NUTRITION-MINDTAP (1 TERM)
15th Edition
ISBN: 9781337907101
Author: Sizer
Publisher: CENGAGE L
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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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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)
List the classification of fatty acids based on their chemical structures, as well as their synthesis and acquisition from natural food sources.
Fats 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 kcal
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- 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_forwardWhich of the following substances derived from lipid catabolism serves as a precursor for glucose synthesis: acetoacetyl CoA acetone palmitate acetate O glycerolarrow_forwardDifferentiate between the types of essential fatty acids and their functions.arrow_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_forwardList 5 food sources of essential fatty acidsarrow_forwardWhy are fatty acids the principal long-term energy reserve of the body?arrow_forwardSelect the FALSE answer regarding lipids and diet (there is only one). olive and avocado oil are examples of monounsaturated fatty acids humans in countries like the USA currently eat an excess of omega 6 fatty acids relative to omega 3 fatty acids algae-based supplements of omega 3s are an option for those avoiding animal-based foods or potential mercury contamination. hemp and flax seeds, dark leafy greens, and walnuts are all good sources of omega 3 fatty acids transfats are saturated fats that have been made to behave as unsaturated fats Imbalance in consumption of omega 3 and 6 fatty acids contributes to the abundance of inflammatory disorders, such as rheumatoid arthritis and heart disease, in the USA.arrow_forwardSaturated fatty acids are so named because they are saturated with (a) hydrogen (b) water (c) hydroxyl groups (d) glycerol (e) double bondsarrow_forwardarrow_back_iosSEE MORE QUESTIONSarrow_forward_ios
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