Nutrition and Nutrients

Question 1

What are Nutrients? What are they broken to?

Answer 1

• Components in food that an organism uses to survive and grow.
• They are broken into Macronutrients and Micronutrients.

Question 2

What are Macronutrients?

Answer 2

• Carbohydrates, lipids and proteins.

- They are required in large amounts and provide the main energy and building blocks

Question 3

What are Micronutrients?

Answer 3

• Vitamins and Minerals

- Essential in small amounts and provide the necessary cofactors for metabolism (control body processes)

Question 4

What are essential nutrients?

Answer 4

• Cannot be synthesized by the body

- Must be included in the diet

Question 5

Examples of essential nutrients

Answer 5

• Dietary minerals (ex. iron)
• Vitamins
• Essential fatty acids, required for processes
• Essential amino acids (9 out of 20 cannot be produced by our body) (lack of essential amino acids affect production of proteins)

Question 6

Name the 4 Macromolecules

Answer 6

• Carbohydrates
• Lipids (glycerol and fatty acids)
• Nucleic Acids
• Proteins (amino acids)

Question 7

Who are the carbohydrates produced by?

Answer 7

plants

Question 8

What are carbohydrates used for?

Answer 8

energy, structure, storage

Question 9

What do carbohydrates always contain? In what ratio?

Answer 9

Carbon, Hydrogen and Oxygen (1:2:1)

Question 10

What are the 3 types of carbohydrates?

Answer 10

• Monosaccharides
• Disaccharides
• Polysaccharides

Question 11

What are the 3 Monosaccharides?

Answer 11

glucose, fructose and galactose

Question 12

What are the 3 Disaccharides?

Answer 12

• sucrose (glucose and fructose)
• lactose (glucose and galactose)
• maltose (two glucose)

Question 13

What are examples of Polysaccharides?

Answer 13

• cellulose
• starch
• glycogen (animal)

Question 14

What is the formula for a trisaccharide?

Answer 14

C18 H32 O16

Question 15

What is the formula for a pentasaccharide?

Answer 15

C30 H52 O26

Question 16

What is the name of the bond between two sugar monomers?

Answer 16

glycosidic linkage

Question 17

What is glucose used for in animals?

Answer 17

used to make ATP (cell resp)

Question 18

What is lactose used for in animals?

Answer 18

sugar in milk (energy to newborns)

Question 19

What is glycogen used for in animals?

Answer 19

energy storage (in liver)

Question 20

What is fructose used for in plants?

Answer 20

makes fruit taste sweet so that animals can eat them

Question 21

What is sucrose used for in plants?

Answer 21

energy source

Question 22

What is cellulose used for in plants?

Answer 22

a component of walls

Question 23

What are the 3 properties of lipids?

Answer 23

• hydrophobic
• non polar
• insoluble in water

Question 24

Where are lipids found?

Answer 24

Fats and oils

Question 25

Why do lipids have twice the energy density per gram of carbohydrates?

Answer 25

due to the chemical bonds (efficient for energy storage)

Question 26

What are lipids made out of

Answer 26

glycerol and fatty acid molecules

Question 27

What are the 6 functions of lipids?

Answer 27

• energy storage
• insulation
• component of cell membrane (phospholipid)
• protect organs
• carriers for fat-soluble vitamin absorption (A,D,E,K)
• steroid hormone synthesis (ex. testosterone)

Question 28

What are the two types of fatty acids?

Answer 28

Unsaturated and Saturated

Question 29

Difference between unsaturated and saturated

Answer 29

unsaturated: at least one double bond between C atoms
saturated: no double bonds between carbon atoms

Question 30

What are the two types of unsaturated fatty acids

Answer 30

mono unsaturated have 1 C double bond

poly unsaturated have > 1 double bond

Question 31

What are 3 properties of unsaturated fatty acids

Answer 31

• oils
• usually liquid (from plants)
• reactive, easier to break down (healthier)

Question 32

What are 2 properties of saturated fatty acids

Answer 32

• sold/ semi-solid at room temperature

- animal fats

Question 33

What are trans fat (unsatured) made from

Answer 33

partially hydrogenating vegetable oils

Question 34

How is it used industrially

Answer 34

• solidified during transport

- can withstand repeated heating

Question 35

What do trans fats increase and decrease

Answer 35

Increase: Decrease:

• inflammation - HDL
• LDL cholesterol

Question 36

What is an enzyme? What category is it in?

Answer 36

• biological catalyst

- it’s a protein

Question 37

What is the definition of Proteomics?

Answer 37

The study of structure, function, and interaction of cellular proteins

Question 38

What is a proteome?

Answer 38

• An entire set of proteins expressed by a genome, cell, tissue, or organism at a certain time.

Question 39

What are amino acids? How many kinds in humans? What do they contain?

Answer 39

• building blocks of proteins
• around 20 kinds in HUMAN proteins, 8-9 are essential
• contains Nitrogen, Oxygen, Carbon and Hydrogen (NOCH)

Question 40

What process links monosaccharides to become disaccharides and polysaccharides?

Answer 40

Condensation/ Dehydration

Question 41

What process forms Triglycerides? With what?

Answer 41

• Condensation

- three fatty acids and one glycerol

Question 42

Explain some health risks of trans fats and saturated fatty acids

Answer 42

• raises bad cholesterol (LDL) and lowers good cholesterol, (HDL)
• increases risk of heart disease, stroke and type 2 diabetes

Question 43

Lipids are more suitable for… in humans than carbohydrates

Answer 43

long term energy storage

Question 44

What process links together amino acids ? What does it form?

Answer 44

• Condensation

- polypeptides

Question 45

Does a protein consist of only a single polypeptide?

Answer 45

No, there can be more