UNCG NTR 213 Exam 2 Complete Latest
Actual set with Questions and
correct/verified Answers
whole grains - ANSWER-contain the whole kernel, including bran, germ, and endosperm
refine grains - ANSWER-foods processed to remove course parts such as the bran and germ which
removes the fiber and some vitamins and minerals
refined sugars - ANSWER-* chemically identical to natural sugars bu do not contain the fiber, vitamins,
minerals, and phytochemicals
* one of the causes of obesity epidemic
enrichment - ANSWER-U.S. government requires that some of those nutrients lost during processing to
be added back
empty calories - ANSWER-refined sugars contain calories but lack fiber and other nutrients
carbohydrates - ANSWER-carbon, hydrogen, and oxygen
2 carbohydrate groups - ANSWER-simple and complex carbohydrates
simple carbohydrates - ANSWER-monosaccharides and disaccharides
(glucose, fructose, and galactose)
(maltose, sucrose, and lactose)
monosaccharides - ANSWER-single sugars (glucose, fructose, and galactose)
glucose - ANSWER-blood sugar
fructose - ANSWER-sweetest sugar, occurs naturally in fruits and honey
galactose - ANSWER-milk sugar
disaccharides - ANSWER-paris (2) of the three monosaccharides
maltose - ANSWER-glucose + glucose (bread)
sucrose - ANSWER-fructose + glucose (fruit, vegetables, grains, and table sugars)
lactose - ANSWER-galactose + glucose (milk, ice cream)
complex carbohydrates - ANSWER-polysaccharides
polysaccharides - ANSWER-many monosaccharides linked together
(glycogen, starch, and fiber)
glycogen - ANSWER-the storage form of glucose in animals including humans
* branched to break up easier
, * stored in muscles and liver
starch - ANSWER-the storage form of glucose in plants
fiber - ANSWER-structural parts of plants, found in all plant-derived foods (fruits, vegetables, grains and
legumes)
2 kinds of fiber - ANSWER-soluble and insoluble
soluble fiber - ANSWER-dissolves in water and forms gels
* digested by bacteria in colon (fermented)
* protects against heart disease by lowering blood cholesterol
* protects against diabetes by lowering blood glucose levels
insoluble fiber - ANSWER-does not dissolve in water, does not form gels, less readily fermented
* whole grains, vegetables
* promote bowel movements and alleviate constipation
maltase - ANSWER-breaks down maltose into 2 glucose molecules
sucrase - ANSWER-breaks down sucrose into 1 fructose and 1 glucose
lactase - ANSWER-breaks down lactose into 1 galactose and 1 glucose
carbohydrate digestion - ANSWER-beings in the mouth
lactose intolerance - ANSWER-low levels of small intestine enzyme lactose
symptoms: gas, abdominal distention, cramping, and diarrhea
(common in Asian and African Americans)
indigestible carbohydrates - ANSWER-oligosaccharides, fiber, and resistant starch
oligosaccharides - ANSWER-3 to 10 sugar units
* some are not broken down my human enzymes
fiber - ANSWER-not broken down by human enzymes but by bacteria
resistant starch - ANSWER-natural structure of the grain protect the starch molecules or cooking and
processing alter digestibility
glycemic index - ANSWER-ranking of how a food affects blood glucose relative to an equivalent amount
of carbohydrates from a reference food
glycemic load - ANSWER-compares the effect of typical portions of food on blood glucose
glycemic response - ANSWER-how blood glucose levels rise after carbohydrate consumption
insulin - ANSWER-decreases blood glucose
glucagon - ANSWER-increases blood glucose
Actual set with Questions and
correct/verified Answers
whole grains - ANSWER-contain the whole kernel, including bran, germ, and endosperm
refine grains - ANSWER-foods processed to remove course parts such as the bran and germ which
removes the fiber and some vitamins and minerals
refined sugars - ANSWER-* chemically identical to natural sugars bu do not contain the fiber, vitamins,
minerals, and phytochemicals
* one of the causes of obesity epidemic
enrichment - ANSWER-U.S. government requires that some of those nutrients lost during processing to
be added back
empty calories - ANSWER-refined sugars contain calories but lack fiber and other nutrients
carbohydrates - ANSWER-carbon, hydrogen, and oxygen
2 carbohydrate groups - ANSWER-simple and complex carbohydrates
simple carbohydrates - ANSWER-monosaccharides and disaccharides
(glucose, fructose, and galactose)
(maltose, sucrose, and lactose)
monosaccharides - ANSWER-single sugars (glucose, fructose, and galactose)
glucose - ANSWER-blood sugar
fructose - ANSWER-sweetest sugar, occurs naturally in fruits and honey
galactose - ANSWER-milk sugar
disaccharides - ANSWER-paris (2) of the three monosaccharides
maltose - ANSWER-glucose + glucose (bread)
sucrose - ANSWER-fructose + glucose (fruit, vegetables, grains, and table sugars)
lactose - ANSWER-galactose + glucose (milk, ice cream)
complex carbohydrates - ANSWER-polysaccharides
polysaccharides - ANSWER-many monosaccharides linked together
(glycogen, starch, and fiber)
glycogen - ANSWER-the storage form of glucose in animals including humans
* branched to break up easier
, * stored in muscles and liver
starch - ANSWER-the storage form of glucose in plants
fiber - ANSWER-structural parts of plants, found in all plant-derived foods (fruits, vegetables, grains and
legumes)
2 kinds of fiber - ANSWER-soluble and insoluble
soluble fiber - ANSWER-dissolves in water and forms gels
* digested by bacteria in colon (fermented)
* protects against heart disease by lowering blood cholesterol
* protects against diabetes by lowering blood glucose levels
insoluble fiber - ANSWER-does not dissolve in water, does not form gels, less readily fermented
* whole grains, vegetables
* promote bowel movements and alleviate constipation
maltase - ANSWER-breaks down maltose into 2 glucose molecules
sucrase - ANSWER-breaks down sucrose into 1 fructose and 1 glucose
lactase - ANSWER-breaks down lactose into 1 galactose and 1 glucose
carbohydrate digestion - ANSWER-beings in the mouth
lactose intolerance - ANSWER-low levels of small intestine enzyme lactose
symptoms: gas, abdominal distention, cramping, and diarrhea
(common in Asian and African Americans)
indigestible carbohydrates - ANSWER-oligosaccharides, fiber, and resistant starch
oligosaccharides - ANSWER-3 to 10 sugar units
* some are not broken down my human enzymes
fiber - ANSWER-not broken down by human enzymes but by bacteria
resistant starch - ANSWER-natural structure of the grain protect the starch molecules or cooking and
processing alter digestibility
glycemic index - ANSWER-ranking of how a food affects blood glucose relative to an equivalent amount
of carbohydrates from a reference food
glycemic load - ANSWER-compares the effect of typical portions of food on blood glucose
glycemic response - ANSWER-how blood glucose levels rise after carbohydrate consumption
insulin - ANSWER-decreases blood glucose
glucagon - ANSWER-increases blood glucose
