BioL 1322 - Smart book 5

Pataasin ang iyong marka sa homework at exams ngayon gamit ang Quizwiz!

______ is a type of lipid that is found only in foods of animal origin.

Cholesterol

Which of the following is a strategy to improve dietary fat quality?

Choose salmon instead of roast beef for a dinner entree.

Which lipoprotein can be taken up by scavenger cells, leading to a buildup of cholesterol in the blood vessels?

LDL

Which enzyme plays an important role in fat digestion?

Lipase

What enzyme breaks down triglycerides into free fatty acids and glycerol in the bloodstream?

Lipoprotein lipase

______ transport lipids from the small intestine and liver to body tissues.

Lipoproteins

Why are emulsifiers important in cooking and baking?

They keep mixtures of oil and water from separating.

Cholesterol _____ be made by the body.

can

High-fat foods:

can be included in a healthy eating pattern if they are balanced with low-fat foods.

About half of the energy used by the body at rest and during light activity comes from fat, the remainder comes from ______.

carbohydrates

When the ______ in polyunsaturated fatty acids break down, rancid by-products occur.

carbon-carbon double bonds

The major cause of death among American adults is ______.

cardiovasular disease

If a food manufacturer sets out to reduce the fat content of a cookie, the food scientists will need to consider ______.

changes in the flavor of the food product. changes in the texture of the food product.

Which fat is used to make bile acids?

cholesterol

omega-3

decrease blood clotting, decrease inflammatory responses

The American Heart Association recommends using plant oils rather than animal fats in food preparation to ______.

decrease saturated fat intake

The AHA have set no specific limits on dietary cholesterol because ______.

dietary cholesterol has little impact on blood cholesterol levels

Lipids are a diverse group of chemical compounds. Which of the following properties do all types of lipids have in common?

do not readily dissolve in water.

A major function of phospholipids (e.g., lecithin) in foods is to act as (a)n

emulsifier

What deficiency would you suspect if a person has flaky and itchy skin, diarrhea, and poor wound healing with infections?

essential fatty acids

The Food and Nutrition Board recommends an Acceptable Macronutrient Distribution Range (AMDR) of 20% to 35% of total calories for ______.

fat

The fatty acid tails located in the lipid bilayer of the cell membrane are ______.

fat-soluble lined up so they point toward the interior of the membrane

Lipoprotein lipase breaks triglycerides into ______.

glycerol free fatty acids

What are the structural components of a triglyceride?

glycerol backbone three attached fatty acids

Fats tend to slow down the digestive process, which will ______.

help you to feel full

omega-6

increases blood clotting, increases inflammatory responses

The American Heart Association's recommendation to limit saturated fat intake to no more than 5% to 6% of total calories is intended for

individuals at risk for heart disease.

The layer of triglycerides beneath the skin serves to

insulate the body.

Due to their high energy density (9 kcal per gram) ______ are the ideal form of energy storage for the body.

lipids

Which nutrient does not readily dissolve in water?

lipids

Which nutrient is an important source of fuel for the body, a regulator of chemical processes in the body, and a structural component of all cells?

lipids

Fat located just below the surface of the skin (subcutaneous fat) insulates the body and keeps it warm. This is because fat's ______ water content does not conduct heat well.

low

______-density lipoprotein is considered the "bad" cholesterol.

low

A ______ is a type of lipid that contains a glycerol backbone, two fatty acids, and a phosphorus group.

phospholipid

Most Americans need to improve their fat

quality

What three organs and/or glands produce lipase to digest triglycerides in the gastrointestinal tract?

salivary glands pancreas stomach

Which of the following have the biggest impact on blood cholesterol levels?

saturated fat intake trans fat intake

The phosphate heads located in the lipid bilayer of the cell membrane are ______.

water-soluble lined up so they face the watery environments on the inside and outside of the cell

Heart disease is the ______ leading cause of death among North American adults.

#1

What is the Acceptable Macronutrient Distribution Range for lipids according to the Food and Nutrition Board?

20%-35%

Which of the following foods contain more than 8 grams of fat in a typical serving?

Avocado, 1/2 cup Ranch salad dressing, 2 tablespoons Croissant, 1 medium

True or false: High-fat foods cannot be included in a healthy, well-balanced dietary pattern.

False

What are some of the positive attributes of fat in the diet?

Fat imparts a creamy texture to foods. Many flavors are fat-soluble, so fat enhances the flavor of foods.

What are some deficiency symptoms experienced with inadequate consumption of essential fatty acids?

Flaky/itchy skin Impaired wound healing Growth restriction

Which of the following are components of phospholipids?

Phosphate Glycerol Fatty acids

Which of the following are functions of HDL cholesterol in the bloodstream?

Picks up cholesterol from dying cells and other sources Donates cholesterol to other lipoprotein for transport back to the liver for excretion

What are some health benefits associated with consuming seafood twice a week?

Promotes brain health Reduces risk of heart disease Reduces inflammation

Choose a function of fat tissue.

Protect organs from injury

______ occurs when the double bonds in unsaturated fatty acids in food products are broken down by ultraviolet light or oxygen.

Rancidity

Why are triglycerides ideal for fat storage?

They are chemically stable. They are energy dense.

A(n) ______ is made of three fatty acids attached to glycerol.

Triglyceride

Which of the following is the body's most efficient form of stored energy?

Triglycerides

True or false: HDL removes cholesterol from the bloodstream and returns it to the liver for excretion.

True

Which lipoproteins are made by the liver?

Very-low-density lipoproteins (VLDL)

The body can make ______ of the cholesterol it needs.

all

Primarily, fatty acids are transported through the bloodstream

as part of lipoproteins.

Which of the following foods do not contain any cholesterol?

bagels strawberries

As very-low-density lipoproteins (VLDLs) circulate through the bloodstream, they deliver triglycerides to cells throughout the body. After most of the triglycerides have been removed from a VLDL, the remaining lipoprotein is called a

low-density lipoprotein. (LDL)

north american diet

mayonnaise, margarine, whole milk

Which of the following are products of fat digestion in the small intestine?

monoglycerides fatty acids

When fat content has been reduced in a food, total caloric content may not be substantially reduced because

more sugar has been added.

According to the American Heart Association, individuals at risk for cardiovascular disease (or who already have cardiovascular disease) should limit saturated fat intake to ______.

no more than 5% to 6% of total kilocalories

Which of the following is a leading source of fat in the Mediterranean diet?

olive oil

mediterranean diet

olive oil, fish, nuts

People who eat fish at least twice a week have lower risks for heart attacks. This protection is attributable to ______, which reduces blood clotting.

omega-3 fatty acids

Reduced triglycerides, reduced blood clotting, and reduced pain from rheumatoid arthritis are benefits associated with intake of

omega-3 fatty acids

When fat is removed from a food product, ______ is often added in its place.

sugar

What is the function of an emulsifier?

suspends fats in water

The disagreeable taste and odor of rancid oils are due to

the breakdown of fatty acids by oxygen, heat, and UV light.

In the small intestine, lipase breaks down ______ to produce a mixture of fatty acids, glycerol, and monoglycerides.

triglycerides

True or false: Much of the energy our body uses at rest and during low-intensity exercise (or light activity) comes from fatty acids.

true


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