IMED1004 Macronutrients Test
Questions with 100% Correct Solutions
Stability of unsaturated fats - ANSWER - double bonds cause instability; can
form ketones which make the fat no longer palatable
Hydrogenated fats - ANSWER - hydrogens added to double bonds to make fat
more saturated
- increases stability, doesn't go rancid
- converts some cis double bonds to trans double bonds; generates trans fats
What state are hydrogenated fats normally in at room temp? - ANSWER Often solid, as
they are linear and can form non-covalent Van der Waals bonding
Health risks of trans fats - ANSWER increase LDL (bad) cholesterol
decrease HDL (good) cholesterol
increase inflammatory response
PUFAs - ANSWER polyunsaturated fatty acids
Omega fatty acids - ANSWER
From which end are carbons counted in omega fatty acids? - ANSWER methyl end
, Structure of omega-3 fatty acid - ANSWER - double bonds counted from methyl end
- has a double bond between carbon 3 & 4
Structure of omega-6 fatty acid - ANSWER - double bonds counted from methyl end
- has a double bond between carbon 6 & 7
What is the ideal ratio of omega 6 : omega 3? - ANSWER 4:1 or 1:1
How many amino acids are essential and conditionally essential? - ANSWER 9 essential
6 conditionally essential
GI - ANSWER Glycaemic index
High GI - ANSWER rapid rise in blood glucose
Low GI - ANSWER gradual, lower rise in blood glucose
Endosperm - nutritional content - ANSWER energy - carbohydrates and protein
Bran - nutritional content - ANSWER fibre, B vitamins, trace minerals
Germ - nutritional content - ANSWER antioxidants, vitamin E, B vitamins
Whole vs. Refined Grains - ANSWER Whole:
contains bran, endosperm and germ - fibre, B vitamins, trace minerals, antioxidants
Questions with 100% Correct Solutions
Stability of unsaturated fats - ANSWER - double bonds cause instability; can
form ketones which make the fat no longer palatable
Hydrogenated fats - ANSWER - hydrogens added to double bonds to make fat
more saturated
- increases stability, doesn't go rancid
- converts some cis double bonds to trans double bonds; generates trans fats
What state are hydrogenated fats normally in at room temp? - ANSWER Often solid, as
they are linear and can form non-covalent Van der Waals bonding
Health risks of trans fats - ANSWER increase LDL (bad) cholesterol
decrease HDL (good) cholesterol
increase inflammatory response
PUFAs - ANSWER polyunsaturated fatty acids
Omega fatty acids - ANSWER
From which end are carbons counted in omega fatty acids? - ANSWER methyl end
, Structure of omega-3 fatty acid - ANSWER - double bonds counted from methyl end
- has a double bond between carbon 3 & 4
Structure of omega-6 fatty acid - ANSWER - double bonds counted from methyl end
- has a double bond between carbon 6 & 7
What is the ideal ratio of omega 6 : omega 3? - ANSWER 4:1 or 1:1
How many amino acids are essential and conditionally essential? - ANSWER 9 essential
6 conditionally essential
GI - ANSWER Glycaemic index
High GI - ANSWER rapid rise in blood glucose
Low GI - ANSWER gradual, lower rise in blood glucose
Endosperm - nutritional content - ANSWER energy - carbohydrates and protein
Bran - nutritional content - ANSWER fibre, B vitamins, trace minerals
Germ - nutritional content - ANSWER antioxidants, vitamin E, B vitamins
Whole vs. Refined Grains - ANSWER Whole:
contains bran, endosperm and germ - fibre, B vitamins, trace minerals, antioxidants
