4. what are the products formed by digestion of the following nutrients? a. carb

Question

4. what are the products formed by digestion of the following nutrients? a. carbohydrates b.fats c. proteins

8. give definitions for the following words and terms as applied to fats and fatty acids a. saturated b. monounsaturated c. polyunsaturated d. partially hydrogenated

12, what are the major cateogries of information required on a nutrition facts label?

16. overdoses of which of the following vitamins should definitely be avoided? Why? a. riboflavin b. vitamin c c. vitamin a d. vitamin b e. vitamin d

18. what is the gras list?

24, lactose is sometimes refeered to as milk sugar because it is the principal carbohydrate in milk. the lactose structure follows. is this a monosacharide, disaccharide, or polysaccharide?explain

28. folic acid is found in citrus fruits and leafy green vegetables. the fda is now requiring that folic acid be added to cereals, breads, and pastas. The american journal of public healthy says that such grain fortification would prevent 300 to 700 birth defects per year. at the level recommended for addition, approximately 3.25 million adults over 50 would recieve too much folic acid. what question would you want to answer before you would support such a nationwide program?

30. should the government embark on a national program to add more calcium to our diets to reduce our chances of calcium deficiency and osteoporosis? giv eone reason for such a program and one against.

34. what foods have you eaten during the past week that did not contain any food additive?

2. give definitions of the following terms a. over-the-counter drug b. prescription drug c. generic name for a drug d. trade name for a drug

4. what are antibotics?

10. for what disease or condition is each of the following classes of drugs used? a. analgesics b. antipyretics c. antibiotics d. antihistamines

16. describe the following and give an example of each a. schedule 1 drugs b. schedule 2 drugs

20. name a drugh that might be used to treat angina

28. what are the applications for the following drugs? a. tylenol b. ibuprofen

30. how are cocaine and crack related?

38. describe the normal steps in the action of a neurotransmitter at a nerve synapse

42. the fda requires extensive testing of a prospective drug. the process can take almost 12 years. other countries have much shorter approval processes. imagine that you have a close relative who is suffering from a serious illness and an effective drug is available only outside the united states. what are the possible course of action? what would you do?

Explanation / Answer

4. Digestion begins in the mouth with the secretion of saliva and its digestive enzymes. Food is formed into a bolus by the mechanical mastication and swallowed into the esophagus from where it enters the stomach through the action of peristalsis. Gastric juice contains hydrochloric acid and pepsin which would damage the walls of the stomach and mucus is secreted for protection. In the stomach further release of enzymes break down the food further and this is combined with the churning action of the stomach. The partially digested food enters the duodenum as a thick semi-liquid chyme. In the small intestine, the larger part of digestion takes place and this is helped by the secretions of bile, pancreatic juice and intestinal juice. The intestinal walls are lined with villi, and their epithelial cells is covered with numerous microvilli to improve the absorption of nutrients by increasing the surface area of the intestine so need to breakdown on terms.

8.Saturated fat

A saturated fat is a fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. That is, the chain of carbon atoms is fully "saturated" with hydrogen atoms. There are many kinds of naturally occurring saturated fatty acids, which differ mainly in number of carbon atoms, from 3 carbons (propionic acid) to 36 (hexatriacontanoic acid).

Various fats contain different proportions of saturated and unsaturated fat. Examples of foods containing a high proportion of saturated fat include animal fat products such as cream, cheese, butter, ghee, suet, tallow, lard, and fatty meats.Certain vegetable products have high saturated fat content, such as coconut oil, cottonseed oil, palm kernel oil and chocolate. Many prepared foods are high in saturated fat content, such as pizza, dairy desserts, bacon and sausage.

Monounsaturated

B. monounsaturated fatty acids are fatty acids that have one double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.

Fatty acids are long-chained molecules having an alkyl group at one end and a carboxylic acid group at the other end. Fatty acid viscosity (thickness) and melting temperature increases with decreasing number of double bonds; therefore, monounsaturated fatty acids have a higher melting point than polyunsaturated fatty acids (more double bonds) and a lower melting point than saturated fatty acids (no double bonds). Monounsaturated fatty acids are liquids at room temperature and semisolid or solid when refrigerated.

c. Polyunsaturated

Polyunsaturated fats are triglycerides in which the hydrocarbon tails constitutes polyunsaturated fatty acids (PUFA) (fatty acids possessing more than a single carbon

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