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Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
(c.1) health promotion - correct answer โ
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active involvement in behaviors or programs that advance positive well-being (c.1) nutrition - correct answer โ
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the sum of the processes involved with the intake of nutrients as well as assimilating and using them to maintain body tissue and provide energy; a foundation for life and health (c.1) nutrition science - correct answer โ
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the body of science, developed through controlled research, that relates to the processes involved in nutrition- internationally, clinically, and in the community (c.1) dietetics - correct answer โ
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management of diet and the use of food; the science concerned with the nutrition planning and preparation of food (c.1) registered dietitian (RD) - correct answer โ
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a professional dietitian, accredited with an academic degree of undergraduate or graduate study program, who has passed required restoration examinations administered by the American Dietetic Association
Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
(c.1) health - correct answer โ
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a state of optimal physical, mental, and social well- being; relative freedom from disease or disability (c.1) metabolism - correct answer โ
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the sum of all chemical changes that take place in the body by which it maintains itself and produces energy for its functioning (products of the various reactions are call metabolites) (c.1) glycogen - correct answer โ
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a polysaccharide, the main storage form of carbohydrate, largely stored in the live and to a lesser extent in muscle tissue (c.1) kilocalorie - correct answer โ
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the general term calorie refers to a unit of heat measure and is used alone to designate the small calorie. The calorie used in nutrition science and the study of metabolism is the large calorie, or kilocalorie, to be more accurate and avoid the use of large numbers in calculation. A kilocalorie, or 1000 calories, is the measure of heat necessary to raise the temperature of 1000 g
Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
manufacture carbohydrate by combining CO2 and water. Sunlight is used as energy; chlorophyll is a catalyst (c.2) saccharide - correct answer โ
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chemical name for sugar molecules. May occur as single molecules in monosaccharides (glucose, fructose, galactose), two molecules in disaccharides (sucrose, lactose maltose), or multiple molecules in polysaccharides (starch, dietary fiber, glycogen) (c.2) simple carbohydrates - correct answer โ
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sugars with a simple structure of one or two single-sugar (saccharide) units. A monosaccharide is composed of one sugar unit; a disaccharide is composed of two sugar units (c.2) complex carbohydrates - correct answer โ
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large, complex molecules of carbohydrates composed of many sugar units (polysaccharides.) Complex forms of dietary carbohydrates are starch, which is digestible and provides a major energy source, and dietary fiber, which is indigestible (human beings lack the necessary enzymes) and thus provides important bulk in the diet
Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
(c.2) chelator - correct answer โ
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a ligand that binds to a metal to form a metal complex (c.2) sugar alcohols - correct answer โ
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nutritive sweeteners that provide 2 to 3 kcal/g; examples include sorbitol, mannitol, and xylitol. Produced in food industry laboratories for use as sweeteners in candies, chewing gum, beverages, and other foods; excess consumption may result in diarrhea (c.2) sorbitol - correct answer โ
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a sugar alcohol formed in mammals from glucose and converted to fructose. Named for its initial discovery in nature, it is found in ripe berries of the tree Sorbus aucuparia and also occurs in small quantities in various other berries, cherries, plums, and pears (c.2) enzymes - correct answer โ
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proteins produced in cells that digest or change nutrients in specific chemical reactions without being changed themselves in the process. Their action is therefore that of a catalyst. Digestive enzymes in GI secretions act on food substances to break them down into simpler compounds. An enzyme usually is named according to the substance
Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
(c.3) glycerides - correct answer โ
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chemical group names for fats; formed from the glycerol base with one, two, or three fatty acids attached to make monoglycerides, diglycerides, and triglycerides, respectively. Glycerides are the principal constitutes of adipose tissue and are found in animal and vegetable fats and oils (c.3) triglycerides - correct answer โ
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chemical name for fats in the body or in food; compound of three fatty acids attached to a glycerol base (c.3) fatty acids - correct answer โ
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the major structural components of fats (c.3) saturated - correct answer โ
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sate of being filled; state of fatty acid components of fats being filled in all their available carbon bonds with hydrogen, making the fat harder and more solid. Such solid food fats are generally from animal sources
Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
(c.3) linoleic acid: omega-6 - correct answer โ
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essential fatty acid consisting of 18 carbons and two double bonds; found in vegetable oils (c.3) alpha-linolenic acid: omega-3 - correct answer โ
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essential fatty acid with 18 carbon atoms and three double bonds; found in soybean, canola, and flaxseed oil (c.3) lipoproteins - correct answer โ
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chemical complexes of fat and protein that serve as the major carriers of lipids in the plasma. They vary in density according to the size of the fat load being carried; the lower the density, the higher the fat load. The combination package with water-soluble protein makes possible the transport of non-water-soluble fatty substances in the water-based blood circulation (c.3) amphophilic - correct answer โ
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molecule containing both hydrophilic and hydrophobic groups (c.3) glycolipids - correct answer โ
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a lipid with a carbohydrate attached
Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
droplets and thus greatly increasing the surface area of fat and facilitating contact with fat-digesting enzymes (c.3) micelles - correct answer โ
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packages of free fatty acids, monoglycerides, and bile salts. The non-water- soluble fat particles are found in the middle of the package, whereas the water-soluble part faces outward and allows for the absorption of fat in to the intestinal mucosal cells (c.3) chylomicron - correct answer โ
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lipoprotein formed int heintestinal cell composed of triglycerides, cholesterol, phospholipids, and protein. Allows for absorption of fat into the lymphatic circulatory system before entering the blood circulation (c.4) amino acids - correct answer โ
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nitrogen-bearing compounds that form the structural units of protein. When digested, the various food proteins yield their constituent amino acids, which are then available for use by the cells to synthesize specific tissue proteins
Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
(c.4) indispensable amino acids - correct answer โ
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nine amino acids that must be obtained from the diet because the body does not make adequate amounts to support body needs (c.4) dispensable amino acids - correct answer โ
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fine amino acids that the body can synthesize from other amino acids supplied through the diet and thus do not have to be consumed on a daily basis (c.4) conditionally indispensable amino acids - correct answer โ
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six amino acids that normally are considered dispensable amino acids because the body can make them. However, under certain circumstances such as illness, the body cannot make them in high enough quantities and they become indispensable in the diet (c.4) proenzyme - correct answer โ
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an inactive precursor (forerunner substance from which another substance is made) converted to the active enzyme by the action of an acid, another enzyme, or other means
Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
(c.4) enterokinase - correct answer โ
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an enzyme produced and secreted in the duodenum in response to food entering the small intestine; activates trypsinogen to its active form, trypsin (c.4) chymotrypsin - correct answer โ
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a protein- splitting enzyme secreted as the inactive proenzyme chymotrypsinogen in the pancreas that is activated and acts in the small intestine to continue breaking down proteins into shorter chain polypeptides and dipeptides (c.4) carboxypeptidase - correct answer โ
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specific protein-splitting enzyme secreted as the inactive proenzyme procarboxypeptidase in the pancreas that is activated by trypsin in the small intestine to break off the acid (carboxyl) end of the peptide chain, producing smaller chained peptides and free amino acids (c.4) aminopeptidase - correct answer โ
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specific protein-splitting enzyme secreted by small glands in the walls of the small intestine that breaks off the nitrogen- containing amino (-NH2) end of the peptide chain, producing smaller chained peptides and free amino acids
Chapter 1-4. (Food, Nutrition, and
Health/Carbohydrates/Fats/Proteins)
Testbank A+ Guide
(c.4) dipeptidase - correct answer โ
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specific final enzyme int he protein-splitting system that produces the last two free amino acids
