NSC EXAM QUESTIONS AND ANSWERS
|LATEST VERSION COMPREHENSIVE
QUESTIONS VERIFIED ANSWERS/ACCURATE
SOLUTIONS|ALREADY GRADED A+
Carb function in the body - ANSWER-Main energy source
Glycemic Index - ANSWER-ranking foods based on the relative blood glucose
response observed after ingesting them.
High glucose response= high glycemic index
low glucose response= low glycemic index.
Monosaccharides - ANSWER-glucose, fructose, galactose
Disaccharides - ANSWER-sucrose, lactose, maltose
Polysaccharides - ANSWER-thousands of molecules bound together-starch,
glycogen, fiber
Soluble Fiber - ANSWER-dissolves or swells in water, weight management
(feeling full= satiety), lowering cholesterol, and helps control blood sugar levels
Foods-citrus, apples, bananas, oats, beans
Insoluble Fiber - ANSWER-does not dissolve, helps GI health, prebiotic,
protection against colon cancer
Foods-whole grain, wheat bran, rice, veggies
Insulin - ANSWER-hormone secreted by the pancreas in order to unlock cells to
allow glucose in, lowering glucose levels. It is secreted when blood glucose levels
are too high, above 99
Glucagon - ANSWER-hormone secreted at the opposite time of insulin in order to
raise glucose levels. It is released when glucose levels are too low, releasing
glucose from the liver into the bloodstream
,Type I Diabetes - ANSWER-pancreas can no longer produce insulin
Type II Diabetes - ANSWER-cells develop a resistance to insulin
Gluten - ANSWER-insoluble protein composite // wheat, rye, and barley-
responsible for the elastic consistency of dough
Celiac Disease - ANSWER-inherited disease // immune system attacks small
intestine when gluten is ingested
Normal Fasting Blood Glucose Levels - ANSWER-normal 70-99 mg/dl,
prediabetes 100-125 mg/dl, diabetes greater than 126
Probiotic Vs. Prebiotic - ANSWER-probiotic (yogurt) are healthy bacteria that aid
the GI tract to move everything along, where prebiotics (honey) are mainly fibers
that feed the probiotic bacteria
Lactose Intolerance - ANSWER-lack of lactase, the enzyme that breaks down
lactose into a monosaccharide in order to be absorbed. Since it is not broken down,
it is metabolized by the large intestine, causing pain, gas, bloating, and discomfort
HDL vs. LDL - ANSWER-High Density Lipoprotein (HDL)-good, more protein,
removes cholesterol, want levels above 60
Low Density Lipoprotein (LDL)-bad, more cholesterol by dropping it off, delivers
to your cells
Saturated Fat - ANSWER-single bonds // bagels, milkshakes, cream cheese
Monounsaturated Fats (MUFA) - ANSWER-one double bond // nuts, avocados,
vegetable oils
Polyunsaturated Fats (PUFA) - ANSWER-more than one double bond // plant and
animal foods- salmon, vegetable oils
Omega 3 - ANSWER-Linolenic, double bond after the 3rd carbon, helps prevent
cardiovascular disease// canola oil, soybean oil, salmon
,Omega 6 - ANSWER-Linoleic, double bond after 6th carbon, good for epithelial
cell function and gene expression // soybean oil, meat, sunflower oil
EPA - ANSWER-decrease inflammation// seafood, especially salmon
DHA - ANSWER-brain development and reduce brain inflammation // seafood,
especially salmon
Triglyceride - ANSWER-3 carbon molecule / stored in fat cells
Carbon Chain Size - ANSWER-Small < 6 carbons
Medium 6-12 carbons
Long > 12 carbons
Foods that contain cholesterol - ANSWER--eggs -cheese
Foods that contain saturated fats - ANSWER--burger, pizza, cheese, sausage
Benefits of replacing unsaturated fats with saturated fats - ANSWER--reduction in
total and LDL cholesterol
-reduction in heart attacks and associated death
-improved insulin sensitivity
Trans Fatty Acid - ANSWER-associated with heart disease, increase in LDL
cholesterol // occur naturally in beef and dairy, but are manufactured by partial
hydrogenation
Dietary Guidelines for American fat intake - ANSWER-20-35% total caloric
intake, less than 10% of saturated fats
fat digestion - ANSWER-Mouth-lipase
Small intestine-bile secreted from the gall bladder (bile is produced in the liver),
pancreatic lipases
how much protein per day - ANSWER-.8 g * x kg body weight in kg = lbs/2.2
Ex) 150 lb/2.2= 68 kg
68* .8 = 54.4 grams of protein per day
, functions of protein - ANSWER-most abundant organic substance in the body //
responsible for many functions in the body as well as muscles, skin, bones,
fingernails, hair, etc.
Enzymes - ANSWER-catalyst, breaking down proteins into amino acids
Amino Acid - ANSWER-building blocks of protein, they are bound together by
polypeptide
BCAAs - ANSWER-Leucine, isoleucine, valine
Number of total, essential, and non-essential AA - ANSWER-20 total types, 9
essential, 11 non-essential
Transamination and Deamination - ANSWER-Transfer/removal of amino group
from the amino acids
-hemoglobin, transport proteins past the cell wall / deamination is for making
energy, glucose, and nonessential AA
Amino acid pool - ANSWER-the pool of proteins that have been broken down into
amino acids, they are then used for multiple parts of the body like hormones, cell
membranes, muscle tissue, and enzymes
Complete vs. incomplete protein - ANSWER-complete-high quality, meat, fish,
eggs, poultry, dairy
Incomplete-low quality, plant protein
Complementary protein - ANSWER-certain 2 incomplete proteins eaten together
to make a complete protein / veggies & hummus
Legumes <->Grains(rice)<->vegetables<->nuts<->legumes
Vitamins vs. minerals - ANSWER-Vitamins-organic compounds, fat & water
soluble, some can be damaged by light and heat
Minerals-inorganic, major & trace, neither created nor destroyed
fat soluble vitamins - ANSWER-ADEK
|LATEST VERSION COMPREHENSIVE
QUESTIONS VERIFIED ANSWERS/ACCURATE
SOLUTIONS|ALREADY GRADED A+
Carb function in the body - ANSWER-Main energy source
Glycemic Index - ANSWER-ranking foods based on the relative blood glucose
response observed after ingesting them.
High glucose response= high glycemic index
low glucose response= low glycemic index.
Monosaccharides - ANSWER-glucose, fructose, galactose
Disaccharides - ANSWER-sucrose, lactose, maltose
Polysaccharides - ANSWER-thousands of molecules bound together-starch,
glycogen, fiber
Soluble Fiber - ANSWER-dissolves or swells in water, weight management
(feeling full= satiety), lowering cholesterol, and helps control blood sugar levels
Foods-citrus, apples, bananas, oats, beans
Insoluble Fiber - ANSWER-does not dissolve, helps GI health, prebiotic,
protection against colon cancer
Foods-whole grain, wheat bran, rice, veggies
Insulin - ANSWER-hormone secreted by the pancreas in order to unlock cells to
allow glucose in, lowering glucose levels. It is secreted when blood glucose levels
are too high, above 99
Glucagon - ANSWER-hormone secreted at the opposite time of insulin in order to
raise glucose levels. It is released when glucose levels are too low, releasing
glucose from the liver into the bloodstream
,Type I Diabetes - ANSWER-pancreas can no longer produce insulin
Type II Diabetes - ANSWER-cells develop a resistance to insulin
Gluten - ANSWER-insoluble protein composite // wheat, rye, and barley-
responsible for the elastic consistency of dough
Celiac Disease - ANSWER-inherited disease // immune system attacks small
intestine when gluten is ingested
Normal Fasting Blood Glucose Levels - ANSWER-normal 70-99 mg/dl,
prediabetes 100-125 mg/dl, diabetes greater than 126
Probiotic Vs. Prebiotic - ANSWER-probiotic (yogurt) are healthy bacteria that aid
the GI tract to move everything along, where prebiotics (honey) are mainly fibers
that feed the probiotic bacteria
Lactose Intolerance - ANSWER-lack of lactase, the enzyme that breaks down
lactose into a monosaccharide in order to be absorbed. Since it is not broken down,
it is metabolized by the large intestine, causing pain, gas, bloating, and discomfort
HDL vs. LDL - ANSWER-High Density Lipoprotein (HDL)-good, more protein,
removes cholesterol, want levels above 60
Low Density Lipoprotein (LDL)-bad, more cholesterol by dropping it off, delivers
to your cells
Saturated Fat - ANSWER-single bonds // bagels, milkshakes, cream cheese
Monounsaturated Fats (MUFA) - ANSWER-one double bond // nuts, avocados,
vegetable oils
Polyunsaturated Fats (PUFA) - ANSWER-more than one double bond // plant and
animal foods- salmon, vegetable oils
Omega 3 - ANSWER-Linolenic, double bond after the 3rd carbon, helps prevent
cardiovascular disease// canola oil, soybean oil, salmon
,Omega 6 - ANSWER-Linoleic, double bond after 6th carbon, good for epithelial
cell function and gene expression // soybean oil, meat, sunflower oil
EPA - ANSWER-decrease inflammation// seafood, especially salmon
DHA - ANSWER-brain development and reduce brain inflammation // seafood,
especially salmon
Triglyceride - ANSWER-3 carbon molecule / stored in fat cells
Carbon Chain Size - ANSWER-Small < 6 carbons
Medium 6-12 carbons
Long > 12 carbons
Foods that contain cholesterol - ANSWER--eggs -cheese
Foods that contain saturated fats - ANSWER--burger, pizza, cheese, sausage
Benefits of replacing unsaturated fats with saturated fats - ANSWER--reduction in
total and LDL cholesterol
-reduction in heart attacks and associated death
-improved insulin sensitivity
Trans Fatty Acid - ANSWER-associated with heart disease, increase in LDL
cholesterol // occur naturally in beef and dairy, but are manufactured by partial
hydrogenation
Dietary Guidelines for American fat intake - ANSWER-20-35% total caloric
intake, less than 10% of saturated fats
fat digestion - ANSWER-Mouth-lipase
Small intestine-bile secreted from the gall bladder (bile is produced in the liver),
pancreatic lipases
how much protein per day - ANSWER-.8 g * x kg body weight in kg = lbs/2.2
Ex) 150 lb/2.2= 68 kg
68* .8 = 54.4 grams of protein per day
, functions of protein - ANSWER-most abundant organic substance in the body //
responsible for many functions in the body as well as muscles, skin, bones,
fingernails, hair, etc.
Enzymes - ANSWER-catalyst, breaking down proteins into amino acids
Amino Acid - ANSWER-building blocks of protein, they are bound together by
polypeptide
BCAAs - ANSWER-Leucine, isoleucine, valine
Number of total, essential, and non-essential AA - ANSWER-20 total types, 9
essential, 11 non-essential
Transamination and Deamination - ANSWER-Transfer/removal of amino group
from the amino acids
-hemoglobin, transport proteins past the cell wall / deamination is for making
energy, glucose, and nonessential AA
Amino acid pool - ANSWER-the pool of proteins that have been broken down into
amino acids, they are then used for multiple parts of the body like hormones, cell
membranes, muscle tissue, and enzymes
Complete vs. incomplete protein - ANSWER-complete-high quality, meat, fish,
eggs, poultry, dairy
Incomplete-low quality, plant protein
Complementary protein - ANSWER-certain 2 incomplete proteins eaten together
to make a complete protein / veggies & hummus
Legumes <->Grains(rice)<->vegetables<->nuts<->legumes
Vitamins vs. minerals - ANSWER-Vitamins-organic compounds, fat & water
soluble, some can be damaged by light and heat
Minerals-inorganic, major & trace, neither created nor destroyed
fat soluble vitamins - ANSWER-ADEK
