SAS 04

Multiple Choice
1. Eating too many simple carbohydrates can cause what?
a. Cancer c. Tooth decay
b. Insulin deficiency d. Super
Powers ANSWER: C
RATIO: Eating too many simple carbohydrates can cause Tooth decay

2. What is not a type of carbohydrate?

a. Fat c. Fiber
b. Starch d. Sugar
ANSWER: A
RATIO: fat is different to carbohydrate

3. Which foods do not contain natural sugar?

a. Apple c. milk
b. Strawberry d. none of the above
ANSWER: D

RATIO: All of those are contain natural sugar

4. Which health problems is a consequence of eating too much added sugar?

a. Overweight c. Heart disease
b. Diabetes d. All of the above
ANSWER: D
RATIO: eating too much added sugar can gain weight and increase the risk of your health

5. Which carbohydrate provides the most bulk to the diet?

a. Fructose c. Lactose
b. Fiber d. Sucrose
ANSWER: D
RATIO: A form of complex carbohydrate that comes from plants that humans cannot digest. Provides bulk in the diet and
promotes normal bowel function.

6. What is the function of carbohydrates?

a. Long term energy storage c. Short term energy
b. Information storage d. Building muscles and
cells ANSWER: C
RATIO: body tends to use fat to store energy over long periods of time and uses carbohydrates to store energy
short-term.

7. It is healthiest to get your daily carbohydrates by eating...

a. Lots of chocolate c. Simple sugars
b. Fiber-rich fruits and whole grains d. Fruit juice with lots of added
sugar ANSWER: B
RATIO: Whole grains are the best source of carbohydrates because they provide energy plus vitamins,
minerals and fiber. Eating whole grains as often as possible instead of highly refined grains, like white flour
and white rice, can help reduce the risk of heart disease and diabetes and keep the digestive system healthy.
 8. Which sugars are present in Sucrose?
a. Fructose and glucose c. Glucose and glucose
b. Glucose and galatose d. Fructose and
galatose ANSWER: A
RATIO: Sucrose Is Made up of Glucose and Fructose. Disaccharides are made up of two, linked
monosaccharides and broken back down into the latter during digestion ( 1 ). Sucrose is a disaccharide
consisting of one glucose and one fructose molecule, or 50% glucose and 50% fructose.

9. Which of the following is not a disaccharide?

a. Sucrose c. Maltose
b. Lactose d.
Galactose ANSWER: D
RATIO: Galactose is a monosaccharide
10. If you're trying to avoid added sugars, which ingredient should you watch for on food labels?
a. Raw sugar c. Corn syrup
b. Molasses d. All of the
above ANSWER: D
RATIO: These ingredients food labels should be watch since all of these contains sugars.

AL Activity: Individual work

Let the students discuss the following and write the answers in their Laboratory Manual,
1. Carbohydrate-related diseases
high blood pressure, obesity, heart disease, diabetes, stroke and cholesterol. 
2. Symptoms
The symptoms include hypoglycemia, confusion, tremor, feverishness, giddiness, fatigue, distress, delirium, muscles
atrophy, loss of muscle tissue and reduces stamina.

2. Causes
Diseases caused by carbohydrates. Thus, high carbohydrate foods are foods that have a high glycemic index and
increase the risk of diabetes, obesity and even heart disease. These diseases tend to occur only at high levels of insulin
resistance.
4. Prevalence
5. Dietary changes

SAS 05

1. Which has more protein?

a. 1 cup of whole milk c. 1 cup of vegetarian baked beans
b. 3 ounces of beef d. 1 large
egg ANSWER: B
RATIO: 3 ounces of beef contains 21 g.

2. Why do we need protein?

a. For energy c. To build cells
b. To repair bones and muscles d. All of the
above ANSWER: D
RATIO: We need protein for energy, to repair bones and muscles and to build cells. Protein is a nutrient your
body needs to grow and repair cells and to work properly. Protein is found in a wide range of food and it’s
important that you get enough protein in your diet every day.

3. A "complete" protein is also known as:

a. A carbohydrate protein c. A high-quality protein
b. A special protein d. A unique protein
ANSWER: C
RATIO: Complete proteins (also called High quality proteins) provide all of the essential amino acids. They are
found in animal protein sources (milk, eggs, cheese, meat, fish, poultry).

4. You can find protein in which of the following:

a. Sunflower seeds c. Walnuts
b. Chickpeas d. All the
above ANSWER: D
RATIO: Chicken, meat, seafood, milk, eggs, cheese, nuts, dried beans and peas are also example that have
protein just like sunflower seeds, walnuts and chickpeas.

5. Which could mean you're not getting enough protein?

a. Weight loss c. Muscle fatigue
b. Loss in muscle strength d. All of the
above ANSWER: D
RATIO: Protein deficiency is a generalized term that can refer to several different conditions.

6. Classify the following protein according to its function: hemoglobin, oxygen carrier in the blood.
a. Transport c. Structural
b. Enzyme d.
Storage ANSWER: A
RATIO: Oxygen is transported in the blood in two ways: A small amount of O 2 (1.5 percent) is carried in the
plasma as a dissolved gas. Most oxygen (98.5 percent) carried in the blood is bound to the protein hemoglobin
in red blood cells. A fully saturated oxyhemoglobin (HbO 2) has four O 2 molecules attached.

7. Classify the following protein according to its function: collagen, a major component of tendons and cartilage.
a. Transport c. Structural
b. Enzyme d.
Storage ANSWER: C
RATIO: Collagen is one of the main ingredients in tendons and the supplementation or addition of Vitamin C to
an injured body can help repair muscle and tendon tissue. Collagen is a protein that makes up muscle tissues,
as well as connective tissues including tendons and ligaments.

8. Classify the following protein according to its function: keratin, a protein found in hair
a. Transport c. Structural
b. Enzyme d. Storage

ANSWER: C
RATIO: Structural since keratin works by smoothing down the cells that overlap to form your hair strands. The
layers of cells, called the hair cuticle, theoretically absorb the keratin, resulting in hair that looks full and
glossy. Keratin also claims to make curly hair less frizzy, easier to style, and straighter in appearance. It gives
structure to the hair

9. Classify the following protein according to its function: amylases that catalyze the hydrolysis of starch.
a. Transport c. Structural
b. Enzyme d.
Storage ANSWER: B
RATIO: Amylase, any member of a class of enzymes that catalyze the hydrolysis (splitting of a compound by
 addition of a water molecule) of starch into smaller carbohydrate molecules such as maltose (a molecule
composed of two glucose molecules).

10. What are some signs you aren't getting enough protein?
a. You fall asleep in random places
b. Your hair falls out
c. You’re in high energy
d. You shrink in
height ANSWER: B
RATIO: Hair loss may occasionally be caused by lack of protein in the diet. Some people who go on crash diets
that exclude protein or who have abnormal eating habits may develop protein malnutrition. When this
happens, the body will help save protein by shifting growing hairs into the resting phase.

SAS 06
Multiple Choice

1. Saturated fats tend to be more .

a. Solid c. Liquid
b. Gas
d.Watery
ANSWER: A
RATIO: These fats have single bonds between their molecules and are “saturated” with hydrogen molecules.
They tend to be solid at room temperature.

2. Which of the 3 fats is BEST to have in a diet?

a. Saturated c. Polyunsaturated
b. Monounsatura
ted ANSWER: B
RATIO: Monounsaturated fats are healthy fats most commonly found in olive oil, nuts, seeds and some animal-
based foods. Diets high in monounsaturated fats can help with weight loss and may reduce risk factors for
heart disease, as long as they don't add extra calories to your diet.

3. Which fat raises HDL's and LDL's?

c. Polyunsaturated c. Saturated
d. Monounsaturated
ANSWER: C
RATIO: Saturated fats raise high-density lipoprotein (HDL or "good") cholesterol and low-density lipoprotein
(LDL or "bad") cholesterol levels, which may increase your risk of cardiovascular disease. Trans fat. This type
of fat occurs naturally in some foods in small amounts.

4. Another name for fats and

oils
a. proteins c. sugar
b. lipids d. nucleic
acids

ANSWER: B

RATIO: Fat by any other name would be called “Lipids”. This is the chemical name for fat. Lipids are in food
and are made in our body. Lipids are substances which do not dissolve in water and can be solid, called “Fat”
or can be liquid, called “Oils”.
 5. What nutrient is a source of energy and helps your body to absorb vitamins?
a. Carbohydrates c. minerals
b. fats d. protein
ANSWER: B
RATIO: Fats give you energy, and they help the body absorb certain vitamins.

AL Activity: Questions for Discussion

Let the students discuss the following and write the answers in their Lab Manual, Table 2-9, pg. 16. The class are
allowed to give feedbacks or additional information if needed.

SAS 07

1. Which statement is NOT true about saturated and unsaturated fats?

a. Unsaturated fats are healthier than saturated fats
b. Saturated fats are solid; unsaturated fats are usually liquid
c. Saturated fats are solid; unsaturated fats are usually liquid
d. Saturated fats are healthier than unsaturated
fats ANSWER: D
RATIO: The general consensus between dietitians, nutritionists, and other experts is that saturated fat is less
healthful than unsaturated fat. However, the overall health impact of saturated fat remains controversial.

2. Which of the following is true regarding lipids?

a. 2nd energy source c. padding & protection
b. keeps you warm d. all of the
above ANSWER: D
RATIO: Lipids can keeps you warm, it is also the second source of energy and for padding and protection.

3. The number of calories per gram of

fat a. 20 c.
12
b. 4 d. 9
ANSWER: D
RATIO: Each gram of fat supplies the body with about 9 calories, more than twice that supplied by proteins or
carbohydrates. Because fats are such an efficient form of energy, the body stores any excess energy as fat.

4. Unsaturated fats are healthier for you. Which of the following foods contain primary unsaturated fats?
a. butter c. bacon
b. olive oil d. eggs
ANSWER: B
RATIO: Monounsaturated fat: This fat is in avocado, nuts, and vegetable oils, such as canola, olive, and peanut
oils. Eating foods that are high in monounsaturated fats may help lower your "bad" LDL cholesterol.
Monounsaturated fats may also keep "good" HDL cholesterol levels high. But eating more unsaturated fat
without cutting back on saturated fat may not lower your cholesterol.

5. What makes bad fats so bad?

a. They raise “bad” cholesterol and can clog arteries c. They have a lot of calories
b. They can cause memory problems d. None of
the above
ANSWER: A

RATIO: All fats are high in calories, but saturated fat and trans fat raise the "bad" LDL cholesterol in your blood
and can cause plaque to build up in your arteries. This can lead to heart attack or stroke. Hard margarine,
 butter, and shortening all have these bad fats. To keep your heart healthy, choose oils instead. Olive, canola,
corn, and safflower oils contain the least saturated fat. Saturated fats need to be limited to 10% of calories, so
most of the time choose heart-healthy oils instead.

6. How can you avoid foods with trans fats?

a. Check the label c. Check the ingredient list
b. Both a and c d. None of the
above
ANSWER: B

RATIO: For us to avoid foods with trans fat, we should check the ingredients list and check its label. Trans fats
are a double whammy for your heart: They raise levels of bad cholesterol and lower levels of good cholesterol.
They're in many processed foods like fries, doughnuts, and pastries. You can't rely on the label to tell if a food
has trans fats: Anything less than 0.5 g of trans fat may be listed as 0 g due to its low acidity. If you see
"partially hydrogenated vegetable oil," it has trans fat.

7. Why is olive oil better for you than corn oil?

a. Olive oil has more antioxidants c. Olive oil has more healthy fats
b. Both a and c d. None of the
above
ANSWER: B

RATIO: Olive oil also contains fewer polyunsaturated omega-6 fats than corn oil and is instead rich in
monounsaturated oleic acid, which may aid weight management ( 50 , 52 ). Unlike those of corn oil, the health
benefits of olive oil have been thoroughly researched for decades.

8. What's good about albacore tuna, salmon, and sardines?

a. They're high in antioxidants c. They're high in omega-3 fatty acids
b. They're high in flavonoids d. They’re
high in fats
ANSWER: C

RATIO: Salmon, sardines, tuna, herring and trout are fish high in omega-3s. Our body needs omega-3 fatty acids
to survive. Cold water fish have lots of omega-3 fatty acids, but omega-3s can also be found in flaxseed, flax oil, walnuts,
canola oil, and soybean oil. Omega-3 fatty acids help lower the risk of heart disease.

9. Eat a doughnut at breakfast and large fries at lunch and you've had:
a. The maximum daily recommended allowance of bad fat
b. Five times the daily recommended allowance of bad fat
c. Three times the daily recommended allowance of bad fat
d. The target daily recommended allowance of healthy fat

ANSWER: B
RATIO: Here’s bad news if you enjoy junk food: One doughnut adds 3.2 grams of unhealthy trans-fatty acids to
your diet, and a large order of french fries adds 6.8 grams. Experts recommend keeping your intake of trans fat
as low as possible, and some suggest eliminating trans fat entirely. The American Heart Association
recommends limiting trans fat to less than 1% of your daily calories

10. How much oil should you have in a day?

a. One to two teaspoons c. It depends
b. Less than one teaspoon d.
Zero oil
ANSWER: C _
RATIO: How much you should eat really depends on how active you are and your age and gender. For women,
it's about 5-6 teaspoons. For men, it’s 6-7 teaspoons. And remember, you're already getting some oil from fish,
nuts, cooking oil, and salad dressing.

AL Activity: Questions for Discussion

Let the students discuss the following and write the answers here.

1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important?

Together, DHA and EPA may help reduce inflammation and your risk of chronic diseases, such as heart
disease. On its own, DHA supports brain function and eye health. Here are 12 science-backed health
benefits of DHA.___

2. What are the health benefits of lipids?

t-they serve as the structural building material of all membranes of cells and organelles

- they provide energy for living organisms - providing more than twice the energy content compared with
carbohydrates and proteins on a weight basis

- they function as molecular messengers and signalling molecules in the body

3. What are the benefits derived from omega-3 polyunsaturated fats?

Benefits of including omega-3 fatty acids in your diet include: Reduced risk of cardiovascular disease.
Reduced risk of death if you have cardiovascular disease. Reduced risk of sudden cardiac death caused by
an abnormal heart rhythm.

4. Which is better, butter or margarine? Why?

Margarine usually tops butter when it comes to heart health. Margarine is made from vegetable oils, so it

contains unsaturated "good" fats — polyunsaturated and monounsaturated fats. These types of fats help
reduce low-density lipoprotein (LDL), or "bad," cholesterol when substituted for saturated fat._