NUSCTX 10 COMPREHENSIVE EXAM QUESTIONS AND
ANSWERS GRADED A+
✔✔glycogen (levels) - ✔✔-storage form of glucose
-liver can store 100g of glycogen (400 kcal)
-used to maintain blood glucose
-muscles store 350g (1400 kcal)
-meets muscle needs
✔✔gluconeogenesis - ✔✔-making glucose from non-glucose substrates
-glucagon initiates this when CHO intake is low
✔✔overview of glucose process - ✔✔1) dietary carbs from stomach delivered to small
intestine
2) glucose and other monosaccharides transported to liver
3) blood levels of glucose maintained for brain and other body cells
4) glucose transported to muscle
✔✔insulin - ✔✔lowers blood glucose levels
✔✔glucagon - ✔✔raises blood glucose levels
✔✔Carbs are needed to break down fat to ______ _______ and _____. - ✔✔carbon
dioxide; water
✔✔If excess calories are consumed, carbs can be converted to _____ _____. - ✔✔fatty
acids
✔✔diabetes - ✔✔inability to regulate blood glucose levels
✔✔type 1 diabetes (T1DM) - ✔✔-juvenile-onset diabetes
-autoimmune disease affecting beta cells of pancreas
-insulin injections
-accounts for 5-10% of total diabetes cases in the US
-symptoms: frequent urination, unusual thirst, extreme hunger, unusual weight loss,
extreme fatigue, irritability, ketone bodies
✔✔type 2 diabetes - ✔✔-was called adult-onset diabetes or NIDDM
-95% of cases in US are T2D
-resistance or lowered response to insulin
-diet, exercise, oral meds can help control
✔✔type 2 diabetes risk factors - ✔✔->45 years old
-family history
-overweight/obesity (BMI > 25)
, -central weight
-sedentary lifestyle
-low HDL (high density lipoprotein) and/or high TD (triglyceride)
-non-caucasian racial or ethnic group (American Indian/Alaskan Native, African
American, Hispanic)
✔✔hypoglycemia - ✔✔-low blood sugar (glucose)
-causes shakiness, sweating, anxiety
-reactive hypoglycemia: pancreas secretes too much insulin after a high-carb meal
✔✔glycemic response - ✔✔-a food's potential to raise blood glucose levels
-high glycemic index (GI) causes an increase in blood glucose levels
-influenced by amount and type of CHO & protein, fat, and fiber content
-glycemic load = GI x CHO grams in food
✔✔lipogenesis - ✔✔-making fat from nonfat substances
-mostly occurs in liver cells
✔✔functions of lipids (fat) - ✔✔-provide energy: at rest, fasting, during moderate
intensity exercise, prolonged exercise, etc.
-typical American diet contains about 33% of its energy from fat
-energy storage (triglyceride in adipose tissue)
-padding (protection)
-insulation
-components of cell membranes
-many compounds are synthesized from lipids
-absorption and transport fat-soluble vitamins
-satiety, flavor, taste, aroma of foods
✔✔types of lipid molecules - ✔✔-triglycerides (TG) (fats)
-free fatty acids
-phospholipids
-sterols
✔✔fatty acid chain lengths - ✔✔-short chain fatty acid: <6 carbons (butyric acid [butter])
-medium chain fatty acid: 6-12 carbons (lauric acid [palm oil, coconut oil])
-long chain fatty acids: 14 or more (linoleum [safflower oil])
✔✔formation of triglycerides - ✔✔3 fatty acid molecules + 1 glycerol molecule =
triglyceride
✔✔fatty acid molecule - ✔✔long chains of carbon atoms bound to each other as well as
to hydrogen atoms
✔✔glycerol molecule - ✔✔a 3-carbon alcohol that is the backbone of a triglyceride
ANSWERS GRADED A+
✔✔glycogen (levels) - ✔✔-storage form of glucose
-liver can store 100g of glycogen (400 kcal)
-used to maintain blood glucose
-muscles store 350g (1400 kcal)
-meets muscle needs
✔✔gluconeogenesis - ✔✔-making glucose from non-glucose substrates
-glucagon initiates this when CHO intake is low
✔✔overview of glucose process - ✔✔1) dietary carbs from stomach delivered to small
intestine
2) glucose and other monosaccharides transported to liver
3) blood levels of glucose maintained for brain and other body cells
4) glucose transported to muscle
✔✔insulin - ✔✔lowers blood glucose levels
✔✔glucagon - ✔✔raises blood glucose levels
✔✔Carbs are needed to break down fat to ______ _______ and _____. - ✔✔carbon
dioxide; water
✔✔If excess calories are consumed, carbs can be converted to _____ _____. - ✔✔fatty
acids
✔✔diabetes - ✔✔inability to regulate blood glucose levels
✔✔type 1 diabetes (T1DM) - ✔✔-juvenile-onset diabetes
-autoimmune disease affecting beta cells of pancreas
-insulin injections
-accounts for 5-10% of total diabetes cases in the US
-symptoms: frequent urination, unusual thirst, extreme hunger, unusual weight loss,
extreme fatigue, irritability, ketone bodies
✔✔type 2 diabetes - ✔✔-was called adult-onset diabetes or NIDDM
-95% of cases in US are T2D
-resistance or lowered response to insulin
-diet, exercise, oral meds can help control
✔✔type 2 diabetes risk factors - ✔✔->45 years old
-family history
-overweight/obesity (BMI > 25)
, -central weight
-sedentary lifestyle
-low HDL (high density lipoprotein) and/or high TD (triglyceride)
-non-caucasian racial or ethnic group (American Indian/Alaskan Native, African
American, Hispanic)
✔✔hypoglycemia - ✔✔-low blood sugar (glucose)
-causes shakiness, sweating, anxiety
-reactive hypoglycemia: pancreas secretes too much insulin after a high-carb meal
✔✔glycemic response - ✔✔-a food's potential to raise blood glucose levels
-high glycemic index (GI) causes an increase in blood glucose levels
-influenced by amount and type of CHO & protein, fat, and fiber content
-glycemic load = GI x CHO grams in food
✔✔lipogenesis - ✔✔-making fat from nonfat substances
-mostly occurs in liver cells
✔✔functions of lipids (fat) - ✔✔-provide energy: at rest, fasting, during moderate
intensity exercise, prolonged exercise, etc.
-typical American diet contains about 33% of its energy from fat
-energy storage (triglyceride in adipose tissue)
-padding (protection)
-insulation
-components of cell membranes
-many compounds are synthesized from lipids
-absorption and transport fat-soluble vitamins
-satiety, flavor, taste, aroma of foods
✔✔types of lipid molecules - ✔✔-triglycerides (TG) (fats)
-free fatty acids
-phospholipids
-sterols
✔✔fatty acid chain lengths - ✔✔-short chain fatty acid: <6 carbons (butyric acid [butter])
-medium chain fatty acid: 6-12 carbons (lauric acid [palm oil, coconut oil])
-long chain fatty acids: 14 or more (linoleum [safflower oil])
✔✔formation of triglycerides - ✔✔3 fatty acid molecules + 1 glycerol molecule =
triglyceride
✔✔fatty acid molecule - ✔✔long chains of carbon atoms bound to each other as well as
to hydrogen atoms
✔✔glycerol molecule - ✔✔a 3-carbon alcohol that is the backbone of a triglyceride
