Foundation of nutrition chapter 5
True or False- phospholipids do not contain fatty acids within their molecule structure
False
True or false- most Americans need to drastically cut the total amount of fat they consume each day
False
What are some risk factors of cardiovascular disease
Family history High blood cholesterol Smoking Hypertension
Pair the nutrient claims in reference to fats with correct definition
Fat free - less than 0.5% Low fat- 3 g of fat Reduced or less fat - at least 25% less fat
A molecule with a long chain of carbons bonded together and flanked by hydrogens with an acid group on one end and methyl group on the other end is called
Fatty acid
Match each type of lipid to a description of its chemical structure
Fatty acid - chain of carbons flanked by hydrogens Triglyceride - glycerol backbone with three fatty acids Phospholipids- glycerol backbone with fatty acids and at least one phosphorus containing ground Sterol - multi ringed compound with hydroxyl group
Match each type of lipid with a common example
Fatty acid - linoleic acid Sterol - cholesterol Phospholipids- lecithin
One risk factor for cardiovascular disease is
Less than 40 mg/HDL
Which enzyme plays an important role in fat digestion
Lipase
Pair types of fat with its food source
Long chain saturated fat- fat in beef pork lamb lard Monounsaturated fat- olive oil, canola oil, peanut oil Polyunsaturated fat- corn oil, fish oil, sunflower oil, safflower oil Trans fat- margin, shortening
What are some examples of foods considered high in fat
Mayonnaise Salad oils Margin Butter
Risk for cardiovascular disease is high when total cholesterol is over —— mg/dl
200
One bowl of tortilla soup has 5 grams of fat which means that the food provides—— kilocalories from fat
45
How many kilocalories are in each gram of fat?
9
Pair each type of polyunsaturated fatty acids with correct bonding structure
Alpha linoleic acid- third carbon Linoleic acid- sixth carbon Oleic acid- ninth carbon
What two chemical groups are found at the end of either side of the fatty acid carbon chain
An acid group (COOH) and methyl group (CH3)
What two chemical groups are found at the end of either side of the fatty acid carbon chain
An acid group COOH and a methyl group CH3
The main source of saturated fat in American diets are
Animal fats
Two most common synthetic antioxidants additives in foods
BHA - BHT
——— acts to emulsify fats in the small intestine, suspending them in digestive juices to enhance the action of digestive enzymes
Bile acids
Fat digestion is rapid and through in the small intestine under what right circumstances
Bile is released from gallbladder Lipase breaks triglycerides down to monoglycerides and free fatty acids
Current cholesterol lowering medications act to
Bind to cholesterol in the GI tract Reduce cholesterol synthesis in the liver
Lipoprotein lipase breaks down triglycerides in the
Blood vessels
Average following foods from lowest percent of kcal to highest
Bread Whole milk Cheddar cheese Canola oil
What are some components of plaque
Calcium Cholesterol White blood cells
Triglycerides are used as the primary energy source by muscles
During low intensity physical activity When the body is at rest
A major function of phospholipids in foods is to act as a
Emulsifier
What are major functions of fatty acids and triglycerides in the body
Energy storage Insulation Transport of fat soluble vitamins
What are the products of fat digestion in small intestine
Monoglycerides Fatty acids
A teaspoon of stick margin has—— trans fatty acids than a teaspoon of tub margin
More
How are the different types of fatty acids distinguished
Number of carbon carbon double bonds along the skeleton Length of carbon skeleton Position of carbon carbon double bonds along skeleton
Cauterize the essential fatty acids
Omega 3 - alpha linolenic acid Omega 6 - linoleic acid
Reduced triglycerides reduced blood clotting and reduced pain from rheumatoid arthritis are benefits associated with intake of
Omega 3 fatty acids
What three organs and/or glands produce lipase
Stomach Salivary glands Pancreas
Considering their health benefits trans fatty acids are most similar to
Saturated fatty acids
Which of the following are types of lipids
Saturated fatty acids Cholesterol Triglycerides
Match the health effect associated with consumption of each fatty acid
Saturated fatty acids- increases blood levels of cholesterol Polyunsaturated fatty acids- decreased blood levels of cholesterol Omega 3 fatty acids- reduces inflammation response
Which statements are true about omega 6 fatty acids
The first carbon carbon double bond is on the sixth carbon from the methyl end of the carbon chain They are also called unsaturated fatty acids
How are fatty acids of various chain lengths absorbed and transported
Short end medium chain fatty acids- travel as water soluble molecules Long chain fatty acids- reform into triglycerides in the intestinal absorptive cell
Which of following food ingredients indicate presence of fat in food products
Shortening Cream Egg yolks Lard
What are some examples of foods that may contain partially hydrogenated trans fats
Shortening French fries Stick margin
Why are triglycerides ideal for fat storage
They are energy dense. They are chemically stable.
Which is one characteristic that lipids found in foods and in the body have in common
They are mostly in the form of triglycerides
What is true about sterols
They contain multi ring structure Cholesterol is common example They can be produced by the body
What are structural components of a triglycerides
Three attached fatty acids Glycerol backbone
What happens to food product when it becomes hydrogenated
Trans fatty acid content is increased Molecular shape of the fats in the food resembles saturated fats
Pair the term with its best definition
Triglycerides- three fatty acids bound to glycerol Phospholipids- two fatty acids and a phosphate containing group bound to glycerol Cholesterol- multi ring structure
Monounsaturated and polyunsaturated fatty acids are typically liquid at room temperature
True
True or False - oxidation usually changes the shape or function of a substance
True
True or False- monounsaturated and polyunsaturated fatty acids are typically liquid at room temperature
True
What are some examples of foods that contain cholesterol
Turkey Lean ground beef Eggs Ice cream
What are some examples of foods that are cholesterol free
Vegetable oil Vegetable shortening Peanut butter Margin
Why do reduced fat food contain the same or similar amount of calories as their reference foods
When fat is removed sugar is usually added to maintain flavor texture
How does cholesterol affect the digestion of fats in the small intestine
as a component of bile, it emulsifies fats
What is recommendation for trans fat intake according to the food and nutrition board
limit intake, consume sparingly
Which fatty acids are essential?
linoleic acid and alpha-linoleic acid
Oils rich in unsaturated fatty acids are typically __________ at room temperature.
liquid
What are the components of a phospholipid molecule
phosphorus-containing molecute, glycerol backbone
To reduce heart attack risk the American heart association recommends consuming fish
twice per week
An omega-3 fatty acid is
unsaturated
What are some ways to limit trans fat intake at home
- Broil, pan-fry or grill meats instead of deep frying with shortening - use vegetable oils or softer tub margarines instead of stick margarine or shortening Use reduced fat or fat free milk instead of non dairy creamers
Place the steps of dietary fat absorption in the order they occur, first step at the top last step at bottom
- Glycerol monoglycerides and fatty acids are absorbed from the lumen of the small intestine into the small intestine cells - triglycerides are reassembled within the cells lining the small intestine - triglycerides are packaged into chylomicrons - chylomicrons enter lymphatic system
List steps of fat digestion and absorption starting at mouth top and ending at small intestine
- some lipase is released by the salivary glands and stomach - salivary lipase and gastric lipase begin digesting short chain fatty acids in stomach - bile emulsifies fats - pancreatic lipase digests long chain fatty acids and triglycerides - triglycerides are broken down and absorbed in the small intestine
The acceptable macronutrient distribution range set by the food and nutrition board for lipids is ——-% to ——-% of kilocalories
20-35%
When the —— in polyunsaturated fatty acids breaks down rancid by products occur
Carbon carbon double bonds
Food manufacturer sets out to reduce fat content of a cookie the food scientists will need to consider
Changes in the texture of the food product Changes in the flavor of the food product
What are some warning signs of heart attack
Chest pain Dizziness Jaw neck shoulder pain Shortness of breath
What is a lipid that can be synthesized by the body
Cholesterol
—— is type of fat found only in animal origin
Cholesterol
——— is a type of lipid found only in foods of animal origin
Cholesterol
Pair each lipoprotein with its correct function
Chylomicron - carries dietary fat from small intestine to cells VLDL- carries lipids made and taken up by the liver to cells LDL- carries cholesterol made by the liver and from other sources to cells HDL- contributes to cholesterol removal from cells and excretion from the body
Pair each lipoproteins with its primary component
Chylomicrons- triglycerides LDL - cholesterol HDL- protein
Pair the type of fatty acid with its associated shape of the carbon chain
Cis fatty acid - causes the carbon chain to bend Trans fatty acid - allows the carbon chain to remain straighter
Pair the treatment with its correct description
Coronary artery graft - removal of vein to replace or bypass blocked artery Percutaneous transluminal coronary angiography- insertion of balloon catheter
Place the steps of developing atherosclerosis in the arteries starting with arterial damage and ending with heart attack
Damage occurs in blood vessel lining Plaque is deposited at the site of initial damage As plaque accumulated arteries harden narrow and lose elasticity Clot or spasm in plaque clogged artery lead to heart attack
Lipids are divers group of chemical compounds which of the following properties do all types of lipids have in common
Do not readily dissolve in water
What are functions of HDL cholesterol in bloodstream
Donates cholesterol to other lipoprotein for transport back to the liver for excretion. Picks up cholesterol from dying cells and other sources
What are functions of phospholipids in the body
Form cell membrane Participate in fat transport Aid in fat digestion and absorption
Which of the following are functions of phospholipids in the body
Formation of cell membranes Digestion of fats Absorption and transport of nutrients
The enzyme lipoprotein lipase breaks down triglycerides In chylomicrons what happens to the products of chylomicrons metabolism pair the products of chylomicrons metabolism to their destinations in the body
Free fatty acids- absorbed by cells and used for fuel or reformed into triglycerides Glycerol- circulates back to liver Chylomicrons remnant - removed from circulation by the liver and recycled
What are the components of a phospholipid molecule
Glycerol backbone Phosphorus containing molecule
—— is process of adding hydrogens to unsaturated fats which makes a liquid fat more solid at room temperature
Hydrogenation
Which of the following are functions of cholesterol
Incorporation into cell structure Synthesis of certain hormones Synthesis of bile acids
What is primary health risk associated with high intake of trans fat
Increased risk of heart disease
The layer of triglycerides beneath the skin serve to
Insulate the body
Which statement is true about monoglycerides
It is one of the products of digestion of triglycerides It consists of one fatty acid bonded to glycerol backbone
What is true about diglyceride
It is the breakdown product of a triglycerides It consists of two fatty acids bonded to a glycerol backbone
Which of the following types are lipoproteins
LDL VLDL HDL
Why is LDL considered the bad cholesterol?
LDL contributes to the development of plaques inside the arteries
Lipoproteins are transport vehicles for lipids in the bloodstream in the structure of lipoproteins phospholipids form the
Outer shell
In the listing of ingredients on a food label the presence of ——- is an indication that a product is a source of trans fats
Partially hydrogenated oil
A —— is type of lipid that contains a glycerol backbone and two fatty acids and a phosphorus group
Phospholipids
Because they can be soluble in fat and water at the same time ——- formed the outer shell of lipoproteins
Phospholipids
Lecithin is common example of
Phospholipids
Choose Statements that are true regarding food sterols and Stanols
Plants contain sterols similar to cholesterol Plant sterols have blood cholesterol lowering properties
Which fats have been shown to reduce serum cholesterol levels
Polyunsaturated fats Monounsaturated fats
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
——- occurs over time as heat light oxygen break down the double bonds in unsaturated fatty acids in food products resulting in undesirable flavors and odors
Rancidity
——— occurs when the double bonds in unsaturated fatty acids in food products are broken down by ultraviolet light or oxygen
Rancidity
Antioxidants may be helpful for preventing cardiovascular disease because they
Reduce the oxidation of LDLs
What are some health Benefits associated with consuming a diet high in omega 3 fatty acids
Reduced risk of heart disease Decreased blood triglycerides Reduce inflammation
What are some food sources of EPA and DHA
Sardines Salmon Tuna
Butter is solid at room temperature. Butter contains mostly—— fatty acids
Saturated
Pair the type of fatty acid with its correct structure
Saturated fatty acid - no carbon carbon double bond Monosaccharide fatty acid - one carbon carbon double bond Polysaccharide fatty acid - no carbon carbon double bond
Match the fatty acid type with its correct chemical structure description
Saturated fatty acid- contains no carbon double bond Monosaccharide fatty Acid - one carbon carbon double bond Polysaccharide fatty acid - two or more carbon carbon double bonds
long chain fatty acids
fatty acids that are fourteen or more carbon atoms in length
