Final part 2

Question 1

Identify ways fatty acids different one from the other

Answer 1

They differ in the number of double bonded carbons and where they are in the molecule

Question 2

sources of mono fat

Answer 2

olive oil, avocado, canola oil

Question 3

sources of omega 3 fat

Answer 3

flaxseed, salmon, walnuts

Question 4

sources of omega 6 fat

Answer 4

corn oil, walnuts and canola oil

Question 5

sources of saturated fat

Answer 5

coconut oil, cheddar cheese, butter

Question 6

chylomicrons

Answer 6

lipoprotein that transports lipids from the SI to other parts of the body

Question 7

Explain how different types of fatty acids effect blood lipid and lipoprotein levels

Answer 7

Without the proper ration of omega 3 to 6 eicosanoids aren’t made that regulate blood clotting, blood pressure and immune functions

Question 8

List common risk factors associated with the development of cardiovascular disease

Answer 8

Diabetes, high BP, obesity, high cholesterol

Question 9

Identify basic components of amino acids and what makes an amino acids essential versus nonessential

Answer 9

central carbon bounded to hydrogen (amine group) which contains nitrogen (acid group)

Question 10

relationship between amino acids and body protein production

Answer 10

Amino acids bind together by peptide bonds to form proteins

Question 11

denaturation

Answer 11

alteration of a proteins three dimensional structure. Can be caused when the protein comes in contact with stomach acid. Protein can no longer function

Question 12

how protein quality can be imporoved

Answer 12

combining proteins that are limited in different amino acids

Question 13

high quality protein

Answer 13

animal meat, soy and quinoa

Question 14

low quality protein

Answer 14

plant protein

Question 15

benefits to following a vegan diet

Answer 15

good cholesterol, not obese or at risk for CVD, high BP, diabetes or cancer

Question 16

risks to following a vegan diet

Answer 16

incomplete proteins and deficiencies

Question 17

Know common characteristics of all vitamins

Answer 17

Organic nutrients, small quantities needed, no kcal value, water or fat soluble

Question 18

fat soluble vitamins

Answer 18

found in fats and can be stored which reduces the risk of deficiency but increase risk of toxicity

Question 19

water soluble vitamins

Answer 19

are not stored and need to be consumed daily

Question 20

vitamin C food source

Answer 20

citrus fruits

Question 21

vitamin C function

Answer 21

coenzyme in collagen synthesis, antioxidant

Question 22

vitamin C deficiency

Answer 22

scurvy

Question 23

Vitami C toxicity

Answer 23

UL 2000 mg

Question 24

riboflavin food source

Answer 24

grains and diary

Question 25

riboflavin function

Answer 25

energy metabolism, FAD carrier of hydrogen in ETC

Question 26

riboflavin deficiency

Answer 26

decrease energy production

Question 27

riboflavin toxicity

Answer 27

none

Question 28

folacin food source

Answer 28

grains, fruits and veggies

Question 29

folacin function

Answer 29

DNA synthesis, new cell production

Question 30

folacin deficiency

Answer 30

anemia, neural tube birth defects

Question 31

folacin toxicity

Answer 31

can mask B12 deficiency