NUTR 280 EXAM 2 ACTUAL STUDY
QUESTIONS AND ANSWERS
Photosynthesis - ANSWER-metabolic process by which glucose is made; plants trap
energy from the sun and use it to make sugars from carbon dioxide and water
H20 and CO2 - ANSWER-Which 2 compounds combine to form glucose
6, 12, 6 - ANSWER-Glucose: ___carbons, ___ hydrogen, ___oxygen
glucose - ANSWER-plants get their energy from
starch - ANSWER-what is the storage form of glucose in plants?
false - ANSWER-T/F: Plants use all energy
carbohydrate - ANSWER-group of compounds made up of 1 or more sugar units
sugar unit - ANSWER-a sugar molecule that cannot be broken down to yield other
sugars
plant - ANSWER-sources of CHO mainly _______ derived with the exception of milk
glucose, fructose, galactose - ANSWER-3 types of monosaccharides
glucose - ANSWER-primary form of energy used by body
"blood sugar" and "dextrose"
fructose - ANSWER-fruit sugar-sweetest of the 3; mainly in fruit, honey, table sugar
galactose - ANSWER-rarely occurs freely in nature; bound to glucose to make lactose
lactose, sucrose, maltose - ANSWER-3 types of disaccharides
lactose - ANSWER-glucose+galactose
(milk sugar)
sucrose - ANSWER-glucose+fructose
table sugar
maltose - ANSWER-glucose+glucose
remains after the hydrolysis of starch salivary amylase begins to break down starch in
mouth
monosaccharides - ANSWER-absorbed directly into blood stream; nothing to digest
disaccharides - ANSWER-need to be digested before they can be absorbed
,polysaccharides - ANSWER-many strands of glucose units linked together
starch, glycogen, fiber - ANSWER-types of polysaccharides
amylose - ANSWER-component of starch characterized by its straight chains of glucose
units; will form a gel in an aqueous solution
amylopectin - ANSWER-component of starch and is made up of branched glucose
units; will NOT form a gel
starch granule - ANSWER-tightly organized formation of newly forming starch molecules
in a growing plant; insoluble in water
glycogen - ANSWER-storage form of glucose in animals and humans
liver - ANSWER-glycogen is made in the
liver and muscle tissue - ANSWER-glycogen is stored in the
glycogen - ANSWER-these chains are longer and more highly branched than starch
glucose - ANSWER-branching allows glycogen to be broken down quickly to provide
needed
fiber - ANSWER-chain of glucose units
true - ANSWER-T/F: Fiber bonds CANNOT be broken by human digestive enzymes
fermentation - ANSWER-this process in the large intestine can break down some of the
fiber
insoluble fiber - ANSWER-does not dissolve in water
does not form gels
not viscous
tough, fibrous structural parts of fruits, veggies, and whole grains
increases fecal bulk and the rate of passage of fecal matter through the large intestine -
ANSWER-functions of insoluble fiber
increases frequency of defecation, reduce lower bowel pressure, helps to keep rectal
veins from swelling, stimulates muscles of the large intestine - ANSWER-health benefits
of insoluble fiber
soluble fiber - ANSWER-found in/around plant cells
dissolves in water
viscous and flows slowly
, easily broken down
pancreatic and intestinal enzymes - ANSWER-soluble fiber decreases the rate of
glucose absorption by altering the activity of
glucose absorption - ANSWER-by forming a gel with glucose, soluble fiber decreases
delaying - ANSWER-by _______________ gastric emptying, soluble fiber helps
decrease the rate of glucose absorption
true - ANSWER-T/F: soluble fiber aids in moisture retention
reabsorbed - ANSWER-soluble fiber binds with dietary cholesterol and bile acids to
keep them from being
benefits of fatty acids providing energy - ANSWER-helping to protect the colon from
chemical injury
help increase how often cells of the membrane are replaced
decrease risk of developing colon cancer
25 - ANSWER-Womens DRI for fiber: _______ g/day
38 - ANSWER-Mens DRI for fiber: _______ g/day
half of grains whole
meet fruit/veggie recommendations
include more legumes, nuts, seeds - ANSWER-ways to increase fiber intake
coronary heart disease - ANSWER-fruits, vegetables, and grain products that contain
fiber, particularly soluble fiber, and reduced risk of
5, 20 - ANSWER-high fiber= ___g or more per serving or _____% or more of DV
3 - ANSWER-high fiber foods must be low fat, or ____g or less per serving
2.5, 4.9
10, 19 - ANSWER-good source of fiber=____g to ____g per serving or ____% to ____
% of DV
unrefined foods - ANSWER-foods eaten either just as it is found in nature or with only
minimal processing
refined foods - ANSWER-foods that have undergone processing to remove the coarse
parts of the original foods
added refined sugars - ANSWER-added calories, few nutrients, "empty calories"
QUESTIONS AND ANSWERS
Photosynthesis - ANSWER-metabolic process by which glucose is made; plants trap
energy from the sun and use it to make sugars from carbon dioxide and water
H20 and CO2 - ANSWER-Which 2 compounds combine to form glucose
6, 12, 6 - ANSWER-Glucose: ___carbons, ___ hydrogen, ___oxygen
glucose - ANSWER-plants get their energy from
starch - ANSWER-what is the storage form of glucose in plants?
false - ANSWER-T/F: Plants use all energy
carbohydrate - ANSWER-group of compounds made up of 1 or more sugar units
sugar unit - ANSWER-a sugar molecule that cannot be broken down to yield other
sugars
plant - ANSWER-sources of CHO mainly _______ derived with the exception of milk
glucose, fructose, galactose - ANSWER-3 types of monosaccharides
glucose - ANSWER-primary form of energy used by body
"blood sugar" and "dextrose"
fructose - ANSWER-fruit sugar-sweetest of the 3; mainly in fruit, honey, table sugar
galactose - ANSWER-rarely occurs freely in nature; bound to glucose to make lactose
lactose, sucrose, maltose - ANSWER-3 types of disaccharides
lactose - ANSWER-glucose+galactose
(milk sugar)
sucrose - ANSWER-glucose+fructose
table sugar
maltose - ANSWER-glucose+glucose
remains after the hydrolysis of starch salivary amylase begins to break down starch in
mouth
monosaccharides - ANSWER-absorbed directly into blood stream; nothing to digest
disaccharides - ANSWER-need to be digested before they can be absorbed
,polysaccharides - ANSWER-many strands of glucose units linked together
starch, glycogen, fiber - ANSWER-types of polysaccharides
amylose - ANSWER-component of starch characterized by its straight chains of glucose
units; will form a gel in an aqueous solution
amylopectin - ANSWER-component of starch and is made up of branched glucose
units; will NOT form a gel
starch granule - ANSWER-tightly organized formation of newly forming starch molecules
in a growing plant; insoluble in water
glycogen - ANSWER-storage form of glucose in animals and humans
liver - ANSWER-glycogen is made in the
liver and muscle tissue - ANSWER-glycogen is stored in the
glycogen - ANSWER-these chains are longer and more highly branched than starch
glucose - ANSWER-branching allows glycogen to be broken down quickly to provide
needed
fiber - ANSWER-chain of glucose units
true - ANSWER-T/F: Fiber bonds CANNOT be broken by human digestive enzymes
fermentation - ANSWER-this process in the large intestine can break down some of the
fiber
insoluble fiber - ANSWER-does not dissolve in water
does not form gels
not viscous
tough, fibrous structural parts of fruits, veggies, and whole grains
increases fecal bulk and the rate of passage of fecal matter through the large intestine -
ANSWER-functions of insoluble fiber
increases frequency of defecation, reduce lower bowel pressure, helps to keep rectal
veins from swelling, stimulates muscles of the large intestine - ANSWER-health benefits
of insoluble fiber
soluble fiber - ANSWER-found in/around plant cells
dissolves in water
viscous and flows slowly
, easily broken down
pancreatic and intestinal enzymes - ANSWER-soluble fiber decreases the rate of
glucose absorption by altering the activity of
glucose absorption - ANSWER-by forming a gel with glucose, soluble fiber decreases
delaying - ANSWER-by _______________ gastric emptying, soluble fiber helps
decrease the rate of glucose absorption
true - ANSWER-T/F: soluble fiber aids in moisture retention
reabsorbed - ANSWER-soluble fiber binds with dietary cholesterol and bile acids to
keep them from being
benefits of fatty acids providing energy - ANSWER-helping to protect the colon from
chemical injury
help increase how often cells of the membrane are replaced
decrease risk of developing colon cancer
25 - ANSWER-Womens DRI for fiber: _______ g/day
38 - ANSWER-Mens DRI for fiber: _______ g/day
half of grains whole
meet fruit/veggie recommendations
include more legumes, nuts, seeds - ANSWER-ways to increase fiber intake
coronary heart disease - ANSWER-fruits, vegetables, and grain products that contain
fiber, particularly soluble fiber, and reduced risk of
5, 20 - ANSWER-high fiber= ___g or more per serving or _____% or more of DV
3 - ANSWER-high fiber foods must be low fat, or ____g or less per serving
2.5, 4.9
10, 19 - ANSWER-good source of fiber=____g to ____g per serving or ____% to ____
% of DV
unrefined foods - ANSWER-foods eaten either just as it is found in nature or with only
minimal processing
refined foods - ANSWER-foods that have undergone processing to remove the coarse
parts of the original foods
added refined sugars - ANSWER-added calories, few nutrients, "empty calories"
