Lec 62-64 Nutrition

Question 1

how many kcal/g do dietary carbohydrates provide for humans?

Answer 1

4 kcal/g

Question 2

excess carbohydrates are converted to (2 things)

Answer 2

glycogen
triacylglyceol (TAG)

Question 3

glucose, fructose, and galactose are

a. monosaccharides
b. disaccharides
c. polysaccharides
d. oligosaccharides

Answer 3

a. monosaccharides

Question 4

sucrose, lactose, and maltose are

a. monosaccharides
b. disaccharides
c. polysaccharides
d. oligosaccharides

Answer 4

b. disaccharides

Question 5

what is the complex carb in animals?

Answer 5

glycogen

Question 6

what is the complex carb in plants? (2 of them)

Answer 6

starch and fiber

Question 7

what is the most abundant carbohydrate in nature?

Answer 7

cellulose

Question 8

true or false: simple carbohydrates include mono and disaccharides

Answer 8

true

Question 9

fructose does not cause as great a rise in blood glucose as other sugars, but causes in increase in blood ____

a. proteins
b. lipids
c. cells
d. coagulation

Answer 9

b. lipids

Question 10

a-amylase hydrolyzes starch and glycogen into what 2 things?

Answer 10

maltose and maltotriose

Question 11

maltase converts maltose and maltotriose into ?

Answer 11

glucose

Question 12

sucrase converts sucrose into glucose and _____

Answer 12

fructose

Question 13

lactase converts lactose into glucose and _____

Answer 13

galactose

Question 14

only _____ are absorbed in the body

a. monsaccharides
b. disaccharides
c. polysaccharides

Answer 14

a. monosaccharides

Question 15

true or false: bacterial contribution of indigestible carbohydrates results in production of long-chain fatty acids, lactate, H2, CH4, and CO2

Answer 15

false

(short-chain fatty acids)

Question 16

raffinose is a _____ in leguminous seeds (beans and peas)

a. monosaccharide
b. oligosaccharide
c. polysaccharide
d. disaccharide

Answer 16

b. oligosaccharide

Question 17

true or false: raffinose can be hydrolyzed by human enzymes

Answer 17

false

Question 18

what is glycemic index?

Answer 18

measure of how quickly individual foods will raise blood glucose level

Question 19

true or false: fiber slows down blood glucose

Answer 19

true

Question 20

dietary fibers cellulose and hemicellulose do what? (2 things)

Answer 20

-increase stool bulk
-decrease intestinal transit time

Question 21

lignin binds what two things?

Answer 21

cholesterol and carcinogens

Question 22

pectin function (2 things)

Answer 22

-dec rate of sugar uptake
-dec serum cholesterol

Question 23

lipids in our diet provide how many kcal/g of energy?

Answer 23

9 kcal/g

Question 24

_____ is > 90% of dietary fat

Answer 24

triacylglycerol

Question 25

which is an omega 3 fatty acid? (2) a. linoleic acid b. arachidonic acid c. a-linolenic acid d. docosahexaenoic acid (DHA)

Answer 25

c. a-linolenic acid d. docasohexaenoic acid (DHA)

Question 26

essential fatty acids are used to synthesize ______ in the body

Answer 26

eicosanoids

Question 27

which type of fatty acid has a higher melting point? a. cis b. trans

Answer 27

b. trans

Question 28

fats are solubilized by ___ ___

Answer 28

bile acids

Question 29

gastric and pancreatic _____ hydrolyze TAG to fatty acids and monoacylglycerol

Answer 29

lipases

Question 30

what enzyme hydrolyzes monoacylglycerol and cholesterol ester?

Answer 30

esterase

Question 31

______ deliver lipid to peripheral tissues directly

Answer 31

chylomicrons

Question 32

true or false: the brain uses fat as energy source

Answer 32

false

Question 33

when starved, the liver converts fatty acids to _____ _____ which are used as energy source by brain and muscle

Answer 33

ketone bodies

Question 34

3 ketone bodies

Answer 34

acetone acetoacetic acid B-hydroxybutyric acid

Question 35

what % of human body weight are each of these: water, protein, fat, and other?

Answer 35

water 65% protein 20% fat 12% other 3%

Question 36

if you have a negative nitrogen balance, it means you have an inadequate dietary intake of _____

Answer 36

protein

Question 37

if we are missing essential amino acids, _____ nitrogen balance occurs

Answer 37

negative

Question 38

what is the energy content of protein in kcal/g?

Answer 38

4 kcal/g

Question 39

in a well-fed state, _____ is released

Answer 39

insulin

Question 40

in the early fasting state, _____ is released

Answer 40

glucagon

Question 41

inadequate intake of both protein and energy a. Kwashiorkor b. Marasmus

Answer 41

b. Marasmus

Question 42

inadequate intake of protein with adequate energy intake a. Kwashiorkor b. Marasmus

Answer 42

a. Kwashiorkor

Question 43

what is the estimated average requirement (EAR)?

Answer 43

amount of nutrient estimated to meet the need of 50% of the healthy individuals in an age and gender group

Question 44

the recommended dietary allowance is ___ standard deviations about the EAR

Answer 44

2

Question 45

what is the tolerable upper intake level?

Answer 45

max level of daily intake of a nutrient without any health risk

Question 46

which vitamins are fat-soluble?

Answer 46

vitamins A, D, E, K

Question 47

which vitamins are water-soluble?

Answer 47

vitamin B and C

Question 48

vitamin B1

Answer 48

thiamin

Question 49

vitamin B2

Answer 49

riboflavin

Question 50

vitamin B3

Answer 50

niacin

Question 51

vitamin B5

Answer 51

pantothenic acid

Question 52

vitamin B6

Answer 52

pyridoxine

Question 53

vitamin B7

Answer 53

biotin

Question 54

vitamin B9

Answer 54

folic acid

Question 55

vitamin B12

Answer 55

cobalamin

Question 56

night blindness can be caused by deficiency of which vitamin?

Answer 56

vitamin A

Question 57

vitamin A is produced a. photochemically from the skin b. from carotenoids

Answer 57

b. from carotenoids