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Nutrition Study Guide

by: Donnetta Shanklin

Nutrition Study Guide Nutrition 209

Donnetta Shanklin
GPA 3.7

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I left a page of a brief description before I started the study guide. This test goes into detail on the structures of lipids, and proteins. It also goes into debt of the essential fatty acids, pro...
Nutrition 209
Dr. Gurzell
Study Guide
50 ?




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This 4 page Study Guide was uploaded by Donnetta Shanklin on Saturday October 1, 2016. The Study Guide belongs to Nutrition 209 at Western Illinois University taught by Dr. Gurzell in Fall 2016. Since its upload, it has received 47 views. For similar materials see Nutrition 209 in Nutrition at Western Illinois University.


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Date Created: 10/01/16
Nutrition 209 Study Guide (Chapters 5-6) Test Wednesday, October 5th, 2016 Professor: Dr. Gurzell - There was a lot covered in these chapters.The professor (Dr.Gurzell) also said that this is the test where grades really start to drop. → This test heavily focuses on the following: - High-Fructose Corn Syrup, - The Lipids(Triglycerides, Phospholipids, and Sterols) - Fatty Acids - Firmness and Stability - Cis vs Trans orientation - Fat Digestion - Hydrolysis - Lipid Transport - Essential Amino Acids (proteins) - Non-Essential Amino Acids (proteins) - Dietary Proteins - Complete and Complementary protein - Protein structure Study Guide Questions/Answers 1. What is high fructose corn syrup? 2. What happens when you eat HFCS? 3. How many kcals/gram do triglycerides have? 4. How many kcals/gram do phospholipids have? 5. How many kcals/gram do sterols have? 6. What is the role of triglycerides? 7. What is the role of phospholipids 8. What is the role of sterols? 9. What is an example of a triglyceride? 10. What is an example of a phospholipid? 11. What is an example of a sterol? 12. Are triglycerides the primary source of energy from dietary fat? 13. What happens when you eat fat? 14. What are the locations of fatty acid structure? 15. What is saturation? 16. What is unsaturation? 17. What is the difference between alpha vs omega notation? 18. What is the formula/structure of Linolenic acid? 19. What is the formula/structure of Linoleic acid? 20. True or False: saturated fat is solid at room temperature? 21. True or False: unsaturated fat increases fluidity? 22. Do saturated fats stack well on top of eachother?If not, what do they do? 23. Do unsaturated fats stack well on top of eachother? If not, what do they do? 24. What does hydrophilic mean? 25. What does hydrophobic mean? 26. What is the difference between triglycerides and phospholipids? 27. What do phospholipids do? 28. What is lecithin? What is it made up of? 29. What does it mean to be an amphipathic molecule? 30. What are the structures of sterols? 31. Do you make a lot of your own cholesterol? 32. What is synthesized from sterols? 33. True or False: cholesterol is not necessary for the body? 34. How is cholesterol created and consumed? 35. What is cholesterol used to make? What is the role of cholesterol? 36. What happens during lipid transport? 37. 1. HFCS is an enzyme that changed glucose into fructose 2. Liver metabolizes fructose and galactose 3. 9kcal/gram 4. 9kcal/gram 5. None 6. Predominant form and source of energy 7. Component of cellular membrane 8. Multiple-ringed 9. Fatty acid 10. Plasmalogens 11. Cholesterol 12. Yes 13. When you eat fat, you’re always eating a mixture of the different fats 14. Carboxyl group at one end, Methyl group at one end 15. Saturation refers to the level of hydrogenation 16. unsaturated= double bond (hydrogens missing) 17. Alpha= beginning= Carboxyl, Omega=end=Methyl 18. linolenic= C18:3 Omega 3 19. linoleic=C18:2 Omega 6 20. True 21. True 22. Yes 23. No, unsaturated fatty acids don’t stack well. They are more likely to be oil based. They are also more likely to be oxidized 24. Loves water/polar 25. Dislikes water/nonpolar 26. tri=3 fatty acids (hates water). If you remove one fatty acid, it becomes a phospholipid (loves/hates water). (Amphipathic) 27. Phospholipids keep stuff separate in cells. Added to food as an emulsifier to prevent crystallization of sugar 28. a substance widely distributed in animal tissues, egg yolk, and some higher plants, consisting of phospholipids linked to choline. Made up of phosphate-choline head group. Fatty acid tails. 29. Amphipathic molecules both love and hate water. 30. Multiple-ringed structure 31. Yes 32. Vitamin D, bile acids, steroids 33. False, cholesterol is necessary for the body 34. Can be created in the body (endogenous). Can be consumed in food (exogenous) 35. Liver (cholesterol used to make bile). Bile goes through small intestine. You reabsorb bile. When you have a ton of fiber, it leaves with bile (you poop it out). Binds to bile, and then you use cholesterol to make more bile. 36.


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