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Omega-6 fatty acid
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Highest amount of saturated fat
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Nutrition Dr Cherry
Chapters 4,5 and 6
| Question | Answer |
|---|---|
| Omega-6 fatty acid | margarine made from corn or safflower oil |
| Highest amount of saturated fat | butter |
| Hydrogenation | The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat |
| Health problem assocaited with high intakes of fat replacers | gastrointestinal distress |
| triglyceride is comprised of | 3 fatty acids and 1 glycerol |
| Excellent source of unsaturated fat | nut and nut butters |
| Sterols | A sex hormone and adrenal hormone are substances derived form this lipid |
| 225 kilocalories | are potentially provided by 25 grams of fat |
| Olive oil and cashew nuts | rich sources of monounsaturated fatty acid |
| A key structural componant of a cells membrane | phospholipids |
| These organs assist in the digestion of lipids | liver, gallbladdar, and pancreas |
| Major classes of dietary lipids | triglycerides, sterols, and phospholipids |
| fatty acid that contains a chain of ten carbons and one double bond is termed a fatty acid | monosaturated, medium chain |
| function of fat in the human body | fats assist transport of fat-soluble vitamins, maintains integridy of cell membranes and provides insuation to help retain body heat |
| Saturated Fat | Solid at room tempurature |
| Two essential fatty acids | alpha-linolenic and linolenic |
| the vast majority of fat digestion and absorption occurs in | small intestine |
| to facilitate the digestions of dietary fats, the gallbladder stores and releases a substance known as this | biile |
| Majority of triglycerides are stored here for future energy needs | adipose tissue |
| Saturated fats are | found in whole milk and beef |
| researchers found the strong association with dietary fat intake and | prostate cancer |
| major form of fat in both food and body | triglycerides |
| Fatty acids | created during the hydogenation process |
| chylomicron | a lipoprotein transports dietary fat out of the small intestines |
| medium chain fattty acids are | 6-12 carbon atoms in length |
| Fructose and glucose, bonded together form | table sugar |
| insoluble fiber consumption is associated with | decreased blood cholesterol levels |
| Preferred fuels for most body functions | carbohydrates and fats |
| Carbohydrates contain | carbon, hydrogen and oxygen |
| hormone released when blood sugar is too high | insulin |
| Complex carbohydrates refer to | polysaccarides |
| disaccharide is formed by chemical bonding of | two monosacharides |
| pectins | an example of a soluble fiber |
| (RDA) od carbohydrates for an adult | 130 grams |
| a technique by athletes to increase their storage of muscle glycogen | carbohydrate loading |
| glycemic index | extent to which a given food raises blood glucose and insulin |
| insulin | hormone responsible for moving glucose into the bodys cells after a meal |
| this carbohydrate is the end product of photosynthesis | glucose |
| Fructose | known as levulose |
| insulin is synthesized and released by this | pancreas |
| Cellulose | insoluble fiber that provides the main structural component of plant cell wall |
| saccharine | artificaial sweetmer that was almost banned because of relationship with bladder cancer |
| glucose | major monosaccaride found in the body |
| enrichd food | nutrients in the food were lost during the process and then added back in |
| a lower fiber diet is associated with an increased risk of developing | diverticulosis |
| liver and muscles | major storage sites for glycogen |
| glycogen | the storage form of glucose in animals found in the liver and skeletal muscle |
| The process through which mRNA copies genetic information from DNA and carries it to the ribisome | transcription |
| proteins differ from carbs because | proteins cintain nitogen |
| this strucure refers to the twisting, spiral shape formed by the sequence and chemical properties of its amino acids | proteins secondary structure |
| most protein from this plannt source | soybean |
| major functions of protein in the human body | maintaining fluid balance, growth and maintenence of new tissue and synthesis of hormones |
| egg whites stiffen when they are whipped, this change that occurs in the protein is called | denaturation |
| part of amino acid molecule | central carbon, amine group, and an acid group |
| amine group | protein molecule that carries nitrogen |
| dictates the structure of a protein molecule synthesized by the body | DNA inside the nucleus of the cell |
| conduction of nerve signals and contraction of muscles depends on the proper balance of | electrolytes |
| polypeptides | string of more than 10 amino acids |
| mutual supplementation | process of combining two incomplete proteins to make a complete protein |
| protein thats fundamental to the nervous system | antibodies |
| translation | the process of protein synthesis which the messenger RNA is decoded into an amino acid sequence at the cells ribosome |
| nitrogen | is what differs protein different from fat |
| significant chemical digestion of protein begins in | stomach |
| struture of the mammalian cell are proteins synthesized | ribosome |
| source of complete protein | chicken |
| a complete protein contains | all 9 amino acids |
| absorption of proteins occurs | small intestine |
Created by:
mollyjean3