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The Plants That We Eat - Study Questions
Introduction
1. How many edible plants have been accounted for in the world?
2. What are the three main crops responsible for more than 50% the world’ energy
uptake?
3. What are the difference between Macronutrients and Micronutrients?
4. According to the Food and Agriculture Organization (FAO) of the UN what is the
percentage food distribution of cereals, root crops and vegetables and fruits. If one
analysis the pie chart, what would be the sources of the category: oils, fats and sugars?
5. What are the recommended energy uptakes by the FDA in the US?
6. What are the variables when calculating the daily calorie requirement of a person?
7. What is YOUR daily calorie requirement? http://www.calculator.net/caloriecalculator.html
8. What is the energy yield of carbohydrates vs fats vs proteins?
9. Why we do not use proteins as an energy source?
10. Define starvation.
11. What is dehydration synthesis (condensation synthesis). Write the equation.
12. What is hydrolysis? Write the equation.
13. When do we use either one of these equations?
14. What are enzymes?
15. What are monomers? dimers? polymesr?
16. What are endergonic and exergonic reactions?
Carbohydrates
17. What are carbohydrates?
18. What are the differences between monosaccharides, disaccharides and
polysaccharides?
19. Give three examples of 6 carbons sugars
20. How do you make maltose, sucrose and lactose. Write the equations. Give examples of
plants that will have these molecules.
21. What is the difference between storage polysaccharides and structural polysaccharides?
What is the function of starch in plants?
22. Where in the plant do we find starch?
23. Name the major starchy grain crops.
24. Name the major starchy underground crops.
25. Name the most important starchy fruits.
26. What is cellulose? Where do you find cellulose? What is the importance of the molecule
of cellulose?
The Potato
1. What is the origin of the white potato?
2. What is its scientific name of the potato and to what botanical family it belongs to?
3. What part of the plant do we eat?
4. Is potato a annual, biennial or perennial plant?
5. What are the nutritional advantages of potato?
6. What are the best climate for best potato growth?
7. What are the top potato producers in the US?
8. What are the uses of the potato in the US today?
9. What are the two main pests that affect potatoes?
10. What was the potato Irish famine and what were its consequences?
11. Name other starchy tubers and roots and how are they used as a source of starch.
12. Why can't potatoes be grown in these areas?
The cereals
1. What is a cereal?
2. What are the germ and the Bran? Relate them to the part of the kernel where they come
from. Draw a sketch of a grain.
3. What is the endosperm and what is its role in the seed?
WHEAT
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Why is wheat an important cereal? Scientific Name?
Who is the number one producer in the world? Where in the U. S. is wheat produced?
What is gluten? What are its properties?
Name the nutrients (minerals, vitamins, amino acids, etc.) present in wheat.
Are the nutrients of wheat evenly distributed through the kernel?
Name the differences between white flour, white enriched flour, whole wheat flour and
graham flour.
10. Besides flours, what other uses are attributed to wheat?
CORN
11. What is the origin of corn?
12. What are the amino acids and vitamins deficiencies in corn? How did the Native Americans
compensated for such deficiencies?
13. In addition to its nutritional value as a food, what other uses are attributed to corn?
What is Teosinte?
RICE
14. What is the origin of rice?
15. What are the dietary and culinary advantages of rice ?
16. What are the disadvantages of white rice against brown rice?
17. Is rice produced in the U.S. where? Name products that are made of rice.
18. What is golden rice?
OATS, BARLEY, RYE, MILLET and SORGHUM
19. What are oats used for?
20. Why are oats so highly nutritious?
21. Are the bran and the germ removed during the processing of oats?
22. Name some uses for barley.
23. Name some uses for rye
24. Name some uses for millet
25. Name some uses for sorghum
Lipids
1. Define a lipid.
2. Name the functions of lipids in living being.
3. Name the two major groups of lipids and the types included in each group.
4. What are the differences between saturated and unsaturated triglycerides?
5. Give examples of plants with saturated fatty acids.
6. Give examples of plants with unsaturated fatty acids.
Proteins and Micronutrients
1. Define proteins
2. Name the functions of proteins in living beings.
3. What is an amino acid?
4. How do you recognize an amino acid?
5. What are essential amino acids?
6. Are all proteins the same? Explain the difference in protein quality.
7. What are complete and incomplete proteins?
8. Can a single plant provide all the proteins requirement necessary?
9. How do we solve the above "protein problem" in a strict vegetarian diet?
10. What is Succotash?
11. What are micronutrients?
12. What are the vitamins that are fat soluble?
13. What are the vitamins that are water soluble?
14. What are the functions of vitamins in living organisms?
15. Name six functions attribute to proteins and give examples.
16. What family of plants are very high in proteins?
17. What is Nitrogen fixation?
18. Who is responsible for nitrogen fixation?
19. Name some characteristics of the legumes.
20. What is the geographical origin of beans?
21. What is the nutritional advantage of beans?
22. Give some of the characteristics of Pisum sativum (peas)
23. What is the origin of peanuts? What are the nutritional advantages of peanuts?
24. What are the economic uses of peanuts?
25. What is the origin of soy beans? What are the nutritional advantages of soy beans?
26. What are the economic uses of peanuts?
27. Name different legumes that you used in the lab.
28. In what part of the plant do you find proteins?
29. In the lab, what type of test do you use to determine presence of proteins?