Lipids

Question 1

What is an adequate diet

Answer 1

eating enough energy and nutrients to maintain health

Question 2

What is a moderate diet

Answer 2

eating the right amount of food to maintain health

Question 3

Balanced diet

Answer 3

eating combination of foods with the right proportions of nutrients

Question 4

Varied diet

Answer 4

eating foods from many different food groups

Question 5

Tools to plan a nutritious diet

What are these all based off of?

Answer 5

Food labels
dietary guidelines
dietary plans

DRI tables

Question 6

Health claims vs structural claims example

Answer 6

Prevents cancer
vs
lowers heart disease

Question 7

The names of the dietary guidelines (old vs new)

Answer 7

Food rules vs food guide

Question 8

What are the simple carbs and the complex carbs

Answer 8

simple: sugar
complex: glycogen, fibres and starches

Question 9

What are the simple carbs (mono) and description

Answer 9

Glucose - hexose
Fructose - sweetest of all sugars, found in fruits veggies and corn syrup - pentose
Galactose - not found on it’s own in food, with lactose - hexose

Question 10

What are the simple carbs (disacch) and description

units?

Answer 10

Maltose (plant/malt sugar) - gluc + gluc
- created when starch is broken down
Sucrose (table sugar) - gluc + fruc
Lactose (milk) - gluc + galactose

Question 11

Info about starch

Answer 11

• chains of glucose branched or unbranched
• storage form in pants ***
• most abundant in grains

Question 12

What carbohydrate is used as storage in plants?

Answer 12

Starch

Question 13

Glycogen

Answer 13

• not a food source

- stored in the muscle and liver

Question 14

What is dietary and functional fibre

Answer 14

diet: non digestible, structural part of plant sie. grains, seeds, rice
functional: non digestible carbs extracted from plants and ADDED to foods

Question 15

What do soluble fibres do with water

Is it fermantable?

Answer 15

Absorb water to form a gel (viscous)

Fermentable … easily digested

Question 16

What do non-soluble fibres do

Description

Answer 16

They attract to water and cling to it

• gives a rough texture (celery string, outside of corn, outside layers of grains)
• helps with elimination
• you feel full longer

Question 17

What is RDA of carbs but is it enough?

Answer 17

130g/day
ONLY accounts for brain function
RBC needs glucose
so does brain and nervous tisue

Question 18

What is the glycemic response

Answer 18

the absorption of glucose after a meal

Question 19

glycemic index

Answer 19

the potential to RAISE blood glucose

Question 20

What are added sugars and what daily % is recommended

Answer 20

25% or less = 31 tsp

sugars extracted from plants and added to foods during processing

Question 21

What are two sugar alternatives

Answer 21

1. nutritive sweeteners/sugar replacers

2. non nut/artificial sweeteners

Question 22

Sugar replacers EXAMPLES

Answer 22

Sucrose, fructose, honey, molasses, brown sugar

sugar alcohols

Question 23

Sugar alcohols info

Answer 23

• mouth metabolizes slowly so it’s often used in gums or mints
• does not promote tooth decay

Question 24

Artificial sweeteners info

Answer 24

• 30-600 x sweeter than sucrose

- does not promote tooth decay

Question 25

lipid with one db bond

more than 1 db

Answer 25

monounsaturated fatty acid

polyunsaturated fatty acid

Question 26

What is omega 3

alt. name and number name

Answer 26

a-linoleic acid

18:3n3

Question 27

What is omega 6

alt. name and number name

Answer 27

linoleic acid

18:2n6

Question 28

What are the two essential fatty acids

Answer 28

omega 3 and 6

Question 29

What are the 3 types/subclasses of lipids

Answer 29

triglycerides
phospholipids
sterols

Question 30

Saturated and unsat fats in room temp

Answer 30

Sat = solids because they stack
unsat = liquid

Question 31

How are transfatty acids made

Answer 31

Hydrogenation: adding a H+ to an unsaturated fatty acid

Question 32

Diff from cis and trans fats

Answer 32

cis fats = unsaturated fats C

trans fat = saturated H on opposite side of each other

Question 33

Phospholipid tail vs head

Answer 33

Tail = fatty acid tail, hydrophobic
Head = hydrophillic

Question 34

What is a sterol

Answer 34

Lipids with multiple carbon rings

Question 35

What are the roles of sterols?

Answer 35

• emulsify fats

- plant sterols… look similar to cholesterol, so it can inhibit cholesterol absorption

Question 36

What is the importance of lipids

Answer 36

• insulation

- transport fat soluble vitamins **

Question 37

Where is cholesterol found?

Answer 37

Only in animal products