NS 1410-001 EXAM 2 REVIEW—CH. 5-8 STUDY GUIDE
1. Be able to recognize chemical structures of proteins and fats - ANSWER
Recommended amounts of fat, protein and fiber. (Depending on the nutrient this
may be RDA, AMDR or Heart Association) - ANSWER RDA Lipid -NA Protein-
Fiber-
AMDR Lipid - 20-35% Protein- Fiber-
Heart Association Lips- <30% Protein- Fiber-
Food sources of:
a. All types of fats
b. All types of proteins - ANSWER Fats: veggie oils, animal fat, (fish O-3)
Protein: animal and soy
Definition of types of proteins:
• Complete, incomplete, limiting amino acids, mutual supplementation. -
ANSWER Complete: All 9 essential amino acids are sufficient
Incomplete: INsufficient essential amino acids, Not sufficient for growth and
health, considering a 'low-quality' protein, Typically a plant source
Limiting amino acids: Essential amino acids that are missing or small amounts,
inadequate energy consumption
Mutual supplements: 2 or more incomplete proteins
Functions of fats and proteins - ANSWER Lipids - Carry fat- soluble vitamins,
function of ( cell membrane structure, nerve cell transmission, protection of
internal organs, insulation to retain heat) Provide taste smell, and tenderness to
food, Provides SATIATED.
Hydrogenation - ANSWER Addition to hydrogen atoms to unsaturated fatty acid
(longer shelf life)
Creates trans fatty acids
increase risk of cardiovascular disease
Storage sites for fats - ANSWER ...Muscle and adipose tissue
Health benefits and side effects of omega 3 and omega 6 fatty acids - ANSWER
Omega 6 {linopleic acid} - Increased blood clotting & increased inflammatory
responses (arachidonic acid)
Omega 3{ Alpha- linolenic acid} -decreased blood clotting {reduces risk of heart
attack} Excess could cause hemorrhagic stroke, large amounts may decrease
inflammation pain with rheumatoid (autoimmune disease)
, GOAL: keep both balanced
Define lipoprotein - ANSWER Fats are packaged into structures; a mixture of
TG's, cholesterol, phospholipids and special protein molecules
Know enzymes to digest fat - ANSWER Pancreatic lipase (fatty acids &
monoglyceride)
Digestion of fat in the small intestine - ANSWER 1. fat enters the small intestine
2. Bile is secreted into gall bladder into small intestine 3. CCK stimulates
pancreas to release pancreatic enzyme 4. Pancreatic lipase breaks fat into two
separate fatty acids and monglyceride
*( MIcelles: capture lipid digestion products and transport them into enterocyte
for absorption)
Transport of fats and what each lipoprotein mainly carries - ANSWER
Know lipoprotein abbreviations (LDL, HDL, etc.) - ANSWER Chylomicrons-
presents only after a meal
VLDLs- very low- density lipoproteins
LDLs- low-density lipoproteins (bad cholesterol)
HDLs- high- density lipoproteins (good cholesterol)
Phospholipids - ANSWER Aid in emulsifying fats in bloodstream
Are manufactured in our bodies so they are not required in our diets
Ways to increase HDL - ANSWER Physical activity- > 30 mins/day for 7 days
avoid smoking
eat less total fat
moderate intake of alcohol increase HDl
omega 3 fatty acids
The chemical and physical differences between saturated, monounsaturated,
polyunsaturated and trans fats, omega 3 and omega 6 fatty acids - ANSWER
Saturated- Animal fat;
Monounsaturated
polyunsaturated
Trans fats
Omega 3
Omega 6
Purpose of hydrogenation of fats, process and food sources - ANSWER
Hydrogenation: the addition of hydrogen atoms to unsaturated fatty acids
* Creates trans fatty acids
* increases risk for cardiovascular disease
1. Be able to recognize chemical structures of proteins and fats - ANSWER
Recommended amounts of fat, protein and fiber. (Depending on the nutrient this
may be RDA, AMDR or Heart Association) - ANSWER RDA Lipid -NA Protein-
Fiber-
AMDR Lipid - 20-35% Protein- Fiber-
Heart Association Lips- <30% Protein- Fiber-
Food sources of:
a. All types of fats
b. All types of proteins - ANSWER Fats: veggie oils, animal fat, (fish O-3)
Protein: animal and soy
Definition of types of proteins:
• Complete, incomplete, limiting amino acids, mutual supplementation. -
ANSWER Complete: All 9 essential amino acids are sufficient
Incomplete: INsufficient essential amino acids, Not sufficient for growth and
health, considering a 'low-quality' protein, Typically a plant source
Limiting amino acids: Essential amino acids that are missing or small amounts,
inadequate energy consumption
Mutual supplements: 2 or more incomplete proteins
Functions of fats and proteins - ANSWER Lipids - Carry fat- soluble vitamins,
function of ( cell membrane structure, nerve cell transmission, protection of
internal organs, insulation to retain heat) Provide taste smell, and tenderness to
food, Provides SATIATED.
Hydrogenation - ANSWER Addition to hydrogen atoms to unsaturated fatty acid
(longer shelf life)
Creates trans fatty acids
increase risk of cardiovascular disease
Storage sites for fats - ANSWER ...Muscle and adipose tissue
Health benefits and side effects of omega 3 and omega 6 fatty acids - ANSWER
Omega 6 {linopleic acid} - Increased blood clotting & increased inflammatory
responses (arachidonic acid)
Omega 3{ Alpha- linolenic acid} -decreased blood clotting {reduces risk of heart
attack} Excess could cause hemorrhagic stroke, large amounts may decrease
inflammation pain with rheumatoid (autoimmune disease)
, GOAL: keep both balanced
Define lipoprotein - ANSWER Fats are packaged into structures; a mixture of
TG's, cholesterol, phospholipids and special protein molecules
Know enzymes to digest fat - ANSWER Pancreatic lipase (fatty acids &
monoglyceride)
Digestion of fat in the small intestine - ANSWER 1. fat enters the small intestine
2. Bile is secreted into gall bladder into small intestine 3. CCK stimulates
pancreas to release pancreatic enzyme 4. Pancreatic lipase breaks fat into two
separate fatty acids and monglyceride
*( MIcelles: capture lipid digestion products and transport them into enterocyte
for absorption)
Transport of fats and what each lipoprotein mainly carries - ANSWER
Know lipoprotein abbreviations (LDL, HDL, etc.) - ANSWER Chylomicrons-
presents only after a meal
VLDLs- very low- density lipoproteins
LDLs- low-density lipoproteins (bad cholesterol)
HDLs- high- density lipoproteins (good cholesterol)
Phospholipids - ANSWER Aid in emulsifying fats in bloodstream
Are manufactured in our bodies so they are not required in our diets
Ways to increase HDL - ANSWER Physical activity- > 30 mins/day for 7 days
avoid smoking
eat less total fat
moderate intake of alcohol increase HDl
omega 3 fatty acids
The chemical and physical differences between saturated, monounsaturated,
polyunsaturated and trans fats, omega 3 and omega 6 fatty acids - ANSWER
Saturated- Animal fat;
Monounsaturated
polyunsaturated
Trans fats
Omega 3
Omega 6
Purpose of hydrogenation of fats, process and food sources - ANSWER
Hydrogenation: the addition of hydrogen atoms to unsaturated fatty acids
* Creates trans fatty acids
* increases risk for cardiovascular disease
