Final part 2 Flashcards
Identify ways fatty acids different one from the other
They differ in the number of double bonded carbons and where they are in the molecule
sources of mono fat
olive oil, avocado, canola oil
sources of omega 3 fat
flaxseed, salmon, walnuts
sources of omega 6 fat
corn oil, walnuts and canola oil
sources of saturated fat
coconut oil, cheddar cheese, butter
chylomicrons
lipoprotein that transports lipids from the SI to other parts of the body
Explain how different types of fatty acids effect blood lipid and lipoprotein levels
Without the proper ration of omega 3 to 6 eicosanoids aren’t made that regulate blood clotting, blood pressure and immune functions
List common risk factors associated with the development of cardiovascular disease
Diabetes, high BP, obesity, high cholesterol
Identify basic components of amino acids and what makes an amino acids essential versus nonessential
central carbon bounded to hydrogen (amine group) which contains nitrogen (acid group)
relationship between amino acids and body protein production
Amino acids bind together by peptide bonds to form proteins
denaturation
alteration of a proteins three dimensional structure. Can be caused when the protein comes in contact with stomach acid. Protein can no longer function
how protein quality can be imporoved
combining proteins that are limited in different amino acids
high quality protein
animal meat, soy and quinoa
low quality protein
plant protein
benefits to following a vegan diet
good cholesterol, not obese or at risk for CVD, high BP, diabetes or cancer
risks to following a vegan diet
incomplete proteins and deficiencies
Know common characteristics of all vitamins
Organic nutrients, small quantities needed, no kcal value, water or fat soluble
fat soluble vitamins
found in fats and can be stored which reduces the risk of deficiency but increase risk of toxicity
water soluble vitamins
are not stored and need to be consumed daily
vitamin C food source
citrus fruits
vitamin C function
coenzyme in collagen synthesis, antioxidant
vitamin C deficiency
scurvy
Vitami C toxicity
UL 2000 mg
riboflavin food source
grains and diary
riboflavin function
energy metabolism, FAD carrier of hydrogen in ETC
riboflavin deficiency
decrease energy production
riboflavin toxicity
none
folacin food source
grains, fruits and veggies
folacin function
DNA synthesis, new cell production
folacin deficiency
anemia, neural tube birth defects
folacin toxicity
can mask B12 deficiency
