Ch 6: Fats and Lipids

long chain fatty acids

14-24 carbons

short chain fatty acids:

2 to 4 carbons

triglyceride:

3 fatty acids and a glycerol glycerol = 3 carbon compound referred to as the backbone of the triglyceride

medium chain fatty acids

6-12 carbons

triglycerides comprise about _______ of lipids in your body and food

95%

a fatty acid is comprised of

a hydrocarbon chain

Fats in foods a) add taste and contribute to satiety b) are rapidly digested and absorbed c) carry water-soluble nutrients d) need to be elimintated to have a healthful diet

a) add taste and contribute to satiety

Which is true? a) certain fish are rich sources of omega-3 FA b) omega-3 FA increase the risk of CVD c) trans fats are rich sources of omega-3 FA d) the human body converts dietary fibre into omega-3 FA

a) certain fish are rich sources of omega-3 FA

phospholipids compared to TG

chemically similar to triglycerides except one fatty acid is replaced by chemical groups that contain phosphorus, and most times nitrogen

Phospholipids a) do not have fatty acids in their chemical structures b) lack glycerol in their chemical structures c) do not occur naturally d) are water soluble

d) are water soluble

Alcohol metabolism is not influenced by a person's a) sex b) body size and composition c) prior history of alcohol use d) level of caffeine consumption

d) level of caffeine consumption

hydrogenation is a

food manufacturing process that adds hydrogen atoms to liquid vegetable oil as a result, vegetable oil can be made into shortening or into sticks of margarine

cholesterol is associated with

heart attacks

most trans fats are a result of

hydrogenation of plant oils

triglycerides are widespread in foods, however cholesterol

is only found in animal foods - egg yolk, liver, meat, poultry, whole milk, cheese, ice cream

what is the livers use of cholesterol

it uses it to make bile, an emulsifier which aids in lipid digestion

phospholipids are

major structural components of cell membranes and are needed for proper functioning in nerve cells

foods that are rich sources of long-chain saturated FA tend to be ______

more solid at room temperature ex: butter has more long-chain saturated FA than margarine; this is why butter can hold it's shape better at room temp than margarine

unlike triglycerides, phospholipids are

partially water soluble (hydrophilic head, hydrophobic tail)

in the body, trans fats function like certain saturated fats by

raising blood cholesterol levels; increasing the risk of heart disease

the majority of fat and lipid digestion happens in the

small intestine

trans fats are less likely to

undergo oxidation - a chemical process that alters the compound's structure

most triglycerides contain a mixture of

unsaturated and saturated fatty acids

trans fats

unsaturated fatty acids that have a trans double bond (opposed to a cis)

unsaturated fatty acids that have the cis double-bond arrangement, especially poly unsaturated FA are

very susceptible to oxidation

lipids include (4)

- fatty acids - triglycerides - phospholipids - cholesterol

cholesterol does not produce energy, instead the body uses it to synthesize things such as Vitamin D, hormones (estrogen, testosterone)

TRUE

the body does not require trans fatty acids, medical researchers have not discovered any positive health effects from consuming them

TRUE

Trans fatty acids are a) naturally in many foods b) a by-product of the hydrogenation process c) essential to good health d) all of the above

b) a by-product of the hydrogenation process

Cholesterol is a) metabolized for energy b) found only in animal foods c) not made by the human body d) harmful for health

b) found only in animal foods

Solid fats generally have a high proportion of ____ fatty acids a) unsaturated b) saturated c) polyunsaturated d) monounsaturated

b) saturated

Lipoproteins a) are water insoluble b) transport lipids in the bloodstream c) contain glucose d) none of the above

b) transport lipids in the bloodstream

A saturated fatty acid has a) one double bond within the hydrocarbon chain b) two double bonds within the hydrocarbon chain c) no double bond within the hydrocarbon chain d) none of the above

c) no double bond within the hydrocarbon chain

Homocysteine is a(n) a) form of folate b) lipid c) risk factor for CVD d) essential amino acid

c) risk factor for CVD

The primary site of triglyceride digestion and absorption is the a) stomach b) liver c) small intestine d) gallbladder

c) small intestine

Controllable risk factors for CVD include a) family history b) age c) tobacco use d) all of the above

c) tobacco use