Applied Nutrition : Chapter 5 Exam Questions and Answers With complete
solution–Expert Verified | Latest Questions
Triglycerides: Most commonly found and stored in fat --> 3 fatty acids and 1 glycerol backbone
Phospholipids: Phosphate, glycerol backbone, and 2 fatty acids. Don't need to consume as the body produces
Sterols: Cholesterol - found in every cell in the body
Fatty acids differ in 3 ways:: 1) Length - short, medium, and long
Level of saturation - # of hydrogen at each carbon
Shape - processed
Saturated fatty acids: Hydrogen at each carbon, stack well, solid at room temp
Examples of saturated fatty acids: Whole milk, animal products, processed
Monosaturated fats: Lack of hydrogen in one region, double bond, and liquid at room temp (Best kind)
Example of monosaturated fats: Oils
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, Polyunsaturated fats: more than one double bond and straighter and more rigid (Best kind)
Trans fatty acids: Straighter and more rigid (Worst kind of fat)
Hydrogenation: Adding hydrogen to unsaturated fatty acid and more saturated - solid at room temp
Factors that increase risk of heat disease: 1) Improves shelf life
Customize fat
Allows use of fats for spreads
Demand
Energy of fats: 9 kcal
When you are at rest do you still use fat?: Yes
During exercise:: Fat is used after glycogen is depleted
The energy storage of fat is...: Limitless
Fat soluble vitamins: A,D,E,K
Do you need to consume fat soluble vitamins everyday?: No
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solution–Expert Verified | Latest Questions
Triglycerides: Most commonly found and stored in fat --> 3 fatty acids and 1 glycerol backbone
Phospholipids: Phosphate, glycerol backbone, and 2 fatty acids. Don't need to consume as the body produces
Sterols: Cholesterol - found in every cell in the body
Fatty acids differ in 3 ways:: 1) Length - short, medium, and long
Level of saturation - # of hydrogen at each carbon
Shape - processed
Saturated fatty acids: Hydrogen at each carbon, stack well, solid at room temp
Examples of saturated fatty acids: Whole milk, animal products, processed
Monosaturated fats: Lack of hydrogen in one region, double bond, and liquid at room temp (Best kind)
Example of monosaturated fats: Oils
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, Polyunsaturated fats: more than one double bond and straighter and more rigid (Best kind)
Trans fatty acids: Straighter and more rigid (Worst kind of fat)
Hydrogenation: Adding hydrogen to unsaturated fatty acid and more saturated - solid at room temp
Factors that increase risk of heat disease: 1) Improves shelf life
Customize fat
Allows use of fats for spreads
Demand
Energy of fats: 9 kcal
When you are at rest do you still use fat?: Yes
During exercise:: Fat is used after glycogen is depleted
The energy storage of fat is...: Limitless
Fat soluble vitamins: A,D,E,K
Do you need to consume fat soluble vitamins everyday?: No
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