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Nutrition > Chapters 5, 6, & 7 > Flashcards

Chapters 5, 6, & 7 Flashcards

0
Q

The best way to describe a fatty acid that has one point of saturation is:

A

monounsaturated

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1
Q

A point of unsaturation in a fatty acid is identified by the presence of a:

A

double bond

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2
Q

A fatty acid that has two double bonds lacks_____hydrogen units.

A

4

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3
Q

The position of the first double bond from the methyl end of a fatty acid is known as:

A

omega

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4
Q

A fat that is less likely to become rancid can also be described as:

A

saturated

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5
Q

The process of hydrogenation:

A

offers food products resistance to oxidative effects

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6
Q

Which of the following statements about lecithin is false?

A

Dietary supplements are required in order to obtain the required amount.

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7
Q

Of the following structures, which is not considered to be a lipid?

A

amine

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8
Q

An omega-6 fatty acid can be described as having the:

A

first double bond 6 carbons away from the methyl end

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9
Q

Fat remnants from chylomicrons are processed in the:

A

liver

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10
Q

The fatty acid that is necessary for the synthesis of eicosapentaenoic and docosahexaenoic acids is:

A

linolenic acid

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11
Q

A person who is looking to lower their dietary intake of cholesterol would focus on decreasing the consumption of:

A

steak

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12
Q

If a fat source is considered to represent discretionary kcalories, this would be interpreted as:

A

It provides sources of saturated fat in the diet and should be limited.

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13
Q

In order to decrease the amount of saturated fat intake in the diet one should encourage individuals to:

A

trim excess fat from cooked meats

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14
Q

Which of the following foods does not represent an invisible fat source?

A

butter

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15
Q

The use of olive oil helps to protect against heart disease by:

A

increasing LDL cholesterol

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16
Q

In order to assume maximum stability, protein shapes are organized such that:

A

hydrophobic groups are located away from water

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17
Q

The action of hydrochloric acid in the stomach on protein results in:

A

denaturation

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18
Q

The action of antidiuretic hormone in the body serves to regulate:

A

fluid & electrolyte

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19
Q

Extremes in acid-base balance in the body affect proteins by:

A

altering their shape and making them useless

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20
Q

A person who has been sick for one week with a viral infection and fever is most likely to experience:

A

negative nitrogen balance

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21
Q

Which amino acid is a precursor for vitamin B3 and serotonin?

A

tryptophan

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22
Q

The desalination process of protein results in:

A

production of ammonia

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23
Q

The highest digestibility of protein is found in:

A

animal sources

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24
Q

Which of the following is not considered to provide a high-quality protein even though it is from animal source?

A

gelatin

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25
Q

Legumes and grains in combination are effective complementary proteins because they:

A

balance each other’s strengths and weaknesses

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26
Q

Kwashiorkor is distinguished from marasmus in that:

A

it is associated with a loss of appetite

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27
Q

Elevated levels of the amino acid homocysteine are associated with a(n):

A

Reduction in cardiac disease

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28
Q

How can protein’s effect on adult bone loss be characterized?

A

dependent on gender

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29
Q

The use of amino acids as dietary supplements is considered to be especially inappropriate for:

A

women of childbearing age

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30
Q

The congenital disease PKU occurs because of a missing:

A

amino acid

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31
Q

An individual who has kidney disease with respect to protein intake:

A

May need restrictions or limitations in order to prevent further renal complications.

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32
Q

The RDA for protein:

A

is higher for infants and children than adults

33
Q

What are the three types of lipids found in the body and foods?

A

triglycerides-predominant one in foods and body
phospholipids
sterols

34
Q

What features distinguish fatty acids from each other?

A

length of carbon chains
degrees of unsaturation
location of their double bonds

35
Q

What does hydrogenation do to fats?

A

It protects against oxidation and alters the texture of foods by making liquid vegetable oils more solid.

36
Q

Saturated fatty acids:

A

are fully loaded with hydrogens

37
Q

A triglyceride consists of:

A

three fatty acids attached to a glycerol

38
Q

The difference between -cis and -trans fatty acids is:

A

the configuration around the double bond

39
Q

Which of the following is not true? Lecithin is:

A

an essential nutrient

40
Q

How many amino acids are there?

A

20

41
Q

How many amino acids are essential?

A

9

42
Q

What do lipoproteins do?

A

They carry triglycerides, phospholipids, and cholesterol throughout the body.

43
Q

What are the differences among the chylomicrons, VLDL, LDL, and HDL?

A

chylomicrons: largest and contain mostly dietary triglycerides
VLDL: smaller and are about half triglycerides
LDL: small still and contain mostly cholesterol
HDL: the densest and are rich in protein

44
Q

Chylomicrons are produced in the:

A

small intestine

45
Q

Transport vehicles for lipids are called:

A

lipoproteins

46
Q

Which of the following is NOT true? Fats:

A

contain glucose

47
Q

The essential fatty acids include:

A

linoleic and linolenic acids

48
Q

What are dietary recommendations regarding fat and cholesterol intake?

A

Dietary Guidelines recommend replacing saturated fats with monounsaturated and polyunsaturated fats, particularly omega-3 fatty acids from foods such as fatty fish, not supplements.

49
Q

The lipoprotein most associated with a high risk of heart disease is:

A

LDL

50
Q

A person consuming 2200 kcalories a day who wants to meet health recommendations should limit daily fat intake to:

A

50 to 85 grams

51
Q

What does each amino acid contain?

A

amino group
acid group
hydrogen atom
side group

52
Q

Isoleucine, leucine, and lysine are:

A

essential amino acids

53
Q

Which part of its chemical structure differentiates one amino acid from another?

A

it’s side group

54
Q

In the stomach, hydrochloric acid:

A

denatures proteins and activates pepsin

55
Q

How does the body use amino acids?

A

release of amino acids via protein degradation and excretion can be tracked by measuring nitrogen base.

56
Q

Proteins that maintain the acid-base balance of the blood and body fluids by accepting and releasing hydrogen ions are:

A

buffers

57
Q

If an essential amino acid that is needed to make a protein is unavailable, the cells must:

A

break down proteins to obtain it

58
Q

Protein turnover describes the amount of protein:

A

synthesized and degraded

59
Q

Which of the following foods provides the highest quality protein?

A

Egg

60
Q

The protein RDA for a healthy adult who weighs 180 pounds is:

A

65 grams/day

61
Q

Which of these foods has the least protein per 1/2 cup?

A

orange juice

62
Q

Hydrolysis is an example of a(n):

A

catabolic reaction

63
Q

During metabolism, released energy is captured and transferred by:

A

adenosine triphosphate

64
Q

The body derives most of its energy from:

A

glucose and fatty acids

65
Q

Glycolysis:

A

converts glucose to pyruvate

66
Q

The pathway from pyruvate to acetyl CoA:

A

is metabolic irreversible

67
Q

For complete oxidation, acetyl CoA enters:

A

the TCA cycle

68
Q

Deamination of an amino acid produces:

A

ammonia and a keto acid

69
Q

Before entering the TCA cycle, each of the energy-yielding nutrients is broken down to:

A

acetyl CoA

70
Q

The body stores energy for future use in:

A

triglycerides

71
Q

During a fast, when glycogen stores have been depleted, the body begins to synthesize glucose from:

A

amino acids

72
Q

During a fast, the body produces ketone bodies by:

A

condensing acetyl CoA

73
Q

Phospholipids:

A 
Solubility in fat and water
emulsifiers in food industry 
lecithin 
food sources 
part of cell membrane
74
Q

Saturated fats:

A

increase LDL cholesterol, promote blood clotting

75
Q

What percent of kcalories should removed?

A

20 to 35 percent

76
Q

What are the DRIs percentage of linolenic and linoleic?

A

Linoleic: 5-10% of daily energy
Linolenic: 0.6-1.2% of daily energy

77
Q

What are the fat soluble vitamins?

A

A, D, E and K

78
Q

Amino acid sequencing:

A

Primary structure- chemical bonds
Secondary structure- electrical attractions
Tertiary structure- hydrophilic and hydrophobic
Quaternary structure- two or more polypeptides

79
Q

mRNA:

A

carries code to ribosomes

specifies sequence of amino acids

80
Q

What are the building blocks for most body structures?

A

Collagen

81
Q

Enzymes:

A

break down, build up, and transform substances

Nutrition (2 decks)

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