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NS 1410 - Exam 2 – TTU Exam Questions with 100% Correct Answers
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NS 1410 - Exam 2 – TTU Exam Questions with 100% Correct Answers
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NS 1410 - Exam 2 – TTU Exam Questions with 100%Correct Answers
Chemical structure of fats - ans -long chains of carbon atoms bound to each other
& hydrogen atoms
Chemical Structure of Proteins - ans -large complex molecules composed of amino
acids containing carbon, hydrogen, oxygen, & nitrogen. long chains of amino acids
joined together by peptide bonds and is structured by the DNA of a gene
Recommended amount of fat - ans -ADMR is 20-35% of total calories
Recommended amount of protein - ans -RDA is .8 g/kg healthy body weight
Food sources of all fats
- ans -1. Saturated- animal fats, some vegetable oils, tropical oils
2. Monounsaturated- canola oil, olives & olive oil, peanuts, PB, peanut oil,
avocados (COPA)
3. Polyunsaturated- corn, sesame, safflower, sunflower, and soybean oils
Saturated - ans -animal fats, some vegetable oils, tropical oils
Monounsaturated - ans -canola oil, olives & olive oil, peanuts, PB, peanut oil,
avocados (COPA)
Polyunsaturated - ans -corn, sesame, safflower, sunflower, and soybean oils
Food sources of Omega 3 - ans -fish (salmon, tuna), canola oil, some nuts
Food sources of Omega 6 - ans -corn oil, margarine, salad dressing, mayonnaise
Food sources of all proteins - ans -meats, dairy products, soy, legumes, whole
grains, nuts
Complete protein - ans -contains sufficient amounts of all 9 essential amino acids,
considered high quality proteins. Derived by animal and soy protein
ex: meat, milk, eggs
, Incomplete protein - ans -does NOT contain all essential amino acids, considered
a low quality protein. Not sufficient for growth and health & typically plant
sources
Limiting amino acids - ans -essential amino acid that is missing or in the smallest
supply, can slow down to halt protein synthesis
Mutual supplementation - ans -two or more incomplete proteins together to
make a complete protein (the practice of/process)
ex: rice and beans
Complementary proteins - ans -two or more foods that together supply all 9
essential amino acids for a complete protein
Function of fat: carrier for fat soluble - ans -vitamins A, D, E, K & fat is required for
their transport
Function of fat: essential to many body functions - ans -cell membrane structure,
nerve cell transmissions, protection of internal organs, insulation to retain body
heat
Function of fat: provides flavor and texture to foods - ans -taste, smell, add
tenderness
Function of fat: contributes to making us feel satiated - ans -bc fats are more
energy dense than carbohydrates & protein and take longer to digest
Function of protein: support growth and maintenance of body tissue - ans -repair,
replacement, and turnover
Function of protein: function as enzymes - ans -catalyst that facilitates chemical
reactions: digestive enzymes and cellular enzymes involved in metabolism
Function of protein: maintenance of fluid and electrolyte balance - ans -help to
regulate the fluid distribution among the compartments of the body. Keeping the
balance of Na+ and K+ inside and outside the cells via transport proteins
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