Bio155 Mastering Nutrition Chapter 5
The average American eats how many slices of pizza per year?
46
The current Acceptable Macronutrient Distribution Range (AMDR) for saturated fat is __________ percent of the daily caloric intake.
7 to 10
____________ are the densest type of lipoprotein that circulates in the bloodstream; they serve to remove cholesterol from cells and deliver it to the liver.
HDLs
__________ help to remove cholesterol from the cells and delivers it to the liver.
High-density lipoproteins
VLDLs are transformed into ___________ after transport of triglycerides and cholesterol to muscle and fat cells.
LDLs
__________ enter the lymph and need transport carriers to circulate in the bloodstream.
Long-chain fatty acids
__________ can improve HDL cholesterol levels.
Regular physical activity
You have been studying about how atherosclerosis develops, now consider the various risk factors that can increase or decrease the likelihood of a developing atherosclerosis.
Risk factors you cannot control - gender - age - family history of heart disease - type 1 diabetes Risk factors you can control - smoking - physical activity level - body weight - HDL level - hypertension - type 2 diabetes
Which is the healthiest option for pizza toppings?
Spinach, onion, tomatoes, and olives
We will now consider substances that assist with fat digestion, including the organs that release them. Review the list of the various molecules and secretions involved in fat digestion below and match them with their correct organ of origin or storage.
Stomach: gastric lipase Pancreas: pancreatic lipase Small intestine: chylomicrons and micelles Gallbladder: bile Mouth: lingual lipase
A pint of ice cream provides how many servings?
Three servings
______________ are found in the center of lipoproteins and make up the majority of both chylomicrons and VLDLs' composition.
Triglycerides
_________ are the least dense of the lipoproteins produced by the liver.
VLDLs
Linoleic acid and alpha-linolenic acid are considered _______, and must be obtained from the diet.
essential fatty acids
Fat is digested and absorbed by the same process that digests and absorbs carbohydrates and proteins.
false
Foods contain only one type of fatty acid, either saturated or unsaturated, but never both.
false
Lipids enter the bloodstream directly after digestion.
false
______ can be carbohydrate-, protein-, or fat-based.
fat substitutes
The nutrients the FDA mandates must be added to foods containing olestra are __________.
fat-soluble vitamins
A good source of EPA and DHA in the diet is _____.
fatty fish
In addition to having less fat, a healthy pizza choice such as one with onions and olives also has the advantage of adding _____.
fiber
Once macrophages "gobble up" cholesterol-laden LDL and become enlarged, they are transformed into __________.
foam cells
The ____________ releases bile through the common bile duct.
gallbladder
The enzyme __________, secreted in the stomach, begins the digestion of some triglycerides.
gastric lipase
__________ is a compound containing carbons, hydrogens, and hydroxyl groups (OH) that serves as the "backbone" for various lipids.
glycerol
When a blood vessel leading to the heart is blocked by a clot, a ________ can result.
heart attack
Which of the following two risk factors for heart disease are usually controllable without medication?
high blood pressure and being overweight
Which class of lipoproteins contains the MOST protein compared to lipid?
high-density lipoproteins
________ remove cholesterol from tissues and deliver it to the liver for use in bile or excretion.
high-density lipoproteins
Saturated fatty acids are saturated with _____.
hydrogen
Most transfats are created through the process of _____.
hydrogenation
A person with a blood pressure of 140/90 is said to have __________.
hypertension
Transfats are to be avoided because they __________.
increase LDL cholesterol and decrease HDL cholesterol
The major phospholipid in the cell is __________.
lecithin
A lifestyle change that helps decrease the risk of heart disease is to consume __________.
less transfat
To promote fat digestion, the pancreas releases _____ into the small intestine.
lipase
Transport of fat and cholesterol through the lymph and blood occurs using _____.
lipoproteins
The _________ is the site of the production of bile and some lipoproteins.
liver
What is likely contributing to Adam's low HDL cholesterol levels?
low physical activity levels
Small-chain fatty acids can enter the bloodstream directly, but large-chain fatty acids must be packaged first before entering the ___________.
lymph
Chylomicrons transport fat and cholesterol from a meal via the __________ before entering the bloodstream.
lymphatic system
Carriers that transport monoglycerides and fatty acids to intestinal cells are called ___________.
micelles
____________ are carriers that consist of monoglycerides, fatty acids, and lecithin, and serve to transport digested fats from food to the intestinal cells.
micelles
Structures composed of a glycerol backbone and one fatty acid are called ___________.
monoglycerides
Heart disease develops when coronary arteries __________.
narrow due to build-up of LDLs and fats along their walls
___________ contains 6 to 8 fatty acids connected to sucrose, and cannot be broken down by digestive enzymes.
olestra
Which of the following foods is the best source of monounsaturated fatty acids?
olive oil
A lipid that the body requires to make several critical substances but can't synthesize on its own is _____.
omega-3 fatty acids
This enzyme, which breaks down triglycerides into monoglycerides and free fatty acids, is called __________.
pancreatic lipase
Which enzyme is responsible for the majority of the digestions of lipids?
pancreatic lipase
Which is the most popular pizza topping?
pepperoni
Which of the three lipids commonly found in foods are used to manufacture cell membranes?
phospholipids
The buildup within an artery wall of ___________ can greatly obstruct flow through the artery's passageway.
plaque
__________ is denser than fat, and determines the overall density of a lipoprotein.
protein
A ___________ is a characteristic, variable, or behavior that increases the probability of developing injury, infection, or disease. An example is smoking.
risk factor
Which type of fatty acid is most common in animal-based foods, such as steak, butter, and milk?
saturated fat
The majority of fat digestion occurs in the __________.
small intestine
_____________ refers to the presence of several risk factors together that can result in an increased chance of developing heart disease.
syndrome x/metabolic syndrome
Fat in foods significantly contributes to __________.
texture, flavor, satiety, and absorption of fat-soluble vitamins
How many different forms of lipids are commonly found in food?
three
The structure of a triglyceride consists of __________.
three fatty acids with a glycerol backbone
The most common fat in foods is made up of three fatty acids attached to a glycerol backbone and is called a ______________.
triglyceride
Cholesterol transported from the cells to the liver by HDL can then be used to synthesize bile.
true
Most of the triglycerides in food reach the stomach without being chemically digested.
true
Triglycerides are the most common lipid found in foods.
true
Adam and his friend, Johanna, go out for lunch. Which of the following would be the best option for Adam as he tries to reduce his saturated and trans fat intake?
turkey and hummus in a whole-wheat wrap
On average, a slice of pizza with meat toppings such as sausage, pepperoni, or ham has __________ as/than a slice of cheese pizza.
twice as much fat
The most healthful dietary lipid to consume is __________.
unsaturated fat
Three good sources of essential fatty acids are __________.
vegetable oils, nuts, and flaxseeds
Which of the following descriptions would most closely represent the Mediterranean eating plan?
whole grains, fruits, and vegetables each day and fish or seafood at least twice a week
The level of total cholesterol and HDL cholesterol relative to LDL cholesterol in the blood can be useful in determining the health of the arteries and the risk of developing heart disease. The optimal level of blood lipids includes a lower total cholesterol and LDL cholesterol to reduce the amount of lipids that infiltrate the arterial wall, which ultimately results in plaque buildup. Consuming excess saturated fat, trans fat, and dietary cholesterol can result in increased levels of LDL cholesterol. Read the statements below and select the correct statements regarding the role of cholesterol in health and disease.
- Cholesterol is a component of bile. - Cholesterol is a key component of cell membranes.
Adam is reconsidering his breakfast choice of pancakes. What changes can he make at this meal to reduce his LDL cholesterol?
- Drink skim milk rather than whole milk. - Eat plain oatmeal with fresh fruit rather than pancakes.
Day-to-day choices can help reduce the risk of heart disease. One of the major risk factors for development of heart disease is elevated LDL, which can be affected by the types and amounts of dietary fat consumed as well as other dietary factors. Read the statements below and select all of the correct statements regarding how various dietary fats affect LDL cholesterol levels.
- Increasing intake of plant foods may be one of the easiest ways to decrease LDL cholesterol. - Trans fats are worse for heart health than saturated fats because they raise LDL cholesterol and lower HDL cholesterol. - Typically, the higher your consumption of saturated fats, the higher the LDL cholesterol levels in your blood.
Heart disease is a complicated condition that is influenced by a wide variety of factors; some that can be controlled, some that cannot. In this section, you will look at modifiable risk factors like an individual's diet and lifestyle choices. Choose the strategies below that should be used to reduce the risk of heart disease.
- consume more plant foods like legumes, vegetables, and fruit - engage in regular physical activity
Rank the events in order from first to last (left to right) in the development of atherosclerosis.
1. Arterial lining is injured. 2. LDL and other substances seep through the injury and deposit within the arterial wall. 3. LDL cholesterol becomes oxidized. 4. Macrophages travel to the site and engulf the oxidized LDLs, and foam cells form. 5. Foam cells accumulate to create a fatty streak. 6. Plaque forms, and the artery passageway narrows. 7. Blood flow is slowed or stopped.
Rank from "Take a bite of pizza" to "Lipids are transported throughout the body."
1. Mechanical digestion begins chewing breaks food down. 2. Lingual lipase begins chemical digestion of food. 3. Gastric lipase breaks down triglycerides into diglycerides and free fatty acids. 4. The gallbladder secretes bile into the small intestine where it emulsifies fat into smaller globules. 5. With aid of pancreatic lipase, fats are further broken down into free fatty acids and monoglycerides. 6. Fat by-products are packaged into micelles and transported to intestinal cells. 7. Micelles separate into their component parts. 8. Short-chain fatty acids enter the bloodstream for transport, and long-chain fatty acids are packaged into chylomicrons and released into lymph vessels.
A serving of a gourmet-type ice cream can provide as much as __________ of fat.
17 grams
What is a standard serving size of ice cream?
2/3 cup
How much of your daily caloric intake should come from all fats?
20% to 35%
Which of the following statements regarding lipoproteins is TRUE?
As the very low-density lipoproteins (VLDLs) deposit triglycerides in the cells, they become denser and are classified as low-density lipoproteins (LDLs).
Which of the following statements describes the nature of emulsification?
Bile acts to emulsify lipids in the small intestine, which helps pancreatic lipase access fats for further digestion.
_____ is produced by the liver and released by the gallbladder. This _____ allows fat droplets to mix with water-based fat-digesting enzymes in the small intestine.
Bile; emulsifier
The role of lipoproteins is to transport lipids throughout the body. One lipoprotein, a chylomicron, is formed in the small intestine to transport dietary lipids to the adipose tissues and the muscle cells. The other three are formed mostly in the liver and function to transport various lipids to and from the liver.
Chylomicron: this lipoprotein transports triglycerides another lipids from the intestinal wall cell into lymph VLDL: triglycerides make up the majority of lipids within this lipoprotein, and it serves to deliver these triglycerides from the liver to the body's cells, including fat cells LDL: this lipoprotein has the highest cholesterol content of all the lipoproteins, and it deposits this cholesterol to cells of the body HDL: this lipoprotein is released from the liver and picks up cholesterol from cells to transport it back to the liver
Which of the following statements is false?
Fats are nonessential nutrients.
Which of the following statements regarding the structure of triglycerides is TRUE?
Fatty acid chains in a triglyceride molecule, which contain a single double bond, are referred to as monounsaturated fatty acids.
There are four primary types of fatty acids that make up the fats in food: saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, and trans fatty acids. The composition of these fatty acids affect the form and shape of food, and also impact the health of consumers in different ways. Sort phrases into the correct bin labeled with a type of fat.
Monounsaturated fats - these fats contain fatty acids with a maximum of one double bond - this is the most abundant type of fat in olive oil Polyunsaturated fats - these fats contain fatty acids with more than one double bond - linoleic and alpha-linoleic acid are types of this fat Saturated fats - coconut oil contains mostly this type of fat - these fats are primarily composed of fatty acids in which all carbons are saturated with hydrogen Trans fat - this fat can raise LDL (bad) cholesterol and lower HDL (good) cholesterol - hydrogenation by food manufacturers creates this type of fat
The narrowing of arteries, also called __________, is thought to start with an injury to an artery's interior wall.
atherosclerosis
Cholesterol is a component of _________, which is stored in the gallbladder and secreted into the small intestine, where it plays an important role in emulsifying fats.
bile
When fat enters the small intestine, an emulsifier called ___________ is released into the small intestine to break up the large fat globules into smaller fat droplets.
bile
______ is needed to help mix fats with watery fluids.
bile
Which of the following foods contains primarily saturated fats?
butter
Cholesterol is needed to stabilize __________.
cell membranes
__________ is a lipid that is made up of four connecting rings of carbon and hydrogen, and is an important component of cell membranes, as well as a precursor for other essential compounds.
cholesterol
A _________ is a lipoprotein carrier that transports digested fat and other lipids through the lymph system.
chylomicron
_________ are the only type of lipoprotein that gets circulated in the lymph.
chylomicrons
______________ are large lipoproteins that carry fats and cholesterol from the intestine through the lymph system and to the bloodstream.
chylomicrons
What are micelles?
clusters of fatty acids, monoglycerides, and other lipids surrounded by bile salts that transport lipids across the cell membrane of the villi
Which of the following foods is the best source of polyunsaturated fatty acid?
corn oil
The ____________ are the large blood vessels that supply oxygen and other nutrients to the heart.
coronary arteries
