Week 3: Chapter 5 (Lipids)

Lipids yield ______ kcal per gram. 9 7 4

9

Interesterification

Interesterification is a chemical process used to change the fatty acids on a triglyceride molecule. Some food manufacturers use interesterified oils instead of hydrogenated oils to reduce trans fat in their food products.

Which statements are true about a monoglyceride? It consists of one fatty acid bonded to a glycerol backbone. It has a multi-ringed structure. It is one of the products of digestion of triglycerides. Its chemical structure contains a phosphate group.

It consists of one fatty acid bonded to a glycerol backbone. It is one of the products of digestion of triglycerides.

Choose food sources of linoleic acid - the essential omega-6 fatty acid. Safflower oil Nuts and seeds Citrus fruits Sunflower oil

Safflower oil Nuts and seeds Sunflower oil

What two food components contribute the most to raising the level of cholesterol in your blood? Dietary cholesterol Saturated fat Trans fat Unsaturated fat

Saturated fat Trans fat

Fats and oils contain mixtures of various fatty acids. Which of the following food items are high in saturated fatty acids? cheeseburger corn oil butter coconut oil

cheeseburger butter coconut oil

What are some warning signs of a heart attack?

chest pain dizziness jaw, neck, shoulder pain shortness of breath

Choose a lipid that can be synthesized by the body? linolenic acid linoleic acid cholesterol omega-3 fatty acids

cholesterol

HDL

contributes to cholesterol removal from cells and excretion from the body

What deficiency would you suspect if a person has flaky and itchy skin, diarrhea, and poor wound healing with infections? thiamine protein essential fatty acids vitamin B6

essential fatty acids

short and medium-chain fatty acids

travel as a water-soluble molecule through the portal vein to the liver

If a food manufacturer sets out to reduce the 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. potential for malabsorption of vitamin B-12.

-changes in the flavor of -the food product. changes in the texture of the food product

What are some of the positive attributes of dietary fat? Many flavors are fat soluble, so fat enhances the flavor of foods. Fat imparts a creamy texture to foods. Foods that are high in fat have low energy density. Fat speeds the process of digestion.

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

Alcohol yields ____ kcal per gram.

7

is a type of lipid that is found only in foods of animal origin.

Cholesterol

Which statements are true about sterols? Cholesterol is a common example. They can be produced by the body. They contain a multi-ring structure. They contain fatty acids bound to a glycerol backbone.

Cholesterol is a common example. They can be produced by the body. They contain a multi-ring structure.

Omega 3

alpha-linolenic acid

The main sources of saturated fat in American diets are plant oils. animal fats.

animal fats.

Primarily, fatty acids are transported through the bloodstream as part of lipoproteins. bound to glucose. as free fatty acids.

as part of lipoproteins.

The cholesterol manufactured by the body is used to make glucose. bile acids. hormones. amino acids.

bile acids. hormones.

Cholesterol _____ be made by the body.

can

LDL

carries cholesterol made by the liver and from other sources to cells

VLDL

carries lipids made and taken up by the liver to cells

As fatty acids are absorbed from the lumen of the small intestine, they are packaged as ______ for transport through the lymphatic system. very low density lipoproteins high density lipoproteins low density lipoproteins chylomicrons

chylomicrons

Cholesterol in your blood is consumed from the animal food products you eat. decreased with the consumption of trans fats. made by body cells. manufactured by the stem cells in bone.

consumed from the animal food products you eat. made by body cells.

What are some examples of food sources that contain cholesterol? ice cream eggs chicken peanuts

ice cream eggs chicken

The layer of triglycerides beneath the skin serves to

insulate the body.

plaque

is a cholesterol-rich substance deposited in the blood vessels.

lipoprotein

is a compound made of lipids and proteins. Its purpose is to transport lipids in the watery environment of the blood.

diglyceride

is a product of fat digestion, but it has two fatty acids attached to a glycerol backbone.

phospholipid

is a type of lipid made of two fatty acids and a phosphate-containing group attached to a glycerol backbone.

______-density lipoprotein is considered the "bad" cholesterol. High Low

low

Formed from the breakdown of triglycerides, a ______ consists of one fatty acid attached to a glycerol backbone. lipoprotein phospholipid diglyceride monoglyceride

monoglyceride

Formed from the breakdown of triglycerides, a ______ consists of one fatty acid attached to a glycerol backbone. monoglyceride lipoprotein diglyceride phospholipid

monoglyceride

When fat content has been reduced in a food, total caloric content may not be substantially reduced because more sodium has been added. more sugar has been added. fat only contributes 4 kcals/gram.

more sugar has been added.

Reduced triglycerides, reduced blood clotting, and reduced pain from rheumatoid arthritis are benefits associated with intake of omega-3 fatty acids. omega-9 fatty acids. omega-6 fatty acids.

omega-3 fatty acids.

In 2015, the FDA determined that _____ are no longer "generally recognized as safe" for use in human food products. partially hydrogenated oils saturated fats unsaturated fats high fructose corn syrups

partially hydrogenated oils

long-chain fatty acids

reform into a triglyceride in the intestinal absorptive cell and travel through the lymphatic system

A ______ is a lipid with a multi-ringed structure. triglyceride sterol phospholipid fatty acid

sterol

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

triglycerides

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

false High-fat foods can be included as part of a healthy dietary pattern as long as one still balances overall fat intake for the day to achieve the recommendation.

What are some deficiency symptoms experienced with inadequate consumption of essential fatty acids? Impaired wound healing Flaky/itchy skin Growth restriction Fruity odor of breath

Impaired wound healing Flaky/itchy skin Growth restriction

If you eat more dietary cholesterol, the liver synthesizes _____ cholesterol.

less

Omega 6

linoleic acid

A ______ is a type of lipid made of a glycerol backbone, two fatty acids, and a phosphorus-containing group.

phospholipid

Wheat germ, peanuts, egg yolk, soybeans, and organ meats are rich sources of _____. trans fats cholesterol phospholipids saturated fats

phospholipids

Enzymes that digest fat are secreted by the ______. salivary glands liver stomach cells pancreas

salivary glands stomach cells pancreas

What are some food sources of EPA and DHA? wheat bread salmon tuna peanuts sardines

salmon tuna sardines

Butter is solid at room temperature. Butter contains mostly ______ fatty acids. polyunsaturated saturated trans monounsaturated

saturated

A major function of phospholipids (e.g., lecithin) in foods is to act as a(n) antioxidant. antimicrobial agent. flavoring agent. emulsifier.

emulsifier.

Lipids in foods and in the body are mostly in the form of phospholipids. sterols. triglycerides.

triglycerides.

What are some components of plaque? red blood cells fat-soluble vitamins cholesterol white blood cells calcium

white blood cells, calcium, cholesterol

_____ fatty acids consist entirely of carbon-carbon single bonds. Trans Saturated Polyunsaturated Monounsaturated

Saturated

Trans fat

Trans fats are found in foods of both plant and animal origin. Partially hydrogenated vegetable oils are a major source, but some naturally occurring trans fats are found in meats and dairy products.

Phospholipid

Two fatty acids and a phosphate-containing group bound to glycerol

Choose food sources of alpha-linolenic acid - the essential omega-3 fatty acid. Walnuts Flax seeds Corn oil Citrus fruits

Walnuts Flax seeds

High-fat foods -are necessary in a healthy eating pattern to provide essential fatty acids. -cannot be included in a healthy dietary pattern. -can be included in a healthy eating pattern if they are balanced with low-fat foods.

can be included in a healthy eating pattern if they are balanced with low-fat foods.

Just because a food is high in fat does not mean it is unhealthy. Some high-fat foods, such as plant oils and nuts, should be included in the diet because they are sources of sodium. cholesterol. essential fatty acids. fat-soluble vitamins.

essential fatty acids. fat-soluble vitamins.

True or false: Phospholipids are essential parts of only a few types of cells, like adipose and liver cells.

false Phospholipids are an essential part of every body cell.

If you witnessed a person experiencing shortness of breath, nausea and vomiting, irregular heartbeat, sweating, and radiating pain in the upper body, you would suspect that this person is having a(n) _____. heart attack seizure stroke allergic reaction

heart attack

The American Heart Association recommends consuming 2 or more servings of fatty fish each week because fish _____. is a valuable source of protein may produce trans fatty acids and oxidize lipid products providing additional protection from CV disease is a rich source of omega-3 fatty acids provides trace elements that may provide protective effects for the CV system

is a valuable source of protein is a rich source of omega-3 fatty acids provides trace elements that may provide protective effects for the CV system

One risk factor for cardiovascular disease is low levels of HDL. high levels of HDL.

low levels of HDL.

Essential fatty acids are synthesized in the body from the carbon skeletons of amino acids. are synthesized in the body from nonessential amino acids. include omega-3, omega-6, and omega-9 fatty acids. must be obtained from the diet.

must be obtained from the diet.

Essential fatty acids include omega-3, omega-6, and omega-9 fatty acids. are synthesized in the body from the carbon skeletons of amino acids. are synthesized in the body from nonessential amino acids. must be obtained from the diet.

must be obtained from the diet.

Partially hydrogenated oils are "generally recognized as safe" for human consumption. approved as food additives for foods that are not cooked. no longer "generally recognized as safe" for use in human food.

no longer "generally recognized as safe" for use in human food.

According to the American Heart Association, individuals at risk for cardiovascular disease (or who already have cardiovascular disease) should limit saturated fat intake to 20% to 35% of total kilocalories. no more than 10% of total kilocalories. no more than 5% to 6% of total kilocalories.

no more than 5% to 6% of total kilocalories.

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-6 fatty acids omega-9 fatty acids omega-3 fatty acids

omega-3 fatty acids

What are some good food sources of phospholipids? organ meats soy beans dried fruit peanuts

organ meats soy beans peanuts

Most foods containing saturated fatty acids are ______ at room temperature. solid liquid

solid

True or false: Cholesterol is a component of some hormones, such as estrogen and testosterone.

true

True or false: Monounsaturated, saturated, and polyunsaturated fats all provide the same number of calories.

true

Polyunsaturated fatty acids contain two or more carbon-carbon double bonds. only carbon-carbon single bonds. one carbon-carbon double bond.

two or more carbon-carbon double bonds.

Oxidation of ______ contributes to plaque formation in the development of atherosclerosis.

LDL

Long-chain fatty acids contain ______ or more carbon atoms. 12 6 8

12

The Acceptable Macronutrient Distribution Range set by the Food and Nutrition Board for lipids is % to % of kilocalories.

20-35%

What is a triglyceride? A waxy lipid found in all body cells A fatty acid molecule containing three carbon-carbon double bonds A molecule consisting of three fatty acids bonded to a glycerol Three-carbon alcohol molecule

A molecule consisting of three fatty acids bonded to a glycerol

Which of the following are products of fat digestion in the small intestine? Fatty acids Lactic acid Monoglycerides Glucose

Fatty acids Monoglycerides

Saturated fat

Foods of animal origin do tend to be higher in saturated fatty acids than foods of plant origin, but there are some plant sources of saturated fatty acids. For example, palm oil and coconut oil are two plant oils that are rich in saturated fatty acids.

Unsaturated fat

Foods of both plant and animal origin contain unsaturated fats.

______ is the process of adding hydrogens to unsaturated fats, which makes a liquid fat more solid at room temperature. Hydrolysis Rancidification Hydrogenation Interesterification

Hydrogenation

Hydrolysis

Hydrolysis is a chemical reaction that breaks apart a molecule by adding water across a chemical bond.

Why is LDL considered "bad" cholesterol? High levels of LDL interfere with the blood's ability to clot. LDL contributes to the development of plaques inside the arteries. LDL increases the chances for an allergic reaction. LDL picks up cholesterol from the blood vessels and carries it to the liver for excretion.

LDL contributes to the development of plaques inside the arteries.

What are some of the diet and lifestyle recommendations from the American Heart Association? Consume at least one glass of wine per day. Limit your intake of saturated fat. Choose whole-grain foods. Be physically active.

Limit your intake of saturated fat. Choose whole-grain foods. Be physically active.

Which two substances are important for emulsification of fats during digestion?

Phospholipids Cholesterol

What is one characteristic that lipids found in foods and in the body have in common? They are mostly in the form of phospholipids. They are mostly in the form of triglycerides. They are mostly in the form of diglycerides. They are mostly in the form of cholesterol.

They are mostly in the form of triglycerides.

one carbon-carbon double bond.

This is the chemical structure for monounsaturated fatty acids.

Chylomicron

Triglyceride

How are long chain fatty acids absorbed? Travel through the portal vein directly to the liver Reformed into triglycerides Since the fatty acid is water soluble it is absorbed via simple diffusion Enter circulation via the lymphatic system

-Reformed into triglycerides -Enter circulation via the lymphatic system

Rancidification

Rancidification is the process by which fatty acids become oxidized. This negatively affects food quality.

only carbon-carbon single bonds

This is the chemical structure of saturated fatty acids.

Triglyceride

Three fatty acids bound to glycerol Three fatty acids bound to glycerol

Essential fatty acids ______ be synthesized in the body. can cannot

cannot

Essential fatty acids ______ be synthesized in the body. cannot can

cannot

chylomicron

Choice, carries dietary fat from the small intestine to cells

LDL

Cholesterol

Which of the following are functions of HDL cholesterol in the bloodstream? Donates cholesterol to other lipoprotein for transport back to the liver for excretion Carries triglycerides to the liver Picks up cholesterol from dying cells and other sources

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

Cholesterol

Multi-ring structure

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

TRUE

True or false: The process of oxidation usually changes the shape and/or function of a substance.

TRUE

Why are emulsifiers important in cooking and baking? They keep fat and water from mixing together. They keep fatty acids from turning rancid. They keep mixtures of fat and water from separating. They reduce the amount of fat in prepared foods.

They keep mixtures of fat and water from separating.

Why do reduced-fat foods contain the same, or similar, amount of calories as their reference foods? When fat is removed, protein is usually added, resulting in similar energy density. When fat is removed, fat substitutes with similar kcalories are added, usually resulting in similar energy density. When fat is removed, sugar is usually added to maintain a palatable flavor and texture, usually resulting in similar energy density.

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

A long-chain fatty acid is defined as a fatty acid that contains 6 to 12 carbon atoms in length. a fatty acid that contains 12 or more carbon atoms in length. a fatty acid that contains 6 carbon atoms in length.

a fatty acid that contains 12 or more carbon atoms in length.

Food manufacturers used the process of hydrogenation to convert liquid oils into more solid fats. improve the health of consumers. reduce the shelf-life of a food product. reduce the total fat content of a food product.

convert liquid oils into more solid fats.

Regular consumption of fatty fish provides ______ and ______, which can be slowly synthesized in the body as long as the essential fatty acid alpha-linolenic acid is present in adequate quantities. arachidonic acid butyric acid eicosapentaenoic acid docosahexaenoic acid

eicosapentaenoic acid docosahexaenoic acid

Carbohydrates and proteins yield ___ kcal per gram.

4

One bowl of chicken tortilla soup has 5 grams of fat, which means that the food provides ______ kilocalories from fat. 35 20 45

45 5 grams of fat x 9 kcal/gram = 45 kcal from fat.

What are some of the diet and lifestyle recommendations from the American Heart Association? Be physically active. Choose whole-grain foods. Limit your intake of saturated fat. Consume at least one glass of wine per day.

Be physically active. Choose whole-grain foods. Limit your intake of saturated fat.

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 Supply 9 calories of energy per gram Liquid at room temperature

Do not readily dissolve in water

Choose the correct statements about how the food you eat affects your blood lipoproteins. Polyunsaturated fatty acids from fish tend to lower HDL levels in the blood. The LDL and HDL fats in food will raise the LDL and HDL levels in the blood. Eating saturated fats and trans fats raises total cholesterol and particularly LDL. Dietary cholesterol does not have a big impact on the levels of HDL and LDL in the blood.

Eating saturated fats and trans fats raises total cholesterol and particularly LDL. Dietary cholesterol does not have a big impact on the levels of HDL and LDL in the blood.

Choose a function of fat tissue. Protect organs from injury Important for producing energy during anaerobic glycolysis Aides in fluid balance Helps to build and repair tissue

Protect organs from injury

HDL

Protein

This lipid is the primary form of lipid in the body. Lecithin Triglyceride Sterol Phospholipid

Triglyceride

______ are the major form of lipids found in foods and in the human body. Lipoproteins Triglycerides Phospholipids Sterols

Triglycerides

______ are the major form of lipids found in foods and in the human body. Phospholipids Triglycerides Lipoproteins Sterols

Triglycerides

To promote heart health, select more animal sources of fat and fewer plant sources of fat. select more plant sources of fat and fewer animal sources of fat.

select more plant sources of fat and fewer animal sources of fat.