Fill in the blanks: A/an ________ is a nutrient that the body requires in large quantities, whereas a/an ________ is one that the body requires in much smaller quantities. A/an ________ is a nutrient that the body cannot produce and so must be supplied from the diet.
Ch. 23 Nutrition and Metabolism
Chapter 23, Problem 23.20a
Which of the following statements is false?
a. Fiber is a polysaccharide that is completely or partially indigestible by the human body.
b. A complete protein contains all the essential amino acids.
c. Saturated fats contain hydrogen atoms arranged on opposite sides of the carbon-carbon double bond.
d. Linoleic and linolenic acid are essential fatty acids.
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Identify the key terms in each statement: polysaccharide, complete protein, saturated fats, essential fatty acids.
Review the definition of fiber and its digestibility in the human body.
Understand what constitutes a complete protein and the role of essential amino acids.
Examine the structure of saturated fats and the arrangement of hydrogen atoms in relation to carbon-carbon bonds.
Clarify the concept of essential fatty acids and the significance of linoleic and linolenic acids.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Fiber
Fiber is a type of carbohydrate known as a polysaccharide that the human body cannot fully digest. It is classified into soluble and insoluble types, both of which play crucial roles in digestive health. Soluble fiber can dissolve in water and helps regulate blood sugar levels, while insoluble fiber adds bulk to stool and aids in bowel movements.
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Complete Proteins
Complete proteins are those that contain all nine essential amino acids that the body cannot synthesize on its own. These amino acids are vital for various bodily functions, including tissue repair and muscle growth. Sources of complete proteins include animal products like meat, dairy, and eggs, as well as some plant-based options like quinoa and soy.
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Saturated Fats
Saturated fats are a type of fat molecule characterized by having no double bonds between carbon atoms, which means they are saturated with hydrogen atoms. This structure typically results in a solid state at room temperature. Common sources include animal fats and certain plant oils, and while they can be part of a balanced diet, excessive intake is linked to health risks such as heart disease.
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Related Practice
Textbook Question
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Textbook Question
Certain diet plans claim that a person may eat all the protein he or she wants, as protein is not stored by the body. Is this claim completely accurate? Explain.
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Textbook Question
Your friend hears about the latest fad diet that consists entirely of fat. Predict the initial effects such a diet might have on your friend's concentration, memory, and other nervous system functions. Would you recommend this diet to anyone? Why or why not?
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Textbook Question
How do fat-soluble and water-soluble vitamins differ? Which vitamins are fat-soluble?
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