Chapter 2, Problem 10SC

Which of the following diets would be best to help reduce the chance of hip dysplasia and osteochondrosis in young Great Danes?   Select one: a.   Provide foods with limited amounts of essential fatty acids and proteins to limit growth   b.     Feed on high in cellulose diet which takes longer for intestinal flora to ferment   c.   Provide free access to diet with highly digestible protein, fatty acids, and carbohydrates to stimulate maximal growth   d.   Feed diet containing proteins, fatty, acids, and vitamins in controlled amounts daily to maintain moderate growth rate

Which of the following statements about cholesterol is TRUE? A. Cholesterol has a multiple carbon-rings structure B. Cholesterol is a water-soluble nutrient C. Food that are high in cholesterol tend to be low in saturated fat D. Because cholesterol is not essential to our body, the FDA recommends keeping your cholesterol intake to an absolute minimum

Match the following: A. Lauric acid is a, 1. Corn 2. Saturated fat B. Oleic acid is a C. Arachidonic acid is a 3. Mono unsaturated fat D. Palmitooeic acid is from 4. Nutmeg 5. Poly E. Linolenic acid is from unsaturated fat F. Stearic acid is from G. Myrisitic acid is from H. Lauric acid is from 6. Coconut oil 7. Butter 8. Animal fat I. Oleic acid is from 9. Meats , eggs and Fish J. Arachidonic acid is from 10. Olives and

The functionality of a substance is defined as any property, nutritional or not, that intervenes in its use. This depends on its physical and chemical properties that are affected during food processing, storage, preparation and consumption. For example: A. Bakery: the viscosity and the ability to form dough is related to the proteins of wheat gluten. B. Meat products: texture and succulence are dependent on water soluble meat proteins C. Dairy: texture and curd properties of dairy products are due to the colloidal structure of casein micelles D. Cakes (cakes) and desserts: depend on the foaming and gelling properties of the proteins in the egg white E. All are correct

Which of the following protein is present in nails and hair or human beings?A. Collagen B. Keratin C. Elastin D. None of the above

Which of the following polysaccharides is a component of the extracellular matrix and connective tissue?  a. glycogen b. hyaluronic acid c. chitin d. cellulose

7) Which of the following answer choices correctly describes the mechanism by which lipids are transported in blood plasma. Select one: a. Saturated fatty acids are hydrophyllic and can transport in aqueous media b. Lipids form fat droplets c. Transport is facilitated by lipoprotein lipase d. Lipids are conjugated to a protein forming a lipoprotein

How many of the following apply to fibrous proteins?   I. Provide structural integrity and strength for many types of tissues. II. Transport and store oxygen and nutrients. III. Act as catalysts. IV. Are the main components of muscle, hair, and cartilage. V. Fight invasion of the body by foreign objects.

Discuss the difference between saturated and unsaturated fats. Discuss two benefits of including unsaturated fats in your diet. Discuss two risks factors associated with a diet high in saturated fats. Provide a few examples of food sources of saturated and unsaturated fats.