HLTH102 Lecture Notes - Starch, Kwashiorkor, Intellectual Disability

46 views2 pages

brownalligator985

5 Apr 2013

School

University of Waterloo

Department

Health Studies

Course

HLTH102

Professor

Scott Leatherdale

For unlimited access to Class Notes, a Class+ subscription is required.

Document Summary

Increase risk of lung, esophagus, stomach, colorectal and prostate cancer. Increase risk of lower dietary quality and under-nutrition. Carbs are cheapest form of good, so most students who need to save money will eat it more often. Having too much protein in diet can do damage to kidneys. Provides fatty acids which are needed for cell function. Vitamine a, e, d, k are fat soluable. Fats are just chains of fatty acids. Monounsaturated and polyunsaturated are good for you. Trans fatty acids and saturated fats are bad for you. Unsaturated have double bonds and saturated only have single bonds. Polyunsaturated - has more than one double bond. Trans fatty acid - contains one double bond, but not as bent as unsaturated. H atoms on opposite sides of double bond. Saturated - has no double bonds. all single. Heart disease from saturated and trans fats. Saturated fats raise levels of bad cholesterol. Made of amino acids (20 different kinds)

Related Questions

64. Which of these statements about fatty acids are false? A. The physical state of a triglyceride with three unsaturated fatty acid tails would be a clear liquid. B. Complex lipids that contain mainly unsaturated fatty acids are liquids (oils) at room temperature C. Its best to use fats with high melting points in our diet. D. A disadvantage of the ability of saturated fats to pack tightly is that tightly packed, saturated fats clog arteries as atherosclerosis 65. Trans fatty acids A. are formed when vegetable oil is hydrogenated (for solidification). B. are found in fried foods C. have an atypical shape that affects their chemical activity D. are not flexible and can adhere to surfaces E. should be avoided because they are composed of partially hydrogenated (partially hardened) oils F. are all of the above 66 Which of these statements about fatty acids are false? A. When plants and animals build fatty acids they make the trans forms. B. Food manufacturers found that foods like chips with the trans form have a longer "shelf life" C Natural cis fatty acids tend to turn rancid and spoil D Although natural cis fatty acids turn rancid and spoil, it is the cis form that is used by the body. E.The process of hydrogenation, in which hydrogens are added to unsaturated fats, produces a mixture of saturated fatty acids and standard and trans forms of unsaturated fatty acids 67. Good tips for reducing dietary fats are to A. use non-fat or low-fat dairy products and other products B use low-fat cooking methods C bake, roast, steam, broil, stir fry, microwave D. seldom have fried foods E choose lean cuts of meat, trim fat F. do all the above 68. Which of these statements about the properties of fatty acids are true? A. Melting point of all fatty acids increases with increasing hydrocarbon chain length (i.e increasing size) B cis double bonds prevent good alignment of molecules in unsaturated fatty acids leading to C Melting point of unsaturated fatty acid are lower than that of a saturated fatty acid with the D. The melting point of a saturated fatty acid is greater than that of an unsaturated fatty acid of poor packing same number of carbon atoms due to the presence of their double bonds the same chain length, because saturated fatty acid chains tend to be fully extended and to stack in a regular structure, thereby causing increased intermolecular attraction. E. all of the above 69. Freebie 70 Freebie

HLTH102 Lecture Notes - Starch, Kwashiorkor, Intellectual Disability

Document Summary

Get access

Related Documents

Health Sciences 1001A/B Chapter Notes - Chapter 5: Listeriosis, Monosodium Glutamate, Mediterranean Diet

Health Sciences 1001A/B Lecture Notes - Lecture 6: Dietitian, Couscous, Lard

NTR 109 Lecture Notes - Lecture 4: Trans Fat, Palm Kernel Oil, Monounsaturated Fat

Related Questions