Sci 228 Nutri Health & Wellness Entire Course

carbohydrates. Fats and oils are recommended but the dieter needs to make sure they do not

glycogen 11. glycogen 12. urea 13. triglyceride 14. peptide bonds 15.

4) I cannot answer this question with the information presented, but it should be pretty straightforward to say which foods

Eliminating all animal products from the diet increases the risk of certain nutritional deficiencies. Micronutrients of special concern for the vegan include vitamins B-12 and D, calcium, fatty acids such as omega 3 which can be obtained from oily fish. Unless vegans regularly consume foods that are fortified with these nutrients, appropriate dietary/vitamin supplements need to be consumed. Iron deficiency which can cause anaemia will also be a concern as they do not consume any red meat to be able to get the iron their body requires.

saturated sources (dairy products, meat, margarine, chocolate, coconut oil, etc.), unsaturated/MUFAs/PUFAs sources (safflower/olive/soybean oils, tuna, salmon, etc.)

5. What are “lipids?” Some lipids are liquid at room temperature whereas other lipids are solid at room temperature. What accounts for this difference? Are all fats considered to be lipids? Are all lipids considered to be fats? If not, what else besides fats are considered lipids? What distinguishes “lipids” and “phospholipids?”

b) Janine made this statement: “… if your brain doesn’t get carbs—well, glucose, anyway—you get

Foods which are high in calcium, fiber, vitamins (A, C, and E), potassium, and magnesium.

Coconut. All of the foods listed are high in arginine. Arginine is a type of vitamin

23) Which of the following is not considered a source of complete protein in human nutrition?

A molecule of dietary fat typically consists of several fatty acids (containing long chains of carbon and hydrogen atoms), bonded to a glycerol. They are typically found as triglycerides (three fatty acids attached to one glycerol backbone). Fats may be classified as saturated or unsaturateddepending on the detailed structure of the fatty acids involved. Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length. Unsaturated fats may be further classified as monounsaturated (one double-bond) or polyunsaturated (many double-bonds). Furthermore, depending on the location of the double-bond in the fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids. Trans fats are a type of unsaturated fat with trans-isomer bonds; these are rare in nature and in foods from natural sources; they are typically created

Of particular interest are those chemicals, which mimic the female hormone of estrogen, which is

At one point in time, veganism appeared problematic due to the lack of necessary vitamins, minerals, and proteins in the diet.

More and more research studies are finding that getting enough Omega-3 fatty acids is critical to our health in many ways. Omega-3 fats are essential for the survival of the human body, but our bodies can't manufacture them on their own, so we need to get them from the foods we eat. Good dietary sources of Omega-3 fatty acids are fish and seafood, like salmon, tuna, sardines, halibut, herring, algae and krill, plus some plants and nut oils such as flaxseeds and flaxseed oil, canola oil, soybeans and soybean oil, pumpkin seeds and pumpkin seed oil, purslane, perilla seed oil, and walnuts and walnut oil.

B. Matching type. Match concepts in column left with the best answers in column right. Write letters only.