NSG3100 -Unit 9 Exam Questions With
100% Correct Answers.
Amino Acids
Building blocks of proteins that must be consumed in food every day.
Non-essential Proteins
Can be made by the body using amino acids.
Essential Proteins
Cannot be made by the body and must be consumed daily.
Lipids (Fats)
Last energy source (9 kcal per gram).
Functions of Lipids
Insulation, organ protection, energy storage, vitamin absorption, energy to support
cellular growth.
Recommended Intake of Lipids
20-35% of daily caloric intake.
Saturated Fats
Contain as many hydrogen atoms as the carbon atoms can bond with and no double
carbon bonds.
Unsaturated Fats
Improve heart health (e.g., olive oil, nuts, avocados).
Trans Fats
Composed of partially hydrogenated fatty acids that increase cholesterol and
cardiovascular risks.
, Monounsaturated fats
Encouraged intake contributes to fiber/antioxidant intake.
Polyunsaturated fats
Encouraged to decrease intake.
Saturated fats
Encouraged to decrease intake.
Unsaturated essential fatty acids
Need to be included in diet because human metabolism cannot produce them.
Functions of essential fatty acids
Blood clotting, normal brain/nervous system function, prevent atherosclerosis, lower
triglyceride levels.
Omega-3 (linoleic acid)
Improves learning ability in children, enhances immune function, relieves arthritis
symptoms, reduces risk of heart disease.
Dietary sources of Omega-3
Fatty fish, nuts, seeds, oils.
Omega-6 (linoleic acid)
Lowers cholesterol levels.
Dietary sources of Omega-6
Various types of seeds, nuts, vegetable oils.
H2O
Necessary for processes such as controlling body temp, maintaining acid-base balance,
regulating fluids/electrolytes, and transporting nutrients/waste products from the kidneys.
100% Correct Answers.
Amino Acids
Building blocks of proteins that must be consumed in food every day.
Non-essential Proteins
Can be made by the body using amino acids.
Essential Proteins
Cannot be made by the body and must be consumed daily.
Lipids (Fats)
Last energy source (9 kcal per gram).
Functions of Lipids
Insulation, organ protection, energy storage, vitamin absorption, energy to support
cellular growth.
Recommended Intake of Lipids
20-35% of daily caloric intake.
Saturated Fats
Contain as many hydrogen atoms as the carbon atoms can bond with and no double
carbon bonds.
Unsaturated Fats
Improve heart health (e.g., olive oil, nuts, avocados).
Trans Fats
Composed of partially hydrogenated fatty acids that increase cholesterol and
cardiovascular risks.
, Monounsaturated fats
Encouraged intake contributes to fiber/antioxidant intake.
Polyunsaturated fats
Encouraged to decrease intake.
Saturated fats
Encouraged to decrease intake.
Unsaturated essential fatty acids
Need to be included in diet because human metabolism cannot produce them.
Functions of essential fatty acids
Blood clotting, normal brain/nervous system function, prevent atherosclerosis, lower
triglyceride levels.
Omega-3 (linoleic acid)
Improves learning ability in children, enhances immune function, relieves arthritis
symptoms, reduces risk of heart disease.
Dietary sources of Omega-3
Fatty fish, nuts, seeds, oils.
Omega-6 (linoleic acid)
Lowers cholesterol levels.
Dietary sources of Omega-6
Various types of seeds, nuts, vegetable oils.
H2O
Necessary for processes such as controlling body temp, maintaining acid-base balance,
regulating fluids/electrolytes, and transporting nutrients/waste products from the kidneys.
