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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 1 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 2 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 3 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 4 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 5 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). 6 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 7 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. 8 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: 9 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: 10 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: 11 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 12