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NUTR 121 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Salivary ______ begins breakdown of carbohydrates

A

Amylase

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2
Q

______ glands releases mixture of water, mucus, enzymes, and antibacterial agents

A

Salivary

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3
Q

Digestive enzymes are specific to what class of nutrients?

A

Macronutrients

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4
Q

Define absorption

A

The process of taking smaller molecules through intestinal cells into the bloodstream

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5
Q

Hepatic portal circulation:

A

Transports water-soluble nutrients from small intestine to the liver

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6
Q

Name a water soluble vitamin

A

Vitamin C

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7
Q

Lymphatic circulation:

A

Transports lipids and fat-soluble vitamins from the small intestine to the lymphatic system

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8
Q

Cell membrane provides a boundary between _______ and ________ environments

A

Extracellular, intracellular

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9
Q

Define selectively permeable

A

Controls movement into and out of cells

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10
Q

Define elimination

A

Process of removing undigested food and particles from body

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11
Q

Colon:

A

Form, store, eliminate feces

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12
Q

Normal feces contain what percentage of water and solids?

A

75% water, 25% solids

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13
Q

Define oral cavity

A

Mechanical breakdown, moistening, and mixing of food with saliva

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14
Q

What percentage of taste does olfactory cells account for taste?

A

80%

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15
Q

What does saliva assist with?

A

Swallowing and taste sensation

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16
Q

Dysphagia affects how people ______

A

Swallow

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17
Q

What is the fourth leading cause of unintentional injury death?

A

Choking

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18
Q

Does digestion occur in the esophagus?

A

No

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19
Q

What moves food through esophagus to stomach?

A

Peristalsis

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20
Q

List three main functions of stomach:

A

Temporary storage, production of gastric secretions needed for digestion, mixing of food with gastric secretions

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21
Q

The Fundus is the _____ portion of the stomach

A

Top

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22
Q

The _____ is the middle portion of the stomach

A

Body

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23
Q

What’s the name of the lower portion of the stomach?

A

Antrum

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24
Q

Define sphincter

A

Muscular valve that controls flow in the GI tract

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25
Q

The gastroesophageal sphincter is also known as what?

A

Lower esophageal sphincter

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26
Q

The gastroesophageal sphincter separates the _______ from the ________

A

Esophagus, stomach

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27
Q

GERD stand for:

A

Gastroesophageal reflux disease

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28
Q

Define nutrition

A

the science that links foods to health and disease

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29
Q

List the three most important factors determining our food choices

A

flavor, texture, and appearance

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30
Q

Routines and ______ are tied to some food choices

A

habits

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31
Q

What is a major media tool for capturing food interest of the consumer?

A

marketing and advertising

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32
Q

Is restaurant food healthy and why/why not?

A

no, they are calorie-dense, served in large portions, and of poorer nutritional quality

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33
Q

What two factors have become significant influences affecting food choices?

A

time and convenience

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34
Q

define hunger

A

physical internal drive to find and eat food

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35
Q

define appetite

A

the psychological external influence that encourages us to find and eat food, in the absence of hunger

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36
Q

define satiety

A

state of no desire to eat, a feeling of satisfaction

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37
Q

nutrients come from _____

A

food

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38
Q

list the three characteristics of an essential nutrient

A

has a biological function, omission results in the decline of function, replenishing restore biological function

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39
Q

What is the second leading cause of preventable death in the United States?

A

obesity

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40
Q

Poor _____ and _______ lifestyle are risk factors for chronic diseases

A

diet, sedentary

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41
Q

what is the first leading cause of death?

A

heart disease

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42
Q

what is an example of a nonmodifiable risk factor?

A

family history

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43
Q

list examples of modifiable risk factors

A

smoking, alcohol consumption, poor dietary habits, stress, poor sleep

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44
Q

obesity is the excessive amount of body fat relative to _______ tissue

A

lean

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45
Q

percent of adults aged 20 and over with obesity:

A

39.8%

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46
Q

percent of adults aged 20 and over with overweight, including obesity:

A

71.6%

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47
Q

the health cost of obesity in the united states is estimated to be as high as what amount of money annually?

A

$147 billion

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48
Q

are there good and bad foods?

A

no

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49
Q

hypertension:

A

blood pressure constantly elevated

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50
Q

diabetes:

A

a group of diseases characterized by high blood glucose

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51
Q

type 1 diabetes:

A

insufficient or no release of insulin by the pancreas and requires daily insulin therapy

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52
Q

this type of diabetes results from insufficient release of insulin or the inability of insulin to act on body cells; usually does not require insulin therapy

A

type 2

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53
Q

list the six classes of nutrients

A

carbohydrates, lipids, proteins, vitamins, minerals, water

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54
Q

define macronutrients and what the three macronutrients are

A

provides calories—needed in gram quantities in a diet. carbohydrates, proteins, and lipids/fat

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55
Q

carbohydrates provide _______ of calories in our diet

A

majority

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56
Q

what two simple sugars are examples of carbs?

A

monosaccharides and disaccharides

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57
Q

list the three examples of complex carbs

A

glycogen, starch, fiber

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58
Q

how many calories per gram do carbs provide?

A

4

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59
Q

are lipids/fats energy yielding?

A

yes

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60
Q

are proteins energy yielding?

A

yes

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61
Q

how many calories per gram does fat provide?

A

9

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62
Q

are proteins the main structural material in the body?

A

yes

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63
Q

when do proteins form?

A

when amino acids are bonded together

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64
Q

do micronutrients provide calories?

A

no

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65
Q

what are the names of the two micronutrients?

A

vitamins and minerals

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66
Q

what is the name of the nutrient that enables chemical reactions?

A

vitamins

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67
Q

which vitamins are fat soluble?

A

A, D, E, K

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68
Q

Vitamins B and C are ____ soluble

A

water

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69
Q

cooking destroys ______ soluble more readily than _____ soluble

A

water, fat

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70
Q

do vitamins contain useable energy?

A

no

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71
Q

_____ are inorganic substances that do not contain carbon atoms

A

minerals

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72
Q

minerals perform ________ functions

A

electrolyte

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73
Q

true or false: minerals provide no calories/energy

A

true

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74
Q

what is the recommended intake of water per day?

A

9-13 cups

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75
Q

water acts as a ____ and a lubricant

A

solvent

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76
Q

what do phytochemicals do?

A

reduce risk of cancer and cardiovascular disease

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77
Q

alcohol provides ____ kcal per gram and is not considered an _______ nutrient

A

7, essential

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78
Q

anthropos =

A

human

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79
Q

metric =

A

measures

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80
Q

define anthropometry

A

the scientific study of the measurements and proportions of the human body

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81
Q

a person with a BMI of less than 18.5 is considered:

A

underweight

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82
Q

a healthy weight BMI range is what range?

A

18.5-24.9

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83
Q

overweight BMI range is 25-___

A

29.9

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84
Q

obesity BMI range is ___-39.9

A

30

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85
Q

morbid obesity is a BMI greater than ___

A

40

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86
Q

does BMI directly reflect body fat percentage?

A

no

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87
Q

true or false: BMI measures body composition

A

no

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88
Q

what two factors are needed to calculate BMI?

A

height and weight

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89
Q

people who have a ______ amount of lean mass relative to _____ mass might be considered ______ by BMI standards

A

high, fat, obese

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90
Q

true or false: the apple shape body fat distribution is healthier than the pear shape

A

false

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91
Q

list the waist circumferences for men and women to be classified as having an apple shape

A

greater than 40” for men, greater than 35” for women

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92
Q

Rugae is the specialized lining of the _______

A

Stomach

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93
Q

The stomach can expand to what range of quarts?

A

One to two

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94
Q

Gastric stimulates the _________ cells to release hydrochloric acid

A

Parietal

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95
Q

Gastrin stimulates the chief cells to release _______ enzymes specific to fat and protein

A

Digestive

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96
Q

Gastric lipase is a _______ enzyme in the stomach

A

Digestive

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97
Q

Pepsin is a digestive enzyme that digests _________

A

Proteins

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98
Q

Define chyme

A

A soupy cream of wheat textured substance in the stomach

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99
Q

Chyme slowly passes through the ________ sphincter

A

Pyloric

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100
Q

What protects the stomach from its harsh acidic environment?

A

A gastric mucosal layer

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101
Q

Gastroesophageal reflux disease (GERD) is due to the _________ of acidic chyme

A

Backflow

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102
Q

Gastroparesis is a disease in which what?

A

The stomach cannot empty itself of food in a normal fashion

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103
Q

What are peptic ulcers?

A

Areas of the GI tract that have been eroded by hydrochloric acid and pepsin

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104
Q

What is the primary cause of ulcers?

A

A small spiral-shaped bacterium called Helicobacter pylori burrows itself into thick mucus layer exposing the underlying stomach layers to acidic gastric juice

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105
Q

What is the primary site for chemical digestion and absorption?

A

The small intestine

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106
Q

How long is the small intestine?

A

20 feet

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107
Q

The duodenum is the _______ segment of the small intestine

A

First

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108
Q

The middle segment of the small intestine is the _________

A

jejunum

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109
Q

What’s the name of the last segment of the small intestine?

A

Ileum

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110
Q

What are microvilli?

A

Hair-like projections on luminal surface of the enterocytes

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111
Q

What is the brush border?

A

The absorptive surface of the small intestine made up of thousands of microvilli

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112
Q

Which type of circulation is responsible for water soluble nutrients, glucose, and amino acids?

A

Hepatic portal circulation

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113
Q

Celiac disease is the immunological response to what protein?

A

Gluten

114
Q

What happens in celiac disease?

A

Consuming gluten triggers reaction of antibodies attacking intestinal microvilli, causing them to flatten

115
Q

Gluten is the combination of what two proteins?

A

Gliadin and glutenin

116
Q

Gluten is found in what three grains?

A

Wheat, rye, barley

117
Q

How is celiac disease diagnosed?

A

Blood test can detect antibodies to gluten. A biopsy of intestinal lining is definitive diagnosis

118
Q

Lipids in small intestine must be ________ to undergo chemical digestion in small intestine

A

Emulsified

119
Q

Define emulsification:

A

Process of breaking fat globules into smaller emulation droplets

120
Q

What accessory organs are involved in lipid emulsification?

A

Liver and gallbladder

121
Q

What is the lover’s main job?

A

Filter blood coming from digestive tract before passing it to rest of body

122
Q

The liver also ________ the body

A

Detoxifies

123
Q

The liver secretes ______ back into intestines

A

Bile

124
Q

What is bile?

A

Dark green brown fluid produced by liver to aid lipid digestion in small intestine

125
Q

Principal components of bile are what?

A

Cholesterol, bile salts, pigment bilirubin

126
Q

What hormone stimulates the gallbladder to contract?

A

Cholecystokinin (CCK)

127
Q

When gallbladder contacts, bile is released into the _____ _____________ (duodenum)

A

Small intestine

128
Q

What is the role of the pancreas?

A

Providing bicarbonate, necessary to neutralize intestinal environment

129
Q

What pH level is acidic chyme when it enters small intestine? Is it damaging?

A

2, damaging to unprotected lining of small intestine

130
Q

What is the role of pancreas?

A

Providing digestive enzymes necessary for digestion of carbs, lipids, and proteins

131
Q

Gastrin stimulates release of what into the stomach?

A

Gastric juice

132
Q

Secretin stimulates the pancreas to release what?

A

Sodium bicarbonate

133
Q

Cholecystokinin stimulates the ________ to contact and release bile

A

Gallbladder

134
Q

Undigested material travels from ileum into the _______, the first segment of large intestine

A

Cecum

135
Q

List major functions of colon

A

House bacterial flora to maintain healthy colon. absorb water, electrolytes and some vitamins. Form, store, eliminate feces

136
Q

What are probiotics?

A

Live beneficial bacteria naturally created by process of fermentation

137
Q

Prebiotics are what?

A

A non-digestible food ingredient that promotes growth of beneficial microorganisms in intestines

138
Q

Dietary guidelines recommended that we consume what amount of all grains as whole grains?

A

Half

139
Q

Dairy provides carbs in form of ________

A

Lactose

140
Q

What is the major monosaccharide in the body?

A

Glucose

141
Q

Glycogen is a carb made of multiple __________ molecules

A

Glucose

142
Q

Glycogen is the storage form of _______ in humans

A

Glucose

143
Q

Plants store glucose as ______

A

Starch

144
Q

In plants, glucose is produced by _________

A

Photosynthesis

145
Q

What happens to excess glucose?

A

Converted to fat

146
Q

What is the preferred source of fuel for nervous system?

A

Glucose

147
Q

What are ketone bodies?

A

Partial breakdown products of fat that contain three or four carbons

148
Q

What is the main function of glucose?

A

Supply energy for use by body

149
Q

What happens to monosaccharides after absorption?

A

They become glucose

150
Q

Where is galactose found?

A

In nature, combined with other sugars. Like lactose

151
Q

Maltose is a disaccharide made up of what?

A

Glucose and glucose

152
Q

Lactose is made up of what?

A

Glucose and galactose

153
Q

Sucrose is a disaccharide made of what?

A

Glucose and fructose

154
Q

Maltose can be found in what?

A

Fermentation and alcohol production

155
Q

What is the most abundant carb in dairy products?

A

Lactose

156
Q

What is lactose intolerance?

A

The inability to digest lactose into glucose and galactose

157
Q

Lactose intolerance is due to insufficient production of _______

A

Lactase

158
Q

Sucrose is what type of sugar?

A

Table sugar

159
Q

Sugar should be what percentage of your total calories?

A

5 percent

160
Q

For a 2000 calorie diet, 5% of sugar recommendation would be what amount of grams?

A

25 grams

161
Q

Oligosaccharides are carbs made of what amount of monosaccharides?

A

3-10

162
Q

Oligosaccharides can be found in what foods?

A

Legumes, beans, vegetables

163
Q

True or false: Oligosaccharides can be digested and absorbed

A

False

164
Q

Soluble fiber can be classified as a ________

A

Prebiotic

165
Q

Breast milk contains what type of carbohydrate?

A

Oligosaccharides

166
Q

Polysaccharides contain many ________ units

A

Glucose

167
Q

True or false: fiber is found in all plant-derived foods

A

True

168
Q

Describe some characteristics of soluble fiber.

A

Dissolves in water, fiber inside plant cells, found in fruits, oat bran, legumes

169
Q

List health benefits of soluble fiber:

A

Cardio disease prevention, lowers blood cholesterol levels (LDL), delayed gastric emptying and helps blood glucose control, colon cancer prevention

170
Q

How does soluble fiber prevent colon cancer?

A

Bacterial fermentation of soluble fibers produces butyrate

171
Q

Describe insoluble fiber

A

Does not dissolve in water, found in skins of fruits and vegetables, not easily metabolized by bacteria in large intestine

172
Q

List health benefits of insoluble fiber

A

Decreases constipation, promotes colon health, enhance weight loss, reduce diverticulosis

173
Q

How much fiber should you consume per day?

A

25-35 grams per day

174
Q

True or false: complex carbohydrates maintain a steadier glucose level

A

True

175
Q

Glycogen is a highly _______ polysaccharide

A

Branched

176
Q

Glycogenesis:

A

The making or formation of glycogen. Insulin is necessary for production

177
Q

Glycogenolysis

A

Breakdown of liver and muscle glycogen into glucose

178
Q

What is carb loading:

A

Increasing muscle glycogen stores prior to endurance competition

179
Q

Blood glucose is regulated by what two key hormones produced by pancreas?

A

Insulin and Glucagon

180
Q

Describe insulin

A

Anabolic hormone that promotes energy storage and uptake of glucose into cells

181
Q

Describe glucagon

A

Catabolic hormone that promotes energy availability and glycogenolysis

182
Q

This type of diabetes occurs more on children, body stops producing insulin

A

Type 1 diabetes

183
Q

What is the number two reason why people choose the food they do?

A

cost

184
Q

Where are the feeding and satiety centers located in the brain?

A

hypothalamus

185
Q

Carbs, lipids, and protein are classed as what type of nutrient?

A

macronutrients

186
Q

Vitamins and minerals are classes as what type of nutrient?

A

micronutrients

187
Q

Explain what simple sugars are and what are examples of them

A

small molecules found in fruits, vegetables, and dairy products

188
Q

What nutrient is the main form for energy storage in the body?

A

lipids

189
Q

Do lipids dissolve in water?

A

no

190
Q

What state are butter and lard in when exposed to room temperature?

A

solid

191
Q

Proteins are formed when ______ _____ bond together

A

amino acids

192
Q

True or false: Vitamins B and C are fat-soluble

A

false

193
Q

Where are water-soluble vitamins found?

A

fruits and vegetables

194
Q

Are minerals destroyed during cooking?

A

no

195
Q

If daily mineral needs are needed in less than 100 milligrams, that mineral is classified as a:

A

trace mineral

196
Q

How much water does the average man need a day?

A

3 liters or 13 cups

197
Q

How much water does the average woman need a day?

A

2.2 liters or 9 cups

198
Q

On a daily basis, humans consume what amount of protein, fat, and carb combined?

A

500 grams or 1 pound

199
Q

What is the typical amount of daily mineral intake?

A

20 grams or 4 teaspoons

200
Q

True or false: daily vitamin intake totals around less than 300 milligrams

A

true

201
Q

Define calorie:

A

amount of heat energy it takes to raise the temperature of 1 gram of water by 1 degree celsius

202
Q

define kilocalorie:

A

amount of heat energy it takes to raise the temperature of 1000 grams (1 liter) of water 1 degree celsius

203
Q

Obesity kills more than what amount of Americans per year?

A

200,000

204
Q

How much money is spent on health care related to obesity each year?

A

$190 billion

205
Q

What percentage range of calories should come from protein?

A

10-35

206
Q

What percentage range of calories should come from carbs?

A

45-65

207
Q

What percentage range of calories should come from fat?

A

20-35

208
Q

Where does protein intake mainly come from in the diets of North Americans?

A

animal sources

209
Q

True or false: Half the carbohydrate in North American diets come from sugars, the other half from starches

A

true

210
Q

What percentage of college students meet the criteria for alcohol use disorders?

A

20 percent

211
Q

For each sex, how many alcohol drinks should one drink per day?

A

no more than two drinks per day for men, one drink per day for women

212
Q

What percentage of college students are at risk of developing an eating disorder?

A

30 percent

213
Q

What is essential to survive type 1 diabetes?

A

Insulin injections and pumps

214
Q

How is type 2 diabetes treated?

A

Weight loss, oral medications, diet therapy, insulin

215
Q

List 3 types of lipids

A

Phospholipids, sterols (cholesterol), triglycerides

216
Q

How many people in the US die from heart disease each year?

A

659,000

217
Q

Many products of lipid digestion are ______

A

Hydrophobic

218
Q

Interior of the enterocyte and circulatory system are ________

A

Hydrophilic

219
Q

We make bile in ______, we store bile in ________

A

Liver, gallbladder

220
Q

Describe lipoproteins

A

Spherical particles made up of varying amounts of triglycerides, cholesterol, cholesterol esters, phospholipids, and proteins

221
Q

What does LDL (cholesterol) do?

A

Carry cholesterol made by liver and from other sources to cells

222
Q

What does HDL (protein) do?

A

Contributes to cholesterol removal from cells and, in turn excretion of it from the body

223
Q

Low density lipoprotein is for ______

A

LDL

224
Q

Does water and fat mix easily?

A

No

225
Q

Why is HDL cholesterol good?

A

Picking up excess cholesterol and delivers them back to liver

226
Q

Describe sterols

A

Multi ringed structures that do not have a glycerol backbone. Waxy substance that does not readily dissolve in water

227
Q

Cholesterol is found in only ______ foods

A

Animal

228
Q

Describe the functions of cholesterol

A

Makes the membrane more fluid, produced by the liver, found in only animal products, used to form bile acids.

229
Q

Cholesterol forms what type of important hormones?

A

Estrogen, testosterone, vitamin D

230
Q

Endogenous cholesterol is found where?

A

Made in the body

231
Q

Our livers makes how much cholesterol per day?

A

800-1500 mg/day

232
Q

Exogenous cholesterol is found where?

A

Obtained from outside the body

233
Q

What is the most common form of fats and oils?

A

Triglycerides

234
Q

Triglycerides are lipids composed of a _______ molecule to _______ fatty acids

A

Glycerol, three

235
Q

List sources of triglycerides

A

Dietary fat, adipocyte (adipose cells)

236
Q

List dietary sources of saturated fatty acids

A

Lard, beef fat, pork, lamb, butter, coconut, palm

237
Q

What is the physical characteristic of saturated fat in animal sources?

A

Solid

238
Q

Soft or liquid physical characteristics of saturated fat are found in ______ sources

A

Plant

239
Q

High intake of Saturated fatty acids increase what type of cholesterol levels in your blood?

A

LDL

240
Q

What percentage of the total calories is recommended for saturated fatty acids?

A

7-10%

241
Q

List animal-based sources of saturated fat

A

Dairy, meat, lard

242
Q

List plant-derived sources of saturated fat

A

Palm oil, cooking margarine, coconut oil, milk, cream

243
Q

Coconut oil contain what percentage of fatty acids being saturated?

A

90%

244
Q

List sources of monounsaturated fat:

A

Olive oil, canola oil, peanut oil, nuts, seed, avocado, poultry

245
Q

What is the physical characteristic of monounsaturated fats?

A

Thick liquid or soft at room temperature

246
Q

List health effects of monounsaturated fats

A

Decrease blood cholesterol

247
Q

List traditional features of the Mediterranean diet

A

Olive oil as main fat, abundant fruits and vegetables, daily intake of small amounts of cheese and yogurt, weekly fish intake, limited eggs and red meat, regular exercise and test, moderate wine intake

248
Q

Food sources of monounsaturated fats include:

A

Olive oil, canola oil, peanut oil, nuts, avocados

249
Q

List main sources of polyunsaturated fats:

A

Sunflower oil, corn oil, safflower oil, fish oil, nut oils

250
Q

List the physical characteristic of polyunsaturated fats

A

Liquid

251
Q

List omega-3 fatty acid sources

A

Nuts, seeds, fish oil, flax seed, oil, chia seeds, canola, walnuts, mussels, crab, shrimp, and soybean oil

252
Q

What is the recommended intake of fish servings per week?

A

2 servings

253
Q

List the fishes highest in omega-3 fatty acids

A

Mackerel, lake trout, herring, sardines, albacore tuna, salmon, halibut

254
Q

What are non-fish sources of omega-3 fatty acids?

A

Walnuts, chia seeds, flaxseeds, canola oil, soybean oil, flaxseed oil

255
Q

Describe the keto diet

A

Developed to treat epileptic children, endorsed by celebrities, one of many low carb diets

256
Q

Compared to carbs, _____ contain more carbon-hydrogen bonds and fewer carbon-oxygen bonds.

A

Lipids

257
Q

A triglyceride is composed of three fatty acids attached to a _______ backbone

A

Glycerol

258
Q

At the alpha end of a fatty acid is an ____ group; at the omega end is a ______ group

A

Acid, methyl

259
Q

Dietary fats are complex mixtures of many different _______ acids

A

fatty

260
Q

The terms saturated and unsaturated refers to the amount of _________ atoms that attach to the carbons in a fatty acid

A

Hydrogen

261
Q

The carbons that make up the chain of a _________ fatty acid are all connected to each other by single bonds

A

Saturated

262
Q

Saturated fatty acids are saturated with __________

A

Hydrogen

263
Q

A fatty acid with one double bond is ______________________

A

Monounsaturated

264
Q

If two or more of the bonds between the carbons are double bonds, the fatty acid is less saturated with Hydrogens—these fatty acids are __________

A

Polyunsaturated

265
Q

What are the two essential fatty acids for humans?

A

Linoleic acid and alpha-linolenic acid

266
Q

Humans convert linoleic acid and alpha-linolenic acid into two long-chain polyunsaturated fatty acids called what?

A

Eicosapentaenoic and docosahexaenoic acid

267
Q

What are eicosapentaenoic acid and docosahexaenoic acid important for?

A

Proper function of the brain and nervous system

268
Q

Plants produce a form of sterols called what?

A

Phytosterols

269
Q

Fats in foods that contain saturated fats are ______ at room temperature

A

Solid

270
Q

Fats containing polyunsaturated or monounsaturated fatty acids are ______ at room temperature

A

Liquid

271
Q

Most plant oils are rich in what type of fatty acid?

A

Unsaturated

272
Q

Most fatty acids in meat products are ________

A

Saturated

273
Q

What is the leading source of linoleic acid in North America?

A

Chicken

274
Q

List two food sources of alpha-linoleic acid

A

Flax seeds and walnuts

275
Q

List fish species that are highest in mercury

A

Shark, swordfish, king mackerel, tilefish, marlin, orange roughy, bigeye tuna

276
Q

List fish that have mercury but still provide omega-3 fatty acids

A

Salomon, sardines, herring, albacore or yellowfin tuna

277
Q

It is a good idea to limit fish intake to ________ ounces per week

A

12

278
Q

What type of lipids are used to emulsify salad dressings?

A

Phospholipids like lecithin

279
Q

What type of fatty acid is most susceptible to rancidity?

A

Unsaturated

280
Q

Which type of fatty acid is most resistant to rancidity?

A

Saturated

281
Q

_______ serve as vehicles for transport of lipids from the small intestine and liver to the body tissues

A

Lipoproteins

NUTR 121 (11 decks)

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