Test 2 Flashcards
(100 cards)
1
Q
Disaccharide containing fructose
A
Sucrose
2
Q
Chemical reaction that links two molecules together
A
Condensation
3
Q
Chemical reaction that splits a larger molecule into smaller molecules
A
Hydrolysis
4
Q
A complex carbohydrate in muscle
A
Glycogen
5
Q
A complex carbohydrate in legumes
A
Starch
6
Q
Structurally similar to starch but resistant to digestion
A
Cellulose
7
Q
A water-soluble fiber
A
Pectin
8
Q
A water-insoluble fiber
A
Lignin
9
Q
Site where digestion of disaccharides takes place
A
Small Intestine
10
Q
Site where fibers may be metabolized to short-chain fatty acids
A
Large Intestine
11
Q
When digested, yields galactose
A
Lactose
12
Q
Substance that signals the release of glucose into blood
A
Glucagon
13
Q
Substance that signals removal of glucose from the blood
A
Insulin
14
Q
Normal blood glucose level, in mg per 100 mL blood
A
100
15
Q
Stress hormone that modulates blood glucose
A
Epinephrine
16
Q
Processed syrup made from cornstarch
A
HFCS
17
Q
Processed syrup made from cornstarch
A
HFCS
18
Q
Number of kcalories provided by a 16-ounce regular soda
A
200
19
Q
An alternative sweetener
A
Sucralose
20
Q
RDA for carbohydrates, in g/day
A
130
21
Q
Lipids are also known as…
A
Triglycerides, Phospholipids, Sterols
22
Q
Fats are composed of…
A
Carbon, Hydrogen, Oxygen
23
Q
Fats are characterized by…
A
Their insolubility in water
24
Q
Triglycerides consist of…
A
3 Fatty acids attached to a Glycerol
25
Omega number refers the position of...
The first double bond
26
Lack two hydrogen atoms and have one double bond
Monosaturated fats
27
Lack four or more hydrogen and have at least two double bonds
Polyunsaturated fats
28
Carry the max possible number of hydrogen atoms
Saturated fats
29
Polyunsaturated fats that are solid at room temp
Cocoa butter, Palm oil, palm kernel oil, coconut oil
30
All fats beome rancid when exposed to...
Oxygen
31
3 advantages of Hydrogenation
1: Increases shelf life
2: Makes fats spreadable
3: Alters texture
32
Trans-fatty acids...
act like saturated fats in the body
33
Partially hydrogenated fat generally creates...
trans-fatty acid
34
Contain glycerol, Two fatty acids and a phosphate group with a molecule of choline
Phospholipids
35
A well known Phospholipid and emulsifies, food sources include eggs, liver, soybeans, wheat germ and peanuts
Lecithin
36
A well known sterol...
Cholesterol
37
Body compounds made from cholesterol
Bile acids, Sex hormones, Adrenal hormones, Vitamin D
38
5 items that contain cholesterol
Meats, Eggs, Fish, Poultry, Dairy
39
What organ produces Cholesterol
Liver
40
Cholesterol is produced from fragments of...
Carbs, Lipids, Proteins
41
The body produces __ to __ cholesterol daily
800 to 1500mg
42
Goal of fat digestion...
Dismantle triglycerides
43
Lipid digestion
Enzymes and location enzymes are used
44
Lipid Digestion: Mouth
Lingual Lipase
45
Lipid Digestion: Stomach
Gastric Lipase
46
Lipid Digestion: Small Intestine
CCK and Pancreatic Lipase
47
Lipid Digestion: Gallbladder releases
Bile
48
Lipid Digestion: Bile
Acts as emulsifier
49
Glycerol and short and medium chain fatty acids directly enter the...
Bloodstreams
50
Composed of monoglycerides and long chain fatty acids
Micelle (Reformed into new triglycerides)
51
Largest of the Lipoprotein
Chylomicrons
52
Lipid Transport: 4 types of lipoproteins
1: Chylomicrons
2: VLDL (Very low density lipoproteins)
3: HDL
4: LDL
53
Sources of Omega 3 fatty acids
Vegetable oil (Canola, Soybean, Flaxsee), Walnuts, Flaxseeds, Fatty Fish (Makerel, Salmon, Sardines)
54
Replace saturated and trans fat with monounsaturated fats
Heart Disease
55
Secretes hormone- Adipokines
Adipose Tissue
56
4 functions of Adipose Tissue
1: Skin Insulation
2: Shock Absorption
3: Cell Membranes
4: Cell signaling pathways
57
Recommended fat intake...
20-35% of daily energy from fat
58
Daily value of saturated fat
10% or less of total fat
59
Daily value of fat based on 2000kcal diet
65 grams of fat
20 grams saturated fat
300 mg cholesterol
60
Fat soluble vitamins are...
A, D, E, K
61
Desirable blood lipid profile
<150mg Triglycerides
62
An 18-carbon monounsaturated fatty acid
Oleic Acid
63
A source of medium-chain saturated fatty acids
Tropical Oils
64
A long-chain saturated fatty acid
Stearic Acid
65
A good source of monounsaturated fats
Canola Oil
66
A phospoholipid
Lecithin
67
Major dietary precursor for vitamin D synthesis
Cholesterol
68
Source of bile
Liver
69
Signals the release of bile
Cholecystokinin
70
Major source of lipase
Pancreas
71
Structure assisting absorption of long-chain fats
Micelle
72
A lipoprotein synthesized within intestinal absorptive cells
Chylomicron
73
A lipoprotein made primarily by the liver
Very-low density lipoprotein
74
The lipoprotein type with the highest percentage of protein
High-density lipoproteins
75
Slows the synthesis of eicosanoids
Aspirin
76
An essential fatty acid
Linolenic acid
77
Common source of trans-fatty acids
Potato Chips
78
Good food source of omega-3 fatty acids
Sardines
79
Good food source of omega-6 gatty acids
Corn oil
80
Fat replacement product made from fat
Olestra
81
Oil that is characteristic of the Mediterranean diet
Olive oil
82
How many amino acids
20
83
Characteristics of essential and nonessential amino acids
Essential: Must be consumed
Non: The body can produce
84
What is a conditionally essential amino acid
A nonessential amino acid that becomes essential under special circumstances
85
Condensation Reactions
Connect amino acids
86
Condensation of 2 amino acids from a...
Dipeptide
87
Condensation of 10 or more amino acids form a...
Polypeptide
88
When proteins are subjected to heat, acid or other conditions that disturb their stability
Denaturation
89
In the stomach _____ ___ denatures protein so the digestive enzymes can attach the peptide bonds
Hydrochloric Acid
90
The gastric enzyme that hydrolyses protein
Hydrochloric acid
91
Hydrochloric acid converts the inactive form of enzyme ______ to its active form ____
Pepsinogen to Pepsin
92
How do monosacrides get to the liver
Through the portal vein
93
Prediabetes range is...
100-125
94
Normal blood sugar range...
65-99
95
Chemical process by which hydrogens are added to mono or poly unsaturated fatty acids to reduce double bonds by making fats more saturated (solid)
Hydrogenation
96
Protein per kg body weight formula (0.8g protein per kg body weight)
(X lbs/ 2.2)(0.8)
97
molecules that convey genetic information from DNA to the ribosome, where they specify the amino acid sequence of the protein products of gene expression.
Messenger RNA
98
Small molecule in cells that carries amino acids to organelles called ribosomes, where they are linked into proteins.
Transfer RNA
99
the first step of gene expression, in which a particular segment of DNA is copied into RNA by the enzyme RNA polymerase. Both RNA and DNA are nucleic acids, which use base pairs of nucleotides as a complementary language.
Transcription
100
The process of translating the sequence of a messenger RNA (mRNA) molecule to a sequence of amino acids during protein synthesis. The genetic code describes the relationship between the sequence of base pairs in a gene and the corresponding amino acid sequence that it encodes
Translation
