Nutr 1010 Final Exam Updated Questions And Correct Answers

NUTR 1010 FINAL EXAM UPDATED QUESTIONS AND
CORRECT ANSWERS
Question:
1. 3 types of lipids
Answer:
1. triglycerides
2. phospholipids
3. sterols

Question:
2. triglycerides
Answer:
largest category of lipids (around 96%), plant and animal origin, stores fat and fatty acids.

Question:
3. lipid
Answer:
a macronutrient that provides energy through calories

Question:
4. Phospholipids
Answer:
makes up approximately 2% of all dietary lipids, plant and animal origin, soluble in fat and water, and
a major constituent of cell membranes

Question:
5. sterols
Answer:
a very small percentage of lipids within the body, most popular is cholesterol, also a precursor to
hormones in the body

Question:
6. fatty acids
Answer:
made up of hydrogen and carbon chains, gives flavour to food

Question:
7. where to we store fat in the body?
Answer:
in the skeletal muscle

Question:
8. hydrogen carbon chains
Answer:
short chain: less than 6 carbons medium chain: 6-12 carbons long chain: more than 12 carbons

,Question:
9. what does the carbon chain length affect in fatty acids?
Answer:
the state you will find the fatty acid in. longer chain = solid at room temp. shorter chain = liquid at
room temp

Question:
10. triglyceride func-tions
Answer:
1. energy source
2. insulation/protection
3. improves transport of water and nutrients
4. flavour and texture in food

Question:
11. where are triglyc-erides stored?
Answer:
in adipocytes (fat cells within the body)

Question:
12. types of fatty acids
Answer:
1. saturated
2. monounsaturated
3. polyunsaturated

Question:
13. saturated fats
Answer:
all carbons are single bonded to adjacent carbons or 2 hydrogen atoms (most unhealthy)

Question:
14. monounsaturat-ed fats
Answer:
1 double bond (considered healthy)

Question:
15. polyunsaturated fats
Answer:
more than 1 double bond (considered healthy)

Question:
16. why is choles-terol important?
Answer:
1. component of cell membranes (neurons)
2. precursor of molecules

,Question:
17. cholesterol syn-thesis
Answer:
all cells synthesize cholesterol (about 1000mg/day)

Question:
18. where are lipids absorbed in the body?
Answer:
duodenum and jejunum (small intestine)

Question:
19. steps of absorp-tion (of lipids)
Answer:
1. small intestine to lymph (broken down to lipase)
2. absorption (glycerol movement to cardiovascular system)
3. lymphatic system to jugular vein (lipids move to cardiovascular system)

Question:
20. lipids in the blood
Answer:
1-2 hours: first appearance in the blood 3-5 hours: peak levels of lipids in the blood 10 hours+ :
dietary lipids are cleared (back at homeostasis)

Question:
21. cholesterol ab-sorption
Answer:
increases with increased dietary lipids, and decreases with increased dietary plant derived food

Question:
22. low density lipoprotein (LDL)
Answer:
main function is delivery mechanism to synthesize membranes and hormones

Question:
23. why does a meal with high sat-urated fats in-crease blood lev-els?
Answer:
saturated fatty acids block cholesterol receptors in the liver, so it accumulates in blood

Question:
24. what if the num-ber of low densi-ty lipoprotein re-ceptors in the liv-er are low?
Answer:
reduced liver uptake, low density lipoprotein levels increase in the blood

Question:
25. LDL and HDL
Answer:
Low density lipoprotein and high density lipoprotein

, Question:
26. High-density lipoprotein (HDL)
Answer:
good cholesterol, and the smallest lipoprotein, manufactured in the liver and intestines. (also mostly
made of protein)

Question:
27. is there good and bad cholesterol?
Answer:
no. there is no such thing as good or bad. cholesterol is cholesterol.

Question:
28. atherosclerosis
Answer:
formation of plaque (made from cholesterol, platelets) lining the inner walls of blood vessels in the
arteries

Question:
29. what does nitric oxide do?
Answer:
cause smooth muscle cells to relax. (also a vasodilator of arteries)

Question:
30. 3 factors to re-duce cardiovas-cular disease
Answer:
1. exercise
2. eliminating smoking
3. nutritional modifications

Question:
31. what are pro-teins?
Answer:
organic molecules and are the 2nd most abundant component of plants and animals, assemblies of
amino acids

Question:
32. plant sources of protein
Answer:
dried beans, legumes, peas, nuts, seeds, vegetables.

Question:
33. animal sources of protein
Answer:
meat, fish, milk, dairy

Question:
34. how many amino acids are there?