Nutrition

There are 20 standard amino acids. Name four non-standard amino acids.

Hydroxyproline, hydroxylysine, citrulline, homoserine, selenocysteine, ornithine

Name five trace minerals needed in the diet.

Iron – Essential for oxygen transport in the blood (hemoglobin) and energy production. Zinc – Important for immune function, protein synthesis, and wound healing. Copper – Needed for iron absorption, red blood cell production, and antioxidant functions. Manganese – Plays a role in bone formation, blood clotting, and metabolism. Iodine – Essential for thyroid hormone production, which regulates metabolism. Selenium – Acts as an antioxidant and supports immune function. Chromium – Important for regulating blood sugar and insulin function. Molybdenum – Plays a role in enzyme functions and the metabolism of sulfur-containing amino acids. Fluoride – Helps in the formation of bone and teeth, and prevents dental cavities.

Which nutrients are enriched grain products fortified with? Name five.

Iron, thiamin, riboflavin, niacin, folate

Name the amino acids with the one-letter codes: I, F, T, S, A.

Isoleucine, Phenylalanine, threonine, serine, alanine

Name three bacteria that are used as probiotic.

Lactobacillus acidophilus, Lactobacillus rhamnosus (GG), Lactobacillus casei (Shirota strain), Lactobacillus plantarum, Lactobacillus reuteri, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium animalis (BB-12), Bifidobacterium breve, Streptococcus thermophilus, Enterococcus faecium (probiotic strains)

Compare LDL and HDL cholesterol in terms of function.

LDL (low-density lipoprotein) delivers cholesterol to tissues, associated with plaque buildup (“bad cholesterol”); HDL (high-density lipoprotein) removes cholesterol from tissues to the liver for excretion (“good cholesterol”).

Name the compounds in legumes that are non-nutritive.

Lectins, trypsin inhibitors, growth inhibitors.

What are the fat percentages in skim milk, low-fat milk, and reduced-fat milk?

Less than 0.5%, 1%, 2%

Name the three major branched-chain amino acids (BCAAs).

Leucine, Isoleucine, and Valine

Name the three positively charged amino acids.

Lysine, Arginine, and Histidine

From the innermost to outermost side, arrange the tissue layers surrounding the lumen of the GI track: mucosa, serosa, muscularis externa, submucosa

Mucosa, submucosa, muscularis externa, serosa

The diet and health recommendations advise limiting salt to less than 6 grams per day: it emphasizes moderation, not adequacy. What are the symptoms of sodium toxicity and chlorine toxicity?

Na: edema, acute hypertension. Cl: vomiting

Name five items that must be on a food label.

Name (statement of identity), weight (Net contents of the package), nutritional label, contact information, List of ingredients

What are the symptoms of zinc deficiency?

neuropsychiatric symptoms (irritability, depression, lethargy, sleepiness, slurred speech, tremors), keratinization of the eye, dermatitis (around orifices), Diarrhea

Name 5 organelles of a cell.

Nucleolus, nucleus, ribosome, vesicle, rough endoplasmic reticulum, smooth endoplasmic reticulum, Golgi apparatus, cytoskeleton, mitochondria, vacuole, cytosol, lysosome, centriole, etc.

Monounsaturated fats will decrease the blood cholesterol level. In which oils can monounsaturated fats be found in large concentrations?

Olive oil, canola oil and peanut oil

Name two cellular function of iron in microbes.

Oxygen transport, electron transfer in enzymes, and acting as a cofactor for various enzymes

Name the vitamin associated with: Pellagra, Beriberi, Scurvy, Ricktes

Pellagra: Niacin, Beriberi: Thiamine, Scurvy: Vit C, Rickets: Vit D

Discuss protein digestion from ingestion to absorption, including key enzymes.

Protein digestion begins in the stomach with pepsin, continues in the small intestine with trypsin, chymotrypsin, and peptidases, producing amino acids and small peptides that are absorbed via specific transporters.

Name 5 food components as identified by “proximate” analysis.

Protein, carbohydrate (NFE), water, ash, lipid, fiber