Biology 100 Final Exam, Fall 2018: Nutrition (Ochoa, San Diego State University)

Nutrition

The process by which your body takes in and uses food

Most of the absorption of nutrients (besides water) takes place in the

stomach

large intestine

small intestine

esophagus

small intestine

steps of food processing

ingestion, digestion, absorption, elimination

digestion

the hydrolysis of food molecules into smaller building blocks

absorption

the taking up of broken down food molecules by cells for transport to the bloodstream

mechanical digestion

Physical breakdown of large pieces of food into smaller pieces

chemical digestion

Process by which enzymes break down food into small molecules that the body can use

what are the four classes of organic macronutrients?

carbohydrates, proteins, lipids, nucleic acid

what is the role of the villi

To absorb small nutrient molecules from the digestive tract

an essential nutrient is specifically a nutrient that your body

needs to grow

cannot make by itself

cannot store

needs to function

cannot make by itself

organic compounds are distinguished by molecules that contain ___ bonded to other elements

carbon

hydrolysis reaction

A chemical reaction that breaks apart a larger molecule by adding a molecule of water

follicle cells in your scalp assemble proteins to build new hair. this most likely involves _____ reactions

dehydration synthesis

enzymes are a type of

protein

carbohydrate

monomer

lipid

protein

during digestion, ____ are broken down into _____ through ______ reactions

proteins; amino acids; hydrolysis

what is another name for the polymers of carbohydrates

polysaccharides

startch and glycogen are complex carbs made by joining together long chains of ______ monomers

glucose

cellular respiration

sugar + oxygen --> carbon dioxide + water + ATP

The food you eat is processed during cellular respiration to produce stored chemical energy in the form of _____. ______ and _____ are by products.

ATP; CO2; Water

From what you learned in the video, how does blood glucose level change (or not change) in a non-diabetic human?

blood glucose level hovers within a narrow range

the passive transport of water is specifically called

osmosis

during which stage of cellular respiration is the majority of the ATP produced?

electron transport chain

glycemic index

classifies carbohydrate-containing foods according to their potential to raise your blood sugar level

how is diabetes linked with homeostasis

Diabetes results from the body not responding with a negative feedback to the level of glucose in the blood.

What is the basic structure of typical dietary fats?

a glycerol head and up to three fatty acids

what molecules are constituents of animal cell membranes?

phospholipids, proteins, carbs, and cholesterol

explain how molecules other than glucose can be used as energy sources

they are modified first and then enter the same metabolic pathway as glucose

The presence of many C-C and C-H bonds causes fats to be

rich in energy and insoluble in water

in fat synthesis, ____ and fatty acids combine to make fats plus _____.

glycerol; water

A food company hydrogenated a barrel of fat. The treatment...

made the fat less fluid

triglycerides vary with respect to the number of...

C atoms in the tails and double bonds in the tails

what is a phospholipid?

a special kind of lipid with a water-loving head and 2 water-fearing tails

What do DNA, proteins, and fats have in common?

they contain carbonyl groups

the most unsaturated fats have....

the most double bonds

in the reaction that builds a fat, ____ groups react with ____ groups.

hydroxyl; carboxyl

all lipids are

hydrophobic

what do fats, steroids, and waxes have in common?

low solubility in water

in what ways are chloroplasts similar to mitochondria?

both organelles provide energy to the cell

Which would have the highest concentration of C-H bonds?

saturated fat

Cholesterol is a type of lipid and thus all cholesterol lipids are bad for human health

false, because some types cholesterol increase heart disease, but other types are necessary, especially in the plasma membrane

which of the following dietary fats is considered to be the least healthy?

trans fat

Carbon

An element found in all living things

Organic compounds

Compounds that contain carbon

Functional groups

Sets of atoms that are attached to the carbon skeleton

Macronutrients

A chemical substance that an organism must obtain in relatively large amounts.

Examples: Carbohydrates, proteins, and fats

Polymer

A large compound formed from combinations of many monomers

essential nutrients

molecules that we can't create ourselves so we must consume them

EX: vitamins, minerals, essential fatty acids, etc

Monomer

A simple compound whose molecules can join together to form polymers

Carbohydrates

The starches and sugars present in foods that are broken down

Cellulose

A complex carbohydrate that forms the structures of plants

Glucose

A simple sugar that is an important source of energy for cells

Lipids

Fats, oils, and waxes that are insoluble in water

Cholesterol

A type of fat made by the body from saturated fat; a minor part of fat in foods

Proteins

Chains of amino acids that provide structure, enzymes for digestion, proteins for immune system defense (Antibodies), and actin for movement

Protein structure

keratain is an important part of hair, skin, and nails, and fur

protein enzymes

lactose is a _____ within your digestive system that breaks down the mile sugar lactose

protein movement

actin is one of the proteins that enable muscles to contract

protein defense

antibodies are proteins within your immune system that bind to foreign invaders, marking them for destruction

Polypeptide

A polymer (chain) of many amino acids linked together by peptide bonds.

Complete protein meals

Meals that contain the 9/20 amino acids needed for humans from food

Are proteins determined by the amino acid sequence?

Yes

What happens if the amino acid sequence is changed?

The amino acid may/may not work properly

Macromolecules

A very large organic molecule composed of many smaller molecules

Nucleic acid

Macromolecule containing hydrogen, oxygen, nitrogen, carbon, and phosphorus

Polysaccharides

Large macromolecules formed from monosaccharides

What are polysaccharides made of?

Starch and glucose

Are disaccharides digestible?

No, they are indigestible and will be excreted

Starch

A storage polysaccharide that is made up of glucose

Glycogen

A glucose storage polysaccharide found in the animal muscles and organs

Chitin

A chemical that provides both toughness and flexibility. Usually found in arthropod skeletons

GMOs

Organisms that have been geneticly altered to improve their usefulnes

Diabetes

A condition in which the body is unable to produce enough insulin, the hormone required for the metabolism of sugar

Fats

Nutrients that store energy and promote normal growth

Triglyceride

A lipid made of three fatty acid molecules

Characteristics of saturated fats

-Contain maximum number of hydrogen

-Solid at room temperature

-Higher amounts in animal products

-Single bonds

-Straight shape

-Unhealthier

Characteristics of unsaturated fats

-Contain less than maximum number of hydrogen

-Liquid at room temperature

-Higher amounts in plants

-Contain double bonds

-Bent shape

-Healthier

Saturated fats

Triglycerides that don't have double bonds in their carbon/hydrogen chains

Unsaturated fats

Triglycerides that have double bonds in their carbon/hydrogen chains

Trans fat

An unsaturated fat, formed through hydrogenation, containing one or more double bonds.

Hydrogenation

The process of converting unsaturated fats to saturated fats by adding hydrogen

What are omega-3 fatty acids?

Fish oils that reduce the rate of heart disease

Are lipids hydrophobic or hydrophilic?

Hydrophobic (water fearing)

What are lipid membranes made of?

Phospholipids

Phospholipid

A lipid bound to two fatty acids and a phosphate group. Makes up lipid membranes

What is cholesterol used for in the body?

For lipid hormone synthesizing

Low-density lipoprotein

"Bad cholesterol" that can be increased through poor diet

High-density lipoprotein

"Good cholesterol" that can be increased through exercise

Micronutrients

Substances needed in small amounts for the normal growth and development of living organisms.

Examples: Vitamins and minerals

Vitamins and Minerals

Compounds found in food that help regulate many body processes

Three important minerals

Sodium, calcium, and iron

Hemoglobin

Oxygen carrying pigment in red blood cells essential for transferring oxygen in your blood from the lungs to the tissues

How many milligrams of iron are recommended for men and women?

Men: 8 milligrams

Women: 18 milligrams

Alimentary canal

Digestive tube that extends from the mouth to the anus

Accessory organs

Teeth, tongue, salivary glands, liver, gallbladder, pancreas

Four steps of the digestive system

Ingestion, digestion, absorption, elimination

Ingestion

Intake of food

Digestion

The process by which the body breaks down food into small nutrient molecules

Absorption

The process by which nutrient molecules pass through the wall of the digestive system into the blood

Elimination

Act of removal of materials from the body

Essential nutrients

Nutrients necessary for normal body functioning that must be obtained from food