Help
Options
Question
What are included in the lipid family?
click to flip
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't know
Question
Define fats
Remaining cards (164)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Nutrition Test-2
| Question | Answer |
|---|---|
| What are included in the lipid family? | Triglycerides, phospholipids, sterols |
| Define fats | lipids in foods or the body; composed mainly of triglycerides |
| Define oils | liquid fat at room temperature |
| Define Fatty Acid | and organic compound composed of a carbon chain with hydrogens attached and an acid group (COOH) at one end. |
| What are triglycerides composed of? | carbon, hydrogen and oxygen. |
| How much energy per gram do triglycerides supply? | 9 Kcal/gm |
| Structure of triglycerides | one molecule of glyerol and three fatty acids |
| Most common and noteworthy number of carbons in trigylcerides in regards to nutrition | 18 |
| Two most important 18 carbon polyunsaturated fatty acids | omega 3 and omega 6 |
| Linolenic acid | Omega 3 |
| Linoleic Acid | Omega 6 |
| Why are omega 3 and 6 so important? | They are building blocks that help regulate the body especially the cardiovascular and nervous system. |
| Define saturated fatty acid. | a fatty acid carrying the maximum possible number of hydrogen atoms |
| Define saturated fat | a fat coposed of triglycerides in which most fatty acids are saturated |
| Define point of unsaturation | location of the double bond(s) in a fatty acid |
| Define unstatrated fatty acid | a fatty acid that lacks hydrogen atoms and has at least one double bond between carbons |
| Define saturated fat | a fat composed of triglycerides in which the fatty acids are unsaturated |
| Define monounsaturated fatty acids | a fatty acid that has one double bond between two carbons |
| Define monounsaturated fats | composed of triglycerides in which one of the fatty acids are unsaturated |
| Define polyunsaturated fatty acid | a fatty acid that has two or more double bonds between carbon atoms. |
| Define polyunsaturated fat | is composed of tiglycerides in which one or more fatty acid are polyunsaturated |
| How do you form a triglyceride | a series of condensation reactions combine a hyrdrogen atom from glycerol to a hydroxyl group from a fatty acid. Bi product is water. |
| What influences the firmness of fats at room temperature? | the degree of unsaturation |
| If a fat is soft it most likly contains more of what? | Double bonds |
| Best oils to consume | olive oil, canola oil, peanut oil: all high in monounsaturated fatty acids and some poly |
| Double bonds are more or less stable? | less stable. |
| What causes fatty foods to become rancid? | The destablization of the double bonds in the fat caused by the oxidation of unsaturated fatty acids |
| Three ways manufacturers protect against foods becoming rancid | Antioxidants, hydrogenation. sealed air-tight containrs |
| Major downside of hydrogenation | makes polyunsaturated fats more saturatd, thus the health advantages are lost |
| Define transfat | during the hydrogenation process unsaturated fats can transfer from the cis formation to the trans formation |
| Why is transfat bad? | In the body these are more likly to act like saturated fats, dont flow as freely in the blood, cause heart disease |
| Major sources of trans-fatty acid | mrgarine, imitaion cheese, cakes, cookies, doughnuts, pastry, crackers, snack chips, peanut butter, deep-fried foods. |
| Define Phospholipids | compounds similar to triglycerides but have a phosphate froup and choline in place of one of the three fatty acids. |
| What makes phospholipids able to dissolve in both water and fat? | the fatty acid end makes it hydrophobic and the phosphate end makes it hyrdophilic |
| What does the food industry used phospholipids for? | emuslifiers which mix fat into water such as in candy bars and mayonnaise |
| What is lecithin? | the major food phospholipid found in eggs soybeans wheat germ and peanuts |
| Phospholipids in the body | make up cell membranes because the are bi-polar |
| Does a person need to eat lecithin? | no because the liver makes up all the lecithin that a person needs and if eatten it does not reach the liver intact because it is broken down for transport |
| What is a sterol? | a compound composed of carbon hydrogen and oxygen arranged in rings. |
| What is the most common source of cholesterol? | animal products such as meat eggs fish poultry and dairy. |
| What are vital sterols in the body? | bile acids, sex hormones, adrenal hormones, vitamin D and cholesterol. |
| What is cholesterol used for in the body? | starting material for other sterols or as cell membrane structural supports |
| What are negative side effects of to much cholesterol in the body? | Forms deposits on the artery walls which leads to hardening of the arteries call atherosclerosis which causes heart disease and strokes. |
| What is the goal of lipid digestion? | to dismantle triglycerides into small molecules that the body can absorb and use. |
| define monoglyceride | molecules of glyceride with one fatty acid attached. |
| What kind of lipid digestion occurs in the mouth? | lingual lipase is secreted by sublingual salivary glands. |
| What kind of lipid digestion occurs in the stomach? | the acid stable lingual lipase initiates lip digestion by hydrolizing one bond of tryiglycerides into fatty acids and diglycerides. The churning of the stomach mixes fats with water and acid. Gastric lipase is also used. |
| Where does most lipid digestion take place? | The small intestine |
| What kind of lipid digestion occurs in the small intestine? | Fat triggers the release of CCK which signals the gallbladder to release bile. Bile emulsifies fatts into the watery surroundings. Pancreatic lipase removes two of the fatty acids living a monoglyceride. |
| Digestion of phospholipids | similar to the digestion of lipids. The phosphate complex is recycled |
| Digestion of sterols | absorbed as is unless there are fatty acids attached which are removed first. |
| Where does bile go after fat digestion? | reabsorbed by the small intestine and recycled or trapped by dietary fiber in the large intestine and carried out with feces. |
| How are small molecules of lipids absorbed? | Glycerol and short to medium fatty acids are diffused directly into the intestinal cell. |
| How are large molecules of lipis absorbed? | monoglycerides and long chain FAs merge into micelles. This allows them to pass into intestinal cells and reassembled into tryglycerides. They are then packed into chylomicrons and released into the lymphatic system. |
| Once in the lymphatic system where do chylomicrons go? | from the lymph into the bloodstream bypassing the liver |
| What are lipoproteins? | four types of cluster of lipids that associate with proteins that serve as transporters for lipids in the blood and lymph. |
| define chylomicron | the largest and least dense lipoprotein that transports lipid from the intestine to the rest of the body. |
| define VLDL (very low density lipoprotein) | made by liver cells to transport lipids to various tissures in the body. composed of triglycerides |
| define LDL (low density lipoprotein) | derived from VLDL as cells remove triglycerides. Composed mainly of cholesterol. |
| define HDL (high density lipoprotein) | transports glycerol, fatty acids, phospholipids and cholesterol to liver from cells for recycling and disposing. Composed mostly of protein. |
| Which lipoprotein is associated with heart disease? | LDL cholesterol |
| Which is the healthiest lipoprotein? | HDL |
| What are the functions of lipids in the body? | Energy, isulation, protect against shock, build cell structure |
| Role of triglycerides in the body | Provide energy. Is stored energy used during periods of no food. Keeps body warm. |
| Essential Fatty Acids | omega 6 (linoleic) and omega 3 (linolenic) are the only two essential. |
| What are the dietary recommendations of fat | reduce to <30% of energy intake, reduce saturated fat to <10% energy intake, reduce cholesterol intake to less than 300 mg daily. |
| What is the composition of proteins? | Proteins are made of carbon hydrogen oxygen and nitrogen. |
| What are the monomers of proteins? | amino acids. This is the nitrogen containing group. |
| Stucture of amino acids | amino acids have a central carbon atom with a hydrogen and amino group and an acid group. |
| What distinquishes amino acids from one another? | The r group- the group attached to the fourth carbon bond |
| What is the simplist amino acid? | glycine |
| How many essiential amino acids are there? | 9 |
| When does a nonessential amino acid become essential? | if the diet fails to produce enough one essential amino acid that is used to create a nonessential amino acid then that amino acid becomes essential |
| What binds amino acids together? | peptid bonds |
| what reaction is used to form amino acid chains? | condensation reaction |
| What is a dipeptide? | two amino acids bonded together |
| what is a tripeptide? | three amino acides bonded together |
| what is a polypeptide? | when more then three amino acids bond together. |
| What determines a proteins structure? | the shape of the protein |
| What is denaturation? | When proteins lose their shape and therefore their function |
| What are the causes of denaturation? | heat, acid, and other conditions that disturb their stability. |
| Characteristics of protein digestion | protein from food does not become body protein directly, they become amino acids, enzymes break down long polypeptides into tri and dipeptides and then into AAs |
| Digestion of protien in the stomach | partial breakdown (hydrolysis) of proteins |
| What is the action of hydrochloric acid | uncoils (denatures) each proteins tangled strands so that digestive enzymes can attack the peptide bonds. |
| What enzyme does HCL convert? | The inactive pepsinogen to active pepsin |
| digestion of protein in the small intestine | pancreatic and intestinal proteases hydrolyze them furthur into short peptide chains. Peptidase is an enzyme on the membrane surface of the intestinal cells split most of the di and tripeptides into AA. |
| What are amino acids used for once inside intestinal cells? | for energy or to synthesize needed components |
| Where do amino acids go that are not used by intestinal cells? | the capillaries then to the liver |
| Roles of proteins in the body | building materials, enzymes, hormones, regulators, acid-base regulators, transporters, antibodies, energy and glucose. |
| What is used to tract protein degradation and excretion? | nitrogen balance |
| What is nitrogen balance? | the amount of nitrogen consumed as compared with the amount of nitrogen excreted in a given period of time |
| Positve nitrogen balance | found in growing infants, children, pregnant women, and people recovering from protein deficiency |
| Negative protein balance | found in people that are starving, suffering from sever stress such as burns injuries, infection and fever |
| What is the protein balance of healthy adults? | protein synthesis balances with degradation. |
| What happens to protein eaten in excess? | it is degraded and stored as body fat |
| How does a cell compensate for missing amino acids? | by dismantling proteins to obtain it |
| What four amino acids are most likely to be limiting? | lysine, methionine, theronine and tryptophan |
| What is a complete protein? | contain all the essential amino acids in relatively the same amounts as humans require |
| what is mutual supplementation? | the strategy of combining two protein foods in a meal so that each food provides the essential amino acids lacking in the other |
| what is the digestabiliy of animal proteins | high, around 90-99% |
| what is the digestability of plant proteins? | less digestiable then animal protien, about 70-90% |
| what is a reference protein? | a protein that is complete and highly digestable. used as a standard to compare other proteins. Ex: Egg |
| What is protein energy malnutrition? | a dificency of protein, energy or both including kwashiorkor, marasmus and the overlap conditions of the two. Usually strikes in early childhood |
| How do you prevent PEM? | frequent nutrient dense energy dense meals and equally important resolution of the underlying causes of PEM-poverty, infection and illness |
| How is animal protein and heart disease reltated? | animal protein is often high in saturated fat which causes heart disease |
| What are some health issue from over consumption of animal protein? | bone loss, weight control, kidney disease, cancer and heart disease |
| What is the RDA for protein for adults? | 0.8 g per kg of healthy body weight |
| What is the most effective way to build muscles? | muscle work, not amino acid suppliments |
| Who are amino acid supplements extremly inappropriote for? | all women of child bearing age, pregnant or lactating women, infants, children and adolescents, elderly people, people with mental disorders, perople with protein disorders and smokers. |
| What do all living things depend on for energy? | The sun |
| How are plants responsible for bringing energy into the food chain? | By trapping the engery in bonds of sugar and starches. |
| What are the main fuels of the body? | glucose, fatty acids and amino acids |
| What is metabolism? | the sum total of all the chemical reactions that go on in living cells. |
| What is energy metabolism? | includes all the reactions by which the body obtains and spends energy from food. |
| Anabolic reactions | building reactions. uses energy to build molecules. |
| catabolic reactions | the breakdown of body components. realeases energy. |
| what are coupled reactions? | pairs of reactions which energy released from the breakdown of one compound is used to create a bond in the formation of another compound. |
| What is ATP? | adenosine triphosphate: a common high energy compound composed of a purine (adenine) and sugar (ribose) and three phosphate groups. |
| How effiecent is the human body at converting food to usable energy? | It is 50% efficent at creating ATP from food and 50% efficent at using the energy in ATP to do work. Therefore, it is 25% efficent at taking food and making work. |
| Where is the most metabolic work done in the body? | The liver |
| What are coenzymes? | small organic molecules that associate closely with most enzymes but are not proteins themselves. Ex. Most vitamins |
| What is deamination? | When amino acids are metabolized for energy they must be deaminated first. Often a keto-acid and ammonia. |
| What is transamination? | By transferring an amino group from one amino acid to its corresponding keto acid, cells can make new amino acids and a new keto acid. This is how nonessential amino acids are synthesised. |
| What is urea? | A less toxic compound created by combining toxic amonnia and carbon dioxide |
| What role do the kidneys play in urea excretion? | kidneys filter the blood removing urea then clears it from the body. |
| If the liver is sick what level will be high in the blood? | blood ammonia |
| If the kidneys are sick what level will be high in the blood? | blood urea will be high |
| What occurs at the electron transport chain? | Electron carries pass electrons from carrier to carrier along the chain to release energy which is used to pump protons across the membrane. |
| What is the last step of the electron transport chain? | Oxygen acts as the final acceptor and forms water with two protons. |
| How much energy per gram do carbohydrates provide? | 4 Kcals/gram |
| How much energy per gram do proteins provide? | 4 Kcals/gram |
| Why does fat provide the most energy per gram? | because the bonds in fat molecules are easily oxidixed and result in more ATP. |
| What happens when energy intake exceeds the bodys energy needs? | the result is weight gain regardless if the excess is in CHO, protein or fat. The difference is that the body is much more efficient at storing enery when the excess derives from dietaty fat. |
| What meets the glucose needs of the brain during fasting? | proteins |
| Symptoms of starvation? | muscle wasting, decreased heart rate, respiratory rate metabolic rate and temperature, impaired vision, organ failure, decreased immunity, depression, anxiety and food related dreams. |
| Stages of liver deterioration caused by alcohol consumption | fatty liver, fibrosis, cirrhosis |
| What is the system that metabolizes alcohol and drugs? | MEOS-microsomal ethano-oxidizing system |
| What is excess energy stored as? | body fat. the body draws on these stores for energy throughout the day when a person is not eating |
| How many excess kilocals of energy must a person consume to gain one pound of body fat? | 3500 kcals |
| What type of weight lose is most likely to be maintained over time? | Gradual what loss because it gives the body time to adjust and new habits are formed. |
| What is the composition of weight gain and loss? | 25% lean tissue and 75% fat |
| How many kcal/g of energy do alcohols provide? | 7 kcals/g |
| What must the body do to maintain its energy balance? | meet its needs without takin in too much or too little energy |
| What is hunger? | The physiological drive for food that initiates the food seeking behaviors. |
| What influences hunger? | chemical messengers orginating in the hyptothalamus, can be influences by nutrients in the bloodstream, the size and composition of the previous meal, climate. |
| What is appetite? | The want to eat |
| What is satiation? | The feeling of fullness that stops a person from eating more. |
| What is satiety? | After a meal this feeling suppresses hunger and allows a person to not eat again for a while. |
| What other signals can cause eating? | Food cravings caused by bordom,stress, emotions. Eating disorders such as anorexia nervosa ignore hunger. |
| What should you eat the most of to increase weight loss? | Complex carbs |
| What fills us up the quickest and keeps us full the longest? | Protein |
| What is the worse type of macronutrient if one is trying to lose weight? | Fat |
| What is consider the control center of eating habits? | the hypothalamus |
| What is neuropeptide-y associated with? | positive energy balance, increases cravings and fat storage |
| What are the three major categories of thermo genesis? | Basal therm genesis, exercise induced thermo genesis and diet induced thermo genesis |
| What is basal metabolism | the energy needed to maintain life when a body is at comple digestive, physical and emotional rest |
| What is basal metabolic rate? | The rate of energy used for metabolism under the conditions; 12 hrs fast, restful sleep, no physical activity, no emotional excitement and in a comfortable setting |
| What is the resting metabolic rate | a measure of a person at rest in a comfortable setting but with less stringent criteria for the number of hours of fasting. |
| What is one of the most efficent ways to increase the BMR? | increasing lean tissue on the body |
| What is adaptive thermogenesis? | The amount of energy needed by a person to adapt to a dramatically changed circumstance. |
| What two components determine a persons energy expenditure? | Energy spent on BMR and Energy spent on physical activity |
| What makes up body weight? | fat + lean tissue |
| What are the three ways professionals determine a healthy weight for an individual? | a weight within a suggested range for height, a medical history that reflects an absense of risk factors associated with obesisty, a fat distribution pattern that is associated with a low risk of illness and premature death |
| What is BMI | Body mass index. weight/height |
| what is the healthy BMI range? | 18.5-24.9 |
Created by:
588073568
Popular Biology sets