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Terms in this set (49)
The function of DIETARY fat includes all the following
Provides taste/flavor qualities to food, provide fat soluble nutrients, provide energy in a concentrated form, provide satiety(fullness)
The function of BODY fat is to provide all the following
Provides storage form of energy, provides insulation, provides protection to internal organs, provides fat for lactation
Saturated fats in the diet are the factor most associated with atherosclerosis and heart disease
True it carries all the hydrogen atoms found in whole milk, meat fat, eggs yolk, margarine and hydrogenated veggie oils
Saturated fats are associated with which of the following foods.
Whole milk, egg yolk, palm oil, chocolate, margarine (NOT PLANTS NUTS OLIVE OILS, SEEDS)
At room temperature the characteristic that identifies unsaturated fats from saturated is that they are usually
Saturated fats are less susceptible to spoilage as opposed to unsaturated fats saturated fats are usually solid at room temp and polyunsaturated fats are liquid at room temp
Tropical oils are unique because they are
they contain a great deal of saturated fatty acids which raises blood cholesterol levels
In which form are most dietary lipids found?
Fatty acids differ in their degree of saturation or unsaturation due to their number of
hydrogen atoms/double bonds
What type of fatty acid is found in high amounts in olive oil?
An omega-3 fatty acid has its first double bond on the
3rd position from the end carbon
Which of the following is a feature of dietary saturated fats?
Made up of fatty acids and are solid in form
All of the following are rich sources of polyunsaturated fatty acids except
Poly-saturated fat spoils easily safflower, cotton seed, corn seeds, soybean, and sesame seed (NOT PALM OIL)
Oil that is partially hydrogenated sometimes changes one or more of its double bond configurations from
cis to trans
Which of the following is an important chemical feature of phospholipids?
it is soluble in water and fat it contains glycerol 2 fatty acids and a phosphate group with a molecule of choline (lecithin-well known phospholipid enable transported of lipid across cell membranes emulsifiers
What is the major sterol in the diet?
Which of the following foods contains cholesterol?
animal foods only, meat, eggs, fish , poultry and dairy products (exogenous)
Of the following lipoproteins, which is largest in size and contains the most fat?
In comparison to a low-density lipoprotein, a high-density lipoprotein contains more
less lipids and more protein
Each of the following is known to be linked to excessive intake of fats except
cancers, obesity, diabetes (NOT LACTOSE INTOLERANCE)
Your father has just come back from the doctor where he was subjected to a blood lipid profile analysis. The doctor provided him with dietary changes because the cholesterol results put him at increased risk for cardiovascular disease. Which of the following results is consistent with the diagnosis?
He has a diet high in LDL
According to the Dietary Guidelines, what should be the range of fat intake as a percentage of energy intake
In comparison to the composition of carbohydrates and fats, which element is found in proteins
that makes them unique?
How many different amino acids make up proteins?
20 building blocks
The body does not need a supply of amino acids to make all the protein a body makes a day because
The body makes dispensable amino acids also known as nonessential amino acids Protein is constantly being broken down synthesized and remade in the body
All of the following are contained in an amino acid
acid group, amino group, a central carbon atom (NOT ANALDEHYDE GROUP)
Which of the following is a feature of an essential amino acid?
Must be supplied by the foods we consume in our diet
What is meant by the amino acid sequence of a protein?
The bonding of amino acids must be put in a specific order by genetic code responsible for synthesizing the protein ( order of the amino acids in the peptide chain)
The sequencing of a protein is determined by
A non-essential amino acid is one that
The body can create
Which of the following proteins inactivates foreign bacteria and viruses?
Enzymes are proteins that
that facilitate anabolic (build up and catabolic break down chemical reactions
Gluconeogenesis is a term that describes the synthesis of
protein being used for energy and its excess stored as fat
Which of the following may be used to determine protein utilization?
Which of the following defines protein turnover?
the synthesis and degradation of body proteins the continual making and breaking down of protein
What is the amino acid pool?
supply of amino acids that are available
What is the fate of excess dietary protein?
after absorption, the extra amino acids will be rapidly degraded and converted into fat
What is the usual state of nitrogen balance for healthy infants, children, and pregnant women?
Protein sparing in the body is best achieved when a person ingests
adequate levels of carbs and fat
Which of the following is a consequence of excess protein intake?
increased production and excretion of urea, chronic disease such as marasmus and kwashiorkor, increased calcium excretion, some cancers, increased work of the kidneys, could weaken bones
A person who is starving is losing
energy, protein, fat, glycogen
What is the percent digestibility of most animal proteins?
Which of the following food proteins has the best assortment of essential amino acids for the human body?
What primary factor governs the quality of a food protein?
essential amino acid content( BUT ALSO MEASURED BY DIGESTIBILITY ABILITY TO SUPPORT GROWTH)
What is a "limiting" amino acid in a dietary protein?
an essential amino acid present in insufficient quantities, are those essential amino acids that are supplied in less than the amount needed to support protein synthesis
If the diet is lacking an essential amino acid, what will be the course of action?
intervention must be cautious and slowly increase protein intake
What is complementary protein nutrition?
combining plant foods that together contain all the essential amino acids used by vegetarians
What would be the primary principle of wise diet planning as related to protein nutrition?
variety and moderations
Which of the following is a feature of the protein RDA?
Which of the following is an assumption made in the formulation of the RDA for protein?
people are healthy
protein is mixed quality
the body will use protein efficiently
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