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Nutrition > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What is the storage form of glucose?

A

glycogen

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2
Q

When blood glucose falls the pancreas secretes this:

A

glucagon

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3
Q

Which statement about type 1 diabetes is true?

A

its’ an autoimmune disease

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4
Q

Which lipoprotein originates in the liver and transports lipid to adipose and muscle tissues?

A

VLDL

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5
Q

Inclusion of partially hydrogenated oil in food increases this:

A

trans fat

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6
Q

Where does a chylomicron originate?

A

small intestine

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7
Q

Which compound in the body makes it possible for ingested lipids to be digested in aqueous environments?

A

bile acid

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8
Q

contains highest amount of starch and protein and is all that remains when a grain is refined

A

endosperm

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9
Q

consists majority of dietary fiber and significant amount of B vitamins and minerals

A

bran

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10
Q

embryo of the seed that germinates and grows and contains essential fatty acids and a number of B vitamins and minerals

A

germ

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11
Q

stripped of the germ and bran, leaving only the endosperm

A

refined grains

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12
Q

some nutrients lost in processing are added back

A

enriched grains

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13
Q

essential macronutrient and serve as a major fuel source

A

carbohydrates

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14
Q

how many calories per gram do carbohydrates provide?

A

4 calories per gram

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15
Q

what percentage of total calories a day should be consumed by carbohydrates?

A

45%- 65%

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16
Q

carbohydrates vital functions

A

indispensable source of energy for brain, RBCs, and exercising muscles; reduces use of protein for energy; source of fiber

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17
Q

include monosaccharides and disaccharides

A

simple carbohydrates

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18
Q

composed of 3 or more monosaccharides linked together- polysaccharides

A

complex carbohydrates

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19
Q

add flavors, increase energy density, decrease nutrient density, contribute to excess calorie intake and obesity

A

refined sugars

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20
Q

difficulty digesting disaccharide lactose; low enzyme lactase activity; gastrointestinal symptoms

A

lactose intolerance (maldigestion)

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21
Q

starch

A

amylose

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22
Q

fiber

A

cellulose; hemicellulose

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23
Q

glycogen

A

energy source we store in liver and muscles; first available sugar source when fasting

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24
Q

enzymes digest carbohydrates into monosaccharides

A

amylase, sucrase, maltase, lactase

25
Q

form viscous gels

A

soluble

26
Q

increase fecal bulk

A

insoluble

27
Q

decreases hemorrhoids and diverticular disease

A

insoluble fiber

28
Q

slows stomach emptying; slows digestion and absorption

A

soluble fiber

29
Q

hydrolyzes maltose to produce 2 glucose monosaccharides

A

maltase

30
Q

hydrolyzes sucrose to produce 1 glucose and 1 galactose

A

sucrase

31
Q

removes glucose from blood for use by cells

A

insulin

32
Q

increases glucose availability

A

glucagon

33
Q

what is the most common type of diabetes?

A

type 2

34
Q

why can’t muscle and adipose tissues take up glucose?

A

lack of insulin; results in hyperglycemia

35
Q

how can type 2 diabetes be manged?

A

lifestyle modification and insulin injections

36
Q

number used to rank carbohydrates food by their ability to raise blood glucose levels compared with a reference standard

A

glycemic index

37
Q

low GI; not broken down by digestive enzymes, not absorbed in small intestine

A

resistant starches

38
Q

foods with high sugar content; need to convert fructose to glucose in liver which causes delay in appearance of glucose in blood (55 or less)

A

Low GI

39
Q

starches trapped within matrix of food and digestion is slowed lowering the GI (56-69)

A

medium GI

40
Q

foods with high starch content; starches can often be rapidly digested to yield glucose (70 and above)

A

high GI

41
Q

component of cell membrane; synthesis of hormones; fats supply concentrated source of energy and fat-soluble nutrients; facilitate the transport of nutrients; enhance absorption of fat-soluble vitamins

A

functions of lipids

42
Q

important roles in the body and in food

A

primary source of the body’s energy

43
Q

how many hydrogen atoms fill the available carbon bonds

A

saturation

44
Q

carbons saturated with hydrogen; no double bonds; tend to be solid at room temp; fully hydrogenated

A

saturated fatty acids

45
Q

fewer hydrogen atoms; liquid at room temp; more abundant in plant foods

A

unsaturated fatty acids

46
Q

more than one point of unsaturation or more than one double bond; vegetable oil

A

polyunsaturated fatty acids

47
Q

primary component of cell membranes

A

phospholipids

48
Q

primary carrier for lipids in our diet

A

chylomicrons

49
Q

primary carrier of triglycerides

A

VLDLs

50
Q

primary carrier of cholesterol to all cells

A

LDLs

51
Q

carry cholesterol from cells and tissues back to liver

A

HDL

52
Q

structural component of cell membranes

A

omega-3 fatty acid

53
Q

AMDR for fat

A

20-35%

54
Q

diagnostic of metabolic syndrome

A

excessive abdominal fat; high BP; low levels of HDL; elevated blood glucose

55
Q

raise total and LDL cholesterol levels

A

saturated and trans fats

56
Q

essential, energy-yielding macronutrient

A

protein

57
Q

protein contains:

A

nitrogen

58
Q

structural material; growth, maintenance, repair; energy source

A

proteins critical roles

59
Q

enzymes, hormones, antibodies, fluid balance, pH balance, transporters, blood clotting

A

critical function

Nutrition (3 decks)

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