Nutrition Test 2-Part 2 & 3--Lipids

Front 1

When we say good fats and bad fats we are

referring to

Back 1

Good Fats - Mono and poly unsaturated fats (omega 3 fatty acid: olive, canola, peanut, nuts, avocado), and (omega 6 fatty acids: fatty fish, pacific oysters, canola oil, walnut, flaxseed)

Bad fats - Saturated fats, and trans fats (snack foods, commercially fried foods, stick margarine)

Front 2

What are triglycerides, phospholipids, sterols

Back 2

Triglycerides are the chief form of fat in diet and storage form in body.

Phospolipids are similar to triglycerides soluble in both water and fat used as emulsifiers help lipids move across cell membranes

Sterols are used to make bile, vitamin D3, and sex hormones

Front 3

The differences between fat and oils

Back 3

Fats are solid at room temperature and oils are liquid at room temperature.

Front 4

Short chain fatty acids are ______carbons long

medium chain fatty acids are ____ carbons long

long chain fatty acids are ______carbons long

Back 4

short chain 4-17 carbon chains

Medium chain 4-17 carbon chains

Long chain 18+ carbon chains

Front 5

The most saturated of the fats is

Back 5

Coconut oil

Front 6

The two essential fatty acids are

Back 6

Omega 3 linolenic acid

(omega 3 fatty acid: olive, canola, peanut, nuts, avocado)

Omega 6 linoleic acid

(omega 6 fatty acids: fatty fish, pacific oysters, canola oil, walnut, flaxseed

Front 7

Effects of fats on blood cholesterol

effects of mono, poly, saturated, trans, and steric acids

on

cholesterol levels LDL, HDL, VLDL (triglycerides)

Back 7

monounsaturated (Oleic acid) fat lowers LDL does not effect HDL or VLDL (triglycerides)

Polyunsaturated fat (include omega 3 and 6)

saturated fats raise LDL no effect on HDL, may raise VLDL

Trans fats raise LDL, lower HDL and may raise VLDL

Front 8

Difference between trans and cis fats

Back 8

Trans fats have bonds across from each other and make a flat fat that acts like saturated fat.

Cis fats have bonds on the same side causing the fat to bend and occur in most naturally occurring unsaturated fats

Front 9

Saturated fats have how many double bonds

mono and poly unsaturated fats have how many double bonds

Back 9

Saturated fats have 0 double bonds, mono's have 1 double bond, and poly's have more than 1 double bond

Front 10

What is lecithin and where does it come from

Back 10

lecithin is a emulsifier used in salad dressings and found in eggs and made in the body.

Front 11

How much Cholesterol does a person need and where does it come from

Back 11

Your body makes all that is needed 800-1500 mg/day and the DRI is a maximum dietary amount of 300mg

Front 12

When at rest you body burns ______ to provide 60% of its at rest energy needs

Back 12

Fat: is burned during rest to provide 60% of your at rest energy needs.

Front 13

What is Lingual lipase

Back 13

Lingual lipase is an enzyme from the salivary gland that plays a role in the digestion of lipids in infants

Front 14

This is made from cholesterol and is used to emulsify fats in the digestive track to add in digestion.

Back 14

Bile is the emulsifier of fats that is made in the body from cholesterol

Front 15

Large lipids enter the body by

Back 15

Being absorbed into the lymphatic system transported by the largest lipoprotein in the body called chylomicrons.

Front 16

What are the recommended values for LDL (low density lipoprotein) and HDL (High density lipoprotein) and triglycerides (VLDL)

Back 16

LDL <100, HDL >60, and triglycerides (VLDL) ,150

and total cholesterol < 200

Front 17

If you eat the essential fatty acids Omega 3 and Omega 6 your body can make these non essential fatty acids

Back 17

Omega 3 - EPA and DHA

Omega 6 - arachidonic acid

Front 18

What are Ketone bodies

Back 18

fragments of fat left over from incomplete digestion. can be too low CHO or insufficient water or most often a combination of both (People on Low carbohydrate diets like Atkins) They make the blood to acidic for proper biological function.

Front 19

How to choose a margarine

Back 19

It should be a tub or soft margarine with the first ingredient being liquid oil and should have little or no trans fat.

Front 20

The 2015 healthy people recommend these changes in fat consumption to be healthier

Back 20

replace saturated and trans fats with healthier mono and poly unsaturated fats and keep

saturated fats <9% of total daily kcal consumption. eat fatty fish 2-3 times /wk (omega 3 fatty acids) and eat more lean meats.

Front 21

What element is contained in protein only and must be removed to make glucose out of protein

Back 21

protein contains Nitrogen that must be removed forming ammonia which is converted to urea and excreted. (protein to Glucose = Gluconeogenysis)

Front 22

There are how many essential amino acids and how many non essential amino acids necessary to human nutrition

Back 22

There are 9 essential amino acids (must be eaten) and 11 non essential amino acids which a normal healthy body can make out of the 9 non essential amino acids.

Front 23

Amino acids differ by their ___________

while the function of proteins are determined by their_________________

Back 23

Amino acids differ by their side group.

The function of proteins is determined by their shape.

Front 24

The four parts of any amino acid is

Back 24

a central carbon surrounded by

an amino end, a acid end and a side group

Front 25

Some amino acids contain this mineral

Back 25

Sulfur

example the DI-sulfide bonds in insulin

Front 26

Sickle cell anemia is a condition that occurs when

Back 26

One amino acid in the Quaternary structure of hemoglobin is wrong changing its round shape into a sickle shape that interferes with its ability to carry oxygen and to pass easily through small capillaries. (1 Val in place of a 1 Glu)

Front 27

List the three ways to denature protein

Back 27

Heat, acid, and mechanical action

To denature means to change the shape of a protein thus making it unable to preform its normal function.

Front 28

What happens to protein in the stomach

Back 28

the acid denatures the protein causing it to uncoil exposing its bonds to the enzymes that can break it down into individual amino acids. Hydrochloric acid changes pepsinogen into pepsin which cleaves the proteins into smaller proteins

Front 29

What happens to proteins in the small intestine

Back 29

pancreatic protease breaks proteins into individual amino acids that can be absorbed into the body

Front 30

gene expression means

Back 30

To make proteins. they are made in the ribosomes (the protein factories of the body) the transfer RNA carries the code from the DNA to the messenger RNA which tells the ribosomes what proteins to make.

Front 31

What are Antibodies

Back 31

Antibodies are proteins that attach to and destroy foreign bodies like viruses and bacteria

Front 32

What is the protein pool

Back 32

Protein is not stored in the body for use. proteins are available that are circulating in the blood. If protein intake is too low your body will break down muscle to provide needed proteins.

Front 33

Nitrogen balance is the ratio of nitrogen intake vs output What ar the normal's for Nitrogen balance.

Back 33

Positive for newborn, children, pregnant women, recovering from illness, and anyone growing."Positive N balance"

Zero for normal healthy adults who are not growing."0 N balance"

Negative for starving, burns, infections, fevers. "Negative N balance"

Front 34

How do we classify proteins for the human diet

Back 34

Reference protein the standard by which other proteins are measured based on pre-school aged children. Egg is the reference protein

High quality proteins is a complete protein

digestible enough to provide all the amino acids needed for protein synthesis

Complete proteins are those that contain all the essential amino acids in the amounts needed by the body (all meats and soy)

Front 35

What is mutual supplementation

Back 35

eating a combination of non meat foods that provide the amino acids of complete proteins. Beans and rice, veg chili and corn bread, re-fried beans and tortilla, red beans and rice, ect. (a legume and a grain)

Front 36

What are the AMDR and RDA for Protein

Back 36

AMDR

10-35% of total daily kcals should be protein

RDA

0.8 mg/kg is the recommended amount of prtoein

Front 37

What are the conditionally essential fatty acids that your body can make from the two essential fatty acids

Back 37

Your Body can Make

The conditionally essential fatty acids DHA, and EPA form Omega 3 (Linolenic Acid)

The Conditionally essential fatty acid Arachidonic Acid from Omega 6 (Linoleic Acid)

Front 38

What are Ecosanoids

Back 38

They are derived form the conditionally essential fatty acids EPA and Arachindonic Acid and they act as local hormones having positive health effects

(Examples are Prostoglandins, thromboxanes)

Front 39

List sources for Omega 3 and Omega 6

Back 39

Omega 3: fatty fish, fish oil. walnuts. canola oil, flax, chia.

Omega 6: Vegetable oils, meats

Front 40

health benefits of EPA

Back 40

decrease blood pressure, protect against inflammation and irregular heart beat, prevents blood clots.

Front 41

What is lipoprotein lipase

Back 41

It is an enzyme that hydrolyses triglycerides to facilitate their deposit into and withdrawal from adipose cells

Front 42

This saturated fat has no effect on your LDL and HDL levels

Back 42

Steric Acid

Front 43

How many amino acids are important in human nutrition. How many are essential and how many are non-essential

Back 43

There are 20 amino acids important in human nutrition.

9 Essential

11 Non-Essential

Front 44

What is a Di-peptide and a poly-peptide

Back 44

Di-peptide - 2 amino acids (peptides) put together

Poly-peptide- 3 or more amino acids put together

Front 45

Explain the protein digestion in the stomach

Back 45

Th HCL (hydrochloric acid) denatures the protein(the protein uncoils)

The HCL activates the pepsinogen into pepsin which cleaves the uncoiled proteins into smaller pieces.

Front 46

Explain Hydrophobic and hydrophilic

Back 46

Hydrophobic means hates water

Hydrophilic means loves water.

Proteins combine these with the hydrophobic parts on the inside and the hydrophilic parts on the outside so that the protein can function in the watery environment of the blood.

Front 47

Where do you find colagen in the body

Back 47

Colagen is a Buildingmaterial

•protein collagen for bone, teeth,ligaments, tendons, scars, and the glue between cells of artery walls.

•Replacement of hair, nails, skincells.

Front 48

What is Peptidase

Back 48

Peptidase: enzymes on cell membranes split dipeptides and tripeptides into single aminoacids.

Front 49

What are the Functions of protein in your body

Back 49

Structual materials, enzymes, hormones, fluid balance, acid-base balance, tranportation, antibodies, energy and glucose.

MORE INFORMATION
Acid-baseregulation: Byaccepting and releasing hydrogen, proteins maintain acid-base balance of bloodand body fluids.

Transporters:lipoproteins carry lipids, hemoglobin protein carries oxygen, others carryvitamins and minerals.

Some transport proteins act aspumps to help compounds across cell membrane.

Sodium/potassium transport

Part of you immune system (Antibodies are large proteins)

Many hormones, nuro-transmitors (Melanin, throxin), and all enzymes are proteins

Front 50

What is a limiting amino acid

Back 50

It is an essential amino acid which you are not getting enough of that is limiting the nonessential amino acids that your body can make.

This makes the nonessential amino acid conditionally essential until the intake of the essential amino acid is restored.

Front 51

What is Homocystein and how does it effect health and what effects Homocystein levels

Back 51

Homocystein is an amino acid that when elevated increases risk of heart disease.

increased coffee consumption, smoking and insufficient B vitamins (B12, B6, Folate)List

Front 52

What is Arginine and what are its health effects

Back 52

Arginine is an amino acid that protects against heart disease by lowering Homocystein levels.

Front 53

What is the relationship between protein intake and Calcium excretion.

Back 53

With increased protein intake Calcium excretion is increased as well. It is a positive correlation.

Front 54

List some complete and incomplete proteins

Back 54

Complete proteins

milk, meat, fish and soy

Incomplete proteins

grains, legumes, v