!Lesson 2, Chapter 6, Jack Brooks (DRAFT FROM QUIZ 6A)
Draft tbd 5
Drag the descriptor to its appropriate lipid classification. Triglyceride: - transports fat-soluble vitamins - primary storage form of fat in the adipose tissue Phospholipid: - important component of all cell membranes due to its hydrophilic head and hydrophobic tail - Acts as an emulsifier in fat digestion and absorption to form micelles Cholesterol: - Forms part of the active vitamin d hormone - Your body's cells make about 875 mg of this lipid per day
TBD 3
Drag the descriptor to its fatty acid classification Saturated fatty acids: these fats increase blood levels of cholesterol and are solid at room temperature. Unsaturated fatty acids: these fats decrease blood levels of cholesterol and are liquid at room temperature. Trans fatty acids: These fatty acids increase blood cholesterol, LDL, inflammation, and are created when unsaturated fatty acids are partially hydrogenated. Omega-3 essential fatty acids: these fats reduce inflammation responses, blood clotting, and triglyceride levels. Omega-6 essential fatty acids: These fats regulate blood pressure and increase blood clotting.
Draft - TBD 2
Drag the food to its primary fat component 1. Saturated fat; butter, coconut oil 2. Monounsaturated fat; peanuts, olive oil 3. Polyunsaturated fat; soybean oil, corn oil
Draft - TBD 1
Match the lipid to the corresponding structure Saturated fatty acid Monounsaturated fatty acid Omega-3 polyunsaturated fatty acid Omega-6 polyunsaturated fatty acid Sterol Phospholipid
40-70 grams of fat per day
Regina is trying to cut back on her fat intake to help reduce total calorie intake and promote gradual weight loss. If she follows an 1,800-calorie meal plan and wants to achieve the Acceptable Macronutrient Distribution Range recommendation of total fat being between 20% and 35% of calories, how many grams of fat per day should she be eating?
Fatty Fish
Regina's pregnant sister is interested in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two fatty acids that can be made from alpha-linolenic (omega-3) acid. She has heard that EPA and DHA are important for cancer prevention, brain health, cardiovascular disease prevention, and immune function. Which food is the best source of EPA + DHA?
TBD DRAFT 7
Saturated fat, trans fat, and dietary cholesterol are the primary types of lipids that raise LDL. Match the American Heart Association's recommended intake level to reduce cardiovascular disease risk with its appropriate nutrient category. Five to six percent of total calories (Click to select) : Saturated fat intake recommendation Less than 300 mg per day (Click to select): Cholesterol intake recommendation Less than 1% of calories: trans fat intake recommendation
Draft TBD 6
The methyl end of the fatty acid chain is called the omega end. The omega system for naming fatty acids indicates where the first double bond closest to the methyl end of the chain occurs. The delta system describes fatty acids in relation to the carboxyl end of the carbon chain and indicates the location of all double bonds. 18:2 n6 has 18 carbons in its carbon chain and 2 double bonds, and the first double bond starts at the 6th carbon from the omega end; thus, it is named Linoleic acid.
Draft TBD 8
The unsaturated fatty acids can exist in one of two structural forms: the trans form occurs when hydrogens on both carbons forming the double bond lie on opposite sides of that bond. Fatty acids are classified based on their degree of saturation of hydrogen to be bound to the carbons in the fatty acid chain. There are a number of lipids that are found in foods and contribute to various functions in the body. Triglycerides are the most common lipid found in food and in the body; they consist of a glycerol backbone attached to three fatty acids. A fatty acid is saturated if it contains no carbon-carbon double bonds, polyunsaturated if it contains two or more carbon-carbon double bonds, and monounsaturated if it has only one carbon-carbon double bond. When hydrogens on an unsaturated fatty acid lie on the same side of the carbon-carbon double bond, a cis formation exists.
