BIOL 1322
STUDY QUESTIONS
CHAPTERS 5-8
1.
Name three classes of lipids found in the body and in foods. What
features do fats bring to foods? What are some of their functions in the
body?
2.
What features distinguish fatty acids from each other?
3.
What does the term "omega" mean with respect to fatty acids? Describe
the roles of the omega fatty acids in disease prevention.
4.
What are the differences between saturated, unsaturated,
monounsaturated, and polyunsaturated fats? Describe the structure of a
triglyceride.
5.
What does hydrogenation do to fat? What are trans-fatty acids and how
do they influence heart disease?
6.
How do phospholipids differ from triglycerides in structure? How does
cholesterol differ? How do these differences in structure affect function?
7.
What roles do phospholipids play in the body? What roles does
cholesterol play in the body?
8.
Trace the steps in fat digestion, absorption, and transport. Describe the
routes cholesterol takes in the body.
9.
What do lipoproteins do? What are the differences among the
chylomicrons, VLDL, LDL, and HDL?
10.
Which of the fatty acids are essential? Name their chief dietary sources.
11.
How does excessive fat intake influence health? What factors influence
LDL, HDL, and total blood cholesterol?
12.
What are the dietary recommendations regarding fat and cholesterol
intake? List ways to reduce intake.
13.
What is the Daily Value for fat (for a 2,000 kcalorie diet)? What does this
number represent?
CHAPTER 6
1.
How does the chemical structure of proteins differ from the structures of
carbohydrates and fats?
2.
Describe the structure of amino acids, and explain how their sequence in
proteins affects the proteins' shapes. What are the essential amino acids?
3.
Describe protein digestion and absorption.
4.
Describe protein synthesis.
5.
Describe some of the roles proteins play in the human body.
6.
What are enzymes? What roles do they play in chemical reactions?
Describe the differences between enzymes and hormones.
7.
How does the body use amino acids? What is deamination? Define
nitrogen balance. What conditions are associated with zero, positive, and
negative balance?
8.
What factors affect the quality of dietary protein? What is a complete
protein?
9.
How can vegetarians meet their protein needs without eating meat?
10.
What are the health consequences of ingesting inadequate protein and
energy? Describe marasmus and kwashiorkor. How can the two
conditions be distinguished, and in what ways do they overlap?
11.
How might protein excess, or the type of protein eaten, influence health?
12.
What factors are considered in establishing recommended protein intakes?
13.
What are the benefits and risks of taking protein and amino acid
supplements?
CHAPTER 7
1.
Define metabolism, anabolism, and catabolism; give an example of each.
2.
Name one of the body's high-energy molecules, and describe how is it
used.
3.
What are coenzymes, and what service do they provide in metabolism?
4.
Name the four basic units, derived from foods, used by the body in
metabolic transformations. How many carbons are in the "backbones" of
each?
5.
Define aerobic and anaerobic metabolism. How does insufficient oxygen
influence metabolism?
6.
How does the body dispose of excess nitrogen?
7.
Summarize the main steps in the metabolism of glucose, glycerol, fatty
acids, and amino acids.
8.
Describe how a surplus of the three energy nutrients contributes to body
fat stores.
9.
What adaptations does the body make during a fast? What are ketone
bodies? Define ketosis.
10.
Distinguish between a loss of fat and a loss of weight, and describe how
each might happen.
CHAPTER 8
1.
What are the consequences of an unbalanced energy budget?
2.
Define hunger, appetite, satiation and satiety and describe how each
influences food intake.
3.
Describe each component of energy expenditure. What factors influence
each? How can energy expenditure be estimated?
4.
Distinguish between body weight and body composition. What
assessment techniques are used to measure each?
5.
What problems are involved in defining “ideal” body weight?
6.
What is central obesity and what is its relationship to disease?
7.
What risks are associated with excess body weight and excess body fat?