Midterm

Question 1

What are the 6 nutrients that are essential for health?

Answer 1

1. carbs
2. fats
3. proteins
4. minerals
5. vitmains
6. water
   (not calories lol)

Question 2

Carbohydrates - 4 kcal/gram
Protein - 4 kcal/gram
Fat - 9 kcal/gram

Answer 2

Carbohydrates - 4 kcal/gram
Protein - 4 kcal/gram
Fat - 9 kcal/gram

Question 3

do macro nutrients provide energy

Answer 3

yes

Question 4

do micro nutrients provide energy

Answer 4

no- just vitamins and minerals

Question 5

Fats provide more energy because

Answer 5

they have less oxygen and water than carbs

Question 6

assist in the regulation of biological processes

Answer 6

vitamins

Question 7

act as cofactors and aid in many bodily functions

Answer 7

minerals

Question 8

A physiologic drive to eat that occurs when our body senses that we need food

Answer 8

hunger

Question 9

A psychological desire to eat even after you have eaten

Answer 9

Appetite

Question 10

secrete gastrin - causes gastric glands to secrete gastric juice

Answer 10

G cells

Question 11

line gastric glands and secrete:
-Hydrochloric acid - keeps stomach acidic, kills
bacteria, denatures protein
-Intrinsic factor - a protein critical to vitamin B12 absorption

Answer 11

parietal cells

Question 12

secrete:
-Pepsinogen - this is inactive until HCl is released and activates it into pepsin; one of the most important enzymes that breaks down protein
-Gastric lipase - digests fats

Answer 12

chief cells

Question 13

absorb water-soluble nutrients directly into the bloodstream

Answer 13

capillaires

Question 14

absorb fat-soluble nutrients into the lymph

Answer 14

lacetals

Question 15

Monosaccharides

Answer 15

-SINGLE sugar molecule

Glucose
Fructose
Galactose

Question 16

Disaccharides

Answer 16

-two sugar molecules joined together

Maltose (formed during fermentation)
Sucrose
Lactose

Question 17

Resistant starch

Answer 17

type of fiber; our intestinal microbiome ferments resistant starch into buytrate; may decrease the risk for developing cancer; also has been linked to improved blood sugar control; found in grains, legumes and tubers

Question 18

the main storage form of glucose; stored in our muscles and liver and it is broken down into glucose when we need energy

Answer 18

glycogen

Question 19

Soluble Fiber

Answer 19

dissolve in water and form a gel when wet, they are also fermentable (digested by bacteria in the colon);

found in citrus fruits, berries, oats, beans; reduce risk for developing cardiovascular disease, Type II DM, cancer

Question 20

do NOT dissolve in water, not fermented by bacteria

Answer 20

insoluble fiber

Question 21

Glycogenesis

Answer 21

formation of glycogen

Question 22

What are the two main hormones that regulate blood glucose levels?

Answer 22

Insulin + Glucagon

Question 23

secreted from alpha-cells of the pancreas

Answer 23

glucagon

Question 24

gluconeogenesis

Answer 24

body proteins to be broken down into amino acids and the amino acids are converted into glucose

Question 25

glycogenolysis

Answer 25

where glycogen is converted into glucose and then released into the bloodstream and cells for energy

Question 26

Growth Hormone

Answer 26

decreases glucose uptake by muscle and increases mobilization/use of fatty acids stored in adipose, increases liver’s output of glucose

Question 27

when the muscle, liver and pancreatic cells have a reduced response to insulin - this leads to chronic hyperglycemia

Answer 27

insulin resistance

Question 28

impaired carb metabolism causes fat to be broken down into excessive ketones; reduced glucose for brain; confusion, lethargy, breathing difficulty, coma and sometimes death

Answer 28

ketoacidosis

Question 29

fiber intake recommendation

Answer 29

women- 25 men- 38

Question 30

hypoglycemia sxs

Answer 30

sweating pallor irrtiability hunger lack of coordination sleepiness

Question 31

The most common food-based fat

Answer 31

Triglycerides

Question 32

triglyceride contains three fatty acids attached to a three carbon glycerol backbone

Answer 32

triglyceride contains three fatty acids attached to a three carbon glycerol backbone

Question 33

structure of cholesterol

Answer 33

ring

Question 34

Short-chain FAs -

Answer 34

fewer than 6 carbons --short and medium chains digested more easily

Question 35

medium -chain FAs -

Answer 35

6-12 carbons in length -short and medium chains digested more easily

Question 36

long chain fatty acids

Answer 36

more than 14 carbons

Question 37

long chain fatty acids

Answer 37

more than 14 carbons

Question 38

Saturated fats= usually animals Unsaturated fats= usually plants

Answer 38

Saturated fats= usually animals Unsaturated fats= usually plants

Question 39

which fatty acid has a double bond

Answer 39

unsaturated fatty acid -Monounsaturated FAs (MUFAs); olive oil -Polyunsaturated FAs (PUFAs): canola, corn, safflower

Question 40

hydrogen atoms are attached on diagonally opposite sides of the double carbon bond -straighter and more rigid

Answer 40

trans fats

Question 41

process to make trans fats

Answer 41

hydrogenation

Question 42

Omega 6 FAs

Answer 42

Linoleic acid - found in vegetable and nut oils (safflower, sunflower, corn, soy)

Question 43

Omega 3 FAs

Answer 43

-Alpha-linolenic acid (ALA) -most common O-3 FA in our diet -Dark green leafy veggies, flaxseed (oil), soy, walnuts and canola -EPA and DHA: Fish (salmon and tuna), shellfish, fish oils -body can use ALA to synthesize EPA and DHA

Question 44

Essential Fatty Acids are precursors to what

Answer 44

eicosanoids (prostaglandin's and leukotrienes)

Question 45

needed for cell membrane structure and to make lipoproteins

Answer 45

linoleic

Question 46

Absorption of Fat

Answer 46

Occurs primarily by the enterocytes in the small intestine

Question 47

spherical compound where fat is clustered in the center and phospholipid and proteins form the outside; water soluble

Answer 47

lipoprotein

Question 48

fat intake of diet

Answer 48

20-35% of diet

Question 49

Omega 3/ 6 Foods

Answer 49

Omega 3- chia seeds, flax, salmon, walnuts, tofu, oysters, brussels, avacados

Question 50

role of proteins

Answer 50

Play a role in metabolism, immunity, fluid balance, nutrient transport and as a source of energy

Question 51

how many total amino acids how many essential

Answer 51

20 total 9 essential

Question 52

transferring the amine group from other amino acids to a different acid group and side chain

Answer 52

transamination

Question 53

protein organization

Answer 53

Primary - the sequential order of the amino acids Secondary - the twisting or folding of the amino acid chain Tertiary - further folding that results in 3D shape Quaternary - two or more polypeptides interact forming a larger protein

Question 54

Protein Denaturation

Answer 54

Proteins uncoil and lose their shape when exposed to heat, acids, bases, heavy metals, alcohol and other damaging substances

Question 55

Complete protein

Answer 55

is a HIGH quality protein that contains all NINE of the essential amino acids Meat, poultry, egg whites, fish, milk, soybeans, quinoa