar solvents. Hydrophobic cmpds that are relatively insoluble in water

Question 48

Fatty acids

Answer 48

Hydrocarbon chains of various lengths and degrees of i saturation with carboxylic acid gps

Question 49

Aliphatic carb acids

Answer 49

Chain of carbons w COOH gp at one end

Question 50

Refsum disease

Answer 50

Retinitis pigmentosa. Progressive peripheral neuropathy. Skeletal malformations. Severe motor weakness. Genetic def in Peroxisomes enzymes responsible for one of initial steps in oxidation of phytanic acid

Question 51

Isoprenoids

Answer 51

Any molecule made from 5C initiating cmpnt. Used in synthesis cholesterol

Question 52

Complex 1

Answer 52

NADH: ubiquinone oxidoreductase

Question 53

Complex 2

Answer 53

Succinct dehydrogenase

Question 54

Complex 3

Answer 54

Ubiquinone: cytochrome c oxidoreductase

Question 55

Complex 4

Answer 55

Cytochrome oxidase