 Study Guide, Test 2, BIO
Nut.
DON’T FORGET:
THE CHART!!!!
 Cancer and dietary fat
 Types of vegetarians,
advantages, drawbacks
 Enzymes
 Omega 3, 6, EPA, DHA,
ALA
 Mutual supplementation
 Complementary proteins
 Sources of tri, mono, poly,
sat., trans fats
 Diabetes
 PKU
 Protein sources
 Mono, di, poly saccharides
 Proteases
 Metabolic syndrome
 Glycogen, glucagon
 Amino acid structure
 Simple sugar bonding
 Transcribing
 Translation
 Transamination
 DNA
 RNA
 mRNA
 Di, poly, oligo peptides
 Primary, Secondary, Tertiary,
Quartenary

 How are proteins made?
 How are proteins dismantled?
 How does the shape of the
protein affect its function?
 How does atherosclerosis
develop?
 What are the benefits of a
diet adequate in fiber?
 What are the differences
between Type 1 and Type 2
diabetes? Describe how and
if either form of diabetes can
be avoided.
a. What is atherosclerosis? Draw a picture!
b. What role does LDL play in promoting atherosclerosis?
c. What is a “good” LDL level?
d. What role does HDL play in preventing atherosclerosis?
e. What is a “good” HDL level?
f. What foods promote atherosclerosis?
g. What can you do to prevent atherosclerosis?
SPLIT THE CLASS INTO SMALL GROUPS AND ANSWER
THESE PLEASE:
1. Describe the process of how proteins are made. Use these
terms in your description: mRNA, transcription, gene
expression, DNA, translation, ribosomes, peptide bonds.
2. Detail the process of protein breakdown. Use these terms in
your description: pepsin, proteases, denaturation, dipeptides,
tripeptides, oligopeptides, single AA’s.
3. (redundant from above, I know) Describe how atherosclerosis
develops in the body. Use these terms in your description:
cholesterol, saturated fat, LDL, HDL, VLDL, total cholesterol,
plaque, embolism. Include foods that potentially could help
prevent the development of atherosclerosis.
4. Describe the benefits of a diet containing adequate fiber. Use
these words in your description: soluble (provide samples),
insoluble (provide samples), diverticulitis, cholesterol, whole
grains vs. stripped grains (bran, endosperm, germ),
recommended amount of fiber, fissures, hemorrhoids, enriched
and fortified foods.