NUSCTX 10 MIDTERM 2 EXAM
QUESTIONS WITH COMPLETE
SOLUTIONS
type 1 diabetes (T1DM) - ANSWER--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 - ANSWER--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 - ANSWER-->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 - ANSWER--low blood sugar (glucose)
-causes shakiness, sweating, anxiety
-reactive hypoglycemia: pancreas secretes too much insulin after a high-carb meal
glycemic response - ANSWER--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 - ANSWER--making fat from nonfat substances
-mostly occurs in liver cells
functions of lipids (fat) - ANSWER--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 - ANSWER--triglycerides (TG) (fats)
-free fatty acids
-phospholipids
-sterols
fatty acid chain lengths - ANSWER--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 - ANSWER-3 fatty acid molecules + 1 glycerol molecule =
triglyceride
fatty acid molecule - ANSWER-long chains of carbon atoms bound to each other as
well as to hydrogen atoms
glycerol molecule - ANSWER-a 3-carbon alcohol that is the backbone of a
triglyceride
triglyceride - ANSWER-major form of lipid in food and in the body
starch breakdown in small intestine - ANSWER-pancreas comes into play with the
same enzyme that is found in the salivary gland; there is much more of this enzyme,
amylase; it breaks the oligosaccharides into disaccharides; on top of villi there is an
enzyme that breaks disaccharides into monosaccharides
amylase - ANSWER-breaks down carbs (starch) into sugars which are more easily
absorbed by the body; found in saliva; shortage of this enzyme may cause diarrhea
due to effects of undigested starch in colon
Where does glucose go? - ANSWER-monosaccharides enter the capillaries and
travel to the liver; used for energy in liver; passed into blood for other cells to use for
energy; stored in liver and muscles as glycogen; if consumed in excess energy
needs becomes synthesized fatty acids
lactose intolerance - ANSWER-not enough lactase in the small intestines to digest
lactose
symptoms: diarrhea, bloating, intestinal gas
soluble fiber health benefits - ANSWER-lowers cholesterol and delays rise in blood
glucose
whole grains vs. refined grains - ANSWER-whole/unrefined grains have bran layers
(good source of fiber and vitamins), germ (good source of vegetable oils and Vitamin
E), and endosperm (contain starch and some protein)
processing removes the bran and germ (loss of nutrients)
QUESTIONS WITH COMPLETE
SOLUTIONS
type 1 diabetes (T1DM) - ANSWER--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 - ANSWER--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 - ANSWER-->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 - ANSWER--low blood sugar (glucose)
-causes shakiness, sweating, anxiety
-reactive hypoglycemia: pancreas secretes too much insulin after a high-carb meal
glycemic response - ANSWER--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 - ANSWER--making fat from nonfat substances
-mostly occurs in liver cells
functions of lipids (fat) - ANSWER--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 - ANSWER--triglycerides (TG) (fats)
-free fatty acids
-phospholipids
-sterols
fatty acid chain lengths - ANSWER--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 - ANSWER-3 fatty acid molecules + 1 glycerol molecule =
triglyceride
fatty acid molecule - ANSWER-long chains of carbon atoms bound to each other as
well as to hydrogen atoms
glycerol molecule - ANSWER-a 3-carbon alcohol that is the backbone of a
triglyceride
triglyceride - ANSWER-major form of lipid in food and in the body
starch breakdown in small intestine - ANSWER-pancreas comes into play with the
same enzyme that is found in the salivary gland; there is much more of this enzyme,
amylase; it breaks the oligosaccharides into disaccharides; on top of villi there is an
enzyme that breaks disaccharides into monosaccharides
amylase - ANSWER-breaks down carbs (starch) into sugars which are more easily
absorbed by the body; found in saliva; shortage of this enzyme may cause diarrhea
due to effects of undigested starch in colon
Where does glucose go? - ANSWER-monosaccharides enter the capillaries and
travel to the liver; used for energy in liver; passed into blood for other cells to use for
energy; stored in liver and muscles as glycogen; if consumed in excess energy
needs becomes synthesized fatty acids
lactose intolerance - ANSWER-not enough lactase in the small intestines to digest
lactose
symptoms: diarrhea, bloating, intestinal gas
soluble fiber health benefits - ANSWER-lowers cholesterol and delays rise in blood
glucose
whole grains vs. refined grains - ANSWER-whole/unrefined grains have bran layers
(good source of fiber and vitamins), germ (good source of vegetable oils and Vitamin
E), and endosperm (contain starch and some protein)
processing removes the bran and germ (loss of nutrients)
