Proteins and lipids

Question 1

What are lipids composed of?
What are lipids (state what the family called lipids include)
Lipids probide more energy per gram that carbs true or false?
Which solutions do lipids dissolve in?
What are the most common type of lipids found in foods and the body?
About 95pervent of fats consumed and stored in the body are in the form of ehat?
Whats the difference between fats and oils?

Answer 1

Like carbohydrates, lipids are composed of carbon, hydrogen and oxygen.

• Lipids provide more energy per gram than carbohydrates
• Lipids are usually referred to as fats and oils, but the family includes triglycerides, phospholipids and sterols

•Lipids do not dissolve in water but in organic solvents such as chloroform, benzene and ether.
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Triglycerides
•Most common type of lipids found in foods and in the body

• About 95% of fats consumed and fats stored in the body are in the form of triglycerides
• Fats are lipids that are solid at room temperature
• Oils are lipids that are liquid at room temperature
• Of the lipids stored in the body, 99% are triglycerides

Question 2

What is the structure of triglycerides
How are they built?
Ehat is de-esterification

Answer 2

Structure
•Each triglyceride contains one molecule of glycerol bounded by /attached to 3fatty acids

• Triglycerides are built by attaching a fatty acid to glycerol’s 3 hydroxyl group(-OH)
• The process of attaching fatty acids to glycerol is esterification and the release of fatty acids from glycerol is de-esterification

Question 3

Concerning chain lengths,how many carbons do fatty acids and long chain fatty acids contain?
Give three rxamples of long chain fatty acids
Which chain of fatty acids take the longest period to digest and how are they transported?

Answer 3

Carbon chain length
•Fatty acids usually contains between 4 to 24 carbons

• Long chain fatty acids have 12 or more carbon atoms
• Examples include; fats from beef,pork,lamb and most plant oils, fish.
• Long chains take the longest period to digest and are transported via the lymphatic system.

Question 4

How many carbons do medium chain fatty acids have?
How are they transported?
Give two examples

Answer 4

Medium Chain fatty Acids
•Medium-chain fatty acids are 6 to 10 carbons in length

• They are digested as rapidly as glucose and are transported via the circulatory system
• Examples; coconuts oils, palm kernel oils

Question 5

How are fatty acids classified jn terms pf saturation and define them
At maximum,a carbon atom can form how many chemical bonds,oxygen and hydrogen can form how many ?

Answer 5

Fatty acids can be;
•Saturated: Saturated fatty acids(SFA)
•Fully loaded with hydrogen atoms and contains only single bonds between carbon bonds

•Monounsaturated: Monounsaturated fatty acids(MUFA)
These lack two hydrogen atoms and have one double bond between carbons
•Polyunsaturated: Polyunsaturated fatty acids(PUFA)
Have at least 2 double bonds in its carbon chains

• Note- at a maximum, a carbon atom can form 4 chemical bonds,an oxygen 2 bonds and 1 bond for hydrogen atom
• Each atom cannot form more than the maximum number of bonds

Question 6

Which two ways does the degree of saturation influence fats and oils ?
Which plant oils are saturated even though they are of vegetable origin?
What foes this imply with regards to firmness?
Why are these plant oils softer than most animal fats?
What does this imply for softness?

How do fats and oils become spoilt?
Which type of fats with regards to saturation are more resistant to oxidation?
Fat oxidation leads to what?
Why will other types of spoilage occur?

Answer 6

●Firmness
The degree of saturation influences the firmness of fats and oils at room temperature

• PUFA vegetable oils (sunflower oil,soybean oil,poppyseed oil,flaxseed oil) are generally liquid at room temperature
• Saturated animal fats (palmitic acid,red meat,coconut oil) are solid at room temperature
• Not all vegetable oils are polyunsaturated

•Coconut oil, palm oil and palm kernel oil are saturated even though they are of vegetable origin
Influences of degree of saturation on fats and oils
•They are firmer than most vegetable oils because of their saturation but softer than most animal fats because of their shorter carbon chain

•The shorter the carbon chain, the softer the fat is at room temperature.

●Stability
All fats and oils become spoilt when exposed to oxygen

Stability
•Saturated fats are most resistant to oxidation than MUFA and PUFA’s

• Fat oxidation leads to rancidity ( leads to the production compounds that smell or taste rancid)
• Other types of spoilage occur due to microbial growth.

Question 7

Which three ways can you prevent fat and oil rancidity

Answer 7

Prevention of fat and oil rancidity
1.Packaging- sealing in air tight,nonmetalic containers protected from light and refrigerated-( expensive and inconvenient storage system)

2. Addition of antioxidants (eg. Vitamin E, BHA-Butylated hydroxyanisole and BHT-Butylated hydroxytoluene)
3. Addition of hydrogen molecules to unsaturated points in a process called hydrogenation.

Question 8

What is hydrogenation?
What are the uses of hydrogenation?

How are carbons named?
What are the two systems used to name carbons based on?

Answer 8

Hydrogenation is a chemical process by which hydrogens are added to MUFA’s or PUFA’s to reduce the number of double bonds

• Making fats more saturated and more resistant to oxidation and making vegetable oils more solid
• Hydrogenatied fats make margarine spreadable, pie crusts, flaky and puddings creamy.

-Two systems used to name fatty acids
Omega naming system
Delta naming system

• Both are based on the numbers of carbon atoms and the location of double bonds in a fatty acid’s carbon chain.

Question 9

What is the omega naming system and how is it hsed to name carbons

Answer 9

Indicates where the first double bond closest to the methyl( omega) end of the chain occurs

• Thus omega-3 fatty acid’s (linolenic acid) first double bond closest to the methyl(CH3)
• What about omega -6 (linoleic acid)
• First double bond is located on the 6th carbon from methyl end.

Question 10

How is delta naming system used to name carbons

What naming system is more popular?

Answer 10

The second naming system, delta, describes fatty acids in relation to the carboxyl (COOH) end of the carbon chain

•The most popular is the omega –system

Question 11

Shape of carbon chains vary w what?
What is the shape of unsaturated cis fatty acids?
What is the shape of saturated and trans fatty acids?

Answer 11

The shape of carbon chains varies with saturation:

• Unsaturated cis fatty acids have a bent or u-like formation and the hydrogens next to the double bonds on the same side of the carbon chain
• Saturated and trans fatty acids have straight carbon chains and the hydrogens are on opposite sites of double bonds

•Trans forms usually occur in partially hydrogenated foods
(Theres a picture in the slides for you to barb better)

Question 12

What are essential fatty acids
Which two polyunsaturated fatty acids can the body not make?
Why are these two fatty acids essential?
Check slides for omega 3 and omega 6 metabolic pathways

Answer 12

The human body needs fatty acids, and it can make all but two PUFAs—linoleic acid (the 18-carbon omega-6 fatty acid) and linolenic acid (the 18-carbon omega-3 fatty acid)

• These two fatty acids must be supplied by the diet and are therefore essential fatty acids
• An essential nutrient is one that the body cannot make, or cannot make in sufficient quantities to meet its physiological needs
• The cells do not possess the enzymes to make any of the omega-6 or omega-3 fatty acids from scratch, nor can they convert an omega-6 fatty acid to an omega-3 fatty acid or vice versa

Question 13

State six functions of triglycerides

What are hidden fats and visible fats?

Answer 13

• Provide an energy reserve when stored in the body’s fat tissue
• Insulate against temperature extremes
• Protect against shock
• Help the body use carbohydrate and protein efficiently
• The omega- 3 fatty acid decosahexaenoic acid (DHA) is necessary in fetal life and infancy for normal development and function of the retina
• During the embryonic stage of development, DHA is vital for normal dvelopment and maturation of the nervous system
• Fatty acids serve as structural parts of cell membranes and as precursors to the longer fatty acids that can make eicosanoids
• Eicosanoids which are made from essential fatty acids are powerful compounds that participate in blood pressure regulation, blood clot formation, and the immune response to injury and infection
• They also regulate flow of substances in and out of the cells
• Regulating ovulation, body temperature, immune system function and hormone synthesis
• Maintaining normal kidney function and fluid balance

Visible fat-margarine spread of bread

Question 14

Structure of phospholipids is similar fo triglycerides. Whats the exception
What quality does phosphate give phospholipids?
What is an emulsifier?
Whag is the function of phospholipids

Answer 14

Structure similar to triglycerides

• The only exception is that one fatty acid is replaced with a phosphate compound that contains phosphorus and often has a nitrogen attached
• Phosphate gives phospholipids an important quality – it allows fats to function in watery environments (blood) without clumping together
• They function as cell membrane components and a emulsifiers
• A emulsifier is a compound that forms a shell around fat droplets so that the droplets can be suspended in water and not clump together

Question 15

The body’s main emulsifiers are?
Whats the function of emulsifiers?
What are the two main sources of emulsifiers?
Name two used of emulsifiers in food

Answer 15

Phospholipids
•The body’s main emulsifiers are bile and lecithins

•Emulsifiers are essential for fat to be digested and transported through the blood stream

●Sources
• Can be synthesized by the body
•Supplied by diet ( lecithin can be found in egg yolks, wheat germ and peanuts

● Uses in food
•Eggs are used in baked products
•Mayonnaise is thick because phospholipids in in egg yolks and mustard emulsified the oil and vinegar used to make this product

Question 16

What are sterols?
What is its structure?
What is the most known sterol from a nutritive perspective?
Name four functions of this known sterol
WhT are the sources of cholesterol
What sterols do poants make?
What is the function of sitostanol

Answer 16

Sterols
• Sterols are a type of steroids

•Unlike fatty acids and phospholipids which have long carbon chains, their carbons are mostly arranged in many rings

●Functions
•Cholesterol is the most known sterol from a nutritive perspective

• It is required to synthesize steroid hormones such as estrogens, testosterone, the active form of vitamin D, corticosteroids and bile
• Together with phospholipids they form cell membranes that allows fat soluble substances to move into and out of the cell

Functions
•Cholesterol works along with phospholipids and proteins to form the shell covering chylomicrons ( droplets that transport lipids)

•The shell allows fat droplets to float through the water-based bloodstream
● Sources
• Found in foods of animal origin such as meat, fish, poultry, eggs and dairy products

• Plants do not contain or produce it but make other sterols such as ergosterol (a form of vitamin D) and sitostanol (added to margarine)
• Sitostanol reduces the body’s absorption of cholesterol and bile which is made from cholesterol thereby reducing blood cholesterol levels

Question 17

What is the goal of fat digestion

Creation of fat substitutes that have properties similar to those of a naturally occurring fat, but which are resistant to the action of pancreatic lipase, has been actively pursued.

True or false

Answer 17

The goal of fat digestion is to dismantle triglycerides into small molecules that the body can absorb and use—namely:

• monoglycerides, fatty acids, and glycerol
• Fat digestion has been the focus of clinical attention in light of the increasing global prevalence of obesity
• •

Question 18

How is fat digested

Answer 18

Some hard fats begin to melt ad they reach body temperature
The sublingual salivary gland in the base of the tongue secretes lingual lipade

In the stomach-
Acid stable lingual lipase initiates lipid digestion by hydrolyzing one bond of triglycerides to produce diglycerides and fatty acids. The degree of hydrolysis by lingual lipase is slight for most fats but may be appreciable for milk fats
The stomachs churning action mixes fat w acid and water
Gastric lipase accesses and hydrolyzes(only a very small amount of ) fat

Small intestine :
Bile flows in from the gall bladder via the common bile duct
Fat is converted to
Emulsified fat by bile
Pancreatic lipase flows in from the pancreas via the pancreatic duct
Emulsified fat or triglycerides is converted to monoglycerides,glycerol and fatty acids which are absorbed

Large intestine:
Some fat and cholesterol trapped in fiber exit in faeces

Question 19

What are the two main transport systems of lipids
Explaim how they transport lipids
The more the lipids,what happens to density?
The more the proteins what happens to density?
What is very low demsity lipo proyeiny

Answer 19

Two main transport system have been identified: Exogenous and
endogenous transport system.

• The exogenous transport system transfers lipids of intestinal origin to peripheral and hepatic tissues
• The endogenous shuttle for lipids and their metabolites consists of three interrelated components:

The first, involving very low-density lipoproteins (VLDL), intermediate-density lipoproteins (IDL), and LDL, coordinates movement of lipids from liver to peripheral tissues.

• The second, involving HDL, encompasses a series of events that returns lipids from peripheral tissues to liver
• The third component of the system, not involving lipoproteins, effects the free FA–mediated transfer of lipids from storage reservoirs to metabolizing organs

The more lipids, the lower the density; the more proteins, the higher the density

• VLDL (very-low-density lipoprotein): the type of lipoprotein made primarily by liver cells to transport lipids to various tissues in the body; composed primarily of triglycerides.

Question 20

What is LDL and HDL

What factors lower LDL or raise HDL

Answer 20

LDL (low-density lipoprotein): the type of lipoprotein derived
from very-low-density lipoproteins (VLDL) as VLDL triglycerides are removed and broken down; composed primarily of cholesterol.
• HDL (high-density lipoprotein): the type of lipoprotein that transports cholesterol back to the liver from the cells; composed primarily of protein

●Factors that lower LDL or raise HDL:
•Weight control, Monounsaturated or polyunsaturated instead of saturated fat in the diet, Soluble or viscous fibers, Phytochemicals, Moderate alcohol consumption, Physical activity.

Question 21

What are the health implications of LDL and HDL and in this,explain ehy people call HDL good cholesterol and LDL bad cholesterol

Answer 21

The distinction between LDL and HDL has implications for the health of the heart and blood vessels

• The blood cholesterol linked to heart disease is LDL cholesterol.
• HDL also carry cholesterol, but elevated HDL represent cholesterol returning from the rest of the body to the liver for breakdown and excretion.
• High LDL cholesterol is associated with a high risk of heart attack, whereas high HDL cholesterol seems to have a protective effect
• This is why some people refer to LDL as “bad,” and HDL as “good,” cholesterol

Question 22

What is blood lipid profile

What is the desirable total cholesterol?
Whats the desirable LDL cholesterol,HDL cholesterol and triglycerides?

Fat is a more concentrated energy source than the other energy nutrients: 1 g carbohydrate or protein = 4 kcal, but 1 g fat = 9 kcal
• DRI and 2005 Dietary Guidelines for fat: 20 to 35% of energy intake (from mostly polyunsaturated and monounsaturated fat sources such as fish, nuts, and vegetable oils)
True or false?

Answer 22

Intakes of Fats
• Blood lipid profile: results of blood tests that reveal a person’s total cholesterol, triglycerides, and various lipoproteins

• Desirable blood lipid profile:
• Total cholesterol: 200 mg/dL
• LDL cholesterol: 100 mg/dL
• HDL cholesterol: 60 mg/dL
• Triglycerides: 150 mg/dL

•Of all the nutrients, fat is most often linked with heart disease, some types of cancer, and obesity

Question 23

What are health effects of fat
And health effect of omega 3
What are the sources of omega3 and pmega 6

Answer 23

Cancer: Dietary fat does not seem to initiate cancer development but, instead, may promote cancer once it has arisen

•The relationship between dietary fat and the risk of cancer differs for various types of cancers

• Obesity: Fat contributes more than twice as many kcalories per gram as either carbohydrate or protein
•
•Consequently, people who eat high-fat diets regularly may exceed their energy needs and gain weight, especially if they are inactive

• Because fat boosts energy intake, cutting fat from the diet can be an effective strategy in cutting kcalories.
Health Effects
•High blood LDL cholesterol poses a risk of heart disease, and high intakes of saturated and trans fats, specifically, contribute most to high LDL which is associated with heart diseases

• Omega-3 fatty acids appear to be protective
• Regular consumption of omega-3 fatty acids helps to prevent blood clots, protect against irregular heartbeats, and lower blood pressure, especially in people with hypertension or atherosclerosis.

Omega3:
Linolenic acid-Oils(flaxseed and flaxseed nut ,canola,walnut,wheat germ,soybean)

EPA and DHA- Human Milk
Pacific oysters and fish(mackerel,salmon,bluefish,anchovy,sardines,herrings,tuna

Omega 6:
Linoleic acid: VC egetable oils(sunflower,corn,soybean, cottonseed),poultry fat,nuts,seeds
Arachidonic acid:meats,poultry,eggs,

Question 24

What is the structure of proteins and what atoms do they contain?
Which atom gives the name amino to the amino acids?
What attachment site distinguishes each amino acid from others

Answer 24

Chemically, proteins contain the same atoms as carbohydrates and lipids—carbon (C), hydrogen (H), and oxygen (O)—but proteins also contain nitrogen (N) atoms

• The nitrogen atoms give the name amino (nitrogen containing) to the amino acids—
• All amino acids have the same basic structure—a central carbon (C) atom with a hydrogen atom (H), an amino group (NH2), and an acid group (COOH) attached to it
• A fourth attachment site known as the side group or side chain distinguishes each amino acid from the others.

Question 25

How are peptide bonds which link amino acids formed?

The bonds are formed tvrough what process and broken through what process?

Answer 25

Peptide bonds which link amino acids form when the acid group (COOH) of one amino acid joins with the amine group (NH2) of a second amino acid and released a molecule of water
(Condensation)

•The bonds are formed through condensation and broken through hydrolysis(hydroxyl group and hydrogen group from water are added

Question 26

What are the types kf
Amino acids
What are conditionally essential amino acids?
Which amino acid do premature infants lack and thus this amino acid is given as supplement (i think) and is thereby a conditionally essential amino acid though under normal circumstances its non essential
How many amino acids are there?
How many are essential and none essential
Name them all

Answer 26

Essential Amino Acids – must be consumed in the diet cuz body cant synthesize em
Examples:histidine,isoleucine,leucine,lysine,methionine,phenylalanine,threonine,tryptophan,valine

•Nonessential Amino Acids – can be synthesized in the body
Examples- arginine,alanine,asparagine,aspartic acid,cysteine,glutamic acid,glutamine,glycine,proline,serine,tyrosine

• Conditionally Essential Amino Acids– cannot be synthesized due to illness or lack of necessary precursors
• Premature infants lack sufficient enzymes needed to create arginine

20 amino acids
9 essential
11 non essential

Question 27

How is protein digested

Answer 27

Mechanical digestion of proteins begins by chewing,tearing and mixing food w salivary juices to form bolus
In the stomach,HCL denatures the proteins, and activates pepsinogen to form pepsin. Pepsin breaks polypeptide chains into smaller polypeptides
Enzymes from pancreas enter the small intestine and comtinue to cleave peptide bonds,resulting in dipeptides,tripeptides and single amino acids
Small intestine lining:tripeptidase and dipeptidase on the suface of small intestine cells finish digestion to yield single amino acids which can then be absorbed

Question 28

Name five functions of proteins

Answer 28

Functions of protein
•Provide structural and mechanical support:proteins are the bodys bodybuilding materials . They produce hair,eyelashes,nails,etc
•Maintain body tissues
•Functions as enzymes and hormones-proteins are needed to produce most enzymes that speed up reactions in the body
•Help maintain acid base balance-act as buffers to help keep the pH of body fluids within a tight range
•Transport nutrients through the blood and in and out of the cells
•Assist the immune system:proteins create specialized antibodies that attack pathogens that may cause illness
•Serve as a source of energy when necessary

Question 29

What are the protein recommendations for healthy non pregant adults and pregnant women,people recovering from surgery or injury and growing children
Whats the protein requirement per kilogram body weight

Answer 29

Healthy, nonpregnant adults
•Should consume enough to replace what is used every day
•The goal is nitrogen balance
•Protein requirement is 0.8g per kilogram body weight

• Pregnant woman, people recovering from surgery or injury, and growing children
• Should consume enough to build new tissue

Question 30

What are the types of proteins based kn their quality
Which type contains all the nine essential amino acids?
Plant sources ar what type of proteins?
Which type of protien Provides sufficient protein to synthesize nonessential amino acids?

Answer 30

High quality protein
•Is digestible
•Contains all essential amino acids
•Provides sufficient protein to synthesize nonessential amino acids

Complete proteins
•Contain all nine essential amino acids
•Usually animal source are complete proteins
•Are considered higher quality

• Incomplete proteins
• Low in one or more essential amino acid
• Usually plant sources are incomplete

Question 31

What are complimentary proteins
Legines have what type of amino acids but fall shirt in which amino acids?
What about grains?

Answer 31

Complementary proteins

– Combinations of incomplete proteins that, when added together, result in a complete protein
• Legumes: provide plenty of isoleucine (Ile) and lysine (Lys) but fall
short in methionine (Met) and tryptophan (Trp)

•Grains have the opposite strengths and weaknesses, making them
a perfect match for legumes.

– Usually, combining a complete protein with an incomplete protein is considered complementary

Question 32

What are the protein intake recommendations?

American College of Sports Medicine, the American Dietetic Association, and other experts advocate
•50–100% more protein for competitive athletes participating in endurance exercise or resistance exercise
•Typically this population eats more and therefore gets additional protein
True or false
What are the best sources of protein?

Answer 32

Protein intake recommendations
•10–35% of total daily kilocalories
•Adults over 18
•0.8 g/kg daily

Proteins are abundant in
•Dairy foods
•Meats
•Poultry
•Meat alternatives such as dried beans, peanut butter, nuts, and soy

Question 33

A well-balanced diet can meet daily protein needs
•Best source of protein are animal products
•Eggs
•Lean meats
•Low-fat or fat-free dairy products
•Plant proteins such as soy, grains, and vegetables supply substantial proteins

•Most people consume adequate protein from their diet and do not need protein supplements
True or false?

What are the health effects of eating too much protein

Answer 33

Increased risk of heart disease
- Foods rich in animal protein also tend to be rich in saturated fats which have associations with heart diseases

• Inadequate intake of protein may also compromise bone health.
• Increased risk of kidney stones

➢Increased risk of calcium loss from bones:

•When protein intake is high, calcium excretion increases.

➢Increased risk of colon cancer

➢Displacement of other nutrient-rich, disease preventing foods

➢Increased Weight
•Protein-rich foods are often fat-rich foods that contribute to weight gain with its accompanying health risks.

Question 34

Without adequate protein,what things can happen to the body

Protein-energy malnutrition (PEM)
•Protein is used for energy rather than its other functions in the body
•Other important nutrients are in short supply
•More prevalent in infants and children
•17,000 children die each day as a result
True or false
What are the types of
Protein energy malnutrition

Answer 34

Without adequate protein
•Cells lining the GI tract are not sufficiently replaced as they slough off
•Digestive function is inhibited
•Absorption of food is reduced
•Intestinal bacteria gets into the blood and causes septicemia
•Immune system is compromised due to malnutrition and cannot fight infection

Kwashiorkor
Marasmus
Marasmic kwashiorkor

Question 35

What causes kwashiorkor and give six symptoms
What causes marasmus and give five symptoms
What is marasmic kwashiorkor
Give two signs and symptoms

Answer 35

➢Severe protein deficiency
•Generally result of a diet high in grains and deficient in protein
➢Symptoms range from
•Edema in legs, feet, and stomach
•Muscle tone and strength diminish
•Hair is brittle and easy to pull out
•Appear pale, sad, and apathetic
•Prone to infection, rapid heart rate, excess fluid in lungs, pneumonia, septicemia, and water and electrolyte imbalances

➢Results from a severe deficiency in kilocalories
•Frail, emaciated appearance
•Weakened and appear apathetic
•Many cannot stand without support
•Look old
•Hair is thin, dry, and lacks sheen
•Body temperature and blood pressure are low
•Prone to dehydration, infections, and unnecessary blood clotting

Chronic deficiency in kilocalories and protein
•Have edema in legs and arms
•Have a “skin and bones” appearance
•With treatment the edema subsides and appearance becomes more like someone with marasmus

Question 36

What is the treatment for protein energy deficiency
Why do people choose vegetarian diets?
Name three types of vegetarians

Answer 36

Medical and nutritional treatment can dramatically reduce mortality rate
•Should be carefully and slowly implemented
•Step 1 – Address life-threatening factors
•Severe dehydration
•Fluid and nutrient imbalances
•Step 2 – Restore depleted tissue
•Gradually provide nutritionally dense kilocalories and high-quality protein
•Step 3 – Transition to foods and introduce physical activity

Ethical
•Religious
•Environmental
•Health

Vegans
Lactovegetarian 
Lacto-ovo-vegetarian
Ovo vegetarian
Semivegetarian

Question 37

What are the benefits of a healthy vegetarian diet and the risks of a vegetarian diet

Answer 37

Benefits of a healthy vegetarian diet
•Reduced risk of
•Heart disease
•High blood pressure
•Diabetes

• Potential risks of a vegetarian diet
• Underconsumption of certain nutrients
• Protein
• Vitamin B12

Question 38

Vegetarian diets can be a healthy eating style that may help reduce the risk of some chronic disease
•Some vegetarians abstain from all animal products
•Some vegetarians eat eggs and dairy in limited amounts
True or false

Name four nutrients vegetarians need a lot

Answer 38

• Vegetarians must plan their diets carefully to meet their nutrient needs, especially
• Protein
• Iron
• Zinc
• Calcium
• Vitamin D

Question 39

Fat intake of daily kilocalories ahould be how much of faily kilocalories?

Answer 39

Majority of daily kilocalories should come from carbohydrate-rich foods
•Fat intake should be no more than about one-third of daily kilocalories
•Protein should provide the rest of the daily kilocalories