Exam 1 (final)

Question 1

1. Insulin causes

Answer 1

Glucose to be converted to glycogen in the liver, excess glucose is converted and stored as excess fat
Insulin sensitive cells to take up glucose
Hormonal responses to decrease food intake

Question 2

1. What is the hormone that is released when there are high levels of glucose in the blood?

Answer 2

Insulin

Question 3

1. In insulin resistant patients (type 2 diabetes) the insulin receptors on insulin sensitive cells become resistant to insulin signaling and the upregulation of the insulin sensitive glucose receptor to the cell membrane no longer works correctly.
   True or False?

Answer 3

True

Question 4

1. What difference in fructose metabolism in the liver as compared to glucose metabolism is a potential reason why fructose could increase lipogenesis?

Answer 4

A. Fructose is not metabolized by the liver

Question 5

1. What started the debate that there is a unique relationship between HFCS and obesity?

Answer 5

A. A commentary written in the American Journal of Clinical Nutrition showing a correlation between HFCS intake and obesity prevalence

Question 6

1. What benefits do the short chain fatty acids (SCFA) produced by the gut bacteria from fermentable fibers have

Answer 6

A. Regulate sodium and water absorption
B. Enhance the absorption of calcium and other minerals
C. Lower the colonic pH

Question 7

1. What is the max amount of protein to consume at one time to get the most benefits (specifically muscle protein synthesis (MPS))

Answer 7

A. 20-25 g

Question 8

1. What is the controversy behind NCGS (non-celiac gluten sensitivity) based on? *for one bonus point list one reason why it is hard to study NCGS

Answer 8

Answer – is it really a different clinical entity than celiac disease and IBS (is it the earliest form of celiac disease, is it a subgroup of IBS), is gluten really the trigger for GI symptoms, or is it something else in wheat (FODMAPs); lack of evidence that gluten is the cause. Bonus – people go on a gluten free diet without medical advice, no biomarkers for testing, symptoms similar to IBS and celiac

Question 9

1. Based on the information presented in class, did we conclude that there is a NCGS (non-celiac gluten sensitivity)

Answer 9

maybe

Question 10

1. What is gluten

Answer 10

A. Protein from wheat grains

Question 11

1. Based on scientific evidence (scientific studies), gluten free diets help people without celiac disease or gluten sensitivity lose weight

Answer 11

False –

• no published studies/support from studies, do not

Question 12

1. Scientific literature is peer reviewed before it is published

Answer 12

true

Question 13

•

1. The body cannot tell the difference between added sugars and naturally occurring sugars

Answer 13

true

Question 14

1. What percent of total calorie intake do the 2015 Dietary Guidelines for Americans recommend to come from added sugars?

Answer 14

A. 10%

Question 15

1. According to the 2015 Dietary Guidelines for Americans (DGA) overconsumption of added sugars has been linked with which of the following negative health outcomes

Answer 15

A. Increased body weight
B. Type 2 Diabetes
Cardiovascular Disease (CVD)