Exam 3 (Macronutrients)

Question 1

Percentage of energy intake that should be coming from each macronutrient for optimal body function

Answer 1

Acceptable Macronutrient Distribution Range (AMDR)

Question 2

AMDR for Carbs, Lipids, and Proteins

Answer 2

Carbs = 45-65%
Lipids = 20-35%
Proteins = 10-35%

Question 3

Simple carbs taste ______ and consist of _________ and __________

Answer 3

Sweet
Monosaccharides
Disaccharides

Question 4

Complex carbs taste ________ and consist of ______ and _________

Answer 4

Not sweet
Oligosaccharides
Polysaccharides

Question 5

Difference between oligosaccharides and polysaccharides

Answer 5

Oligosaccharides = 3-10 sugars
Polysaccharides = >10 sugars

Question 6

Examples of polysaccharides

Answer 6

• Starch
• Glycogen
• Soluble fiber
• Insoluble fiber

Question 7

What polysaccharides can be homoglycan, hereroglycan, or both?

Answer 7

Homoglycan = Starch, glycogen, soluble fiber, insoluble fiber
Heteroglycan = soluble fiber, insoluble fiber

Question 8

Soluble fiber _______ swell in water, and can delay _________

Answer 8

Can swell

Delays gastric emptying

Question 9

T/F Soluble fiber increases satiety

Answer 9

True

Question 10

Soluble fiber _____ be digested and is able to be ________ in the LI to __________ and gas.

Answer 10

Can’t be digested

Fermented in the LI to short-chain fatty acids

Question 11

Fiber that can be fermented into short-chain fatty acids is known as:

Answer 11

Fermentable fibers

Question 12

Examples of Fermentable fibers

Answer 12

Beta glucans, gums, wheat dextrin, psyllium, pectin, inulin, konjac glucomannan

Question 13

Insoluble fibers ____ swell in water, ____ digested or fermented and are _________ unchanged

Answer 13

Don’t swell
Aren’t digested or fermented
Excreted unchanged

Question 14

Food examples of soluble and insoluble fibers

Answer 14

Soluble = insides of fruits and vegetables 
Insoluble = fruit and vegetables peels, whole grains

Question 15

Examples of insoluble fiber

Answer 15

Cellulose, lignin, some pectins, some hemicelluloses

Question 16

T/F Fiber has no effect on blood glucose

Answer 16

True

Can’t absorb it

Question 17

Amount of heat required to raise 1 kg of water by 1 degree Celsius

Answer 17

kcal/g or Cal

Question 18

Total carb RDA for adults

Answer 18

130 g/day minimum

Question 19

Dietary fiber AI for adults 18-50 in men and women

Answer 19

Men = 38 g/day
Women = 25 g/day

Question 20

Dietary fiber AI for adults >50 in men and women

Answer 20

Men = 30 g/day
Women = 21 g/day

Question 21

Carb sources

Answer 21

1) Sugars (fruit, soda, dairy products, candy, juice, honey)
2) Starch (bread, potatoes, rice, corn, peas)
3) Fiber (fruits, vegetables, whole grains, legumes, nuts)

Question 22

Difference between natural and added sugars

Answer 22

Natural = found as part of food in nature (lactose/milk, glucose and fructose/fruit, honey, etc.)

Added = natural sugars not found naturally in that particular food (high fructose corn syrup or sucrose in soda)

Question 23

Definition of a whole grain

Answer 23

Cereal grains that consist of starchy endosperm, germ, and bran that are present in the same relative proportions add they exist in the intact gain (FDA 2006)

Question 24

Examples of whole grains

Answer 24

Buckwheat, bulgur, corn, millet, brown rice, rye, oats, sorghum, wheat, and wild rice

Question 25

#1 source of fiber

Answer 25

Beans

Question 26

Fasting blood glucose in someone that is normal

Answer 26

70-99 mg/dL

Question 27

Fasting blood glucose in someone that is prediabetic

Answer 27

100-125 mg/dL

Question 28

Fasting blood glucose in someone that is diabetic

Answer 28

>125 mg/dL

Question 29

Hormones that regulate fasting blood glucose. Are these steroid or peptide hormones

Answer 29

Insulin and Glucagon | Both are peptide hormones

Question 30

When insulin is released form the _______ cells of the ________, it helps shuttle glucose from the blood to muscle and adipose cells by stimulating production of ________

Answer 30

Beta cells of the Pancreas | Production of GLUT4

Question 31

What happens in the normal cell after 1) insulin binds to the insulin receptor?

Answer 31

2) Insulin receptor substrate 1 (IRS-1) is recruited to the receptor 3) IRS-1 begins a signal cascade to tell the golgi complex to make GLUT4 4) GLUT4 is transported to the plasma membrane 5) Glucose is now able to enter the cell via GLUT4

Question 32

What happens in the insulin resistance cell after 1) insulin binds to the insulin receptor?

Answer 32

2) IRS-1 is recruited to the receptor | 3) Excess inflammation abnormally phosphorylates IRS-1 causing it not to work properly (no GLUT4 is made)

Question 33

What part of the inflammation phosphorylates the IRS-1?

Answer 33

C-reactive protein (CRP)

Question 34

What determines the glucose usage in the cell?

Answer 34

Depends on how much glucose is present.

Question 35

What does insulin tell the cell to do if glucose is present and the concentrations continues to increase?

Answer 35

1) Use it for ATP 2) Use leftover to store as glycogen in liver and muscles 3) Use further leftover and turn into adipose tissue