Exam 2 Study Guide
Exam 2 Study Guide NTRI 2000-002
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This 10 page Study Guide was uploaded by Kaylen Taylor on Thursday March 3, 2016. The Study Guide belongs to NTRI 2000-002 at Auburn University taught by Michael Winand Greene in Fall 2015. Since its upload, it has received 226 views. For similar materials see Nutrition and Health in Nutrition and Food Sciences at Auburn University.
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Date Created: 03/03/16
Nutrition 2000: Exam 2 Study Guide Part 1: Write the correct word that corresponds to the definition given. 1. The basic unit for carbohydrate structure. _____________________________ 2. Three fatty acids hooked to a backbone of glycerol. ______________________________ 3. An enzyme that breaks down disaccharides and trisaccharides. _______________________ 4. Acts in the liver to break down glycogen. ________________________ 5. The ratio of the blood glucose response to a given food compared to a standard. ________________________________ 6. The 1 double bond is located in the 6 carbon from the omega end. Also can be a polysaccharide. __________________________________ 7. Lipoprotein that carries lipids from the liver to the tissues. ________________________ st rd 8. The 1 double bond is located in the 3 carbon from the omega end. _____________________ 9. Enzymes that break down fat. _________________________ 10. Part of a disaccharide known as lactose. ______________________________ 11. When the body begins to become resistant to the effects of insulin. _____________________ 12. Dietary + Functional Fiber. _______________________________ 13. A condition where there is a decrease in lactose production resulting in the inability to digest lactose. __________________________ 14. High blood glucose. _________________________ 15. The glycemic index times the amount of carbohydrate in a serving, divided by 100. ___________________________ 16. A hormone that stimulates the release of pancreatic lipase. ____________________________ 17. The primary site for fat absorption. ______________________________ 18. A large particle that carries dietary lipids. _____________________________ 19. Formation of a blood clot in a blood vessel. ___________________________ 20. Made by the liver and intestine, picking up cholesterol and transferring it to other lipoproteins. ____________________________ 21. Converted to glucose and other compounds. ____________________________ 22. The process of making glucose. ______________________________ 23. Low blood glucose. __________________________________ 24. The chemical bonding of two monosaccharides. ___________________________ 25. A lipoprotein that contains more cholesterol than VLDL. ________________________ 26. Methods focused on contrasting and combining results from different studies in hopes of identifying patterns among study results. ______________________________ 27. Temperature at which oil begins to smoke. ____________________________ 28. The generic term for fats, oils, and other molecules. ____________________________ 29. Cells that make up fat, and where lipids are stored. _____________________________ 30. The breakdown of triglyceride consisting of two fatty acids bonded to a glycerol backbone. ________________________ 31. A chain of carbons flanked by hydrogens and an acid group at one end. ___________________________ 32. The breakdown of triglyceride consisting of one fatty acid bonded to a glycerol backbone. __________________________ 33. Contains to fatty acids and a phosphate group bound to a glycerol backbone. __________________________________ 34. A clinical condition where the artery wall thickens as a result of plaque. ___________________________________ 35. The breakdown of carbon-carbon double bonds, by UV light and/or oxygen. _____________________________ 36. The process used to semi solidify an oil. __________________________ Part II: Match the following terms to their category. (HINT: YOU WILL HAVE TO MATCH SEVERAL TERMS TO ONE CATEGORY.) 37. Sucrose a. Glucose-Glucose 38. Saccharin b. Sweet N’ Low (Pink) 39. Pectin c. Insoluble/Non-Fermentable Fiber 40. Lactose d. Splenda (Yellow) 41. Gums e. Glucose-Fructose 42. Aspartame f. Soluble/Viscous Fiber 43. Cellulose g. Equal (Blue) 44. Mucilage h. Glucose-Galactose 45. Maltose 46. Hemicellulose 47. Sucralose 48. Lignin Part III: True/False. Label the following statements as true or false. 49. Starch and fiber are digestible. ____ 50. The ADI for aspartame is 50 mg per kilogram of body weight. ____ 51. Food labels don’t separate insoluble and soluble fiber. ____ 52. Triglycerides are the main storage form of carbohydrates. ____ 53. Human makes fatty acids that contain a double bond after the 9 from the omega end. ___ 54. In fatty acids, the “omega” side is the methyl side and the “alpha” side is the acid side. ____ 55. HDL is the “bad” cholesterol. ____ 56. PUFA’s are more susceptible to fat rancidity because they have more double bonds. ____ 57. The average U.S. intake for fiber is 17 g/day for women and 14 g/day for men. ____ 58. Constipation can increase the risk of developing hemorrhoids and diverticula. ____ 59. A monounsaturated fatty acid contains one double bond. ____ 60. The fats and oils in foods are mostly carbohydrates. ____ 61. A polyunsaturated fatty acid contains two or more double bonds. ____ 62. LDL is the “good” cholesterol. ____ 63. Hydrogenation presents the same health risks as saturated fats. ____ Part IV: Short answer. Answer the questions completely. 64. What are carbohydrates the main fuel source for? 65. What starches are found in plants and what percentage of those are digestible by humans? 66. What are the storage sites for glycogen? What is the main storage site? 67. Shortly describe the two experiments that resulted in the discovery of insulin. 68. Where does gluconeogenesis occur? 69. Where WHarthe adrenal glands located are and what do they do? 70. What are the high carbohydrate food groups? 71. What are the low carbohydrate food groups? 72. What are the risks associated with Aspartame? 73. How much fiber is too much fiber? 74. What are the health benefits of adequate fiber? 75. What does soluble fiber do? 76. What does both soluble and insoluble fiber do? 77. What are the types of lipids? 78. What do all lipids have in common? 79. What are the states of fats and oil at room temperature? 80. What are the essential fatty acids? 81. What happens in the small intestine during lipid digestion? 82. Where does lipid digestion start? 83. What are the functions of phospholipids? 84. Where are phospholipids produced? 85. What are the side effects and risks of omega-3s? 86. What are the important roles that cholesterols play in our bodies? 87. What two hormones need cholesterol? 88. What foods are omega-3s found in and what are is the recommended intake? 89. What do DHA and EPA do? 90. What are the functions of omega-6? 91. What are the symptoms of fatty acid deficiency? 92. What are long chained fatty acids diffused into? 93. What are short/medium chained fatty acids diffused into? 94. List the process of chylomicrons. 95. How are phospholipids broken down and what are are they broken down into? 96. List the process of VLDL. 97. What is the function of HDL? 98. What are the desirable levels for lipids? 99. What is plaque made of? 100. What are the risk factors for atherosclerosis? 101. What are the things considered in estimating the risk of CVD? 102. How do you raise your HDL-C? 103. List the functions of white and brown fats. 104. What are the methods of preventing fat rancidity? 105. What are Dr. Greene’s recommendation for lipid consumption? GOOD LUCK ON THE TEST !!
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