Chapter 5 Nutrition

______ transport lipids from the small intestine and liver to body tissues.

Lipoproteins

True or false: HDL removes cholesterol from the bloodstream and returns it to the liver for excretion.

True

True or false: Lipids are composed primarily of carbon, hydrogen, and oxygen.

True

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

Which lipoproteins are made by the liver?

Very low density lipoprotein (VLDL)

Most fruits are low in fat, with the exception of

avocados.

Where does lipoprotein lipase break down triglycerides?

bloodstream

Choose a lipid that can be synthesized by the body?

cholesterol

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

To reduce the risk for cardiovascular disease, the American Heart Association recommends replacing saturated fats with

unsaturated fats.

What dietary deficiency would you suspect if a person has flaky and itchy skin, diarrhea, poor wound healing, and frequent infections?

Essential fatty acids

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.

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

Which fat is used to make bile acids?

cholesterol

Fats tend to slow down the digestive process, which will ______.

help you to feel full

People who eat fish at least twice a week have lower risks for heart attacks. This protection is attributable to ______, which reduce blood clotting.

omega-3 fatty acids

A ______ is a type of lipid that contains a glycerol backbone, two fatty acids, and a phosphorus group.

phospholipid

The disagreeable taste and odor of rancid oils are due to

the breakdown of fatty acids by oxygen, heat, and UV light.

A(n) ______ is made of three fatty acids attached to glycerol.

triglyceride

The role of salivary lipase, gastric lipase, and pancreatic lipase is to

digest triglycerides.

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.

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.

Due to their high energy density (9 kcal per gram) ______ are the ideal form of energy storage for the body.

lipids

Preparing meals with plant oils, such as olive oil, rather than animal fats, such as butter, is one way to improve the fat ______ of your diet.

quality

Most Americans need to improve their fat

quality.

For adults, the Acceptable Macronutrient Distribution Range set by the Food and Nutrition Board for fat is ____% to ____% of total kilocalories.

1.) 20 2.) 35

What is the Acceptable Macronutrient Distribution Range for lipids according to the Food and Nutrition Board?

20% to 35% of total calories

Primarily, fatty acids are transported through the bloodstream

as part of lipoproteins.

Which of the following foods contain more than 8 grams of fat in a typical serving?

1.) Croissant, 1 medium 2.) Avocado, 1/2 cup 3.) Ranch salad dressing, 2 tablespoons

Which of the following are functions of HDL cholesterol in the bloodstream?

1.) Donates cholesterol to other lipoprotein for transport back to the liver for excretion 2.) Picks up cholesterol from dying cells and other sources

Which of the following is a strategy to improve dietary fat quality?

Choose salmon instead of roast beef for a dinner entree.

True or false: High-fat foods cannot be included in a healthy, well-balanced dietary pattern.

False

Why are emulsifiers important in cooking and baking?

They keep mixtures of oil and water from separating.

Which of the following is the body's most efficient form of stored energy?

Triglycerides

What are some of the positive attributes of fat in the diet?

1.) Fat imparts a creamy texture to foods. 2.) Many flavors are fat-soluble, so fat enhances the flavor of foods.

Which of the following are components of phospholipids?

1.) Glycerol 2.) Phosphate 3.) Fatty acids

What are some deficiency symptoms experienced with inadequate consumption of essential fatty acids?

1.) Growth restriction 2.) Flaky/itchy skin 3.) Growth restriction

What are some health benefits associated with consuming seafood twice a week?

1.) Promotes brain health 2.) Reduces inflammation 3.) Reduces risk of heart disease

Why are triglycerides ideal for fat storage?

1.) They are energy dense. 2.) They are chemically stable.

Which of the following foods do not contain any cholesterol?

1.) bagels 2.) strawberries

If a food manufacturer sets out to reduce the fat content of a cookie, the food scientists will need to consider ______.

1.) changes in the texture of the food product. 2.) changes in the flavor of the food product.

Triglycerides are used as the primary energy source by muscles

1.) during low-intensity physical activity. 2.) when the body is at rest.

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

1.) energy storage 2.) insulation 3.) transport of fat-soluble vitamins

The fatty acid tails located in the lipid bilayer of the cell membrane are ______.

1.) fat-soluble 2.) lined up so they point toward the interior of the membrane

Lipoprotein lipase breaks triglycerides into ______.

1.) free fatty acids 2.) glycerol

Cardiovascular disease includes a variety of diseases of the ______ and ______.

1.) heart 2.) blood vessels

What are some examples of food sources that contain cholesterol?

1.) ice cream 2.) eggs 3.) chicken

Which of the following are products of fat digestion in the small intestine?

1.) monoglycerides 2.) fatty acids

What three organs and/or glands produce lipase to digest triglycerides in the gastrointestinal tract?

1.) pancreas 2.) salivary glands 3.) stomach

What are the structural components of a triglyceride?

1.) three attached fatty acids 2.) glycerol backbone

Which of the following have the biggest impact on blood cholesterol levels?

1.) trans fat intake 2.) saturated fat intake

The phosphate heads located in the lipid bilayer of the cell membrane are ______.

1.) water-soluble 2.) lined up so they face the watery environments on the inside and outside of the cell

What is the latest recommendation from the Dietary Guidelines for intake of dietary cholesterol?

Keep dietary cholesterol as low as possible while still meeting your needs for essential nutrients.

Which lipoprotein can be taken up by scavenger cells, leading to a buildup of cholesterol in the blood vessels?

LDL

Why is LDL considered "bad" cholesterol?

LDL contributes to the development of plaques inside the arteries.

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 do reduced-fat foods contain the same, or similar, amount of calories as their reference foods?

When fat is removed, sugar is usually added to maintain a palatable flavor and texture, usually resulting in similar energy density.

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.

The major cause of death among American adults is ______.

cardiovascular disease

The American Heart Association recommends using plant oils rather than animal fats in food preparation to

decrease saturated fat intake.

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

In the small intestine, lipase breaks down ______ to produce a mixture of fatty acids, glycerol, and monoglycerides.

triglycerides