1
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NS 1410 EXAM 2 TTU Questions and
Answers (100% Correct Answers) Already
Graded A+
chemical structure of protein [ Ans: ] the structure of each
protein is dictated by the DNA of the gene
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contain carbon, hydrogen, oxygen and nitrogen
chemical structure of fats [ Ans: ] long chains of carbon atoms
bound to each other and hydrogen atoms
recommended amount of fat [ Ans: ] 30% or less of total calories
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from fat (range 56 g to 97 g)
recommended amount of protein [ Ans: ] AMDR 10t o 35 % of
daily calories (.8 g every 1 kg of body weight)
recommended amount of fiber [ Ans: ] 14g per 1,000 calories
consumed
food sources of all types of fats [ Ans: ] saturated - animal fats,
some vegetable oils, tropical oils
monounsaturated - canola oil, olives and olive oil, peanuts,
peanut butter, peanut oil, avocados (COPA)
polyunsaturated - corn, sesame safflower, sunflower, and soybean
oils
food sources of all types of protein [ Ans: ] meats, dairy products,
soy, legumes, whole grains, nuts
complete proteins [ Ans: ] contains sufficient amounts of all nine
essential amino acids, considered high quality proteins
, 2
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incomplete proteins [ Ans: ] does NOT contain all essential amino
acids, typically plant sources except soy
limited amino acids [ Ans: ] essential amino acid that is missing or
in the smallest supply, can slow down or halt protein synthesis
mutual supplementation [ Ans: ] two or more incomplete
proteins put together to make a complete protein (ex. rice and
beans)
functions of fat [ Ans: ] 1. energy source
2. carrier for fat soluble vitamins
3. essential for body functions such as retaining body heat
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4. provides flavor & texture to foods
5. helps make you feel satiated
functions of proteins [ Ans: ] 1. helps repair, replace, and
turnover
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2. function as enzymes
3. maintenance of fluid & electrolyte balance
4. regulation of pH levels
5. serve as antibodies
6. secondary energy source
7. function as transport proteins
hydrogenation [ Ans: ] the addition of hydrogen atoms to
unsaturated fatty acids, converts liquid oils into a more solid form,
cheap way to add shelf life
storage sites for fats [ Ans: ] fat enters the small intestine, bile is
secreted from the gall bladder into the small intestine. bile
produced by the liver and stored in gall bladder, pancreas
enzymes break fat into two separate fatty acids and a
monoglycride
health benefits and side effects of omega 3 [ Ans: ] decreases
blood clotting, reduces risk for heart attack, may decrease
For Expert help and assignment solutions, +254707240657
NS 1410 EXAM 2 TTU Questions and
Answers (100% Correct Answers) Already
Graded A+
chemical structure of protein [ Ans: ] the structure of each
protein is dictated by the DNA of the gene
© 2025 Assignment Expert
contain carbon, hydrogen, oxygen and nitrogen
chemical structure of fats [ Ans: ] long chains of carbon atoms
bound to each other and hydrogen atoms
recommended amount of fat [ Ans: ] 30% or less of total calories
Guru01 - Stuvia
from fat (range 56 g to 97 g)
recommended amount of protein [ Ans: ] AMDR 10t o 35 % of
daily calories (.8 g every 1 kg of body weight)
recommended amount of fiber [ Ans: ] 14g per 1,000 calories
consumed
food sources of all types of fats [ Ans: ] saturated - animal fats,
some vegetable oils, tropical oils
monounsaturated - canola oil, olives and olive oil, peanuts,
peanut butter, peanut oil, avocados (COPA)
polyunsaturated - corn, sesame safflower, sunflower, and soybean
oils
food sources of all types of protein [ Ans: ] meats, dairy products,
soy, legumes, whole grains, nuts
complete proteins [ Ans: ] contains sufficient amounts of all nine
essential amino acids, considered high quality proteins
, 2
For Expert help and assignment solutions, +254707240657
incomplete proteins [ Ans: ] does NOT contain all essential amino
acids, typically plant sources except soy
limited amino acids [ Ans: ] essential amino acid that is missing or
in the smallest supply, can slow down or halt protein synthesis
mutual supplementation [ Ans: ] two or more incomplete
proteins put together to make a complete protein (ex. rice and
beans)
functions of fat [ Ans: ] 1. energy source
2. carrier for fat soluble vitamins
3. essential for body functions such as retaining body heat
© 2025 Assignment Expert
4. provides flavor & texture to foods
5. helps make you feel satiated
functions of proteins [ Ans: ] 1. helps repair, replace, and
turnover
Guru01 - Stuvia
2. function as enzymes
3. maintenance of fluid & electrolyte balance
4. regulation of pH levels
5. serve as antibodies
6. secondary energy source
7. function as transport proteins
hydrogenation [ Ans: ] the addition of hydrogen atoms to
unsaturated fatty acids, converts liquid oils into a more solid form,
cheap way to add shelf life
storage sites for fats [ Ans: ] fat enters the small intestine, bile is
secreted from the gall bladder into the small intestine. bile
produced by the liver and stored in gall bladder, pancreas
enzymes break fat into two separate fatty acids and a
monoglycride
health benefits and side effects of omega 3 [ Ans: ] decreases
blood clotting, reduces risk for heart attack, may decrease
