FNDH 400 Lindshield Questions and Answers(2022/2023)
(Verified Answers)
True/ False
Saccharine's structure is similar to sucrose, but it has chlorine replacing hydroxyl
molecules
False
Sucralose's structure is similar to sucrose, but it has chlorine replacing hydroxyl
molecules
True / False
Bile, produced by the pancreas and stored in the liver, acts as an emulsifier during
digestion.
False
Bile, produced by the liver and stored in the gall bladder, acts as an emulsifier during
digestion.
True / False
In carbohydrate digestion in the small intestine, salivary amylase and gastric amylase
produce amino acid end products.
False.
In carbohydrate digestion in the small intestine, pancreatic amylase and
disaccharidases produce monosaccharide end products.
True / False
False. Oligosaccharides contain beta 1-6 bonds which allows them to survive digestion
and then be excreted in feces.
False.
Oligosaccharides contain alpha 1-6 bonds which allows them to survive digestion and
then be fermented in the colon.
True / False
limiting amino acid is an essential amino acid that is found in inadequate amounts in a
lacking protein.
False.
A limiting amino acid is an essential amino acid that is found in inadequate amounts in
an incomplete protein.
True / False
Omega-3 fatty acids are more inflammatory than omega-6 fatty acids because of the
eicosanoids produced by them.
False
Omega-6 fatty acids are more inflammatory than omega-3 fatty acids because of the
eicosanoids produced by them.
True / False
In protein digestion in the small intestine, salivary amylase and peptidase produce
monosaccharide end products.
False.
In protein digestion in the small intestine, proteases and peptidases produce dipeptide,
tripeptide, and amino acid end products.
,True / False
Consuming high-fructose corn syrup and sucrose will result in the approximately the
same end products after digestion.
TRUE
True / False
Marasmus is a condition that results from a lack of protein and calorie consumption.
TRUE
True / False
In triglyceride digestion in the small intestine, phospholipase A2 produces glycerol and
sterol end products.
False.
In triglyceride digestion in the small intestine, pancreatic lipase produces 2-
monoglyceride and 2 free fatty acid end products.
True / False
In PKU, phenylalanine is a conditionally essential amino acid because it cannot be
synthesized from tryptophan.
False.
In PKU, tyrosine is a conditionally essential amino acid because it cannot be
synthesized from phenylalanine.
True / False
Cis fatty acids have a higher melting point than trans fatty acids.
False.
Cis fatty acids have a lower melting point than trans fatty acids.
A) Name the class of alternative sweeteners that are commonly used in sugar free
chewing gum. B) Why are these alternative sweeteners good options for this type of
application?
Sugar alcohols. They are good options because they are not fermented by bacteria in
the mouth, which can result in acid production which can lead to cavity formation/tooth
decay.
Your friend is vegetarian, knows you're in FNDH 400, and has heard about combining
different plant proteins to provide the amino acids that humans need. What is the name
for proteins used in this way, and briefly describe how this works?
Complementary proteins. This works by consuming two incomplete protein foods with
different limiting amino acids (those not found in adequate amounts) so that they can
complement one another by providing the amino acids the other protein lacks.
Your friend is confused about the difference between a probiotic and a prebiotic. Please
briefly describe the difference to your friend.
A probiotic is a live microorganism that is consumed and then is supposed to colonize
somewhere in the GI tract. A prebiotic is a nondigestible food component that survives
digestion and then is selectively fermented by beneficial bacteria in the GI tract.
Partial hydrogenation results in the formation of what notable compound? Why is it
viewed so negatively?
Partial hydrogenation results in the formation of trans fatty acids. Trans fatty acids are
viewed so negatively because their consumption results in increased LDL and
decreased HDL, both changes that are associated with increased risk of cardiovascular
disease.
, A human intervention study is conducted to determine whether 4 doses of a treatment
are effective in improving a disease outcome.
1. Very low p=0.09; 2. Low p=0.05; 3. Medium p=0.01; 4. High p=0.01
A) Which of the treatment doses significantly improved disease outcomes based on the
provided p-values? B) What can you interpret from these results regarding what dose
should be recommended to improve outcomes but not provide more than is needed?
A) The medium and high doses significantly improved disease outcomes.
B) What can be interpreted from these results is that the medium dose should be
recommended because there was not any improvement by providing the high dose.
Your friend is wanting to consume a high-fiber diet to reduce the chance of developing
atherosclerosis (hardening of the arteries), and asks what type of fiber you recommend
consuming given this interest. What would you recommend to your friend based on
what you learned in class, and why do you recommend it?
My friend would be best served consuming fermentable, viscous fiber because it binds
bile acids, causing them to be excreted. Since bile acids are synthesized from
cholesterol this causes more cholesterol to be used for this purpose, thus decreasing
cholesterol that can contribute to atherosclerosis.
A) Name the fatty acids in the triglyceride below using omega nomenclature. B) Indicate
whether they are saturated, MUFA, or PUFA. C) If the fatty acid contains double bonds,
indicate whether they are in the cis or trans conformation.
18:1 n-9 cis MUFA, 18:0 saturated, 18:2 n-7 both cis PUFA
Your friend read a story about how consuming certain fats, primarily found in fatty fish,
is important because of compounds produced from them as compared to similar
compounds produced from other fats. Based on what you learned in class: A) what are
the compounds produced, B) what do the compounds do, and C) what fats are
involved?
A. Eicosanoids.
B. They are hormone-like compounds which act locally rather than being produced in
one tissue and then traveling to another tissue.
C. They are produced from omega-3 and omega-6 fatty acids. Fatty fish contain omega-
3 fatty acids that produce eicosanoids that are less inflammatory than those produced
from omega-6 fatty acids.
The following systematic literature review looked at the relationship between alcohol
intake and esophageal cancer and then calculated the summary estimate odds ratio
(OR) (large diamond, center of diamond is overall OR, ends are ends of 95%
confidence intervals CI) from all the studies together.
(Verified Answers)
True/ False
Saccharine's structure is similar to sucrose, but it has chlorine replacing hydroxyl
molecules
False
Sucralose's structure is similar to sucrose, but it has chlorine replacing hydroxyl
molecules
True / False
Bile, produced by the pancreas and stored in the liver, acts as an emulsifier during
digestion.
False
Bile, produced by the liver and stored in the gall bladder, acts as an emulsifier during
digestion.
True / False
In carbohydrate digestion in the small intestine, salivary amylase and gastric amylase
produce amino acid end products.
False.
In carbohydrate digestion in the small intestine, pancreatic amylase and
disaccharidases produce monosaccharide end products.
True / False
False. Oligosaccharides contain beta 1-6 bonds which allows them to survive digestion
and then be excreted in feces.
False.
Oligosaccharides contain alpha 1-6 bonds which allows them to survive digestion and
then be fermented in the colon.
True / False
limiting amino acid is an essential amino acid that is found in inadequate amounts in a
lacking protein.
False.
A limiting amino acid is an essential amino acid that is found in inadequate amounts in
an incomplete protein.
True / False
Omega-3 fatty acids are more inflammatory than omega-6 fatty acids because of the
eicosanoids produced by them.
False
Omega-6 fatty acids are more inflammatory than omega-3 fatty acids because of the
eicosanoids produced by them.
True / False
In protein digestion in the small intestine, salivary amylase and peptidase produce
monosaccharide end products.
False.
In protein digestion in the small intestine, proteases and peptidases produce dipeptide,
tripeptide, and amino acid end products.
,True / False
Consuming high-fructose corn syrup and sucrose will result in the approximately the
same end products after digestion.
TRUE
True / False
Marasmus is a condition that results from a lack of protein and calorie consumption.
TRUE
True / False
In triglyceride digestion in the small intestine, phospholipase A2 produces glycerol and
sterol end products.
False.
In triglyceride digestion in the small intestine, pancreatic lipase produces 2-
monoglyceride and 2 free fatty acid end products.
True / False
In PKU, phenylalanine is a conditionally essential amino acid because it cannot be
synthesized from tryptophan.
False.
In PKU, tyrosine is a conditionally essential amino acid because it cannot be
synthesized from phenylalanine.
True / False
Cis fatty acids have a higher melting point than trans fatty acids.
False.
Cis fatty acids have a lower melting point than trans fatty acids.
A) Name the class of alternative sweeteners that are commonly used in sugar free
chewing gum. B) Why are these alternative sweeteners good options for this type of
application?
Sugar alcohols. They are good options because they are not fermented by bacteria in
the mouth, which can result in acid production which can lead to cavity formation/tooth
decay.
Your friend is vegetarian, knows you're in FNDH 400, and has heard about combining
different plant proteins to provide the amino acids that humans need. What is the name
for proteins used in this way, and briefly describe how this works?
Complementary proteins. This works by consuming two incomplete protein foods with
different limiting amino acids (those not found in adequate amounts) so that they can
complement one another by providing the amino acids the other protein lacks.
Your friend is confused about the difference between a probiotic and a prebiotic. Please
briefly describe the difference to your friend.
A probiotic is a live microorganism that is consumed and then is supposed to colonize
somewhere in the GI tract. A prebiotic is a nondigestible food component that survives
digestion and then is selectively fermented by beneficial bacteria in the GI tract.
Partial hydrogenation results in the formation of what notable compound? Why is it
viewed so negatively?
Partial hydrogenation results in the formation of trans fatty acids. Trans fatty acids are
viewed so negatively because their consumption results in increased LDL and
decreased HDL, both changes that are associated with increased risk of cardiovascular
disease.
, A human intervention study is conducted to determine whether 4 doses of a treatment
are effective in improving a disease outcome.
1. Very low p=0.09; 2. Low p=0.05; 3. Medium p=0.01; 4. High p=0.01
A) Which of the treatment doses significantly improved disease outcomes based on the
provided p-values? B) What can you interpret from these results regarding what dose
should be recommended to improve outcomes but not provide more than is needed?
A) The medium and high doses significantly improved disease outcomes.
B) What can be interpreted from these results is that the medium dose should be
recommended because there was not any improvement by providing the high dose.
Your friend is wanting to consume a high-fiber diet to reduce the chance of developing
atherosclerosis (hardening of the arteries), and asks what type of fiber you recommend
consuming given this interest. What would you recommend to your friend based on
what you learned in class, and why do you recommend it?
My friend would be best served consuming fermentable, viscous fiber because it binds
bile acids, causing them to be excreted. Since bile acids are synthesized from
cholesterol this causes more cholesterol to be used for this purpose, thus decreasing
cholesterol that can contribute to atherosclerosis.
A) Name the fatty acids in the triglyceride below using omega nomenclature. B) Indicate
whether they are saturated, MUFA, or PUFA. C) If the fatty acid contains double bonds,
indicate whether they are in the cis or trans conformation.
18:1 n-9 cis MUFA, 18:0 saturated, 18:2 n-7 both cis PUFA
Your friend read a story about how consuming certain fats, primarily found in fatty fish,
is important because of compounds produced from them as compared to similar
compounds produced from other fats. Based on what you learned in class: A) what are
the compounds produced, B) what do the compounds do, and C) what fats are
involved?
A. Eicosanoids.
B. They are hormone-like compounds which act locally rather than being produced in
one tissue and then traveling to another tissue.
C. They are produced from omega-3 and omega-6 fatty acids. Fatty fish contain omega-
3 fatty acids that produce eicosanoids that are less inflammatory than those produced
from omega-6 fatty acids.
The following systematic literature review looked at the relationship between alcohol
intake and esophageal cancer and then calculated the summary estimate odds ratio
(OR) (large diamond, center of diamond is overall OR, ends are ends of 95%
confidence intervals CI) from all the studies together.
