NS 1410 FINAL EXAM QUESTIONS/ANSWERS
(VERIFIED AND WELL DETAILED ANSWERS) LATEST
UPDATE 2024/2025
Digestion and absorption of; starch, protein and fats - ✔✔Fats
• Fats are not digested and absorbed easily because they are insoluble in water.
• Fat digestion begins in the small intestine.
Digestion of fat in stomach:
• Gastric lipase works only in an acidic environment and it acts on triglycerides
containing short and medium chain fatty acids.
Digestion of fats:
• Fats enter the small intestine
• Bile is secreted from the gall bladder into the small intestine
• Bile produced by the liver and stored in the gall bladder.
• Bile disperses fat into smaller fat droplets.
• Pancreatic enzymes break fat into two separate fatty acids and a monoglyceride.
Digestion of fat in the small intestine:
• Primary site for fat digestion
• Bile acids emulsify digested fat,
• CCK stimulates pancreas to secrete pancreatic lipase, pancreas releases lipase,
• Fat is broken down into monoglycerides and fatty acids.
Protein
• Protein digestion - locations, enzymes, transport
• Protein digestion begins in the stomach, hydrochloric acid breaks down protein
structure and activates pepsin
,• Pepsin: an enzymes that breaks down proteins in to short polypeptides and amino
acids.
• Proteins uncoil and lose their shape caused by heat acid base metal and alcohol,
protein function is lost
• Protein is denatured during digestion
• Denatured enzyme cannot do its job, and may occur during high fever or when blood
pH out of normal range.
• Digestion continues in the small intestine
• Pancreatic enzymes called proteases, complete the digestion of proteins into single
amino acids dipeptides and tripeptides.
• Amino acids are transported via the portal vein to the liver to be converted to glucose
or fat, build new protein, be used for energy, and be released into the blood to the
other cells.
Pancreatic enzymes - ✔✔• Pancreatic amylase - digest carbs
• Pancreatic Lipase - digest fat
• Protease - digests proteins
Bicarbonate - ✔✔• Neutralizes chyme
• Raises PH to 7 or more
Fiber - ✔✔Insoluble fiber
• Promote regular bowel movements
• Examples: lignin's cellulose, and hemicelluloses.
• Good sources: whole grains seeds legumes fruits and vegetables.
Soluble fiber
• Associated with reducing the risk for cardiovascular disease
,• Type 2 diabetes
• Lowering cholesterol
• Blood glucose levels
• Good sources: citrus fruits, berries, oat products, and beans
Characteristics of fiber, positive and negative effects of fiber
Role of fiber
• May reduce the risk of colon cancer
• Helps prevent hemorrhoids
• Constipation and other intestinal problems
• May reduce the risk of diverticulosis
• May reduce the risk of heart disease
• May enhance weight loss
• May lower the risk of type 2 diabetes
• Adequate intake of fiber is 25 grams daily or 14 g / 1000 kcal
• Most Americans eat only half the recommended amount of fiber
• Its best to get fiber from food
• Adequate fluid at least eight 8oz glasses a day
Negative effects of excessive fiber:
• 1. Displaces energy and nutrient dense foods
• 2. May cause intestinal discomfort and gas
• 3. May interfere with absorption of minerals
• 4. Can cause GI obstructions if consumed without adequate fluids.
Caffeine - ✔✔• Stimulant that crosses placenta and reaches the fetus
• 1 to 2 no harm
• Miscarriage, preterm births, low birth weight.
, Absorption; Passive, facilitated, and active transport - ✔✔• Passive - nutrients pass
through bloodstream without carrier or energy
• Facilitated - requires a carrier of protein
• Active - requires carrier of protein and energy
Cellulose - ✔✔FILL IN
Monosaccharides/Polysaccharides - ✔✔Monosaccharides
• Fructose - fruit sugar sweetest of all abundant in fruit and honey saps used to sweeten
a variety of food products.
• Glucose - blood sugar used to supply cellular energy. The most abundant carbs.
• Galactose - not free in nature component of lactose milk sugar and some
polysaccharides.
Polysaccharides
• Consists of many glucose units linked together to form a long chain and are considered
the storage form of glucose: Starch, glycogen, and fiber.
• Complex carbs consists of digestible starch and glycogen, and indigestible fiber:
cellulose, hemicellulose, and pectin.
• Starch is the storage form of glucose in plants, primary complex CHO in the diet,
• Found in grains (rice corn wheat oats millet rye and barley) legumes (beans peas) and
tubers (potatoes yams and cassava).
• Fiber: dietary fiber is the non-digestible part of plants (grains rice seeds legumes and
fruits), functional fiber is carbs contracted from plants and added to food (cellulose guar
gum pectin psyllium)
Insulin, glucagon - ✔✔• Insulin- regulates blood from getting too or too low ;
decreases glucose
(VERIFIED AND WELL DETAILED ANSWERS) LATEST
UPDATE 2024/2025
Digestion and absorption of; starch, protein and fats - ✔✔Fats
• Fats are not digested and absorbed easily because they are insoluble in water.
• Fat digestion begins in the small intestine.
Digestion of fat in stomach:
• Gastric lipase works only in an acidic environment and it acts on triglycerides
containing short and medium chain fatty acids.
Digestion of fats:
• Fats enter the small intestine
• Bile is secreted from the gall bladder into the small intestine
• Bile produced by the liver and stored in the gall bladder.
• Bile disperses fat into smaller fat droplets.
• Pancreatic enzymes break fat into two separate fatty acids and a monoglyceride.
Digestion of fat in the small intestine:
• Primary site for fat digestion
• Bile acids emulsify digested fat,
• CCK stimulates pancreas to secrete pancreatic lipase, pancreas releases lipase,
• Fat is broken down into monoglycerides and fatty acids.
Protein
• Protein digestion - locations, enzymes, transport
• Protein digestion begins in the stomach, hydrochloric acid breaks down protein
structure and activates pepsin
,• Pepsin: an enzymes that breaks down proteins in to short polypeptides and amino
acids.
• Proteins uncoil and lose their shape caused by heat acid base metal and alcohol,
protein function is lost
• Protein is denatured during digestion
• Denatured enzyme cannot do its job, and may occur during high fever or when blood
pH out of normal range.
• Digestion continues in the small intestine
• Pancreatic enzymes called proteases, complete the digestion of proteins into single
amino acids dipeptides and tripeptides.
• Amino acids are transported via the portal vein to the liver to be converted to glucose
or fat, build new protein, be used for energy, and be released into the blood to the
other cells.
Pancreatic enzymes - ✔✔• Pancreatic amylase - digest carbs
• Pancreatic Lipase - digest fat
• Protease - digests proteins
Bicarbonate - ✔✔• Neutralizes chyme
• Raises PH to 7 or more
Fiber - ✔✔Insoluble fiber
• Promote regular bowel movements
• Examples: lignin's cellulose, and hemicelluloses.
• Good sources: whole grains seeds legumes fruits and vegetables.
Soluble fiber
• Associated with reducing the risk for cardiovascular disease
,• Type 2 diabetes
• Lowering cholesterol
• Blood glucose levels
• Good sources: citrus fruits, berries, oat products, and beans
Characteristics of fiber, positive and negative effects of fiber
Role of fiber
• May reduce the risk of colon cancer
• Helps prevent hemorrhoids
• Constipation and other intestinal problems
• May reduce the risk of diverticulosis
• May reduce the risk of heart disease
• May enhance weight loss
• May lower the risk of type 2 diabetes
• Adequate intake of fiber is 25 grams daily or 14 g / 1000 kcal
• Most Americans eat only half the recommended amount of fiber
• Its best to get fiber from food
• Adequate fluid at least eight 8oz glasses a day
Negative effects of excessive fiber:
• 1. Displaces energy and nutrient dense foods
• 2. May cause intestinal discomfort and gas
• 3. May interfere with absorption of minerals
• 4. Can cause GI obstructions if consumed without adequate fluids.
Caffeine - ✔✔• Stimulant that crosses placenta and reaches the fetus
• 1 to 2 no harm
• Miscarriage, preterm births, low birth weight.
, Absorption; Passive, facilitated, and active transport - ✔✔• Passive - nutrients pass
through bloodstream without carrier or energy
• Facilitated - requires a carrier of protein
• Active - requires carrier of protein and energy
Cellulose - ✔✔FILL IN
Monosaccharides/Polysaccharides - ✔✔Monosaccharides
• Fructose - fruit sugar sweetest of all abundant in fruit and honey saps used to sweeten
a variety of food products.
• Glucose - blood sugar used to supply cellular energy. The most abundant carbs.
• Galactose - not free in nature component of lactose milk sugar and some
polysaccharides.
Polysaccharides
• Consists of many glucose units linked together to form a long chain and are considered
the storage form of glucose: Starch, glycogen, and fiber.
• Complex carbs consists of digestible starch and glycogen, and indigestible fiber:
cellulose, hemicellulose, and pectin.
• Starch is the storage form of glucose in plants, primary complex CHO in the diet,
• Found in grains (rice corn wheat oats millet rye and barley) legumes (beans peas) and
tubers (potatoes yams and cassava).
• Fiber: dietary fiber is the non-digestible part of plants (grains rice seeds legumes and
fruits), functional fiber is carbs contracted from plants and added to food (cellulose guar
gum pectin psyllium)
Insulin, glucagon - ✔✔• Insulin- regulates blood from getting too or too low ;
decreases glucose
