NUTR 280 EXAM 2 JMU LATEST
STUDY QUESTIONS AND ANSWERS
Refined - ANSWER-refers to foods that have undergone processing that
changes or removes various components of the original food
unrefined - ANSWER-foods eaten either just as they are found in nature or
with only minimal processing, such as cooking
whole- grain product - ANSWER-entire kernel: bran, germ, and endosperm
endosperm - ANSWER-which part of the grain kernel do refined grains
contain
enrichment - ANSWER-addition to the food of specific amounts of nutrients to
replace those lost during processing
iron, riboflavin, niacin, thaimin - ANSWER-list 4 commonly enriched nutrients
refined sugar - ANSWER-sugars added to food during processing and account
for almost 15% of calories consumed in typical American diet
15 - ANSWER-% of calories eaten by added sugars in typical American diet
empty calories - ANSWER-refined sugars contribute _________ _______ to the
diet due to loss of fiber, vitamins, and minerals found in the original plant
fruit and milk - ANSWER-foods w/ natural sugars: calories from sugar high
nutrient density due to vitamins, minerals, and phytochemicals
added sugars - ANSWER-new change to food labels includes
sugar unit - ANSWER-a sugar molecule that cannot be broken down to yield
other sugars
monosaccarides - ANSWER-1 single sugar unit
glucose, galatcose, fructose
disaccharide - ANSWER-2 or more sugar units
polysaccharide - ANSWER-many sugar units linked together
simple carbohydrates - ANSWER-monosacchrides, what we commonly refer
to as sugars; 3 most common: glucose, galactose, fructose
glucose - ANSWER-often called blood sugar, most important carbohydrate
fuel for the human body
, maltose, sucrose, lactose - ANSWER-most common disaccarides
glucose - ANSWER-6-carbon monosaccahride that is the primary form of
carbohydrate use to provide energy to the body
glycogen - ANSWER-storage form of carbs in animals, made up of many
glucose molecules linked together in a highly branched structure
- not consumed in diet
-found in liver and muscles
starch - ANSWER-carbohydrate found in plants, made up of many glucose
molecules linked in straight or branched chains
fiber - ANSWER-complex carb that cannot be broken down by human
digestive enzymes
-not absorbed in Small intenstine
soluble fiber - ANSWER-dissolves in water or absorbs water and is readily
broken down by instestinal microflora
lactose - ANSWER-carb in milk
sucrose - ANSWER-carb in fruits, vegetables, grains, table sugar
maltose - ANSWER-carb in barley
polysaccharides - ANSWER-starch, glycogen, fiber, oligosaccharides
oligosaccharides - ANSWER-carbohydrate made up of 3-10 sugar units;
cannot be broken down by digestive enzymes pass to large intestine
beans, barley - ANSWER-foods w/ oligsachrides
oligosaccharides - ANSWER-added to yogurt, breads, desserts
doesn't affect texture, taste, or feel
used as a filler
insoluble fiber - ANSWER-does not dissolve in water and is less readily broken
down by bacteria in the large intestine
- includes cellulose, some hemicelluloses, and lignin
-adds bulk to fecal matter
STUDY QUESTIONS AND ANSWERS
Refined - ANSWER-refers to foods that have undergone processing that
changes or removes various components of the original food
unrefined - ANSWER-foods eaten either just as they are found in nature or
with only minimal processing, such as cooking
whole- grain product - ANSWER-entire kernel: bran, germ, and endosperm
endosperm - ANSWER-which part of the grain kernel do refined grains
contain
enrichment - ANSWER-addition to the food of specific amounts of nutrients to
replace those lost during processing
iron, riboflavin, niacin, thaimin - ANSWER-list 4 commonly enriched nutrients
refined sugar - ANSWER-sugars added to food during processing and account
for almost 15% of calories consumed in typical American diet
15 - ANSWER-% of calories eaten by added sugars in typical American diet
empty calories - ANSWER-refined sugars contribute _________ _______ to the
diet due to loss of fiber, vitamins, and minerals found in the original plant
fruit and milk - ANSWER-foods w/ natural sugars: calories from sugar high
nutrient density due to vitamins, minerals, and phytochemicals
added sugars - ANSWER-new change to food labels includes
sugar unit - ANSWER-a sugar molecule that cannot be broken down to yield
other sugars
monosaccarides - ANSWER-1 single sugar unit
glucose, galatcose, fructose
disaccharide - ANSWER-2 or more sugar units
polysaccharide - ANSWER-many sugar units linked together
simple carbohydrates - ANSWER-monosacchrides, what we commonly refer
to as sugars; 3 most common: glucose, galactose, fructose
glucose - ANSWER-often called blood sugar, most important carbohydrate
fuel for the human body
, maltose, sucrose, lactose - ANSWER-most common disaccarides
glucose - ANSWER-6-carbon monosaccahride that is the primary form of
carbohydrate use to provide energy to the body
glycogen - ANSWER-storage form of carbs in animals, made up of many
glucose molecules linked together in a highly branched structure
- not consumed in diet
-found in liver and muscles
starch - ANSWER-carbohydrate found in plants, made up of many glucose
molecules linked in straight or branched chains
fiber - ANSWER-complex carb that cannot be broken down by human
digestive enzymes
-not absorbed in Small intenstine
soluble fiber - ANSWER-dissolves in water or absorbs water and is readily
broken down by instestinal microflora
lactose - ANSWER-carb in milk
sucrose - ANSWER-carb in fruits, vegetables, grains, table sugar
maltose - ANSWER-carb in barley
polysaccharides - ANSWER-starch, glycogen, fiber, oligosaccharides
oligosaccharides - ANSWER-carbohydrate made up of 3-10 sugar units;
cannot be broken down by digestive enzymes pass to large intestine
beans, barley - ANSWER-foods w/ oligsachrides
oligosaccharides - ANSWER-added to yogurt, breads, desserts
doesn't affect texture, taste, or feel
used as a filler
insoluble fiber - ANSWER-does not dissolve in water and is less readily broken
down by bacteria in the large intestine
- includes cellulose, some hemicelluloses, and lignin
-adds bulk to fecal matter
