BIOL Lab 4: Nutrition

Question 1

What is a calorie?

Answer 1

The energy that the body can extract from all nutritional molecules found in food.

Question 2

Essential nutrients

Answer 2

nutrients that humans cannot synthesize and have to ingest (vitamins, minerals, 9 out of the 20 amino acids, and omega-3 and omega-6 fatty acids).

Question 3

Vitamins

Answer 3

small *organic *molecules (contain at least one carbon-hydrogen bond) required in small amounts in our diet.
Have a wide range of bodily functions

Question 4

Minerals, types

Answer 4

inorganic chemical elements that are required in small amount in our diets
Function as structural components and as regulators of body processes.
Major mineralsare required in amounts > 100 mg per day.
Trace minerals are required in amounts < 100 mg per day.

Question 5

Essential amino acids

Answer 5

The 9 out of 20 amino that cna’t be synthesized by our body and must be ingested in our diet. Protein that come from animal sources have all essential amino acids while protein from plants may be missing one or more essential acids.

Question 6

Unsaturated fatty acids

Answer 6

have one or more double bonds between adjacent carbon atoms; triglycerides with high levels of unsaturated fatty acids are liquid at room temperature.

Question 7

Types of Unsaturated Fatty Acids

Answer 7

Monounsaturated fatty acidscontain 1 double bond (e.g. olive oil)
Polyunsaturated fatty acids have 2 or more double bonds (e.g. corn oil)
Omega-3 and omega-6 fatty acids are unsaturated fatty acids and essential nutrients (e.g. fish).

Question 8

Trans Fats, Hydrogenation

Answer 8

unsaturated fats that are in different configurations from the double bonds found in oils by the process of hydrogenation: a process whereby hydrogen atoms are added to oils to remove the double bonds, thus making them solid at room temperature (e.g. processed foods).

Question 9

Saturated Fatty Acids

Answer 9

have no double bonds and the maximum number of hydrogen atoms; triglycerides with high levels of saturated fatty acids are solid at room temperature (e.g. animal foods like red meat).

Question 10

Health risks caused by too much sodium, sugar, and saturated fats

Answer 10

Sodium: hypertension (blood pressure).
Sugar: diabetes, obesity, type 2 diabetes, dental decay.
Saturated fat: heart disease, heart attack.

Question 11

What foods should we avoid?

Answer 11

Eat fewer processed foods because they contain excess sodium, sugar, and saturated fats, which can contribute to obesity and chronic diseases over the long term.