Download Final Review Part I

Nutrition Science 07/08 Periods 3/9 Final Review Guide ANSWER KEY
Food Choices
1. List 5 determinants of why we eat what we eat. TASTE, CULTURE, RELIGION,
ECONOMICS, SOCIAL NORMS, ADVERTISING
Taste & Smell
2.
3.
4.
5.
What is the name of the raised bumps on your tongue? PAPILLAE
What is the function of the structures from #2? GRIP FOOD, HOUSE TASTE BUDS
What are the five tastes? SALTY, SWEET, SOUR, BITTER, UMAMI (MEATY/MSG)
What are the three types of tasters and how do they differ? SUPER, MEDIUM, AND NONTASTERS; BY THE NUMBER OF PAPILLAE ON THEIR TONGUES/THEIR ABILITY
TO PERCEIVE BITTER
6. What other sense must be working properly for you to be able to taste your food? SMELL
7. What is the name of the system that is responsible for the sense from #6? OLFACTORY
8. Where is the FLAVOR of food determined? BRAIN (TASTE + SMELL = FLAVOR)
Nutrients
9. What are the six essential nutrients? Why are these nutrients called essential? CARBS,
PROTEINS, LIPIDS, VITAMINS, MINERALS, WATER; BECAUSE YOU BODY MUST
HAVE THEM TO FUNCTION PROPERLY
10. Define macronutrient. NUTRIENTS THAT PROVIDE ENERGY AND ARE NEEDED IN
LARGE AMOUNTS
11. Which nutrients are macronutrients? CARBS, PROTEINS, LIPIDS
12. List the macronutrients, their building blocks, the name of the bonds that hold them together,
and the amount of kcals each provides. CARBS, MONOSACCHARIDES, GLYCOSIDIC, 4
KCALS; PROTEINS, AMINO ACIDS, PEPTIDE, 4 KCALS; LIPIDS, FATTY ACIDS; 9
KCALS
13. Define micronutrient. NUTRIENTS THAT DO NOT PROVIDE ENERGY AND ARE
NEEDED IN SMALL AMOUNTS
14. Which nutrients are micronutrients? VITAMINS AND MINERALS
15. What is the function of carbohydrates in your body? PREFERRED ENERGY SOURCE; TO
SERVE AS REACTANT IN CELLULAR RESPIRATION WHICH IS THE PROCESS
DURING WHICH YOUR BODY TRANSFORMS GLUCOSE INTO USEABLE ENERGY,
ATP
16. What are the functions of proteins in your body? ENZYMES, TRANSPORT, BUFFER,
STRUCTURAL/MUSCLE, HORMONES, BUFFERS (AGAINST CHANGES IN PH)
17. What are the functions of lipids in your body? INSULATION, PROTECTION,
COMPONENTS OF CELL MEMBRANES, TRANSPORT FAT-SOLUBLE VITAMINS,
BUFFERS
Cell Respiration
18. What is the chemical equation of cell respiration? O2 + c6H12O6  H20 + CO2 + ATP
19. What is the purpose of cell respiration? TO CONVERT GLUCOSE INTO ATP
20. What are the reactants of cell respiration? OXYGEN, GLUCOSE
21. What are the products of cell respiration? WATER, CARBON DIOXIDE, ATP
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Food Sources
Which foods are significant sources of:
22. Carbohydrates: GRAINS: BREAD, PASTA, CEREALS
23. Fats: OILS (GOOD), DAIRY PRODUCTS, MEAT (BAD)
24. Proteins: MEAT, BEANS, SOY, NUTS
Energy & Metabolism
25. Define metabolism. THE SUM OF ALL THE BIOCHEMICAL REACTIONS IN THE
HUMAN BODY, BOTH OF SYNTHESIS (ANABOLISM) AND BREAK DOWN
(CATABOLISM)
26. When food is digested, it is being “burned” or broken down. This type of reaction is catabolic or
anabolic? CATABOLIC
27. A new muscle protein is synthesized. This type of reaction is catabolic or anabolic? ANABOLIC
28. Define calorie. THE AMOUNT OF HEAT ENERGY IT TAKES TO RAISE 1G OF WATER 1
C
29. How many calories are in a kilocalorie? 1,000
30. Last night, I ate 7 Wheat Thins Ranch crackers. How many Calories did I consume? The
nutritional information states the following: Serving size: 14 crackers - Calories: 130.
65 CALORIES
31. A food is burned. The temperature of 100 mL of water is raised from 22 degrees Celsius to 122
degrees Celsius. How many calories of heat energy did the food release? 10,000 calories
32. Define BMR. What the formula? BASAL METABOLIC RATE; THE AMOUNT OF
ENERGY, YOU NEED AT REST, TO RUN BASIC PHYSIOLOGICAL FUNCTIONS
(HEART, BREATHING); DO NOT INCLUDE ACTIVITY
Weight (pounds)
2.2
X 1 (men) OR X .9 (women) X 24
33. True or false: physical activity is accounted for in an individual’s BMR. NO
34. During growth and development, your metabolic rate is RAPID or SLOW (circle one). RAPID
35. Define BMI. What’s the formula? BODY MASS INDEX
Weight (pounds)
[Height (inches)]2
x 703
36. What is BMI a measurement of? MEASURE OF THE WEIGHT OF A PERSON SCALED
ACCORDING TO HEIGHT
37. Why is BMI a limited measurement? DOES NOT DIFFERENTIATE BETWEEN MUSCLE
WEIGHT AND FAT WEIGHT
38. Jerry is 6’ tall, 185 pounds, and works out 4 times a week. He has well defined muscles; low body
fat percentage stored evenly, broad shoulders, and a slim waist. He would be categorized as which
body type? Ectomorph, endomorph, or mesomorph
39. Doug is 5’11” and weighs 137 pounds. He has very little body fat, long, thin arms and legs, and it
seems like he can eat whatever he wants without gaining any weight. He would be categorized as
which body type? Ectomorph, endomorph, mesomorph
40. Angela joins a gym. She begins expending 1200 Calories more than her energy needs per week.
Over 4 weeks, will Angela lose OR gain weight? LOSE
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41. Molly loves cheese and has been consuming about 700 Calories every week above her energy
needs due to the new cheese shop in town. Over 4 weeks, will Molly lose or gain weight? GAIN
Food Safety
42. Define food borne illness. ILLNESS CAUSED BY THE TRANSMISSION OF BACTERIA
IN FOODS
43. Salmonella bacteria are most commonly found in what types of foods? CHICKEN, EGGS,
UNPASTEURIZED MILK
44. Which bacteria is the “deadly” one that causes long term damage? BOTULISM
45. Which bacteria is most commonly found in foods in the US? E. COLI
Food Production
46. What are the two types of fermentation and what organism performs each? LACTIC ACID
FERMENTATION (BACTERIA) AND ALCOHOL FERMENTATION (YEAST)
47. How is each type of fermentation used in food production? LACTIC ACID FERMENTATION:
YOGURT, CHEESE; ALCOHOL FERMENTATION: BEER, BREAD
48. What serves as the food source(s) for each organism in each type of fermentation? (2 organisms, 3
food sources); YEAST USE STARCH AND SUCROSE; BACTERIA USE LACTOSE
Eating Disorders
49. Which eating disorder is characterized by semi-starvation? ANOREXIA
50. Which eating disorder is characterized by cycles of binging and purging? BULIMIA
Enzymes
51. Define catalyst. A MOLECULE THAT SPEEDS UP CHEMICAL REACTIONS
52. How are enzymes usually named? -ASE
53. What is the function of enzymes in your body? TO ACT AS CATALYSTS
What is the name of the enzyme that digests:
54. Proteins: PROTEASE
55. Carbohydrates: LACTASE, SUCRASE, FRUCTASE
56. Lipids: LIPASE
Portion Distortion
57. What is a portion? THE AMOUNT OF FOOD A NORMAL MEAL CONTAINS; SIMILAR
TO A SERVING SIZE
58. What is portion distortion? WHEN THE SIZES OF INDIVIDUAL FOODS AND MEALS
HAVE GOTTEN BIGGER AND BIGGER
59. How is Harold’s Deli an example of portion distortion? MEALS MEANT FOR FAMILIES
CAN SOMETIMES BE CONSUMED BY JUST 1 PERIOD
Food Labels
60. What is the serving size for this food? ½ cup
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61. How many cups are in the entire package? 15 X ½ = 7.5 cups
62. If you ate 1 cup of this food, how many Calories would you consume? 230 X 2 = 460 C
63. If you ate ½ cup of this food, how many grams of saturated fat would you consume? 2 g
64. If you ate the entire package of this product, how many grams of protein would you consume?
15 X 5 g = 75 g
65. If you ate the entire package of this product, what percent of your daily value would you have
consumed for dietary fiber? 12% X 15 = 180%
Diabetes
80. Which organ is involved in monitoring blood glucose levels? PANCREAS
81. What is the function of insulin? STIMULATE CELLS TO TAKE IN GLUCOSE
FROM BLOOD
82. True or false: The hormone insulin is release after eating to signal cells to uptake glucose
from the blood.
83. True or false: During periods of fasting, the hormone glucagon signals to the liver to
break down glycogen and release it as glucose into the blood stream.
84. True or false: The pancreas releases both insulin and glucagon.
85. Type I diabetes or type II diabetes: the failure to make insulin.
86. Type I diabetes or type II diabetes: the failure to respond to insulin.
87. Hypoglycemia or hyperglycemia: too low blood sugar
88.Hypoglycemia or hyperglycemia: too high blood sugar.
Food Pyramid
89. Why was the food pyramid changed after 12 years? What are two changes? VERTICAL
BANDS; STAIRS AND EXERCISE
90. How do the food groups now run in the new pyramid? VERTICALLY
91. What does the different sizes of bands show? PROPORTIONS OF EACH GROUP AS
PART OF A WHOLE EVERY DAY
92. What do the different colors of the bands represent? FOOD GROUPS
93. What are the food groups? List a few foods in each. MILK, MEAT AND BEANS,
VEGETABLES, FRUIT, OILS, GRAINS
94. What should the steps on the side of the pyramid remind us to do? EXERCISE
Fad Diets
95. What are some usual claims of fad diets? RAPID WEIGHT LOSS, NO NEED TO
EXERCISE
96. What are some ways to evaluate fad diets? SEE WHETHER OR NOT IT HAS VALID
SCIENTIFIC RESEARCH TO BACK IT UP; RESEARCH WHETHER IT GOES
AGAINST DIETARY RECOMMENDATIONS, DOWNPLAYS EXERCISE
Vegetarianism
97. What are the types of vegetarians and what is included in each of their diets? *SEE
SUPPLEMENTAL QUESTIONS
98. How do vegetarians and vegans differ? VEGANS DO NOT EAT ANY ANIMAL
PRODUCTS
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99.What dietary concerns are especially important to vegetarians? PROTEIN, VITAMINS
B12 AND D; CALCIUM, IRON, ZINC
Genetically Modified Foods
100. What are genetically modified organisms/foods? AN ORGANISM WHOSE GENETIC
MATERIAL (DNA) HAS BEEN ALTERED USING GENETIC ENGINEERING
TECHNIQUES, THEREFORE HAVING DIFFERENT AND NOVEL (NEW)
PROPERTIES
101. Why have we developed GMO/GMF technology? TO RESIST PESTS; MAKE FOOD
MORE NUTRITIOUS
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CSample TEST questions:
Anthrone
Iodine
Fehling’s (aldoses)
Seliwanoff’s
Bials
Lead Acetate
Sakaguchis
Xanthroproteic
1.
2.
3.
Ninhydrin
Biuret
4. A large protein with several amino acids that contain ring structures (also called phenyl
groups).
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5. An amino acid that contains a ring structure.
6. An amino acid:
7. An amino acid:
8. A large protein that can form disulfide bonds
9) The purpose of cellular respiration is:
A)
B)
C)
D)
To transform the glucose in food into usable energy
To transform any monosaccharide in food into useable energy
To synthesize glucose from carbon dioxide and water
To transform polysaccharides into useable energy
10) The oxygen you breathe serves which of the following functions:
A)
B)
C)
D)
Final electron acceptor of the ETS of cellular respiration
Hydrogen ion carrier of cellular respiration
Accept ATP molecules during cellular respiration
Bonds to Acetyl CoA to begin the Citric Acid Cycle
11) The carbon dioxide that you release is a waste product of:
A)
B)
C)
D)
The citric acid cycle and the ETS
Glycolysis and the ETS
Glycolysis and the citric acid cycle
Glycolysis, citric acid cycle, and the ETS
12) Why is it appropriate that another name for proteins is polypeptide?
A)
B)
C)
D)
Because proteins form peptides
Because peptides are the building blocks of proteins
Because proteins contain many peptide bonds
Because peptide bonds are found in many organic molecules
13) If a large protein was broken down into its component parts:
A) Polypeptides would be present
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B) Amino acids would be present
C) Peptide bonds would be present
D) Protein strands would be present
14) Triglycerides are appropriately named because:
A)
B)
C)
D)
They contain one fatty acid chain attached to three glycerol molecules
They contain three fatty acid chains attached to one glycerol molecule
They contain three fatty acid chains attached to three glycerol molecules
They contain a glycerol molecule with one fatty acid chain containing three carbons
15) Phospholipids share the following structural characteristics with triglycerides (mark all that
apply):
A)
B)
C)
D)
Fatty acid chains
Phosphate molecule
Glycerol molecule
Carbon, hydrogen, and oxygen
16) The three types of lipids are:
A)
B)
C)
D)
Oil, phospholipids, and sterols
Triglycerides, oils, and saturated fats
Triglycerides, sterols, and phospholipids
Triglycerides, phospholipids, and oils
17) The term “fat” refers to the common name of this lipid, the type found in foods:
A)
B)
C)
D)
Sterols
Oils
Phospholipids
Triglycerides
18) Functions of lipids include:
A)
B)
C)
D)
Energy
Insulation
Components of cell membranes
All of the above
19) Some functions of lipids in foods include:
A)
B)
C)
D)
Texture and flavor
Heating and flavor
Flavor and energy
Energy and Calories
20) Because of the specific concern over American's intake of certain micronutrients Vitamins A
and C, calcium and ____________ must be listed on the label.
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A)
B)
C)
D)
Magnesium
Vitamin E
Thiamin
Iron
21) Ingredients on a nutritional facts panel are listed:
A)
B)
C)
D)
In alphabetical order
According to weight
According to nutrients
In number order
22) Bacteria that cause food borne illnesses are called:
A)
B)
C)
D)
Toxic bacteria
Bad bacteria
Pathogenic bacteria
E. Coli
23) The Four “C”s of food safety are:
A)
B)
C)
D)
Chill, cook, clean, separate don’t cross contaminate
Chill, change, clean, cold
Cook, clean, charge, cheese
Cross contaminate, cook, cool, change
24) The lock and key model for enzymes is referring to the:
A)
B)
C)
D)
Enzyme-substrate complex
Reactants of a chemical reaction
Products of a chemical reaction
Substrates of a chemical reaction
25) You are performing an experiment an enzyme in freezing cold water. When you add the
substrate to the enzyme, you would expect the reaction:
A)
B)
C)
D)
Not to occur
To proceed very slowly
To proceed at normal rates
To proceed faster than normal
26) Repetitive exposure to an odor stimulus leads to a decrease in the perceived intensity of
odor sensation. This phenomenon is known as:
A)
B)
C)
D)
Adaptation
Repetition
Conversion
Transformation
27) A unique scent is identified:
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A)
B)
C)
D)
In microvilli
In papillae
In the olfactory bulb
On the olfactory epithelium
28) The five taste sensations are:
A)
B)
C)
D)
Water, potato, apple, lemon, barbeque
Sweet, sour, salty, tasty, toasty
Weak, medium, strong, bold, spicy
Sweet, sour, salty, bitter, umami
29) The taste that most likely developed as an advantage to avoid harmful plant toxins is:
A)
B)
C)
D)
Bitter
Sweet
Sour
Umami
30) Taste buds are collections of cells:
A)
B)
C)
D)
Located in papillae
That produce saliva
That exist in 20 different shapes
That can be seen with the naked eye
31) Microvilli are located:
A)
B)
C)
D)
In bitter tasting foods
On taste receptor cells
In sweet tasting foods
On the olfactory epithelium
32) The function of microvilli is to:
A)
B)
C)
D)
Send chemical smell signals to the brain
Send chemical taste signals to the brain
Send chemical taste signals to the limbic system
Send taste and smell signals to the brain
33) The olfactory system’s functions include:
A)
B)
C)
D)
Mode of communication
Assist in identification of flavor
Sensing odors and processing odors
All of the above
34) The flavor of food is determined:
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A)
B)
C)
D)
In the taste buds
In the brain
In the stomach
While chewing
35) The 5 correct components of flavor are:
A)
B)
C)
D)
Taste, smell, texture, temperature, and irritation
Taste, smell, spiciness, irritation, and texture
Taste, smell, texture, spiciness, and freshness
Taste, smell, hotness, coolness, texture
36) The intensity of a smell is affected by the:
A)
B)
C)
D)
Type of odorant
Structure of the odorant molecule
The number of olfactory bulbs a person has
Concentration of the odorant
37) The state at which an individual’s energy intake is greater than energy expenditure is:
A)
B)
C)
D)
Positive energy balance
Negative energy balance
Energy balance
Extreme energy balance
38) Energy is released from molecules when the following happens:
A)
B)
C)
D)
Bonds between elements that make up the molecule are made
Bonds between elements that make up the molecule are broken
Bonds between elements that make up the molecule are reformed
Bonds between elements that make up the molecule are synthesized
39) The amount of energy needed to run basic physiological functions like breathing and
pumping blood is accounted for in:
A)
B)
C)
D)
BMR
BMI
Activity expenditure
Voluntary activity needs
40) Total energy expenditure is estimated from:
A)
B)
C)
D)
Basal metabolic rate
Physical activity
Neither A or B
Both A and B
41) For most adults the greatest portion of their energy expenditure is:
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A)
B)
C)
D)
Basal metabolism
Moderate physical activity
Strenuous physical activity
Sitting at a desk working
42) Over which value of Body Mass Index is associated with obesity?
A)
B)
C)
D)
15
20
25
30
43) Use of height/weight tables to determine desirable weight is partially limited because:
A) They are based on a selected population
B) The designate weights for different frame sizes
C) They make no allowance for muscle versus fat as a contributor to weight
D) They do not take genetics into consideration
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