TOPIC 2: Macronutrients

Question 1

Provides and the major source of energy

Answer 1

Carbohydrates

Question 2

Comprises of Carbon, Hydrogen, and Oxygen (CHO)

Answer 2

Carbohydrates

Question 3

Sources of fiber and natural sweeteners as provided by sucrose and fructose.

Answer 3

Carbohydrates

Question 4

a table sugar

Answer 4

Sucrose

Question 5

sugar coming from fruits

Answer 5

Fructose

Question 6

monosaccharides and disaccharides are _______ carbohydrates.

Answer 6

simple

Question 7

these are the monosaccharides

Answer 7

Glucose, Fructose, and Galactose

Question 8

these are the disaccharides

Answer 8

Sucrose, Maltose, and Lactose

Question 9

it contains many units of monosaccharides

Answer 9

Complex carbohydrates or Polysaccharides

Question 10

these 2 are the complex carbohydrates

Answer 10

Fiber and Starches

Question 11

process of converting glucose into glycogen

Answer 11

Glycogenesis

Question 12

a polysaccharide that

is the principal storage form of glucose

Answer 12

Glycogen

Question 13

the process of converting glycogen back to glucose

Answer 13

Glycogenolysis

Question 14

the process of producing glucose from fat and maintain the blood glucose in the blood

Answer 14

Gluconeogenesis

Question 15

a hormone that LOWERS blood glucose level

Answer 15

Insulin

Question 16

produced in LIVER specifically in islet of Langerhans

Answer 16

Insulin

Question 17

a hormone
that is involved in
CONTROLLING blood
sugar (glucose) level

Answer 17

Glucagon

Question 18

LOW blood sugar level

Answer 18

HYPOglycemia

Question 19

HIGH blood sugar level

Answer 19

HYPERglycemia

Question 20

a source of energy for all cells

Answer 20

Blood Glucose (BG)

Question 21

essential for brain function and formation

Answer 21

Glucose

Question 22

enhances the conversion of excess glucose to glycogen

Answer 22

Insulin

Question 23

Released to stop blood sugar levels dropping too low (hypoglycaemia)

Answer 23

Glucagon

Question 24

Released to stop blood sugar levels rising too high (hyperglycaemia)

Answer 24

Insulin

Question 25

Ranking of food that raises BG level

Answer 25

Glycemic Index

Question 26

total glycemic index effect of a mixed meal

Answer 26

Glycemic Load

Question 27

Accounts for the mixed consumption of food

Answer 27

Glycemic Load

Question 28

Measures quality and quantity of the effect and CHO in the BG level

Answer 28

Glycemic Load

Question 29

DRI of CHO for adults between 19-30 y/o

Answer 29

130 gms/day

Question 30

Acceptable Macronutrient Distribution Range (AMDR) intake per day

Answer 30

45-65 of kcal

Question 31

DRI for dietary fiber both for men and women

Answer 31

25 gms for women and 38 gms for men

Question 32

Densest form of energy

Answer 32

Fats or Lipids

Question 33

Provide padding to protect organs

Answer 33

Fats or Lipids

Question 34

produce twice kcal of CHO and CHON

Answer 34

Fats or Lipids

Question 35

Individual Preference for Fats are developed in _______

Answer 35

either infancy or early

Question 36

Innate Preferences for sweet taste are observed at _______

Answer 36

birth

Question 37

Children learn to prefer taste, flavors and textures that are rich in _____

Answer 37

fats or sweets; can be both

Question 38

The stage where it is associated with increasing | acceptance of bitter taste and consumption of more fruits, vegetables and whole grain

Answer 38

Aging

Question 39

Food function where fats makes food smell and taste good

Answer 39

Palatability

Question 40

Food function where eating fatty food delays hunger and makes you feel; full

Answer 40

Satiety and Satiation

Question 41

Slows down digestion causing feeling of fullness and satisfied

Answer 41

Satiety

Question 42

Food function of keeping the food products

Answer 42

Food processing

Question 43

Food function where EFA component of fat provides

Answer 43

Nutrient source

Question 44

Physiologic function where body fat cells provides energy source for the muscle

Answer 44

Stored Energy

Question 45

Physiologic function which serve as a cushion to protect organs

Answer 45

Organ Protection

Question 46

insulation produced by fats which keep the body warm

Answer 46

Temperature Regulation

Question 47

It help in conversing energy of organisms undergoing hibernation

Answer 47

Thermal Insulation

Question 48

linked to lower risk of heart disease, may consumed about 20%, canola and olive oil are the best source

Answer 48

Monosaturated Fat

Question 49

linked to lower risk of heart disease, may consumed about 10%, liquid vegetable oil and fish oil

Answer 49

Polyunsaturated Fat

Question 50

linked to higher risk of heart disease, may consumed about less than 7%, animal oil, coconut oil and palm oil

Answer 50

Saturated Fat

Question 51

deadliest fat linked to higher risk of heart disease, may consumed about less than 3%, shortening, margarine, crackers and cookies

Answer 51

Transfat