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GCU NSC-150 Nutrition Exam 1 (rated 100% correct).
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GCU NSC-150 Nutrition Exam 1 (rated100% correct).
Carbohydrates Function: ANS - main source of energy
Glycemic index: What it means, what happens in the body ANS - a system that ranks foods on a scale
from 1 to 100 based on their effect on blood-sugar levels.
Monosaccharides (Names) ANS - glucose, fructose, galactose
Disaccharide (Names) ANS - maltose, lactose, sucrose
What are polysaccharides? ANS - complex carbohydrates
Soluble Fiber ANS - fiber that dissolves in water or is broken down by bacteria in the large intestine
insoluble fiber ANS - fiber that does not dissolve in water and is not broken down by bacteria in the
large intestine
Insulin ANS - A hormone produced by the pancreas or taken as a medication by many diabetics
Glucagon ANS - A hormone secreted by the pancreatic alpha cells that increases blood glucose
concentration
insulin and glucagon (where/when are they secreted)? ANS - hormones secreted by the pancreas to
control levels of fats, proteins, and carbohydrates in the bloodstream
Type 1 Diabetes ANS - disorder in which the body cannot produce enough insulin (genetic)
, type 2 diabetes ANS - Diabetes of a form that develops especially in adults and most often obese
individuals and that is characterized by high blood glucose resulting from impaired insulin utilization
coupled with the body's inability to compensate with increased insulin production.
Gluten ANS - insoluble protein found in wheat, barley, and oats
What causes celiac disease? ANS - genetic defect, lacy of enzyme, consumption of gluten triggers,
autoimmune reaction
normal fasting blood glucose levels ANS - 70-110 mg/dL
Probiotics ANS - healthy bacteria that colonizes the large intestine
Prebiotics ANS - food components (such as fibers) that are not digested by the human body but are
used as food by the GI bacteria to promote their growth and activity
soluble and insoluble fiber ANS - soluble can be found in nuts, seeds, beans, lentils, fruits, many veggies
insoluble found in foods such as whole grain products (creates bulk)
What causes lactose intolerance? ANS - deficiency of lactase/ lack of
HDL vs LDL ANS - HDL - good cholesterol
LDL - bad cholesterol
saturated vs unsaturated fats ANS - Both are lipids - saturated have NO double bonds, are saturated
with hydrogen, are animal-based, solid at room temperature (butter, cake, biscuits, etc.)
unsaturated - have double bonds, are plant-based, liquid at room temperature (olive, avocados, nuts,
etc.)
PUFA (Polyunsaturated fat) ANS - more than one double bond. In fact, it has 2 double bonds (walnut,
sunflower seeds, flax seeds or oil, etc. )
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