EXER 321: Ch. 5 Homework

Put the foods in order from lowest cholesterol content per serving (1) to highest cholesterol content per serving (4).

1 cup 1% milk 1 oz cheese 3 oz shrimp 1 larger egg yolk

The Acceptable Macronutrient Distribution Range for total fat intake is

20% to 35% of total calories.

For those who need to lower their blood cholesterol levels, the American Heart Association recommends limiting saturated fat intake to ________ of total calories.

5% to 6%

The primary role of HDL in the body is to transport lipids

to the liver for metabolism

Place the lipid term into the appropriate sentence.

A fatty acid that contains no carbon-carbon double bonds is called a(n) saturated fatty acid and tends to be solid at room temperature. A fatty acid that contains one or more carbon-carbon double bonds is called a(n) unsaturated fatty acid and tends to be liquid at room temperature. When manufacturers process liquid oil to form solid fats like margarine or shortening, the end product may contain trans fatty acids. Trans fatty acids, also called hydrogenated fats, are found in foods like doughnuts and french fries. There are certain unsaturated fatty acids that must be obtained from the diet; these are called essential fatty acids, and they are found in foods like fatty fish, canola, and soybean oil

Regina's sister is pregnant and asks her about the safety of consuming fish during pregnancy. Regina remembers learning that some fish are higher in mercury than are others. Which of the following most likely has the highest mercury concentration?

Albacore tuna

Regina's grandmother is teaching her how to make mayonnaise. She explains that mayonnaise is made using oil, salt, vinegar (or lemon juice), and egg yolks. Lecithin in the egg yolks acts as an emulsifier. What is an emulsifier?

An emulsifier suspends fat in water.

Click to select the foods that can be labeled "trans fat free," according to current food

Creamy peanut butter with 0.2 grams of trans fat per serving Light tub margarine with 0 grams of trans fat per serving

Cardiologists and other healthcare professionals recommend that people who are at elevated risk for developing cardiovascular disease adopt an "anti-atherosclerotic" lifestyle to help prevent atherosclerosis. Click to select the components of an anti-atherosclerotic lifestyle.

Dietary pattern low in saturated and trans fat Dietary pattern high in fruits and vegetables Engaging in daily physical activity

Use NutritionCalc Plus to look up the nutrient profiles of the following poultry selections. Rank the foods based on their fat content, from lowest fat content per serving (left) to highest fat content per serving (right).

Fried chicken breast, eaten without skin and breading, 3 oz Roasted chicken breast, eaten with skin 3 oz Fried chicken breast eaten with skin and breading, 3 oz

As part of a nutrition class project, Regina is following Dr. Dean Ornish's purely vegetarian (vegan) diet plan for one month. Her diet has less than 20% of calories from fat and uses only small amounts of vegetable oil in cooking and those naturally present in plant foods. If she were at risk for cardiovascular disease and if she continued on this diet, what is one expected outcome that may be attributable to the diet's high carbohydrate content?

Increase in blood triglycerides

Bile acids work as emulsifiers to aid in fat digestion. Starting from the site of bile production (1), trace the route of bile acids as they circulate through the body during fat digestion and absorption. Hover over the docks to see hints.

Liver Gallbladder Small Intestine Portal Vein

Complete the sentences to describe how lipids are transported and used by body cells.

Most dietary lipids are too large to be absorbed directly into the vessels of the cardiovascular system. Thus, dietary lipids are packaged as chylomicrons and first absorbed into the vessels of the lymphatic system. Chylomicrons are transported from the small intestine into the lymphatic system via small vessels called lacteals. The lymphatic system eventually empties into the cardiovascular system via a duct near the heart, so that chylomicrons can circulate to all body tissues. Inside blood vessels, an enzyme called lipoprotein lipase breaks down the triglycerides in chylomicrons so that body cells, such as muscle and adipose cells, can take up and use fatty acids. When most of the triglycerides in the chylomicron have been broken down and used by cells, what remains is a chylomicron remnant. This particle is transported to the liver, where its components can be broken down and reused.

Indicate how omega-3 and omega-6 fatty acids affect the body by selecting "increase" or "decrease" for each of the sentences below.

Omega-3 fatty acids tend to decrease blood clotting. Omega-3 fatty acids also decrease inflammation in the body. Omega-6 fatty acids increase clotting and increase inflammation in the body. Use of omega-3 fatty acids as a dietary supplement may decrease circulating triglyceride levels in the blood. Fish oil capsules are associated with a(n) decrease in rheumatoid arthritis symptoms and some behavioral disorders and cases of mild depression.

Although they contain mixtures of various fatty acids, foods are often categorized as particularly rich in either saturated, monounsaturated, or polyunsaturated fatty acids. Classify the following foods to show the primary type of fatty acid present in that food.

Saturated Fat: butter, coconut oil Monosaturated fat: olive oil, peanuts Polyunsaturated fat: corn oil, sunflower oil

Match each description to a type of fatty acid.

Saturated fatty acids: These fats increase blood levels of cholesterol and are solid at room temperatures Unsaturated fatty acids: These fats decrease blood levels and are liquid at room temperature

Regina's food science instructor challenged the class to create a high-fat cake that will not go rancid as quickly as a standard high-fat cake. How could she modify the recipe to prevent rancidity?

She should add an antioxidant.

Eating a diet high in trans fatty acids has been shown to increase circulating levels of LDL. Why do food manufacturers use trans fatty acids like partially hydrogenated vegetable oils in packaged and processed foods?

Trans fatty acids increase a food's shelf life.

Complete each of the sentences about lipids with the appropriate term.

Triglycerides are the most common lipid found in food and in the body; they consist of a glycerol backbone attached to three fatty acids. Fatty acids are classified based on the degree to which the carbon chain is saturated with hydrogen. A fatty acid is saturated if it contains no carbon-carbon double bonds, monounsaturated if it has only one carbon-carbon double bond, and polyunsaturated if it contains two or more carbon-carbon double bonds. The unsaturated fatty acids can exist in one of two structural forms. When hydrogens on an unsaturated fatty acid lie on the same side of the carbon-carbon double bond, a cis formation exists. The trans form occurs when hydrogens on both carbons forming the double bond lie on opposite sides of the bond.