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- 1. What are the three major classes of carbohydrates? Describe each in one sentence1. what is the reason why lactose is considered to have the least sweet taste from all other kinds of carbohydrates? 2. Why monosaccharides have the sweetest taste from all carbohydrates ? 3. Why polysaccharides have the least sweet from all other carbohydrates?1)What is the chemical structure of a trans fat compared to that of a non-trans fat? 2)How much trans fat do you consume daily? 3)How would you balance the needs of the food industry with the health risks associated with changing the chemical composition of a food ?
- 1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important? 2. What are the health effects of lipids?2. What are the main types of molecules classified as lipids?1. What are the two main functions of lipids in humans? 2. Why are lipids “waterproof”? 3. Give an example that illustrates lipids being waterproof?
- 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?2. What distinguishes fiber from other types of carbohydrates? a) It can be easily digested b) It breaks down into glucose in the body c) It remains undigested in the human body d) It is a type of protein1. Discuss how two polysaccharides, starch and cellulose, each having the same subunit (glucose), have completely different properties. Why can we digest starch but notcellulose? 2.- Describe how weak bonds can hold large macromolecules together.
- 1. Define and give there functions a. Carbohydrates b.polysaccharides4. Discuss how the structural/chemical properties of fat affect its physical characteristics and stability. How do these different properties impact health and wellness? Give examples.1. Which of the following is not a type of carbohydrate? 2. What is the ratio of carbon to hydrogen to oxygen in monosaccharides? 3. Olive oil, a liquid at room temperature, is an example of which type of fatty acid? 4.Which of the following is a function of proteins?
