NSC 150- GCU exam 1 questions and
answers 2023/2024
Function of carbs in body - Answer-energy
Glycemic response - Answer-The effect that food or meal has on blood glucose levels
after consumption
Glycemic index- what does it mean, why would you want to know the glycemic index of
a food - Answer-- Glycemic index is a value assigned to foods based on how quickly
and how high those foods cause increases in blood glucose levels.
- You would want to know the glycemic index of a food because it will help you make
healthier food choices and helps measure foods and how much they may increase your
blood sugar levels
How does your body manage blood glucose? - Answer-Blood glucose levels increase
after you eat a meal so when our blood sugar rises cells in the pancreas release insulin
causing the body to absorb glucose from the blood which lowers the blood sugar level
back to normal
Monosaccharides & disaccharides (names) - Answer-- Monosaccharides are a single
simple sugar unit (glucose, fructose, galactose) and they cant be broken down into
simple sugar units, mono=one
- Disaccharides are made of two subunits, di=two
What are the polysaccharides - Answer-Carbohydrates composed of long chains of
monosaccharide units
What differentiates starch from fiber - Answer-Humans have enzymes that allow it to
digest starch, fiber is indigestible and passes through the digestive system to the gut
Soluble and insoluble fiber differentiate (foods and benefits) - Answer-- Soluble fiber
dissolves in water, and includes plant pectin and gums
- Insoluble fiber doesn't dissolve in water
Insulin and glucagon (effects of; when are they secreted) - Answer-- Insulin is produced
to keep blood glucose from rising too high
- Glucagon keeps blood glucose from dropping too low
Type 1 vs type 2 diabetes - Answer-Type 1 is a genetic condition that often show up
early in life
- Pancreas does not produce enough insulin
Type 2 is mainly lifestyle related and develops over time
- Your body does not respond normally to insulin
, What is gluten - Answer-Gluten is a protein found in many grains, including wheat,
barley and rye. Gluten provides no essential nutrients. It can trigger a severe
autoimmune response or other unpleasant symptoms
What causes Celiac disease - Answer-An abnormal immune system reaction to the
protein gluten
Normal fasting blood glucose levels - Answer-99 mg/dl or lower is normal, 100 to 125
mg/dl indicates you have prediabetes
Probiotic v prebiotic and examples - Answer-- Probiotics are foods or supplements that
contain live microorganisms intended to maintain or improve the "good" bacteria
(normal microflora) in the body. in foods such as yogurt or sauerkraut
- Prebiotics are foods (typically high-fiber foods) that act as food for human microflora.
they are in foods such as whole grains, bananas, greens, and more.
Where are carbohydrates absorbed and in what form - Answer-- They are absorbed into
the blood in the small intestine
- Digested to glucose, fructose and galactose
What causes lactose intolerance - Answer-Your body not producing enough lactase
Differentiate factors of fatty acids - Answer-In the number of C atoms, from 12-C to 24-
C, and in the number of double bonds in the chain, from none to one, two, or three
Short chain, medium chain, long chain fatty acid (# of carbons) - Answer-- Short chain
has 2-6 carbons
- Medium chain has 6-12 carbons
- Long chain has 13-21 carbons
HDL vs LDL - Answer-- HDL is good cholesterol, healthy level may protect against heart
attack and stroke
- LDL is bad cholesterol, contributes to fatty buildups in arteries
- HDL carries LDL away from the arteries and back to the liver
Saturated fat v. monounsaturated fats (MUFA) v. polyunsaturated fats (PUFA) -
Answer-- Monounsaturated fats have one double bond, fats are liquid at room temp but
strat to harden when chilled
- Saturated fats and trans fats are solid at room temp, chain of carbon atoms
- Polyunsaturated fats have 2-6 double bonds
Essential fatty acids (names and benefits) why are they named omega 3 & omega 6? -
Answer-- Essential fatty acids: Alpha linolenic acid (Omega 3), linoleic acid (omega 6)
answers 2023/2024
Function of carbs in body - Answer-energy
Glycemic response - Answer-The effect that food or meal has on blood glucose levels
after consumption
Glycemic index- what does it mean, why would you want to know the glycemic index of
a food - Answer-- Glycemic index is a value assigned to foods based on how quickly
and how high those foods cause increases in blood glucose levels.
- You would want to know the glycemic index of a food because it will help you make
healthier food choices and helps measure foods and how much they may increase your
blood sugar levels
How does your body manage blood glucose? - Answer-Blood glucose levels increase
after you eat a meal so when our blood sugar rises cells in the pancreas release insulin
causing the body to absorb glucose from the blood which lowers the blood sugar level
back to normal
Monosaccharides & disaccharides (names) - Answer-- Monosaccharides are a single
simple sugar unit (glucose, fructose, galactose) and they cant be broken down into
simple sugar units, mono=one
- Disaccharides are made of two subunits, di=two
What are the polysaccharides - Answer-Carbohydrates composed of long chains of
monosaccharide units
What differentiates starch from fiber - Answer-Humans have enzymes that allow it to
digest starch, fiber is indigestible and passes through the digestive system to the gut
Soluble and insoluble fiber differentiate (foods and benefits) - Answer-- Soluble fiber
dissolves in water, and includes plant pectin and gums
- Insoluble fiber doesn't dissolve in water
Insulin and glucagon (effects of; when are they secreted) - Answer-- Insulin is produced
to keep blood glucose from rising too high
- Glucagon keeps blood glucose from dropping too low
Type 1 vs type 2 diabetes - Answer-Type 1 is a genetic condition that often show up
early in life
- Pancreas does not produce enough insulin
Type 2 is mainly lifestyle related and develops over time
- Your body does not respond normally to insulin
, What is gluten - Answer-Gluten is a protein found in many grains, including wheat,
barley and rye. Gluten provides no essential nutrients. It can trigger a severe
autoimmune response or other unpleasant symptoms
What causes Celiac disease - Answer-An abnormal immune system reaction to the
protein gluten
Normal fasting blood glucose levels - Answer-99 mg/dl or lower is normal, 100 to 125
mg/dl indicates you have prediabetes
Probiotic v prebiotic and examples - Answer-- Probiotics are foods or supplements that
contain live microorganisms intended to maintain or improve the "good" bacteria
(normal microflora) in the body. in foods such as yogurt or sauerkraut
- Prebiotics are foods (typically high-fiber foods) that act as food for human microflora.
they are in foods such as whole grains, bananas, greens, and more.
Where are carbohydrates absorbed and in what form - Answer-- They are absorbed into
the blood in the small intestine
- Digested to glucose, fructose and galactose
What causes lactose intolerance - Answer-Your body not producing enough lactase
Differentiate factors of fatty acids - Answer-In the number of C atoms, from 12-C to 24-
C, and in the number of double bonds in the chain, from none to one, two, or three
Short chain, medium chain, long chain fatty acid (# of carbons) - Answer-- Short chain
has 2-6 carbons
- Medium chain has 6-12 carbons
- Long chain has 13-21 carbons
HDL vs LDL - Answer-- HDL is good cholesterol, healthy level may protect against heart
attack and stroke
- LDL is bad cholesterol, contributes to fatty buildups in arteries
- HDL carries LDL away from the arteries and back to the liver
Saturated fat v. monounsaturated fats (MUFA) v. polyunsaturated fats (PUFA) -
Answer-- Monounsaturated fats have one double bond, fats are liquid at room temp but
strat to harden when chilled
- Saturated fats and trans fats are solid at room temp, chain of carbon atoms
- Polyunsaturated fats have 2-6 double bonds
Essential fatty acids (names and benefits) why are they named omega 3 & omega 6? -
Answer-- Essential fatty acids: Alpha linolenic acid (Omega 3), linoleic acid (omega 6)
