1. What are the six essential nutrients provided by the diet?

2. The nutrients in foods perform functions in the body, what are they and briefly describe the nutrients (from above) involved in these functions?

3. What are the two forms of malnutrition? Briefly describe each. Do you think one form is worse than the other? Why? (2-3 sentences)

4. What are the Dietary Reference Intakes (DRIs) and what four nutrient recommendations categories are part of them?                                                             

5. MyPlate is a food guidance system developed by the US Department of Agriculture. Our text has the tip sheet “10 tips to a great plate.” What two tips do feel are most important? Why? (2-3 sentences)

6. What is a monosaccharide? Name the 3 monosaccharides and where each is found in food.

7. What is a disaccharide? Name the 3 disaccharides important to human nutrition and where each is found in food.

8. What is a polysaccharide? Name the 3 polysaccharides important to human nutrition and one unique thing about each.

9. What is the adequate intake for fiber for both men and women (ages 19 to 50)? According to our textbook, a diet rich in whole grains, vegetables, and fruits (therefore fiber) has what 5 health benefits?

10. With the aid of enzymes, carbohydrate digestion begins in the mouth and ends in the small intestine. What is an enzyme? What are the five major enzymes used and where do they come from?                                                        

11. What is the Dietary Reference Intake for carbohydrates? If a person consumed an 1800 calorie diet, how many calories should come from carbohydrates per day? Now convert these calories to grams per day. Show your work. (Hint these are ranges)

12. Describe lactose intolerance. What are the symptoms? What enzyme is missing? What foods need to be avoided? Who is at greatest risk?                              

13. There are two classifications for fat. What are they? How are they structurally different? In general, what does each look like at room temperature?

14. Properly label the following as either a monounsaturated, polyunsaturated, saturated, or trans-fatty acid. If there is more than one choice, use the most common or obvious.
    1. Eggs
    2. Olive oil   
    3. Nuts            
    4. Coconut       
    5. Ground beef
    6. Soybean     

15. What is a lipoprotein made of? What makes it a higher density lipoprotein (HDL)? What is its function?                                                                                          

16. Most digestion of fat occurs in the small intestine. Name the 4 agents found there, indicate where they come from, and describe what they do?

17. What is the Dietary Reference Intake for fat and saturated fat? If one was consuming an 1800 calorie diet, what is the maximum amount of total fat in grams they should have per day? What is the maximum amount of saturated fat in grams they should have?

18. What are the building blocks of protein? How many are vital to life and health? What nutrient is unique to protein (not found in carbohydrates or fats)?

19. Define complete and incomplete protein foods. What are complementary proteins? Give an example of two complementary proteins.  

20. What 3 agents in protein digestion are found in the stomach? What do they do?

21. What is the Dietary Reference Intake for protein? If a person consumed an 1800 calorie diet, how many grams of protein this per day? Show your work. (Hint these are ranges). What is the RDA for protein? Using this value, calculate the RDA for a 220 lb. person.                                                                               

22. According to our textbook, what are the problems associated with a high protein diet? How does this type of diet help with weight loss? Is this type of diet superior to other methods of weight loss?                           

23. Correctly classify each food as a carbohydrate, protein, or fat. (worth 3 points)

846. What would happen to the amount of protein made per mRNA molecule is the enzyme Poly A Polymerase is defective? Why?

847. What would happen to the rate of TRANSCRIPTION if there was a frame shift mutation in the transcription unit? Why?

848. What would happen to TRANSLATION if there was a mutation such that a UGA codon was changed to UCA? Why?

849. What would happen to TRANSLATION if there was a nonsense mutation in the 5’ untranslated region of an mRNA? Why?

For each of the following characteristics, identify whether it is associated with transcription, translation, and/or DNA replication

a. occurs in the nucleus

b. involves silencers, enhancers, activators, and repressors

c. requires primers

d. requires a polymerase enzyme

e. involves a leading strand, lagging strand, and okazaki fragments

f. Requires tRNA

g. a process targeted as part of regulation of gene expression

h. Process includes initiation, extension, and termination phases

Q1)

A) True or False? Proximity and orientation effects are a feature of all enzyme-catalyzed reactions. Explain your reasoning.

B) PMSF (phenylmethylsulfonyl fluoride) is an inactivator of serine proteases. It is commonly used in the production of protein for experimental study; it prevents cellular proteases from digesting the protein of interest
True or false? Lowering the pH of the solution would alter binding by PMSF. In a single sentence, explain how you arrived at your answer.

Which of the following would result in reduced blood volume and blood pressure?

Dehydration

Consumption of hard alcohol (a diuretic)

Increased renin secretion by the granular cells

Natriuresis as caused by elevated atrial natriuretic peptide levels

Insertion of ENaC molecules into the apical side of the P cells

Inhibition of angiotensin converting enzyme

Increased angiotensinogen production but with no change in available renin.

In the absence of ACE inhibition, increased ANG I production

Fill out table and show all calculations

Final             Volume of              Volume of               Volume of       Final volume (uL)

[PNPP] mM   0.5mM PNPP(ul)   0.2M Tris-HCl(ul)   enzyme (uL)

0.01                                                                            100                        1500

0.02                                                                             100                       1500

0.04                                                                             100                         1500

0.06                                                                            100                            1500

0.08                                                                            100                              1500

0.1                                                                           100                             1500

0.2                                                                              100                               1500

0.3                                                                           100                               1500

0.4                                                                             100                                1500

Describe the general disease process. What are some components of microbes that can affect the disease process in their favor? Choose a human pathogen. Describe it's disease process (How does it infect the human)? What are the signs and symptoms? What is the most common treatment plan?

Question: The subject of modern human variation was framed in lecture as being the result of what three major selective pressures. List these and provide examples that illustrate how these pressures have changed the human gene pool over time.

please answer in 100 word or more

Briefly discuss the process of evolution in producing our species, Homo sapiens. What was/were the trend/s in hominin evolution? What role does evolution play in producing human variation? How do we study and attempt to understand human variation? Why?

Briefly describe the pathway of light through the human eye to the retina. (right sequence)

make sure you have included all the components the light goes through in the human eye. It is essential to provide the components in the right sequence, starting from the more exteriorly located.