Monounsaturated fat - Study guides, Class notes & Summaries

Week 7 Concepts: Biochemistry LIPIDS In this concept, we will discuss one class of biological polymers called lipids or fats. You might be familiar with this class of biopolymers, which are found in butters and oils. We will discuss saturated and unsaturated fats, and what those terms mean for the molecule's structure as well as its properties at room temperature. 1. Which of the following is a source of lipids?  Sugar, fruits, and bread  Water  Steaks  Butter and oils ...

A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP is used to: 1. Add color 2. Improve taste 3. Retain water and add protein 4. Act as an emulsifier - 3. Retain water and add protein A viscosimeter measures: - Consistency Adding bran to a recipe will: 1. Increase the volume 2. Decrease the volume 3. Require an increase in oven temperature 4. Require a decrease in over temperature - 2. Decrease the volume An angel food cake is made without cream of tartar. ...

Digests & absorbs food - small intestine Houses bacteria that produces several vitamins - Large intestine Produces bile - liver Secretes hormones to maintain blood glucose levels - Pancreas Begins digestion of carbohydrates - mouth Diet quality can affect the gut microbiome by enhancing or limiting the diversity of beneficial microorganisms in the gut. Select the foods that are supportive of a healthy microbiome. Select all that apply. a. Omega-3 fatty acids b. Refined/processed grains ...

RN ATI NUTRITION 2019 PROCTORED EXAM WITH NGN a nurse is planning care for a client who has ESKD. what should the nurse include in her plan of care - ANSWER--monitor weight daily encourage client to comply with fluid restrictions eval I+ O monitor for constipation a nurse is teaching a client on dialysis about protein needs. what should be included: - ANSWER-consume 35 kcal/kg of body weight increased biologic sources of protein (eggs, milk, soy) take phosphate binders with protein ri...

Which of the following is NOT a function of fat? a. provides a concentrated energy source in foods b. provides most of the energy to fuel muscular work c. carries fat-soluble vitamins A, D, E, K d. provide most of the energy to fuel brain cells e. all of the above are functions of dietary fat - ANSWER Provide most of the energy to fuel brain cells The most common type of fat found in both food and in the body is/are a. sterols b. triglycerides c. cholesterol d. phospholipids e. tran...

Factors affecting food choice - Answer- availability health concerns culture personal preference social acceptability psychological and emotional Availability - Answer- - food environment, location, socioeconomic, health status Culture - Answer- - Jewish/Muslims = no pork - Sikhs/Hindu = no beef Psychological and emotional state - Answer- - comfort food, food as reward, removal as punishment, food during celebrations Social acceptability - Answer- - coffee or lunch for professi...

What is the common property that all lipid compounds share? correct answersThey do not readily dissolve in water triglyceride correct answersThe major form of lipid in the body and in food. It is composed of three fatty acids bonded to glycerol, an alcohol glycerol correct answersA three-carbon alcohol to which fatty acids are covalently bonded to make fats and oils. phospholipid correct answersa lipid that contains phosphorus and that is a structural component in cell membranes ster...

All Domains Jean Inman Questions with Explanations of Answers Which amino acids must be present in a parenteral solution? a. valine, leucine, glycine, alanine b. tryptophan, phenylalanine, threonine, isoleucine c. phenylalanine, methionine, arginine, tyrosine d. lysine, glutamic acid, alanine, glycine - ANS- b. tryptophan, phenylalanine, threonine, isoleucine A parenteral solution requires adequate supplementation of all essential amino acids. Essential amino acids = those that can...

RD Exam Latest Update Already Graded A Bran Outer coating of grain containing cellulose, hemicellulose, source of Thiamin, Riboflavin, Niacin Endosperm Large center portion of grain containing fat Germ Portion of grain containing Fat, Pro, Fe, Vit Gluten Formation Sugar and Fat inhibit development Function in Flour Mixture Fat-Tenderizes, aids in leavening Sugar- flavor, browns, softens gluten Amylose Starch- straight chaines of glucose Amylopectin Starch- branched chains of glucose units ...

CrossFit Level 1 Questions and Answers Rated A+ Aim of Crossfit broad, general and inclusive fitness Prescription constantly varied, high intensity, functional movement Functional movement load, distance and speed Diet lays the molecular foundations for fitness and health. Metabolic Conditioning builds capacity in each of three metabolic pathways, beginning with aerobic, then lactic acid, and then phosphocreatine pathways Gymnastics establishes functional capacity for body control and range...