Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Chapter 6, Problem 12SC
Summary Introduction
Introduction:
Complementary proteins are the proteins with different amino acid assortment so that the amino acid absent in one protein can be obtained from the other and in this way all the essential amino acids are available. There are many foods which we eat together and they contain complementary proteins.
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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
Which of the following would be considered an incomplete protein?
O A. fish
B. eggs
C. soy
O D. rice
Match the following:
1. Polypeptides are made up of _____
2. Carbohydrates are made up of _______
3. Lipids are made up of _______
4. Foods that we eat are most often made up of _____
OPTIONS:
A.
amino acids
B.
triglycerides, phospholipids or steroids
C.
sugars and starch
D.
macromolecules
Chapter 6 Solutions
Nutrition: Concepts and Controversies
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