Pete - Bio Nutrition Case Study PDF

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Bio Nutrition Case Study...

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CQ#1: How much cholesterol was in Pete’s dinner? A. 25 milligrams B. 50 milligrams C. 6 grams D. 13 grams

CQ#2: What percent of your average daily food intake is fresh fruits and/or vegetables? A. 0% B. 10% C. 25 %

D. 50% or greater

CQ#3: What percentage of your average daily food intake is lipids? A. 0% B. 10% C. 25 % D. 50% or greater CQ#4: Pete normally consumes ~ 2000 calories per day. What % of his total daily caloric intake is coming from the two Hot Pockets? What % of his total daily calories is coming from the fat in his two Hot Pockets? A. ~ 30%; 5%

B. ~ 30 %; 11% C. ~ 50 %; 20% D. ~ 60 %; 11% CQ#5: Which of the following is the best explanation for why vegetable oils are liquid at room temperature? A. Vegetable oils are saturated fatty acids that do not pack together efficiently and therefore have a low melting point. B. Vegetable oils are saturated fatty acids that pack together very efficiently and therefore have a low melting point. C. Vegetable oils are unsaturated fatty acids that do not pack together efficiently and therefore have a low melting point.

D. Vegetable oils are unsaturated fatty acids that pack together very efficiently and therefore have a low melting point.

CQ#6: Which of these best describes the term phospholipid? A. A polar lipid molecule that fully interacts with water. B. A nonpolar lipid molecule that is made amphipathic by the addition of a phosphate. C. A nonpolar lipid molecule that is made polar by the addition of a phosphate. E.

A polar lipid molecule that fully repels water.

Pete was beginning to understand a little bit about cholesterol and fats. But he still didn’t understand: why were they so unhealthy? And if they are unhealthy, why do we even need cholesterol and fat? Develop an answer. What would you tell Pete? Cholesterol and fats are not necessarily unhealthy. Having them in moderation is good for the body. Cholesterol is a lipid that is a good energy producer. When consuming fats, you want to lean more towards unsaturated fats as they are healthier for the body.

Pete learned that your body needs some cholesterol. In addition to

being a component of cell membranes, cholesterol is also used to make hormones, vitamin D, and substances that help you digest foods. Your liver makes all the cholesterol your body needs. And excess cholesterol and fat in our bodies is dangerous. It often means you are overweight, and it can damage your vascular system. The amount of cholesterol a person produces varies depending upon their genetic makeup.

Pete was beginning to get the idea. Low cholesterol/LDL levels in your blood help keep

you healthy by preventing heart attacks and strokes. Therefore, maybe eating foods that are low in cholesterol may ultimately be able to lower your risk for these diseases. But what would a normal blood cholesterol level be? 170mg or less CQ#7: Review Pete’s lipid profile results below. What should Pete know? A. Pete has acceptable cholesterol levels. B. Pete has borderline high cholesterol and high LDL levels; however the fact that his HDL is elevated is a benefit to him.

C. Pete has high cholesterol and HDL levels yet the fact that his LDL is elevated is a benefit to him.

CQ#8: Trans fats _____ A. Are essential. B. Are antioxidants. C. Have trans double bonds. D. Are present in all foods. E. Are in transition from unsaturated to saturated fats.

CQ#9: Trans fats are formed when: A. Liquid fat is chemically changed to solid fat. B. Solid fat is chemically changed to liquid fat.

C. Liquid fat is refrigerated. D. Solid fat is melted.

CQ#10: Which of these probably does not contain trans fats? A. Fast-food french fries B. Grilled hamburger C. Store-bought cookies D. Frozen chicken nuggets

CQ#11: What does transfat-free mean on food labels? A. Less than 1.5g per serving B. Less than 1g per serving C. Less than 0.5g per serving

D. 0g per serving...