NUTR Midterm Flashcards
Energy unit is provided in _____
Kilocalories or kilojoules
Difference between sugar and starches
Sugar is the _____ form
Starch is more ____ and many of many sugars liked together
Sugar is the simplest form
Starch is more complex and many of many sugars liked together
Carbohydrates provide —- kcal per gram
4
What is Fiber
It is a ______ that cannot be _____ and thus provides very little energy
It is a carbohydrate that cannot be digested and thus provides very little energy
Where can you find fiber
Vegetables fruits legumes and whole grains
Legumes
The ______ seeds of plants, belonging to the ___ family
Includes peas peanuts beans soybeans and ____
The starchy seeds of plants, belonging to the peas family
Includes peas peanuts beans soybeans and lentils
Lipids provide—— Kcal per gram
And what are there characteristics
What is the most common one found in the body
And they are_____ and concentrated source of energy
The most abundant source of energy is _____
9kcal
And they are lighweight and concentrated source of energy
The most abundant source of energy is triglycerides
Protein function
how many kcal in a gram
Growth and maintains of body structures and regulation of body processes
Proteins in ____ products better match our need than ____
Growth and maintains of body structures and regulation of body processes
4
Proteins in animal products better match our need than plants
a study that studies the interactions that occur between living organisms and food.
a study that studies the interactions that occur between living organisms and food.
Nutrition
Chemical substances in food that provide energy and structure and help regulate body processes.
Chemical substances in food that provide energy and structure and help regulate body processes.
Nutrients
Foods that have been specially treated or changed from their natural state
Foods that have been specially treated or changed from their natural state
Processed foods
4 major food groups
Vegetables and fruits
Grain products
Milks and alternatives
Meat and alternatives
Does Data show that are not eating as many nutritious vegetables, fruits, milk and alternatives, and grains products as they should.
Yes
The only category that was not too low was—-
Meat and alternatives
17-18% of adults consume more —- than they should
Fat
Nutrients that must be provided in the diet because the body either cannon make them or cannon make them in sufficient quantities to satisfy its needs.
Nutrients that must be provided in the diet because the body either cannon make them or cannon make them in sufficient quantities to satisfy its needs.
Essential Nutrients
Foods to which one more more nutrients have been added, typically to replace nutrient losses during processi
Fortified Foods;
Category of products regulated by Health Canada that include Vitamin and mineral supplements, amino acids, and mineral supplements….. and herbal remedies… transition medicines,,,, they occupy the middle ground between drugs and food
regulated by Health Canada
natural Health Products
Substances found in plant foods that are not essential nutrients but may have health promoting properties
Phytochemicals
substances found in animal foods that are not essential nutrients but may have health promoting properties
Zoochemicals
What are the 6 classes of nutrients
carbohydrates Lipids Proteins Water Vitamin Minerals
What are the energy yielding nutrients
Carbohydrates, lipids, ad proteins
Is alcohol a erngy providing nutrient?
NO it provides energy but not a nutrients because you do not need it to support life
Macronutrients
Includes ;
nutrients needed by the body in large amounts
includes; water protein, lipids, proteins
Micronutrients
Includes: _____
nutrients needed in the body in small amounts. Usually mg
includes: vitamins and minerals
Organic molecules
Includes
Those containing carbon bonded to hydrogen
Lipids carbs proteins and vitamins
Inorganic molecules
Includes
Those containing no carbon hydrogen bond
Minerals and water
_____ Acts as a lubricant, tranport feud and regulator of body temperature
Acting as a lubricant, tranport feud and regulator of body temperature
How many vitamins and what is the functions
They are ___ molecules
They regulate body process
They are involved in helping the body use the ___ from carbs, proteins and lipids
13
Organic molecules
Regulate body processes
Many are involved in helping the body use the energy from carbs, lipids, and proteins
Important in structure
Bone strength, and transport of oxygen, transmission of nerve impulses
Minerals
Minerals and vitamins
Which one is more stable
Minerals
When energy is not needed immediateltly, it is mainly stored as ___
Fat
Most of the human body is weight is due to ___ and ___ and —-
Water protein and fat
What forms the ligaments and tendon and hold the bones together and attach muscles to bone
Proteins
The sum of all the chemical reactions that take place in a living organism
Metabolim
____ hardens the teeth and bones
Minerals
Any condition resulting from an energy or nutrients intake either ablove or below what is optimal
Malnutrition
Any condition resulting from an energy or nutrient intake below that which meets nutritional needs
Undernutrition
_____ is an excess of nutrients
Is a form of _____
Adverse or toxic reaction may occur
Over-nutrition
What are most nutrient toxicity’s due to
Excessive intake of vitamins and mineral ______
Hard to take too much with just food
Excessive intake of vitamins and mineral supplements
Hard to take too much with just food
Overnutrition in canada today do not have immediate toxic effects but contribute to the development of ______
Chronic disease
Some genes affect your risk of developing chronic disease such as heart disease cancer, high blood pressure and diabetes, but their impact is affected by what you eat
True of false
True
The study of how diet effects genes and how individual genetic variation can affect the impact of nutrient or other food components on health
Nutritional genomic
Nutrigenomic
What is a healthy diet
A diet that proves the right amount of energy to keep weight in the desirable range; the proper amount of carb, proteins, fats, plenty of water and sufficient and not excessive mout of essential vitamins and minerals
A state in which there is a sufficient amout of nutrient or nutrients in the diet to maintain health
Adequacy
An evaluation of the nutrient content of food in comparison to the kcalories it provides
Nutrient density
To ensure adequacy, a diet must be rich in ——— foods Rich food contain substantial amounts of nutrients per kcalorie
Nutrient rich
Rich food contain substantial amounts of nutrients per kcalorie
What is a nutrient rich food
Broccoli
True or false
Consuming iron with milk increase absorption
False!
Orange juice and iron increases absorption
Milk reduces it
The increase in portion sizes for typical restaurant and snack foods absorbed over the last 40 years
The increase in portion sizes for typical restaurant and snack foods absorbed over the last 40 years
Portion distortion
Some of the first nutritional recommendations were made in England when ——
The industrial revolution caused a rise in urban populations
What are the two major approves to formulating nutritional recommendations?
Nutrient based approach- describes the amounts of individual nutrients that are needed ex. How much vitamin c
Food based approach- a dietary pattern is recommended,. Amounts and types of food to eat to ensure an adequate intake of nutrients
A description of a way of eating that includes the types and amounts of recommended foods and food groups, rather than nutrients
Ex. How many servings of vegetables
A description of a way of eating that includes the types and amounts of recommended foods and food groups, rather than nutrients
Ex. How many servings of vegetables
Dietary plan
________ is a set of reference values for the intake of energy, nutrients, and food components that can be sued for planning and assessing the diets of healthy people in the US and Canada
America used to have RDA
Canada used to have RNI
They combined and standardized it
Dietary reference intakes A set of reference values for the intake of energy, nutrients, and food components that can be sued for planning and assessing the diets of healthy people in the US and Canada
America used to have RDA
Canada used to have RNI
They combined and standardized it
When was the first food guide in canada developed
1942 during the war
What does the ____ do and what is its characteristics
Used to plan diets for healthy people
They also ave values for different staged groups
They also have one for pregnant and lactating women
DRI
Used to plan diets for healthy people
They also ave values for different staged groups
They also have one for pregnant and lactating women
DRI (dietary reference intake ) for macronutrients and micronutrients include 4 different sets of reference values
What are they
estimated average requirement
Recommended dietary allowance
Adequate intake
Tolerable upper intake level
Uptakes that are sufficient to meet the nutrient needs of almost all healthy people in a specific life stage and gender groups
Uptakes that are sufficient to meet the nutrient needs of almost all healthy people in a specific life stage and gender groups
Recommended dietary allowances
Intakes that should be used as a goal where no RDA exists
These values are an approximation of the average nutrient intake that appears to sustain a desired indicator of health
Adequate intake
Maximum daily intakes that are unlikely to pose a risk of adverse health effects to almost all individuals in the specified life stage and gender group
Tolerable upper intake levels
Intakes that meet the estimated nutrient needs of 50% of the individualist in a fender and life stage group
Estimated Average requirements
A functional indicator such as levels of a nutrient in the blood that can be measure to determine the biological effect on a level of nutrient intake
Criterion of adequacy
What are the two values of DRI that ca be sued to set foals for individuals intake and can be sued to plan or evaluate individual diet
Recommended dietary allowances
Adequate intakes
What DRI is sued to help individuals prevent nutrient toxicities
Tolerable upper intake levels
What DRI is used to determine RDA
EAR estimated average requirements
typically the activity of the enzyme, how much in the body, in the unkind to examine the biological effect of a level of nutrient intake
The criterion of adequacy
How is EAR measured
They do an experiments too see how much a certain molecule is needed to meet ______ . Then examine how much they ate to reach that level. Every person is different so they make a requirement distribution plot (usually normally distributed ) the middle is the ____ % value for EAR
They do an experiments too see how much a certain molecule is needed to meet saturation. Then examine how much they ate to reach that level. Every person is different so they make a requirement distribution plot (usually normally distributed ) the middle is the 50% value for EAR
A plot if a nutrient requirements for a group of individuals in the same life stage, typically the plot has the shape of a bell curve
Requirement distribution
What % does RDA cover
The recommended dietary allowances covers ___ % of the population
It is the possibility that ___ % of this amount will cover your requirements
The recommended dietary allowances covers 98% of the population
It is the possibility that 98% of this amount will cover your requirements
What does it mean if your daily intake is lower than RDA?
It does not mean you are necessarily not take it enough nutrients for you. However the probability of an inadequate intake is increases as it gets lower that RDA
It does not mean you are necessarily not take it enough nutrients for you. However the probability of an inadequate intake is lowest is intake equals RDA
What is AI and how is it used
It is used when insufficient experimental data to set an ____ and calculate and ___ .
It means that there must be more research done
Usually based on the ____ nutrient intake by a healthy population, all members are which are meeting nutrient requirements, by an established critic era of adequacy
It is not possible to calculate any _____ of adequacy like EAR
It is used when insufficient experimental data to set an EAR and calculate and RDA.
It means that there must be more research done
Usually based on the average nutrient intake by a healthy population, all members are which are meeting nutrient requirements, by an established critic era of adequacy
It is not possible to calculate any probabilities of adequacy like EAR
What is UL and how is it used
____ level os intake that is unlikely to pose a risk of ____ health effects
It is not an ____ amount for everyone
The lowest level of intake that causes the adverse effects is determined and the UL is set ____ enough below this level that even the most sensitive people in the population are unlikely to get affected
Tolerable upper intake levels
Max level os intake that is unlikely to pose a risk of adverse health effects
It is not an exact amount for everyone
The lowest level of intake that causes the adverse effects is determined and the UL is set far enough below this level that even the most sensitive people in the population are unlikely to get affected
Usually due to supplements
There is still insufficient data to establish a UL value
A method that indicates the proportion of a population that is not meeting its requirements, indicated by the proportion of the population with intakes below the EAR
EAR cut point method
A plot of the intakes of a specific nutrient in a population
50% and below means intake lower than the median
intake distribution
How do you establish the proportion of the population that is not meeting its requirement?
Draw an _____ and draw a vertical line equivalent to the ____ . The ___ side of that line is the proportion of the population whose intake is less than the EAR
Draw an intake distortion and draw a vertical line equivalent to the EAR. The left side of that line is the proportion of the population whose intake is less than the EAR
Average energy intakes predicated to maintain body weight in healthy individuals
It depends on level of physical activity level too
Estimated energy requirements
Average energy intakes predicated to maintain body weight in healthy individuals
It depends on level of physical activity level too
Ranges of intake for energy yielding nutrients, expressed as a percentage of total energy intake, that are associated with reduces risk of chronic disease while providing adequate intakes of essential nutrients
Ranges of intake for energy yielding nutrients, expressed as a percentage of total energy intake, that are associated with reduces risk of chronic disease while providing adequate intakes of essential nutrients
Acceptable macronutrient distribution ranges
According to the AMDRs ____ % of kcalories from carbs that you should intake?
45-65% of total kcalories
According to the AMDRs ____ % of kcalories that you should get from fat?
20-35%
According to the AMDRs what is the % of the kcalories that you should get from proteins?
10-35%
What are the 4 food groups in Canada food guide
Vetetables and fruits
Grain products
Milks and alternatives
Meant and alternatives
What are the most important nutrients provided by vegetables and fruits
4
Vitamin A
folate
Vitamin c
Potassium
What does grain products provide
4 things
Fiber
Iron
B vitamins
Magnesium
What does milk and alternatives provide
2 things
Calcium and vitamin D
What does meat and alternatives supply
4 things
Protein, iron and zinc and some B vitamins
What is the purpose of the Canada’s food guide
Reducing the risk of obesity, chronic disease such as type 2 diabetes, heart disease, certain types of cancer, and osteoporosis
What does high sodium intake do to the body
It increases ______ or ______ which increases the possibility of heart disease
It increases high blood pressure or hypertension which increases the possibility of heart disease
What colour vegetable does canada food guide recommend and what are they rich in
Dark green and orange
They are rich in folate and vitamin a
Canada food guide recommends that —— of the grain products be whole grains
Half
What is a good alternative to meets
—- and ___ and ___
They are rich in ___ and ____ which is not found in ___ Protein
Lentils beans and tofu
They are rich in folate and fiber which is not found in animal protein
What does fish have a lot of ____
Omega 3 fatty acids
How much exercise should we get
At least 2.5 hours a week of moderate to vigorous exercise
What percent of the population meets the requirements when following the food guide
90
What is the only requirement in the food guide that is not met by the Canada food guide realistically
Vitamin d levels of individuals that are over 50
It is a tracker that allows the user to record the food intake
You can write down the food they have eaten and indicate which food group each item is from and compare with recommendated intakes
It is a tracker that allows the user to record the food intake
You can write down the food they have eaten and indicate which food group each item is from and compare with recommendated intakes
Food guide tracker
≈
By the dietitians of canada
Provides the public with a wealth of nutritional information
You can analyze the nutrient content of the food that the user recorded on his of her food tracker sheet and get suggestions
By the dietitians of canada
Provides the public with a wealth of nutritional information
You can analyze the nutrient content of the food that the user recorded on his of her food tracker sheet and get suggestions
Eattrackers
Pagoda shape for the food guide
Korea and china
Mexico, Australia and most European countries use —- shape for the food guide
Plate or pie
America has—- groups for their food guide
5
Mediterranean diet for the food guide is —— shape
Pyramid
What % of the variation of BMI between individuals can be attributed to genes
75%
An environment that promotes weight gain by encouraging overeating and physical inactivity
An environment that promotes weight gain by encouraging overeating and physical inactivity
Obesogenic environment
Appetite
The desire to consume specific foods that is independent of hunger
Triggered or inhibited by external factors such as sight taste and smell of food, emotions, conversations
Appetite
The desire to consume specific foods that is independent of hunger
Triggered or inhibited by external factors such as sight taste and smell of food, emotions, conversations
Why are we getting fat
Availability of ____ food choices
Palatable affordable convenient food is readily available
Accenebility of treats
Portion size____
More single parents, or households with two working parents, meaning less time to prepare meals
Errors in the food guide serving in Canada food guide
Exercising less
Availability of tempting food choices
Palatable affordable convenient food is readily available
Accenebility of treats
Portion size increased
More single parents, or households with two working parents, meaning less time to prepare meals
Errors in the food guide serving in Canada food guide
Exercising less
Portion distortion
Increase in portion sizes
Because we tend to eat in unites, regardless of size, we naturally increase the amount we eat
We are exercising less.. why? Less jobs with \_\_\_\_ labour People drive to work More technology Televisions, phones Less schools programs to save more money and more time for academics.
Less jobs with physical labour People drive to work More technology Televisions, phones Less schools programs to save more money and more time for academics.
How many kcalories pre gram in alcohol
7
How to calculate % energy from fat
—-g x 9 kcalories/g = X kcalories from fat
X / total kcalories x 100 = percent energy from fat
Substances that cannot be broken down into products with different properties
Elements
Covers and products the body, help control body temperature
Integumentary system
Segregates hormones that regulate processes such as growth, reproductions, and nutrient use
Segregates hormones that regulate processes such as growth, reproductions, and nutrient use
Endocrine system
How does the body systems work together for digestion
____ - secrets chemical to help in intake and absorption
_____-aids in digestion by sending nerve signal to control passage of food in digestive tract
____- transport to individual cells
____ , Respiratory and integumentary system allows for elimination for metabolic waste
Endocrine- secrets chemical to help in intake and absorption
Nervous system-aids in digestion by sending nerve signal to control passage of food in digestive tract
Cardiovascular- transport to individual cells
Urinary, Respiratory and integumentary system allows for elimination for metabolic waste
The process of breaking food into components small enough be be absorbed into the body
The process of breaking food into components small enough be be absorbed into the body
Digestion
The process of taking substances into the interior for the body
Absorption
Carbohydrate, protein and fats is converted to —- in digestive system
Sugars
Amino acids
Fatty acids
Gastrointestinal tracts is A hollow tube consists in of the mouths pharynx, esophagus, stomachs small intestines large intestine and anus In which ____ and____ of nutrient occurs
_____ -still outside the body
A hollow tube consists in of the mouths pharynx, esophagus, stomachs small intestines large intestine and anus
In which digestion and absorption of nutrient occurs
Lumen-still outside the body
Transient time
T
_____ The layer of tissue lining the GI tract and other body cavities
Serves as a protective layer and _____
One of the first locations to be affected by ____ deficiency because they need a lot of nutrients
Mucosa; The layer of tissue lining the GI tract and other body cavities
Serves as a protective layer and absorption
One of the first locations to be affected by nutrient deficiency because they need a lot of nutrients
Under the _____ is the Connective tissue containing nerves and blood vessels
For support and delivery of nutrients
And signals information to control contraction
Connective tissue containing nerves and blood vessels
For support and delivery of nutrients
And signals that control contraction
A vicious fluid secreted by glands in the GI tract and other parts of the body which acts to lubrications, moisten, and protect cells from harsh environments
Mucus
Swallows chewed food mixed with saliva
Swallows chewed food mixed with saliva
Pharynx
Moves food to the stomach
Moves food to the stomach
Esophogus
It churns and mixes food
Secrets acid and a protein digestive enzyme
It churns and mixes food
Secrets acid and a protein digestive enzyme
Stomach
Makes bile
Which aids in digestion and absorption of fat
Liver
Release bicarbonate to neutralize intestinal contents
Produce enzymes that digest carbohydrate protein and fat
Pancreas
Stores bile and releases it into the small intestine when needed
Gallbladder
How does nerve signalling work and hormones work in the GI tract
When food is in the mouth it can trigger nerve impulse that signals the stomach and prepare itself toe the arrival of food
Can induce muscle contractions
Hormones
Sub aid help prepare different parts of the gut for the arrival of food and thus regulate the digestion of nutrients and the rate at which food ovens through the system
What does saliva do
It moistens the food so it can be easily _______
Behind the enzymic digestion of starch (salivary _____)
Cleanse the mouth and protects teeth from ______
______ the upper GI tract
It moistens the food so it can be easily swallowed
Behind the enzymic digestion of starch (salivary Amylase)
Cleanse the mouth and protects teeth from decay
Lubricates the upper GI tract
Lysozyme and where is it found
In saliva tears and sweat that is cabable to destroy certain type of bacteria
Helps for teeth decay
A piece of elastic connective tissue at the back of the throat that covers the opening of the passageway to the lungs during swallowing
A piece of elastic connective tissue at the back of the throat that covers the opening of the passageway to the lungs during swallowing
Epiglottis
Peristalsis
Coordinated muscular contractions that move food through the GI tract
In the esophagus
Sphincter
A muscular valve that helps control the flow of materials in the GI tract
Chyme
A mixture of partially digestive food and stomach secretions
Except of water, alcohol and drugs … very few absorption here \
Protein digestion
Starts in the stomach under pepsin
Nerve and hormones signals originate from the
Brain stomach and small intensive
By smell right taste (brain)
Spinach—stimulates the release of gastric secretions and an increase in motility
Pyloric sphincter
Helps to regulate the rate at which food empties from the stomach
What type of meal will stay in the stomach the longest
High fat
Fat entering the small intestine causes release of hormones that slow GI motility
The —— in the main site of digestion of food and absorption of nutrients
Small intestine
A tubular component of the lymphatic system that carries fluid away from the body tissues
Lymph vessels in the intestine are known as lacteral and can transport large particles such as the products of fat digestion
Lacteal
What does the pancreas do
Secrets pancreases juice which contains both bicarbonate ions and digestive enzymes
Fat digesting enzymes
Breaks triglycerides into fatty acids
Lipase
Fat digesting enzymes
Breaks triglycerides into fatty acids
A substance made in the live and sores in the gallbladder
Which is released into the small intestine to aid in the gat digestion and absorption
Bile
What is the primary site of absorption of water vitamins minerals
Small intestine
What is the primary site of absorption of the products of carbs , protein and fats
Small intestine
What is absorbed into the stomach by simple diffusion
Fatty acids and vitamin e , water
What is absorbed by facilitated diffusion
Fructose
What is absorbed by active transport
Glucose
Some absorption of water and vitamins and minerals occur in the colon
T of F
True
The micro flora in the body can produce small mouths of fatty acids, vitamin B and Vitamin K which can be absorbed
The system of blood vessels that collects nutrients laden blood from the digestive organs and delivers it to the liver
Hepatic portal circulation
The system of blood vessels that collects nutrients laden blood from the digestive organs and delivers it to the liver
What does lymphatic system transport from the digestive tract
Fat soluble substances
Where does the water soluble products of fat digestion travel through
Absorbed into the capillaries, the hepatic portal circulation
The non soluble part is taken into the laterals which is part of the lymphatic system
Water soluble molecules including amino acids, sugars, water soluble vitamins, and fat go to the —- and then —-
capillaries in the hepatic portal system which transports blood directly to liver where absorbed nutrients are processed before they enter the general circulation
What type of substances are go into the lymphatic system
Triglycerides, cholesterols and fat soluble vitamins
____ are fat soluble materials such as triglycerides, cholesterol and fat soluble vitamins are incorporated
They go into the ______ , into the lymph vessels and then to the _____ which goes into the bloodstream
And thus do not go past the _____
Chylomicrons
Where fat soluble materials such as triglycerides, cholesterol and fat soluble vitamins are incorporated
They go into the lacteals, into the lymph vessels and then to the thoracic dust which goes into the bloodstream
And thus do not go past the Liver
Coenzyme
A small organism molecules that is necessary for the proper functioning of many enzymes
Cellular respiration
The reactions that break down carbs, fat, proteins in the presence of oxygen to produce CO2, water and ATP
Acetyl co A
A metabolic intermediate formed during the breakdown of glucose, fatty acids and amino acids
It is a 2 carbon compound attached to a molecule of coA
Broken down in the citric acid cycle
Excess carbs and protein can be converted to fatty acids for storage
True or false
True
It can be stored as body fat
A group of organic molecules most of which do not dissolve in water
They include fatty acids, trigger its and phospholipids and sterols
Lipids
A group of organic molecules most of which do not dissolve in water
They include fatty acids, trigger its and phospholipids and sterols
How has the consumption of fat changed over the years
It has declined over the last 25 years from 40%-31% and increased a little recently
However many people in the range of 30-50 consume more fat than recommended
Many consume from meal and alternatives and milk and alternatives from pizzas, sandwiches, and baked goods
What types of fat increase the risk of heart disease and cancer
Saturated, trans, and cholesterol
Organic molecule made up of a chain of carb do linked to hydrogen atoms with an acid group at one end
Fatty acid
Organic molecule made up of a chain of carb do linked to hydrogen atoms with an acid group at one end
Type of lipids with a structure composed of multiple chemical rings
Sterols
Type of lipids with a structure composed of multiple chemical rings
Monoglyceride and diglyceride
Has one fatty acid with a glycerol
Two fatty acids with a glycerol
What is a structure of a fatty acid
Chain of carbon atoms with an ____ group (___) at the end (acid group)
The other end : ___ and ____ end has a carbon atom attached to a ___ hydrogen atoms (this one is the one does not link to glycerol)
Chain of carbon atoms with an acid group (COOOH) at the end (acid group)
The other end : mega and methyl end has a carbon atom attached to a 3 hydrogen atoms (this one is the one does not link to glycerol)
Monosaturated fatty acid and example
Has one carbon - carbon double bond
Everything else is saturated
Example: oleic acid
Example of a saturated fatty acid
Palmitic acid
Polysaturated fatty acid and example (when 2 ad 3)
Linoleic acid (omega 6) for 2 Alpha linolenic acid (omega 3) 3
Has 2 or more double carbon bonds
What are some properties of fatty acids
Ex, what does a longer chain mean mean?
Usually even number of carbon atoms
14-22 is the norm
When the chain is shorter, remains in liquid at colder temperature
Longer the chain, the easier it is to solidify
Palmitic acid
It is a saturated fatty acid
16 carbon
In meats
What are example of saturated fats in animals and plants
animals: Palmitic acid has 16 carbon, Stearic acid with 18 carbons
Plants: coconut oil palm kernel oil, and plam oil (tropical oil)
They have longer shelf life
What is oleic acid
Is is a monounsaturated fatty acid
In olive and Canola oil, beef
What is linoleic acid or omega 6
Has 2 double carbon bond so polyunsaturated
In corn, sunflower, and soybean oils
