BIOLOGY 105 Lecture Notes - Lecture 6: Monounsaturated Fat, Trans Fat, Saturated Fat

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20 Dec 2019

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Reading guide reading assignment: chapter 6 in nutrition for a changing world. Research showed that high-fat diets were associated with an increase in. Heart disease was the largest killer in denmark, united states and blood cholesterol levels leading to heart disease more. Relationship between dietary fat intake and health was not consistent. Some populations (greeks) followed a mediterranean diet. Ate large amounts of fat, but had low rates of heart disease. Greenlanders and greeks surprisingly did not die of heart disease, but infections. 32 years old and working on his phd. Wanted to find a new way to screen blood for different types of fats. Dyerberg visited as a young doctor in greenland. He wanted to see why greenlanders were less likely to die of heart disease than similarly aged people in denmark even though they ate a high-fat diet. Bang and dyerberg collected blood samples from 130 adults. Ran the blood through a machine that analyzed lipid contents.

Related Questions

5. Fats A. Chemical digestion of lipids occurs primarily in the small intestine. Before enzymes can break down fats like triglycerides (the most common type of fat in our foods), they must undergo emulsification. Describe the process of emulsification. Name the substance which performs this job. Name the organ that synthesizes this substance. Name the organ which stores and concentrates this substance. How does this substance get into the duodenum of the small intestine? B. After fats are emulsified, they are chemically digested. What is the general name for enzymes which digest fats? Name all of the organs which synthesize and secrete this enzyme into the digestive tract. C. Cholesterol is a type of fat. Why is it important to have some cholesterol in our diets? Why is it important not to have too much cholesterol in our diets?

6. Waste Production A. The large intestine AKA colon is the digestive organ which produces feces. Starting with the cecum and ending with the anus, name ALL parts of the large intestine in order. B. How does the large intestine convert liquid waste from the small intestine into solid waste to be eliminated from the body? C. Name 5 components of fecal matter. NOTE that the small intestine absorbs ALL of the digestible carbohydrates, proteins, and fats in our diets; thus, these nutrients must NOT be in your list.

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Sample Case Study

Mrs. King is a 43-year-old married mother of four. Mrs. King is 5â 4â tall, weighs 160 pounds, and has a history of mild hypertension. Her blood pressure is controlled with a low-sodium diet, and although her doctor told her for years that she should exercise, she tried running but found it unpleasant and discontinued all forms of exercise. She is currently sedentary. Her grandmother died as a result of heart disease from years of diabetes and high cholesterol.

Daily Diet Evaluation

Use the information below to determine the amount of Calories in the food consumed by Mrs King for Breakfast Lunch and Dinner. Her meals are described in the following tables.

Mrs Kings breakfast is a Grande 2% Milk Caffe Mocha with whipped cream

Menu item	Caffee Mocha with Whipped Cream	Total grams	Energy (calories)
Amount (grams)	16 fl oz
Carbohydrates	44 g
Protein	13 g
Saturated Fat	9 g
Total Fat	15 g
Cholesterol	50 mg	50 mg
Mrs Kingsâs Breakfast Calorie Intake =363

Mrs Kings lunch (Pizza/Salad and a Soda)

Menu item	Pizza w/ Pepperoni	Taco salad	Grape soda	Total grams	Energy (calories)
Amount (grams)	2 slices 142g	1 serv. 261 g	12 fl oz 372g
Carbohydrates	39.8 g	26.6 g	41.7 g
Protein	20.2 g	17.4 g	0 g
Saturated Fat	4.4 g	6.0 g	0 g
Monounsaturated Fat	6.2 g	4.5 g	0 g
Polyunsaturated Fat	2.4 g	1.5 g	0 g
Total Fat	13 g	12 g	0 g
Cholesterol	28 mg	5 mg	0 mg	33 mg
Mrs Kings Lunch Calorie Intake = 807.4

Mrs Kings Dinner

Menu item	Steak	Cup Mashed Potatoes	Iced tea	Total grams	Energy (calories)
Amount (grams)	251 g	1 cup 242 g	1 cup 8 fl oz
Carbohydrates	0 g	35 g	20.4 g
Protein	62 g	4 g	0 g
Saturated Fat	21 g	1.4 g	0 g
Monounsaturated Fat	23 g	1.7 g	0 g
Polyunsaturated Fat	2.2 g	3.2 g	0 g
Total Fat	46.2 g	7 g	0 g
Cholesterol	196 mg	0 mg	0 mg	196 mg
Mrs Kings Dinner Calorie Intake =964

Mrs Kings total g Carbohydrate consumed is __830___________g

Mrs Kings total g Protein consumed is ________466_____g

Mrs Kings total g Fats consumed is ____839_________g

Questions:

Mrs Kings Total Calorie Intake is = __________kCalories

Mrs Kings Total Energy Expenditure is = __________kCalories

Mrs Kings Excess Calories on this Day is = __________kCalories

In your opinion was Mrs Kings diet in line with the Acceptable Daily Macronutrient recommendations: (Use your calculations to support your argument) (Describe Mrs Kings AMDR for Carbohydrates/Proteins and Fats)

(please explain in 4-6 completed sentences)

1. What is an organic molecule?

2.Name three hydrocarbons and be able to draw their structural formulas.

3. What is an isomer? List and describe the three types (structural, geometric, and enantiomers).

4. Be able to recognize and describe the properties of these functional groups: aldehyde, ketone, hydroxyl, sulfhydryl, carboxyl, amino, and phosphate groups.

5. What is a monosaccharide? Give two examples of these molecules and their functions.

6. Describe these chemical reactions: dehydration synthesis (condensation reaction) and hydrolysis (rehydration).

7. What is a disaccharide? List two and give their functions.

8. What is a polysaccharide? List two storage forms and two structural forms. How are they formed and what is their specific function?

9. How do the pancreatic hormones insulin and glucagon regulate blood sugar levels?

10. What is molting and why is it necessary in certain animals?

11. What four molecules are bonded together to form a triglyceride or fat? Why are fats nonpolar? What are some functions of fats as well as other lipids such as oils and waxes?

12. How do saturated and unsaturated fats differ? Discuss bonding patterns and possible sources of these fats. Which type is healthier for you? Why?

13. Why do animals store most of their excess glucose as fats or oils rather than as glycogen or protein? Give two reasons.

14. What are phospholipids? Identify parts of the phospholipid bilayer that are hydrophobic or hydrophilic? What important cell structure do these molecules help create?

15. Describe the structure of a steroid. How is cholesterol used in beneficial ways in your body?

16. What are LDLs and HDLs? Which is considered good or bad cholesterol? What condition could result from high blood pressure?

17. What are four ways to either reduce high blood cholesterol or maintain a safe level?

18. What is the composition of an amino acid? Why would they be considered nonpolar, polar, acidic, or basic?

19. Define dipeptides and polypeptides.

20. Describe the primary structure of a protein. What type of bonding creates it?

21. What is the secondary structure of a protein? Name two types of secondary structure and indicate what type of bonding holds them together. List three fibrous proteins.

22. What is the tertiary structure of a protein? What types of bonds or chemical interactions allow a protein to maintain this structure? List three globular proteins.

23. What is the quaternary structure of a protein? Describe a hemoglobin molecule.

24. What are the subunits of nucleic acids and what is their composition? How are these subunits bonded together? What is DNS's basic shape?

25. List three differences between DNA and RNA.

BIOLOGY 105 Lecture Notes - Lecture 6: Monounsaturated Fat, Trans Fat, Saturated Fat

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