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NSC-150 Exam 1 questions with actual answers.
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NSC-150 Exam 1 questions with actual answers.
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NSC-150 Exam 1 questions with actualanswers.
Carbohydrate function in the body ANS - Broken down to provide energy, the main energy source for
cells, fuel for the body and brain
Glycemic Index (GI) ANS - Relative ranking of carbohydrate in foods according to how they affect blood
glucose levels
Monosaccharides ANS - Single sugar molecules, glucose, fructose, galactose
Disaccharides ANS - A double sugar, consisting of two monosaccharides joined by dehydration
synthesis, sucrose, lactose, maltose
What are polysaccharides? ANS - Carbohydrates that are made up of more than two monosaccharides
Starch ANS - Complex polysaccharide, broken down to get energy, can be digested
Fiber ANS - Complex polysaccharide, not absorbed (digested), lack enzyme
Soluble and insoluble fiber (foods and benefits) ANS - Soluble - Soaks up water as it passes through the
body. Can help with weight management and create feelings of satiety. Can also help lower cholesterol
and blood glucose. Ex. oats, oat bran, and apples.
Insoluble - Does not dissolve in water like soluble fiber. Can help with GI health and protect against
colon cancer. Decreased transit time. ex. veggies, wheat, rye, rice
What is insulin and its effects? ANS - A hormone produced by the pancreas, lowers blood glucose levels
What is glucagon and its effects? ANS - A hormone produced by the pancreas, increases blood glucose
levels
, Type 1 diabetes ANS - The pancreas can no longer produce insulin.
Cause - by autoimmune disease
Symptoms - thirst, frequent urination, fatigue, rapid weight loss
Requires insulin administration
Type 2 diabetes ANS - Most common form of diabetes , develops in adulthood, insulin resistance
Cause - poor diet, lack of exercise, obesity
Symptoms - develop gradually (CVD, limb numbness)
Prevention - exercise, prevent obesity, distribution of body fat
What is gluten ANS - Protein found in wheat, barley, and rye, contains a specific sequence of amino
acids located in the prolamin fraction of wheat.
What causes Celiac disease ANS - An interaction between genetics (one must have the gene) and
environment (exposure to the protein gluten)
Normal fasting blood glucose levels ANS - 70-100 mg/dL
Probiotic v prebiotic ANS - Probiotic - live microorganisms (bacteria), which when administered in
adequate amounts should confer a health benefit.
Prebiotic - ingredient that targets the microbiota (bacteria) already present within the gut, acting as a
"food" for the target microbes.
What causes lactose intolerance ANS - The small intestine does not produce enough of the enzyme
lactase, so the disaccharide lactose present in dairy foods cannot be digested
HDL vs LDL ANS - HDL (high density lipoprotein) - removes cholesterol, more protein, "good
cholesterol"
LDL (low density lipoprotein) - drops off cholesterol, more cholesterol, "bad cholesterol"
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