PROTEIN Worksheet
This printable matching worksheet on the topic of Nutrition & Food Safety has 16 questions and answers to match. This matching worksheet is also available to download as a Microsoft Word document or a PDF.
Description
Chemical form of most fat in food and in the body
sources of monounsaturated lipids
sources of polyunsaturated lipids
sources of saturated lipids
raises "bad" LDL cholesterol
used to increase shelf life in foods; raises bad and lowers good cholesterols
increases "good" HDL cholesterol; decreases risk of heart disease
lipid missing one hydrogen, one double bond
lipids with more than one point of unsaturation
amino acids linked by peptide bonds
cannot be manufactured by the body; must be obtained from food; there are 8
these amino acids can be manufactured by the body
supplies all essential amino acids
contains less than all 8 essential amino acids
during a negative energy balance, these are broken down and used for energy instead of carbs and fats
when energy needs are met with carbs and fat, these are spared to build and repair body tissue and structures
