Nutrition Test-2
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| What are included in the lipid family? | show 🗑
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| Define fats | show 🗑
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| Define oils | show 🗑
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| Define Fatty Acid | show 🗑
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| What are triglycerides composed of? | show 🗑
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| show | 9 Kcal/gm
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| show | one molecule of glyerol and three fatty acids
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| show | 18
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| show | omega 3 and omega 6
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| show | Omega 3
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| show | Omega 6
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| Why are omega 3 and 6 so important? | show 🗑
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| show | a fatty acid carrying the maximum possible number of hydrogen atoms
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| show | a fat coposed of triglycerides in which most fatty acids are saturated
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| Define point of unsaturation | show 🗑
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| show | a fatty acid that lacks hydrogen atoms and has at least one double bond between carbons
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| show | a fat composed of triglycerides in which the fatty acids are unsaturated
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| Define monounsaturated fatty acids | show 🗑
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| show | composed of triglycerides in which one of the fatty acids are unsaturated
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| show | a fatty acid that has two or more double bonds between carbon atoms.
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| show | is composed of tiglycerides in which one or more fatty acid are polyunsaturated
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| How do you form a triglyceride | show 🗑
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| What influences the firmness of fats at room temperature? | show 🗑
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| show | Double bonds
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| show | olive oil, canola oil, peanut oil: all high in monounsaturated fatty acids and some poly
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| Double bonds are more or less stable? | show 🗑
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| What causes fatty foods to become rancid? | show 🗑
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| Three ways manufacturers protect against foods becoming rancid | show 🗑
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| show | makes polyunsaturated fats more saturatd, thus the health advantages are lost
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| Define transfat | show 🗑
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| Why is transfat bad? | show 🗑
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| Major sources of trans-fatty acid | show 🗑
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| Define Phospholipids | show 🗑
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| show | the fatty acid end makes it hydrophobic and the phosphate end makes it hyrdophilic
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| show | emuslifiers which mix fat into water such as in candy bars and mayonnaise
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| show | the major food phospholipid found in eggs soybeans wheat germ and peanuts
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| show | make up cell membranes because the are bi-polar
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| Does a person need to eat lecithin? | show 🗑
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| What is a sterol? | show 🗑
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| show | animal products such as meat eggs fish poultry and dairy.
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| show | bile acids, sex hormones, adrenal hormones, vitamin D and cholesterol.
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| What is cholesterol used for in the body? | show 🗑
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| show | Forms deposits on the artery walls which leads to hardening of the arteries call atherosclerosis which causes heart disease and strokes.
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| What is the goal of lipid digestion? | show 🗑
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| define monoglyceride | show 🗑
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| What kind of lipid digestion occurs in the mouth? | show 🗑
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| What kind of lipid digestion occurs in the stomach? | show 🗑
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| Where does most lipid digestion take place? | show 🗑
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| show | 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.
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| Digestion of phospholipids | show 🗑
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| Digestion of sterols | show 🗑
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| show | reabsorbed by the small intestine and recycled or trapped by dietary fiber in the large intestine and carried out with feces.
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| How are small molecules of lipids absorbed? | show 🗑
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| show | 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.
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| Once in the lymphatic system where do chylomicrons go? | show 🗑
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| What are lipoproteins? | show 🗑
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| define chylomicron | show 🗑
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| define VLDL (very low density lipoprotein) | show 🗑
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| show | derived from VLDL as cells remove triglycerides. Composed mainly of cholesterol.
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| define HDL (high density lipoprotein) | show 🗑
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| Which lipoprotein is associated with heart disease? | show 🗑
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| Which is the healthiest lipoprotein? | show 🗑
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| What are the functions of lipids in the body? | show 🗑
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| Role of triglycerides in the body | show 🗑
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| show | omega 6 (linoleic) and omega 3 (linolenic) are the only two essential.
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| What are the dietary recommendations of fat | show 🗑
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| What is the composition of proteins? | show 🗑
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| show | amino acids. This is the nitrogen containing group.
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| Stucture of amino acids | show 🗑
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| What distinquishes amino acids from one another? | show 🗑
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| show | glycine
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| How many essiential amino acids are there? | show 🗑
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| show | 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
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| What binds amino acids together? | show 🗑
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| show | condensation reaction
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| What is a dipeptide? | show 🗑
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| show | three amino acides bonded together
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| what is a polypeptide? | show 🗑
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| show | the shape of the protein
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| What is denaturation? | show 🗑
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| show | heat, acid, and other conditions that disturb their stability.
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| Characteristics of protein digestion | show 🗑
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| show | partial breakdown (hydrolysis) of proteins
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| What is the action of hydrochloric acid | show 🗑
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| What enzyme does HCL convert? | show 🗑
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| digestion of protein in the small intestine | show 🗑
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| What are amino acids used for once inside intestinal cells? | show 🗑
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| Where do amino acids go that are not used by intestinal cells? | show 🗑
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| Roles of proteins in the body | show 🗑
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| show | nitrogen balance
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| What is nitrogen balance? | show 🗑
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| Positve nitrogen balance | show 🗑
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| Negative protein balance | show 🗑
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| What is the protein balance of healthy adults? | show 🗑
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| What happens to protein eaten in excess? | show 🗑
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| How does a cell compensate for missing amino acids? | show 🗑
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| What four amino acids are most likely to be limiting? | show 🗑
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| show | contain all the essential amino acids in relatively the same amounts as humans require
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| show | the strategy of combining two protein foods in a meal so that each food provides the essential amino acids lacking in the other
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| show | high, around 90-99%
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| what is the digestability of plant proteins? | show 🗑
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| what is a reference protein? | show 🗑
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| show | a dificency of protein, energy or both including kwashiorkor, marasmus and the overlap conditions of the two. Usually strikes in early childhood
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| show | frequent nutrient dense energy dense meals and equally important resolution of the underlying causes of PEM-poverty, infection and illness
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| How is animal protein and heart disease reltated? | show 🗑
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| show | bone loss, weight control, kidney disease, cancer and heart disease
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| What is the RDA for protein for adults? | show 🗑
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| What is the most effective way to build muscles? | show 🗑
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| show | 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.
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| What do all living things depend on for energy? | show 🗑
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| How are plants responsible for bringing energy into the food chain? | show 🗑
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| What are the main fuels of the body? | show 🗑
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| What is metabolism? | show 🗑
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| show | includes all the reactions by which the body obtains and spends energy from food.
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| show | building reactions. uses energy to build molecules.
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| show | the breakdown of body components. realeases energy.
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| show | pairs of reactions which energy released from the breakdown of one compound is used to create a bond in the formation of another compound.
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| show | adenosine triphosphate: a common high energy compound composed of a purine (adenine) and sugar (ribose) and three phosphate groups.
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| How effiecent is the human body at converting food to usable energy? | show 🗑
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| Where is the most metabolic work done in the body? | show 🗑
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| What are coenzymes? | show 🗑
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| show | When amino acids are metabolized for energy they must be deaminated first. Often a keto-acid and ammonia.
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| What is transamination? | show 🗑
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| show | A less toxic compound created by combining toxic amonnia and carbon dioxide
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| show | kidneys filter the blood removing urea then clears it from the body.
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| show | blood ammonia
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| If the kidneys are sick what level will be high in the blood? | show 🗑
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| What occurs at the electron transport chain? | show 🗑
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| What is the last step of the electron transport chain? | show 🗑
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| How much energy per gram do carbohydrates provide? | show 🗑
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| show | 4 Kcals/gram
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| Why does fat provide the most energy per gram? | show 🗑
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| show | 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.
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| What meets the glucose needs of the brain during fasting? | show 🗑
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| show | muscle wasting, decreased heart rate, respiratory rate metabolic rate and temperature, impaired vision, organ failure, decreased immunity, depression, anxiety and food related dreams.
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| show | fatty liver, fibrosis, cirrhosis
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| show | MEOS-microsomal ethano-oxidizing system
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| show | body fat. the body draws on these stores for energy throughout the day when a person is not eating
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| How many excess kilocals of energy must a person consume to gain one pound of body fat? | show 🗑
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| show | Gradual what loss because it gives the body time to adjust and new habits are formed.
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| show | 25% lean tissue and 75% fat
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| show | 7 kcals/g
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| What must the body do to maintain its energy balance? | show 🗑
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| show | The physiological drive for food that initiates the food seeking behaviors.
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| show | chemical messengers orginating in the hyptothalamus, can be influences by nutrients in the bloodstream, the size and composition of the previous meal, climate.
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| show | The want to eat
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| show | The feeling of fullness that stops a person from eating more.
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| show | After a meal this feeling suppresses hunger and allows a person to not eat again for a while.
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| What other signals can cause eating? | show 🗑
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| show | Complex carbs
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| show | Protein
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| show | Fat
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| What is consider the control center of eating habits? | show 🗑
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| What is neuropeptide-y associated with? | show 🗑
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| What are the three major categories of thermo genesis? | show 🗑
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| show | the energy needed to maintain life when a body is at comple digestive, physical and emotional rest
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| What is basal metabolic rate? | show 🗑
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| show | a measure of a person at rest in a comfortable setting but with less stringent criteria for the number of hours of fasting.
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| show | increasing lean tissue on the body
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| show | The amount of energy needed by a person to adapt to a dramatically changed circumstance.
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| What two components determine a persons energy expenditure? | show 🗑
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| show | fat + lean tissue
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| show | 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
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| show | Body mass index. weight/height
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| what is the healthy BMI range? | show 🗑
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