Nutrition Exam 2 (Based on review)Correct 100%(RATED A+)

Distinguish between the structures of saturated, monounsaturated and polyunsaturated - ANSWER Saturated: carbon chain is fully occupied by hydrogen atoms Monounsaturated: fatty acid with one double bond Polyunsaturated: fatty acid with two or more double bonds 3 major categories of lipids - ANSWER Triglycerides Phospholipids Sterols (ex: cholesterol) What are common dietary sources of: 1) saturated; 2) unsaturated; 3) trans fatty acids; and 3) cholesterol in the American diet? - ANSWER Saturated: butter coconut oil, beef Monounsaturated: olives, olive oil, almonds Polyunsaturated: Canola oil, peanut butter, salmon Trans fatty acids: cakes, cookies, stick margarine Cholesterol: Animal products List the two essential fatty acids and identify two dietary sources of each. - ANSWER Omega-6 (Nuts and vegetable oils) and Omega-3 (Nuts and seeds) What is the role of omega-6 and omega-3 fatty acid products in health maintenance. - ANSWER Omega-6 -incorporated into cell membranes -precursors to compounds involved in reproduction and blood flow Omega-3 -in cell membranes -help prevent tissue inflammation -may help prevent heart disease and blood clot formation What functions do lipids perform in our bodies and in foods? - ANSWER 1. Stored form of energy (primary energy source for heart) 2. supply of essential fatty acids (linoleic acid and linolenic acid) 3. Absorption and transport of fat-soluble vitamins 4. Organ insulation and protection 5. Cell membrane structure 6. Precursor to steroid hormones 7. Sensory quality of food and feeling full longer