Nutrition Ch 5 - Lipids
pressure in the arterial blood vessels associated with pumping of the blood from the heart
systolic blood pressure
The Acceptable Macronutrient Distribution Range set buy the Food and Nutrition Board for lipids is _____% to _____% of calories
20, 35
One bowl of chicken soup has 5 grams of fat, which means it provides _____ calories from fat
45
The Food and Nutrition Board recommends that at least _____% of total calories come from essential fatty acids
5
How does the body respond when its attempting to store fat and the existing fat cells are "full"? A. it forms new adipose cells B. it continues to expand the existing fat cells, fat cells can never get "full"
A
The main source of saturated fat in American diets are A. animal fats B. plant oils
A
The majority of fatty acids consumed in the diet are A. long chain fatty acids B. medium chain fatty acids C. short chain fatty acids
A
What are the values for HDL and total cholesterol, respectively, that serve as risk factors for development of cardiovascular disease? A. less than 40 mg/dL; greater than 200 mg/dL in fasting state B. greater than 40 mg/dL; less than 200 mg/dL in fasting state C. greater than 140 mg/dL; greater than 200 mg/dL in fasting state
A
What does it mean when a fatty acid is considered essential? A. it must be supplied by the diet in order to maintain health B. it can be synthesized by the body, so there is not need to consume it in the diet
A
What is one of the most important functions of the phospholipid molecule? A. help form cell membranes B. help form cell nuclei C. help form the glycerol backbone for fatty acids
A
What two chemical groups are found at the end of either side of the fatty acid carbon chain? A. an acid group (COOH) and a methyl group (CH3) B. an acid group (COOH) and an amine group (NH2) C. an acid group (COOH) and a hydroxyl group (OH)
A
When fat content has been reduced in a food , total caloric content may not be substantially reduced because A. more sugar has been added B. more sodium has been added C. fat only contributes 4 cal/g
A
Which type of oil is considered a good source of monounsaturated fat? A. olive oil B. palm kernel oil C. corn oil
A
As a component of cell membranes, phospholipids A. provide structure B. are a source of essential fatty acids for the cell C. form an impermeable barrier D. are a source of essential amino acids for the cells
A, B
Triglycerides are used as the primary energy source by muscles A. when the body is at rest B. during low intensity physical activity C. during high intensity physical activity
A, B
What are some adverse health effects associated with an excessive intake of polyunsaturated fatty acids? A. increased cholesterol deposition in arteries B. depressed immune function C. impaired absorption of fat soluble vitamins D. dry/flaky skin
A, B
What are the products of fat digestion in the small intestine? A. fatty acids B. monoglycerides C. glucose D. lactic acid
A, B
Which of the following types of fat must be listed on the Nutrition Facts panel? A. trans fat B. saturated fat C. polyunsaturated fat D. monounsaturated fat
A, B
What are some good food sources of monounsaturated fats? A. canola oil B. olive oil C. peanut oil D. butter/margarine
A, B, C
What are some ways to limit trans fat intake? A. broil, pan-fry or grill meats instead of deep-fat frying with shortening B. use vegetable oils or softer tub margarines instead of stick margarine or shortening C. use reduced fat or fat free milk instead of non-dairy creamers D. use full fat ice cream instead of fat free frozen yogurt or low fat ice cream
A, B, C
What three organs and/or glands produce lipase? A. pancreas B. stomach C. salivary glands D. gallbladder E. liver
A, B, C
Which of the following lipoproteins arise from the liver? A. VLDLs B. LDLs C. HDLs D. chylomicrons
A, B, C
What are some examples of fat replacements used by food manufacturers to reduce fat while maintaining taste and texture? A. proteins B. engineered fats (i.e. Olestra) C. gums D. starch derivatives E. trans fats
A, B, C, D
What are some deficiency symptoms experienced with inadequate consumption of essential fatty acids? A. flaky/itchy skin B. growth restriction C. fruity odor of breath D. impaired wound healing
A, B, D
What are some examples of foods that are naturally cholesterol free? A. margarine B. vegetable shortening C. reduced fat milk D. peanut butter E. vegetable oil
A, B, D, E
How does fat impact the flavor and texture of foods? A. flavors dissolve in fat B. fat components have little effect on the flavor or texture of foods C. fat provides certain textures that help carry flavors
A, C
People who use mineral oil as a laxative at mealtimes risk deficiencies of A. vitamin E B. vitamin B-12 C. vitamin D D. vitamin C
A, C
What are some good food sources of polyunsaturated fats? A. corn oil B. butter C. soybean oil D. coconut oil
A, C
What are the components of a phospholipid molecule? A. glycerol backbone B. a 6 carbon ring C. phosphorus containing molecule D. three fatty acids
A, C
What happens to a food product when it becomes hydrogenated? A. trans fatty acid content is increased B. saturated fat content is increased C. the molecular shape of the fats in the food resembles saturated fats D. its changed from a solid to a liquid
A, C
What are some examples of the types of foods highly susceptible to rancidity? A. deep fried foods B. butter C. high fat foods with a large exposed surface D. fatty fish
A, C, D
What are some health benefits associated with consuming a diet high in omega-3 fatty acids? A. management of pain resulting from rheumatoid arthritis B. reduced risk of hemorrhagic stroke C. reduced risk of heart disease D. decreased blood triglyceride levels
A, C, D
What are some of the diet and healthy lifestyle goals set by the American Heart Association? A. aim for normal blood pressure B. consume at least one glass of wine per day C. aim for normal blood glucose levels D. be physically active
A, C, D
What are the by-products of phospholipid digestion? A. phosphorus compounds B. amino acids C. glycerol D. fatty acids
A, C, D
What of the following are functions of cholesterol? A. synthesis of certain hormones B. synthesis of certain carbohydrates C. synthesis of certain bile acids D. incorporation into cell structures
A, C, D
What are the two most common synthetic antioxidant additives in foods? A. BHT B. DHA C. DDT D. BHA
A, D
Which of the following fats have been shown to reduce serum cholesterol levels? A. monounsaturated fats B. saturated fats C. trans fats D. polyunsaturated fats
A, D
What are some examples of antioxidant additives used to protect foods against rancidity? A. vitamin C B. vitamin D C. beta-carotene D. vitamin E E. BHA, BHT
A, D, E
What are some examples of foods that contain cholesterol? A. turkey B. peanut butter C. avocado D. eggs E. lean ground beef
A, D, E
What are some food sources of EPA and DHA? A. salmon B. wheat bread C. peanuts D. sardines E. tuna
A, D, E
What are the major functions of fatty acids and triglycerides in the body? A. transport of fat soluble vitamins B. building blocks for enzymes C. transport of water soluble vitamins D. energy storage E. insulation
A, D, E
Formed from the breakdown of triglycerides, a _____ consists of two fatty acids bound to a glycerol backbone A. sterol B. diglyceride C. monoglyceride D. phospholipid
B
Linoleic acid and alpha-linolenic acid are both A. omega-3 fatty acids B. essential fatty acids C. omega-6 fatty acids D. nonessential fatty acids
B
People who have impaired fat absorption (e.g. cystic fibrosis patients) may be at risk for A. high levels of blood lipids B. deficiency of fat soluble vitamins C. obesity
B
Phytosterols are plant chemicals that A. block synthesis of bile B. reduce cholesterol absorption in the small intestine C. reduce cholesterol synthesis by the liver
B
The American Heart Association recommends using plant oils rather than animal fats in food preparation to A. decrease polyunsaturated fat intake B. decrease saturated fat intake C. decrease total fat intake D. decrease intake of added sugars
B
The three carbon alcohol that forms the backbone of a triglyceride is A. ethanol B. glycerol C. pyruvate D. cholesterol
B
What happens to a food product when manufacturers remove fat from that product? A. protein is added in place of the removed fat B. another substance is added in place of the removed fat, usually sugar C. nothing happens, fat is simply removed from the product and it now serves as a healthier option
B
What is the function of an emulsifier? A. extends shelf life of foods B. suspends fats in water C. enhances umami flavor of foods D. dissolves fats in water
B
Why should intake of polyunsaturated fats be limited to 10% of total calories? A. oxidation of the glycerol backbone leads to an accumulation of free fatty acids in the blood B. oxidation of polyunsaturated fatty acids is associated with increased cholesterol deposition in the arteries C. there is no upper limit for polyunsaturated fat intake
B
If a food manufacturer sets out to reduce the fat content of a cookie, the food scientists will need to consider A. potential for malabsorption of vitamin B-12 B. changes in flavor of the food products C. changes in the texture of the food product
B, C
The layer of triglycerides beneath the skin serves to A. transport fat soluble vitamins through the blood B. protect vital organs C. insulate the body
B, C
What are by-products of lipid digestion? A. triglycerides B. glycerol C. fatty acids
B, C
What are some examples of foods low in trans fat, cholesterol and saturated fats and high in mono and polyunsaturated fats? A. french fries B. salmon and walnuts C. grilled skinless chicken D. spicy chicken wings
B, C
When choosing fats in your diet, which of the following are important guidelines to keep in mind? A. select more animal sources of fat and fewer plant sources of fat B. select more plant sources of fat and fewer animal sources of fat C. fat should make up 20% to 35% of total calories D. fat should make up 45% to 65% of total calories
B, C
Which of the following results from a health screening shows someone would be at risk for cardiovascular disease? A. total cholesterol = 165 mg/dL B. systolic blood pressure = 130 mmHg C. HDL cholesterol = 40 mg/dL
B, C
Arrange the following foods from lowest percentage of cal from fat to highest percentage of cal from fat A. cheddar cheese B. baked beans C. whole milk D. canola oil
B, C, A, D
List the steps of the development of atherosclerosis in the arteries starting with arterial damage and ending with a heart attack A. as plaque accumulates, arteries harden, narrow and lose elasticity B. damage occurs in blood vessel lining C. plaque is deposited at the site of the initial damage D. clot or spasm in a plaque clogged artery leads to a heart attack
B, C, A, D
What are some examples of food sources that contain cholesterol? A. peanuts B. eggs C. ice cream D. chicken
B, C, D
What are some examples of oils that serve as good sources of polyunsaturated fat? A. palm kernel oil B. soybean oil C. corn oil D. safflower oil E. beef tallow
B, C, D
Which types of lipids are synthesized by the body? A. omega-3 fatty acids B. phospholipids C. triglycerides D. cholesterol
B, C, D
What are some warning signs of a heart attack? A. numbness in legs and feet B. dizziness C. chest pain D. jaw, neck, shoulder pain E. nausea and vomiting F. shortness of breath
B, C, D, E, F
What are some examples of foods you would recommend to a heart patient or client with cardiovascular disease who is currently consuming the average North American diet? A. whole milk B. whole grains C. french fried sweet potatoes D. walnuts E. baked sweet potatoes F. salmon, tuna, mackerel
B, D, E, F
A(n) _____ diet may be able to reverse atherosclerosis A. mediterranean B. western C. vegan D. omnivorous
C
Compared to foods made with unprocessed plant oils, partially hydrogenated oils are less likely to go rancid because A. trans fatty acids are strong than cis fatty acids B. they contain more antioxidants C. they have fewer double bonds
C
How can you identify hidden fat in a food product? A. look for health claims on the package B. weigh the food product C. check the list of ingredients D. look for a layer of oil on the food products
C
Megadoses of nicotinic acid, a form of B vitamin, can lower A. HDL B. blood pressure C. triglycerides D. LDL
C
Phospholipids and triglycerides have similar chemical structures, but phospholipids A. have a phosphate containing backbone instead of glycerol B. have three phosphate containing groups instead of fatty acids C. have one phosphate containing group in place of one fatty acid
C
When the _____ in polyunsaturated fatty acids break down, rancid by-products occur A. hydrogen atoms B. trans configuration C. carbon-carbon double bonds D. carbon-carbon single bonds
C
Which of the following properties do all types of lipids have in common? A. supply 9 cal of energy per g B. liquid at room temperature C. don't readily dissolve in water
C
Why is it necessary to alter baking recipes when low fat substitutes are being used (i.e. low fat margarine as opposed to butter)? A. increased carbohydrate content alters texture and volume B. increased protein content alters texture and volume C. increased water content alters texture and volume
C
Why is the potential for fat rancidity a problem for manufacturers? A. rancid fats harbor pathogens that can make humans very ill B. rancidity of fats can occur at any time regardless of conditions C. rancidity of fats decreases the food's shelf life
C
lipoprotein lipase breaks down triglycerides in the A. stomach B. mouth C. bloodstream D. small intestine
C
High levels of HDL in the blood tend to slow the development of cardiovascular disease because HDL A. increases the amount of free fatty acids used by muscle cells for energy B. acts as an antioxidant inside the blood vessels C. lowers systolic blood pressure D. transports cholesterol from the bloodstream to the liver for excretion
D
Some margarine spreads that contain plant sterols may A. increase blood cholesterol B. cause yellowing of the skin C. lower blood glucose D. lower blood cholesterol
D
To reduce heart attack risk, the American Heart Association recommends consuming fish A. once a week B. twice a month C. once a day D. twice a week
D
What is one characteristic that lipids found in foods and in the body have in common? A. they are mostly in the form of phospholipids B. they are mostly in the form of cholesterol C. they are mostly in the form of diglycerides D. they are mostly in the form of triglycerides
D
Place the steps of dietary fat absorption in the order they occur A. triglycerides are packaged into chylomicrons B. triglycerides are reassembled within the cells lining the small intestine C. chylomicrons enter the lymphatic systems D. glycerol, monoglycerides and fatty acids are absorbed from the lumen of the small intestine into the small intestinal cells
D, B, A, C
List the steps of fat digestion and absorption starting in the mouth and ending at the small intestine A. pancreatic lipase digests long chain fatty acids and triglycerides B. triglycerides are broken down and absorbed in the small intestine C. bile emulsifies the fats D. some lipase is released by the salivary glands and stomach E. salivary lipase and gastric lipase begin digesting short chain fatty acids in the stomach
D, E, C, A, B
a lipoprotein that contributes to cholesterol removal from cells and excretion from the body
HDL
In terms of HDL and LDL levels, risk for development of cardiovascular disease increases when _____ levels are low and _____ levels are high in the bloodstream
HDL, LDL
a lipoprotein that carries cholesterol made by the liver and from other sources to cells
LDL
a lipoprotein that carries lipids made and taken up by the liver to cells
VLDL
poly unsaturated fatty acid with first carbon-carbon double bond at the third carbon from the methyl end
alpha-linolenic acid
a lipoprotein that carries dietary fat from the small intestine to the cells
chylomicron
removed from circulation by the liver and recycled to make other lipoproteins and bile acids
chylomicron remnant
causes carbon chain to bend
cis fatty acid
pressure in the arterial blood vessels when the heart is between beats
diastolic blood pressure
T/F: Phospholipids don't contain fatty acids within their molecular structure
false
chain of carbons flanked by hydrogens
fatty acid
absorbed by cells within the vicinity and reform into triglyceride for storage or use
free fatty acids
circulates back to the liver
glycerol
_____ is the process of adding hydrogens to unsaturated fat, which makes a liquid fat more solid at room temperature
hydrogenation
_____ is a common example of a phospholipid
lecithin
poly unsaturated fatty acid with first carbon-carbon double bond at the sixth carbon from the methyl end
linoleic acid
The gastric _____ enzyme released in the stomach acts primarily on triglycerides that have fatty acids with short chain lengths
lipase
Name the class of nutrients that consists of triglycerides, phospholipids and sterols
lipids
_____-density lipoprotein is considered the "bad" cholesterol
low
Formed from the breakdown of triglycerides, a _____ consists of one fatty acid bound to a glycerol backbone
monoglyceride
fatty acid with one carbon-carbon double bond
monounsaturated fatty acid
Stick margarine has _____ trans fatty acids than tub margarine
more
poly unsaturated fatty acid with first carbon-carbon double bond at the ninth carbon from the methyl end
oleic acid
essential fatty acid, alpha-linolenic acid
omega-3
essential fatty acid, linoleic acid
omega-6
nonessential fatty acid
omega-9
A _____ is a type of lipid that contains a glycerol backbone, two fatty acids, and a phosphorus group
phospholipid
glycerol backbone with fatty acids and at least one phosphorous containing group
phospholipids
allows carbon chain to remain straighter
trans fatty acid
_____ is a cholesterol rich substance deposited in the blood vessels
plaque
fatty acid with two or more carbon-carbon double bonds
polyunsaturated fatty acid
fatty acid with no carbon-carbon double bond
saturated fatty acid
A _____ is a lipid with a multi-ringed structure
sterol
A compound containing a multi-ring structure and a hydroxyl group is a _____
sterol
multi-ringed compound with a hydroxyl group
sterol
To protect cardiovascular health, the Food and Nutrition Board specifically recommends limiting intake of _____ and _____ fatty acids
trans and saturated
_____ fats produced during the hydrogenation process closely resemble the structure of _____ fats due to the altered chemical structure that results during this process
trans, saturated
glycerol backbone with three fatty acids
triglyceride
T/F: About half the energy our body uses at rest and during low intensity exercise (or light activity) comes from fatty acids
true
T/F: The body is able to produce all of the phospholipids it needs in order to maintain normal physiological function
true
T/F: The process of oxidation usually changes the shape and/or function of a substance
true
