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Nutrition Final
Fall 2009
| Question | Answer |
|---|---|
| The breakdown of dietary starch to glucose in the small intestine is considered | digestion |
| The sphincter that allows chyme to enter into the small intestine is called the | pyloric sphincter |
| Which of the following is not an enzyme? Bile, sucrase, pepsin, lipase | bile |
| The major function(s) of the stomach is/are | to mix ingested foods with gastric juices to form chyme |
| Bile is formed in the ___ and stored in the ___ | liver, gallbladder |
| Another name for glucose is | dextrose |
| Three important disaccharides are | maltose, sucrose, lactose |
| A sugar not commonly found free in nature that combines with glucose to form the dissacharide lactose is | galactose |
| The principal function of dietary CHO is to provide | energy |
| The body is capable of making glucose from non-CHO nutrients such as protein by a process known as | gluconeogenesis |
| Primary lactose maldigestion results from | the inability to digest lactose |
| Normal blood glucose levels range between | 70 - 100 |
| Raffiose and stachyose are indigestible oligosaccharides found in foods such as | beans and other legumes |
| ____ do not dissolve in water. | lipids |
| Some fat is necessary in our diets | to increase the palatability of foods, as a carrier of fat soluble vitamins, to provide essential fatty acids |
| Lipids containing saturated fatty acids are ___ at room temperature | solid |
| Recommendations suggest that we consume approx. 1/3 of our fat as PUFAs. What type of fat would be inappropriate to use to achieve this goal? | lard |
| Fats liquid at room temperature can be made solid by a process called | hydrogenation |
| __ is a precursor of bile, vit D, and some sex hormones. | cholesterol |
| What lipoprotein is responsible for transporting cholesterol from the liver to the tissues? | low density lipoprotein |
| Dietary proteins supply ___ kcal/g. | 4 |
| Over time, if protein intake does not meet the body's needs for building and repair of tissues | skeletal muscle, heart muscle, and the liver decrease in size, excessive body fluid begins to accumulate in extracellular spaces, and the immune system fails to function properly |
| Foods containing all essential amino acids in the proportion needed by the body are designated as | high quality protein foods |
| Cooking an egg destroys it's physiological property by | denaturation |
| Nitrogen makes up about ___ of the weight of an amino acid | 16% |
| A vitamin does not | provide a rich source of energy |
| 2 nutrients likely to cause toxicity if consumed in excessive amounts are | Vit A and Vit D |
| Beta carotene | can be converted to vit A in the body |
| The fat soluble vitamins are absorbed along with lipids and distributed to body cells by | lipoproteins |
| Rhodopsin, the visual pigment in the retina, is regenerated when opsin combines with | 11-cis retinal |
| Good sources of pre-formed vitamin A would be | fried liver |
| The biochemical functions of vitamin A include | controlling vision in dim and bright light, development and maintanance of mucus forming cells, and cell differentiation |
| Vitamin A supplements are not necessary for most adult Americans as they have significant reserves in the | liver |
| A potential danger of using oral Accutane for acne is that | it can cause spontaneous abortion and birth defects |
| This nutrient can be considered both a vitamin and a hormone | vit D |
| Vitamin E functions to | protect phospholipids in cell membranes from damage by free radicals |
| Which vitamin deficiency leads to hemolytic anemia? | Vitamin E |
| Vitamin K deficiency is most likely a result from | antibiotic treatment |
| In general, excess amounts of water soluble vitamins are excreted via the | kidneys |
| The nutrients added to enrich grains typically include | thiamin, riboflavin, niacin, folic acid, iron |
| A nutrient dense source of thiamin is | pork and pork products |
| The coenzyme form of riboflavin is | FAD |
| In the average US diet, 1/4 of the riboflavin comes from one group, the | milk and milk products group |
| Niacin is necessary in the diet to prevent the disease called | pellagra |
| Biochemical reactions that add CO2 to compounds often require the B-vitamin | biotin |
| Pyridoxal phosphate | participates in reactions that synthesize disposable amino acids |
| A biochemical function of THFA is the | accepting or donating single carbon molecules in various metabolic pathways |
| It is very difficult to consume excess folic acid from nonprescription supplements because | the FDA limits the amount of folic acid to 400 micrograms per capsule |
| For vitamin B12 to be absorbed, it must be attached to | an intrinsic factor |
| Physiological changes associated with scurvy are caused by | defective collagen synthesis |
| The major cation in intracellular fluid is___, while the major cation in extracellular fluid is ___. | potassium, chloride |
| Most sodium consumed is from | processed foods and those purchased at restaurants. |
| Patients taking diuretics are most at risk for ___ deficiency. | potassium |
| In the US, dietary intake of ___ and ___ often fall short of recommendations. | potassium and calcium |
| ____ have the highest rate of calcium absorption. | Pregnant women. |
| At the end of long bones, inside the spinal vertebrae, and inside the flat bones of the pelvis is a spongy type of bone known as | trabecular bone |
| In addition to its role in bone development and maintenance, calcium is also required for | blood clotting, transmitting nerve impulses, and muscle contraction |
| Most of the iron in the body is found as part of | ferritin |
| Which nutrient increases the absorption of non-heme by reducing ferric iron (Fe3+) to ferrous iron (Fe2+)? | vitamin C |
| Approximately ____ of deitary iron is absorbed each day from typical westernized diets. | 14-18% |
| ____ are at high risk of iron deficiency anemia. | Premature infants |
| Which group of foods would provide the most bioavailable zinc? | oysters and other seafood |
| The enzyme superoxide dismutase contains both copper and zinc. The function of the enzyme is | as an important scavenger of free radicals, thus protecting the lipid components of the cell |
| A deficiency of dietary iodide is characterized by | goiter |
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