Nutrition 4

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bobbie2013
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28771
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Nutrition 4
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2010-08-02 22:34:00
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NUTR 330
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  1. Carbohydrates are chemically composed of _________, ____________ and _____________
    • -Carbon
    • -Oxygen
    • -Hydrogen
  2. When a disaccharide is hydrolyzed in the body, it requires

    a) an enzyme

    b) a molecule of water

    c) a hormone

    d) an enzyme and a molecule of water

    e) an enzyme, a molecule of water, and a hormone
    d) an enzyme and a molecule of water
  3. During the chemical process of condensation,

    a) a molecule of water is needed

    b) a molecule of water is created

    c) a bond is formed by combining two reactants into a larger product

    d) a molecule of water is needed and a bond is formed by combining two reactants into a larger product

    e) a molecule of water is created and a bond is formed by combining two reactants into a larger product
    e) a molecule of water is created and a bond is formed by combining two reactants into a larger product
  4. Of the carbohydrates listed below, only________is not a disaccharide

    a) maltose

    b) galactose

    c) sucrose

    d) lactose
    b) galactose
  5. Of the carbohydrates listed below,__________ is the sweetest

    a) fructose

    b) glucose

    c) lactose

    d) galactose
    a) fructose
  6. Of the foods listed below,___________provide(s) the richest source of starch

    a) sugar cane

    b) leafy vegetables

    c) grains

    d) fruits
    c) grains
  7. The storage form of glucose in animals is ________
    -glycogen
  8. The major storage form of glucose in plants is ________
    -starch
  9. If glycogen were digested, it would yield

    a) glucose and galactose

    b) glucose and fructose

    c) glucose only

    d) glucose, fructose, and galactose
    c) glucose only
  10. Which of the following statements about soluble fibre is not true?

    a) It dissolves in water

    b) It ferments by colonic bacteria

    c) It can lower risk of cardiovascular disease and diabetes

    d) Common food sources of soluble fibre are wheat bran and brown rice
    d) Common food sources of soluble fibre are wheat bran and brown rice
  11. True/False (support your answer with an explanation)
    True

    Phytic acid is a non-nutrient component found in cereal grains and seeds that can form complexes with some minerals
  12. Most dietary carbohydrate is digested in the

    a) mouth

    b) stomach

    c) small intestine

    d) liver
    c) small intestine
  13. Digestion of lactose produces_________and ________
    • -glucose
    • -galactose
  14. How does lactose intolerance differ from milk allergy?
    Lactose intolerance is caused by a lack of the enzyme lactase, so that lactose-the milk sugar-is left undigested in the gut. Milk allergy is caused by an immune response of the body to milk protein, and is usually seen during infancy. However, both lactose intolerance and milk allergy have similar gastrointestinal symptoms, such as vomitting, abdominal pain, and diarrhea
  15. _________is least likely to be tolerated by a person with lactase deficiency

    a) yogourt

    b) cheddar cheese

    c) ice cream

    d) lactaid milk
    c) ice cream
  16. The primary function of glucose in the body is to

    a) provide the building blocks for protein

    b) synthesize fatty acids

    c) provide precursors for collagen formation

    d) supply energy
    d) supply energy
  17. Of the effects listed below, only_________is not caused by a low-carbohydrate diet

    a) fatigue

    b) muscle wasting

    c) loss of body fluids

    d) deficiency of ketone bodies
    d) deficiency of ketone bodies
  18. Pentoses are required for the synthesis of

    a) glycolipid

    b) glycoprotein

    c) nucleic acids

    d) nerve cells
    c) nucleic acids
  19. The hormone that lowers blood glucose is

    a) insulin

    b) glucagon

    c) epinephrine

    d) adrenalin
    b) glucagon
  20. Glucagon is secreted in response to

    a) high blood glucose levels

    b) low blood glucose levels

    c) a "fight or flight" situation

    d) high intake of carbohydrate
    a) high blood glucose levels
  21. Gluconeogenesis is defined as the production of

    a) glucose from non-carbohydrate sources

    b) glycogen from glucose

    c) glucose from glycogen

    d) glucose from stored fat
    a) glucose from non-carbohydrate sources
  22. Average carbohydrate intake is about__________of total energy

    a) 50-55%

    b) 40-45%

    c) 35-40%

    d) 25-30%
    a) 50-55%
  23. Of the trends in carbohydrate consumption listed below,___________has not occured in Canada in recent years

    a) consumption of more prepared baked goods, cereal, rice, and pasta

    b) consumption of fewer potatoes and legumes

    c) a rapid decline in consumption of refined sugar and sugar-containing foods

    d) consumption of more fruits and vegetables
    c) a rapid decline in consumption of refined sugar and sugar-containing foods
  24. The recommended intake of carbohydrates is about_________of the total energy consumption

    a) 30-40%

    b) 40-45%

    c) 45-65%

    d) over 60%
    c) 45-65%
  25. The daily carbohydrate requirement for normal body functioning is

    a) 50 g

    b) 150 g

    c) 200 g

    d) 250 g
    a) 50 g
  26. Which of the following is a health benefit of consuming resistant starch?

    a) reduction of energy content in the diet

    b) inhibition of growth of cancer cells in the colon

    c) increasing transit time of food through the digestive system

    d) providing bulk and a feeling of fullness
    b) Inhibition of growth of cancer cells in the colon
  27. Health effects of insoluble fibre include the lowering of blood_______and the slowing of_______absorption. Examples of dietary sources are________,__________,__________and_______
    • -cholesterol
    • -glucose
    • -fruits
    • -oats
    • -barley
    • -legumes
  28. Health effects of insoluble fibre include the softening of_________and the_________of the transit time of materials through the colon. Examples of dietary sources are_________,____________, and ___________
    • -stools
    • -decrease
    • -vegetables (leaves, stems, seeds)
    • -wheat
    • -corn

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