Exam 2

Question 1

What is the storage form of glucose?

Answer 1

glycogen

Question 2

When blood glucose falls the pancreas secretes this:

Answer 2

glucagon

Question 3

Which statement about type 1 diabetes is true?

Answer 3

its’ an autoimmune disease

Question 4

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

Answer 4

VLDL

Question 5

Inclusion of partially hydrogenated oil in food increases this:

Answer 5

trans fat

Question 6

Where does a chylomicron originate?

Answer 6

small intestine

Question 7

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

Answer 7

bile acid

Question 8

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

Answer 8

endosperm

Question 9

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

Answer 9

bran

Question 10

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

Answer 10

germ

Question 11

stripped of the germ and bran, leaving only the endosperm

Answer 11

refined grains

Question 12

some nutrients lost in processing are added back

Answer 12

enriched grains

Question 13

essential macronutrient and serve as a major fuel source

Answer 13

carbohydrates

Question 14

how many calories per gram do carbohydrates provide?

Answer 14

4 calories per gram

Question 15

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

Answer 15

45%- 65%

Question 16

carbohydrates vital functions

Answer 16

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

Question 17

include monosaccharides and disaccharides

Answer 17

simple carbohydrates

Question 18

composed of 3 or more monosaccharides linked together- polysaccharides

Answer 18

complex carbohydrates

Question 19

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

Answer 19

refined sugars

Question 20

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

Answer 20

lactose intolerance (maldigestion)

Question 21

starch

Answer 21

amylose

Question 22

fiber

Answer 22

cellulose; hemicellulose

Question 23

glycogen

Answer 23

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

Question 24

enzymes digest carbohydrates into monosaccharides

Answer 24

amylase, sucrase, maltase, lactase

Question 25

form viscous gels

Answer 25

soluble

Question 26

increase fecal bulk

Answer 26

insoluble

Question 27

decreases hemorrhoids and diverticular disease

Answer 27

insoluble fiber

Question 28

slows stomach emptying; slows digestion and absorption

Answer 28

soluble fiber

Question 29

hydrolyzes maltose to produce 2 glucose monosaccharides

Answer 29

maltase

Question 30

hydrolyzes sucrose to produce 1 glucose and 1 galactose

Answer 30

sucrase

Question 31

removes glucose from blood for use by cells

Answer 31

insulin

Question 32

increases glucose availability

Answer 32

glucagon

Question 33

what is the most common type of diabetes?

Answer 33

type 2

Question 34

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

Answer 34

lack of insulin; results in hyperglycemia

Question 35

how can type 2 diabetes be manged?

Answer 35

lifestyle modification and insulin injections

Question 36

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

Answer 36

glycemic index

Question 37

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

Answer 37

resistant starches

Question 38

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)

Answer 38

Low GI

Question 39

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

Answer 39

medium GI

Question 40

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

Answer 40

high GI

Question 41

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

Answer 41

functions of lipids

Question 42

important roles in the body and in food

Answer 42

primary source of the body's energy

Question 43

how many hydrogen atoms fill the available carbon bonds

Answer 43

saturation

Question 44

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

Answer 44

saturated fatty acids

Question 45

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

Answer 45

unsaturated fatty acids

Question 46

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

Answer 46

polyunsaturated fatty acids

Question 47

primary component of cell membranes

Answer 47

phospholipids

Question 48

primary carrier for lipids in our diet

Answer 48

chylomicrons

Question 49

primary carrier of triglycerides

Answer 49

VLDLs

Question 50

primary carrier of cholesterol to all cells

Answer 50

LDLs

Question 51

carry cholesterol from cells and tissues back to liver

Answer 51

HDL

Question 52

structural component of cell membranes

Answer 52

omega-3 fatty acid

Question 53

AMDR for fat

Answer 53

20-35%

Question 54

diagnostic of metabolic syndrome

Answer 54

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

Question 55

raise total and LDL cholesterol levels

Answer 55

saturated and trans fats

Question 56

essential, energy-yielding macronutrient

Answer 56

protein

Question 57

protein contains:

Answer 57

nitrogen

Question 58

structural material; growth, maintenance, repair; energy source

Answer 58

proteins critical roles

Question 59

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

Answer 59

critical function