Nutrition

Name the 3 macronutrients.

Carbohydrates, Fats, and proteins

Name the sections of the large intestines.

Cecum, colon, and rectum

Name 4 examples of dietary fiber.

Cellulose, Hemicellulose, Pectin, Lignin, Beta-glucan, Inulin, Fructooligosaccharides (FOS), Resistant Starch, Gums, Mucilage

What is the approximate fat content(in %) of the following foods? 1 serving of each, Chicken breast, no skin (4 ounces), salmon, king crab, leg of lamb

Chicken breast, no skin, 4% Salmon, 10% King crab~2% Leg of lamb – 21%

Rank the following foods in ascending order of their glycemic load: raisins, whole grain oatmeal cookies, apples, instant mashed potato, chickpeas

Chickpeas, apples, raisins, whole grain oatmeal cookies, instant mashed potatos

Lipoproteins transport lipids through the bloodstream. Identify the four main classes of lipoproteins and rank them from lowest density to highest density.

Chylomicrons, VLDL (Very Low-Density Lipoprotein), LDL (Low-Density Lipoprotein), and HDL (High-Density Lipoprotein). (Correct order: Chylomicrons < VLDL < LDL < HDL).

Where are the following lipoproteins sythesized? HDL, LDL, VLDL, chylomicrons

Chylomicrons: small intestine; LDL, HDL, VLDL: liver

What are the limiting amino acids in corn, potato, and green peas?

Corn - Lysine, Potato - Methionine, Green Peas - Methionine

Explain the role of dietary fiber in human digestion and metabolic health.

Dietary fiber improves gut motility, supports beneficial microbiota, reduces cholesterol absorption, moderates postprandial glucose response, and is associated with reduced risk of cardiovascular disease and type 2 diabetes.

Name the three parts of small intestine.

Duodenum, jejunum, and ileum

What are the 4 basic tissues in the body basic in the body?

Epithelial, Connective, Nervous, Muscle

To the nearest percentage, what will be the percent of calories from fat in a product that contains four grams of fat, four grams of protein and five grams of carbohydrate?

Fat 9 kcal, CHO 4kcal, protein 4kcal; fat calories = (4*4+4*5+4*9 = 72), (4*5/72 = 50%)

Calculate the total calories in a meal containing 15 g fat, 25 g protein, and 50 g carbohydrate.

Fat: 15 × 9 = 135 kcal Protein: 25 × 4 = 100 kcal Carbohydrates: 50 × 4 = 200 kcal Total = 435 kcal

What biomolecules are identified by the following acronyms: FAD, NAD+, ATP

flavin adenine dinucleotide, nictoinamide adenine dinucleotide, adenosine triphosphate

What mineral deficiencies are responsible for the following diseases: Goiter, anemia, osteoporosis?

Goiter: iodide, Anemia: iron, Osteoporosis: calcium

Name the different components of the food pyramid and the recommended number of servings for each.

Grains (6-11 servings); vegetables (3-5), fruits (2-4), dairy (2-3), proteins (2-3), fats, oils and sweets (sparingly)

Name the nutraceutical component of following: Green tea, ginger, wine, turmeric

Green tea: catechin, Ginger: gingerol , Wine: resveratrol, turmeric: curcumin

% protein in nuts: chest nut, hazel nuts, peanuts, pecan, pistachios

Hazelnut (15), chestnut (2), peanut (26), pecan (9), pistachio (20)

Iron can be found in 2 different forms in food. What are these 2 forms and what types of foods are they found in?

Heme – animals Non-heme - plants

Name all essential amino acids for adults.

Histidine, isoleucine, leucine, phenylalanine, valine, threonine, lysine, methionine, tryptophan