Nutrition Test #3

Front 1

____ - organic compounds (carbon-containing) that are soluble in organic solvents (alcohol) and insoluble in water

Back 1

Lipid

Front 2

____ - a glycerol backbone w/ 3 fatty acids attached, one to each of glycerol’s 3 carbon atoms
____ - differ from one another due to the differences in the fatty acids that they contain.

Back 2

Triglyceride
Triglycerides

Front 3

Fatty acids can differ in 3 ways:

Back 3

number of carbon atoms (4-22)
number of double bonds “degree of saturation” (0-6)
the position of the first double bond (for polyunsaturates only)

Front 4

____ – saturated w/ hydrogens = no double bonds ex. Corn oil

Back 4

Saturated fatty acid

Front 5

____ – one double bond ex. Peanut oil

Back 5

Monounsaturated fatty acid

Front 6

____ – 2 or more double bonds ex. lard

Back 6

Polyunsaturated fatty acid

Front 7

____ – unsaturated fatty acids with 20-22 carbons and 5-6 double bonds

Back 7

Fish oil and breast milk

Front 8

____ – lie flat, stack, have solidness

Back 8

Saturated fatty acids

Front 9

____ – have double bonds, are kinky not stacked which grants fluidity

Back 9

Unsaturated fatty acids

Front 10

____ – liquid at room temp
____ – solid at room temp

Back 10

Oil
Fat

Front 11

____ – adding hydrogens to unsaturated fatty acids, ie saturating fatty acids and removing double bonds

Back 11

Hydrogenation

Front 12

____ are unsaturated fatty acids in which the H atoms are across from each other rather on the same side of the double bond. This is produced during hydrogenation and results in no kink i.e. stackable and therefore solidness.

Stick margarines contain more ____ that softer tub products.

Back 12

Trans fatty acids
trans fat

Front 13

Manufacturers ____ to solidify them. This increases shelf life of the oil because double bonds are susceptible to “attack” from oxygen which leads to rancidity and offflavor, which is especially true for commercial frying.

Foods that contain hydrogenated oils-

Back 13

hydrogenate oils
processed bakery food

Front 14

____ are fatty acids not naturally found in food. They are used as food additives because they can function as emulsifiers to keep oil and water from separating.

Back 14

Mono and diglycerides

Front 15

For products that need to be hard food manufacturers have switched to using naturally harder ingredients, such as ____.

Back 15

palm oil

Front 16

For commercial frying, seed companies have developed high oleic (a ____, vs 2 double bonds) canola oil and low linolenic (____) soybean oil.
Both of these decrease the number of ____ in the oil, therefore reducing the likelihood of oxidation during frying.

Back 16

monounsaturated fatty acid
2 double bond
double bonds

Front 17

____ – glycerol backbone w/ 2 fatty acids and phosphate group, the fatty acids end is the hydrophobic end and the phosphate group is the hydrophilic end. They can be found as a food additive as an emulsifier.

Back 17

Phospholipid

Front 18

____ – cholesterol and derivatives, multiring structure. Only dietary source for cholesterol is animals, plants have other “weird” sterols.

Back 18

Sterols

Front 19

____ – provide energy from fatty acids for daily use and storage (body fat), provide body insulation and protection for internal organs, and help to maintain the integrity of skin and hair.

Back 19

Triglycerides

Front 20

____ – form the basic structure of all cell membranes in the body, provide insulation for nerve fibers, and act as emulsifiers along with bile in the small intestine.

Back 20

Phospholipids

Front 21

____ – are used to make eicosanoids

Back 21

Individual fatty acids

Front 22

____ – serves as the starting material for bile, vitamin D, steroid hormones, is a component of all cell membranes (the multi-ring structure provides rigidity for the more fluid fatty acid “tails” of the phospholipid bilayer)

Back 22

Cholesterol

Front 23

We store the majority of our energy as ____ instead of glucose because they are a more concentrated energy source and because for every gram of glucose stored as glycogen there are 2.6 grams of ____ stored along with it.

Back 23

triglycerides
water

Front 24

At rest and during light activity about ____ of the energy being used by the body comes from fatty acids. We also need it to help carry the vitamins into the body, and there are two essential fatty acids.

The dri’s recommend that ____ of total calories from from fat.

Back 24

50%
20-35%

Front 25

Saturated fat max = ___ of daily calories

Back 25

10%

Front 26

Dietary lipids are in digested/emulsified by ____ and then they are absorbed as fatty acids, mono/diglycerides or glycerol all lipids are then packaged into ____ (a type of lipoprotein) and uptake of these into ____ of the lymphatic system.

Back 26

bile/lipases
chylomicrons
lacteals

Front 27

____ – structures that are designed to carry the fat-soluble lipids through the watery environment of the body by surrounding them with water-soluble phospholipids and proteins.

Back 27

Lipoprotein

Front 28

____ – delivery of dietary triglycerides to cells

Back 28

Chylomicron

Front 29

____ – role is to pick up extra cholesterol from dead cells and get it back to the liver for removal.

Back 29

HDL

Front 30

____ – function is to deliver its cholesterol to cells, including the liver where it will be used to make bile and other compounds

Back 30

LDL

Front 31

____ – function is to deliver its triglycerides to fat cells for storage, or other cells for energy

Back 31

VLDL

Front 32

____ – composed of triglycerides from the diet
____ – composed of triglycerides from the liver
____ – composed of cholesterol from the liver
____ – composed of cholesterol from dead cells

Back 32

Chylomicron
VLDL
LDL
HDL

Front 33

There is no ____ and ____ cholesterol in the diet! There is only ____ type of cholesterol in the diet, it comes from the cell membranes of the animal products we consume.

Back 33

good
bad
one

Front 34

High ____ contribute to plaque formation when they are oxidized by cells in the blood vessel walls. Once oxidized, ____ cannot be released back into the bloodstream so it builds up in the vessel walls as part of the plaque.

Back 34

LDL's
LDL

Front 35

____ – fat may increase LDL levels
____ – fat may increase LDL and decrease HDL
____ – fat may decrease LDL and decrease HDL
____ – fat may decrease LDL but not decrease HDL

Back 35

Saturated
Trans
Polyunsaturated
Monounsaturated

Front 36

DRI recommends that ____ and ____ fat be kept to a minimum.
Daily value set cholesterol intake at less than ____.

Back 36

saturated
trans
300 mg/day

Front 37

____ may reduce: blood pressure, blood clotting and inflammation

Back 37

Omega -3 fatty acids

Front 38

____ (vitamins C, E and certain phytonutrients) may reduce the oxidation of LDL.

Back 38

Antioxidants

Front 39

Diets low in refined carbohydrates and high in fiber may reduce serum ____ levels.

Back 39

triglyceride

Front 40

Soluble fiber may reduce levels of serum ____ by blocking its absorption from dietary sources.

Back 40

cholesterol

Front 41

____, added to certain foods may reduce levels of serum cholesterol by blocking its absorption from dietary sources

Back 41

Plant sterols

Front 42

Other potential benefits of ____:
Anti-inflammatory: Arthritis, inflammatory bowel disease, migranes

Back 42

omega-3 fatty acids (EPA and DHA)

Front 43

Food additives replace the “feel” of fat but! Cant be heated to ___

Back 43

high temps = cant fry

Front 44

In general current research suggests that ____ of fat is more important than ____ fat with respect to reducing risk for chronic disease. This includes restricting the less desirable (saturated and trans) as well as increasing the more desirable (monounsaturated and omega-3).

Back 44

type
total

Front 45

Mediterranean diet sources of:
Monounsaturates – olive oil, nuts and seeds
Omega-3 fatty acids – fish (20-22 carbons) nuts and seeds (18 carbon)
Antioxidants – fruits and vegetables and legumes
Low glycemic index carbohydrates/soluble fiber – legumes

Back 45

MOAL
Monounsaturates – olive oil, nuts and seeds
Omega-3 fatty acids – fish (20-22 carbons) nuts and seeds (18 carbon)
Antioxidants – fruits and vegetables and legumes
Low glycemic index carbohydrates/soluble fiber – legumes

Front 46

____ is sucrose polyester it has fatty acids tacked on
It has issues, it is indigestible, may cause indigestion (diarrhea, gas) it may cause loss of fat soluble vitamins and other fat-soluble phytonutrients. It is typically only found in chips.

Back 46

Olestra

Front 47

____ – is composed of an amino group, an acid group, a hydrogen and a side group all on a central carbon. They differ from one another in the formation of their side group.
____ can differ due to difference in their: size, shape and chemical characteristics

Back 47

Amino acid
Side groups

Front 48

____ – 9 for adults, cant be made in the body therefore they must come already made in the diet.

Back 48

Essential amino acids

Front 49

____ – 11 for adults, can be made in the body aas long as there is a good source of nitrogen (other amino acids)

Back 49

Nonessential amino acids

Front 50

____ – provide structure, regulate body processes, maintain homeostasis of fluid, sodium/potassium and acid/base, transport other nutrients provide defense and provide energy

Back 50

Proteins

Front 51

____ - is needed to run metabolic processes, the body will not take apart the heart, but it can be common to take apart other lean tissue when energy is not available.

Back 51

Energy

Front 52

____ – ____, amino acids are linked together, amino group to acid group, by following the “recipe” or blueprint embedded in every cell’s DNA. Each amino acid has its own unique 3-part “code” that tells the cell which one to attach next.
____ – some of the side groups, interact with each other- attracting, chemically bonding with, repelling, each other causeing the molecule to fold into a specific 3-D shape
For some proteins the finished product is actually several polypeptide molecules linked together.

Back 52

protein synthesis
step 1
step 2

Front 53

DRI for protein is based on a per body weight basis (ideal body weight) that is it is ____ for every kilogram of (desirable/ w/o excess body fat) body weight

Back 53

.8 grams

Front 54

____ - has all of the essential amino acids in amounts proportional to human need. Animal proteins are higher quality proteins. (exception gelatin)

Back 54

Higher quality protein

Front 55

____ - is low in one or more of the essential amino acids relative to human needs. Vegetable proteins are lower quality. (exception soy)

Back 55

Lower quality protein

Front 56

The DRI would be ____ if it was all higher quality protein
The DRI would be ____ if it was all lower quality protein.

Back 56

lower
higher

Front 57

Only ____ of dietary protein must be in the form of essential amino acids.

Back 57

15%

Front 58

Dieters are at risk for losing significant amounts of lean tissue if their ____ is inadequate. That can contribute to their inability to keep the weight off over the long term. The less lean tissue you have the lower your total calorie requirement (BMR). Which in turn is the ____ food you can eat.

Back 58

protein intake
less

Front 59

An athlete can go up to ____/kg of protein per day

Back 59

1-2g

Front 60

The average American consumes ____ to ___ times the DRI, which is 1.2 to 1.6 g/kg

Back 60

1.5
2.0

Front 61

What is not used for energy or for specific protein needs will be converted to ____. Leaving ____ behind to be converted to urea in liver and excreted in the urine.
The more excess protein the more urea the more ____ needed the more urine.

Back 61

fat
nitrogen
water

Front 62

____ are a complete waste. Especially in light of the fact that us intake of total protein is more than adequate.

Back 62

amino acid supplements

Front 63

The FDA did not want people to be focusing on their ____ because most people get enough.

Back 63

protein intake

Front 64

Protein is denatured in the stomach by ____ and then digested by ____. In the small intestine the remaining smaller polypeptides are digested by more ____ and absorbed in the small intestine as ____.

Back 64

HCl
proteases
proteases
amino acids

Front 65

____ – to take a protein out of its natural form by disrupting the side group interactions causing the molecule to unwind from its 3-d shape.

Back 65

Denaturing

Front 66

____ – one plant protein completes the essential amino acid profile of the other.

Back 66

Complementation

Front 67

When larger ____ or whole ____ find their way into the body they may elicit an allergic reaction – an immune system response to a protein, in some people.
Reactions can be mild to severe (anaphylactic shock)
Food allergies are most likely to occur in young children because of a less developed GI tract but can develop anytime. True food allergies occur in only about ____ of adults and ____ of children.

Back 67

polypeptides
proteins
4%
8%

Front 68

____ plants have bacteria that live symbiotically in their root systems that convert nitrogen in the air in the soil to ammonia = nitrogen fixing bacteria. The plant can then use the ammonia to make amino acids. This : reduces the need for nitrogen-containing fertilizer and tends to increase the overall protein content of the plant, including its fruit = ____.

Back 68

Leguminous
“legume”

Front 69

____ is a low fat high quality alternative to animal protein that is high in a variety of vitamins and minerals.
Possible link of ____ to a reduction in CVD, and Breast Cancer.

Back 69

Soy
Soy