FNDH 400 final exam
1. PKU: In individuals with PKU, phenylalanine can't be converted to
tyrosine because of the mutation in phenylalanine hydroxylase. So
tyrosine is conditionally essential
2. DIASS V PCDAAS: PDCAAS uses total digestibility, a single reference
pattern, and is truncated
3. AAS V PDCAAS: PDCAAS also takes into account protein digestibility
4. sucrose v high fructose corn syrup: The fructose in sucrose is
bonded to glucose, so it will result in the same free fructose
available for uptake as HFCS where fructose is free already.
5. linoleic acid v. alpha-linoleic acid: Eicosanoid production from
linoleic acid elongated fatty acids are more inflammatory than those
produced from al-
pha-linoleic acid elongated fatty acids
6. sugar alcohols (polyols): Sugar alcohols are a good option for
chewing gum because they are not readily fermented by bacteria in
the mouth, decreasing acid production and thus decreasing cavity
formation.
7.Beano: Beano contains an enzyme that cleaves the alpha 1-6 bonds
in oligosac- charides thereby decreasing the fermentation by the
microbiota in the colon decreasing gas production that can lead to
flatulence
8. Bile: Bile is synthesized by the liver and concentrated in the
,gallbladder and helps emulsify lipids.
9. 6 fructoses and 1 glucose: This compound is selectively fermented by
bene- ficial colon bacteria and is both an oligosaccharide and a
prebiotic.
10.Galactose: Galactose is seldom found in nature alone, and is beta-
bonded to glucose in lactose.
11.Name the only macronutrient that is digested to any great extent in
the mouth and the enzyme responsible for this action: Carbohydrates -
salivary amylase
12.Which type of fiber survives digestion and is excreted as a part of
feces?: nonfermentable, non viscous fiber
13.Name the components of pancreatic juice: Bicarbonate, and Digestive
en- zymes
14.Gastric juice improperly moving back up into the esophagus results
in what condition?: Heartburn and/or gastroesophageal reflux disease
, 15.Name the 2 alternative sweeteners that are derived from natural
sources (not artificial or synthesized): Stevia and Luo Han Guo
(monkfruit) extract
16.Complete proteins: an amino acid score above 100, cannot have
limiting amino acids
17.Complementary proteins: both must have different limiting amino
acids.
18.Alternative sweetener that is a concern for those with PKU:
Aspartame - Aspartame is broken down into phenylalanine, which is
an amino acid that those with PKU should limit. They cannot
metabolize it. Can lead to adverse effects if consumed at too high
levels.
19.Differences between glycogen, oligosaccharides, and cellulose (main
type of fiber): Glycogen chains are alpha 1-4 bonds with alpha 1-6
bond branch points. Oligosaccharides contain alpha 1-6 bonds.
Cellulose contains beta bonds.
20.Digestion process in the stomach and which macronutrients are not
digested to any great extent.: Gastrin stimulates the release of
pepsinogen, gastric lipase, and HCl. HCl activates pepsinogen to
pepsin, which digests protein. Gastric lipase cleaves triglycerides.
Mucus is secreted to protect the stomach itself from the acidic
environment and the digestive enzymes. Carbohydrates are not
digested to any great extent in the stomach.
21.Partial hydrogenation of unsaturated fatty acids results in the formation
1. PKU: In individuals with PKU, phenylalanine can't be converted to
tyrosine because of the mutation in phenylalanine hydroxylase. So
tyrosine is conditionally essential
2. DIASS V PCDAAS: PDCAAS uses total digestibility, a single reference
pattern, and is truncated
3. AAS V PDCAAS: PDCAAS also takes into account protein digestibility
4. sucrose v high fructose corn syrup: The fructose in sucrose is
bonded to glucose, so it will result in the same free fructose
available for uptake as HFCS where fructose is free already.
5. linoleic acid v. alpha-linoleic acid: Eicosanoid production from
linoleic acid elongated fatty acids are more inflammatory than those
produced from al-
pha-linoleic acid elongated fatty acids
6. sugar alcohols (polyols): Sugar alcohols are a good option for
chewing gum because they are not readily fermented by bacteria in
the mouth, decreasing acid production and thus decreasing cavity
formation.
7.Beano: Beano contains an enzyme that cleaves the alpha 1-6 bonds
in oligosac- charides thereby decreasing the fermentation by the
microbiota in the colon decreasing gas production that can lead to
flatulence
8. Bile: Bile is synthesized by the liver and concentrated in the
,gallbladder and helps emulsify lipids.
9. 6 fructoses and 1 glucose: This compound is selectively fermented by
bene- ficial colon bacteria and is both an oligosaccharide and a
prebiotic.
10.Galactose: Galactose is seldom found in nature alone, and is beta-
bonded to glucose in lactose.
11.Name the only macronutrient that is digested to any great extent in
the mouth and the enzyme responsible for this action: Carbohydrates -
salivary amylase
12.Which type of fiber survives digestion and is excreted as a part of
feces?: nonfermentable, non viscous fiber
13.Name the components of pancreatic juice: Bicarbonate, and Digestive
en- zymes
14.Gastric juice improperly moving back up into the esophagus results
in what condition?: Heartburn and/or gastroesophageal reflux disease
, 15.Name the 2 alternative sweeteners that are derived from natural
sources (not artificial or synthesized): Stevia and Luo Han Guo
(monkfruit) extract
16.Complete proteins: an amino acid score above 100, cannot have
limiting amino acids
17.Complementary proteins: both must have different limiting amino
acids.
18.Alternative sweetener that is a concern for those with PKU:
Aspartame - Aspartame is broken down into phenylalanine, which is
an amino acid that those with PKU should limit. They cannot
metabolize it. Can lead to adverse effects if consumed at too high
levels.
19.Differences between glycogen, oligosaccharides, and cellulose (main
type of fiber): Glycogen chains are alpha 1-4 bonds with alpha 1-6
bond branch points. Oligosaccharides contain alpha 1-6 bonds.
Cellulose contains beta bonds.
20.Digestion process in the stomach and which macronutrients are not
digested to any great extent.: Gastrin stimulates the release of
pepsinogen, gastric lipase, and HCl. HCl activates pepsinogen to
pepsin, which digests protein. Gastric lipase cleaves triglycerides.
Mucus is secreted to protect the stomach itself from the acidic
environment and the digestive enzymes. Carbohydrates are not
digested to any great extent in the stomach.
21.Partial hydrogenation of unsaturated fatty acids results in the formation
