nutrition//sq chapter 4 – Flashcards
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secondary consumers are herbivores or carnivores?
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carnivores
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carbohydrate digestion begins in the
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mouth
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the process of photosynthesis produces which molecule?
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glucose
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the function of glycogen is to
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store glucose in humans and animals
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which of the following substances is a polysaccharide? galactose, glycogen, fiber, starch
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glycogen, fiber, starch
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what is true about enriched wheat bread?
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missing phytochemicals found in whole wheat bread, missing fiber, made from endosperm of the wheat kernel
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which part of the grain kernel contains vitamin E and heart-healthy fats?
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germ
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to which organs do monosaccharides go after absorption?
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liver
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is cheese better tolerated than milk?
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yes
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after the release of insulin, what happens?
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excess glucose will be stored in muscles as glycogen, stored in fat cells as fat, and stored in liver as glycogen
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when does glycogenesis occur?
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when there is excess glucose in the blood
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how long does it take for liver glycogen stores to be depleted?
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18 hours
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which of the following hormones increases blood glucose levels?
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glucagon, epinephrine, insulin
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what are health benefits attributed to eating insoluble fiber?
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lowers risk of developing diverticulosis, constipation, and obesity
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if poorly managed, diabetes can increase the likelyhood of
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eye disease, kidney disease, and amputations of limbs
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what are names for sugar?
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dextrose, malt syrup, high-fructose corn syrup
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which of the following carbs is made from 2 glucose units joined together?
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maltose
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which of the following carbs is the storage form of glucose in animals?
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glycogen
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which of the following carbs is known as milk sugar?
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lactose
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the enzyme...begins the digestion of starch in the mouth
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amylase
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the...converts galactose and fructose to glucose
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liver
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both fat and ... are important sources of stored energy
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glycogen
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what are number-one sources of added sugars in the American diet?
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sports/energy drinks, sodas
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the creation of glucose from noncarbohydrate sources is called
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gluconeogenesis
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all the nutrients and phytochemicals lost in the processing of wheat flour are added back in the enrichment process t/f
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false
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being overweight puts a person at a higher risk for developing type 2 diabetes, the most common type of diabetes t/f
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true
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when fasting continues long beyond glycogen depletion, body protein will be broken down to make glucose t/f
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true
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type 1 diabetes requires daily insulin injections or an insulin pump t/f
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true
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refined grains are more nutrient dense than whole grains t/f
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true
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bodily complications that arise from poorly managed diabetes include
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increased risk of stroke, blindness, amputations, high blood pressure, heart attack, nerve damage
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four ways you can increase the amount of fiber in your diet include
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insoluble fibers, whole grains, legumes, fruits/vegetables
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type 1 vs type 2 diabetes
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type 1: caused by genetics, viral infections, toxins, take insulin everyday, under 30type 2: caused by being overweight, lose weight (exercise)
