4. Identify each of the following vitamins as water-soluble of fat-soluble. a. Tocopherol b. Niacin c. Folic acid d. Retinol

Q: List 3 complex carbohydrates 1. Plant-derived digestible carbohydrate 2. Plant-derived…

A: Carbohydrates are an important source of energy for all living cells. Glucose is an important…

Q: 9. Alanine deficiency on the long run may cause some health problems, name two diseases that result…

A: Alanine deficiency or rather amino acid deficiency can cause a wide range of disorders in the human…

Q: When you put an apple slice in the oven at 40°C, catecholase functions better than: a. At room…

A: Enzymes are biological catalysts that increase the rate of chemical reactions taking place inside…

Q: 1. Starch can be completely digested and become monosaccharides in the presence of A. salivary…

A: Essentially all the carbohydrates in the food are absorbed in the form of monosaccharides. Only a…

Q: 1. What is the bo a. Adenosine b. Calcium

A: a. ATP- adenosine triphosphate is an organic compound and phosphate groups, adenine and sugar ribose…

Q: 7. An infant is brought into a doctor's office with chronic diarrhea. The mother indicates the…

A: Constipation that is loose, watery, and possibly more frequent is known as diarrhoea. It could be…

Q: 40. If a serving contains 6 grams of fat and 22 grams of carbohydrate, 4 grams of which is dietary…

A: The highest energy provide nutrient  is fat  Provide 9 calories of 1 gram

Q: 7. Which types of fatty acids are known to be found in large quantities in fish and some nuts? A.…

A: Biological macromolecules are those large molecules that are necessary for the survival and growth…

Q: 2. An example of a hydroxy fatty acid is (A) Ricinoleic acid (B) Crotonic acid (C) Butyric acid (D)…

A: This question asked for an explanation of an example of a hydroxy fatty acid, and it presented four…

Q: 4. Which one of the following is NOT a nonessential amino acid? A. Alanine B. Cysteine C. Proline D.…

A: 4 Question) Which of the following is not a non essential aminoacid? Answer ) D.  Methionine is a…

Q: 3.Which of the following statements is incorrect?     a. We only need to consume vitamins in small…

A: Vitamins are a group of substances that are required for ordinary cell function, development, and…

Q: 7. The cis-double bonds in unsaturated fatty acids put an inflexible "kink" in the carbon chain,…

A:

Q: 7. Which of the following is NOT a component of chylomicrons? a. triacy|glycerol b. phospholipids c.…

A: Lipids are compounds that are dissolved in organic solvents and not in water. In our body, lipases…

Q: 22. To store energy for future needs, the body would NOT use O a. glycogen b. adipose tissue C. ATP…

A: The numerous small muscle activities, which go from sleeping to walking eventually become thermal…

Q: 10. Which choice(s) correctly describe this fatty acid? A. It is an omega-3 fatty acid. B. It is a…

A: Fatty acids are the long-chain lipid carboxylic acids found in the body. these are two types based…

Q: Derivatives of which amino acid are critical for crosslinking of keratin fibers? Select one: a. Gly…

A: Keratin fibers are considered as the fibrous proteins which are mainly present in hairs, nail,…

Q: 1.Globular proteins fold up in compact, spherical structures that have uneven surfaces. They tend to…

A: 1. The correct answer for the fibrous protein is (a) keratin and collagen. Proteins is divided into…

Nutrition and diet

We are involved in several daily activities. These actions need a significant quantity of energy. The food we eat provides this energy. Food is necessary for development, repair, and other living activities since it supplies energy. All of these are part of the living practice known as nutrition. Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. Nutritionists employ concepts from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body. Nutrition also looks at how people can use their diet to reduce their risk of disease, as well as what happens when they ingest too much or too little of a nutrient and how allergies emerge.