Nutrition: Lipids

This lipoprotein contains the most triglyceride and the least protein. A. CHYLOMICRONS B. VLDLs C. LDLs D. HDLs

A. CHYLOMICRONS

This lipoprotein transports dietary lipids out of the enterocyte. A. CHYLOMICRONS B. VLDL C. LDL D. HDL

A. CHYLOMICRONS

Lard is a solid fat composed mainly of saturated fatty acids (SFAs). What feature of SFAs contributes to the solidity of lard? A. Carbon bonds in SFAs are in the cis formation. B. SFAs have several kinks in the chain. C. All carbons in SFAs are joined with single bonds. D. Double bonds join carbons in the SFA chain.

C. All carbons in SFAs are joined with single bonds.

This lipoprotein, formed after VLDLs have released some of their triglycerides, transports cholesterol to the cells of the body. A. CHYLOMICRONS B. VLDL C. LDL D. HDL

C. LDL

This lipoprotein contains the most cholesterol of all the lipoproteins, and about 22\(\%\) protein. A. CHYLOMICRONS B. VLDLs C. LDLs D. HDLs

C. LDLs

This lipoprotein contains a mixture of lipids, most of which are triglycerides, and about 10\(\%\) protein. A. CHYLOMICRONS B. VLDLs C. LDLs D. HDLs

C. VLDLs

This lipoprotein is release from the liver and picks up cholesterol from the cells to transport it back to the liver. A. CHYLOMICRONS B. VLDL C. LDL D. HDL

D. HDL

This lipoprotein is composed of 50% protein. The other 50\(\%\) is composed of triglycerides, cholesterol, and phospholipids. A. CHYLOMICRONS B. VLDLs C. LDLs D. HDLs

D. HDLs

Linoleic acid and alpha-linolenic acid __________. A. should not be consumed in a healthy diet B. are found only in meats C. are non-essential fatty acids D. cannot be synthesized in the body

D. cannot be synthesized in the body

Which blood lipid results are considered optimal to reduce the risk of heart disease?

Total cholesterol <200 mg/dl LDL-cholesterol <130 mg/dl HDL-cholesterol >40 mg/dl

_________________ is a blood vessel that carries blood from the gastrointestinal tract, gallbladder, pancreas and spleen to the liver. This blood contains nutrients and toxins extracted from digested contents.

portal vein

To lower risk of cardiovascular disease, the Dietary Guidelines for Americans recommends __________ of daily kcals come from saturated fat. 7% to 10% 11% to 12% less than 20% 20% to 35%

7% to 10%

________deliver cholesterol to body cells. Diets high in saturated and trans fat decrease the removal of _______ and increase the risk of atherosclerosis. A. CHYLOMICRONS B. VLDL C. LDL D. HDL

C. LDL

__________ are the lipoproteins responsible for carrying lipids out of the enterocytes into the lymphatic system immediately after a meal. Chylomicrons Micelles Low-density lipoproteins High-density lipoproteins

Chylomicrons

Which of the following statements is false? a. Fats are nonessential nutrients. b. Significant chemical digestion begins in the duodenum. c. Bile plays a role in digestion. d. Once absorbed, dietary fat is transported from the intestinal cells to the blood through the lymph fluid.

a. Fats are nonessential nutrients.

The hormone ____________ stimulates the gallbladder to release bile through the common bile duct into the duodenum. a. cholecystokinin b. lipoprotein lipase c. micelle d. glycerol

a. cholecystokinin

The products of lipid hydrolysis are transported to the enterocytes in __________. a. micelles b. lipoprotein lipase c. cholecystokinin d. monoacylglyceride

a. micelles

This enzyme, which catalyzes the hydrolysis of the two fatty acids from the glycerol backbone in the intestine, is called _______________. a. pancreatic lipase b. gastric lipase c. bile d. glycerol e. monoacylglyceride

a. pancreatic lipase.

A carbon chain that contains only single bonds is said to be a ______ a. saturated fat b. unsaturated fat c. sterols d. phospholipids

a. saturated fat

When fat enters the duodenum, an emulsifier called ______ is released into the small intestine to break up the large fat globules into smaller fat droplets. a. pancreatic lipase b. bile c. gastric lipase d. micelles

b. bile

______________ consist of three fatty acids attached to a three-carbon glycerol backbone. a. sterols b. triglycerides c. phospholipds

b. triglycerides

Which of the following foods contains primarily saturated fats? skim milk peanuts olive oil butter

butter (also solid at room temp!!!)

The enzyme _______, secreted from the chief cells in the stomach, begins the digestion of some triglycerides. a. bile b. pancreatic lipase c. gastric lipase d. cholecystokinin

c. gastric lipase

The chemical structure of sterols consists of __________. carbon atoms in a multi-ring structure glycerol and fatty acids glycerol, fatty acids, and phosphate molecules chains of carbon and hydrogen atoms with a carboxyl and a methyl end

carbon atoms in a multi-ring structure

_____ indicates that the functional groups are on the same side of the carbon chain cis trans

cis

Which of the following foods is the best source of polyunsaturated fatty acid? corn oil avocado steak olive oil

corn oil

Long-chain fatty acids are transported via chylomicrons from inside the enterocyte into the________ to be delivered to the rest of the body. a. cholecystokinin b. micelles c. lipoprotein lipase d. lymphatic system

d. lymphatic system

Lipids enter the bloodstream directly after digestion. T or False

False

To lower risk of cardiovascular disease, the Dietary Guidelines for Americans recommends __________ of daily kcal come from saturated fat. less than 10% 10% to 11% less than 20% 20% to 35%

less than 10%

Match each organ with its secretion: Stomach Pancreas Small Intestine Gall Bladder Mouth pancreatic lipase Bile secretin Lingual Lipase gastric lipase cholecystokinin phospholipase gastrin

Stomach: gastrin, gastric lipase Pancreas: phospholipase, pancreatic lipase Small Intestine: secretin, cholecystokinin Gall Bladder: bile MouthL lingual lipase

The majority of lipid absorption occurs in the small intestine with the help of a spherical compound called a(n) __________. lipoprotein lipase adipose tissue micelle lecithin

micelle

The structure composed of a glycerol backbone and one fatty acid is called a ___________________. a. glycerol b. cholecystokinin c. monoacylglyceride d. micelles

monoacylglyceride

the ______ protein each lipoprotein contains, the higher its density. more or less

more

Which of the following foods is the best source of monounsaturated fatty acids? corn oil olive oil sour cream skim milk

olive oil

Which of the following substances is classified as a lipid? alpha carbons phosphates glycogen sterols

sterols

How many kilocalories are provided by 25 grams of fat? 100 kilocalories 25 kilocalories 225 kilocalories 2,250 kilocalories

225 kilocalories

What are micelles? A. clusters of fatty acids, monoglycerides, and other lipids surrounded by bile salts that transport lipids across the cell membrane of the villia B. type of lipoprotein needed to absorb lipids C. emulsifiers used to break fat globules into small droplets during digestion D. lipid-digesting enzymes located in the small intestine

A. clusters of fatty acids, monoglycerides, and other lipids surrounded by bile salts that transport lipids across the cell membrane of the villia Lipids travel in micelles from the lumen of the gut to the brush boarder membrane of enterocytes, where the lipids then diffuse across the membrane. The micelle splits once it is inside the enterocyte.

Which of the following statements regarding lipoproteins is TRUE? The enzyme lingual lipase is responsible for removing triglycerides transported by the LDL. Plaque is a build-up of lipoproteins in the bloodstream. Low-density lipoproteins (LDLs) are formed in the small intestines to transport absorbed dietary lipids. As the very low-density lipoproteins (VLDLs) deposit triglycerides in the cells, they become denser and are classified as low-density lipoproteins (LDLs).

As the very low-density lipoproteins (VLDLs) deposit triglycerides in the cells, they become denser and are classified as low-density lipoproteins (LDLs).

This lipoprotein delivers triglycerides from the liver to the body's cells, including adipose cells. A. CHYLOMICRONS B. VLDL C. LDL D. HDL

B. VLDL

How does fat consumption relate to vitamin A, D, E, and K intake? These vitamins are normally highly unstable molecules and are stabilized by fatty acids. These vitamins require dietary fats for their absorption and transport. Fats provide the energy required to move these large molecules across the intestinal wall. These vitamins are found only in the saturated fat found in animal sources.

These vitamins require dietary fats for their absorption and transport.

What property do phospholipids, micelles, and bile have in common? They are all lipoproteins. They all emulsify large fat globules into smaller fat droplets. They are all triglycerides. They all have both hydrophilic and hydrophobic regions.

They all have both hydrophilic and hydrophobic regions.

Sophie would like to increase her intake of omega-3 fatty acids. Which of the following would NOT be an effective strategy? make a salad dressing with canola oil and balsamic vinegar add walnuts to yogurt and salads eat hamburgers made with ground beef that is 80% lean replace her weekly grilled steak with grilled salmon

eat hamburgers made with ground beef that is 80% lean

majority of digestion of lipids occurs in the stomach. t or f

false ... small intestine

The name omega-3 fatty acid is derived from the fact that the __________. A. second double bond is located at the third carbon from the methyl end B. first double bond is located at the third carbon from the carboxyl end C. first double bond is located at the third carbon from the methyl end D. chain length of the fatty acid is three carbons long

first double bond is located at the third carbon from the methyl end

This alcohol, called _____, is made up of three carbons, three hydroxyl groups, and five hydrogen ions. a. sterols b. glycerol c. micelles d. cholecystokinin

glycerol

The lipid profile associated with the lowest risk of cardiovascular disease is __________. high HDL, low LDL, high triglycerides low HDL, low LDL, low triglycerides high HDL, low LDL, low triglycerides high HDL, high LDL, low triglycerides

high HDL, low LDL, low triglycerides

Which class of lipoproteins contains the MOST protein compared to lipid? chylomicrons low-density lipoproteins high-density lipoproteins very-low-density lipoproteins

high-density lipoproteins

Which enzyme is responsible for the majority of the digestions of lipids? lingual lipase bile gastric lipase pancreatic lipase

pancreatic lipase The majority of the digestion of triglycerides occurs in the small intestine, where the compounds are prepared for absorption by the action of bile and pancreatic lipase. Pancreatic lipase breaks the fatty acids away from the glycerol backbone, forming two free fatty acids and one monoglyceride, ready for absorption.

Phospholipids consist of fatty acids and __________, which allow(s) them to be __________. cholesterol; fat soluble phosphate; fat soluble phosphate; water soluble triglycerides; fat soluble

phosphate; water soluble

Which of the three lipids commonly found in foods are used to manufacture cell membranes? triglycerides None of these lipids is used in cell membranes. sterols phospholipids

phospholipids think of the phospholipid bi-layer with the hydrophobic and hydrophilic tails etc.

How many different forms of lipids are commonly found in food? four six two three

three phospholipids, sterols, triglycerides triglycerides the most common

______conveys that functional groups are on opposing sides of the carbon chain. trans cis

trans

A ______ bond creates a straight chain, whereas a ______ bond results in a chain that is bent. trans; cis cis; tans

trans; cis (because cis is all on the same side so it has to bend)

The class of lipids that is most prevalent in foods is __________. triglycerides linoleic acid phospholipids sterols

triglycerides

The body stores lipids as phospholipids. triglycerides. sterols. glycerols.

triglycerides.

digestion of lipids begins in the mouth. t or f

true

Which of the following statements correctly describes the metabolic fate of the lipids transported by lipoproteins? A. The LDL-cholesterol interacts with receptor sites on the surface of cells to release cholesterol that can be used to make bile, hormones, and vitamin D. B. Cholesterol removed from the cells by LDLs is carried back to the liver and excreted through bile, decreasing the risk of atherosclerosis. C. As the VLDL moves through the bloodstream, an enzyme hydrolyzes protein from the surface of the lipoproteins to be taken up by the body's cells. D. The HDL-cholesterol is often referred to as the "bad cholesterol" because it transports cholesterol released from the liver and may deposit the cholesterol in the arterial cells, increasing the risk of atherosclerosis.

A. The LDL-cholesterol interacts with receptor sites on the surface of cells to release cholesterol that can be used to make bile, hormones, and vitamin D.

To reduce your risk for cancer, the American Cancer Society (ACS) recommends that you __________. A. maintain a healthful body weight B. eat at least 5 cups of fruits and vegetables each day C. select processed meats instead of red meat D. drink two glasses of red wine daily

A. maintain a healthful body weight

Which of the following statements correctly identifies the process of lipid transport? A. Sterols, such as cholesterol, are not digested but rather pass freely into the portal vein from the enterocyte. B. A layer of proteins, phospholipids, and cholesterol molecules surrounds each chylomicron to facilitate transport. C. Different lipids are absorbed based on their structure. D. Short-chain and medium-chain fatty acids are absorbed into the lacteal to enter the lymphatic system as part of a chylomicron, whereas long-chain fatty acids are transported directly into the portal vein. E. Micelles transport lipids through the lymphatic system before they enter the bloodstream.

B. A layer of proteins, phospholipids, and cholesterol molecules surrounds each chylomicron to facilitate transport.

Foods contain only one type of fatty acid, either saturated or unsaturated, but never both. T or F

False Most foods contain both saturated and unsaturated fatty acids in varying amounts. The relative amount of saturated and unsaturated fatty acids in a food will influence whether it is liquid (if more unsaturated) or solid (if more saturated) at room temperature.

Which of the following statements is NOT a function of fat in the body? Fats are a major energy source during rest. Fats transport fat-soluble vitamins. Fats function to repair damaged muscle. Fats provide structure to cell membranes.

Fats function to repair damaged muscle.

Which of the following statements regarding the structure of triglycerides is TRUE? A triglyceride consists of a fatty acid with three glycerol molecules attached. Fatty acid chains in a triglyceride molecule, which contain a single double bond, are referred to as monounsaturated fatty acids. Unsaturated fatty acids have only one shape, referred to as a cis-configuration, which bends at the double bond. Fatty acid chains in a triglyceride molecule with more than one double bond are referred to as saturated fatty acids.

Fatty acid chains in a triglyceride molecule, which contain a single double bond, are referred to as monounsaturated fatty acids.

Cholesterol transported from the cells to the liver by HDL can then be used to synthesize bile. T or F

True

Most of the triglycerides in food reach the stomach without being chemically digested. T or F.

True

__________ have "kinked" fatty acids at the area of their double bonds, preventing them from packing tightly together. Sterols Trans fats Unsaturated fats Saturated fats

Unsaturated fats

This compound, which is the most common lipid in foods, is made up of three fatty acids attached to a glycerol backbone and is called a__________________ a. triglyceride b. bile c. sterol d. monoacylglyceride

a. triglyceride

Fat digestion begins when fats are emulsified by __________. bile chylomicrons the stomach lipoproteins

bile