Do You Know About Sanitation?

Glucose is stored in the human body in the form of glycogen. When we consume carbohydrates, they are broken down into glucose, which is then converted into glycogen and stored in the liver and muscles. This stored glycogen can later be broken down into glucose to provide energy when needed, such as during periods of fasting or intense physical activity. Therefore, the statement that humans store glucose in the form of glycogen is true.

Monounsaturated fatty acids primarily come from plant sources such as olive oil, avocados, and nuts. While some fish also contain monounsaturated fats, they are not the primary source. Therefore, the statement that monounsaturated fatty acids come from plants and fish is false.

The correct answer is "A and B only" because cellulose and hemicellulose are both structural components of plants. Cellulose forms the main structural component of plant cell walls, providing strength and rigidity. Hemicellulose, on the other hand, is a complex carbohydrate that helps to bind cellulose fibers together, contributing to the overall structural integrity of plants. Pectin, although a component of plant cell walls, is not considered a structural component in the same way as cellulose and hemicellulose.

Carbohydrates and proteins both contain 4 kcal of energy per gram, while fats contain 9 kcal per gram.

Nutritional labeling became mandatory in 2002. This means that starting from that year, food manufacturers were required to provide information about the nutritional content of their products on the packaging. This was a significant step towards promoting consumer awareness and helping individuals make informed choices about their diet and health.

The statement is true because the resting energy expenditure (REE) refers to the amount of energy the body needs to perform basic functions while at rest. Organs such as the brain, heart, liver, and kidneys require a significant amount of energy to function properly. Additionally, even when the body is at rest, muscles still need energy to maintain their tone and support posture. Therefore, the energy expended by organs and resting muscles does indeed make up the greatest proportion of REE.

The statement is false. While glucose is indeed an important fuel for the brain, red blood cells, liver, and nervous system, it is not the only preferred fuel. The brain, for example, can also use ketones as an alternative fuel source during periods of fasting or low carbohydrate intake. Additionally, the liver can metabolize other substances, such as fatty acids, to produce energy. Therefore, while glucose is important, it is not the exclusive preferred fuel for these systems.

Proteins are generally made up of 20 different amino acids. However, the given answer of 9 is incorrect. This may be a mistake or a misunderstanding of the question. It is important to note that the number of amino acids in a protein can vary depending on the specific protein and its function.

The hypothalamus is responsible for regulating hunger and satiety signals in the body. It receives information from various sources, including blood glucose levels, to determine when the body needs energy. When blood glucose levels drop, the hypothalamus sends signals to stimulate hunger and initiate the sensation to eat, ensuring that the body is supplied with the energy it needs. Therefore, the hypothalamus triggers the sensation to eat in order to supply our bodies with energy.

The statement "Food energy is measured in calories" is incorrect. Food energy is actually measured in calories. Calories are a unit of energy, specifically the amount of energy needed to raise the temperature of one gram of water by one degree Celsius. Therefore, the correct answer is false.

Liver glycogen stores do not account for two-thirds of the body's total glycogen stores. While the liver does store a significant amount of glycogen, it is not the majority. Muscle tissue actually holds the largest amount of glycogen in the body, accounting for around two-thirds of the total glycogen stores. Therefore, the statement is false.

The given statement, "A low-calorie content is the most frequently sought piece of information on the nutrition facts panel," is false. While calorie content is an important piece of information on the nutrition facts panel, it is not necessarily the most frequently sought after. Other information, such as fat content, sugar content, and vitamin/mineral content, may also be commonly sought after by individuals depending on their dietary needs and preferences.

Triglycerides are actually responsible for providing flavor, aroma, and palatability to foods. Triglycerides are a type of fat found in foods, and they contribute to the taste and texture of various dishes. They can enhance the flavor of foods by providing richness and mouthfeel. Additionally, triglycerides can carry and release aromatic compounds, which contribute to the aroma of foods. Therefore, the statement that triglycerides are not responsible for giving foods their flavor, aroma, and palatability is false.

The answer is 36 because each gram of fat contains 9 kcalories. Therefore, if the cheese has 4 grams of fat, it would provide a total of 36 kcalories (4 grams × 9 kcalories/gram = 36 kcalories).

Our bodies use fuel for various purposes, including providing energy for physical activity, maintaining body temperature, supporting organ function, and repairing and building tissues. Therefore, the statement that our bodies use fuel for five primary purposes is false.

Carbohydrates are actually made up of carbon, hydrogen, and oxygen, not carbon, nitrogen, and oxygen. Nitrogen is not a component of carbohydrates. Therefore, the correct answer is false.

Pepsin, the protein-digesting enzyme, is produced in the stomach. The stomach contains specialized cells called chief cells that produce pepsinogen, an inactive form of pepsin. When pepsinogen comes into contact with the acidic environment of the stomach, it is converted into its active form, pepsin. Pepsin then helps break down proteins into smaller peptides, aiding in the digestion process.

Polyunsaturated fatty acids are not solely derived from plants and plant products. They can also be found in animal-based foods, such as fish, eggs, and certain types of meat. Therefore, the statement that polyunsaturated fatty acids come primarily from plants and plant products is incorrect.

Low-density lipoproteins (LDL) are actually composed primarily of cholesterol, with a smaller amount of protein. LDL is often referred to as "bad cholesterol" because high levels of LDL in the blood can lead to the buildup of plaque in the arteries, increasing the risk of heart disease. Therefore, the correct answer is false.

Proteins are macromolecules composed of amino acids, which contain carbon, hydrogen, oxygen, and nitrogen atoms. These four elements are essential components of proteins and are necessary for their structure and function. Carbon provides the backbone of the protein, hydrogen and oxygen are involved in various chemical interactions, and nitrogen is crucial for forming peptide bonds between amino acids. Therefore, it is true that proteins contain carbon, hydrogen, oxygen, and nitrogen.

Age, height, and physical activity do not directly impact your Basal Metabolic Rate (BMR). BMR is the number of calories your body needs to perform basic functions at rest. While age and height can indirectly affect BMR by influencing factors such as muscle mass and body composition, they do not directly impact BMR. Physical activity, on the other hand, affects Total Daily Energy Expenditure (TDEE), which includes BMR plus calories burned through physical activity. So, the statement that age, height, and physical activity impact BMR is false.

Triglyceride is the correct answer because it is the chief form of fat found in the body. Triglycerides are composed of three fatty acids attached to a glycerol molecule. They are the main storage form of fat in the body and are used for energy production. Fatty acids and glycerol are components of triglycerides, but they are not the primary form of fat.

The given statement is false. While fruits, vegetables, whole-grain breads and cereals are indeed rich in fiber, protein and beans are not necessarily high in fiber. Protein sources like meat, poultry, and fish typically do not contain significant amounts of fiber. Therefore, the statement that overall, fruits, vegetables, whole-grain breads and cereals, protein, and beans are rich in fiber is incorrect.