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Q 1/115
Score 0
include sugar, starch, and fiber
30
Users re-arrange answers into correct order
Q 2/115
Score 0
Plants use the sun's energy to convert water and carbon dioxide into glucose
30
Users re-arrange answers into correct order
115 questions
Q.
include sugar, starch, and fiber
1
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Q.
Plants use the sun's energy to convert water and carbon dioxide into glucose
2
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3
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Q.
-Single sugar molecules
4
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5
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double sugars made of 2 monosaccharides sugars
6
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Carbohydrates that are made up of more than two monosaccharides
7
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most common monosaccharide
8
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found in fruits, vegetables, and honey.
9
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Third major monosaccharide
10
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-When galactose combines with glucose it forms the disaccharide.
11
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monosaccharide's classified as pentoses
13
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14
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A hormone produced by the pancreas or taken as a medication by many diabetics
15
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eating regular meals and snacks of protein and complex carbohydrates and avoiding excess simple sugar
16
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130g/ day for adults
17
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Suppresses gluconeogenesis
18
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increases glycogen breakdown
19
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high fiber
20
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-Carbohydrates that are made up of two monosaccharides
21
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22
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23
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24
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25
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increase fluids
26
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short chains of three or more monosaccharides
27
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28
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a sugar alcohol; it is used as a sugar substitute in things like candies or gums, is absorbed and metabolized more slowly than glucose and other sugars.
29
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Glucose
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Oligosaccharides (complex carbs with 3 to 10 single sugar units) found in onions, broccoli, cabbage, whole wheat, beans and other legumes.
31
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The formation of glucose from noncarbohydrate sources, such as amino acids (proteins)
32
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Carbohydrate component of plant cell walls. also an insoluble fiber
33
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25% according to the Food and Nutrition Board of the Institute of Medicine.
34
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Energy-rich organic compounds, such as fats, oils, and waxes, that are made of carbon, hydrogen, and oxygen.
35
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36
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Most common type of lipid
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38
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process of attaching fatty acids to glycerol
39
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A fatty acid that is released from the glycerol back bone
40
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A breakdown product of a triglyceride consisting of two fatty acids bonded to a glycerol backbone.
41
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A breakdown product of a triglyceride consisting of one fatty acid attached to a glycerol backbone.
42
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process of reattaching a fatty acid to glycerol that has lost a fatty acid
43
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-12 or more carbons
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45
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46
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47
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-6-10 carbons
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49
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50
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51
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-less than 6 carbons
52
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53
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54
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55
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all the bonds between the carbon are single connections and the other carbon bonds are filled with hydrogens.
56
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A fatty acid whose molecular structure includes only one double carbon bond at carbons 8 and 9
57
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a fatty acid containing two or more carbon-carbon double bonds
58
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A fatty acid in which all carbons in the hydrocarbon tail are connected by single bonds, thus maximizing the number of hydrogen atoms that can attach to the carbon skeleton.
59
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indicated where the first double bond closest to the methyl (omega) end of the chain occurs.
60
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-essential fatty acids that our bodies are unable to synthesize because a double bond exists before the 9th carbon in the chain, counting from the omega end.
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63
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manufactures replace some of the fat with water, protein (dairy-Lo) or forms of carbohydrates such as starch derivatives, fiber and gums.
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- provide energy
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67
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68
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69
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70
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71
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-a lipid consisting of a glycerol bound to two fatty acids and a phosphate group.
72
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73
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1. Aid in emulsifying fats in the bloodstream
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76
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- a type of steroid
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79
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- required to synthesize compounds
80
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81
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82
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from animal origin such as meat, fish, poultry
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-begins in the mouth (lingual lipase is secreted, this enzyme helps break down triglycerides with short, medium-chain fatty acids)
84
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85
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86
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87
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88
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89
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Composed of central carbon bonded to 4 groups of elements: a nitrogen (amino) group, an acid (corboxyl) group, hydrogen, and a side chain (that determines the structure, function, and name of the amino acid)
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-amino acids that can be manufactured by the body in sufficient quantities and therefore do not need to be consumed regularly in our diet.
91
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92
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-Amino acids that are needed, but cannot be made by the body; thus must be gained through food.
93
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94
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an amino acid that is normally nonessential but must be supplied by the diet in special circumstances when the need for it exceeds the body's ability to produce it, such as infancy or during trauma.
95
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transamination: transfer of an amino group from an amino acid to a carbon skeleton to from a new amino acid
96
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97
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98
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99
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compete protein
100
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101
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102
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inadequate amounts of 1 or more of the essential amino acids (except soybeans)
103
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104
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105
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The bonds connecting amino acids together to form polypeptide chains. that them form needed proteins.
106
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107
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108
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109
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110
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measure of how efficiently the absorbed food protein is converted into body tissue protein. If a food possessed adequate amounts of all 9 essential amino acids, it should allow a person to efficiently incorporate amino acids from food protein.
111
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compares amount of weight gain by a growing laboratory animal consuming a standardized amount of the protein being studied with the weight gain by an animal consuming a standardized amount of reference protein.
112
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a comparison of the amino acid composition of a particular protein with a reference protein (egg)
113
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A disease of severe protein-calorie malnutrition during early infancy, in which growth is impaired, body tissues waste away, and the infant eventually dies.
114
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A disease of chronic malnutrition during childhood, in which a protein deficiency makes the child more vulnerable to other diseases, such as measles, diarrhea, and influenza.
