Plants in Human Nutrition and Health
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Questions and Answers

What are considered macromolecules that are essential for human nutrition?

  • Carbohydrates, lipids, proteins, and vitamins
  • Fats, cellulose, alcohols, and carbohydrates
  • Vitamins, minerals, enzymes, and amino acids
  • Carbohydrates, lipids, and proteins (correct)

What is the primary function of nutrients obtained from food?

  • To eliminate waste effectively
  • To support the body's growth, maintenance, and function (correct)
  • To contribute to the aesthetic appeal of meals
  • To facilitate the process of digestion

Which of the following best describes carbohydrates?

  • Fatty acids that serve as energy stores
  • Proteins that are necessary for muscle growth
  • Energy-rich molecules that include starches and fibers (correct)
  • Molecules primarily composed of carbon and nitrogen

What ratio of carbon, hydrogen, and oxygen defines a simple sugar in carbohydrates?

<p>1:2:1 (D)</p> Signup and view all the answers

Which type of macromolecule is primarily responsible for the structural integrity of living plant tissues?

<p>Cell wall polysaccharides (C)</p> Signup and view all the answers

What is the primary role of cholecalciferol in the human body?

<p>To act as a chemical messenger (hormone) (A)</p> Signup and view all the answers

How are energy requirements from food measured?

<p>In calories (C)</p> Signup and view all the answers

Which mineral has a recommended daily allowance (RDA) that varies from 1000 to 1300 mg?

<p>Calcium (D)</p> Signup and view all the answers

Which of the following is a primary metabolite found in plants?

<p>Protease (D)</p> Signup and view all the answers

What is the significance of the established minimum for nutrient requirements?

<p>It sets a base for determining sufficiency in meals (C)</p> Signup and view all the answers

What are functional foods primarily known for?

<p>Being fortified with additional nutrients (A)</p> Signup and view all the answers

What is a possible misconception about antioxidants?

<p>They are consistently proven to reduce DNA damage (A)</p> Signup and view all the answers

What is the product of the reaction between glucose and fructose?

<p>Sucrose (B)</p> Signup and view all the answers

What type of bond is primarily found in cellulose?

<p>Beta 1,4 bond (D)</p> Signup and view all the answers

Which of the following is a five-carbon sugar?

<p>Ribose (D)</p> Signup and view all the answers

What structural feature distinguishes alpha-glucose from beta-glucose?

<p>The orientation of the hydroxyl group (C)</p> Signup and view all the answers

What is the primary function of starch in plants?

<p>Energy storage (D)</p> Signup and view all the answers

How do monosaccharides typically form rings?

<p>Through an oxygen bridge displacing a carbon (D)</p> Signup and view all the answers

Which of the following is true about lipids?

<p>They are lightweight energy molecules (C)</p> Signup and view all the answers

What is the significance of the beta 1,4 bond in cellulose?

<p>It creates rigidity and reduces enzyme access (A)</p> Signup and view all the answers

What category of sugar is glyceraldehyde classified as?

<p>Triose (C)</p> Signup and view all the answers

What is the basic structural component of proteins?

<p>Amino acids (C)</p> Signup and view all the answers

Which group in the amino acid structure is responsible for its unique characteristics?

<p>R group (C)</p> Signup and view all the answers

How many essential amino acids must be obtained from food?

<p>9 (C)</p> Signup and view all the answers

What is the term used to describe a polymer consisting of amino acids?

<p>Polypeptide (B)</p> Signup and view all the answers

Which of the following is classified as a non-essential amino acid?

<p>Alanine (C)</p> Signup and view all the answers

Which factor is NOT part of the protein score evaluation?

<p>Fat content (B)</p> Signup and view all the answers

What is one of the key roles of proteins in living organisms?

<p>Forming enzymes (A)</p> Signup and view all the answers

Which vitamin deficiency prevention method is NOT mentioned?

<p>Regular exercise (D)</p> Signup and view all the answers

What distinguishes vitamins from macromolecules?

<p>Vitamins are organic molecules (B)</p> Signup and view all the answers

What is the primary component that defines whether an amino acid is essential?

<p>Whether it can be synthesized by the body (B)</p> Signup and view all the answers

Which type of fat primarily contains single bonds between carbon atoms?

<p>Saturated fats (A)</p> Signup and view all the answers

What feature distinguishes phospholipids from triglycerides?

<p>Presence of a phosphate group (D)</p> Signup and view all the answers

What effect does hydrogenation have on oils?

<p>It makes them firmer. (C)</p> Signup and view all the answers

Which of the following describes essential fatty acids?

<p>They must be obtained through diet. (B)</p> Signup and view all the answers

Which fatty acid mentioned is noted for having two unsaturated bonds?

<p>Linolenic acid (B)</p> Signup and view all the answers

What is one of the main components of energy expenditure in adult humans?

<p>Basal metabolism (D)</p> Signup and view all the answers

What are the suggested dietary recommendations promoted by the Canada Food Guide?

<p>Eat food, not too much, mostly plants. (C)</p> Signup and view all the answers

What is a characteristic of unsaturated fats at room temperature?

<p>They are predominantly liquid. (B)</p> Signup and view all the answers

How does a sedentary lifestyle affect health?

<p>It increases risk factors for heart disease. (B)</p> Signup and view all the answers

Which component of lipids primarily makes them insoluble in water?

<p>Fatty acid tails (A)</p> Signup and view all the answers

Living tissues and organs are composed of 60-70% ______.

<p>water</p> Signup and view all the answers

Monomer of carbohydrates are known as ______.

<p>monosaccharides</p> Signup and view all the answers

Macromolecules are formed by the process of ______.

<p>polymerization</p> Signup and view all the answers

The primary energy requirements of the body are measured in ______.

<p>calories</p> Signup and view all the answers

Plant tissues are largely composed of cell wall ______.

<p>polysaccharides</p> Signup and view all the answers

Glucose and fructose combine to form ______.

<p>sucrose</p> Signup and view all the answers

Starch is primarily used for ______ in plants.

<p>storage</p> Signup and view all the answers

Cellulose, a polymer of glucose, is used for ______ in plants.

<p>structure</p> Signup and view all the answers

The ______ bond in cellulose causes adjacent chains to bond together, making it insoluble.

<p>beta 1,4</p> Signup and view all the answers

Monosaccharides are classified based on the number of ______ in their structure.

<p>carbons</p> Signup and view all the answers

Proteins are made up of monomers known as ______.

<p>amino acids</p> Signup and view all the answers

Essential amino acids must be obtained from ______.

<p>food</p> Signup and view all the answers

The ______ structure of proteins allows them to form enzymes and other important molecules.

<p>3-D</p> Signup and view all the answers

Vitamins are small, organic molecules that must be ______.

<p>eaten</p> Signup and view all the answers

The protein score is based on ______ and the essential amino acids present.

<p>digestibility</p> Signup and view all the answers

Triglycerides and phospholipids both have glycerol and __________.

<p>fatty acids</p> Signup and view all the answers

Saturated fats primarily contain __________ bonds between carbon atoms.

<p>single</p> Signup and view all the answers

Unsaturated fats are mainly __________ at room temperature.

<p>liquid</p> Signup and view all the answers

The technique of __________ is used to make oils more firm and less prone to oxidation.

<p>hydrogenation</p> Signup and view all the answers

Both linolenic and linoleic acids are examples of __________ fatty acids that cannot be produced by the human body.

<p>essential</p> Signup and view all the answers

Living tissues and organs contain approximately 60-70% ______.

<p>water</p> Signup and view all the answers

The building blocks of proteins are known as ______.

<p>amino acids</p> Signup and view all the answers

Plant tissues are primarily made of cell wall ______.

<p>polysaccharides</p> Signup and view all the answers

Carbohydrates are loosely defined as molecules containing carbon, hydrogen, and oxygen in a ______ ratio.

<p>1:2:1</p> Signup and view all the answers

The primary energy requirements of the human body are measured in ______.

<p>calories</p> Signup and view all the answers

Glucose and fructose combine to form ______.

<p>sucrose</p> Signup and view all the answers

Starch is primarily used for ______ in plants.

<p>storage</p> Signup and view all the answers

Cellulose, a polymer of glucose, is used for ______ in plants.

<p>structure</p> Signup and view all the answers

The ______ bond in cellulose causes adjacent chains to bond together, making it insoluble.

<p>beta 1,4</p> Signup and view all the answers

Monosaccharides are often named based on the number of ______ they contain.

<p>carbons</p> Signup and view all the answers

Proteins are made of building blocks called ______.

<p>amino acids</p> Signup and view all the answers

Essential amino acids must be obtained from ______.

<p>food</p> Signup and view all the answers

A polymer of amino acids is referred to as ______.

<p>polypeptides</p> Signup and view all the answers

Vitamins are small, organic molecules that must be ______.

<p>eaten</p> Signup and view all the answers

The basic structure of an amino acid includes an amino group, a carboxyl group, and a distinctive ______ group.

<p>R</p> Signup and view all the answers

__________ are primarily solid at room temperature due to single bonds between carbons.

<p>Saturated fats</p> Signup and view all the answers

The __________ structure of phospholipids consists of a hydrophobic tail and a hydrophilic head.

<p>bilayer</p> Signup and view all the answers

Foods like flax and canola are sources of __________, which have two unsaturated bonds.

<p>linolenic acid</p> Signup and view all the answers

Hydrogenation is a technique used to make oils more __________ and less prone to oxidation.

<p>firm</p> Signup and view all the answers

____________ is the main metabolic function related to daily maintenance and normal growth.

<p>Basal metabolism</p> Signup and view all the answers

What happens to the ovary after fertilization in flowering plants?

<p>It develops into a fruit. (D)</p> Signup and view all the answers

Which of the following is a characteristic of dry fruits?

<p>They can be dehiscent or indehiscent. (D)</p> Signup and view all the answers

Identify a type of fleshy fruit.

<p>Berry (A)</p> Signup and view all the answers

What defines a drupe fruit?

<p>It has a single hard seed and fleshy outer layer. (D)</p> Signup and view all the answers

Which of the following fruits is classified as an indehiscent fruit?

<p>Samara (C)</p> Signup and view all the answers

In the dichotomous key, how is a simple fruit defined?

<p>Derived from one ovary of a single flower. (D)</p> Signup and view all the answers

What is a unique feature of the apple fruit structure?

<p>The fruit contains a papery core. (A)</p> Signup and view all the answers

Which of the following correctly describes the process of seed dispersal?

<p>Can happen naturally or through external factors. (D)</p> Signup and view all the answers

What is indicated by the presence of four bumps on a bell pepper?

<p>It is a female pepper. (D)</p> Signup and view all the answers

Which of the following is NOT a type of dehiscent fruit?

<p>Caryopsis (A)</p> Signup and view all the answers

What develops into a fruit after pollination and fertilization in a flowering plant?

<p>The ovary (A)</p> Signup and view all the answers

Which type of fruit is a cucumber classified as?

<p>Simple fruit (D)</p> Signup and view all the answers

Which of the following fruits is classified as a drupe?

<p>Plum (B)</p> Signup and view all the answers

Which of the following statements is true regarding dry fruits?

<p>They can either be dehiscent or indehiscent. (C)</p> Signup and view all the answers

What do seeds within a fruit contain?

<p>A plant embryo (B)</p> Signup and view all the answers

What type of simple fruit do sunflowers produce?

<p>Achene (B)</p> Signup and view all the answers

Which of the following is NOT a characteristic of fleshy fruits?

<p>Have a hard, dry pericarp (D)</p> Signup and view all the answers

What distinguishes a pome from other fruit types?

<p>Its inner layer of the ovary is papery, forming a core. (C)</p> Signup and view all the answers

Which type of simple fruit is exemplified by a bell pepper?

<p>Berry (B)</p> Signup and view all the answers

How can fruit types be categorized according to their seed structure?

<p>By whether they are fleshy or dry at maturity. (C)</p> Signup and view all the answers

A mature plant produces a ______.

<p>flower</p> Signup and view all the answers

Seeds are dispersed from the ______ once it matures.

<p>fruit</p> Signup and view all the answers

The fertilized ovules become the ______.

<p>seeds</p> Signup and view all the answers

A cucumber is classified as a type of ______ fruit.

<p>simple</p> Signup and view all the answers

Dry fruits can be either ______ or indehiscent.

<p>dehiscent</p> Signup and view all the answers

A ______ is an example of a fleshy fruit.

<p>berry</p> Signup and view all the answers

In apples, the remains of stamens and styles are found in the ______.

<p>fruit</p> Signup and view all the answers

The term ______ refers to fruit from one ovary of one flower.

<p>simple fruit</p> Signup and view all the answers

The ______ is the outer layer of a fruit, which can vary in thickness.

<p>exocarp</p> Signup and view all the answers

Female peppers are characterized by having ______ bumps on their surface.

<p>four</p> Signup and view all the answers

Flashcards

Macromolecules

Large, complex molecules formed by linking smaller units called monomers.

Carbohydrates

Molecules containing carbon, hydrogen, and oxygen in a 1:2:1 ratio (CH2O)n, primarily providing energy.

Monosaccharides

Simple sugars, the basic building blocks of carbohydrates.

Polysaccharides

Complex carbohydrates, formed by linking multiple monosaccharides.

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Nutrient

Substance essential for bodily functions, obtained from food.

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Energy Requirements

The amount of energy (calories) needed by the body for different activities.

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Nutrient Requirements

The amount of each nutrient necessary to maintain health, exceeding the minimum.

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Monosaccharides formula

The chemical formula for monosaccharides is (CH2O)x, where x represents the number of carbon atoms.

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Monosaccharide Naming

Monosaccharides are named based on the number of carbon atoms in their structure. 3 carbons = glyceraldehyde, 5 = pentoses, 6 = hexoses.

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Glucose+Fructose=?

Glucose and fructose combine to form sucrose, a disaccharide.

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Starch Storage

Starch is a polymer of glucose used for energy storage in plants.

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Cellulose Structure

Cellulose is a structural polymer of glucose in plant cell walls.

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Alpha 1,4 bond

A type of glycosidic bond found in starch that links glucose molecules.

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Beta 1,4 bond

A type of glycosidic bond found in cellulose that links glucose molecules.

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Glucose ring formation

Glucose molecules often form ring structures, with oxygen as part of the ring, which displaces one carbon from the main chain.

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Lipids

A category of molecules including fats, oils, and sterols, characterized by their insolubility in water.

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Triglycerides

Lipids composed of glycerol and three fatty acids, providing energy storage.

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Phospholipids

Lipids with a glycerol backbone, two fatty acids, and a phosphate group; crucial for cell membranes.

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Saturated Fats

Fats with single bonds between carbon atoms, solid at room temperature.

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Unsaturated Fats

Fats with one or more double bonds between carbon atoms, liquid at room temperature.

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Hydrogenation

Process to solidify oils by adding hydrogen—can create trans fats.

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Essential Fatty Acids

Fatty acids the body can't produce, must be obtained from food.

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Basal Metabolism

Energy used for basic bodily functions at rest.

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Active Metabolism

Energy expended during physical activity.

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Obesity

Excessive body fat, often associated with health risks.

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Canada Food Guide

Government-recommended dietary guidelines designed to improve health.

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Essential Amino Acids

Nine amino acids the body can't produce, needing to be consumed through food.

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Protein Assimilation

The process of digesting and using protein from food to build and repair body tissues.

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Protein Monomer

An amino acid, the basic unit of a protein.

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Protein Polymer

A polypeptide chain made up of connected amino acids, forming a protein.

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Amino Acid Structure

The core structure of an amino acid includes an amino group, a carboxyl group, and a variable 'R' group.

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Protein's 3-D Structure

The complex folded shape of a protein, determining its function.

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Protein Score

Measurement of a protein's digestibility & essential amino acid content.

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Complementary Foods

Foods that, when combined, provide all essential amino acids needed.

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Vitamin Deficiency Prevention

Methods to avoid vitamin deficiencies, such as balanced diet, supplements, and rich foods.

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Vitamins

Small organic molecules that must be obtained through diet because the body cannot produce them.

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Vitamin D function

Acts as a chemical messenger rather than directly assisting enzyme functions, therefore a hormone.

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Mineral's role

Essential micronutrients obtained from food and water, vital for various bodily functions.

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Plant vs Animal Biochemistry

Plants, unlike animals, are sedentary and use their larger genomes to encode metabolic pathways to compensate for not being able to actively hunt or evade threats.

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Secondary Plant Metabolites

Plant compounds that aren't directly involved in primary metabolic processes, but perform diverse functions including defense and signaling.

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Probiotic Bacteria

Beneficial bacteria in the human microbiome, essential for proper health.

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Macromolecule

Large polymer molecule, created by bonding monomers.

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Carbohydrate

Molecule with C, H, and O, usually 1:2:1 ratio.

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Nutrient

Substance for body growth, maintenance & function.

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Energy Requirements

Calories necessary for bodily functions & activity.

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Nutrient Requirements

Amount of nutrients needed beyond basics for health.

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Glucose + Fructose =?

Glucose and fructose combine to form sucrose, a disaccharide.

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Starch Storage

Starch is a glucose polymer used for energy storage in plants.

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Cellulose Structure

Cellulose is a glucose polymer forming plant cell walls.

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Alpha 1,4 bond

A bond linking glucose molecules in starch; easily broken by enzymes.

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Beta 1,4 bond

A bond linking glucose molecules in cellulose; less easily broken.

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Triglycerides

Lipids composed of glycerol and three fatty acids; a primary energy storage form.

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Unsaturated Fats

Fats with one or more double bonds between carbon atoms; typically liquid at room temperature.

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Hydrogenation

A process used to solidify oils, making them more stable in storage; this process can produce trans-fats.

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Essential Fatty Acids

Fatty acids that the body cannot produce and must obtain from diet.

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Basal Metabolism

The energy used by the body for basic life functions at rest.

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Essential Amino Acids

Nine amino acids the body cannot produce and must be obtained from food.

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Protein Assimilation

The process of digesting and using protein from food to build and repair body tissues.

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Protein Monomer

An amino acid, the basic building block of a protein.

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Protein Score

A measure of a protein's digestibility and essential amino acid content.

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Vitamins

Small, organic molecules needed for bodily functions but not produced by the body, and must be obtained through diet.

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Nutrients from food

Substances needed for body growth, maintenance, and function, obtained from food.

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Macromolecules

Large, complex organic molecules - polymers formed from smaller units called monomers.

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Carbohydrates

Organic molecules containing carbon, hydrogen, and oxygen with a 1:2:1 ratio (CH2O)n, mainly providing energy.

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Energy requirements

Amount of energy (calories) needed by the body for different activities.

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Nutrient requirements

Amount of each nutrient needed beyond basic minimum to maintain health.

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Glucose + Fructose = ?

Glucose and fructose combine to form sucrose, a disaccharide.

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Starch Storage

A glucose polymer used for energy storage in plants.

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Cellulose Structure

A glucose polymer forming plant cell walls.

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Alpha 1,4 bond

A bond linking glucose molecules in starch, easily broken by enzymes.

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Beta 1,4 bond

A bond linking glucose molecules in cellulose, less easily broken.

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Triglycerides

Lipids composed of glycerol and three fatty acids, a primary energy storage form.

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Unsaturated Fats

Fats with one or more double bonds between carbon atoms; typically liquid at room temperature.

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Hydrogenation

A process used to solidify oils, making them more stable in storage; this process can produce trans-fats.

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Essential Fatty Acids

Fatty acids that the body cannot produce and must obtain from diet.

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Basal Metabolism

The energy used by the body for basic life functions at rest.

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Essential Amino Acids

Nine amino acids the body cannot produce and must obtain from food.

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Protein Assimilation

The process of digesting and using protein from food to build and repair body tissues.

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Protein Monomer

An amino acid, the basic building block of a protein.

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Protein Score

A measure of a protein's digestibility and essential amino acid content.

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Vitamins

Small, organic molecules needed for bodily functions but not produced by the body, and must be obtained through diet.

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Flower to Fruit

The process in which a plant's flower develops into a fruit after fertilization.

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Simple Fruit (Cucumber)

Fruit derived from a single flower's ovary.

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Simple Fruit (Sunflower)

Small, one-seeded fruits with dried pericarp layers.

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Dry Fruit

Fruits that are hard and dry at maturity.

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Fleshy Fruit

Fruits that are soft and fleshy at maturity.

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Drupe

A fleshy fruit with a hard inner layer (endocarp) enclosing the seed, like a plum or peach.

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Berry

A fleshy fruit without a stone or pit, containing multiple seeds. A tomato is an example.

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Apple Structure (receptacle)

The swollen base of the flower that forms part of the fruit.

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Dichotomous Key

A tool used to identify fruits based on their characteristics.

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Apple Fruit

A fruit developed from the flower's ovary and an enlarged receptacle.

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Flower to Fruit

Process where a flower matures into a fruit, after pollination and fertilization. The ovary becomes the fruit, and ovules become seeds.

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Simple Fruit (Cucumber)

Fruit developed from a single flower's ovary, like a cucumber.

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Simple Fruit (Sunflower)

Small, dry fruits with one seed each, and hard pericarp.

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Dry Fruits

Fruits that are hard and dry at maturity, including dehiscent and indehiscent types.

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Fleshy Fruits

Fruits that are soft and fleshy at maturity, like berries and drupes.

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Drupe

Fleshy fruit with a hard inner layer (endocarp) around the seed.

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Berry

Fleshy fruit with multiple seeds, no hard inner layer.

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Apple Structure (receptacle)

The swollen base of the flower that forms part of the apple fruit.

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Dichotomous Key

A tool for identifying fruits based on their characteristics.

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Apple Fruit

Fruit formed from the flower's ovary and an enlarged receptacle.

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Flower to Fruit

The process where a flower matures into a fruit after successful pollination and fertilization. The ovary develops into the fruit, and ovules become seeds.

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Simple Fruit (Cucumber)

A fruit developed from a single flower's ovary. Examples include cucumbers.

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Simple Fruit (Sunflower)

Small, one-seeded fruits with dried pericarp layers. The pericarp layers are not easily distinguishable, examples include sunflower seeds.

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Dry Fruit

Fruits that are hard and dry at maturity, categorized into dehiscent and indehiscent types.

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Fleshy Fruit

Fruits that are soft and fleshy at maturity, including berries and drupes.

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Drupe

A fleshy fruit with a hard inner layer (endocarp) surrounding the seed. A plum is an example.

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Berry

Fleshy fruit with multiple seeds, no hard inner layer. Examples include tomatoes and grapes.

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Apple Structure (receptacle)

The swollen base of the flower that forms part of the apple fruit.

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Dichotomous Key

A tool used to identify fruits based on their characteristics.

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Apple Fruit

A fruit developed from both the flower's ovary and an enlarged receptacle.

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Study Notes

Plants in Human Nutrition, Diet, and Health

  • Plants are a vital component of human nutrition, diet, and overall health.
  • Nutrients from food are essential for growth, maintenance, and function.
  • Key nutrients from food include carbohydrates, lipids, proteins, vitamins, and minerals.
  • Macromolecules, including carbohydrates, lipids, and proteins, are large molecules essential for various biological functions.
  • Water is a crucial component of living organisms (60-70% in tissues), along with other molecules of different proportions.
  • Most plant tissues are comprised of 80-90% polysaccharides (carbohydrate type) in their cell walls.
  • Energy requirements are measured in calories.
  • Energy is obtained by breaking down chemical bonds in food.
  • Nutrient requirements vary depending on individuals.
  • Requirements are established through clinical trials, quasi-experimental studies, animal studies, cohort studies, and meta-analysis.
  • The amount of energy in food is a key factor in how our bodies use the energy provided, which is measured in calories.
  • Consumption of 6oz (200g) yogurt provides 130 calories, while a cheeseburger provides 530 and 10-inch (25cm) pizza provides 1300 calories.

Macromolecules

  • Macromolecules are large, often complex chains (polymers) of smaller molecules called monomers.
  • Carbohydrates are a main source of energy for the body.
  • Lipids (fats, oils, sterols) are also an energy source and are insoluble in water, e.g. triglycerides, cholesterol, phospholipids that all consist of glycerol and fatty acids.
  • Some fatty acids are essential (e.g., linolenic acid).
  • Proteins are "structure molecules" containing nitrogen.
  • Protein monomers are amino acids (e.g., glycine, tryptophan) linked to form polypeptide chains.
  • The proteins' three-dimensional structure allows them to function as enzymes, pigments, and storage molecules.
  • Essential amino acids must be obtained through the diet (9 in total).

Carbohydrates

  • Carbohydrates are organic compounds containing carbon, hydrogen, and oxygen in a 1:2:1 ratio (CH2O)n.
  • Monosaccharides (simple sugars) are the basic units of carbohydrates.
  • Examples of monosaccharides include glucose and fructose.
  • Polymers of monosaccharides are polysaccharides (e.g., starch and cellulose).
  • Starch is a storage polysaccharide, while cellulose is a structural polysaccharide.
  • Starch's alpha-1,4 bonds allow it to form a spiral structure, readily hydrolyzed by enzymes.
  • Cellulose's beta-1,4 bonds give it a rigid rod-like structure, resistant to digestion.

Lipids

  • Lipids are a group of organic molecules that are generally insoluble in water.
  • Fats, oils, and sterols are examples of lipids.
  • Triglycerides, cholesterol, and phospholipids are examples of lipids.
  • Triglycerides are glycerol and fatty acids.
  • Fatty acids can be saturated or unsaturated.
  • Hydrogenation is a process used to convert oils into more solid fats by adding hydrogen, potentially creating trans-fats.

Vitamins

  • Vitamins are small, organic molecules that must be consumed.
  • There are four ways to prevent vitamin deficiencies, through a balanced diet, vitamin supplements, foods, and genetically engineered plants.
  • Vitamin D is a hormone formed from cholesterol via sunlight exposure.

Minerals

  • Minerals are micronutrients obtained from food and water.
  • Some essential minerals include calcium, phosphorus, magnesium, sodium, chloride, potassium, etc.
  • Minerals are involved in bone and tooth formation, enzyme function, maintaining fluid balance and more.

Bioactive Molecules

  • Plant biochemistry is more complex than in animals.
  • Plants use bioactive molecules to compensate for their immobile nature.
  • Plants use bioactive molecules (e.g., pigments, alkaloids, toxins, and essential oils) for various functions.

"Superfoods" and Functional Foods

  • "Superfoods" are often promoted as containing concentrated amounts of beneficial compounds.
  • Functional foods may be supplemented with additional nutrients.
  • Some superfoods are rich in antioxidants (e.g., Vitamine C).

The Intestinal Microbiome

  • The intestinal microbiome comprises various bacteria that play a significant role in health.
  • The microbiome interacts with the body.

Probiotic Bacteria

  • Probiotic bacteria are beneficial bacteria in the human microbiome.
  • Food with beneficial bacteria is often considered probiotics.

Diets

  • No single diet is a universal cure-all.
  • Dietary choices influence nutritional deficiencies that can lead to acute or chronic health problems.
  • Enzyme function is affected by diet.
  • Legumes are a significant source of protein for vegetarians and vegans.
  • People often neglect vitamin B12 which is important as an essential vitamin primarily obtained from animals, though some microorganisms contain it.
  • Organic foods are sometimes associated with ecological concerns rather than health benefits.

Additional Notes

  • Some specific food products and their respective calorie content were mentioned, such as yogurt, cheeseburgers, and pizzas.
  • The study guide suggests important areas of study: macromolecules, monomers, nitrogen and carbohydrates function in proteins, how vitamins differ from macromolecules, the relationship between nutrition and diseases, how diet influences health, organic food benefits, and definition of terms.
  • The information is from multiple pages, and sections are organized per topic.

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Explore the essential role of plants in human nutrition and overall health in this quiz. Learn about key nutrients, macromolecules, and the importance of water in our diet. Test your knowledge of energy requirements and the nutritional sciences.

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