ESSENTIALS IN NUTRITION BIOD 121 FINAL
EXAM SCRIPT TESTED QUESTIONS WITH
FULL SOLUTION VERIFIED ANSWERS
GRADED A+
⩥ A series of condensation reactions between amino acids that build a
protein, directed by the genetic code, which occurs by transcription of
DNA and translation of mRNA.
Answer: protein synthesis
⩥ Large, magnesium-containing molecules that can be seen as green
pigments found in life-forms capable of photosynthesis.
Answer: chlorophyll
⩥ The secretions from the salivary glands in the mouth that contain the
enzyme salivary amylase, which begins starch digestion.
Answer: saliva
⩥ A substance with aqueous and lipid affinities (water-soluble and fat-
soluble chemical attractions), such as bile and lecithin, that promotes the
formation of a stable mixture, or emulsion, of oil and water.
Answer: emulsifier
,⩥ Highly unstable and reactive molecules produced as a by-product of
oxygen metabolism, which damage cell structures unless stabilized by
an antioxidant.
Answer: reactive oxygen species
⩥ - omega-3 polyunsaturated fatty acid with 20 carbons and five double
bonds
- has health-promoting properties, is present in fish
- is synthesized in limited amounts in the body from the essential
omega-3 fatty acid alpha-linolenic acid (18 carbons with three double
bonds).
Answer: eicosapentaenoic acid (EPA)
⩥ An accessory organ of digestion that stores bile produced by the liver.
Answer: gallbladder
⩥ The level of total cholesterol in the bloodstream, including mostly
LDL and HDL; it is at a desirable level when it is less than 200 mg/dL.
Answer: serum cholesterol
⩥ A type of cell that covers the cavities, surfaces, and structures of the
body, notably the respiratory tract, skin, and lining of the GI tract.
Answer: epithelial
, ⩥ A hormone secreted by cells of the stomach that induces the
production and secretion of gastric juice.
Answer: gastrin
⩥ An enzyme that hydrolyzes the starch amylose (cleaves the alpha
bonds between the glucose molecules).
Answer: amylase
⩥ Organic, biological molecules produced by a living organism that
make up cells, tissues, organs, and systems and include proteins,
carbohydrates, lipids, and nucleic acids.
Answer: biomolecules
⩥ The term associated with the process of adding iron, thiamin,
riboflavin, niacin, and folic acid (but not vitamin B6, magnesium, zinc,
or fiber) back to processed grains at approximate levels of the original
whole grain.
Answer: enrichment
⩥ A food processing technique that chemically forces the addition of
hydrogen atoms by saturating monounsaturated or polyunsaturated fatty
acids (the double bonds are eliminated, making the fats saturated, solid,
resistant to oxidation, shelf stable, and less healthy).
Answer: hydrogenation
EXAM SCRIPT TESTED QUESTIONS WITH
FULL SOLUTION VERIFIED ANSWERS
GRADED A+
⩥ A series of condensation reactions between amino acids that build a
protein, directed by the genetic code, which occurs by transcription of
DNA and translation of mRNA.
Answer: protein synthesis
⩥ Large, magnesium-containing molecules that can be seen as green
pigments found in life-forms capable of photosynthesis.
Answer: chlorophyll
⩥ The secretions from the salivary glands in the mouth that contain the
enzyme salivary amylase, which begins starch digestion.
Answer: saliva
⩥ A substance with aqueous and lipid affinities (water-soluble and fat-
soluble chemical attractions), such as bile and lecithin, that promotes the
formation of a stable mixture, or emulsion, of oil and water.
Answer: emulsifier
,⩥ Highly unstable and reactive molecules produced as a by-product of
oxygen metabolism, which damage cell structures unless stabilized by
an antioxidant.
Answer: reactive oxygen species
⩥ - omega-3 polyunsaturated fatty acid with 20 carbons and five double
bonds
- has health-promoting properties, is present in fish
- is synthesized in limited amounts in the body from the essential
omega-3 fatty acid alpha-linolenic acid (18 carbons with three double
bonds).
Answer: eicosapentaenoic acid (EPA)
⩥ An accessory organ of digestion that stores bile produced by the liver.
Answer: gallbladder
⩥ The level of total cholesterol in the bloodstream, including mostly
LDL and HDL; it is at a desirable level when it is less than 200 mg/dL.
Answer: serum cholesterol
⩥ A type of cell that covers the cavities, surfaces, and structures of the
body, notably the respiratory tract, skin, and lining of the GI tract.
Answer: epithelial
, ⩥ A hormone secreted by cells of the stomach that induces the
production and secretion of gastric juice.
Answer: gastrin
⩥ An enzyme that hydrolyzes the starch amylose (cleaves the alpha
bonds between the glucose molecules).
Answer: amylase
⩥ Organic, biological molecules produced by a living organism that
make up cells, tissues, organs, and systems and include proteins,
carbohydrates, lipids, and nucleic acids.
Answer: biomolecules
⩥ The term associated with the process of adding iron, thiamin,
riboflavin, niacin, and folic acid (but not vitamin B6, magnesium, zinc,
or fiber) back to processed grains at approximate levels of the original
whole grain.
Answer: enrichment
⩥ A food processing technique that chemically forces the addition of
hydrogen atoms by saturating monounsaturated or polyunsaturated fatty
acids (the double bonds are eliminated, making the fats saturated, solid,
resistant to oxidation, shelf stable, and less healthy).
Answer: hydrogenation
