1.Explain three (3) classes lipids in the body (6marks)

There are three main types of lipids which is triglycerides, phospholipids, and sterols : 

-Triglycerides are the main form of lipids in the body and in foods.  Concentrated fats for example is butter ,vegetable oil and marbling of fat in meat are obviously visible. But fat can also be hidden in foods, as in baked goods, dairy products like milk and cheese, and fried foods. Naturally occurring triglycerides are found in many foods, including avocados, olives, corn, and nuts. 

-Phospholipids are found in both plants and animals specifically the outermost layer of these cells. They aid the maintenance of a cell’s integrity.

-Sterols are steroids, featuring chemical structures that are quite different from those of phospholipids and triglycerides. Example for sterols is Cholesterol . When cholesterol is synthesized in the liver, it leads to many important functions including the production of hormones, vitamin D, and bile salts (compounds that help emulsify fats to be absorbed by cells).

2.List four (4) functions of lipids . (4marks)

- Long term energy storage

- Cell membrane

- Cushion organ

- Insulates body

-Weight loss. Fat stores decrease up to 5% of the total body weight, and the extracellular water content of the body increases.

-Muscle loss. Basal metabolic rate decreases. The energy is diverted from muscles to the vital organs.

-“Old man” face. Protein mass can decrease up to 30% in severe cases, and muscle fibers lose striations and become thin. Protein sparing mechanisms redirect amino acids to the vital organs.

-Dehydration. Similarly, their bones become visible under their skin, and folds of skin develop from the loss of body mass. Their eyes may appear sunken.

-Slow growth. Brain, skeleton, and kidney are preserved, whereas the liver, heart, pancreas, and digestive tract are affected first.

-Cellulose. This insoluble fiber is a primary component of plant cell walls, and many vegetables such as broccoli, cabbage, kale, and cauliflower are rich sources of cellulose. When eaten, cellulose passes through the gastrointestinal tract relatively intact, binding to other food components you’ve eaten and helping to move things along. It also keeps the digestive system healthy by aiding the growth of beneficial gut bacteria (this healthy gut flora is crucial in preventing bad bacteria from staging a coup and causing illness). Other cellulose packed foods to addin our roster include legumes, nuts, and bran.

-Inulin. Soluble fibers, like inulin, leave you feeling fuller for longer by slowing digestion. This also means that it takes longer for your body to absorb sugar from the foods that you eat, helping to prevent blood sugar spikes (and the pesky junk food cravings that can strike because of them). Inulin isn’t digested or absorbed in the stomach—it actually sets up shop in the bowels, promoting the growth of beneficial flora associated with improving gastrointestinal (GI) and general health. Inulin is derived from chicory root, and naturally found in fruits and veggies such as bananas, garlic, onions, and asparagus, as well as in wheat (like barley and rye).

-Amount of physical activity: Hard-working muscles need plenty of energy to burn. Regular exercise increases muscle mass and teaches the body to burn kilojoules at a faster rate, even when at rest.

-Crash dieting, starving or fasting: Eating too few kilojoules encourages the body to slow the metabolism to conserve energy. BMR can drop by up to 15% and if lean muscle tissue is also lost, this further reduces BMR.

-Environmental temperature: If temperature is very low or very high, the body has to work harder to maintain its normal body temperature, which increases the BMR.

2019409188

HM1124Ba

The TWO (2) other important omega-3 fatty acids and the function for each of the fatty acids are:

QUESTION 7
a) Briefly explain two (2) essential fatty acids. (4 marks)

PAST YEAR QUESTION  (PART E) ESSAY
OCTOBER 2012

QUESTION 1
Discuss about saturated, monounsaturated, polyunsaturated, and trans fatty acids, the health effect and list two (2) foods in which each one is found. (10 marks)

ANSWER
- The saturated fats are a mixture of particular kinds of fats in all meals that include fat. Small quantities of saturated fat are available in nutritious meals like Chicken and Nut, albeit far less than in beef, cheese and ice cream. Saturated fat is found mostly in animal meals, but also some plant foods are high in fats such as cocoa and palm oil, thus eating good fats in place of saturated fat can also help prevent insulin resistance, a precursor to diabetes. two example food have saturated fats is  fat milk, butter, dairy desserts and Meat products. Next, Monounsaturated fats are found in high concentrations in, olive, peanut, and canola oils Avocados, Nuts such as almonds, hazelnuts, and pecans Seeds such as pumpkin and sesame seeds while polyunsaturated fats are found in high concentrations in Sunflower, corn, soybean, and flaxseed oils, Walnuts, Flax seeds and Fish. Monounsaturated fats and polyunsaturated  are two types of good unsaturated fats and considered as beneficial fats because they can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles. . Lastly, Trans fatty acids, more generally known as trans fats, are produced by hydrogen gas in the presence of liquid vegetable oils and by a catalyst, which is known as hydrogenation. Some vegetable oils that are partially hydrogenated make them stable and more unreliable. Trans fats are the worst type of fat for the heart, blood vessels, and rest of the body

2019222448

HM1124CA

 
PAST YEAR QUESTION MARCH 2017

Describe the two (2) common digestive problems. (2 marks)

1)      heartburn

2)      cancer

What are the definition of food label and the four (4) components of it? (5 marks)

Food label tells consumers about the ingredients and nutritional composition of packaged food for sale. Components of food label including logo, list of ingredients, barcode and nutrition facts

- Can help maintain pH and electrolyte balance. Our bodies must maintain a very specific pH level of 7.4. pH values of less than 6.9 or greater than 7.6 are life threatening so it is essential that we have ways to keep pH from deviating too far from normal. 
- Reduces chances of kidney stones. Increased water intake appears to decrease the risk of kidney stones. 

Student ID : 2019255336

Class : HM1124Ca

APRIL 2011

Folate is important for a range of functions in the body. It helps the body make healthy new red blood cells. Red blood cells carry oxygen throughout the body. If the body does not make enough of these, a person can develop anemia, leading to fatigue, weakness, and a pale complexion. Folate is also important for the synthesis and repair of DNA and other genetic material, and it is necessary for cells to divide. It is particularly important to get enough folate during pregnancy. Folate deficiency during pregnancy can lead to neural tube irregularities, such as spina bifida and anencephaly. Because of its importance for health, the Food and Drug Administration (FDA) requires manufacturers to add folic acid to enriched bread, pasta, rice, cereals, and other grain products in the United States. Since they introduced this, the number of babies born with neural tube irregularities has decreased.

Iron is a major component of hemoglobin, a type of protein in red blood cells that carries oxygen from your lungs to all parts of the body. Iron from food comes in two forms which are heme and non-heme. Heme is found only in animal flesh like meat, poultry, and seafood. Non-heme iron is found in plant foods like whole grains, nuts, seeds, legumes, and leafy greens. Non-heme iron is also found in animal flesh (as animals consume plant foods with non-heme iron) and fortified foods.

- Make antibodies

- Make hemoglobin

- Keep glucose in normal range

- Break down proteins

- Maintain normal nerve function.

= Two categories of carbohydrates are complex carbohydrates and simple carbohydrates. Complex carbohydrates usually take longer to digest and more stable in source of energy while simple carbohydrates usually can be found in foods such as table sugar and syrups.

2019481198 HM1124Aa

9 OCTOBER 2003

 
ESSAY QUESTION

2. a) Explain the functions of lipids in foods and in the body. (3m)

- lipid functions both within the body and in food. Within the body, lipids function as an energy reserve, regulate hormones, transmit nerve impulses, cushion vital organs and transport fat-soluble nutrients. While lipids in food function as fat who serves as energy source with high calories density. 

b) How much calories of energy being provided from 5 grams of fat? (2m)

-  9 calories

c) State the number of servings of fat and oils per person based on the Food Guide Pyramid and give TWO example of the food group. (2m)

- The amount of serving of fat and oils per person based on the food guide pyramid, the fat should not be contributing more than 30% of a person daily calorie. Example of food is, using the canola oils when cooking. 

d) Your friend likes to eat food high in lipids content. How would you explain to her the effects of eating too much of lipid content food? (3m)

- Too much lipid especially saturated fats, it can raise the cholesterol which increase the risk of heart disease. Besides, it can affect the cause of the obesity, weight gain and diabetes. Thus, she should change by replacing it to the unsaturated fats instead.

 
SHORT ANSWER

Define ALL the following in the answer booklet. (15m)

1.      calories – a calorie is a unit energy. 

2.      Jejunum – the part of the small intestine between the duodenum and ileum.

3.      Ketones – chemically known as ketone bodies products of a breakdown of fatty acids.

4.      Lipoproteins – any of a group of soluble proteins that combine with and transport fat or other lipids in the blood of plasma.

5.      ascorbic acid – a natural water-soluble vitamin c.

6.      aspartame – an artificial non saccharide sweetener 200 times sweeter than a sucrose and used as sugar substitute. 

7.      Sphincter – a circular muscle that normally maintains constriction of a natural body passage or orifice and which relaxes as required by normal physiological functioning.  

8.      cardiovascular diseases – a disease that involve the heart or blood vessels.

9.      dental caries – cavities commonly known as tooth decay, caused by breakdown of the tooth enamel. 

10.   Digestion – a breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma.

11.   eating disorder – a mental illness characterised by eating, exercise and body weight or shape becoming an unhealthy preoccupation of someone’s life.

12.   Fibres – dietary material containing substances such as cellulose, lignin and pectin that are resistant to the action of digestive enzymes. 

13.   Precursor – a substance from which another is formed especially by metabolic reaction.

14.   Rectum - the final section of large intestine, terminating at the anus. 

15.   refined grain – enriched grains that some of the nutrients lost during processing are replaced. 

 

 

Dietary fiber increases the weight and size of your stool and softens it. A bulky stool is easier to pass, decreasing your chance of constipation. If we have loose, watery stools, fiber may help to solidify the stool because it absorbs water and adds bulk to stool and it helps maintain bowel health.

 

 

Protein digestion occurs in the stomach and duodenum. In which three main enzymes, pepsin secreted by the stomach, trypsin and chymotrypsin secreted by the pancreas. These enzymes break down food proteins into polypeptides that are then broken down by various exopeptidases and polypeptides into amino acids. Then finally amino acids are absorbed into the bloodstream through the small intestine.

Briefly discuss about glycemic index and how it is beneficial to diabetic consumer.

The glycaemic index (GI) is a way that carbohydrates in foods and drinks are ranked according to how quickly they raise the glucose level of the blood (also known as 'blood sugar level'). Pure glucose has the highest GI and is given a value of 100. Eating low GI foods can help you gain tighter control over your blood sugar. Paying attention to the GI of foods can be another tool to help manage diabetes, along with carbohydrate counting. Following a low-GI diet also may help with weight loss.

QUESTION 5

Distinguish between fat-soluble and water-soluble vitamins and give examples of each.  

Fat soluble means that they are absorbed in the lymph, are transported in the blood with carrier proteins, and they can be stored in the liver and fatty tissues. For example, vitamins are A, D, E, and K. While the water-soluble vitamins are easily dissolved and can be excreted in the urine. For example, vitamins B and C.

2. Vitamins are not synthesized by the body and therefore must be supplied through food.