Lecture 4: Nutrition

Question 1

True or False: Food is necessary to supply energy and the raw materials for different physiological processes

Answer 1

True

Question 2

What is the average Kcal/day a human should have?

Answer 2

1,200-3,200

Question 3

A ____ is the amount of energy necessary to raise the temperature of a gram of water 1 degree Celsius. 1 Kcal = 1000 calories.

Answer 3

kiliocalorie

Question 4

True or False: Although all the macronutrients can be used as a source of energy, usually only carbohydrates and fats do so. Proteins provide more commonly the raw materials necessary for synthesis of metabolites, growth and tissue maintenance.

Answer 4

True

Question 5

What are the 3 macronutrients and 2 micronutrients?

Answer 5

carb, fat, protein

vitamins, minerals

Question 6

What are two examples of monosaccharides?

Answer 6

glucose, fructose

Question 7

______ is a processed product which is one of the most used sweeteners because it is sweeter than table sugar.

Answer 7

Hygh Fructose Corn syrup (HFCS)

Question 8

What 3 reasons make HFCS attractive to humans?

Answer 8

Cheap (47c per dry pound)

More easily dissolved in liquid

Used instead of regular sugar is that it acts as a preservative

Question 9

It is most likely this universally added ______ that is mostly contributing to the pandemics of obesity and its cardiometabolic complications.

Answer 9

fructose

Question 10

What are two examples of disaccharides?

Answer 10

sucrose (glucose + fructose) & maltose (glucose + glucose)

Question 11

______ is found naturally in germinating grains.

Answer 11

Maltose

Question 12

______ (table sugar ) is refined from sugarcane or sugar beet and it is 97% sucrose.

Answer 12

Sucrose

Question 13

_____ are polymers of glucose.

Answer 13

Polysaccharides

Question 14

____ is the form in which glucose is stored in plants. Found in seeds, roots, underground stems (e.g., tubers) and some fruits.

Answer 14

Stratch

Question 15

Glucose is stored as a reserve in the human body as ______, which is a polysaccharide that is not produced by the plants

Answer 15

Glycogen

Question 16

True or False: Excess glucose is converted to fat.

Answer 16

True

Question 17

If the starch grain hilum is lateral, it is a wha?

Answer 17

Potato

Question 18

If the starch grain hilum is central, it is what?

Answer 18

Wheat

Question 19

If the starch grain hilum has a crack, it is a?

Answer 19

Bean

Question 20

hemicellulose, pectin, gums & mucilages are ______.

Answer 20

Soluble fiber

Question 21

cellulose & lignin are ______.

Answer 21

Insoluble fiber

Question 22

The fiber that is partially digestible are the ______ which are digested with the help of intestinal bacteria.

Answer 22

hemicelluloses

Question 23

True or False: Grain cereals are a better source of fiber than fruits and vegetables

Answer 23

True

Question 24

______ are short chain carbohydrates that are poorly absorbed in the small intestine.

Answer 24

FODMAPs

Question 25

______ supply the amino acids that are necessary so that the body can construct human proteins.

Answer 25

Proteins

Question 26

It is recommended that only ______ of total caloric content to be provided by proteins

Answer 26

ca. 10%

Question 27

How many amino acids can be synthesized and how many cannot?

Answer 27

11 can be synthesised in the human body and 9 cannot.

Question 28

True or False: Amino acids cannot be stored by the body.

Answer 28

True

Question 29

Exam Question: which of the flowing sugar is a disaccharide

Answer 29

Answer: C. Maltose

Question 30

______ is the main protein of wheat

Answer 30

Gluten

Question 31

______ is an autoimmune disease of the small intestine that impairs the body's absorption of nutrients.

Answer 31

Celiac disease

Question 32

True or False: For most people, there’s absolutely no reason to avoid gluten

Answer 32

True

Question 33

Gluten intolerance” may be in fact sensitivity to ______

Answer 33

carbohydrates in wheat (FODMAP)

Question 34

____ are glycerol + 3 fatty acids

Answer 34

Triglycerides

Question 35

______ must be supplied through diet: linoleic, linolenic and arachidonic acids. Present in vegetable oils.

Answer 35

Essential fatty acids

Question 36

What are good fats and what are bad fats?

Answer 36

Good = Unsaturated fatty acids (e.g. Omega 3s, etc. -- olives, peanuts, canola, avocado, soybeans, corn, walnut Bad = Saturated fatty acids Coconut oil, cocoa butter, palm oil; most animal fat

Question 37

______ is a steroid lipid that is vital to constituent of cells and it is used in the synthesis of various hormones

Answer 37

Cholesterol

Question 38

______ carry cholesterol to the tissues.

Answer 38

Low-density lipoproteins (LDLs)

Question 39

______ take excess cholesterol back to the liver, which processes and excretes the cholesterol.

Answer 39

High-density lipoproteins (HDLs)

Question 40

______ result when manufactures convert (liquid) oils into solid fats through a process called hydrogenation

Answer 40

Trans fatty acids

Question 41

True or False: Vitamins act as coenzymes in many metabolic pathways in the body.

Answer 41

True

Question 42

True or False: Water-soluble vitamins are eliminated daily from the body. They are also eliminated from the food during preparation. Fat-soluble vitamins can be stored in the body but can build up to toxic levels if excessive amounts are taken.

Answer 42

True

Question 43

What are the water soluble and fat soluble vitamins?

Answer 43

``` Water = B-complex, C Fat = everything else ```

Question 44

Deficiency in vitamin A can lead to?

Answer 44

Night blindness Problems with epithelial tissues Xerophthalmia

Question 45

True or False: Vitamin C is needed for the growth and repair of tissues in all parts of your body.

Answer 45

True

Question 46

True or False: Vitamin C is an antioxidant and the body is not able to make vitamin C on its own.

Answer 46

True

Question 47

True or False: Vitamin D helps the body absorb calcium, which bones need to grow. A lack of vitamin D can lead to bone diseases such as osteoporosis or rickets

Answer 47

True

Question 48

Where is vitamin E found?

Answer 48

Vitamin E is an antioxidant, vegetable oils, margarine, nuts, seeds, and leafy greens.

Question 49

Vitamin _____ helps your body by making proteins for healthy bones and tissues Deficiency = poor blood clotting

Answer 49

K

Question 50

True or False: Diet may prevent cancer Diet may prevent or even cure Diabetes type II Diet may help prevent dementia/ Alzheimer

Answer 50

True