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51 True/False questions

  1. Protein Digestibility Corrected Amino Acid Score (PDCAAS) → A method based on the amino acid requirements of young children that takes into consideration digestibility of the protein; a recently developed and preferred measure for determining the quality of a protein.

          

  2. Peptides Or Peptide Chains → Short polymer formed from linking amino acids.

          

  3. Salivary Amylase → Enzyme found in saliva that catalyzes the hydrolysis of starch.

          

  4. Hydrocarbons → A lipoprotein that transports cholesterol and triglyceride from the small intestines to tissues in the body.

          

  5. Soluble Fiber → Indigestible, non-water soluble polysaccharides found in plants (e.g. wheat bran, nuts); increases stool bulk and enhances transit time.

          

  6. Pancreatic Lipase → Enzyme secreted from the pancreas that hydrolyzes fat.

          

  7. Chylomicron → A lipoprotein that transports cholesterol and triglyceride from the small intestines to tissues in the body.

          

  8. Unsaturated Fatty Acids → A fatty acid with no double bonds in the chain.

          

  9. Eicosapentaenoic Acid (EPA) → An omega-3, polyunsaturated fatty acid, found mainly in fish and algae; can be formed from ALA.

          

  10. Docosahexaenoic Acid (DHA) → An omega-3, polyunsaturated fatty acid, found mainly in fish and algae.

          

  11. Glycemic Index (GI) → Measure of the rate at which an ingested food causes the level of glucose in the blood to rise. The relative degree of blood sugar elevation after the consumption of 50 g carbohydrate coming from a specific test food.

          

  12. Polysaccharides → More than about 10 linked monosaccharides that form a polymer. Starches, glycogen, fiber.

          

  13. Lipoprotein Lipase → An enzyme found in endothelial cells lining the capillaries; hydrolyzes lipids into fatty acid and glycerol.

          

  14. Glycogenolysis → Sugar alcohol that is the backbone of a triglyceride.

          

  15. Amylopectin → A component of starch characterized by its highly branched chain structure and fast digestion.

          

  16. Glucose → A monosaccharide; less soluble and sweet than glucose.

          

  17. Fructose → A monosaccharide that is very sweet; possesses a ketone rather than an aldehyde, which distinguishes it from glucose.

          

  18. Essential Amino Acid → Amino acid that does not need to be included in the diet.

          

  19. Alpha-Linolenic Acid (ALA) → Unsaturated omega-3 fatty acid considered essential to the human diet.

          

  20. Glycogen Phosphorylase → Enzyme necessary for the conversion of excess glucose into stored glycogen.

          

  21. Gastric Hydrochloric Acid → Produced by parietal cells in the stomach, this acid liquid is necessary for digestion.

          

  22. Oligosaccharides → Saccharide composed of a small number of monosaccharides.

          

  23. GLUT Family → Sugar alcohol that is the backbone of a triglyceride.

          

  24. Eicosanoids → Functional groups (abbreviated as NH2) that contains a nitrogen atom.

          

  25. Non-Essential Amino Acid → Amino acid that does not need to be included in the diet.

          

  26. Glycerol → Sugar alcohol that is the backbone of a triglyceride.

          

  27. Secondary, Tertiary, And Quaternary Structures → A fatty acid with no double bonds in the chain.

          

  28. Linoleic Acid → Unsaturated omega-3 fatty acid considered essential to the human diet.

          

  29. Pepsin → A component of starch characterized by its highly branched chain structure and fast digestion.

          

  30. Deamination → Digestive protease released in the stomach to degrade food proteins to peptides.

          

  31. Insoluble Fiber → Indigestible, non-water soluble polysaccharides found in plants (e.g. wheat bran, nuts); increases stool bulk and enhances transit time.

          

  32. Proenzyme → A monosaccharide that is very sweet; possesses a ketone rather than an aldehyde, which distinguishes it from glucose.

          

  33. Limiting Amino Acid → Amino acid that must be included in the diet.

          

  34. Linolenic Acid → Unsaturated omega-3 fatty acid considered essential to the human diet.

          

  35. Monosaccharides → More than about 10 linked monosaccharides that form a polymer. Starches, glycogen, fiber.

          

  36. Plasma Amino Acid Pool → Reserve of amino acids found in blood plasma.

          

  37. Glycemic Load → Sugar alcohol that is the backbone of a triglyceride.

          

  38. Fatty Acid → Fats that have been shown to improve overall health.

          

  39. Galactose → A monosaccharide; less soluble and sweet than glucose.

          

  40. Branched Chain Amino Acids (BCAA) → Amino acids with alphatic side chain that is non-linear.

          

  41. Amylose → A component of starch characterized by straight chains of glucose units.

          

  42. Satiety → The state of being satisfactorily full.

          

  43. Healthy Fats → Chain of carbon atoms with a carboxylic acid and alphatic tail.

          

  44. Amino Groups → Signaling molecules of the body that control many systems.

          

  45. Saturated Fatty Acid → A fatty acid with no double bonds in the chain.

          

  46. Omega-6/Omega-3 Fatty Acid Ratio → Balance of dietary fat intake; critical to overall health.

          

  47. Pancreatic Amylase → Enzyme found in pancreatic juice that catalyzes the hydrolysis of starch.

          

  48. Insulin Index (II) → Measure of the rate of which an ingested food causes the level on insulin in the blood to rise.

          

  49. Triglycerides → Compound with three molecules of fatty acids bound with one molecule of glycerol; the storage form of fat in humans.

          

  50. Net Negative Protein Balance → Nitrogen output that exceeds nitrogen intake.

          

  51. Glycogen Synthase → Breakdown of stored glycogen to glucose.