2
Human Nutrition Exam 2 with || || || || ||
correct answers ||
Role of Lipids: - Correct answer ✔- Energy stores
|| || || || || || || ||
- Muscle fuel
|| ||
- Emergency reserve
|| ||
- Padding
||
- Insulation
||
- Cell membranes
|| ||
- Raw Materials = Vitamins, hormones
|| || || || ||
Primary storage form of carbohydrate in animals (2000 kcals) - Correct answer
|| || || || || || || || || || || ||
✔Glycogen
Average person stores about ________ kcals as fat! - Correct answer ✔100,000
|| || || || || || || || || || ||
Properties of Lipids: - Correct answer ✔- Do not readily dissolve in water
|| || || || || || || || || || || ||
- Fats are solid at room temperature
|| || || || || ||
- Oils are liquid at room temperature
|| || || || || ||
- Triglycerides are the main form of lipids in food and body (Storage)
|| || || || || || || || || || || ||
- Energy dense (9 kcal/ gm)
|| || || || ||
, 2
The Lipids: - Correct answer ✔- Triglycerides (95% of lipids in foods and bodies)
|| || || || || || || || || || || || ||
- Phospholipids (Lecithin)
|| ||
- Sterols (Cholesterol)
|| ||
Saturated Fat: - Correct answer ✔- No double bonds || || || || || || || ||
- Solid at room temperature
|| || || ||
- Animal fats (Lard)
|| || ||
- Some plant oils (Coconut, palm)
|| || || || ||
Unsaturated Fatty Acids: - Correct answer ✔- One or more double bonds || || || || || || || || || || ||
- Most plant oils
|| || ||
- Liquid at room temperature
|| || || ||
- Likely to spoil
|| || ||
Monounsaturated Fat: - Correct answer ✔- One double bond || || || || || || || ||
- Olive oil (77%)
|| || ||
- Canola Oil (62%)
|| || ||
To prevent spoilage/ rancidity of unsaturated fatty acids: - Correct answer ✔1.)
|| || || || || || || || || || || ||
Store tightly covered
|| ||
2.) Refrigerate
||
3.) Add antioxidants
|| ||
, 2
4.) Hydrogenate: Make saturated
|| || ||
Hydrogenated Oils: - Correct answer ✔- Margarine, shortening (Crisco) || || || || || || || ||
- Use polyunsaturated oil
|| || ||
- Hydrogen forced into oil
|| || || ||
- Hydrogenate ===> Makes it spreadable
|| || || || ||
- Oil gets harder
|| || ||
- More saturated than original oil
|| || || || ||
Hydrogenated Oils ==> Properties: - Correct answer ✔- Easy to handle || || || || || || || || || ||
- Stores well (Prevents rancidity)
|| || || ||
- High smoking point (Good for frying)
|| || || || || ||
- PRODUCES *TRANS* FATTY ACIDS!!!
|| || || ||
Health Dangers of Excessive Trans Fatty Acid: - Correct answer ✔- Increases
|| || || || || || || || || || || ||
risk for heart disease
|| || ||
-- Raises blood cholesterol
|| || ||
-- Current intake is ~3% of total kcals
|| || || || || || ||
- Now on food labels
|| || || ||
Minimize Intake of Trans Fat ==> Limit Use of: - Correct answer ✔- || || || || || || || || || || || || ||
Hydrogenated fats ||
- Deep- fried foods
|| || ||
- High fat baked goods
|| || || ||
, 2
- Non- dairy creamers
|| || ||
Essential Fatty Acids - Correct answer ✔- Body can only make double bonds in
|| || || || || || || || || || || || || ||
certain locations of a fatty acid
|| || || || ||
- Needed for immune function, vision, cell membrane, and production of
|| || || || || || || || || || ||
hormone- like compounds || ||
Essential Substance - Correct answer ✔- A substance that, when left out of a
|| || || || || || || || || || || || || ||
diet, leads to signs of poor health
|| || || || || ||
- Add back, reverses condition
|| || || ||
- Specific biological function
|| || ||
Omega - 3 Fatty Acid - Correct answer ✔- Primarily form fish oil
|| || || || || || || || || || || ||
- Also found in canola or soybean oil
|| || || || || || ||
- Recommend intake of ~2 servings of fish per week
|| || || || || || || || ||
Omega - 6 Fatty Acid - Correct answer ✔- Found in vegetable oils
|| || || || || || || || || || || ||
- Only need a tablespoon a day
|| || || || || ||
The Different Effects ==> Arachidonic Acid (Omega - 6) - Correct answer ✔-
|| || || || || || || || || || || || ||
Increase blood clot || ||
- Increase inflammatory responses
|| || ||
Human Nutrition Exam 2 with || || || || ||
correct answers ||
Role of Lipids: - Correct answer ✔- Energy stores
|| || || || || || || ||
- Muscle fuel
|| ||
- Emergency reserve
|| ||
- Padding
||
- Insulation
||
- Cell membranes
|| ||
- Raw Materials = Vitamins, hormones
|| || || || ||
Primary storage form of carbohydrate in animals (2000 kcals) - Correct answer
|| || || || || || || || || || || ||
✔Glycogen
Average person stores about ________ kcals as fat! - Correct answer ✔100,000
|| || || || || || || || || || ||
Properties of Lipids: - Correct answer ✔- Do not readily dissolve in water
|| || || || || || || || || || || ||
- Fats are solid at room temperature
|| || || || || ||
- Oils are liquid at room temperature
|| || || || || ||
- Triglycerides are the main form of lipids in food and body (Storage)
|| || || || || || || || || || || ||
- Energy dense (9 kcal/ gm)
|| || || || ||
, 2
The Lipids: - Correct answer ✔- Triglycerides (95% of lipids in foods and bodies)
|| || || || || || || || || || || || ||
- Phospholipids (Lecithin)
|| ||
- Sterols (Cholesterol)
|| ||
Saturated Fat: - Correct answer ✔- No double bonds || || || || || || || ||
- Solid at room temperature
|| || || ||
- Animal fats (Lard)
|| || ||
- Some plant oils (Coconut, palm)
|| || || || ||
Unsaturated Fatty Acids: - Correct answer ✔- One or more double bonds || || || || || || || || || || ||
- Most plant oils
|| || ||
- Liquid at room temperature
|| || || ||
- Likely to spoil
|| || ||
Monounsaturated Fat: - Correct answer ✔- One double bond || || || || || || || ||
- Olive oil (77%)
|| || ||
- Canola Oil (62%)
|| || ||
To prevent spoilage/ rancidity of unsaturated fatty acids: - Correct answer ✔1.)
|| || || || || || || || || || || ||
Store tightly covered
|| ||
2.) Refrigerate
||
3.) Add antioxidants
|| ||
, 2
4.) Hydrogenate: Make saturated
|| || ||
Hydrogenated Oils: - Correct answer ✔- Margarine, shortening (Crisco) || || || || || || || ||
- Use polyunsaturated oil
|| || ||
- Hydrogen forced into oil
|| || || ||
- Hydrogenate ===> Makes it spreadable
|| || || || ||
- Oil gets harder
|| || ||
- More saturated than original oil
|| || || || ||
Hydrogenated Oils ==> Properties: - Correct answer ✔- Easy to handle || || || || || || || || || ||
- Stores well (Prevents rancidity)
|| || || ||
- High smoking point (Good for frying)
|| || || || || ||
- PRODUCES *TRANS* FATTY ACIDS!!!
|| || || ||
Health Dangers of Excessive Trans Fatty Acid: - Correct answer ✔- Increases
|| || || || || || || || || || || ||
risk for heart disease
|| || ||
-- Raises blood cholesterol
|| || ||
-- Current intake is ~3% of total kcals
|| || || || || || ||
- Now on food labels
|| || || ||
Minimize Intake of Trans Fat ==> Limit Use of: - Correct answer ✔- || || || || || || || || || || || || ||
Hydrogenated fats ||
- Deep- fried foods
|| || ||
- High fat baked goods
|| || || ||
, 2
- Non- dairy creamers
|| || ||
Essential Fatty Acids - Correct answer ✔- Body can only make double bonds in
|| || || || || || || || || || || || || ||
certain locations of a fatty acid
|| || || || ||
- Needed for immune function, vision, cell membrane, and production of
|| || || || || || || || || || ||
hormone- like compounds || ||
Essential Substance - Correct answer ✔- A substance that, when left out of a
|| || || || || || || || || || || || || ||
diet, leads to signs of poor health
|| || || || || ||
- Add back, reverses condition
|| || || ||
- Specific biological function
|| || ||
Omega - 3 Fatty Acid - Correct answer ✔- Primarily form fish oil
|| || || || || || || || || || || ||
- Also found in canola or soybean oil
|| || || || || || ||
- Recommend intake of ~2 servings of fish per week
|| || || || || || || || ||
Omega - 6 Fatty Acid - Correct answer ✔- Found in vegetable oils
|| || || || || || || || || || || ||
- Only need a tablespoon a day
|| || || || || ||
The Different Effects ==> Arachidonic Acid (Omega - 6) - Correct answer ✔-
|| || || || || || || || || || || || ||
Increase blood clot || ||
- Increase inflammatory responses
|| || ||
