Concept explainers
To discuss:
The forms and amounts of stored and mobile carbohydrates in the body as well as the usage of carbohydrates in the body and influence of dietary carbohydrate
Introduction:
Nutrition is the basis of all life activities, and it is taken care of by the process called metabolism. In metabolism, the raw materials are taken up and the digestive process takes place by breaking down the large molecules into small
Carbohydrates are the major reserve source of energy in humans because it meets most of the energy needs in the human body. Dietary carbohydrates influence other nutrient metabolism.
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Anatomy and Physiology
- 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 kcalarrow_forwardName and describe five functions of fat.arrow_forwardIn the digestion of lipids, a chylomicron contains Group of answer choices Both monoglycerides and fatty acids Monoglycerides Fatty acids Triglyceridesarrow_forward
- All minerals and most vitaminsarrow_forwardChoose the incorrect statement about fatty acids out of the following: The membrane lipids contain mostly unsaturated fatty acids The melting point of fatty acids decreases with increasing degree of unsaturation Naturally ocurring unsaturated long chain fatty acids are nearly all trans Lipids in tissues that are subject to cooling are more unsaturatedarrow_forwardLipid digestion and absorption:if starting lipid molecule is dietary fat or oil, what will happen to the triacylglycerols of fats and oils once we ingest them? (include location/ site where digestion/ absorption occurs, enzymes, products generated at each location/ site)arrow_forward
- When the body is in its postabsorptive state;what things occur in this state with respectto carbohydrate, fat, and sometimes proteinmetabolismarrow_forwardCarbohydrates are the only biological macromolecule that can be used to make ATP. True or Falsearrow_forwardHow a diet of low-carbohydrate and low-fat at the same time helps in reducing body fat in a short time?arrow_forward
- Which statement regarding a polyunsaturated triglyceride is true? Group of answer choices Its fatty acids possess two or more carbon-carbon double bonds. Its carbon-carbon double bonds are trans in geometric orientation. They impact human health by increasing LDL and total cholesterol.. All previous answers None of these answersarrow_forwardEicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are: Group of answer choices not important for nutrition abundantly synthesized by the body found in seafood and fish both omega-6 fatty acids made from cholesterolarrow_forwardPart One: Your friend believes that all fats must be bad for one’s health, so he is trying to restrict his dietary fat intake to a minimum. Give him five reasons why he should never restrict his fats to a very low level. Please give a 2 to 3 sentence explanation for each. Part Two: Think of a meal that you regularly eat for dinner. Record it, being as specific as you can about ingredients and amounts. Analyze this meal for both its quantity and quality of fats in several sentences. Then, give this meal a makeover, optimizing the quantity and quality of fats it contains. Record the optimal meal, and describe and explain the changes you made.arrow_forward
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