Exam 2

Question 1

What three categories of fats?

Answer 1

Saturated, unsaturated, trans

Question 2

What are the two types of saturated fats?

Answer 2

Monounsaturated, polyunsaturated

Question 3

Monounsaturated

Answer 3

Has one double carbon bond

Question 4

Polyunsaturated

Answer 4

Have two or more double carbon bonds

Question 5

The shape of a triglyceride is determine by?

Answer 5

The saturation of the carbon chains

Question 6

Omega three fatty acids come from what kind of foods?

Answer 6

Walnuts, flaxseeds, canola oli, fatty fish

Question 7

What are some of the characteristics of Omega three fatty acids?

Answer 7

They reduce the risk of heart attack, decreases blood clotting

Question 8

Name the main food source of Omega 6 fatty acids?

Answer 8

Vegetable oils

Question 9

Foods high in saturated fatty acids?

Answer 9

Animal fats, tropical oils

Question 10

Foods high in monounsaturated fatty acids?

Answer 10

Some vegetables oils such as olive and canola oil

Question 11

Foods that are rich in Omega 6 polyunsaturated fatty acids?

Answer 11

Many vegetable oils such as safflower oil, sunflower oil

Question 12

Foods that provide Omega 3 fatty acids?

Answer 12

Flaxseed oil, fish oil

Question 13

Hydrogenation

Answer 13

Addition of hydrogen atoms to unsaturated fatty acids

Question 14

How hydrogenation affect unsaturated fatty acids?

Answer 14

It converts liquid fats into a semisolid form (also makes trans fatty acids)

Question 15

Essential fatty acids

Answer 15

Two fatty acids that cannot be synthesized in the body and must be obtained in the diet ( linoleic and alpha-linoleic acid)

Question 16

Sterols

Answer 16

Lipids containing multiple rings of carbon atoms

Question 17

What are main characteristics of sterols?

Answer 17

There essential to cell membranes and many hormones manufactured in our bodies and therefore are not essential components of our diet

Question 18

What is the main role of fat?

Answer 18

Transport of fat-soluble vitamins into cells (essential to membrane structure and nerve cell transmission protection of internal organs insulation to retain body heat

Question 19

Fat digestion

Answer 19

Small intestine (main site of fat digestion)

Question 20

How much fat should we eat?

Answer 20

20-35% calories should be from fat

Question 21

Low density lipoproteins (LDL)

Answer 21

High levels can increase the risk of heart attack (bad cholesterol)

Question 22

High density lipoproteins (HDL)

Answer 22

It carries cholesterol away from the arteries to the liver ( good cholesterol)

Question 23

General characteristics of proteins

Answer 23

Composed of carbon, hydrogen oxygen, and nitrogen

Question 24

Primary structure of proteins

Answer 24

Sequential order of amino acids and chemical bonds

Question 25

Secondary structure of proteins

Answer 25

Spiral shape due to chemical bonding between the amino acids

Question 26

Tertiary and quaternary structure of proteins

Answer 26

Two or more polypetides

Question 27

Denaturation

Answer 27

When proteins are subjected to heat

Question 28

Incomplete protein

Answer 28

Does not contain all essential amino acids in sufficient quantities

Question 29

Complete proteins

Answer 29

Contains sufficient amounts of all nine essential amino aicds

Question 30

Mutual supplementation

Answer 30

combining two incomplete proteins to make a complete protein

Question 31

Complementary proteins

Answer 31

Two sources that together supply all nine essential amino acids (beans and rice)

Question 32

Why do we need proteins?

Answer 32

Cell growth and repair, fluid and electrolyte balance, antibodies protect against disease

Question 33

How much protein should we eat?

Answer 33

The RDA is 0.8 of protein per kilogram of body weight (10-35% total energy from protein)

Question 34

Nitrogen balance

Answer 34

Describes the relationship between how much nitrogen we consume or excrete each day