Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Chapter 5, Problem 13SC
Summary Introduction
Introduction:
There are basically only few fatty acids which are essential. They are omega-3 or alpha linoleic acid and omega-6 or linoleic acid. Fatty acids are basically required to manage inflammation in the body and also provide building blocks to the body fat.
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Unsaturated fatty acids are commonly esterified at the hydroxyl substituent of glycerol at what carbon number?
1st carbon
2nd carbon
3rd carbon
All carbons
Which of the following represents a proper designation for monounsaturated fatty acid ?
18:0
18:1 (A6)
O 17:3(A6,9,12)
17:2 (A5,8)
TRUE OR FALSE
PROPERTIES OF FATTY ACIDS
Contains polar hydrocarbon and non-polar carboxyl groups
Carboxyl portion undergoes halogenation
Forms ester bond on the hydrocarbon chain
PROPERTIES OF POLYUNSATURATED FATS
Forms single bonds and double bonds with hydrogen
Undergo hydrogenation on bonds saturated with hydrogen
Hardens when saturated with hydrogen
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- List the classification of fatty acids based on their chemical structures, as well as their synthesis and acquisition from natural food sources.arrow_forwardName and describe the four different categories of lipids including their structures and functions; be sure to discuss both saturated and unsaturated fatty acidsarrow_forwardFats to include: · The dietary role of fat · The structure of fats and the difference between saturated, unsaturated (mono and poly) and trans-fats · Sources of dietary fat · Cholesterol and the difference between low-density lipoproteins (LDLs) and high-density lipoproteins (HDLs) · Amount of energy provided by a gram of fat · Healthy eating guidelines with reference to type and kcalarrow_forward
- Rank the following fatty acids from lowest melting temperature to highest melting temperature. A -0-c B-0-c -0-2 D-0-84 OBarrow_forwardConsidering TAGS, which of the following is false?arrow_forwardDescribe how the chemical bonds in unsaturated fatty acids make them healthier for blood vessels than saturated fatty acids.arrow_forwardWhich of the following substances derived from lipid catabolism serves as a precursor for glucose synthesis: acetoacetyl CoA acetone palmitate acetate O glycerolarrow_forwardWhich of the following fatty acids is oleic acid (18:1, cis A9) Barrow_forwardWhen natural monounsaturated fats generally undergo the chemical process of partial hydrogenation, their fatty acid chains are converted into the following two forms: trans and saturated. O True Falsearrow_forwardThe following statements are TRUE regarding carbohydrates, EXCEPT: * Carbohydrates are the most efficient and immediate source of energy Sugar units are held by glycosidic linkages that are in alpha or beta form Other than monosaccharides, sucrose is the only nonreducing form of disaccharides The type of oligosaccharides presents on the surface of the RBC determine a person's blood type None of the given optionsarrow_forwardWhich of the following statements regarding trans fatty acids is FALSE? Trans fatty acids increase the shelf-life of processed foods. Trans fatty acids were saturated fatty acids prior to hydrogenation. A diet that is rich in trans fatty acids increases the risk of heart disease, and therefore trans fatty acids in foods must be labeled. Trans fatty acids are a byproduct of hydrogenating fats.arrow_forwardList the classification of fatty acids based on their chemical structures, as well as their synthesis and acquisition from natural food sources Classifications Saturated Monounsaturated Polyunsaturated Chemical Structure Synthesis Acquisition from Natural Food Sourcesarrow_forwardarrow_back_iosSEE MORE QUESTIONSarrow_forward_ios
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