Lecture Two

Question 1

a ______________; a nutrient that is needed in relatively large amounts in the diet

Answer 1

macronutrient

Question 2

there are 3 types of carbohydrates, ________, ________ and _________

Answer 2

sugars, starch and fibre

Question 3

___________; the simplest form of CHO; 3 main ones include, glucose, fructose, and galactose

Answer 3

monosaccharides

Question 4

____________; 2 monosaccharides joined together; 3 main ones include sucrose, lactose, and maltose

Answer 4

disaccharides

Question 5

____________; molecules formed from 3-9 monosaccharide monomers; these are considered a complex carbohydrate

Answer 5

oligosaccharides

Question 6

___________; molecules formed from many monosaccharides attached together in the form of long chains

Answer 6

polysaccharides

Question 7

____________ (polysaccharides) - this is the storage form of glucose

Answer 7

glycogen

Question 8

in plants, glycogen is known as ________

Answer 8

starch

Question 9

________; non-digestible carbohydrate and is not considered a nutrient although essential for health

Answer 9

fibre

Question 10

T/F from an energy perspective, fibre is not useful

Answer 10

true

Question 11

a _______ fibre does the following:

• dissolves in water
• forms a gel in GI system
• slows gastric/intestinal motility
• decreases CV disease, CHOL

Answer 11

soluble

Question 12

_________ fiber does the following

• does not dissolve in hot water
• absorbs water INTO the GI system
• decreases absorption time
• can lead to nutrient deficiencies

Answer 12

insoluble

Question 13

________ _______ is a measure of the potential of food to raise blood glucose levels

Answer 13

glycemic index

Question 14

__________ ________ is affected by food preparation, macronutrient proportion, and type of CHO

Answer 14

glycemic index

Question 15

____ is essential to support growth and provide energy

Answer 15

fat

Question 16

there are 3 main types of lipids; __________, ___________ and _________

Answer 16

triglycerides, phospholipids and sterols

Question 17

____________; about 95% of fats present in foods and the human body

Answer 17

triglycerides

Question 18

____________; about 2% of all dietary lipids, obtained from plants and animals

Answer 18

phosolipids

Question 19

T/F phospholipids are soluble in fat and water

Answer 19

true

Question 20

________ density lipoproteins = “bad cholesterol”

Answer 20

low

Question 21

______ density lipoproteins = “good cholesterol”

Answer 21

high

Question 22

_______; less than 2% of all lipids, can be obtained from plant, animal fungi, and bacterial sources. They make up the precursors of different hormones

Answer 22

sterols

Question 23

________ _________; hydrocarbon chains of 4-24 carbons that form the building blocks of lipids

Answer 23

fatty acids

Question 24

longer chain = _______ ______

Answer 24

more solid

Question 25

shorter chain = ________ _______

Answer 25

more liquid

Question 26

there are 3 categories of fatty acids; ___________, ___________ and ____________

Answer 26

saturated, monosaturated and polyunsaturated

Question 27

saturated fats come from ________, _______ and _________ ______

Answer 27

red meats egg yolks whole milk

Question 28

monounsaturated fats come from _________ oil, _________ oil and ________

Answer 28

canola oil olive oil seeds

Question 29

polyunsaturated fats come from _________, _________ and _______ oils

Answer 29

corn safflower sunflower

Question 30

_______ _______; occur when polyunsaturated fats are altered through artificial hydrogenation to harden liquid oils into solids i.e margarine

Answer 30

trans-fats

Question 31

the disadvantages to trans-fats included increase in ______ and decrease in ______ - both are linked to risk of bowel and visceral cancer

Answer 31

LDL HDL

Question 32

of all the fatty acids there are 2 essential ones; _________ acid and ________ acid

Answer 32

linoleic linolenic

Question 33

linoleic acids are an omega __ fatty acid and come from seeds and seed oils

Answer 33

6

Question 34

linolenic acids are omega __ fatty acids and come from fish oils, seafood and leafy greens

Answer 34

3

Question 35

T/F both essential fatty acids are monounsaturated

Answer 35

false, they are polyunsaturated; meaning the body cannot produce them and they must come from diet

Question 36

most lipids are water insoluble and therefore are transported in the blood via ___________

Answer 36

lipoproteins

Question 37

there are 4 types of lipoproteins ______________, ___________ , __________ and ___________

Answer 37

chylomicrons very low-density lipoproteins (VLDL) low density lipoproteins (LDL) high density lipoproteins (HDL)

Question 38

__________; fatty acid that transport lipids from small intestine to the liver during digestion

Answer 38

chylomicrons

Question 39

________; transport lipids synthesized by the liver to adipose tissue for storage

Answer 39

VLDL

Question 40

_______: carry about 75% of the total cholesterol in the blood and delivers it to cells throughout the body for use in repair of cell membranes and synthesis of steroid hormones

Answer 40

LDL

Question 41

when present in excess ______ can depots cholesterol in the arterial walls

Answer 41

LDLs

Question 42

________: removes excess cholesterol from cells and the blood and transports it to the liver for elimination - this is why it is known as "Good cholesterol"

Answer 42

HDL

Question 43

_____________; up to 2/3 of this product in your body is produced by the liver

Answer 43

cholesterol

Question 44

T/F high fat intake stimulates reabsorption of cholesterol back into the blood

Answer 44

true

Question 45

T/F When saturated fats are broken down, all of the products are used to make cholesterol

Answer 45

false, only some products make cholesterol

Question 46

_________ are essential for the growth and maintenance of all tissues. They are required for the manufacturing of muscle, skin, hair, nails, CT, enzymes, hormones and antibodies

Answer 46

protiens

Question 47

proteins can be obtained from both _______ and ________ sources

Answer 47

animal and plant

Question 48

the building blocks of proteins are called _______ ________

Answer 48

amino acids

Question 49

there are 20 amino acids and they can be broken down into 3 categories _________, ___________, and __________ _________

Answer 49

essential (9) non-essential (10) conditionally essential (1)

Question 50

__________; an amino acid that a body cannot synthesize ad must be ingested

Answer 50

essential

Question 51

some essential amino acids are isoleucine, leucine and valine - these are your "_______" and 1/3 of muscle proteins are _________

Answer 51

BCAAs x2

Question 52

what is BCAA?

Answer 52

an energy source for muscle :)

Question 53

_____-__________: an amino acid that the body can synthesize on its own

Answer 53

non-essential

Question 54

___________ _________; cystine requires methionine (An essential amino acid) to be made in the body

Answer 54

conditionally essential

Question 55

T/F proteins are stored for future use in a central location

Answer 55

false!!

Question 56

T/F proteins are everywhere incorporated into other cells

Answer 56

true

Question 57

classification of proteins include ______ quality and_____ quality

Answer 57

high low

Question 58

_____ quality proteins are sourced from plants and animals (meat, fish, dairy, quinoa, soybeans), are easy to digest and absorb and contain ALL essential amino acids

Answer 58

high

Question 59

_____ quality proteins only contain SOME of the essential amino acids and are sourced from only plant-based things such as grains, nuts, etc

Answer 59

low