Nutrition Exam 2

Which fatty acid contains its first double bond on the third omega carbon? Check all that apply. -Omega-15 fatty acid -Polyunsaturated fatty acid -Omega-3 fatty acid -Omega-6 fatty acid

-Omega-3 fatty acid -Omega-6 fatty acid

Of the 20 amino acids, _____ are essential amino acids

9

Unlike most enzymes, the stomach enzyme functions best in an __________ environment

Acid

_____________ are known as the building blocks of protein

Amino acids

Glycerol

An organic compound, three carbons long, of interest here because it serves as the backbone for triglycerides

Ketosis

An undesirably high concentration of ketone bodies, such as acetone, in the blood or urine

When you eat a food containing monosaccharides, you can absorb them directly into your ___________

Blood

What is the green pigment of plants that captures energy from sunlight for use in photosynthesis?

Chlorophyll

The chief lipoproteins are .....

Chylomicrons, VLDL, LDL, and HDL

Lipoproteins

Clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph. The major lipoproteins include chylomicrons, VLDL, LDL, and HDL

The body draws on its stored fat for .........

Energy

Of the 20 amino acids utilized in the body, 9 are considered ______________

Essential

T or F: In diabetes, blood glucose lowers after a meal and remains above normal because insulin is either inadequate or ineffective

False, blood glucose RISES

T or F: A omega-3 acid is a polyunsaturated fatty acid with its endmost double bond six carbons from the end of the carbon chain

False, this is an omega-6 fatty acid

The indigestible parts of plant foods, largely nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by resident bacteria of the colon

Fibers

Soluble fibers

Food components that readily dissolve in water, become viscous, and often impart gummy or gel-like characteristics to foods. An example is pectin from fruit, which is used to thicken jellies.

Through photosynthesis, plants combine carbon dioxide, water, and the sun's energy to form ___________

Glucose

______________ is the most important monosaccharide in the human body.

Glucose

What are the three monosaccharides?

Glucose, fructose, and galactose

What are the 6 sugar molecules?

Glucose, fructose, galactose, lactose, maltose, and sucros

What are the 3 disaccharides?

Lactose, maltose, and sucrose

Galactose can be converted into glucose by the _________

Liver

________ is the only animal-derived food that contains significant amounts of carbohydrate.

Milk

Digestion of most starch begins in the .......

Mouth

Triglycerides

One of the three main classes of dietary lipids and the chief form of fat in foods and in the human body. A triglyceride is made up of three units of fatty acids and one unit of glycerol

Sterols

One of the three main classes of dietary lipids. Sterols have a structure similar to that of cholesterol.

Phospholipids

One of the three main classes of dietary lipids. These lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids. Phospholipids are present in all cell membranes.

_____________ is the interaction of a compound with oxygen; in this case, a damaging effect by a chemically reactive form of oxygen

Oxidation

Carbohydrate-rich foods come almost exclusively from ......

Plants

A term for complex carbohydrates; compounds composed of long strands of glucose units linked together

Polysaccharides

Amino acids provide the cells with raw materials from which they can build the _______ molecules they need

Protein

What is one key difference from carbohydrates and fats?

Proteins contain nitrogen atoms in addition to the carbon, hydrogen, and oxygen atoms that all three energy-yielding nutrients contain

The _______ _______ is the group that varies for each amino acid.

Side chain

Monosaccharides

Single sugar units

Maltose appears wherever ___________ is being broken down

Starch

__________ is the storage form of glucose in plants and also yields glucose for the body's use

Starch

Simple carbohydrates; that is, molecules of either single sugar units or pairs of those sugar units bonded together

Sugars

What happens with type 2 diabetes?

The body cells fail to respond to insulin by taking up blood glucose. This condition tends to occur as a consequence of obesity, and the best preventive measure is often to maintain a healthy body weight.

Photosynthesis

The process by which green plants make carbohydrates from carbon dioxide and water using the green pigment chlorophyll to capture the sun's energy

Water and carbon dioxide combine to yield the most common of the sugars.....

The single sugar glucose

Insoluble fibers

The tough, fibrous structures of fruit, vegetables, and grains; indigestible food components that do not dissolve in water.

Fats that contain any number of unusual fatty acids are known as....

Trans-fats

T or F: Nutrients, including amino acids and proteins, do not change DNA structure, but they greatly influence gene expression

True

Which is the less common type of diabetes?

Type 1

____________ is normally used for fuel by the liver or broken down to building blocks for fat or other needed molecules a. Fructose b. Glucose c. Galactose d. Maltose

a. Fructose

________ are larger, lighter and richer than cholesterol, while _____ are smaller, denser, and packaged with more protein a. LDL ; HDL b. HDL ; LDL c. VLDL ; LDL d. LDL ; VLDL

a. LDL ; HDL

Pepsin is required for digestion in the stomach a. Only proteins b. Lipids, carbohydrates, and proteins

a. Only proteins

Butter is a ______________ fat a. Saturated fat b. Monounsaturated fat c. Polyunsaturated fat

a. Saturated fat

Lipoproteins that transport triglycerides and other lipids from the liver to various tissues in the body a. Very-low-density lipoproteins (VLDL) b. Low-density lipoproteins (LDL) c. High-density lipoproteins (HDL)

a. Very-low-density lipoproteins (VLDL)

Lipoproteins that transport triglycerides and other lipids from the liver to various tissues in the body. a. Very-low-density lipoproteins (VLDL) b. Low-density lipoproteins (LDL) c. High-density lipoproteins (HDL)

a. Very-low-density lipoproteins (VLDL)

Known as alpha-linolenic acid a. omega 3 b. omega 6

a. omega 3

Known to exert strong anti-inflammatory properties in the human body a. omega 3 b. omega 6

a. omega 3

A major role of protein in the body is to...... a. remodel and build cells b. provide energy during exercise c. maximize muscle glycogen stores

a. remodel and build cells

___________________ help to sustain intestinal colonies of beneficial bacteria. a. soluble fibers b. insoluble fibers c. starches d. sugars

a. soluble fibers

About 95 percent of lipids are ..... a. triglycerides b. phospholipids c. sterols c. lecithins

a. triglycerides

Lipids that contain a glycerol molecule and three fatty acid tails a. triglycerides b. phospholipids c. sterols

a. triglycerides

_______________ forms the major part of the plaques that narrow the arteries in atherosclerosis, the underlying cause of heart attacks and strokes a. Phospholipids b. Cholesterol c. Glycerol d. Fatty acids

b. Cholesterol

The way in which a protein in your body is made is based on your what? a. protein intake b. DNA c. nutritional status d. weight e. diet

b. DNA

They are found in a wide variety of foods a. Only proteins b. Lipids, carbohydrates, and proteins

b. Lipids, carbohydrates, and proteins

Lipoproteins that transport lipids from the liver to other tissues such as muscle and fat; contain a large proportion of cholesterol a. Very-low-density lipoproteins (VLDL) b. Low-density lipoproteins (LDL) c. High-density lipoproteins (HDL)

b. Low-density lipoproteins (LDL)

Lipoproteins that transport lipids from the liver to other tissues such as muscle and fat; contain a large proportion of cholesterol. a. Very-low-density lipoproteins (VLDL) b. Low-density lipoproteins (LDL) c. High-density lipoproteins (HDL)

b. Low-density lipoproteins (LDL)

Products of the digestion of lipids a. Phospholipids b. Monoglycerides c. Triglycerides

b. Monoglycerides

Olive oil is a _______________ fat a. Saturated fat b. Monounsaturated fat c. Polyunsaturated fat

b. Monounsaturated fat

Made according to instructions provided by genetic material a. Lipids, carbohydrates, and proteins b. Only proteins

b. Only proteins

Amino acids that either cannot be synthesized at all by the body or cannot be synthesized in amounts sufficient to meet physiological need a. nonessential amino acids b. essential amino acids c. conditionally essential amino acids

b. essential amino acids

When blood glucose starts to fall too low, the hormone ___________ flows into the bloodstream and triggers the breakdown of liver glycogen to single glucose molecules a. insulin b. glucagon

b. glucagon

_____________ is known as the oxygen-carrying protein of the blood and is found in the red blood cells a. collagen b. hemoglobin c. RNA d. polypeptide

b. hemoglobin

The omega-3 family includes: a. linoleic acid and arachidonic acid b. linolenic acid, EPA, and DHA

b. linolenic acid, EPA, and DHA

Proteins are one of the three __________________ found in the diet and important structural molecules in living organisms a. micronutrients b. macronutrients

b. macronutrients

Main food sources include vegetable and safflower oil a. omega 3 b. omega 6

b. omega 6

Lipids that have both a hydrophobic end and a hydrophilic end a. triglycerides b. phospholipids c. sterols

b. phospholipids

When nitrogen consumption is greater than nitrogen excretion, a person is in ___________ nitrogen balance a. negative b. postitive c. equal

b. postitive

A disaccharide composed of glucose and fructose; sometimes known as table, beet, or cane sugar and, often, as simply sugar a. maltose b. sucrose c. galactose d. lactose

b. sucrose

The process of hydrogenation creates _______________ a. low blood cholesterol b. trans-fatty acids c. better heart health d. immune suppression

b. trans-fatty acids

The DRI committee recommends at least _____ grams of carbohydrate a day for an average-sized person a. 30 b. 90 c. 130 d. 160

c. 130

A strand of amino acids that makes up a protein may contain ____ different kinds of amino acids a. 11 b. 9 c. 20 d. 40

c. 20

Energy from fat should provide _______________ percent of the total energy in the diet. a. 5 to 15 b. 15 to 25 c. 20 to 35 d. 30 to 50

c. 20 to 35

The recommended range of total carbohydrate intakes is from _____ to _____ percent of daily calories a. 15 to 30 b. 30 to 45 c. 45 to 65 d. 65 to 75

c. 45 to 65

___________________ is necessary for the complete breakdown of fat. a. Lipids b. Glycerol c. Carbohydrate

c. Carbohydrate

Which lipoprotein picks up cholesterol from your arteries and other places in the body and returns it back to the liver for further metabolism? a. LDLs (low-density lipoproteins) b. phospholipids c. HDLs (high-density lipoproteins) d. VLDLs (very-low-density lipoproteins) e. chylomicrons

c. HDLs (high-density lipoproteins)

Omega-6 fatty acids are: a. A form of saturated fatty acids b. Synthesized in the liver c. Help to regulate the constriction of blood vessels d. Contain a double bond at the third omega carbon

c. Help to regulate the constriction of blood vessels

Lipoproteins that return cholesterol from the tissues to the liver for dismantling and disposal; contain a large proportion of protein. a. Very-low-density lipoproteins (VLDL) b. Low-density lipoproteins (LDL) c. High-density lipoproteins (HDL)

c. High-density lipoproteins (HDL)

Muscle mass is built when net protein balance is: a. Negative b. Equivalent c. Positive

c. Positive

Which lipoprotein transports dietary fat to the cells in your body? a. HDLs (high-density lipoproteins) b. LDLs (low-density lipoproteins) c. chylomicrons d. phospholipids e. VLDLs (very-low-density lipoproteins)

c. chylomicrons

_______ makes food bulky and takes up space in the stomach a. fat b. sugar c. fiber d. starch

c. fiber

A disaccharide composed of glucose and galactose; sometimes known as milk sugar a. maltose b. sucrose c. lactose d. glucose

c. lactose

__________ provide and store energy, cushion vital organs, insulate against cold temperatures, form cell membranes, transport fat-soluble substances, and serve as raw materials. a. proteins b. fats c. lipids d. glycerol

c. lipids

Lipids made up of rigid carbon rings with no fatty acid tails a. triglycerides b. phospholipids c. sterols

c. sterols

Corn oil is a ______________ fat a. Saturated fat b. Monounsaturated fat c. Polyunsaturated fat

c.Polyunsaturated fat

Which lipoprotein carries cholesterol to the cells in your body, but can get stuck in arteries while traveling in the blood, depositing cholesterol that eventually leads to plaque formation? a. VLDLs (very-low-density lipoproteins) b. phospholipids c. chylomicron d. LDLs (low-density lipoproteins) e. HDLs (high-density lipoproteins)

d. LDLs (low-density lipoproteins)

A string of about 10 to 50 amino acids is known as a _______________ a. hemoglobin b. peptide bond c. amine group d. polypeptide

d. polypeptide

What is the process known as that describes how the body makes proteins? a. protein break down b. DNA testing c. symbiosis d. protein synthesis e. protein metabolism

d. protein synthesis

The unique chemical structure attached to the backbone of each amino acid that distinguishes one amino acid from another a. protein chain b. amine group c. peptide bond d. side chain

d. side chain

A main task of the human digestive system is to convert _________ and _________ to glucose for absorption a. fat and sugars b. starch and fibers c. fat and cholesterol d. starch and sugars

d. starch and sugars

Which statement is true of amino acids? a. The body can make whatever amino acid it needs. b. There are hundreds of them. c. They are arranged in the same order in all your cells. d. They are used to make enzymes and antibodies but not muscle. e. They make up proteins.

e. They make up proteins.

Lipids are a large group of substances that are (soluble or insoluble) in water

insoluble

Saturated fats have a (high/low) potential for spoiling when exposed to oxygen or heated and unsaturated fats have a (high/low) potential for spoiling when exposed to oxygen or heated due to their chemical structure.

low ; high

With one point of unsaturation, the fatty acid is a __________________ fatty acid, with two or more points of unsaturation, it is a _______________ fatty acid

monounsaturated ; polyunsaturated

In type 1 diabetes, the pancreas fails to produce.....

Insulin