Loose Leaf For Integrated Principles Of Zoology
18th Edition
ISBN: 9781260411140
Author: Cleveland P Hickman Jr. Emeritus, Susan L. Keen, David J Eisenhour Professor PhD, Allan Larson, Helen I'Anson Associate Professor of Biology
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 32, Problem 12RQ
Name the basic classes of foods that serve mainly as (a) fuels and (b) structural and functional components.
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a) What are the advantages of storing food as fat rather than carb or protein?
b) What is the formal definition of an “essential nutrient” in one’s diet?
c) How can you eat whole foods as a “vegan” (which many animals do!) and get all the essential amino acids without eating anything related to animals and not by taking supplements/pills
d) What is the difference between a vitamin and a mineral?
All of the following are correct about the term "essential nutrient" except:
1) there are about 40 nutrients known to be essential.
2) these nutrients must be obtained from food.
3) water is a nonessential nutrient.
4) carbohydrates are nonessential.
Enumerate at least three (3) importance of nutrients.
Differentiate macronutrients and micronutrients. Provide three (3) examples of each.
Provide a chemical test to detect the presence of the following:
a.) carbohydrates
b.) proteins
c.) fats
d.) calcium
Chapter 32 Solutions
Loose Leaf For Integrated Principles Of Zoology
Ch. 32 - Distinguish the terms in the following pairs:...Ch. 32 - Suspension feeding is one of the most important...Ch. 32 - An animals feeding adaptations are an integral...Ch. 32 - Prob. 4RQCh. 32 - Compare intracellular with extracellular digestion...Ch. 32 - Which structural modifications vastly increase the...Ch. 32 - Prob. 7RQCh. 32 - Prob. 8RQCh. 32 - Explain how fats are emulsified and digested in...Ch. 32 - Explain the phrase diet-induced thermogenesis and...
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- Definitions: energy, metabolism, macronutrient, autotroph, heterotroph, byproduct, producer, consumer Ch 4. 1) a) What is a “balanced diet” and why is it important? b) Can a person be malnourished and not be “starving”? Explain your answer. 2) a) What is the difference between saturated and unsaturated fats? b) How do they differ in structure? c) Which is healthier and why? d? What are trans fats? 3) What is the role of a) carbohydrates and b) fats in our bodies? 4) a) What are the different roles proteins play in our cells/ bodies? b) What are essential amino acids? c) What is a complete vs. incomplete protein? 5) How do animals and plants differ in terms of their main structural components? 6) What primary characteristic determines the function of biological molecules? 7) a) How do enzymes catalyze (increase the rate of) reactions? b) What does it mean that enzymes are “substrate specific”? c) How are they usually named? 8) Describe the two types of enzyme…arrow_forwardThe Caloric Value of Food Molecules is: Carbohydrate(4), Protein (9) and fat (4) Carbohydrate(4), Protein (9) and fat (9) Carbohydrate(9), Protein (4) and fat (4) Carbohydrate(4), Protein (4) and fat (9)arrow_forwardBriefly discuss the importance of the following vitamins and minerals vital to the human body. g) Calciumh) Phosphorusi) Potassiumarrow_forward
- Which statement best summarizes the steps are involved before sugar is able to enter the bloodstream? (a) food is mechanically and chemically broken down until it becomes oxygen in the blood stream until we chemically break oxygen away from it to get energy we can use (b) we mechanically break down food until it turns into sugar and enters the bloodstream and can be broken down for energy we can use (c) food and oxygen are broken down by the digestive system and they’re chemically combined to make sugar, which we can use as energy (d) food is mechanically and chemically broken down until nutrients enter the bloodstream and can be combined with oxygen to create energy we can usearrow_forwardFoods providing the greatest satiety have which of the following characteristics? Question 76 options: a) They contain high glycemic index carbohydrates b) They are high in protein content c) They are high in glycemic load d) They provide equal quantities of fat and carbohydratearrow_forwardGive typed full explanation Which of the following would have the largest effect on the FQ of the typical American diet? Group of answer choices A) Adding 50 grams per day of fat B) Adding 50 grams per day of carbohydrate C) Adding 50 grams per day of protein D) Adding 25 grams of fat and 25 grams of carbohydratearrow_forward
- Why are carbohydrate and amino acid metabolism so tightly linked? a) Amino acids are the primary fuel of the brain b) Amino acids can be used to make glucose c) Amino acids are used as intermediates in glycolysis d) Insulin regulates amino acid uptakearrow_forwardIndicate whether each of the following statements is true or false. If false, correct the statement or provide a brief explanation for why it is a) The presence of lipids in the diet slows down digestion in the b) Insulin increases the rate of glucose uptake by the c) Glucagon is the hormone that signals low blood glucose d) Chylomicrons carry TAGs from the diet into the e) During fasting and starvation the liver produces ketone bodies which fuel the heart and f) The muscles can use glucose, fatty acids and ketone bodies for g) When glucose enters the cell it is immediately and reversibly h) Epinephrine stimulates breakdown of glycogen in muscles when there is an immediate need for energy by muscle i) Glucagon stimulates glycogenolysis to maintain the blood glucose j) With high [carbohydrate] levels, excess glucose (after glycogen storage has reached a maximum) is converted to fat, leading to high [malonyl-CoA]. k) Malonyl-CoA inhibits carnitine acyltransferase II , thus slowing…arrow_forwardThe Recommended Dietary Allowance (RDA) is best described by which one of the following? Question 98 options: a) A reasonable dietary goal for the intake of a nutrient by a healthy individual b) It is based principally on data obtained with laboratory animals c) The average amount of a nutrient ingested daily by 50% of the population d) The average amount of a nutrient required each day to maintain normal function in 50% of the populationarrow_forward
- The requirement of calories for healthy adults per day is() A) 10~15 kcal/kg body weight B) 15~20 kcal/kg body weight C) 20~25 kcal/kg body weight D) 25~30 kcal/kg body weight E) 30~35 kcal/kg body weightarrow_forwardList four components required for animals and plants to provide an essential nutrition (two each).arrow_forwardThe number of essential amino acids is: 1) six. 2) seven. 3) eight. 4) ninearrow_forward
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