K-State HN 132 - Exam 2 Study Guide (4 pages)

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Exam 2 Study Guide



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Exam 2 Study Guide

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Chapters 4, 5, and 6.


Pages:
4
Type:
Study Guide
School:
Kansas State University
Course:
Hn 132 - Basic Nutrition

Unformatted text preview:

HN 132 Exam 2 Study Guide Lectures 8 15 I Chapter 4 Carbohydrates 15 17 questions A Describe the major functions of carbohydrate B Understand the difference s between starch and glycogen C Identify where glycogen is stored in humans D Identify four main types of carbohydrates and the components of each mono di simple and complex E Identify health effects associated with dietary fiber intake F where do added sugars come from in the American diet G Discuss the relationship between carbohydrates and chronic diseases such as obesity diabetes lactose intolerance triglycerides and cholesterol H Relate carbohydrate processing to nutrient deficiencies refined versus whole grains how can you tell if a product is whole grain when reading the label I Understand the importance of insulin and glucagon in regulating blood sugar J Understand how under normal conditions insulin responds to an elevation in your blood glucose level after a meal K Understand how your body responds when your blood glucose levels start to fall under normal healthy conditions the role of glucagon L Identify where insulin is produced what organ and where glucagon is produced what organ M Define Diabetes Mellitus Type 1 Diabetes Type 2 Diabetes and Gestational Diabetes N Understand how Type 1 Diabetes and Type 2 Diabetes differ from one another define gluconeogenesis be able to interpret glycemic index and glycemic response II Chapter 5 Fats Oils and other Lipids 15 17 questions A Name the three major types of lipids found in our body B List at least three major functions of lipids in our bodies C Compare and contrast the following be able to identify them if given a diagram how do different types of fats play a role in whether a fat is solid or liquid at room temperature D Saturated and unsaturated fatty acids E Monounsaturated and polyunsaturated fatty acids F Essential and non essential fatty acids G Omega 3 and omega 6 fatty acids H Discuss where cholesterol comes from and whether or not it is an



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