exam2

Question 1

___ develop when the protective lining of the stomach is damaged and the lining is eroded by stomach acid and digestive enzymes.

Answer 1

Ulcers

Question 2

Enzymes produced in the salivary glands help break down ___ and ___.

Answer 2

starch

fats

Question 3

How often are cells lining in the intestinal tract replaced?

Answer 3

every 1 to 3 days

Question 4

?What food stays in the stomach the longest

Answer 4

Fats

Question 5

The mechanical and chemical processes whereby ingested food is converted into substances that can be absorbed by the intestinal tract and utilized by the body.

Answer 5

Digestion

Question 6

The process by which nutrients and other substances are transferred from the digestive system into body fluids for transport throughout the body.

Answer 6

Absorption

Question 7

Digested carbs are absorbed into what system?

Answer 7

circulatory system (ie, blood vessels)

Question 8

Digested fats are absorbed into what system?

Answer 8

lymphatic system (lymph vessels)

Question 9

5 basic tastes

Answer 9

salty
sweet
bitter
sour
unami

Question 10

Japanese word meaning “pleasant savory taste”

Answer 10

unami

Question 11

3 causes of diahrea

Answer 11

bacteria or viral contaminated food or water
infectious diseases
nutrient deficiencies

Question 12

percent of macronutrients absorbed - carbohydrates

Answer 12

99 percent

Question 13

percent of macronutrients absorbed - Protein

Answer 13

92%

Question 14

percent of macronutrients absorbed - sat

Answer 14

95%

Question 15

Digestion and absorption are greatly enhanced by the structure of the __ and its fingerlike projections called ___.

Answer 15

intestines

villi

Question 16

Bile is produced by the ___ and stored in the___ until it is released into the small intestine.

Answer 16

liver

gallbladder

Question 17

How long do most solid foods stay in the stomach before passing into the small intestine?

Answer 17

2 to 4 hours

Question 18

Enzyme that breaks down CHO’s

Answer 18

Amylase

Question 19

Enzyme that breaks down Fats

Answer 19

Lipase

Question 20

Enzyme that breaks down Proteins

Answer 20

Pepsin

Question 21

Where does the digestion of carbohydrates start and end?

Answer 21

Starts in mouth, Ends in large intestine (colon)

Question 22

A disorder of bowel function characterized by chronic or episodic gas; abdominal pain; diarrhea; constipation

Answer 22

IBS

Question 23

Carbohydrates are absorbed in which form?

Answer 23

Glucose

Question 24

What food should be avoided after a bout of diarrhea?

Answer 24

Sugary fluids (i.e., soft drinks)

Question 25

Where is the body do enzymes begin digesting protein?

Answer 25

Stomach

Question 26

What are the primary functions of carbohydrates in food and in the body.

Answer 26

``` CHO’s are the body’s major source of energy Other functions: Immune & reproductive systems Blood clotting DNA (?) ```

Question 27

Consists of one sugar molecule (Examples: glucose, fructose, and galactose

Answer 27

Monosaccharide

Question 28

Consist of two monosaccharides linked together | Sucrose (table sugar), maltose (malt sugar), galactose

Answer 28

Disaccharides

Question 29

Carbohydrates containing many molecules of monosaccharides linked together Starch, glycogen, dietary fiber

Answer 29

Polysaccharides

Question 30

What is glycogen and where it is stored?

Answer 30

Glycogen - the storage form of glucose and it is stored in the liver and the muscles.

Question 31

What do plants store glucose as?

Answer 31

starch

Question 32

How many grams of fiber does the Institute of Medicine recommend men younger than 50 and women younger than 50 years of age consume each day?

Answer 32

Women: 25 grams Men: 38 grams

Question 33

What stimulates the pancreas to secrete INSULIN?

Answer 33

Beta cells

Question 34

What stimulates the pancreas to secrete GLUGACON?

Answer 34

Alpha cells

Question 35

A condition in which cell membranes have reduced sensitivity to insulin

Answer 35

insulin resistance

Question 36

Which two types of diabetes can exhibit insulin resistance?

Answer 36

People with prediabetes and Type 2 diabetes have insulin resistance

Question 37

A condition in which blood glucose levels are higher than normal nit not high enough for the diagnosis of diabetes. It is characterized by impaired glucose tolerance, or fasting blood glucose levels of 100 and ≤ 125 mg/dL.

Answer 37

prediabetes

Question 38

What is MOST likely responsible for the recent increase in type 2 diabetes in the population?

Answer 38

obesity?

Question 39

What's the fasting blood glucose level for prediabetes.

Answer 39

Fasting: 100 ≤ 125 mg/dL

Question 40

Know the oral glucose tolerance value of a prediabetes.

Answer 40

Oral glucose tolerance value: < 100 mg/dL (normal) to ≥ 126 mg/dL

Question 41

What is the glycemic index value for glucose?

Answer 41

100

Question 42

is measure of the extent to which blood glucose levels are raised by the consumption of an amount of food that contains 50 grams of carbohydrates compared to 50 mg of glucose. A portion of white bread containing 50 grams of carbs is sometimes used for comparison instead of 50 grams of glucose.

Answer 42

glycemic index

Question 43

A disorder resulting from abnormally low blood glucose levels.

Answer 43

hypoglycemia

Question 44

How many essential and nonessential amino acids are there?

Answer 44

Essential - 9

Question 45

A high protein diet generally corresponds to a diet that is also high in?

Answer 45

fat

Question 46

What happens if one essential amino acid is missing?

Answer 46

Proteins are not formed, even those proteins that could be produced from available amino acids

Question 47

A form of severe protein-energy malnutrition in young children. It is characterized by swelling, fatty liver, susceptibility to infection, profound apathy, and poor appetite.

Answer 47

kwashiorkor

Question 48

What are the four elements that protein is made up of?

Answer 48

hydrogen carbon oxygen nitrogen

Question 49

What substance is excreted by the kidneys when amino acids are used for energy?

Answer 49

Nitrogen

Question 50

Type of amino acids cannot be synthesized in adequate amounts by humans - must be obtained from the diet.

Answer 50

Essential

Question 51

Type of amino acids can be readily produced by humans from components of the diet.

Answer 51

Nonessential

Question 52

The difference between nitrogen intake and excretion. It is assessed as the difference between nitrogen intake and nitrogen excreted.

Answer 52

Nitrogen Balance

Question 53

A person who consumes less nitrogen than excreted in in “negative nitrogen balance.”

Answer 53

negative nitrogen balance

Question 54

A person’s intake of nitrogen is higher than nitrogen excretion.

Answer 54

Positive nitrogen balance

Question 55

Proteins that contain all of the nine essential amino acids in amounts sufficient to support protein tissue construction by the body.

Answer 55

Complete Proteins

Question 56

Proteins that are deficit in one or more essential amino acids.

Answer 56

incomplete proteins

Question 57

Plant sources of protein that together provide sufficient quantities of the nine essential amino acids.

Answer 57

Complementary protein source

Question 58

What nutrient is most likely deficient in a vegetarian diet?

Answer 58

B12, Vitamin D, and calcium

Question 59

Know what vitamin enhances the absorption of iron from plant based foods.

Answer 59

Vitamin C