132 Discussion #4-answer key 10.11.11

132 Discussion #4-answer key 10.11.11 - 1 NS 132 Discussion...

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1 NS 132 Discussion 4 – Answer Key I. PROTEINS LIPIDS Definition Very long chain of amino acids Soluble in organic solvents, not water. Types 1. Enzymes 2. Hormones (i.e. peptides) 3. Antibodies 4. Neurotransmitters 1. Fatty acids : saturated, 2. Triglycerides (TG) 3. Phospholipids 4. Sterols (i.e. cholesterol) Structure Made of amino acids (AA); 20 needed by body o 9 essential 1. FA – long carbon chains 2. TG – three FA’s bond to glycerol 3. Phospholipids – TG with one FA replaced by phosphorous containing substance. 4. Sterols – Multi-ring structure Functions 1. Body constituents : a. Blood clotting b. Transporters (i.e. hemoglobin, lipoproteins) 2. Structural components : muscle, bone, cell membrane 3. Fluid balance : osmotic pressure 4. Acid-base balance : To maintain constant conditions in the body 5. Regulation : biochemical functions and hormones role in body 6. Nerve impulse transmission : 2 AA’s are precursors of neurotransmitters 7. Immunity (i.e. antibodies) 8. Energy: 4kcals/g Basics : 1. Energy: 9kcals/g 2. Cell membrane, saturation Eicosanoid : lipid regulatory substance Thromboxanes & prostaglandins; blood clotting, blood pressure, vasodilation. Essential FA : Omega-3 ↓ inflammation Omega-6 ↑ inflammation Cholesterol : Cell membrane, bile acids, steroid hormones. transport Stomach ↓ (denaturation; HCl/protease) Small intestine (mucosal cells) ↓ (down to AA/short peptides) Bloodstream Cells Stomach (lipase enzymes) Small intestine Liver (bile) Pancreas (lipase) Bloodstream Cells Requiremen ts 1. Adults : 0.8g/kg/day a. Female: 46-50 g/d b. Male: 58-63 g/d 2. Children : 2.2g/kg/d 3. Athletes : 1.2-1.8 g/kg/d <30% kcal from all fats <10% saturated fat <300mg of dietary cholesterol
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2 Sources 1. Dairy products 2. 3. 1. Saturated FA : animal fats & tropical oils 2. MUFA’s : Vegetable oils 3. PUFA’s : ω-6; vegetable oils, ω-3; fish
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This note was uploaded on 12/14/2011 for the course NUTRI SCI 132 taught by Professor Anderson during the Fall '08 term at Wisconsin.

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132 Discussion #4-answer key 10.11.11 - 1 NS 132 Discussion...

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