Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
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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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Fatty acids are mobilized from adipose tissue and travel in the blood to tissues that require extra energy. This presents a problem since
FA's are very poorly soluble in water. This issue is solved by the use of:
O Cholesteryl esters
O Albumin
Glycholate
O Chylomicrons
O Cholesterol
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)
Unsaturated fatty acids are commonly esterified at the hydroxyl substituent of glycerol at what carbon number?
1st carbon
2nd carbon
3rd carbon
All carbons
Chapter 5 Solutions
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
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- TRUE OR FALSE PROPERTIES OF FATTY ACIDS Contains polar hydrocarbon and non-polar carboxyl groups Carboxyl portion undergoes halogenation Forms ester bond on the hydrocarbon chain PROPERTIES OF POLYUNSATURATED FATS Forms single bonds and double bonds with hydrogen Undergo hydrogenation on bonds saturated with hydrogen Hardens when saturated with hydrogenarrow_forwardList the classification of fatty acids based on their chemical structures, as well as their synthesis and acquisition from natural food sources. Discuss how they are classified in this manner.arrow_forwardList the classification of fatty acids based on their chemical structures, as well as their synthesis and acquisition from natural food sources.arrow_forward
- 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 the four different categories of lipids including their structures and functions; be sure to discuss both saturated and unsaturated fatty acidsarrow_forwardRank the following fatty acids from lowest melting temperature to highest melting temperature. A -0-c B-0-c -0-2 D-0-84 OBarrow_forwardWhich of the following is NOT TRUE about unsaturated fatty acids?arrow_forwardDescribe how the chemical bonds in unsaturated fatty acids make them healthier for blood vessels than saturated fatty acids.arrow_forwardWhich of the following substances derived from lipid catabolism serves as a precursor for glucose synthesis: acetoacetyl CoA acetone palmitate acetate O glycerolarrow_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_forwardWhich of the following fatty acids is oleic acid (18:1, cis A9) Barrow_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_forwardarrow_back_iosSEE MORE QUESTIONSarrow_forward_ios
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