Nutrition and Metabolism Quiz

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Questions and Answers

What type of lipoprotein is beneficial for transporting cholesterol to the liver for disposal?

HDL (correct)

VLDL

Chylomicron

LDL

Which type of fats are considered healthier and can reduce the risk of heart disease?

Trans fats

Monounsaturated and polyunsaturated fats (correct)

Hydrogenated fats

Saturated fats

Essential fatty acids (EFAs) must be obtained through the diet because:

The body can produce them in sufficient quantities.

The body cannot synthesize them. (correct)

They are not necessary for survival.

They are primarily found in carbohydrates.

What occurs during the process of dehydration between two monosaccharides?

They release water and form a covalent bond. Signup and view all the answers

Which configuration is typical for the double bonds found in natural vegetable oils?

Cis configuration Signup and view all the answers

What is metabolism primarily responsible for in living organisms?

Supporting life through chemical reactions Signup and view all the answers

Which of the following macronutrients provides the highest amount of energy per gram?

Fats and oils Signup and view all the answers

What happens to energy when macronutrients are consumed in excess?

It is stored as body fat or glycogen Signup and view all the answers

What is the thermic effect of food (TEF)?

Energy expended in digesting and metabolizing food Signup and view all the answers

Which type of metabolism involves energy used to keep essential bodily functions operating?

Basal metabolism Signup and view all the answers

Which macronutrient classification includes vitamins and minerals?

Micronutrients Signup and view all the answers

What is a consequence of the thermic effect of food after eating a large meal?

Drowsiness due to blood diversion Signup and view all the answers

What is the caloric value of carbohydrates per gram?

4 Cal/g Signup and view all the answers

How is basal metabolism measured?

At rest after fasting for 12 hours Signup and view all the answers

What is the primary role of food in the human body?

To provide chemical energy Signup and view all the answers

What is the relationship between calories and kilocalories?

1 kcal = 1000 calories Signup and view all the answers

What unit is commonly used to measure energy in terms of heat?

Calories Signup and view all the answers

Which statement correctly describes calorimetry?

The technique for measuring heat in chemical processes Signup and view all the answers

How many joules are equivalent to 1 calorie?

4.2 Joules Signup and view all the answers

If a 100-watt light bulb is triggered for one hour, how much energy is consumed in joules?

360,000 Joules Signup and view all the answers

In what way does metabolism relate to the energy obtained from food?

It breaks down food to release energy Signup and view all the answers

What is the estimated calorie consumption for a healthy adult at rest?

1 Calorie per hour per kg Signup and view all the answers

Which of the following is NOT a function of fats and oils?

Transport of oxygen Signup and view all the answers

What characterizes a saturated fatty acid?

Has no carbon-carbon double bonds Signup and view all the answers

What impact does body stress have on calorie consumption?

Increases calorie consumption Signup and view all the answers

Which aspect of fatty acids varies among different types?

Number of carbon atoms Signup and view all the answers

What is a characteristic of fats and oils in food?

Not soluble in water Signup and view all the answers

Which of the following statements about fatty acids is true?

Fatty acids have a hydrocarbon side chain Signup and view all the answers

What is a potential benefit of fats in the body?

Protection against heat loss Signup and view all the answers

What is true about the properties of fats in relation to flavor?

Fats and oils are flavorless on their own Signup and view all the answers

What is considered a long-chain fatty acid primarily composed of?

Carbons and Hydrogens Signup and view all the answers

What is stearic acid primarily composed of?

One hydrocarbon chain and one carboxylic group Signup and view all the answers

Which statement correctly describes unsaturated fatty acids?

They possess one or more carbon-carbon double bonds. Signup and view all the answers

What characterizes a triglyceride with a low melting temperature?

Short side chains and low saturation Signup and view all the answers

Which type of fatty acid would most likely have a linear orientation in its structure?

Saturated fatty acid Signup and view all the answers

What does a higher iodine number indicate about a triglyceride?

It is more unsaturated. Signup and view all the answers

How do unsaturated side chains affect the melting point of triglycerides?

They decrease the melting point due to irregularities in their structure. Signup and view all the answers

Which of the following fats exists as a solid at room temperature?

Butter Signup and view all the answers

What role does cholesterol play in the body?

It aids in digestion and hormone production. Signup and view all the answers

What type of fatty acid is oleic acid?

Monounsaturated fatty acid Signup and view all the answers

Which of the following factors contributes to a higher melting point of triglycerides?

Linear orientation and high degree of saturation Signup and view all the answers

What is the primary function of nutrients in food within the human body?

To supply chemical energy for work and sustain life Signup and view all the answers

If 1 calorie is equivalent to how many joules?

4.2 joules Signup and view all the answers

What measurement technique is used to quantify the amount of heat absorbed or released in a chemical reaction?

Calorimetry Signup and view all the answers

How many calories are there in a kilocalorie?

1000 calories Signup and view all the answers

Which of the following statements is correct regarding watts and joules?

1 watt is equal to 1 joule per 1 second Signup and view all the answers

What is the primary difference between macronutrients and micronutrients?

Macronutrients are needed in large amounts, while micronutrients are required in small quantities. Signup and view all the answers

Which of the following statements correctly describes basal metabolism?

It supports essential bodily functions while at rest after fasting. Signup and view all the answers

What is the caloric value of fats and oils per gram?

9 Cal/g Signup and view all the answers

Which process primarily contributes to the thermic effect of food (TEF)?

Digestion and metabolism of food Signup and view all the answers

What is a potential consequence of consuming an excess of macronutrients?

Long-term storage of energy as body fat. Signup and view all the answers

What is the primary function of fats in the body?

Serving as energy storage and insulation Signup and view all the answers

Which statement correctly describes the structure of saturated fatty acids?

They have no carbon-carbon double bonds. Signup and view all the answers

Which of the following factors does NOT affect the nature of fatty acids?

The type of organisms consuming it Signup and view all the answers

What happens to calorie consumption during periods of body stress like illness or pregnancy?

Calorie consumption increases. Signup and view all the answers

What is a common misconception about fats and oils?

They serve as a major source of vitamins. Signup and view all the answers

What is the primary structural characteristic of triglycerides that influences their melting point?

Length and saturation of the fatty acid side chains Signup and view all the answers

Which fatty acid is a common component of chocolate and makes up a significant portion of its fatty acid content?

Stearic acid Signup and view all the answers

What effect does the number of double bonds in a fatty acid have on its structure?

Causes a bent orientation Signup and view all the answers

What does a higher iodine number signify regarding a triglyceride?

More unsaturation Signup and view all the answers

How do saturated fatty acids affect the melting point of triglycerides?

Higher melting point due to strong associations Signup and view all the answers

What is true about unsaturated side chains in triglycerides?

They promote weaker molecular associations. Signup and view all the answers

What type of triglyceride is likely to remain liquid at room temperature?

Unsaturated with short side chains Signup and view all the answers

Which aspect of fatty acids primarily affects the physical properties like melting point?

The degree of saturation and carbon chain length Signup and view all the answers

What is a characteristic of triglycerides that results in a higher melting temperature?

They have saturated side chains that are linear. Signup and view all the answers

Which type of carbohydrate is digested and absorbed quickly, leading to rapid changes in blood sugar levels?

Refined sugars Signup and view all the answers

What structural feature prevents our bodies from digesting cellulose?

It has a β-glycosidic linkage Signup and view all the answers

What is the primary function of glycogen in animal cells?

To provide quick energy Signup and view all the answers

What happens to adults with a deficiency of lactase regarding lactose digestion?

They experience fermentation of unabsorbed lactose Signup and view all the answers

Which level of protein structure involves the unique sequence of amino acids?

Primary structure Signup and view all the answers

What characterizes polar basic amino acids?

Two amino groups and one carboxyl group Signup and view all the answers

What structural formation follows the act of two amino acids forming a peptide bond?

Primary structure Signup and view all the answers

In which type of protein structure do peptide chains fold into globular forms?

Tertiary structure Signup and view all the answers

What occurs during protein denaturation?

Protein structure unravels Signup and view all the answers

What type of amino acid possesses a hydrophobic side chain?

Non-polar amino acid Signup and view all the answers

What is primarily responsible for the structural strength of fibrous proteins?

Parallel arrangement of protein molecules Signup and view all the answers

What is the function of lactase in the digestive system?

To hydrolyze lactose into glucose and galactose Signup and view all the answers

What type of bond is formed between amino acids during the formation of peptides?

Peptide bond Signup and view all the answers

What is the primary effect of high levels of cholesterol in the body?

Formation of fat deposits in arteries Signup and view all the answers

How do HDL and LDL differ in terms of their effects on the arteries?

HDL removes cholesterol; LDL deposits cholesterol Signup and view all the answers

Which type of fatty acids are linked to an increased risk of heart disease?

Trans-fatty acids Signup and view all the answers

Essential fatty acids (EFAs) are important because they need to be...

Obtained from the diet Signup and view all the answers

What occurs during the process of hydrolysis in carbohydrates?

Disaccharides split into monosaccharides Signup and view all the answers

Which of the following describes a triglyceride that is rich in polyunsaturated fatty acids?

Lower melting point Signup and view all the answers

What is the typical configuration of double bonds in natural vegetable oils?

Cis configuration Signup and view all the answers

Carbohydrates are primarily composed of which three elements?

Carbon, hydrogen, and oxygen Signup and view all the answers

Which statement about glycosidic linkage is true?

It connects two monosaccharides Signup and view all the answers

What is the typical hydrogen to oxygen ratio in carbohydrates?

2:1 Signup and view all the answers

Trans-fatty acids are generally produced through which process?

Catalytic hydrogenation of vegetable oil Signup and view all the answers

Which food component is associated with a high glycemic index?

High-carbohydrate foods Signup and view all the answers

What type of fatty acid is typically found in salmon and flaxseed?

Omega-3 fatty acid Signup and view all the answers

Which type of carbohydrate is the simplest form, consisting of single sugar molecules?

Monosaccharides Signup and view all the answers

Study Notes

UGEB2380: The Chemistry of Life (2024-25)

Course code: UGEB2380
Academic year: 2024-25
Instructor: Dr. Sam CK HAU (Department of Chemistry)

Energy of Foods

Food is the chemical fuel for the human body, analogous to gasoline for a motor vehicle.
It provides energy for various bodily functions.
Food and drinks are integral parts of cultures and social interactions.
Different types of fats, including trans fats, saturated fats, and omega-3s, are discussed.
Various types of foods (e.g., fats, oils, carbohydrates, proteins, alcohol) are part of the chemical fuel.

Energy, Heat, and Work

Nutrients in food supply chemical energy for bodily functions.
Metabolism is a complex process that sustains life.
Energy is the capacity to do work and is typically measured in terms of its heat equivalent.
A calorie is a common unit for quantifying heat or energy.
1000 calories = 1 kilocalorie (kcal) = 1 Calorie (Cal)
Calorimetry is the technique used to measure the amount of heat.
The human body converts food into useful energy and physical components through metabolic processes.

Watts, Joules, and Calories

1 watt = 1 joule/second
1 joule = 0.24 calories
1 calorie = 4.2 joules
Example calculation: A 275-Calorie candy bar provides enough energy to power a 100-watt light bulb for approximately 192 minutes.

The Human Body

Metabolism encompasses all chemical reactions in a living organism to support life.
Food is converted into energy and the physical substances needed by the body.
An example chemical reaction is the breakdown of sucrose (sugar) in the presence of oxygen to produce carbon dioxide, water, and energy.
The rate of metabolism is slower than combustion, and occurs under milder conditions.

Nutrients

Macronutrients are the major components of food that provide energy and building materials.
Examples: fats, oils, carbohydrates, and proteins.
Micronutrients are needed in smaller quantities and include vitamins and minerals.

Energy In and Out

Energy intake: Calories from fats (9 Cal/g), carbohydrates (4 Cal/g), proteins (4 Cal/g), alcohol (7 Cal/g).
Energy expenditure: Exercise, thermic effect of food (TEF), and basal metabolism (BMR).
Maintaining weight: Calories eaten equals calories burned.
Weight loss: Calories eaten are less than calories burned.
Weight gain: Calories eaten exceed calories burned.
Energy storage: Excess macronutrients are stored as energy (body fat) for long-term use or glycogen for short-term storage.

Thermic Effect of Food (TEF)

Energy used to digest and metabolize food.
A physiological response after a meal.
The amount varies depending on the type of food with the approximate breakdown being protein (20-30%), carbohydrates (6-8%), and fats (3-5%).

Basal Metabolism

Energy used to sustain basic life functions (e.g., heart beat, breathing).
Measured after 12 hours of fasting and rest to exclude exercise-related energy expenditure.
Dependent on body weight and other factors such as illness and pregnancy.

Fats and Oils

Fats and oils serve as energy storage, insulation, and cushioning for organs.
Different types of fats have varying degrees of saturation (e.g., saturated or unsaturated).
Fatty acids are an important component of fats and oils composed of a hydrocarbon chain with a carboxyl group at one end.
Fats and oils are complex mixtures of triglycerides.

Saturated and Unsaturated Fatty Acids

Saturated fatty acid: A fatty acid without carbon-carbon double bonds.
Unsaturated fatty acid: A fatty acid with one or more carbon-carbon double bonds.

Fats and Oils: Composition

Natural fats are complex mixtures of triglycerides with different lengths and degrees of fatty acid saturation.
Classification of triglycerides includes saturated, monounsaturated, and polyunsaturated categories depending on the type and number of fatty acids present.
Examples of fats include coconut oil, butter, palm oil, lard, corn oil, olive oil, etc. Various forms of fats and oils are used in the culinary process.

Fats and Oils: Extent of Unsaturation

Iodine number is a measure to determine the extent of unsaturation in fats and oils.
Higher iodine number implies higher unsaturation and vice versa.
The iodine number can be used to quantify the degree of unsaturation.

Fat, Cholesterol, and Heart Disease

Cholesterol is critical for hormone and vitamin D production, but high levels are linked to atherosclerosis.
Atherosclerosis is the buildup of fats in artery walls reducing blood flow.
Lipoproteins, including high-density lipoprotein (HDL) and low-density lipoprotein (LDL), are involved in cholesterol transport and affect heart health.
Cholesterol is needed by the body for various functions but high levels can lead to health problems.

Fats, Cholesterol, and Heart Disease: Transport

Lipoproteins, specifically HDL and LDL, are involved in the transport of cholesterol through blood.
HDLs (high-density lipoproteins) are considered "good" cholesterol, while LDLs (low-density lipoproteins) are considered "bad" cholesterol.

Fats and Oils in Our Diet

Unsaturated fats are generally healthier than saturated ones and promote heart health.
Trans fats, a byproduct of hydrogenation of vegetable oils at high temperatures, are potentially harmful.
Essential fatty acids (EFAs) are needed by the body but cannot be synthesized and hence must come from the diet
Types of EFAs discussed include omega-3 fatty acids

Carbohydrates

Carbohydrates are macronutrients and a major source of energy in living organisms.
They are made up of three main elements: carbon, hydrogen and oxygen.
The ratio of hydrogen to oxygen is approximately 2:1, similar to water (H₂O).
Various types of carbohydrates are discussed in the course.

Types of Carbohydrates

Monosaccharides (e.g., glucose, fructose, galactose) are the simplest carbohydrates.
Disaccharides (e.g., sucrose, lactose, maltose) are formed by the linking of two monosaccharides.
Poly-saccharides are formed by the linking of multiple (many) monosaccharides. .

Carbohydrates and Diet

High glycemic-index foods, rich in carbohydrates, tend to cause rapid increases in blood sugar levels and are associated with health issues like diabetes and obesity.
Lower glycemic-index foods digest and absorb slowly, leading to more stable blood sugar levels (e.g. whole grains, fruits).
Enzyme sucrase helps break down complex sugars in the gut.
Starch is a digestible carbohydrate, while cellulose is a dietary fiber not digestible by humans.
Glycogen serves as a quick energy source in animals.
Various types of carbohydrates and their functions are discussed.

Carbohydrates and Diet: Lactose

Lactose is a disaccharide found in milk.
Lactase is the enzyme that breaks down lactose into glucose and galactose.
Individuals lacking lactase experience lactose intolerance.

Proteins

Proteins are crucial to the structure and function of life.
They are composed of amino acids.
Genes carry the instructions (blueprints) for protein synthesis. .

Amino Acids

There are 20 standard amino acids that are the building blocks of proteins..
Types of amino acids include: Non-polar, Polar neutral, Polar acidic, Polar basic

Structures of Proteins

Primary structure: The amino acid sequence.
Secondary structure: Alpha-helices and beta-sheets.
Tertiary structure: Complex three-dimensional shape.
Quaternary structure: Complex formed from two or more tertiary structures.

Fibrous and Globular Proteins

Fibrous proteins have elongated shapes and are often strong, structural proteins—e.g. collagen, keratin.
Globular proteins have folded, spherical shapes, and are involved in metabolic processes—e.g., enzymes, antibodies.
Different protein structures perform specific functions in the body.

Protein Denaturation

Denaturation is the disruption of the secondary and tertiary structures of a protein, often caused by heat or other factors.
Denaturation is often irreversible.
Cooking an egg is an example of protein denaturation.

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Description

Test your knowledge on nutrition and metabolism with this quiz. Explore essential concepts such as lipoproteins, healthy fats, macronutrients, and the metabolic processes in living organisms. Understand how energy is derived from food and the role of various nutrients in health.