Nutrition Exam 2 Study Nutr 313 questions with complete
solutions
811 men and women - New England Journal of medicine - ANSWER-low fat, avg
protein - high carb; low fat, high protein - avg carb; high fat avg protein - low
carb; high fat, high protein - lower carb; 6 months, lost avg 13 pounds; 2 years -
maintained 9 pound loss; main finding - none were statistically significant; best
indicator of success - going to meetings; pick the diet that works for you!
Added sugar - ANSWER-most women should limit sugar intake to 100 calories or
about 6 teaspoons/day; men 9 teaspoons or about 150 calories/day; America is
eating about 475 calories per person per day of added sugars; equal to 30
teaspoons of sugar/day; no adult except those who are extremely physically
active can consume that much added sugar - only athletes like Michael Phelps
Added sugars and obesity - ANSWER-Americans are fatter: greater consumption
of calories; reduction of physical activity; percent of fat consumption has gone
down, but amount of calories has increased. Amount of fat has stayed about the
same, percentage, dropped; daily occupation physical activity has reduced by at
least 100 calories/day; epidemiological studies reported inverse relationship
between carbohydrate consumption and fat: more fiber? - healthier diet overall;
if consume a lot of rice or other staple foods; only correlations
animals - ANSWER-saturated fat
,bacterial in large intestine - ANSWER-can digest fiber, but nutrients are absorbed
in small intestine
biggest contributor of protein to the diet - ANSWER-beef, poultry, milk,
bile - ANSWER-produced in liver, stored in gall bladder; is an emulsifier - allows
fats to enter cells to be broken down
body regulation of glucose - ANSWER-insulin and glucagon; insulin brings
glucose into cells; glucagon breaks glycogen into glucose
body uses glucose - ANSWER-first for energy; second for protein; third as fat
can turn - ANSWER-glucose to fats, but not fats to glucose
carbohydrate digestion - ANSWER-begins in mouth, stops in the stomach, begins
in intestine; sugar is split to yield monosaccharides, which are absorbed in small
intestine
Carbohydrates to Glucose Digestion & Absorption - ANSWER-Starch and
disaccharides are broken down - Monosaccharides for absorption: Starch :Begins
in the mouth; Digestion stops in the stomach ; Digestion resumes in small
intestine
cell membrane - ANSWER-phospholipid bilayer - hydrophilic ends on outside,
fatty acids on inside
, cellulose - ANSWER-fiber - bonds cannot be digested by human enzymes -
excreted
cholesterol production - ANSWER-based on genetics
cholesterol - ANSWER-key component of bile;
classes of lipids - ANSWER-triglycerides, phospholipids, sterols
complementary proteins - ANSWER-need all amino acids in specific amounts;
rice plus beans - get enough of each
complex vs simple carbohydrates - ANSWER-simple sugars: monosaccharide and
disaccharide; complex - polysaccharide - starch and fiber
contributors to saturated fats: - ANSWER-cheese is #1 contributor to saturated
fat; beef #2; milk #3; oils #4
conversion - ANSWER-protein (amino acids) can convert to glucose but glucose
doesn't have nitrogen
denaturing proteins - ANSWER-heat or low ph denatures proteins - protein
doesn't function; changes structure;
solutions
811 men and women - New England Journal of medicine - ANSWER-low fat, avg
protein - high carb; low fat, high protein - avg carb; high fat avg protein - low
carb; high fat, high protein - lower carb; 6 months, lost avg 13 pounds; 2 years -
maintained 9 pound loss; main finding - none were statistically significant; best
indicator of success - going to meetings; pick the diet that works for you!
Added sugar - ANSWER-most women should limit sugar intake to 100 calories or
about 6 teaspoons/day; men 9 teaspoons or about 150 calories/day; America is
eating about 475 calories per person per day of added sugars; equal to 30
teaspoons of sugar/day; no adult except those who are extremely physically
active can consume that much added sugar - only athletes like Michael Phelps
Added sugars and obesity - ANSWER-Americans are fatter: greater consumption
of calories; reduction of physical activity; percent of fat consumption has gone
down, but amount of calories has increased. Amount of fat has stayed about the
same, percentage, dropped; daily occupation physical activity has reduced by at
least 100 calories/day; epidemiological studies reported inverse relationship
between carbohydrate consumption and fat: more fiber? - healthier diet overall;
if consume a lot of rice or other staple foods; only correlations
animals - ANSWER-saturated fat
,bacterial in large intestine - ANSWER-can digest fiber, but nutrients are absorbed
in small intestine
biggest contributor of protein to the diet - ANSWER-beef, poultry, milk,
bile - ANSWER-produced in liver, stored in gall bladder; is an emulsifier - allows
fats to enter cells to be broken down
body regulation of glucose - ANSWER-insulin and glucagon; insulin brings
glucose into cells; glucagon breaks glycogen into glucose
body uses glucose - ANSWER-first for energy; second for protein; third as fat
can turn - ANSWER-glucose to fats, but not fats to glucose
carbohydrate digestion - ANSWER-begins in mouth, stops in the stomach, begins
in intestine; sugar is split to yield monosaccharides, which are absorbed in small
intestine
Carbohydrates to Glucose Digestion & Absorption - ANSWER-Starch and
disaccharides are broken down - Monosaccharides for absorption: Starch :Begins
in the mouth; Digestion stops in the stomach ; Digestion resumes in small
intestine
cell membrane - ANSWER-phospholipid bilayer - hydrophilic ends on outside,
fatty acids on inside
, cellulose - ANSWER-fiber - bonds cannot be digested by human enzymes -
excreted
cholesterol production - ANSWER-based on genetics
cholesterol - ANSWER-key component of bile;
classes of lipids - ANSWER-triglycerides, phospholipids, sterols
complementary proteins - ANSWER-need all amino acids in specific amounts;
rice plus beans - get enough of each
complex vs simple carbohydrates - ANSWER-simple sugars: monosaccharide and
disaccharide; complex - polysaccharide - starch and fiber
contributors to saturated fats: - ANSWER-cheese is #1 contributor to saturated
fat; beef #2; milk #3; oils #4
conversion - ANSWER-protein (amino acids) can convert to glucose but glucose
doesn't have nitrogen
denaturing proteins - ANSWER-heat or low ph denatures proteins - protein
doesn't function; changes structure;
