Exam 2 Study set
Starch breaks down during digestion to form this disaccharide
maltose
glucose+glucose
maltose
____________ are considered the basic chemical units of carbohydrates.
monosaccharides
the basic chemical units of carbohydrates
monosaccharides
calculate protein needs using the recommendation (0.8 g/kg)
multiply your weight in pounds by 0.36
Protein contains the element _____________________, while the other macronutrients do not.
nitrogen
differentiate between nutritive, nonnutritive, and alternative sweeteners
nutritive: substances that sweeten and contribute energy to foods nonnutritive: substances that sweeten foods while providing few or no kilocalories alternative: substances that sweeten foods while providing few or no kilocalories
after eating when blood glucose increases, which stimulates the_____ to release ______.
pancreas insulin
Which of the following foods is NOT a source of high-quality protein? Select one: a. Fish b. Peanut butter c. Red meat d. Cheese
peanut butter
The stomach releases __________ (an enzyme) during protein digestion.
pepsin
The stomach releases ___________ during protein digestion.
pepsin
Foods that contain starch
potatoes pasta black beans rice bread
______________ refers to the process of breaking down proteins in the human body and recycling their amino acids.
protein turnover
Sources of ______ fatty acids are solid at room temperature and usually come from ______ products.
saturated animal
list the disaccharides, their components, and characteristics of each
simple sugar comprised of two monosaccharides
differentiate between soluble fiber and insoluble fiber
soluble fiber are forms of dietary fiber that dissolve or swell in water insoluble fiber: forms of dietary fiber that generally do not dissolve in water
________________ can reduce blood cholesterol by binding ________ in the digestive tract.
soluble fiber;bile
Which of the following is NOT removed during the processing of whole grains? -Fiber -Phytochemicals -Starch -Healthy Fats
starch
list the 3 classes of polysaccharides and characteristics of each
starch, glycogen, and cellulose, are composed of glucose. Starch and glycogen serve as short-term energy stores in plants and animals, respectively. The glucose monomers are linked by α glycosidic bonds.
Referred to as "table sugar"
sucrose
glucose+fructose
sucrose
________________ is defined as an intolerance to gluten. It is characterized by malabsorption due to the destruction of ________.
Celiac; intestinal villi
______________ is considered the sweetest of the monosaccharides and is commonly found in fruit.
Fructose
monosaccarides include ____,_____, and _____
Fructose, galactose, glucose
An individual that weighs 120 pounds (lb) would require ________ grams of protein per day. (Round to the nearest WHOLE number for each calculation - for instance, when you convert lb to kg, round to the nearest whole kg before calculating the recommendation).
44. (120/2.2= 54.5 54.5*0.8=44.6)
The pH of human blood is typically ______ - ______.
7.35-7.45
How many calories are in one gram of fat?
9
What differentiates sucrose and high-fructose corn syrup?
...look at jeaporady 1 cards for answer.
teps of carbohydrate digestion in order.
1)Salivary amylase begins to digest starch 2)Carbohydrate digestion stops due the presence of hydrochloric acid 3)Pancreatic amylase breaks down starch into maltose, which is further broken down into glucose by the enzyme maltase. Sucrose is broken down by sucrase. Lactose is broken down by lactase. 4)Monosaccharides are sent to the liver through the portal vein. 5)Undigested fiber travels through the large intestine and is eliminated in feces.
____________ sugars are not naturally occurring in foods and are considered a source of _________________.
Added; empty calories
Starch is broken down by a class of enzymes called __________ (salivary and pancreatic).
Amylase(s)
Refers to a serious drop in blood pressure as part of an allergic reaction.
Anaphylactic shock
Give 2 examples of nonnutritive sweeteners.
Answers may vary.
List 3 modifiable risk factors in heart disease.
Answers may vary.
Phenylalanine + Aspartic acid = __________
Aspartame
__________ is responsible for surrounding large fat globules and separating them into smaller fat droplets.
Bile
marasmic kwashiokor
Blend of both PEM disorders Most common
Atherosclerosis is more likely to damage arteries in what organs/body parts?
Brain Kidneys Eyes Heart Legs
Refers to a substance that is responsible for maintaining acid-base balance in the body.
Buffer
Taking 2 incomplete/plant proteins to form a complete protein is referred to as.....?
Complementary Proteins
Differentiate between starchy and non-starchy vegetables
Corn Winter Squash (pumpkin, butternut squash, acorn squash, spaghetti squash) Beans (black beans, chickpeas, navy beans, etc...) Green beans are considered non starchy Peas Potatoes
Refers to changing the shape of a protein; may be done through heat, alcohol, acid, or physical agitation.
Denaturation
______________ refers to changing the shape of a protein; may be done through heat, alcohol, acid, or physical agitation.
Denaturation
Understand the steps involved in breaking down carbohydrates
Digestion of carbohydrates is performed by several enzymes. Starch and glycogen are broken down into glucose by amylase and maltase. Sucrose (table sugar) and lactose (milk sugar) are broken down by sucrase and lactase, respectively.
the term "complex carbohydrate" could refer to all of the following EXCEPT: a. Starch b. Disaccharide c. Glycogen d. Fiber
Disaccharide
_____________ are tiny pouches that form in the lining of the large intestine when one has inadequate fiber intake.
Diverticula
__________ serves as the 'backbone' of a triglyceride by connecting the three fatty acids.
Glycerol
__________________ is the storage form of carbohydrate in humans. We generally find it in ______________ tissue.
Glycogen is the storage form of carbohydrates in humans. We generally find it in muscle/liver tissue.
________________________ takes cholesterol from tissue and puts in the liver for storage.
HDL Cholesterol
What is the difference between "high-quality" protein foods and "low-quality" protein foods? In your answer, provide an example of each type.
High quality protein foods include: select lean/low-fat meat and poultry Restrict processed meat products Select low-fat dairy Include fish (especially fatty fish) in the diet regular Low quality protein foods include: -plant sources of protein in the diet regularly -corn or beans A high quality or complete protein contains all essential amino acids in amounts that will support protein deposition in muscles and other tissues or support a young child's growth. A low-quality protein lacks on or more essential amino acids.
Edema is associated specifically with what form of protein-energy malnutrition?
Kwashiokor
complementary proteins
Low quality protein + Low quality protein = High Quality Protei
Glucose + Glucose = __________
Maltose
The most common form of protein-energy malnutrition is referred to as ___________
Marasmic kwashiokor
_________ amino acids are those that humans are capable of synthesizing internally, while __________ amino acids must be obtained through the diet.
Nonessential; essential
__________________________ amino acids are those that humans are capable of synthesizing internally, while __________________ amino acids must be obtained through the diet.
Nonessential; essential
Regarding essential fatty acids, Americans consume far more ________ than ________
Omega 6's; Omega 3's
When one is experiencing elevated blood glucose, the ____________ will respond by releasing __________.
Pancreas, Insulin
_________ __________ is responsible for breaking down triglycerides.
Pancreatic lipase
PKU
Phenylketonuria: a condition in which the body is unable to metabolize phenylalanine
___________ is the enzyme responsible for breaking down phospholipids.
Phospholipase
Unsaturated fatty acids are typically in {plant / animal } products and are { solid / liquid } at room temperature.
Plant ; liquid
What is the difference between positive nitrogen balance and negative nitrogen balance? When would we expect someone to be in positive nitrogen balance?
Positive nitrogen balance is associated with growth, pregnancy, recovery from illness/injury, increased levels of the hormones insulin, testosterone, and growth hormone, and resistance exercise. This means that the amount of nitrogen excreted from the body is greater than the amount of nitrogen ingested. Nitrogen losses<Nitrogen (protein) intake Required for deposition of new tissue Expected during period of growth,childhood,pregnancy,muscle-building Negative nigtrogen balance is associated with inadequate protein intake or digestive tract diseases that interfere with protein absorption, increased protein losses resulting from certain kidney diseases or blood loss, bed rest, fever, injuries, r brns, increased secretion of thyroid hormon or cortisol ( a stress hormone). A negative nitrogen balance can be used as part of a clinical evaluation of malnutrition. Nitrogen losses>Nitrogen (protein) intake Never a good thing Indicates protein break down in the body
List 3 starchy vegetables.
Potatoes Corn Peas Beans (except green beans) Winter squash
List 2 life stages during which we would expect someone to be in positive nitrogen balance.
Pregnancy Childhood Puberty When participating in resistance training
enzymes in protein digestion and their sites of action
Protein digestion begins when you first start chewing. There are two enzymes in your saliva called amylase and lipase. They mostly break down carbohydrates and fats. Once a protein source reaches your stomach, hydrochloric acid and enzymes called proteases break it down into smaller chains of amino acids.
Which 2 plant foods are considered sources of high-quality protein?
Quinoa, Soy
List the fatty fish represented by the acronym, SMASHTT
Salmon Mackrel Anchovies Sardines Herring Tuna Trout
List one symptom of an essential fatty acid deficiency.
Scaly skin, hair loss
kwashiorkor and marasmus (PEM)
Unnaturally blond, brittle hair Discolored skin Stunted growth Edema-- --swelling
Explain how soluble fiber can lower blood cholesterol.
Soluble fiber lowers blood cholesterol by binding bile.
describe how soluble fiber lowers blood cholesterol
Soluble fiber lowers cholesterol by binding to it in the small intestine. Once inside the small intestine, the fiber attaches to the cholesterol particles, preventing them from entering your bloodstream and traveling to other parts of the body. 4 Instead, cholesterol will exit the body through the feces.
describe the various functions of soluble and insoluble fiber in the body (table in slides)
Soluble fiber may reduce blood cholesterol and sugar. It helps your body improve blood glucose control, which can aid in reducing your risk for diabetes. Insoluble fiber attracts water into your stool, making it softer and easier to pass with less strain on your bowel.
Which of the following is NOT considered a common allergen? 1.Cow's milk 2.Shellfish 3.Strawberries 4.Wheat
Strawberries
List the disaccharides.
Sucrose Lactose Maltose
___________ __________ include sorbitol, xylitol, and mannitol.
Sugar alcohols
A/An __________ is a blood clot that forms on top of arterial plaque.
Thrombus
_____________ is/are the primary form of fat storage in the human body.
Triglycerides
_____________________ are the primary form of fat storage in the human body.
Triglycerides
___________ is an autoimmune disease characterized by an inability to produce insulin.
Type I Diabetes
Which of the following would not be an appropriate food for a lactose-intolerant individual? a.Whole milk b.Rice milk c.Lactase-treated milk d.cheese
Whole milk
Someone following a vegan diet would consume...:
almonds
List 2 secondary health complications that may arise due to untreated celiac disease.
anemia Osteoporosis Poor growth Infertility Intestinal cancer Liver disease
Your friend is interested in lowering his blood cholesterol. Which of the following foods would you recommend he include in his diet? Why? -Steak; foods high in saturated fatty acids are known to lower blood cholesterol -Carrots; foods high in Vitamin A prevent blood cholesterol from getting too high -Apples; the soluble fiber in apples can help lower blood cholesterol
apples
______________ is defined as the stiffening of arteries due to plaque build-up.
arteriosclerosis
_________refers to the build-up of plaque; often caused by high blood cholesterol levels _________ refers to the stiffening of arteries due to plaque build-up.
atherosclerosis ; arteriosclerosis
What is atherosclerosis? Explain how atherosclerosis develops in arteries.
atherosclerosis is a long-term disease process in which plaques build up inside arterial walls. It is a condition that results from atherosclerosis and is characterized by loss of arterial flexibility.
_________ is a protein composite found in wheat, __________, & barley.
b. Gluten; rye
__________ is the substance in the stomach responsible for denaturing proteins.
b. Hydrochloric acid (HCl)
Which of the following statements regarding nitrogen balance is true? Select one: a. Positive nitrogen balance is generally an indication that someone is depositing excess fat tissue b. Nitrogen equilibrium is generally only seen in elderly males c. Positive nitrogen balance should be observed during periods of growth, such as childhood d. Negative nitrogen balance is good for facilitating weight loss among the obese
c. Positive nitrogen balance should be observed during periods of growth, such as childhood
Understand the implication of ketone bodies
chemicals that result from incomplete fat breakdown
The term _____________________ refers to combining two low-quality proteins to form a high-quality protein.
complementary proteins
when fasting, blood glucose ________, which stimulates the pancreas to release _________. This stimulates the body to breakdown glycogen to glucose, which brings blood glucose to the "normal" range.
decreases glucagon
occurs when tiny pouches in the lining of the large intestine form and become inflamed
diverticulitis
calculate the grams of starch in a food given the nutrition label
f you subtract the number of grams for fiber and sugar from the total carbohydrate number of grams, the remaining amount equals the number of grams of starch in that food serving.
Which of the following pairing of foods would be considered complementary proteins? Select one: a. Red beans and rice b. A fruit salad with grapes, oranges, and bananas c. Peanut butter, bread, and wheat germ d. A salad with romaine lettuce, tomatoes, and carrots e. A & B f. A & C
f. A & C
T/F Food allergies have been decreasing in prevalence for the last 15 years.
false
Monosaccharide commonly found in fruit
fructose
Monosaccharide commonly found in fruit
galactose
Monosaccharide that is tightly regulated in the bloodstream
glucose
list the monosaccharides and characteristics of each
glucose: monosaccharide that is a primary fuel for muscles and other cells; "dextrose" fructose: monosaccharide in fruits, honey, and certain vegetables: "laevulose" or "fruit sugar" galactose: monosaccharide that is a component of lactose
______________ serves as the "backbone" of a triglyceride by connecting the 3 fatty acids.
glycerol
Which of the following is NOT considered a common allergen? Select one: a. Peanuts b. Shellfish c. Grapes d. Soy
grapes
the process in which hydrogen atoms are added to unsaturated fats; extends shelf life. Turns liquid fats into solid fats.
hydrogenation
After eating, blood glucose: increases or decreases?
increases
____________ is a condition characterized by high levels of ketone bodies in the blood.
ketosis
Disaccharide found in dairy products
lactose
glucose+galactose
lactose
Occurs when an individual is deficient in the enzyme lactase
lactose intolerance
Occurs when an individual does not produce sufficient insulin
type 1 diabetes
Occurs when an individual is insulin resistant
type 2 diabetes
Sources of _______ fatty acids are liquid at room temperature and usually come from ________ products.
unsaturated plant
Explain the role of the pancreas in regulating blood glucose levels.
when blood sugar is too high, the pancreas secretes more insulin. When blood sugar levels drop, the pancreas releases glucagon to raise them. This balance helps provide sufficient energy to the cells while preventing the nerve damage that can result from consistently high levels of blood sugar.
differentiate between whole grain and refined grains
whole grains include all three parts of the grain (bran, germ, and endosperm), while refined grains do not include the bran or germ (these are removed during processing, leaving only the endosperm). ... Removing the nutrients from the grain has implications.
what foods does not contain unsaturated fats?
whole milk
