2. Summarize the major amino acids and their characteristics.3. Give the characteristic features of other amino acids and highlight the sidechain that is unique.

Introduction: Amino acids are molecules that contain an amino group, a carboxylic acid…

Answered: 2. Summarize the major amino acids and…

Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)

14th Edition

ISBN:9781305627994

Author:Frances Sizer, Ellie Whitney

Publisher:Frances Sizer, Ellie Whitney

Chapter5: The Lipids: Fats, Oils, Phospholipids, And Sterols

Section: Chapter Questions

Problem 2CT

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1. Explain how a diet low in carbohydrate and fat helps reduce body fat
1. Why is it important to pay attention to essential amino acids if you are a vegetarian/vegan?
1. Explain why protein should be included in the diet? 2. State several reasons why carbohydrates are usually needed in more amounts than fats in the diet.
1- ‏Which one of the following statements describes non - essential amino acids ? a) They can be synthesized from essential amino acids . b) They are ingested but not used in protein synthesis . c) They are stored in adequate amounts so are not needed in the diet . d) They are less important in cells than essential amino acids . 2- ‏Some proteins contain additional amino acids that arise by modification of an amino acid already present in a peptide , examples include: a) Gamma Amino Butyric Acid. b) 5 - hydroxy Lysine c) 4 - hydroxy proline d) All of the above e) None of the above
1. Explain the stepwise breakdown of starch. 2. Discuss the role of undigestible carbohydrates in human nutrition and health.
18) Which of the following is most likely a function of protein in the body? A) Removes metabolic wastes B) Repairs muscle cells C) Helps move foods through the digestive system D) Insulates body organs against shock
1. Describe the Digestion and absorption of Protein. Topic: protein metabolism
The role of the liver in digestion is to: a. synthesize aminopeptidase and dipeptidase to digestpolypeptides. b. synthesize lipase to form free fatty acids. c. secrete trypsin to break the bonds in polypeptides. d. secrete bicarbonate ions and bile salts to help emulsify fats. e. store bile between meals.
Which of the following is a water-soluble vitamin? vitamin A vitamin E vitamin K vitamin C
4. 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.
6. What is good diet?
4.What is considered a good balance of proteins, carbohydrates, and fats? Group of answer choices a.High protein and carbohydrates, with very little fat b.Almost equally balanced, with carbohydrates slightly higher percentage c.High protein a third fat, and low carbohydrates

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2. Summarize the major amino acids and their characteristics. 3. Give the characteristic features of other amino acids and highlight the side chain that is unique.