Download Study Guide Questions Midterm 2

Study Guide Questions BIOL 103 Midterm #2 Chapter 4: 1. What are food sources of carbohydrates? 2. Name all the simple sugars. Determine whether they are monosaccharaides or disaccharides. 3. What are sucrose, lactose, and maltose made of? 4. Name all the complex sugars. 5. What is the difference between alpha and beta glycosidic bonds? Give an example of carbohydrates that uses those bonds? 6. What does it mean when carbohydrates are digestible or non-­‐digestible? Give an example of each. 7. What does it mean when carbohydrates are fermentable and non-­‐
fermentable? Give an example of each. 8. What does it mean when carbohydrates are soluble or not soluble? How does their solubility affect the carbohydrates’ effect on blood lipid, blood glucose, fullness/obesity, and bowel movement? 9. What is lactose intolerance? What are some reasons one may have lactose intolerance? 10. What is the difference between starch and glycogen? Where is glycogen stored? 11. What is a resistant starch? 12. What is the difference between amylose and amylopectin? 13. Name two main usages for glucose. 14. What is a dietary fiber? Functional fiber? Total fiber? 15. Categorize gums, mucilage, pectin, cellulose, hemicellulose, lignin, and resistant starch into soluble or insoluble fiber. 16. Explain carbohydrates digestion from mouth to large intestine. How would it be different if it were starch vs. fiber? 17. What is the order the body uses macronutrients for energy? 18. What is ketosis? What is a reason why someone would get ketosis? 19. Explain how hormones (insulin and glucagon) control blood glucose during hyperglycemia and hypoglycemia. 20. What is glycemic index? What does it mean if a food is high in glycemic index? 21. What are 3 forms of diabetes? What is diabetes? 22. What are pros/cons of having carbohydrates in our diet? 23. What are differences between nutritive and non-­‐nutritive sweeteners? Gives examples of each. Chapter 5: 1. What are the different types of fats in our body? What are their roles? 2. How does chain length and saturation of fatty acids affect a fat’s structure in room temperature? 3. What is the difference between saturated and unsaturated fatty acids? 4. What is the difference between cis and trans fatty acids? How is trans fat produced? 5. What are pros/cons of having transfat in your food? 6. What is the difference between non-­‐essential and essential fatty acids? How can you tell if a fat is essential or non-­‐essential? 7. What are functions of triglycerides? 8. What is the difference between visceral and subcutaneous fat? How can we use that info to apply to someone with apple or pear shaped body? 9. What are good sources of saturated fat? How about sources of polyunsaturated fats? 10. What are roles of phospholipids? Give examples. 11. What are roles of sterols? Give examples. 12. Explain how fat is digested. Name enzymes, organs (from mouth to small intestine). 13. How is fat absorbed? Which vehicles does it use? How are lipids transported in our body? 14. What are the differences among VLDL, LDL, IDL, and HDL – not just their composition but what they carry/deliver/pick up? 15. Why do people use Olestra? 16. Name some diseases/health risks associated with a high fat diet. 17. What are some AHA recommendations from your textbook? Chapter 6: 1. What are proteins made up of? What are the differences among essential, non-­‐essential, and conditionally essential amino acids? 2. Proteins are linked by what type of bond? 3. Name specific functions of proteins. 4. What is edema? How is edema related to protein in our diet? 5. What are factors that can denature a protein? Why is it a problem if a protein denatures? 6. Where does protein start digestion? How is protein digested? 7. What is celiac disease? What is cystic fibrosis? 8. How is protein synthesized in our body? How does this differ depending on if the missing amino acids are essential or non-­‐essential? 9. What is an amino acid pool? How does protein turnover impact our dietary protein requirement? 10. How does proteins break down in your body? 11. What are consequences of having too much protein in your diet? 12. Explain nitrogen equilibrium. Why would health professionals look at nitrogen balance of patients? 13. What is the RDA of protein in our diet? How does this RDA change if the patient were to have on physical stress or infections? 14. Explain if vegans can have enough protein in their diet. 15. What are the differences between vegans and vegetarians? 16. What are health pros and risks of being a very strict vegan? 17. What is PEM? Explain two that we have discussed in class?