Portage BIOD121 2021 May Module 2 Problem Set Latest

BIOD121 Essentials in Nutrition

Module 2 Problem Set

Question 1Which of the following statements are NOT True concerning fats and lipids?

  Fats and oils in food are mostly in the form of triglycerides

  Lecithin is an example of a sterol

  Cholesterol is made by the body in adequate amounts to meet our needs

  Phospholipids are another class of fats

  Saturated fats can increase cholesterol levels

  Saturated fats are found mainly in animal sources

  Trans fats are naturally occurring fats that raise cholesterol levels

  Saturated fats are solid at room temperature

 Stick margarine is an example of a saturated fat

  Canola oil is an example of an unsaturated fat

 Question 2Bile is secreted in the small intestine for the digestion of:

  Carbohydrates

  Protein

  Bacteria

  Fats

Question 3Examples of this include fructose and galactose:

  Monosaccharides

  Disaccharides

  Insoluble Fiber

  Soluble Fiber

  Functional Fiber

Question 4Weak spots in the colon that result in the formation of small pouches.

Question 5Sphincters play an important role in the GI tract. Generally speaking, what is that role? Three key sphincters are the esophageal sphincter, the pyloric sphincter, and the ileocecal sphincter.  Give the location of each and why each is important.

Question 6Hard dry stools related to a low fiber diet.

Question 7A burning sensation in the stomach or small intestine following a meal.

Question 8Examples of this include sucrose and maltose:

  Monosaccharides

  Disaccharides

  Insoluble Fiber

  Soluble Fiber

  Functional Fiber

 Question 9This dissolves in the GI tract:

  Monosaccharides

  Disaccharides

  Insoluble Fiber

 

  Soluble Fiber

  Functional Fiber

 Question 10What are the six major parts of the GI tract as outlined by this module?

Question 11What is the difference between animal sources for proteins and plant sources for proteins?  What is it called when several plant proteins combine?

Question 12A burning sensation in the esophagus.

Question 13Which organ makes bile to be used for fat digestion in the small intestine?

  Liver

  Pancreas

  Gallbladder

  Kidney

 Question 14This is also called non fermentable fiber:

  Monosaccharides

  Disaccharides

  Insoluble Fiber

  Soluble Fiber

  Functional Fiber

 Question 15What organs assist in digestion but are not considered to be a part of the GI tract?

Question 16This organ stores bile to aid in digestion of fats in the small intestine:

  Liver

  Spleen

  Gallbladder

  Pancreas

 Question 17An organ that is important in the digestion of fats that occurs in the small intestine is the:

  Spleen

  Gallbladder

  Transverse Colon

  Kidney

 Question 18This disease is not well understood but causes bloating and abdominal pain.

Question 19This is added to food for intestinal health:

  Monosaccharides

  Disaccharides

  Insoluble Fiber

  Soluble Fiber

  Functional Fiber

 Question 20In what portion of the GI tract is bile used for digestion of fats?

  Liver

  Pancreas

  Gallbladder

  Small Intestine

 Question 21Match the following to the terms given below.  You will not use all of the terms.

Delivers cholesterol to cells

Delivers the lipids to the liver

Have no double bonds

Triglycerides that carry the lipids from the liver to the cell

Made of three fatty acids and a glycerol molecule

Question 22Which of the following statements are NOT true about protein and the diet?

  Most adults require 0.8 grams of protein per kg

  Weightlifters require protein supplements to build muscle

  Protein contains the nitrogen element

  Protein yields 4 kcal/g of energy

  A meal of beans and corn tortillas provides complete protein

  An essential amino acid can not be synthesized by the body

  Plant proteins are high quality protein

  Amino acids are the building blocks for protein

  Animal proteins are incomplete proteins

  An essential amino acid can not be synthesized by the body

 Question 23Which of the following statements are NOT true concerning blood sugar regulation?

  Hormones are responsible for control

  Excess glucose is stored as glycogen

  Glucagon helps to lower blood sugar levels

  High blood sugar is called hyperglycemia

  When blood sugar levels are low, insulin is released from the pancreas

  Hypoglycemia refers to low blood sugar levels

  Normal blood sugar levels are 70-100 mg/dl

  Normal blood sugar levels are 55-130 mg/dl

  Hormones are responsible for control

  Insulin is secreted by the gallbladder