Nutrition Exam 2

Flashcard 1: Q: What are the three categories of lipids?
A: Triglycerides, Phospholipids, Sterols (Cholesterol).

Flashcard 2: Q: What is the difference between solid fats and liquid fats at room temperature?
A: Solid fats (butter, lard) are typically saturated, while liquid fats (vegetable oils) are usually unsaturated.

Flashcard 3: Q: What are saturated fatty acids?
A: Fatty acids with no double bonds; they are typically found in animal fats.

Flashcard 4: Q: What are monounsaturated fatty acids?
A: Fatty acids with one double bond; found in olive oil.

Flashcard 5: Q: What are polyunsaturated fatty acids?
A: Fatty acids with two or more double bonds; found in sunflower oil and fish oil.

Flashcard 6: Q: What are food sources of saturated fats?
A: Butter, cheese, red meat, coconut oil.

Flashcard 7: Q: What are food sources of monounsaturated fats?
A: Olive oil, avocados, nuts.

Flashcard 8: Q: What are food sources of polyunsaturated fats?
A: Fish (omega-3s), flaxseeds, walnuts, sunflower oil.

Flashcard 9: Q: What are the functions of triglycerides?
A: Provide energy, store energy, insulate, protect organs.

Flashcard 10: Q: What are the functions of phospholipids?
A: Form cell membranes, aid in fat digestion, and are used in foods like margarine and salad dressings.

Flashcard 11: Q: What is cholesterol used for in the body?
A: Component of cell membranes, precursor for hormones, bile acids.

Flashcard 12: Q: What is an emulsifier?
A: A substance that helps fats and water mix (e.g., bile in digestion).

Flashcard 13: Q: How many calories are in 1 gram of fat?
A: 9 calories.

Flashcard 14: Q: What are omega-3 fatty acids?
A: Essential fatty acids like alpha-linolenic acid (ALA), found in flaxseeds, walnuts, and fish.

Flashcard 15: Q: What are omega-6 fatty acids?
A: Essential fatty acids like linoleic acid, found in sunflower oil, corn oil.

Flashcard 16: Q: What are the health benefits of omega-3 fatty acids?
A: Reduce inflammation, support brain function, lower risk of cardiovascular disease.

Flashcard 17: Q: What enzyme breaks down triglycerides during digestion?
A: Lipase.

Flashcard 18: Q: What is the role of bile in fat digestion?
A: Bile emulsifies fats to help them mix with water during digestion.

Flashcard 19: Q: What is a chylomicron?
A: A particle that transports dietary fat from the small intestine to the lymphatic system.

Flashcard 20: Q: What is LDL cholesterol known as?
A: "Bad cholesterol" because it carries cholesterol to cells.

Flashcard 21: Q: What is HDL cholesterol known as?
A: "Good cholesterol" because it removes excess cholesterol from the bloodstream.

Flashcard 22: Q: What is atherosclerosis?
A: A condition where plaque builds up in arteries, narrowing and blocking them, often due to high cholesterol and poor diet.

Flashcard 23: Q: What dietary habits promote heart health?
A: Increase intake of fruits, vegetables, whole grains, and healthy fats (omega-3s), and limit saturated fat, trans fats, and sodium.

Flashcard 24: Q: What are essential amino acids?
A: Amino acids that the body cannot synthesize and must be obtained from food.

Flashcard 25: Q: What is protein denaturation?
A: The process where a protein loses its structure and function due to heat or pH changes.

Flashcard 26: Q: What are the food sources of complete proteins?
A: Animal products like meat, poultry, fish, eggs, and soy.

Flashcard 27: Q: What are complementary proteins?
A: Two or more incomplete proteins that together provide all essential amino acids (e.g., beans and rice).

Flashcard 28: Q: What is the final breakdown product of protein digestion?
A: Amino acids.

Flashcard 29: Q: What are the functions of proteins?
A: Enzymes, antibodies, hemoglobin, muscle structure, transport, and immune response.

Flashcard 30: Q: What is the recommended daily allowance (RDA) for protein intake?
A: 0.8 grams per kilogram of body weight for adults.

Flashcard 31: Q: What is the caloric value of 1 gram of protein?
A: 4 calories per gram.

Flashcard 32: Q: What is Kwashiorkor?
A: A protein deficiency that leads to edema, irritability, and delayed growth.

Flashcard 33: Q: What is Marasmus?
A: A severe malnutrition due to both protein and calorie deficiency, causing muscle wasting and weight loss.

Flashcard 34: Q: What are some benefits of a vegetarian/plant-based diet?
A: Lower risks of heart disease, high blood pressure, and obesity.

Flashcard 35: Q: What are some potential nutrient deficiencies for vegetarians?
A: Vitamin B12, iron, calcium, omega-3s, and vitamin D.

Flashcard 36: Q: What are the main functions of triglycerides in the body?
A: Yield energy, store energy, insulate, cushion, and regulate body processes.

Flashcard 37: Q: What is the role of phospholipids in food?
A: They act as emulsifiers, helping fats disperse in water (e.g., in margarine and salad dressings).

Flashcard 38: Q: What is the structure of a triglyceride?
A: It consists of a glycerol molecule bonded to three fatty acids.

Flashcard 39: Q: How is protein digested in the stomach?
A: Hydrochloric acid denatures proteins, and pepsin begins breaking them down into smaller peptides.

Flashcard 40: Q: How are amino acids absorbed?
A: Amino acids and small peptides are absorbed in the small intestine and transported to the liver via the bloodstream.

Flashcard 41: Q: What is protein turnover?
A: The continuous process of breaking down and synthesizing proteins in the body.

Flashcard 42: Q: What is the RDA for protein in athletes?
A: Up to 1.7 grams per kilogram of body weight.

Flashcard 43: Q: What is the AMDR for protein?
A: 10%-35% of total daily calories.

Flashcard 44: Q: What is Marasmus?
A: A form of severe malnutrition caused by a deficiency in both protein and calories.

Flashcard 45: Q: What is a vegan diet?
A: A diet that consists only of plant-based foods.