nutrition chapter 5

Regina is trying to cut back on her fat intake to help reduce total calorie intake and promote gradual weight loss. If she follows an 1,800-calorie meal plan and wants to achieve the Acceptable Macronutrient Distribution Range recommendation of total fat being between 20-35% of calories, how many grams of fat per day should she be eating?

40-70 grams of fat per day

Hydrogenation produces what kinds of fat?

Trans fatty acids

______ are synthesized by the liver to transport fat to the rest of the body.

Very-low-density lipoproteins

Which of the following is true about trans fatty acids found in hydrogenated fats?

When consumed, they can raise serum LDL cholesterol.

An essential omega-3 fatty acid with 18 carbons and 3 double bonds is called

alpha-linoleic acid

Regina's sister is pregnant and asks her about the safety of consuming fish during pregnancy. Regina remembers learning that some fish are higher in mercury than are others. Which of the following most likely has the highest mercury concentration?

albacore tuna

Regina's food science class instructor assigned her to create a high-fat cake that will not go rancid as quickly as a standard high-fat cake. Which ingredient might she add to her recipe to prevent rancidity, and why?

she should add an antioxidant

Eating a diet high in trans fatty acids has been shown to increase circulating levels of LDL. Why do food manufacturers use trans fatty acids like partially-hydrogenated vegetable oils in packaged and processed foods?

trans fatty acids increase a food shelf life

Which lipid is the primary source of dietary fat in our diets?

triglycerides

Phospholipids are the main components of ________________________________________.

cell membranes

The American Heart Association recommends that we should consume no more than _______________ milligrams of cholesterol per day.

300

Trans fatty acids occur naturally in some foods and are added to other manufactured foods. All of the statements about trans fats are true EXCEPT

A trans fat-free food will never have partially hydrogenated oil listed in its ingredient list.

Regina's grandmother is teaching her how to make mayonnaise. She explains that mayonnaise is made using oil, salt, vinegar (or lemon juice), and egg yolks. Lecithin in the egg yolks acts as an emulsifier. What is an emulsifier?

An emulsifier suspends fat in water

Olive and canola oils contain a high percentage of ____________ fatty acids

Monosaturated

Regina's dad and grandfather have both had heart attacks and she is concerned about her own heart health. In addition to increasing her fruit and vegetable intake, Regina is considering taking antioxidant supplements to help reduce cardiovascular disease risk. What does the American Heart Association recommend regarding the use of antioxidant supplements such as vitamin E to help reduce cardiovascular disease risk?

People at elevated risk for cardiovascular disease should not take antioxidant supplements; vitamin E provides no overall benefit for major cardiovascular events.

Lipids are a unique nutrient group, differing significantly from carbohydrates and proteins. All of the following are correct statements about lipids EXCEPT

Phospholipids are the most abundant type of lipids found in the body and in foods.

Regina is a 22-year-old college student who plays on the soccer team. Her coach brought in a registered dietitian to talk about sports nutrition. The RD recommended minimizing trans fatty acids from processed and packaged foods, but she explained that some trans fats do occur naturally. What foods have naturally-occurring trans fatty acids?

beef, milk, butter

Regina's pregnant sister is interested in boosting her intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), two essential fatty acids that can be made from alpha-linolenic (omega-3) acid. She has heard that EPA and DHA are important for cancer prevention, brain health, cardiovascular disease prevention, and immune function. Which food is the best source of EPA + DHA?

fatty fish

As part of a nutrition class project, Regina is following Dr. Dean Ornish's purely vegetarian (vegan) diet plan for one month. Her diet has less than 20% of calories from fat and uses only small amounts of vegetable oil in cooking and those naturally present in plant foods. If she were at risk for cardiovascular disease and if she continued on this diet, what is one expected outcome that may be attributable to the diet's high carbohydrate content?

increase in triglyceride