Untitled Quiz

<p>Linoleic acid (D)</p> Signup and view all the answers

<p>9 kcal/g (B)</p> Signup and view all the answers

<p>Polyunsaturated fatty acids (PUFA) (B)</p> Signup and view all the answers

<p>They form cell membranes and produce hormone-like compounds. (A)</p> Signup and view all the answers

<p>They do not affect plasma cholesterol. (D)</p> Signup and view all the answers

<p>Monounsaturated fats (A)</p> Signup and view all the answers

<p>Cell membrane structure (B)</p> Signup and view all the answers

<p>To store energy for long-term use (D)</p> Signup and view all the answers

<p>Increased risk of type 2 diabetes (A)</p> Signup and view all the answers

<p>Omega-3 fatty acids (B)</p> Signup and view all the answers

<p>Reducing triglyceride levels (A)</p> Signup and view all the answers

<p>They can raise HDL cholesterol and lower LDL cholesterol (C)</p> Signup and view all the answers

<p>Coconut oil (D)</p> Signup and view all the answers

<p>Impaired immune function (C)</p> Signup and view all the answers

<p>Limit saturated and trans fats while consuming unsaturated fats (B)</p> Signup and view all the answers

<p>To serve as a major source of energy storage (B)</p> Signup and view all the answers

<p>Oleic acid (C)</p> Signup and view all the answers

<p>Fish oil (A)</p> Signup and view all the answers

<p>They help decrease inflammation in the body (C)</p> Signup and view all the answers

<p>They contain one or more double bonds in their structure (A)</p> Signup and view all the answers

<p>25-30% (B)</p> Signup and view all the answers

<p>Increased muscle mass (C)</p> Signup and view all the answers

<p>Fat-soluble vitamins can accumulate in the body, leading to toxicity. (C)</p> Signup and view all the answers

<p>Digestive disturbances (D)</p> Signup and view all the answers

<p>Type 2 diabetes (A)</p> Signup and view all the answers

<p>Vitamin A (A)</p> Signup and view all the answers

<p>They are crucial for normal growth and development. (C)</p> Signup and view all the answers

<p>Regulating calcium metabolism (C)</p> Signup and view all the answers

<p>Atherosclerosis (D)</p> Signup and view all the answers

<p>300 mg (D)</p> Signup and view all the answers

<p>It is located three carbons away from the methyl end. (D)</p> Signup and view all the answers

<p>Providing 2 kcal per gram of energy (B)</p> Signup and view all the answers

<p>Olive oil (D)</p> Signup and view all the answers

<p>They reduce cardiovascular risk factors. (A)</p> Signup and view all the answers

<p>They are essential for brain development and growth. (A)</p> Signup and view all the answers

<p>Animal fats are solid at room temperature. (A)</p> Signup and view all the answers

<p>They trigger hormones that prolong stomach retention of food. (A)</p> Signup and view all the answers

<p>It is converted to bile acids important for digestion. (B)</p> Signup and view all the answers

<p>Linoleic acid (D)</p> Signup and view all the answers

<p>Fats (C)</p> Signup and view all the answers

Carbohydrates should provide 50-60% of daily energy needs.

Can lead to obesity.

Group of compounds (fats, oils) insoluble in water.

Solid at room temp, found in animal products.

Have double bonds, liquid at room temp.

Body needs them, but can't make them.

Support immune function, vision & cell membrane.

9 kcal/gram, more energy dense than carbs.

A healthy diet contains 25-30% of its energy from fats, with no more than 1/3 of that being saturated fat.

Daily cholesterol intake should not exceed 300 mg.

Rare in adults, but can occur with prolonged fat-free nutrition, causing growth issues and liver problems.

Leads to growth failure, dry skin, red skin lesions, weak blood vessels, poor healing, and increased infections.

Can cause digestive issues like diarrhea and bloating.

High dietary fat and cholesterol contribute to atherosclerosis, heart disease, high blood pressure, and impaired immune function.

High fat intake may contribute to multiple sclerosis, certain cancers (colon, breast, prostate), and gallstones.

Essential for vision, maintaining epithelial cell function, growth, and reproduction.

Vital for making visual purple, a pigment used in low-light vision.

Keeps the epithelial cells lining the body healthy and prevents keratinization (hardening).

The science of nutrients in food and their effects on the body, including the study of eating habits.

We are what we eat! This emphasizes the crucial role of nutrition in our well-being.

Essential nutrients needed in large quantities, including carbohydrates, proteins, and fats.

Essential nutrients needed in smaller amounts, including vitamins and minerals.

People with increased nutritional needs or risks, like children, pregnant women, and the elderly.

A state of poor nutrition, either from lack of essential nutrients (deficiency) or excess (excess) intake.

Evaluating an individual's dietary intake and health condition to identify nutritional deficiencies or excesses.

The science and practice of applying food and nutrition knowledge to improve health and well-being.

Individualized dietary plans for managing specific diseases or conditions.

Recommendations for healthy eating patterns to prevent diseases and promote well-being.

An omega-3 fatty acid essential for growth and brain development in infants. It's found in sources like flaxseed oil, chia seeds, and walnuts.

A type of unsaturated fatty acid with its first double bond three carbons away from the methyl (CH3) end of the carbon chain.

The body can store unlimited amounts of fat. Fat cells can expand up to 50 times their size, and new fat cells can be created if needed.

The layer of fat beneath the skin acts as insulation, protecting the body from cold temperatures.

Fat cushions and protects vital organs, such as the kidneys, from injury.

Fatty acids that our body cannot produce, making it essential to obtain them through diet.

Fat carries fat-soluble vitamins (A, D, E, K) through the body, helping them reach where they're needed.

The glycerides in fats give us a feeling of fullness after eating, helping us feel satisfied.

Fats are essential components of cell membranes and are converted into biologically active compounds like hormones and prostaglandins.

Cholesterol, a type of fat, is converted into bile acids, which are crucial for the digestion of fats.

A survey used to assess usual food intake over a period of time, typically the past year. It asks about the frequency of consumption of various food items.

Relatively easy and quick to administer. Doesn't require participants to change their diet during data collection. Commonly used in dietary research.

Relies on memory, which can lead to recall bias. Doesn't capture infrequently eaten foods. Can underestimate actual food intake.

An indirect method of assessing nutrition at the national level. It estimates the food available per person by analyzing production, imports, and exports.

The food balance sheet technique classifies food into 11 groups to analyze the national food supply. These groups include cereals, starchy roots, sugars, legumes, vegetables, fruits, meat, fish, milk, eggs, and oils/fats.