HUN 2201 MOBLEY EXAM 2 STUDY GUIDE
emulsification - Answer -refers to triglycerides being combined with bile and being
made compatible with water
Re-esterification - Answer -process of reattaching a fatty acid to glycerol that has lost a
fatty acid
ester bond - Answer -bond that connects the glycerol and fatty acid in fat molecules
glycosidic bond - Answer -a covalent bond in which a carbohydrate binds to another
group, which could also be a carbohydrate. found between the two glucose molecules in
maltose
peptide bond - Answer -The chemical bond that forms between the carboxyl group of
one amino acid and the amino group of another amino acid
Hydrolysis - Answer -Breaking down complex molecules by the chemical addition of
water
Condensation - Answer -takes away water to create glycosidic linkage (dehydration)
Complementation - Answer -The process of combining proteins form different sources
so that they collectively
provide the proportions of amino acids to meet the body's needs
Insulin - Answer -Released by the pancreas in response to rising blood glucose.
Binds to insulin receptors on cells.
GLUT4 translocation occurs, allowing glucose to enter the cell
CCK - Answer -Released by glands when food enters system.
Stimulates release of pancreatic enzymes from pancreas.
Stimulates release of bile from gallbladder.
Increases satiety in brain.
Explain how soluble fiber may help lower blood cholesterol levels - Answer -Soluble
fiber blocks the recycling of bile, enterohepatic circulation, forcing the liver to produce
more bile.
This consumes cholesterol, causing blood LDL cholesterol levels to decrease
Process blocked by soluble fiber only
Describe fat digestion/absorption - Answer -A triglyceride (95% fat in diet) enters the
small intestine.
It is emulsified by bile.
, Pancreatic lipase breaks two ester bonds, leaving a monoglyceride and two fatty acids.
Monoglycerides and fatty acids cross into cell. Components are re-esterified into a
triglyceride.
Triglyceride is combined with cholesterol, protein, and phospholipid to make a
chylomicron.
Enters the bloodstream.
Monosaccharides - Answer -glucose, fructose, galactose
Disaccharides - Answer -sucrose, lactose, maltose
Explain the health benefits of whole grains and fiber and their food sources - Answer -
Food Sources of Fiber include: whole wheat, bran, fruit, vegetables
Fiber is protective against heart disease and colon cancer and protects against
constipation
soluable fiber - Answer -controls blood glucose and LDL cholesterol
insoluble fiber - Answer -alleviate congestion, lower risk of colon and rectal cancer
Discuss and compare natural sweeteners, naturally occurring sugars, and artificial
sweeteners. - Answer -Added sugars such as high fructose corn syrup should be less
than 10% of the diet, (American Heart
Association there should be less than 150 calories of added sugars). Both provide
calories but naturally occurring sugars provide more nutrients.
Foods with large amounts of added sugar have little nutritional value
Hexoses - Answer -6 carbon sugars, glucose, fructose, galactose
Pentoses - Answer -5 carbon sugars (ribose, deoxyribose)
Oligosaccharides - Answer -short chains of 3 or more monosaccharides (at least 10)
Polysaccharides - Answer -Carbohydrates that are made up of more than two
monosaccharides.
Starch, glycogen (alpha linkages)
Cellulose (beta linkages)
Functions of Carbohydrates - Answer -1. Energy (ATP) (1g = 4kcal)
2. DNA/RNA synthesis
3. Spares protein
4. Prevents ketosis
5. Fat (TG) When excess carbs, store as glycogen, but only in limited capacity, so the
rest is converted as body fat
6. Glycogen synthesis
emulsification - Answer -refers to triglycerides being combined with bile and being
made compatible with water
Re-esterification - Answer -process of reattaching a fatty acid to glycerol that has lost a
fatty acid
ester bond - Answer -bond that connects the glycerol and fatty acid in fat molecules
glycosidic bond - Answer -a covalent bond in which a carbohydrate binds to another
group, which could also be a carbohydrate. found between the two glucose molecules in
maltose
peptide bond - Answer -The chemical bond that forms between the carboxyl group of
one amino acid and the amino group of another amino acid
Hydrolysis - Answer -Breaking down complex molecules by the chemical addition of
water
Condensation - Answer -takes away water to create glycosidic linkage (dehydration)
Complementation - Answer -The process of combining proteins form different sources
so that they collectively
provide the proportions of amino acids to meet the body's needs
Insulin - Answer -Released by the pancreas in response to rising blood glucose.
Binds to insulin receptors on cells.
GLUT4 translocation occurs, allowing glucose to enter the cell
CCK - Answer -Released by glands when food enters system.
Stimulates release of pancreatic enzymes from pancreas.
Stimulates release of bile from gallbladder.
Increases satiety in brain.
Explain how soluble fiber may help lower blood cholesterol levels - Answer -Soluble
fiber blocks the recycling of bile, enterohepatic circulation, forcing the liver to produce
more bile.
This consumes cholesterol, causing blood LDL cholesterol levels to decrease
Process blocked by soluble fiber only
Describe fat digestion/absorption - Answer -A triglyceride (95% fat in diet) enters the
small intestine.
It is emulsified by bile.
, Pancreatic lipase breaks two ester bonds, leaving a monoglyceride and two fatty acids.
Monoglycerides and fatty acids cross into cell. Components are re-esterified into a
triglyceride.
Triglyceride is combined with cholesterol, protein, and phospholipid to make a
chylomicron.
Enters the bloodstream.
Monosaccharides - Answer -glucose, fructose, galactose
Disaccharides - Answer -sucrose, lactose, maltose
Explain the health benefits of whole grains and fiber and their food sources - Answer -
Food Sources of Fiber include: whole wheat, bran, fruit, vegetables
Fiber is protective against heart disease and colon cancer and protects against
constipation
soluable fiber - Answer -controls blood glucose and LDL cholesterol
insoluble fiber - Answer -alleviate congestion, lower risk of colon and rectal cancer
Discuss and compare natural sweeteners, naturally occurring sugars, and artificial
sweeteners. - Answer -Added sugars such as high fructose corn syrup should be less
than 10% of the diet, (American Heart
Association there should be less than 150 calories of added sugars). Both provide
calories but naturally occurring sugars provide more nutrients.
Foods with large amounts of added sugar have little nutritional value
Hexoses - Answer -6 carbon sugars, glucose, fructose, galactose
Pentoses - Answer -5 carbon sugars (ribose, deoxyribose)
Oligosaccharides - Answer -short chains of 3 or more monosaccharides (at least 10)
Polysaccharides - Answer -Carbohydrates that are made up of more than two
monosaccharides.
Starch, glycogen (alpha linkages)
Cellulose (beta linkages)
Functions of Carbohydrates - Answer -1. Energy (ATP) (1g = 4kcal)
2. DNA/RNA synthesis
3. Spares protein
4. Prevents ketosis
5. Fat (TG) When excess carbs, store as glycogen, but only in limited capacity, so the
rest is converted as body fat
6. Glycogen synthesis
