Exam_3_Study_Guide_SP07

Exam_3_Study_Guide_SP07 - Page 1 of 2 NUTR 100-003 STUDY...

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Page 1 of 2 NUTR 100-003 STUDY GUIDE—EXAM 3 Scheduled May 8, 2007 In what form is fat found most in food? – Triglyceride Know different types of fatty acids (FA): characteristics of each and common food sources (e.g., monounsaturated (MUFA) has one double bond in fatty acid; liquid at room temperature; canola oil) - Saturated fatty acids: filled to capacity with hydrogen (saturation is the number of hydrogens bound to a fatty acid chain); found in meat, poultry, full-fat dairy products, and in tropical oils such as palm and coconut. - Unsaturated fatty acids : have points where the acid chain does not hold the max number of hydrogen due to a double bond that takes the place of a hydrogen. - Polyunsaturated fatty acids (PUFA) – have two or more points of unsaturation due to multiple double bonds; found in nuts and vegetable oils such as - safflower, sunflower, and soybean as well as fatty fish (e.g. salmon). Know characteristics of cis- and trans-fatty acids; be familiar with what the process of hydrogenation does to fatty acids - Hydrogenation purpose: the cists goes to linear trans shape and acts more like a fatty acid - Trans – more linear (hydrogen on opposite side of the double bond) - Cys – hydrogen atoms are on the same side of the double bond. Know the characteristics of cholesterol: where is it made in the body, what are the limits/recommendations for dietary intake, and dietary sources? - sterol found in animal foods; highest in animal livers, and not found in plant foods. - Also made in the liver of our bodies. Therefore the body requirement is none , but the recommendation is <300 mg/day - Synthesizes bile acids and steroids.hormones (it provides structure in their cell membranes) - Sources : eggs, beef, poultry, cheese, and milk (in order from highest to lowest) Which dietary fats affect blood cholesterol? -
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Exam_3_Study_Guide_SP07 - Page 1 of 2 NUTR 100-003 STUDY...

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