1. A 50-years-old man consumes daily about 90 g of fat of animal origin (fattymeat, butter, cheese), another man of the same age - 50 g of fat of animal originand 30 g of plant oil. Which food is healthier? For the answer:a) name the differences in fatty acid composition of these TAGS;b) draw the structures of the TAG molecules specific to animal fat solid at roomtemperature and to olive oil liquid at the same temperature;c) explain which TAGS are more useful.urinediffo

Triacyl glycerols (TAGs) are formed when the three -OH groups of glycerol are esterified with fatty…

Answered: 1. A 50-ycars-old man consumes daily…

Nutritional Sciences: From Fundamentals to Food, Enhanced Edition

3rd Edition

ISBN:9781337486415

Author:McGuire

Publisher:McGuire

Chapter2: Nutritional Assessment And Dietary Planning

Section: Chapter Questions

Problem IADWPA

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1) Discuss recent findings on the effects of consumption of cholesterol and saturated, polyunsaturated, and monounsaturated fats. Give examples of each type of fat. 2) We often think only of DNA and RNA as nucleic acids. Discuss the role of other, less “well-known” nucleic acids, such as cAMP, cGMP, NADH, NADPH, and FADH. 3) Collagen is a very important structural protein in animals. Discuss the various parts of the body in which collagen is an important structural molecule and what its function is at each body location.
1. Name the process by which rice can become porridge or congee. Give details of the process in relation to the example. 2.(a) What is the name of the fat after hydrogenation? Draw a hydrogenated fatty acid. (Please include the atoms involved in the molecule) 2.(b) Give an example of hydrogenated fats from vegetable oil. How are these fats harmful to our health? 4. Briefly describe the digestion of this form of carbohydrate described in (iv) in mouth and small intestine before absorption. 6. Part Stomach secretes a chemical that makes it to have a low pH. Name this chemical and give TWO functions of this chemical. 6.e One structural feature in F facilitates absorption of nutrients. Name this structure.
1..Calculate the number of kcal and amount of protein provided by the following formula: 500 mL of 50% dextrose and 1 liter of a 10% amino acid solution. If 250 mL of a 20% intravenous fat emulsion were added, how many more kcal would be provided?
1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important? 2. What are the health effects of lipids?
1.After a meal, most dietary fat is transported to the bloodstream in particles known as -chylomicrons -high-density lipoproteins - low density lipoproteins -very-low-density lipoprotein 2.All of the following statements about linolenic acid are correct EXCEPT: -It is found in a wide variety of -foods. It is 18 carbons in length. -It is an omega-3 fatty acid. -It is essential. 3.Triglycerides perform which of the following functions in the body? -All answers are correct Provide -energy Insulation -Shock absorption 4.Which of the following is a benefit of consuming omega-3 fatty acids? -They may play a role in the prevention and treatment of heart disease. -They may decrease the risk of constipation. -Omega-3 fatty acids have less kcalories than saturated fats. -All of the answers are benefits of omega-3 fatty acids. 5.Which of the following is true about the digestion and absorption of protein? -Amino acids travel to the liver via -the portal vein. Protein digestion begins in the…
1. a. Explain why the melting point of palmitic acid (16 carbons, no double bonds) is slightly lower thanthat of stearic acid (18 carbons, no double bonds). Explain why the melting point of oleic acid (18carbons, one double bond) is lower than that of stearic acid b. A mixture of lipids containing phosphatidic acid, cholesterol, testosterone, phosphatidylserine, andphosphatidylethanolamine was applied to a hydrophobic interaction chromatography column. Thecolumn was washed with a high salt buffer, and the lipids were then eluted with decreasing saltconcentrations. In what order would the lipids be eluted from the column? Explain your answer.
Unhealthy saturated fats are often animal-based, while the more healthy unsaturatedfats are often plant-based. What is the difference between saturated and unsaturated fats inwhole cow’s milk vs. soy milk according to the image?
Which of the following statements regarding lipids is most accurate? 1. The empirical formula for lipids is typically C1H201 2. Saturated fats tend to be solid at room temperature because of the polar hydrocarbon Chain. 3. Polyunsaturated fats tend to be liquid at room temperature due to numerous double bonds in the hydrocarbon chains 4. Saturated fats tend to be liquid at room fèmperature due to hydrogen bonding 5. Lipids are synthesized by ribosomes
1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important? 2. What are the health effects of lipids? 3. What are the benefits derived from omega-3 polyunsaturated fats? 4. Which is better, butter or margarine? Why?
For no. 1–2, refer to the figure below. 1. Which part of the fatty acid will likely interact with water? A. 1 B. 2 C. Both 1 and 2 D. Either 1 or 2 2. Which part of the fatty acid will likely interact with hexane? A. 1 B. 2 C. Both 1 and 2 D. Either 1 or 2
1. Describe briefly the hydrolysis reaction for carbohydrates as indicated to the picture A. What organ is responsible for the production of insulin and glucagon? B. Where does glycogen get stored?
1. Draw the structure of a cholesterol ester where cholesterol is esterified with palmitic acid. is this polar or nonpolar acid 2. Draw the strucutre of lecithin containing stearic acid on carbon 1 and arachidonic acid on carbon 2 of glycerol. is this polar or nonpolar acid 3.Disccuss the medical sginificance of cholesterol , cholesterol ester,l ecithin and choline . 4. Give examples of phosphoglycerides and sphingolipids of biological importance .

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