Unit 2 - Nutrition

Question 1

What do all organic compounds contain?

Answer 1

Hydrogen, Carbon and Oxygen (some also contain Nitrogen, Sulfur, and/or Phosphorus) - CHONPS

Question 2

What is the difference between synthesis and decomposition (ie. dehydration synthesis / hydrolysis)?

Answer 2

Synthesis turns monomers into polymers (dehydration synthesis does this by removing water) and decomposition turns polymers into monomers (hydrolysis does this by adding water)

Question 3

What is metabolism?

Answer 3

Cells performing chemical reactions to make new compounds (by breaking / making bonds)

Question 4

What are catabolism and anabolism?

Answer 4

Catabolism - breaking down polymers (releases energy)
Anabolism - assembling polymers (stores energy
These are the two components of metabolism

Question 5

What are lipids? What are they broken into? What are they used for?

Answer 5

Lipids are broken into ftty acids, glycerol, and simple lipids. They are used to store energy, processing sugars into energy, and forming membranes / hormones. Lipids can also be manipulated into steroids

Question 6

What are carbohydrates? What are they broken into? What are they used for?

Answer 6

Carbs are broken into sugars. They are used for making energy

Question 7

What are proteins? What are they broken into? What are they used for?

Answer 7

Proteins are broken into amino acids. They are used for transporting amino acids (which make up the majority of the body’s structure

Question 8

What do monosaccharides contain? What are the three most common monosaccarides?

Answer 8

Monosaccharides contain 6 carbon, 12 hydrogen, and 6 oxygen atoms. The three most common ones are glucose (most common, blood sugar), fructose (sweet, fruit sugar), and galactose (only found with glucose in lactose)

Question 9

What are disaccharides made of? What are the three disaccharides?

Answer 9

Disaccharides are made of two monosaccharides. Disaccharides include: Lactose (galactose and glucose - in milk), Maltose (two glucose - used to make beer), and Sucrose (glucose and fructose - in fruit, honey, maple syrup, etc.)

Question 10

What are polysaccharides? what are the three types?

Answer 10

Polysaccharides are chains of thousands of monosaccharides (only glucose). They include starch (how plants store glucose), Glycogen (how animals store glucose), and fiber (which cannot be digested)

Question 11

What are the to types of fiber?

Answer 11

Soluble - absorb water and make gels; makes food stay in the body longer and can be digested by bacteria; help lower cholesterol
Insoluble - cling to water and makes food move more quickly through the large intestine; are not fermentable / digestable

Question 12

What is calorimetry?

Answer 12

“A technique that is used to determine the heat involved in a chemical reaction” - the transfer of the energy from burning food to water

Question 13

What is the formula for determining a calorie / Calorie? What does each part mean?

Answer 13

Q=mCΔt

Q - calorie (c)
m - mass of water (g)
C - heat capaity of water (1 c/g°C)
Δt - change in temperature

Question 14

What is the formula for finding the energy per gram of a food?

Answer 14

Q/m

Question 15

What are the two forms of lipids?

Answer 15

Fats and oils

Question 16

What makes up a triglyceride?

Answer 16

A glycerol backbone and three chains of fatty acids

Question 17

What vitamins can only dissolve in fat?

Answer 17

A, D, E, and K

Question 18

What diseases are fat linked to?

Answer 18

Cardiovascular disease, type 2 diabetes, obesity, cancer, etc.

Question 19

What is Saturated fat? Where does it come from? What does it do?

Answer 19

A solid fat, comes from mainly animal sources, raises total blood cholesterol and LDL levels. May increase risk of cardiovascular disease and type 2 diabetes

Question 20

What is trans fat? Where does it come from? What does it do?

Answer 20

A solid fat, made from oil from partial hydrogenation, easier to cook with but increases LDL and lowers HDL levels. Increases risk of cardiovascular disease

Question 21

What are sterols? Where do they come from?

Answer 21

Another type of lipid, made of a ring-structure instead of chains (like triglycerides). Naturally synthesized in the liver and intestines. (ie. Cholesterol)

Question 22

What are monounsaturated fatty acids? Where do they come from? What do they do?

Answer 22

AKA MUFAs, are in a variety of foods and oils. They improveblood cholesterol levels, decrease risk of heart disease, may also benefit insulin levvels / blood sugar control

Question 23

What are polyunsaturated fatty acids? Where do they come from? What do they do?

Answer 23

AKA PUFAs, are mainly in plant-based foods and oils. They imporve blood cholesterol levels, decrease risk of heart disease, and decrease risk of T2 diabetes

Question 24

What are omega-3 fatty acids? Where do they come from? What do they do?

Answer 24

One type of PUFA, found in some types of fish, may be beneficial to the heart. Decreases risk of coronary heart disease, prevents arrhythmia, and lowers blood pressure levels (reduces blood clots)

Question 25

What are omega-6 fatty acids? Where do they come from? What do they do?

Answer 25

Another PUFA, found in veggie and peanut oils, used for cell membrane structure and fat transport

Question 26

What do proteins do?

Answer 26

Help wih metabolism, immunity, fluid imbalance, nitrient transport, and ENZYMES

Question 27

What are proteins made of? What do they contain thaat other macronutrients don’t?

Answer 27

Amino acids

Nitrogen

Question 28

What are amino acids joined with?

Answer 28

Peptide bonds (why a long chain is a polypeptide)

Question 29

How much of a person’s calories should come from fat? Carbs? Protein? What are the calories per gram of each nutrient?

Answer 29

Fat - 30% (4C/g)
Carbs - 60% (4 C/g)
Protein - 10% (9C/g)

Question 30

What nutrients should you gett more of? Less of?

Answer 30

More - Fibre, vitamins A and C, calcium, iron

Less - Fat (saturated, trans), sodium, cholesterol

Question 31

What are the food groups (Canadian Food Guide)? What are the recommended servings for teens?

Answer 31

Veggies/ fruit (7)
Grain products (6)
Dairy and alternatives (3-4)
Meat and alternatives (2)