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