BioL 1322 - Smart book 5
______ is a type of lipid that is found only in foods of animal origin.
Cholesterol
Which of the following is a strategy to improve dietary fat quality?
Choose salmon instead of roast beef for a dinner entree.
Which lipoprotein can be taken up by scavenger cells, leading to a buildup of cholesterol in the blood vessels?
LDL
Which enzyme plays an important role in fat digestion?
Lipase
What enzyme breaks down triglycerides into free fatty acids and glycerol in the bloodstream?
Lipoprotein lipase
______ transport lipids from the small intestine and liver to body tissues.
Lipoproteins
Why are emulsifiers important in cooking and baking?
They keep mixtures of oil and water from separating.
Cholesterol _____ be made by the body.
can
High-fat foods:
can be included in a healthy eating pattern if they are balanced with low-fat foods.
About half of the energy used by the body at rest and during light activity comes from fat, the remainder comes from ______.
carbohydrates
When the ______ in polyunsaturated fatty acids break down, rancid by-products occur.
carbon-carbon double bonds
The major cause of death among American adults is ______.
cardiovasular disease
If a food manufacturer sets out to reduce the fat content of a cookie, the food scientists will need to consider ______.
changes in the flavor of the food product. changes in the texture of the food product.
Which fat is used to make bile acids?
cholesterol
omega-3
decrease blood clotting, decrease inflammatory responses
The American Heart Association recommends using plant oils rather than animal fats in food preparation to ______.
decrease saturated fat intake
The AHA have set no specific limits on dietary cholesterol because ______.
dietary cholesterol has little impact on blood cholesterol levels
Lipids are a diverse group of chemical compounds. Which of the following properties do all types of lipids have in common?
do not readily dissolve in water.
A major function of phospholipids (e.g., lecithin) in foods is to act as (a)n
emulsifier
What deficiency would you suspect if a person has flaky and itchy skin, diarrhea, and poor wound healing with infections?
essential fatty acids
The Food and Nutrition Board recommends an Acceptable Macronutrient Distribution Range (AMDR) of 20% to 35% of total calories for ______.
fat
The fatty acid tails located in the lipid bilayer of the cell membrane are ______.
fat-soluble lined up so they point toward the interior of the membrane
Lipoprotein lipase breaks triglycerides into ______.
glycerol free fatty acids
What are the structural components of a triglyceride?
glycerol backbone three attached fatty acids
Fats tend to slow down the digestive process, which will ______.
help you to feel full
omega-6
increases blood clotting, increases inflammatory responses
The American Heart Association's recommendation to limit saturated fat intake to no more than 5% to 6% of total calories is intended for
individuals at risk for heart disease.
The layer of triglycerides beneath the skin serves to
insulate the body.
Due to their high energy density (9 kcal per gram) ______ are the ideal form of energy storage for the body.
lipids
Which nutrient does not readily dissolve in water?
lipids
Which nutrient is an important source of fuel for the body, a regulator of chemical processes in the body, and a structural component of all cells?
lipids
Fat located just below the surface of the skin (subcutaneous fat) insulates the body and keeps it warm. This is because fat's ______ water content does not conduct heat well.
low
______-density lipoprotein is considered the "bad" cholesterol.
low
A ______ is a type of lipid that contains a glycerol backbone, two fatty acids, and a phosphorus group.
phospholipid
Most Americans need to improve their fat
quality
What three organs and/or glands produce lipase to digest triglycerides in the gastrointestinal tract?
salivary glands pancreas stomach
Which of the following have the biggest impact on blood cholesterol levels?
saturated fat intake trans fat intake
The phosphate heads located in the lipid bilayer of the cell membrane are ______.
water-soluble lined up so they face the watery environments on the inside and outside of the cell
Heart disease is the ______ leading cause of death among North American adults.
#1
What is the Acceptable Macronutrient Distribution Range for lipids according to the Food and Nutrition Board?
20%-35%
Which of the following foods contain more than 8 grams of fat in a typical serving?
Avocado, 1/2 cup Ranch salad dressing, 2 tablespoons Croissant, 1 medium
True or false: High-fat foods cannot be included in a healthy, well-balanced dietary pattern.
False
What are some of the positive attributes of fat in the diet?
Fat imparts a creamy texture to foods. Many flavors are fat-soluble, so fat enhances the flavor of foods.
What are some deficiency symptoms experienced with inadequate consumption of essential fatty acids?
Flaky/itchy skin Impaired wound healing Growth restriction
Which of the following are components of phospholipids?
Phosphate Glycerol Fatty acids
Which of the following are functions of HDL cholesterol in the bloodstream?
Picks up cholesterol from dying cells and other sources Donates cholesterol to other lipoprotein for transport back to the liver for excretion
What are some health benefits associated with consuming seafood twice a week?
Promotes brain health Reduces risk of heart disease Reduces inflammation
Choose a function of fat tissue.
Protect organs from injury
______ occurs when the double bonds in unsaturated fatty acids in food products are broken down by ultraviolet light or oxygen.
Rancidity
Why are triglycerides ideal for fat storage?
They are chemically stable. They are energy dense.
A(n) ______ is made of three fatty acids attached to glycerol.
Triglyceride
Which of the following is the body's most efficient form of stored energy?
Triglycerides
True or false: HDL removes cholesterol from the bloodstream and returns it to the liver for excretion.
True
Which lipoproteins are made by the liver?
Very-low-density lipoproteins (VLDL)
The body can make ______ of the cholesterol it needs.
all
Primarily, fatty acids are transported through the bloodstream
as part of lipoproteins.
Which of the following foods do not contain any cholesterol?
bagels strawberries
As very-low-density lipoproteins (VLDLs) circulate through the bloodstream, they deliver triglycerides to cells throughout the body. After most of the triglycerides have been removed from a VLDL, the remaining lipoprotein is called a
low-density lipoprotein. (LDL)
north american diet
mayonnaise, margarine, whole milk
Which of the following are products of fat digestion in the small intestine?
monoglycerides fatty acids
When fat content has been reduced in a food, total caloric content may not be substantially reduced because
more sugar has been added.
According to the American Heart Association, individuals at risk for cardiovascular disease (or who already have cardiovascular disease) should limit saturated fat intake to ______.
no more than 5% to 6% of total kilocalories
Which of the following is a leading source of fat in the Mediterranean diet?
olive oil
mediterranean diet
olive oil, fish, nuts
People who eat fish at least twice a week have lower risks for heart attacks. This protection is attributable to ______, which reduces blood clotting.
omega-3 fatty acids
Reduced triglycerides, reduced blood clotting, and reduced pain from rheumatoid arthritis are benefits associated with intake of
omega-3 fatty acids
When fat is removed from a food product, ______ is often added in its place.
sugar
What is the function of an emulsifier?
suspends fats in water
The disagreeable taste and odor of rancid oils are due to
the breakdown of fatty acids by oxygen, heat, and UV light.
In the small intestine, lipase breaks down ______ to produce a mixture of fatty acids, glycerol, and monoglycerides.
triglycerides
True or false: Much of the energy our body uses at rest and during low-intensity exercise (or light activity) comes from fatty acids.
true
