BIOLOGY 1322-Nutrition-Exam #2-WCJC Questions and
Answers
Question 1.
types of PEM-(protein-energy malnutrition)
Correct Answer: æ Kwashiorkor æ Occurs primarily in developing countries
where mothers breastfeed until they give birth again à toddler must consume
traditional diet which lacks sufficient complete protein æ Signs - stunted
growth, brittle hair, loss of normal coloration in patches of skin marasmic
kwashiorkor - form of PEM that is more severe and characterized by edema
(build up of fluid in tissues) and wasting (tearing down of organ and muscle
proteins) æ Marasmus æ Also known as starvation æ Signs are weakness and
wasting, bones visible through skin æ Can result in death
Question 2.
what are the different sources of vitamins
Correct Answer: Natural sources: plants, animals, fungi, bacteria æ Synthetic
sources: production by bacteria or algae in a lab à used in supplements
Question 3.
3 types of fatty acids
Correct Answer: saturated monounsaturated (double bond) polyunsaturated
(multilple double bonds)
Question 4.
list the essential amino acids
Correct Answer: æ Histidine æ Isoleucine æ Leucine æ Lysine æ Methionine æ
Phenylalanine æ Threonine æ Tryptophan æ Valine
Question 5.
what are the components of a triglyceride
Correct Answer: 3 fatty acids + a glycerol
Question 6.
how have sources of proteins changed over time
Correct Answer: slightly more other sources (eggs, milk, nuts) significantly more
meat, fish, poultry significantly less grain
Question 7.
how do you save money on protein foods
Correct Answer: æ Reduce intake of animal protein - remember you only need 10
- 35% of your daily calories from this æ At a meal - only include one animal
source and reduce its serving size (example - if you are eating ham and eggs for
breakfast, either skip the ham or skip the eggs) æ Eat vegetarian once a week æ
Use more turkey, chicken and fish; Red meats are usually most expensive æ
Make meals with less animal protein and more plant protein æ Mix pasta with
meat or cheese æ Mix rice with chicken, beef or seafood in a stir fry
Page 1
, Question 8.
emulsifier
Correct Answer: substance that helps fat-soluble and water-soluble compounds
mix with each other
Question 9.
groups that are more susceptible to dehydration
Correct Answer: æ Older people æ Sick people æ Athletes æ People who work
outdoors
Question 10.
how fat soluble vitamins are stored in the body
Correct Answer: associate with lipids in the body; stored in liver and fat (over
time can be toxic)
Question 11.
celiac disease
Correct Answer: æ Inherited condition with environmental triggers æ Poor
absorption of nutrients in small intestine æ Cannot tolerate gluten (protein in
wheat, barley and rye) æ Signs and symptoms vary but include bloating, chronic
diarrhea and weight loss æ Treatment: gluten-free diet
Question 12.
what are trans fats
Correct Answer: Unsaturated fatty acids with a trans double bond-chemically
altered through hydrogenation
Question 13.
describe labeling guidelines for protein
Correct Answer: Label gives grams of protein but no info on quality æ Can tell
quality from ingredients
Question 14.
High-quality (complete) protein examples
Correct Answer: Meat, fish, poultry, eggs, milk, milk products, quinoa, soy
Question 15.
Functions of Vitamins
Correct Answer: Act as hormones æ Participate in chemical reactions æ
Regulate body processes æ Not a source of energy
Question 16.
4 parts of amino acids
Correct Answer: Amino group (nitrogen containing) Acid group Carbon anchor R
group (identifier)
Page 2
Answers
Question 1.
types of PEM-(protein-energy malnutrition)
Correct Answer: æ Kwashiorkor æ Occurs primarily in developing countries
where mothers breastfeed until they give birth again à toddler must consume
traditional diet which lacks sufficient complete protein æ Signs - stunted
growth, brittle hair, loss of normal coloration in patches of skin marasmic
kwashiorkor - form of PEM that is more severe and characterized by edema
(build up of fluid in tissues) and wasting (tearing down of organ and muscle
proteins) æ Marasmus æ Also known as starvation æ Signs are weakness and
wasting, bones visible through skin æ Can result in death
Question 2.
what are the different sources of vitamins
Correct Answer: Natural sources: plants, animals, fungi, bacteria æ Synthetic
sources: production by bacteria or algae in a lab à used in supplements
Question 3.
3 types of fatty acids
Correct Answer: saturated monounsaturated (double bond) polyunsaturated
(multilple double bonds)
Question 4.
list the essential amino acids
Correct Answer: æ Histidine æ Isoleucine æ Leucine æ Lysine æ Methionine æ
Phenylalanine æ Threonine æ Tryptophan æ Valine
Question 5.
what are the components of a triglyceride
Correct Answer: 3 fatty acids + a glycerol
Question 6.
how have sources of proteins changed over time
Correct Answer: slightly more other sources (eggs, milk, nuts) significantly more
meat, fish, poultry significantly less grain
Question 7.
how do you save money on protein foods
Correct Answer: æ Reduce intake of animal protein - remember you only need 10
- 35% of your daily calories from this æ At a meal - only include one animal
source and reduce its serving size (example - if you are eating ham and eggs for
breakfast, either skip the ham or skip the eggs) æ Eat vegetarian once a week æ
Use more turkey, chicken and fish; Red meats are usually most expensive æ
Make meals with less animal protein and more plant protein æ Mix pasta with
meat or cheese æ Mix rice with chicken, beef or seafood in a stir fry
Page 1
, Question 8.
emulsifier
Correct Answer: substance that helps fat-soluble and water-soluble compounds
mix with each other
Question 9.
groups that are more susceptible to dehydration
Correct Answer: æ Older people æ Sick people æ Athletes æ People who work
outdoors
Question 10.
how fat soluble vitamins are stored in the body
Correct Answer: associate with lipids in the body; stored in liver and fat (over
time can be toxic)
Question 11.
celiac disease
Correct Answer: æ Inherited condition with environmental triggers æ Poor
absorption of nutrients in small intestine æ Cannot tolerate gluten (protein in
wheat, barley and rye) æ Signs and symptoms vary but include bloating, chronic
diarrhea and weight loss æ Treatment: gluten-free diet
Question 12.
what are trans fats
Correct Answer: Unsaturated fatty acids with a trans double bond-chemically
altered through hydrogenation
Question 13.
describe labeling guidelines for protein
Correct Answer: Label gives grams of protein but no info on quality æ Can tell
quality from ingredients
Question 14.
High-quality (complete) protein examples
Correct Answer: Meat, fish, poultry, eggs, milk, milk products, quinoa, soy
Question 15.
Functions of Vitamins
Correct Answer: Act as hormones æ Participate in chemical reactions æ
Regulate body processes æ Not a source of energy
Question 16.
4 parts of amino acids
Correct Answer: Amino group (nitrogen containing) Acid group Carbon anchor R
group (identifier)
Page 2
