Midterm part2

Question 1

What is a storage form of glucose

Answer 1

glycogen (liver)

Question 2

Soluble fiber

Answer 2

attracts h2o burns into gel slows digestion (fruit, veggies, rice)

Question 3

Insoluble fiber

Answer 3

doesn’t absorb much h2o not , fermented by the bacteria in the colon, may help food pass more quickly

Question 4

what do nutritive sweeteners provide

Answer 4

calories

Question 5

what does amylase (starch-digesting enzyme) do

Answer 5

it is in saliva and made by pancreas, it breaks down starch to shorter saccharides

Question 6

What is made by absorptive cells of the small intestine

Answer 6

Maltase (digests glucose), sucrose (digests glucose and fructose), lactase (digests glucose and galactose)

Question 7

What cells can only use glucose for energy

Answer 7

brain and red blood cells

Question 8

What is protein sparing

Answer 8

a diet that supplies enough carbs will prevent protein from being used for energy

Question 9

Hyperglycemia

Answer 9

high blood glucose

Question 10

Hypoglycemia

Answer 10

low blood glucose

Question 11

what organs play a role in blood glucose control

Answer 11

liver pancreas

Question 12

What are the functions of insulin

Answer 12

promotes glycogen synthesis
increase glucose uptake by the cells
reduces gluconeogenesis
net effect: lowers blood glucose

Question 13

What are the functions of glucagon

Answer 13

breakdown glycogen (released from muscle and liver)
enhances gluconeogenesis
net effect: raises blood glucose

Question 14

the Glycemic index

Answer 14

based on a scale of 100

the lower of foods glycemic index the less it affects blood sugar insulin levels

Question 15

What does viscous fiber consumption reduce

Answer 15

cholesterol absorption; it reduces cholesterol synthesis in the liver

Question 16

How many carbs are needed according to the RDA for adults

Answer 16

130 grams, it should be 45-65% of intake

Question 17

What are some good sources of fiber

Answer 17

high fiber cereal, sweat peas, whole grains, apples with skin, blackberries, strawberries

Question 18

for an adult what percentage should be lipids intake

Answer 18

20-35%

Question 19

what is a common property of lipids

Answer 19

not readily dissolved in h2o

Question 20

Types of lipids

Answer 20

fatty acids, triglycerides, phospholipids, sterols (cholesterol), fats and oil

Question 21

how many bonds in saturated lipids

Answer 21

single bonds

Question 22

how many double bonds in monounsaturated lipids

Answer 22

one double bond

Question 23

how many double bonds in polyunsaturated lipids

Answer 23

2 or more

Question 24

What are the most common types of lipids in food and body

Answer 24

triglycerides

Question 25

what type of triglycerides are made in the body and in plants/animals

Answer 25

phospholipids

Question 26

What is higher in animals saturated or unsaturated

Answer 26

saturated

Question 27

what is higher in plants saturated or unsaturated

Answer 27

unsaturated

Question 28

Omega-3 comes from

Answer 28

nuts, seeds, fish oil, crab, shrimp

Question 29

omega-6 comes from

Answer 29

veggie oil

Question 30

what does omega-3 do in the body

Answer 30

decreases blood clotting | decreases risk for heart attack

Question 31

What is the ratio of omega-6 to omega-3

Answer 31

1-4

Question 32

why can omega sublments be bad

Answer 32

body can become preoccupied with increase sublments instead of other stuff

Question 33

How are triglycerides formed

Answer 33

3 fatty acids attached to glycerol backbone

Question 34

How are phospholipids formed

Answer 34

built on glycerol backbones with 2 fatty acid chains

Question 35

Where are sterols found

Answer 35

animal products; multi-ringed structure, don't have glycerol backbone

Question 36

what are the functions of phospholipids

Answer 36

emulsifier (bile acids) | found in wheat germ, peanuts, yolks

Question 37

Functions of cholesterol

Answer 37

``` essential component of cell membrane produced by liver animal products only important hormones (estrogen, testosterone, vitamin D) precursor to bile acids ```

Question 38

What has the least amount of cholesterol

Answer 38

the plant one

Question 39

what is olestra

Answer 39

fat substitute, causes people to lose vitamin (A,D,E,K) | the FDA requires vitamins to be added back in

Question 40

effects of lipids on foods

Answer 40

creamer, smell stronger, don't separate, cooking differently, transfer fat to outside quickly, moist

Question 41

what is fat rancidity

Answer 41

contains products of decomposed oils breakdown of the c=c bonds by UV light unpleasant order and flavor polyunsaturated

Question 42

salivary lipase

Answer 42

begin to break down

Question 43

gastric lipase

Answer 43

digestive juices in stomach

Question 44

what is less healthy saturated fat or unsaturated

Answer 44

saturated (less than 10 of total diet)

Question 45

What are chylomicrons

Answer 45

big packing used to carry, breakdown and manipulate triglycerides

Question 46

where is bile made and stored

Answer 46

made in liver | stored in gallbladder

Question 47

HDL and benefits

Answer 47

``` synthesized by liver and small intestine high proportion of proteins picks cholesterol from dying cells benefits: removes cholesterol from the bloodstream block oxidation of LDL ```

Question 48

Roles of fats in body

Answer 48

provide energy, store fat, insulate and protect body, transport fat soluble vitamins

Question 49

what is the recommended % of daily intake from fats

Answer 49

20-35%

Question 50

what enzyme breaks down triglycerides

Answer 50

lipase

Question 51

long vs short chains

Answer 51

short- easier to digest, h2o soluble | longer- broken down and packaged

Question 52

Essential amino acids

Answer 52

can't make it in sufficient quantities, has to get it from food

Question 53

limiting amino acids

Answer 53

lowest quaintly will make as much as it can until it runs out

Question 54

conditionally essential amino acids

Answer 54

made from essential amino acids in insufficient amounts are eaten

Question 55

peptide bonds

Answer 55

protein bonds linked together | bonds form between amino group of one amino acid and acid group of another

Question 56

how many amino acids in polypeptides

Answer 56

10 or more

Question 57

how many amino acids in dip

Answer 57

2

Question 58

how many amino acids in tri

Answer 58

3

Question 59

Sequencing of amino acids is based off of

Answer 59

DNA

Question 60

The shape of amino acids determines

Answer 60

the function

Question 61

What happens when from denaturation of proteins

Answer 61

leads to loses of biological activity unfolds caused by: heat, enzymes, acid solutions, agitation

Question 62

what is the all or nothing principle of protein synthesis

Answer 62

have enough to make and when 1 or more runs out they stop making it

Question 63

What are some examples of complementary proteins

Answer 63

beans and rice, pasta and tomatoes, green beans and almonds,

Question 64

Protein digestion in the stomach

Answer 64

HCI denatures food proteins and kills pathogens

Question 65

Functions of proteins

Answer 65

(Body proteins- cells organs made of protein; dietary-food) building blocks of body components fluid balance

Question 66

what is the functions of collagen

Answer 66

connective tissue- most abundant, gives skin and bone their elastic strength

Question 67

what are the functions of keratin with proteins

Answer 67

primary constituent of hair and nails

Question 68

what are the functions of motor proteins

Answer 68

turn energy into mechanical work

Question 69

Functions of antibodies with proteins

Answer 69

blood proteins that attack and inactive bacteria and viruses | part of body's immune response

Question 70

Functions of enzymes with proteins

Answer 70

catalyze, speed up chemical reactions

Question 71

Functions of hormones with proteins

Answer 71

regulate body processes

Question 72

Acid base balance

Answer 72

help maintain stable pH levels by acting as buffers

Question 73

acidosis is

Answer 73

low pH occurs when proteins unable to fulfill

Question 74

alkalsis is

Answer 74

high pH occurs when proteins unable to fulfill

Question 75

transfer functions include

Answer 75

channels, pumps which allow substance to flow through membranes carriers (heygloman, glucose) transporting important substances

Question 76

Fluid balance inside cells

Answer 76

intracellular fluid

Question 77

fluid balance outside cells

Answer 77

extracellular