Biology 1322 Final Exam Questions with Answers
Define nutrition - -the science that studies how nutrients and compounds in foods nourish
and affect body functions and health
-What are the essential nutrients? - -carbohydrates
protein
fat
vitamins
minerals
water
-Define macronutrients - -energy-yielding nutrients needed in higher amounts
(carbohydrates, lipids, and proteins)
-Define micronutrients - -energy-yielding nutrients needed in smaller amounts
(vitamins, minerals)
-Define organic nutrients - -contain carbon atoms (carbohydrates, lipids, proteins,
vitamins)
-Define inorganic nutrients - -do not contain carbon atoms (minerals, water)
-What are three characteristics of an essential nutrient? - -1. Has a specific biological
function (i.e. calcium for bone growth)
2. replenishing restores function (restores health)
3. omission results in decrease of function (adverse health impact)
-What is the energy value of carbohydrates? - -4 kcal/gram
-What is the energy value of protein? - -4 kcal/gram
-What is the energy value of fat? - -9 kcal/gram
-What is the energy value of alcohol? - -7 kcal/gram
-A meal has 8 grams of protein, 10 grams of fat, and 12 grams of carbohydrates. What is
the energy value of this meal? - -170 kcal
(8g x 4 = 32kcal; 10g x 9 = 90kcal; 12g x 4 = 48 kcal; 32+90+48 = 170 kcal)
-A person normally consumes 1600 kcals. How many grams of protein should they
consume to have 25% of their energy come from protein? - -100 grams (1600 kcal x .25 =
400 kcal of protein; 400 kcal/ 4kcal = 100 g of protein)
,-What are the 3 components to the "philosophy that works" for a healthy diet? - -1.
balance
2. variety
3. moderation
-Define phytochemical - -nonnutritive compounds in plant foods that may play a role in
fighting chronic diseases
-Define nutrient density - -the amount of nutrients per calories in a given food (nutrient
content / calorie content)
(nutrient-dense foods provide more nutrients per calorie)
-Define energy density - -a comparison of the calorie content of food with the weight or
volume of a food (kcals compared to grams)
-Define over nutrition - -a state of excess nutrients and/or calories in a diet
-Define undernutrition - -a state of inadequate nutrition
-Define malnutrition (malnourished) - -long-term outcome of consuming a diet that
doesn't meet nutrient needs
-Define Daily Value (DV) - -a guide to nutrients in one serving of food; established
reference levels of nutrients, based on a 2,000 calorie diet, that are used on food labels
-What does RDA stand for? - -Recommended Daily Allowance
-Define RDA - -the average amount of nutrient that meets the needs of 97-98% of all
individuals in a similar age and gender group
-What is the difference between DV and RDA? - -DV references levels of nutrients in a
serving of food, RDA is the amount of nutrients that an individual should intake daily to be
healthy
-What is MyPlate? (Describe it) - -a tool that depicts the recommended proportions of 5
food groups using a mealtime visual of a plate setting (fruits, veggies, grains, protein, dairy)
-What are the MyPlate recommendations? - -proportionality (more than 1/2 the plate to
fruits and vegetables),
moderation
variety (vary veggies, focus on fruit)
focus on nutrient dense foods (calcium rich foods, lean protein, at least 1/2 of grains be
whole grains)
,-Which foods do the 2015 Dietary Guidelines encourage? - -more fruits and vegetables,
whole grains, fat-free dairy, lean meats, seafood, oils instead of solid fats (potassium,
vitamin D, fiber, calcium)
-Which foods do the 2015 Dietary Guidelines discourage? - -sodium, saturated fat, trans
fat, sugars, refined grains, alcohol
-What is the functions of the mouth? - -ingestion, mechanical digestion, chemical digestion
(salivary glands; chews food)
-What is the function of the pharynx and esophagus? - -propulsion (swelling and
peristalsis move the bolus from mouth to stomach)
-Define gastrin - -a hormone that stimulates digestive activities and increases gastric
motility and emptying
-What is the function of the stomach? - -mechanical digestion, chemical digestion,
absorption
(mix with acid and enzymes, stomach enzymes begin to digest proteins, fat-soluble
substances are absorbed)
-What is the function of the small intestine? - -mechanical digestion and propulsion,
chemical digestion, absorption
(segmentation mixes with digestive juices, pancreatic and small intestinal enzymes digest
food, nutrients are absorbed into blood and lymph)
-What is the function of the large intestine? - -chemical digestion, absorption, propulsion
(remaining residues digested by bacteria, reabsorbs salts, water, and vitamins, compacts
waste to feces)
-What if the function of the rectum - -elimination (temporarily stores stool before
voluntary release through anus)
-What is the function of the liver? - -produces bile to digest fats
-What is the function of the gallbladder? - -stores bile
-What is the function of the pancreas? - -produces digestive enzymes and bicarbonate ions
that are released into the small intestine via the pancreatic duct
-Where are carbohydrates digested? - -mouth and intestines
-What is the function of the salivary amylase enzyme? - -starts breaking down amylose
and amylopectin into smaller starch units and maltose
-Where is the salivary amylase enzyme found? - -saliva
, -What enzyme digests carbohydrates? - -Amylase
-What is the function of the pancreatic amylase enzyme? - -breaks down remaining starch
into maltose
-Where is the pancreatic amylase enzyme found? - -small intesine
-What enzyme digests fats? - -Lipase
-Where does most digestion and absorption occur? - -small intestine
-What are the three functions of the pancreas? - -1. produces hormones
2. produces and secretes digestive enzymes
3. produce and secrete bicarbonate
-What two hormones regulate blood glucose? - -insulin and glucagon
-What if the function of bile? - -helps digest fat
-Where is bile produced and stored? - -liver and gallbladder (respectively)
-How and why is bile recycled? - -it can be reused by recycling through the liver
-Define peristalsis - -the forward, rhythmic motion that moves chyme through the
digestive system
-Define chyme - -semiliquid substance of partially digested food and digestive juices
-Define bolus - -food mass (small rounded mass of chewed food at the moment of
swallowing; food and saliva mixed together)
-What is HCl? - -hydrochloric acid
-What is the function of HCl in digestion? - -activates the enzyme pepsin, enhances the
absorption of minerals, and breaks down connective tissue of meat
-How long is the small intestine? - -20 ft
-How are nutrients absorbed? (3 methods) - -passive diffusion, facilitated diffusion, active
transport
-Define sphincter - -a ring of muscle surrounding that serves to guard or close an opening
or tube (i.e. the anus; the openings of the stomach)
-What are the key sphincters of the GI tract? - -lower esophageal sphincter (LES)
Define nutrition - -the science that studies how nutrients and compounds in foods nourish
and affect body functions and health
-What are the essential nutrients? - -carbohydrates
protein
fat
vitamins
minerals
water
-Define macronutrients - -energy-yielding nutrients needed in higher amounts
(carbohydrates, lipids, and proteins)
-Define micronutrients - -energy-yielding nutrients needed in smaller amounts
(vitamins, minerals)
-Define organic nutrients - -contain carbon atoms (carbohydrates, lipids, proteins,
vitamins)
-Define inorganic nutrients - -do not contain carbon atoms (minerals, water)
-What are three characteristics of an essential nutrient? - -1. Has a specific biological
function (i.e. calcium for bone growth)
2. replenishing restores function (restores health)
3. omission results in decrease of function (adverse health impact)
-What is the energy value of carbohydrates? - -4 kcal/gram
-What is the energy value of protein? - -4 kcal/gram
-What is the energy value of fat? - -9 kcal/gram
-What is the energy value of alcohol? - -7 kcal/gram
-A meal has 8 grams of protein, 10 grams of fat, and 12 grams of carbohydrates. What is
the energy value of this meal? - -170 kcal
(8g x 4 = 32kcal; 10g x 9 = 90kcal; 12g x 4 = 48 kcal; 32+90+48 = 170 kcal)
-A person normally consumes 1600 kcals. How many grams of protein should they
consume to have 25% of their energy come from protein? - -100 grams (1600 kcal x .25 =
400 kcal of protein; 400 kcal/ 4kcal = 100 g of protein)
,-What are the 3 components to the "philosophy that works" for a healthy diet? - -1.
balance
2. variety
3. moderation
-Define phytochemical - -nonnutritive compounds in plant foods that may play a role in
fighting chronic diseases
-Define nutrient density - -the amount of nutrients per calories in a given food (nutrient
content / calorie content)
(nutrient-dense foods provide more nutrients per calorie)
-Define energy density - -a comparison of the calorie content of food with the weight or
volume of a food (kcals compared to grams)
-Define over nutrition - -a state of excess nutrients and/or calories in a diet
-Define undernutrition - -a state of inadequate nutrition
-Define malnutrition (malnourished) - -long-term outcome of consuming a diet that
doesn't meet nutrient needs
-Define Daily Value (DV) - -a guide to nutrients in one serving of food; established
reference levels of nutrients, based on a 2,000 calorie diet, that are used on food labels
-What does RDA stand for? - -Recommended Daily Allowance
-Define RDA - -the average amount of nutrient that meets the needs of 97-98% of all
individuals in a similar age and gender group
-What is the difference between DV and RDA? - -DV references levels of nutrients in a
serving of food, RDA is the amount of nutrients that an individual should intake daily to be
healthy
-What is MyPlate? (Describe it) - -a tool that depicts the recommended proportions of 5
food groups using a mealtime visual of a plate setting (fruits, veggies, grains, protein, dairy)
-What are the MyPlate recommendations? - -proportionality (more than 1/2 the plate to
fruits and vegetables),
moderation
variety (vary veggies, focus on fruit)
focus on nutrient dense foods (calcium rich foods, lean protein, at least 1/2 of grains be
whole grains)
,-Which foods do the 2015 Dietary Guidelines encourage? - -more fruits and vegetables,
whole grains, fat-free dairy, lean meats, seafood, oils instead of solid fats (potassium,
vitamin D, fiber, calcium)
-Which foods do the 2015 Dietary Guidelines discourage? - -sodium, saturated fat, trans
fat, sugars, refined grains, alcohol
-What is the functions of the mouth? - -ingestion, mechanical digestion, chemical digestion
(salivary glands; chews food)
-What is the function of the pharynx and esophagus? - -propulsion (swelling and
peristalsis move the bolus from mouth to stomach)
-Define gastrin - -a hormone that stimulates digestive activities and increases gastric
motility and emptying
-What is the function of the stomach? - -mechanical digestion, chemical digestion,
absorption
(mix with acid and enzymes, stomach enzymes begin to digest proteins, fat-soluble
substances are absorbed)
-What is the function of the small intestine? - -mechanical digestion and propulsion,
chemical digestion, absorption
(segmentation mixes with digestive juices, pancreatic and small intestinal enzymes digest
food, nutrients are absorbed into blood and lymph)
-What is the function of the large intestine? - -chemical digestion, absorption, propulsion
(remaining residues digested by bacteria, reabsorbs salts, water, and vitamins, compacts
waste to feces)
-What if the function of the rectum - -elimination (temporarily stores stool before
voluntary release through anus)
-What is the function of the liver? - -produces bile to digest fats
-What is the function of the gallbladder? - -stores bile
-What is the function of the pancreas? - -produces digestive enzymes and bicarbonate ions
that are released into the small intestine via the pancreatic duct
-Where are carbohydrates digested? - -mouth and intestines
-What is the function of the salivary amylase enzyme? - -starts breaking down amylose
and amylopectin into smaller starch units and maltose
-Where is the salivary amylase enzyme found? - -saliva
, -What enzyme digests carbohydrates? - -Amylase
-What is the function of the pancreatic amylase enzyme? - -breaks down remaining starch
into maltose
-Where is the pancreatic amylase enzyme found? - -small intesine
-What enzyme digests fats? - -Lipase
-Where does most digestion and absorption occur? - -small intestine
-What are the three functions of the pancreas? - -1. produces hormones
2. produces and secretes digestive enzymes
3. produce and secrete bicarbonate
-What two hormones regulate blood glucose? - -insulin and glucagon
-What if the function of bile? - -helps digest fat
-Where is bile produced and stored? - -liver and gallbladder (respectively)
-How and why is bile recycled? - -it can be reused by recycling through the liver
-Define peristalsis - -the forward, rhythmic motion that moves chyme through the
digestive system
-Define chyme - -semiliquid substance of partially digested food and digestive juices
-Define bolus - -food mass (small rounded mass of chewed food at the moment of
swallowing; food and saliva mixed together)
-What is HCl? - -hydrochloric acid
-What is the function of HCl in digestion? - -activates the enzyme pepsin, enhances the
absorption of minerals, and breaks down connective tissue of meat
-How long is the small intestine? - -20 ft
-How are nutrients absorbed? (3 methods) - -passive diffusion, facilitated diffusion, active
transport
-Define sphincter - -a ring of muscle surrounding that serves to guard or close an opening
or tube (i.e. the anus; the openings of the stomach)
-What are the key sphincters of the GI tract? - -lower esophageal sphincter (LES)
