Chapter 5 Lipids

Choose a function of fat tissue 1. protect organs from injury 2. important for producing energy during anaerobic glycolysis 3.helps to build and repair tissue 4.aides in fluid balance

1.

Why is LDL considered "bad" cholesterol ?

1. If not cleared from the bloodstream, LDL cholesterol builds up in the blood vessels 2. Buildup of the LDL in blood vessels contributes to the atherosclerosis, a process that increases the risk of developing cardiovascular disease

The Acceptable Macronutrient Distribution Range set by the Food and Nutrition Board for lipids is _______% to _______% of Kilocalories?

20% to 35%

What is the Acceptable Macronutient distribution range for lipids according to the food and nutrition board?

20-35% of total calories

What are some warning signs of a heart attack?

dizziness short of break chest pain jaw, neck, shoulder pain

Which of the following are the functions of phosholipds in the body?

formation of cell membranes digestion of fats absorption and transfport of nutrients

What are the values for HDL and total cholesterol, respectively, that serve as risk factors for development of cardiovasular disease

less than 40mg/dL greater than 200 mg/dL in fasting state

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

olive oil

What chemical feature of sterols distinguishes them from the other classes of lipids?

the multi-ring structure

Which of the following is the bodys most effecient form of stored energy?

triglycerides

Triglycerides are used as the primary energy source by muscles_________

while at rest and during light activity

An omega-3 fatty acid is____

unsaturated

Fatty acids containing carbon-carbon double bonds are considered _____ fatty acids?

unsaturated

What are some examples of food would you recommend to a heart patient or client with cardiovascular disease who is currently consuming the average North American diet

-baked sweet potatoes -whole grains -walnuts -salmon,tuna,mackerel

The American Heart Association recommends consuming 2 or more servings of fatty fish each week because fish_____

-rich in omega 3 fatty acids -valuable source of protein and trace elements that provide protective effects for the cardiovascular system

Lipoproteins lipase breaks down triglycerides in the_____

Bloodstream

Why are the chemical structures of trans and saturated fatty acids similar?

Both have a straight shape

True or false: Most americans need to drastically cut the amount of fat they consume each day?

False

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

Lipoprotein lipase

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

Lipoprotein lipase

_____ of the fatty acids in butter are saturated

Most

Alpa-linolenic acid is_____

Omega-3 fatty acid

Reduced triglycerides, reduced blood clotting, and reduced pain from rheumatiod arthitis ar4e benefits associated with intake of ________

Omega-3 fatty acids

What is one of the most important functions of the phospholipid molecule?

Phospholipids help form cell membranes

True or false: Linoleic acid is an essential omega-6 fatty acid

True

A compound containing a multi-ring structure and a hydroxyl group is a _______

Sterol

To protect cardiovascular health, major health authorities recommend limiting intakes of _________ and ______

Trans fatty acids & saturated fatty acids