Chapter 6: Fats and other Lipids

Match the nutrient/non-nutrient on the left with the best description of how it can contribute to unwanted weight gain: *Protein> *Carbohydrates> *Alcohol>

*Protein>the body can convert certain amino acids into fatty acids *Carbohydrates>the body can convert excess glucose into fatty acids alcohol> stimulates triglyceride synthesis, which can result in storage of excess triglycerides in adipose tissue

Match the fatty acid type with its correct chemical structure description.

*Saturated fatty acid: contains no carbon-carbon double bonds *Monounsaturated fatty acid: one carbon-carbon double bond *Polyunsaturated fatty acid: two or more carbon-carbon double bonds

What are the end products of fat digestion?

-Fatty acids -Monoglycerides -Glycerol

Pair the by-products from chylomicron digestion to their correct final destinations in the body. *Free Fatty acids> *Chylomicron remnant>

-Free Fatty acid>Absorbed by cells within the vicinity and reform into triglyceride for storage or use -Chylomicron remnant>Removed from circulation by the liver and recycled to make other lipoproteins and bile acids

Which statement is true about essential fatty acids?

-Only alpha-linolenic acid and linoleic acid are considered essential.

Lipoproteins carry different amounts of:

-Protein -Cholesterol -Phospholipids

What information can be found on a Nutrition Facts panel (check all that apply)?

-Saturated fat -cholesterol -total fat

Which of the following information about fat is required on the Nutrition Facts Panel. Choose all that apply.

-Saturated fat (grams) -Calories from fat -Trans fat (grams) -Cholesterol (mg) -Total fat (grams)

What are some things you can do to reduce fat intake?

-Steamed meats -Choose lean meats -Trim fat

arteriosclerosis is described by which of the following. Choose all that apply.

-commonly called "hardening of the arteries" -contributes to the development of hypertension -decreases flexibility of the artery

What are some examples of food sources that contain cholesterol?

-eggs -ice cream -chicken

Choose the statements that describes how bile salts enhance the digestion and absorption of lipids.

-keeping lipids dispersed in small particles. -increasing the surface area of the lipid. -forming a micelle.

compared to butter, solid margarine has

-less cholesterol -more unsaturated fat -more trans fat

Which fatty acids are considered essential fatty acids?

-linoleic acid -alpha-linoleic acid

By reading the Nutrition Facts Panel, you can determine how much ______ are in most packaged foods.

-saturated fat -trans fat -total fat -cholesterol

Choose all of the following statements about subcutaneous fat that are true.

-subcutaneous fat stores energy -subcutanous fat protects vital organs

What are the structural components of a triglyceride?

-three attached fatty acids -glycerol backbone

What are the major functions of fatty acids and triglycerides in the body?

-to aid in transport of fat-soluble vitamins -to provide energy -to insulate and protect the body

What are the major functions of fatty acids and triglycerides in the body?

-to insulate and protect the body -to provide energy -to aid in transport of fat-soluble vitamins

Rank the following to describe the fate of triglycerides stored in adipose tissue if your body needs energy.

1. Adipose cells break down triglycerides into fatty acids and glycerol molecules 2. Fatty acids and glycerol are released into the bloodstream 3. Cells remove fatty acids from the blood and the liver removes glycerol from the blood 4. Cells metabolize fatty acids for energy and the liver converts glycerol into glucose for energy

Outline the process of enterohepatic circulation beginning with the bile salts absorbed in the small intestine.

1. Bile salts are absorbed in the ileum of the small intestine. 2. Bile salt travels through the blood to the liver. 3. The liver recycles used bile salts to make new bile.

List in order from 1 to 3 the steps of lipid digestion in the small intestine.

1. Fatty chyme stimulates the release of cholecystokinin 2. Cholecystokinin signals the pancreas to secrete digestive enzymes, including pancreatic lipase, into the duodenum 3. Pancreatic lipase digests triglycerides and converts them into monoglycerides and 2 fatty acid molecules

The four major classes of lipoproteins are:

1. high-density lipoproteins 2. very low density lipoproteins 3. low density lipoproteins 4. chylomicrons

You just ate a food item containing 5 grams of fat, which means that the food provides ____ calories from fat.

45

Embolus

A blood clot or plaque particle that breaks free from where it formed and travels through the bloodstream

What is an emulsifier?

A compound that helps water-soluble and water-insoluble compounds to mix with each other.

Hydrocarbon chain

A fatty acid is comprised of a hydrocarbon chain, a chain of carbon atoms bonded to each other and to hydrogen atoms. The first carbon in the molecule has three hydrogen atoms attached to it. Chemists call this part of the molecule the omega (or methyl) end. The last carbon in the fatty acid molecule forms an acid group.

Thrombus

A fixed bunch of clots that remains in place and disrupts blood flow

What is a triglyceride?

A molecule consisting of three fatty acids bonded to a glycerol

__________ cells, which remove fatty acids and glycerol from the blood and reassemble them as triglycerides for storage, are commonly called fat cells.

Adipose

__________, is a condition that can inhibit the blood flow and permanently damage the kidneys, eyes, legs, heart, and brain.

Atherosclerosis.

_______________ is a hormone that stimulates the gallbladder to release bile and the pancreas to release digestive enzymes.

Cholecystokinin

A lipid found only in foods that contain animal products___

Cholesterol

Dietary Lipids

Dietary lipids also provide NON-nutritional benefits by contributing to the rich flavor, smooth texture, and appetizing aroma of foods. Whether fat is naturally in food or added to it, the nutrient often makes food taste more appetizing.

What is an economical source of protein and many micronutrients, the most concentrated source of cholesterol in the typical American diet, hidden in many commonly eaten foods, and does not increase the general population's risk of cardiovascular disease?

Eggs

________ fatty acids must be supplied by the diet, whereas__________ fatty acids can be synthesized by the body and do not need to be supplied by the diet.

Essential; nonessential

True or false: Fatty acids are always saturated.

FALSE *Yes, fatty acids can be saturated or UNsaturated.

True or false: Phospholipids are onlyy found in fat cells.

False. Phospholipids serve as an essential part of all body cells, specifically as the phospholipid bilayer that makes up the cell membrane.

_________ is the process of adding hydrogens to unsaturated fats, which makes a liquid fat more solid at room temperature.

Hydrogenation

What does it mean when a fatty acid is considered essential?

It MUST be supplied by the diet in order to maintain health.

What is the chemical structure of an omega-3 fatty acid?

It contains the first carbon-carbon double bond on the third carbon from the omega end of the carbon chain.

An enzyme called __ plays an important role in fat digestion by breaking down lipids.

Lipase

The nutrient that contributes to rich flavor, smooth texture, and the appetizing aroma of food is _____.

Lipid

Maintaining cell membranes, insulating the body against cold temperatures. cushioning the body against bumps and blows, and contributing to body contours are all traits of which nutrient?

Lipids

Which of the following nutrients contribute to a feeling of satiety?

Lipids

Lipids

Lipids are a class of macronutrients that includes fatty acids, triglycerides, phospholipids, and cholesterol. In general, lipids are INSOLUBLE in water, but they SOLUBLE in ORGANIC SOLVENTS such as alcohol and acetone.

Fatty Acids

Most lipids provide fatty acids in their chemical structures. Fatty acids provide energy for muscles and most other types of cells.

The total fat, saturated fat, trans fat, and cholesterol in most packaged foods can be determined by reading the _________ _________ panel.

Nutrition facts

Which statement is true about essential fatty acids?

Only alpha-linolenic acid and linoleic acid are considered essential.

_____ ______ is a digestive enzyme that removes two fatty acids from each triglyceride molecule.

Pancreatic Lipase

__________ are a type of prescription drug that reduces a person's elevated blood lipid levels.

Statins

Subcutaneous Fat

The layer of fat under your skin (subcutaneous fat) stores energy, insulates you against cold temperatures, protects you against minor bruising, and contributes to your body's controls.

Which form of unsaturated fatty acid contains a chemical structure similar to that of saturated fatty acids?

Trans

A ________ is a lipid that has three fatty acids attached to a three-carbon compound called glycerol.

Triacylglycerol

True or false: Dietary fats often consist of fatty acids.

True

True or false: Long-Chain fatty acids contain 14 to 24 carbons

True

True or false: A sterol is more chemically complex than a triglyceride or a phospholipid.

True.

The hormone that stimulates the gallbladder to release bile and the pancreas to release digestive enzymes is called

cholecystokinin

Lipids or fats include

cholesterol

food manufacturers use the process of hydrogenation to

convert liquid oils into more solid fats.

Long-carbon chain fatty acids

have 14 to 24 carbons (In nature, common fatty acids have even numbers of carbon atoms).

Short-chain fatty acids

have 2 to 4 carbons (In nature, common fatty acids have even numbers of carbon atoms).

Medium-chain fatty acids

have 6 to 12 carbons (In nature, common fatty acids have even numbers of carbon atoms).

which statement is true about the hydrogenation process?

it produces TRANS FATS

Lipoproteins are water-soluble structures that transport _______ through the bloodstream.

lipids

Margarine is ____

made from vegetable oil.

Peanuts, peanut oil, canola oil, olives, almonds, and avocados are all rich in:

monosaturated fat

According to the Dietary Guidelines to reduce risk for cardiovascular disease, saturated fats should contribute

no more than 10% of total kilocalories

Safflower, corn, soybean, and cottonseed oils are all rich in ___________ fat. Diets high in this type of fat may lead to reduction of total cholesterol, LDL, and HDL cholesterol.

polyunsaturated

Structurally, a trans fat resembles a _________ ________ ________.

saturated fatty acid

A ________ has three fatty acids attached to glycerol.

triglyceride

An omega-3 fatty acid is _____

unsaturated