Biol 1322 exam 2

### Flashcards

1. Q: Which of the following combinations of monosaccharides is true?

A: Glucose and galactose form lactose.

2. Q: Which of the following describes type 2 diabetes mellitus?

A: Strongly associated with obesity.

3. Q: Which carbohydrates can be absorbed from the small intestine into the bloodstream?

A: Monosaccharides.

4. Q: What are polysaccharides that cannot be digested by human digestive enzymes called?

A: Fiber.

5. Q: What is a major source of lactose?

A: Milk.

6. Q: What are some sudden symptoms of diabetes?

A: Extreme thirst.

7. Q: After absorption, galactose is converted to what in the liver?

A: Glucose.

8. Q: What are the two forms of starch found in food?

A: Amylose and amylopectin.

9. Q: Which sweetener is popular in food manufacturing due to its low cost and stability?

A: High-fructose corn syrup.

10. Q: What are the major storage sites for glycogen?

A: Muscles and liver.

11. Q: Starch consists of hundreds of what type of molecules bound together?

A: Glucose.

12. Q: What do red blood cells and the brain derive most of their energy from?

A: Carbohydrates.

13. Q: The term simple carbohydrates refers to what?

A: Monosaccharides and disaccharides.

14. Q: Where does carbohydrate digestion begin?

A: In the mouth with salivary amylase.

15. Q: After sugars are absorbed into the blood, where do they travel to?

A: The liver.

16. Q: Why is excessive sugar intake related to dental caries?

A: Oral bacteria produce acids that dissolve tooth enamel when metabolizing sugars.

17. Q: According to recommendations, carbohydrates should contribute what percentage of total calories for adults?

A: 45% to 65%.

18. Q: What percentage of total calories should Americans limit added sugars to?

A: Less than 10%.

19. Q: Which hormone is released from the pancreas when blood glucose is elevated?

A: Insulin.

20. Q: Which statement describes type 1 diabetes mellitus?

A: Caused by lack of insulin production.

21. Q: Most lipids are transported in the blood as part of what structure?

A: Lipoprotein.

22. Q: What describes a fatty acid that has been damaged by exposure to light, oxygen, or heat?

A: Rancid.

23. Q: What are the main fuels for muscles during rest and light activities?

A: Fatty acids.

24. Q: Food manufacturers add lecithin to foods for what purpose?

A: To keep mixtures of fat and water from separating.

25. Q: What is the major function of adipose tissue?

A: Store energy.

26. Q: What does a higher level of LDL indicate in terms of heart disease risk?

A: Increased risk.

27. Q: Fish oil supplements may be prescribed to achieve what?

A: Lower blood triglycerides.

28. Q: What is the process of adding hydrogen to unsaturated fatty acids called?

A: Hydrogenation.

29. Q: What is composed of a glycerol backbone attached to three fatty acids?

A: Triglyceride.

30. Q: What is sometimes called "good" cholesterol?

A: HDL.

31. Q: What type of fatty acids does butter mostly contain?

A: Saturated.

32. Q: Which food is a rich source of omega-3 fatty acids?

A: Salmon.

33. Q: What happens to a fat during hydrogenation?

A: It changes from a liquid to a solid.

34. Q: How many carbon-carbon double bonds does a monounsaturated fatty acid contain?

A: One.

35. Q: What should you limit to reduce dietary cholesterol intake?

A: Organ meats.

36. Q: Why does adipose tissue slow heat loss in cold environments?

A: Due to its low water content.

37. Q: Where does lipid digestion and absorption primarily occur?

A: Small intestine.

38. Q: Which of the following is an essential fatty acid?

A: Alpha-linolenic acid.

39. Q: What is the simplest form of lipid called?

A: Fatty acid.

40. Q: What percentage of total calories from protein is recommended by dietary guidelines?

A: 10% to 35%.

41. Q: Where does protein synthesis occur in the cell?

A: Ribosome.

42. Q: How are amino acids transported to the liver?

A: Via the hepatic portal vein.

43. Q: When protein consumption exceeds body needs, what happens to excess amino acids?

A: They are stored as fat.

44. Q: Food proteins are used most efficiently when what?

A: We consume enough carbohydrates and fats to meet kilocalorie needs.

45. Q: Which plant food combination provides all nine essential amino acids?

A: Black beans and rice.

46. Q: What unique nutrient do proteins provide that is vital for the human body?

A: Nitrogen.

47. Q: Which food supplies ample amounts of all essential amino acids?

A: Milk.

48. Q: What is the fate of nitrogen from amino acid breakdown?

A: It is converted to urea.

49. Q: An essential amino acid cannot be synthesized sufficiently in the body for what reason?

A: To meet the body's needs.

50. Q: What is one function of protein?

A: Synthesis of enzymes and hormones.

51. Q: Dietary patterns high in what tend to increase the risk of diseases?

A: Red meat.

52. Q: What are Kwashiorkor and marasmus?

A: Severe forms of protein-calorie malnutrition.

53. Q: In which areas of the body are proteins digested?

A: Stomach and small intestine.

54. Q: What is true about sources of protein?

A: Plant sources tend to be higher in dietary fiber than animal sources.

55. Q: How do most individuals in the United States consume protein?

A: More than is needed.

56. Q: In proteins, amino acids are joined by what type of bonds?

A: Peptide bonds.

57. Q: What is a vegetarian who consumes only plant foods called?

A: Vegan.

58. Q: According to the Food and Nutrition Board, what proportion of kilocalories should come from protein?

A: 10% to 35%.

59. Q: What structure is responsible for protein synthesis within the cell?

A: Ribosome.

60. Q: What happens to excess amino acids when energy needs are met?

A: They are stored as fat.