W2 Flashcards
Which of these particles interact in chemical reactions?
a. protons
b. neutrons
c. electrons
d. molecules
c. electrons
Identify the word that best describes this water- solubility
a. hydrophilic
b. hydrophobic
c. fat- soluble
d. water- insoluble
a. hydrophilic
…. is an element found in proteins but not carbohydrates and lipids
a. oxygen
b. carbon
c. hydrogen
d. nitrogen
d. nitrogen
weak …. bonds maintain the structure of proteins at homeostatic body temperatures
a. ionic
b. covalent
c. hydrogen
d. nitrogen
c. hydrogen
Glucose is stred in the liver (100g) and muscle (400g) in the form of
a. cholestoral
b. triglycerides
c. cellulose
d. glycogen
d. glycogen
Excess glucose is converted to …. that is (are) stored in adipose tissue and the liver
a. cholestoral
b. triglycerides
c. cellulose
d. glycogen
b. triglycerides
Identify the dietary - related diseases currently associated with ultra- processed foods, high elves of blood glucose, fructose and triglycerides
a. diabetes mellitus, dementia
b. cardiovascular diseases
c. colon cancer, inflammatory bowel diease
d. all the above
d. all the above
…. is an inorganic nutrient (compound)
a. carbohydrate
b. water
c. protien
d. vitamin C
b. water
Gram for gram, can provide more fuel for making ATP
a. fat
b. minerals
c. proetins
d. carbohydrate
a. fat
A/ an …. nutrient cannot be made by the mean body and muse be included in the diet
a. Polysaccharide
b. diasccharide
c. nonessential
d. essential
d. essential
Any negative effect on your blood glucose, fracture and triglyceride levels is negated by the plant fibre and anti-inflammarty …. olives contain
a. polyphenols
b. hormones
c. branched amino acids
d. uric acid
a. polyphenols
The recommend options for dietary fat includes tricgeride composed od ….. This is beast the intake of triglycerides composed of …. is correlated with cardiovascular disease and high blood cholesterol levels
a. saturated fatty acids; unsaturated fatty acids
b. unsaturated fatty; acidssaturated fatty acids
c. amino acids; phospholipids
d. phospholipids; amino acids
b. unsaturated fatty; acidssaturated fatty acids
Approximately 60% of the British diet is composed of UPFs. These UpFs
a. prevent large oscillations in blood glucose (inclusion), fructose and trriglercide levels
b. are not associated with aberrant weight, normal and cognitive reposes to food
c. do not contain chemically synthesised emulsifiers, gums, syrups and perservatives
d. are mixtures of organic substances constructed into an industrially made “product”
d. are mixtures of organic substances constructed into an industrially made “product”
Removing UPFs would reduce the incidence of dietary- related disease in Britians by …. %
a. 70
b. 50
c. 25
d. 10
a. 70
Their consumption is a form of … more commonly seen in …. socio-economic groups and their production and a major contributor to climate change.
a. malnutrition ; lower
b. malnutrition ; higher
c. over nourishment; lower
d. over nourishment; higher
a. malnutrition ; lower
