NUTR 331 (Overview of Nutrition)
MIDTERM EXAM STUDY GUIDE QUESTIONS
and ANSWERS Athabasca University
Whole grains
✔✔grain milled in entirety (all but husk), not refined
Kernel (4 main parts)
✔✔1. Germ= nutrient-rich inner part (grows into wheat plant)
2. Endosperm= bulk of edible part of grain (starchy part) nourished seed
3. Bran= protective fibrous coating around grain (chief fibre) like shell
4. Husk= outer, inedible part of grain (chart) used in animal feed
Wheat flour
✔✔and flour made from wheat
whole-wheat flour
✔✔flour made from whole-wheat kernels; whole-grain
white flour
✔✔endosperm flour that has been refined and bleached
Brown-bread
✔✔contain ingredients such as molasses that colour, an be made with
any kind of flour (including white)
,stone-ground
✔✔milling process using limestone to grind any grain
Glycolysis
✔✔important metabolic pathway in cytoplasm of out cells that releases
small amount of energy by splitting glucose in half (lysed)
-2 halves then put back together to make glucose again or broken down
into smaller fragments (cannot be reassembled)
-smaller fragments can yield more energy and broken down completely
into CO2 (krebs cycle) and water (electron transport chain)
Krebs cycle
✔✔important metabolic pathway in mitochondria of cells from which we
derive most of energy from molecule like glucose and fatty acids
Protein-sparing action
✔✔the action of carbohydrate (and fat) in providing energy that allows
protein to be used for other purposes.
Ketone bodies
✔✔acidic, fat-related compounds that can arise from the incomplete
breakdown of fat when carbohydrate is not available
Ketosis
✔✔undesirably high concentration of ketone bodies (acetone) in the
blood and urine
,Insulin
✔✔hormone secreted by pancreas; controls blood glucose
Glucagon
✔✔A hormone secreted by the pancreatic alpha cells that increases blood
glucose concentration
2 safeguards of regulation of blood glucose
✔✔1. replenishment from liver stores
2. siphoning off of excess glucose into liver (converted to glycogen or ft)
and into muscle (converted to glycogen)
Glycemic Index (GI)
✔✔a ranking of foods according to their potential for raising blood
glucose relative to a standard food such as glucose
Glycemic Load
✔✔a mathematical expression of both the glycemic index and the
carbohydrate content of a food, meal, or diet (glycemic index multiplied
by grams carbohydrate)
Functions of Carbs
✔✔1. maintain blood glucose levels, circulating in bloodstream and
supply energy to all body cells
2. essential to normal functioning of specialized body cells that make up
nerve tissue of brain and central nervous system, lungs and red blood
cells
3. "spare" protein fro being used as energy source
, 4. prevent ketosis
5. help maintain body normal balance of water and sodium
6. foods providing carbs also contain significant amounts of protein,
vitamins, minerals and phytochemical and generally low in fat
symptoms of low carb diet
✔✔ketosis, fatigue, and muscular wasting
homeostasis
✔✔body's ability to regulate itself
Epinephrine
✔✔during "fight-or-flight" or emergency situation secreted to ensure
sufficient energy available
Intestinal transit time
✔✔time takes for fecal matter to move through the entire GI tract
Diverticular disease (diverticulosis)
✔✔the develop of "pockets" in colon, very common condition in ppl
older than 50 (most ppl is symptomless)
natural occurring sugars
✔✔sugars that are not added to a food but are present as its original
constituent, such as sugars of fruit/milk e.g. in a grape
MIDTERM EXAM STUDY GUIDE QUESTIONS
and ANSWERS Athabasca University
Whole grains
✔✔grain milled in entirety (all but husk), not refined
Kernel (4 main parts)
✔✔1. Germ= nutrient-rich inner part (grows into wheat plant)
2. Endosperm= bulk of edible part of grain (starchy part) nourished seed
3. Bran= protective fibrous coating around grain (chief fibre) like shell
4. Husk= outer, inedible part of grain (chart) used in animal feed
Wheat flour
✔✔and flour made from wheat
whole-wheat flour
✔✔flour made from whole-wheat kernels; whole-grain
white flour
✔✔endosperm flour that has been refined and bleached
Brown-bread
✔✔contain ingredients such as molasses that colour, an be made with
any kind of flour (including white)
,stone-ground
✔✔milling process using limestone to grind any grain
Glycolysis
✔✔important metabolic pathway in cytoplasm of out cells that releases
small amount of energy by splitting glucose in half (lysed)
-2 halves then put back together to make glucose again or broken down
into smaller fragments (cannot be reassembled)
-smaller fragments can yield more energy and broken down completely
into CO2 (krebs cycle) and water (electron transport chain)
Krebs cycle
✔✔important metabolic pathway in mitochondria of cells from which we
derive most of energy from molecule like glucose and fatty acids
Protein-sparing action
✔✔the action of carbohydrate (and fat) in providing energy that allows
protein to be used for other purposes.
Ketone bodies
✔✔acidic, fat-related compounds that can arise from the incomplete
breakdown of fat when carbohydrate is not available
Ketosis
✔✔undesirably high concentration of ketone bodies (acetone) in the
blood and urine
,Insulin
✔✔hormone secreted by pancreas; controls blood glucose
Glucagon
✔✔A hormone secreted by the pancreatic alpha cells that increases blood
glucose concentration
2 safeguards of regulation of blood glucose
✔✔1. replenishment from liver stores
2. siphoning off of excess glucose into liver (converted to glycogen or ft)
and into muscle (converted to glycogen)
Glycemic Index (GI)
✔✔a ranking of foods according to their potential for raising blood
glucose relative to a standard food such as glucose
Glycemic Load
✔✔a mathematical expression of both the glycemic index and the
carbohydrate content of a food, meal, or diet (glycemic index multiplied
by grams carbohydrate)
Functions of Carbs
✔✔1. maintain blood glucose levels, circulating in bloodstream and
supply energy to all body cells
2. essential to normal functioning of specialized body cells that make up
nerve tissue of brain and central nervous system, lungs and red blood
cells
3. "spare" protein fro being used as energy source
, 4. prevent ketosis
5. help maintain body normal balance of water and sodium
6. foods providing carbs also contain significant amounts of protein,
vitamins, minerals and phytochemical and generally low in fat
symptoms of low carb diet
✔✔ketosis, fatigue, and muscular wasting
homeostasis
✔✔body's ability to regulate itself
Epinephrine
✔✔during "fight-or-flight" or emergency situation secreted to ensure
sufficient energy available
Intestinal transit time
✔✔time takes for fecal matter to move through the entire GI tract
Diverticular disease (diverticulosis)
✔✔the develop of "pockets" in colon, very common condition in ppl
older than 50 (most ppl is symptomless)
natural occurring sugars
✔✔sugars that are not added to a food but are present as its original
constituent, such as sugars of fruit/milk e.g. in a grape
