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Intro to Nutrition, Digestion, Absorption, Metabolism, and Carbohydrates

Gelöschter Nutzer 44 Fragen Aktualisiert am 25 Dez 2016

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1Nutrition is the study of food and nutrition that includes which of the following factors
1. ASocial
2. BEconomic
3. CCultural
4. DPsychological
5. EEducational
6. FGenetic
2Nutrients are chemicals obtained from food and used by the body to provide energy.
1. ARichtig
2. BFalsch
3[blank_start]Essential Nutrients[blank_end] must be obtained from foods because the body cannot make them in sufficient quantities to [blank_start]meet physiological needs[blank_end]
1. AEssential Nutrients
2. BNonessential nutrients
3. CMinerals
4. Dmeet physiological needs
5. Emeet your body's caloric requirements
6. Fincrease body weight
4Which of the following are categories of essential nutrients?
1. ACarbohydrates
2. BLipids
3. CProtein
4. DWater
5. EVitamins
6. FMinerals
7. GKetones
8. HPreservatives
9. IAdditives
5Which is NOT a function of an essential nutrient
1. AProvide energy
2. BNeeded for Growth & repair body tissues
3. CHelp to maintain body structures and functions
4. DBreak down fiber in your body
6Digestion prepares your food for [blank_start]absorption[blank_end].
1. Aabsorption
2. Bperistalsis
3. Cchyme
4. Dsalivation
7Which organs are part of the digestive system?
1. AMouth
2. BEsophagus
3. CStomach
4. DSmall intestine
5. ELarge intestine
6. FPancreas
7. GLiver
8. HGallbladder
9. IBolus
10. JGastrin
8The pancreas processes nutrients and detoxes your body of drugs and alcohol.
1. ARichtig
2. BFalsch
9Pancreas stores bile produced by the liver to break down fatty foods.
1. ARichtig
2. BFalsch
10[blank_start]Pancreas[blank_end] produces enzymes that break down your food.

[blank_start]Liver[blank_end] processes nutrients, detoxes your body of drugs and alcohol.

[blank_start]Gallbladder[blank_end] stores bile produced by the liver to break down fatty foods.
1. APancreas
2. BLiver
3. CGallbladder
4. DLiver
5. EPancreas
6. FGallbladder
7. GGallbladder
8. HLiver
9. IPancreas

11Digestion has two parts

1. [blank_start]Mechanical means[blank_end]
a. [blank_start]Chewing[blank_end] – breaks food into smaller pieces
b. [blank_start]Peristalsis[blank_end] – wavelike muscular contractions of the GI tract that push its contents along. Involuntary

2. [blank_start]Chemical means[blank_end]
a. [blank_start]HCl, (Hydrochloric acid)[blank_end] – in your stomach! The walls of your stomach make sure it doesn’t touch your other organs.
b. [blank_start]Bile[blank_end] – emulsifies [blank_start]fat[blank_end]. Meaning, fat molecules are [blank_start]broken down into smaller pieces[blank_end]. Mayonnaise is an example of emulsified fat.
c. [blank_start]Enzymes[blank_end] – specific for [blank_start]nutrients[blank_end] ([blank_start]will go over more enzymes[blank_end] later in the course)
1. AMechanical means
2. BChewing
3. CPeristalsis
4. DChemical means
5. EHCl, (Hydrochloric acid)
6. FBile
7. Gfat
8. Hbroken down into smaller pieces
9. Iwill go over more enzymes
10. JEnzymes
11. Knutrients
12Steps of [blank_start]ingestion[blank_end]
[blank_start]2[blank_end] Food is mixed and moistened by [blank_start]saliva[blank_end], which also keep your teeth clean.
[blank_start]4[blank_end] [blank_start]Bolus[blank_end] of food is propelled to the stomach by [blank_start]peristalsis[blank_end]. [blank_start]Peristalsis[blank_end] will make this ball smaller.
[blank_start]3[blank_end] Food is chewed and rolled into a ball called a [blank_start]bolus[blank_end]. Bolus is swallowed.
This is all [blank_start]involuntary[blank_end], as long as you’re healthy. If you are unhealthy, you can have many complications with your [blank_start]digestion[blank_end] and even lose your ability to [blank_start]salivate[blank_end] and eventually your teeth.
[blank_start]1[blank_end] Put food in your [blank_start]mouth[blank_end].
1. Aingestion
2. B2
3. C4
4. D3
5. E1
6. Fsaliva
7. GBolus
8. Hperistalsis
9. IPeristalsis
10. Jbolus
11. Kinvoluntary
12. Ldigestion
13. Msalivate
14. Nmouth
13[blank_start]Digestion[blank_end] processes
Stomach time
[blank_start]Chyme[blank_end] – food mixed with [blank_start]saliva[blank_end], or [blank_start]bolus[blank_end] that is now a [blank_start]semi-liquid mass[blank_end] after being transformed by [blank_start]peristalsis[blank_end] and [blank_start]your saliva[blank_end]
Chyme activates the hormone [blank_start]gastrin[blank_end], which stimulates the release of [blank_start]HCl[blank_end].
HCl will make the chyme more and more [blank_start]liquid[blank_end].

[blank_start]Small intestine[blank_end] (final stages of digestion)
[blank_start]Secretin[blank_end] (hormone) – causes release of [blank_start]sodium bicarbonate[blank_end], [blank_start]increasing the pH of chyme[blank_end] back to neutral levels
[blank_start]Cholecystokinin[blank_end] (hormone) – [blank_start]causes release of bile to emulsify fat[blank_end]
[blank_start]Pancreatic[blank_end] enzymes for nutrients – change chyme into absorbable [blank_start]nutrients[blank_end]. Example: amolase
1. ADigestion
2. BChyme
3. Csaliva
4. Dbolus
5. Esemi-liquid mass
6. Fperistalsis
7. Gyour saliva
8. Hgastrin
9. IHCl
10. Jliquid
11. KSmall intestine
12. Lincreasing the pH of chyme
13. MSecretin
14. NCholecystokinin
15. Ocauses release of bile to emulsify fat
16. PPancreatic
17. Qnutrients
18. Rsodium bicarbonate
14Small intestine also plays a big role in absorption
1. ARichtig
2. BFalsch
15Mechanisms of [blank_start]absorption[blank_end]
[blank_start]Passive (simple) diffusion[blank_end] – absorption of nutrients freely across the cell membrane

[blank_start]Osmosis[blank_end] – diffusion through a membrane from a [blank_start]weak[blank_end] concentration of solutes to a [blank_start]more[blank_end] concentrated solute

[blank_start]Facilitated diffusion[blank_end] – nutrient absorption with the help of a [blank_start]carrier molecule[blank_end]

[blank_start]Active Transport[blank_end] – nutrient absorption with the help of [blank_start]carrier molecule and energy[blank_end]

[blank_start]Transportation[blank_end] – process by which the body moves nutrients to target [blank_start]body tissues[blank_end]
[blank_start]Portal circulation[blank_end] – directs [blank_start]nutrients[blank_end] in the blood from [blank_start]the small intestine[blank_end] to [blank_start]the liver[blank_end]
[blank_start]Lymphatic system[blank_end] – for [blank_start]fats. Fats[blank_end] travel through [blank_start]lymph[blank_end] and enter circulating blood near the heart
1. APassive (simple) diffusion
2. Babsorption
3. COsmosis
4. DFacilitated diffusion
5. EActive Transport
6. FTransportation
7. GPortal circulation
8. HLymphatic system
9. Ifats. Fats
10. Jlymph
11. Knutrients
12. Lthe small intestine
13. Mthe liver
14. Nbody tissues
15. Ocarrier molecule
16. Pcarrier molecule and energy
17. Qweak
18. Rmore
16[blank_start]Anabolism[blank_end] – energy-yielding nutrients combine to build body compounds. [blank_start]Require[blank_end] energy

[blank_start]Catabolism[blank_end] – the breaking down of body compounds. [blank_start]Release[blank_end] energy.

[blank_start]Glycolysis[blank_end] – the breakdown of glucose by enzymes, releasing [blank_start]energy and pyruvic acid[blank_end].
[blank_start]ATP[blank_end] – chemical energy in our body
1. AAnabolism
2. BCatabolism
3. CGlycolysis
4. DATP
5. Eenergy and pyruvic acid
6. FRelease
7. GRequire
17What is the largest component of our diet aside from water?
1. ACarbohydrates
2. BProtein
3. CLipids
18The most important carbohydrates are pentose and hexose.
1. ARichtig
2. BFalsch
19We eat pentose carbohydrates.
1. ARichtig
2. BFalsch
20Which of the following are examples of sugars and sweeteners?
1. ATable sugar, honey, and fruits
2. BBreads, cereals
3. CVegetables, pasta, and fruits
21Glucose is a monosaccharide.
1. ARichtig
2. BFalsch
22Starch is the main source of energy for the brain and central nervous system.
1. ARichtig
2. BFalsch
23Which hormone does glucose need to enter cells to make ATP?
1. AInsulin, which is made in the pancreas
2. BInsulin, which is made in the liver
3. CKeto acid, which is made in the gallbladder
4. DBile, which is made in the gallbladder
24What symptoms are seen in people with hyperglycemia?
1. AIncreased thirst, difficulty peeing, weight gain
2. BDecreased thirst, difficulty peeing, weight loss
3. CIncreased thirst, increased urination, weight loss
4. DWeakness, sweating, anxiety, and rapid heart rate
25Types of [blank_start]Diabetes[blank_end]
[blank_start]Type 1[blank_end] - [blank_start]pancreas[blank_end] fails to make [blank_start]insulin[blank_end]
[blank_start]Type 2[blank_end] - caused by [blank_start]insulin resistance[blank_end]. Most common in [blank_start]overweight adults[blank_end]
1. ADiabetes
2. BType 1
3. CType 2
4. Dinsulin
5. Epancreas
6. Finsulin resistance
7. Goverweight adults
26Which of the following are true about diabetes treatment?
1. AIt can vary from person to person
2. BDoes not include diet management
3. CIt can involve "carb counting," where a patient counts just the carbs they eat.
4. DInclude diet, medication, and weight management.
5. EDoctors do not prescribe diabetes medication.
27Which of the following are complications of diabetes?
1. AMicrovascular problems
2. BHeart disease
3. CKidney failure
4. DNeuropathy
5. EHair loss
6. FBone disease
28Hyperglycemia is associated with low glucose levels, while hypoglycemia is associated with high blood glucose levels.
1. ARichtig
2. BFalsch
29Hypoglycemia is caused by too [blank_start]much[blank_end] insulin, [blank_start]inadequate[blank_end] food intake, [blank_start]over[blank_end]-exercising, [blank_start]alcohol[blank_end] abuse, or illness.
Symptoms include weakness, sweating, anxiety, and rapid heart rate.
1. Amuch
2. Binadequate
3. Cover
4. Dalcohol
30Which sugars are monosaccharides?
1. AGlucose
2. BFructose
3. CGalactose
4. DSucrose
5. ELactose
6. FMaltose
31Which of the following are disaccharides?
1. ASucrose
2. BLactose
3. CMaltose
4. DFructose
5. EGalactose
6. FGlucose
32Which of the following are polysaccharides?
1. AStarch
2. BDextrin
3. CGlycogen
4. DFiber
5. ESucrose
6. FLactose
7. GMaltose
33[blank_start]Fructose[blank_end], also known as fruit sugar, is the most common sweetener and is processed as corn syrup.
1. AFructose
2. BGalactose
3. CSucrose
34Galactose occurs naturally commonly and as a by-product of starch digestion.
1. ARichtig
2. BFalsch
35[blank_start]Galactose[blank_end] rarely occurs naturally and is a by-product of starch digestion.
1. AGalactose
2. BFructose
3. CLactose
36Sucrose = [blank_start]Glucose[blank_end] + [blank_start]Fructose[blank_end]
Also known as [blank_start]table sugar[blank_end].
Made from [blank_start]sugar cane or sugar beets[blank_end].
Can lead to tooth decay.

Lactose = [blank_start]Glucose[blank_end] + [blank_start]Galactose[blank_end]
Also known as [blank_start]milk sugar[blank_end]
Some people can't digest it.

Maltose = [blank_start]Glucose[blank_end] + [blank_start]Glucose[blank_end]
Also known as [blank_start]alcohol[blank_end]
Produced during [blank_start]starch digestion[blank_end] and carbohydrate fermentation.
1. AGlucose
2. BFructose
3. CGalactose
4. DFructose
5. EGlucose
6. FGalactose
7. GGlucose
8. HGalactose
9. IFructose
10. JGalactose
11. KFructose
12. LGlucose
13. MGlucose
14. NFructose
15. OGalactose
16. PGlucose
17. QFructose
18. RGalactose
19. Stable sugar
20. Tmilk sugar
21. Ualcohol
22. Vmilk sugar
23. Wtable sugar
24. Xalcohol
25. Yalcohol
26. Ztable sugar
27. AAmilk sugar
28. ABsugar cane or sugar beets
29. ACstarch digestion
30. ADstarch digestion
31. AEsugar cane or sugar beets
37Characteristics of starch include
1. ALong branches or unbranched chains of glucose molecules
2. BFound in grains and vegetables
3. CExtremely functional
4. DStored form of carbohydrate
5. EFound in muscles and the liver
6. FLinked or bonded in a way that the body is unable to break the chains or digest them
38Characteristics of dextrin include
1. APartially digested starch
2. BFormed when dry heat is applied to a starch
3. CStored form of carbohydrate
4. DFound in muscles and the liver
5. Endigestible carbohydrates
39Characteristics of glycogen include
1. AStored form of carbohydrate
2. BFound in muscles and the liver
3. CPartially digested starch
4. DLinked or bonded in a way that the body is unable to break the chains or digest them
40Fiber
[blank_start]Indigestible[blank_end] carbohydrates
Linked or bonded in a way that the body is [blank_start]unable to break the chains or digest[blank_end] them

Types
Insoluble and soluble
[blank_start]Insoluble[blank_end] useful for…poop…preventing [blank_start]diseases of the large intestine[blank_end]
[blank_start]Soluble[blank_end] useful for [blank_start]blood sugar[blank_end]. Binds with [blank_start]bile[blank_end] to prevent fats from being bonded with it.

Importance
Helps prevent [blank_start]constipation[blank_end] and diverticulitis
Helps [blank_start]lower[blank_end] blood [blank_start]glucose[blank_end] and blood [blank_start]cholesterol[blank_end]
1. AIndigestible
2. Bunable to break the chains or digest
3. CInsoluble
4. DSoluble
5. Ebile
6. Fblood sugar
7. Gdiseases of the large intestine
8. Hconstipation
9. Ilower
10. Jglucose
11. Kcholesterol
41Dairy, fruits, vegetables, breads, cereals, and pasta are all sources of carbohydrates.
1. ARichtig
2. BFalsch
42Which of these are functions of carbohydrates?
1. ASource of sweetness, makes food taste better
2. BSource of bitterness
3. CProvides energy
4. DDietary essential
5. EProvides body with nitrogen
43Check which of the following are complications that occur without adequate carbohydrates
1. AGain body water and sodium
2. BLose body water and sodium
3. CLose body weight and cannot avoid losing lean body mass
4. DCan lead to ketosis from metabolizing fat for energy
5. ECan lead to uncontrollably weight gain
44[blank_start]Ketosis[blank_end] causes dehydration, fatigue, and in advanced cases coma. The body needs approximately [blank_start]100 grams[blank_end] of carbs a day to prevent ketosis. The brain needs [blank_start]150 grams[blank_end] to function properly.
1. AKetosis
2. BHypoglycemia
3. CHyperglycemia
4. DEdema
5. E100 grams
6. F50 grams
7. G200 grams
8. H150 grams
9. I100 grams
10. J200 grams
11. K50 grams

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Beschreibung: Der Nutzer hat seine Fachbereichs-Information gelöscht. Quiz am Intro to Nutrition, Digestion, Absorption, Metabolism, and Carbohydrates, erstellt von Gelöschter Nutzer am 11/10/2016.
Autor: Gelöschter Nutzer
Sprache: English
Aufrufe: 36
Verlauf: Erstellt am 11 Okt 2016 · aktualisiert am 25 Dez 2016
Schlagwörter: der nutzer hat seine fachbereichs-information gelöscht.
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Intro to Nutrition, Digestion, Absorption, Metabolism, and Carbohydrates

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