Macronutrients

Question 1

Monossacharide

Answer 1

Glucose
Fructose
Galactose

Question 2

Disaccharide

Answer 2

Maltose
Sucrose
Lactose

Question 3

Polysaccharide

Answer 3

Starch
Glycogen
Cellulose

Question 4

Body’s major fuel to provide energy; formed in the body through starch digestion

Answer 4

Glucose

Question 5

Simplest form of CHO

Answer 5

Monosaccharide or simple sugar

Question 6

fruit sugar, sweetest of the simple sugar

Answer 6

Fructose

Question 7

Milk sugar; synthesized in the mammary glands to make lactose of milk.

Answer 7

Galactose

Question 8

Sucrose

Answer 8

Glucose and fructose

Question 9

Lactose

Answer 9

Glucose and Galactose (milk)

Question 10

Maltose

Answer 10

Glucose and glucose (malt and germinating cereals)

Question 11

yields glucose from hydrolysis

Answer 11

starch

Question 12

polysaccharide of the animal body formed in the body from glucose and is stored in the liver and muscles
• Provides immediate fuel for muscle action and helps sustain normal blood sugar levels during fasting periods such as sleep hours.
Ex. Starch from rice, root crops pasta, bread

Answer 12

Glycogen

Question 13

pectin in fruits like apples, pear, Oats and legumes
Decrease the rate of passage of materials and delay absorption of nutrients.

Answer 13

soluble fiber

Question 14

cellulose, lignin in leafy vegetables
•Wheat and most grain products are good sources
• Greater fecal bulk and increase in the rate of passage material; used to treat constipation

Answer 14

insoluble fiber

Question 15

Binds with water to help produce bowel movements (prevent constipation).
• Associated with reduced risk of colon cancer.
• Good sources: wheat products, leafy vegetables, and fruits.

Answer 15

insoluble

Question 16

reduces your blood cholesterol level and your risk of developing heart disease.
• Good sources: wheat, bran, barley, rye, oats, whole grain pasta,breads, cereals…

Answer 16

Soluble fiber

Question 17

type of complex carbohydrate that is found in plants

•prevent constipation
•reduce risk of colon cancer
•help prevent heart disease

Answer 17

Fiber

Question 18

part of grains and plant foods that cannot be digested

Answer 18

fiber/roughage

Question 19

Preventing and relieving constipation
Prevening colon and recal cancer
Aiding weight management

Answer 19

insoluble

Question 20

Reduce cholesterol
decreasing blood glucose

Answer 20

soluble

Question 21

daily calorie intake from carbohydrates

Answer 21

45-65%

Question 22

are made of carbon, hydrogen, and oxygen.

supply your body with energy, form your cells, maintain body temperature, and protect your nerves.

A nutrient that provides energy and helps the body store and use vitamins (A,D,E,K)

Answer 22

FAT

Question 23

building blocks of fat

Answer 23

fatty acids

Question 24

Animal fats and tropical oils (like fatty portions of meat, butter, cheese, coconut oil and chocolate.

• High intake is associated with an increased risk of heart disease

Fats that have all the hydrogen the carbon atoms can hold

usually solid at room temperature.

Answer 24

Saturated fat

Question 25

usually liquid at room temperature. classified as either monounsaturated fats or polyunsaturated fats. Vegetable fats (oils from plant origin like corn, olive, soya, canola, sunflower, safflower oils) Associated with a reduced risk of heart disease

Answer 25

Unsaturated fats

Question 26

fatty acids that the body needs, but is unable to make

Answer 26

essential fatty acids

Question 27

classification of fats

Answer 27

1. simple lipids 2.compounds lipids 3.derived lipids

Question 28

ex are trigylcerides

Answer 28

simple lipids

Question 29

ex are phospholipids and lipoprotein

Answer 29

compound lipids

Question 30

ex are fatty acids,glycerol and cholesterol

Answer 30

derived lipids

Question 31

recommended calories from fat,primarily unsaturated fat

Answer 31

20-35%

Question 32

waxy, fatlike substance that is found only in animal products. Your body needs a certain amount of this to make cell membranes and nerve tissue, certain hormones, and substances that aid in the digestion of fat.

Answer 32

cholesterol

Question 33

made when manufacturers add hydrogen to the fat molecules in vegetable oils (Hydrogenation). are made when food makers turn liquid oils into solid fats, like shortening or margarine. found in margarine, chips, and commercially baked goods. seems to have many of the negatives of saturated fat.

Answer 33

Transfat

Question 34

that contain nitrogen as well as carbon, hydrogen, and oxygen can serve as a source of energy. A nutrient that is needed for growth, and to build and repair body tissues

Answer 34

protein

Question 35

long chains of smaller "links" that are bound together chemically. These smaller substances The building blocks that make up proteins

Answer 35

amino acids

Question 36

indispensable to life and growth that the body cannot manufacture, therefore must be supplied in the diet.

Answer 36

essential amino acids

Question 37

essential amino acids

Answer 37

-Isoleucine -Leucine -Lysine -Methionine -Phenylalanine -Threonin - Trytotphan -Valine -Arginine - Histidine

Question 38

non essential amino acids

Answer 38

ALANINE GLUTAMINE ARGININE GLYCINE ASPARAGINE HISTIDINE* PROLINE CYSTEINE SERINE TYROSINE GLUMATIC ACID ASPARTIC ACID

Question 39

example of complimentary proteins

Answer 39

Examples: 1. soybean and wheat. 2. soybean and nuts 3. munggo and rice. 4. peanut butter and sandwich 5. cereal and milk

Question 40

recommended calories of protein

Answer 40

10-35%

Question 41

incorporation of AA in the synthesis of tissue protein; all necessary AA for the given protein must be present at the same time. • Example of it is during the growth process where there is building tissue.

Answer 41

Anabolism

Question 42

breakdown of AA in their components parts; common to people who are already aging, with disease or poor diet. • The process of Protein synthesis or breakdown is ENERGY dependent and sensitive to dietary deprivation. The amount of energy intake is an important factor in the body's utilization of dietary Protein. Protein is used for energy when the amount of Fat and Carbohydrates in the diet is NOT sufficient.

Answer 42

Catabolism

Question 43

(Protein-Malnutrition) • soft, pitting painless edema usually in the feet, legs and face, • skin lesions over the buttocks and back due to continuous pressure and irritation, • weight deficit after accounting for edema is usually NOT as severe as • the presence of alternating bands or depigmented and normal hair; this is traditionally called flag sign.

Answer 43

KWASHIORKOR

Question 44

(Protein-Energy Malnutrition) usually associated with severe food shortage, prolonged semi-starvation and abrupt weaning at a very early age or infrequent infant feeding.

Answer 44

Marasmus