Diet 200 Chap. 5

fatty acids

organic compounds composed of a carbon chain with hydrogens attached and an acid group (COOH) at one end and a methyl group (CH3) at the other end

point of unsaturation

the double bond of a fatty acid, where hydrogen atoms can easily be added to the structure

800 to 1500 milligrams

the liver makes about ___________ of cholesterol per day

monounsaturated fatty acid

(MUFA) a fatty acid that lacks two hydrogen atoms and has one double bond between carbons

polyunsaturated fatty acid

(PUFA) a fatty acid that lacks four or more hydrogen atoms and has two or more double bonds between carbons

This fat source is high in saturated fat and people should limit its intake.

If a fat source is considered to represent discretionary kcalories, how should this be interpreted?

shark

In general, mercury is relatively high in _____.

artificial fat

Olestra is an example of a(n) _____.

Advantages of hydrogenation

1. protects against oxidation by making polyunsaturated fats more saturated 2. alters the texture of foods by making liquid vegetable oils more solid

oleic acid

18 carbon monounsaturated fatty acid common in olive oil an omega-9 fatty acid most predominant monounsaturated fatty acid in the diet

LDL cholesterol of < 100 mg/dL

A desirable blood lipid profile would include a(n) _____.

cardiovascular disease

Atherosclerosis is the main cause of _____.

A conditionally essential nutrient is one that is never supplied by the body in sufficient quantities and must always be supplemented in the diet.

False

Cod, grouper, and tuna have the highest concentrations of omega-3 fatty

False

Eggs and tofu are considered to be very lean food options with respect to fat content.

False

Lipoproteins are dangerous clusters of lipids associated with blocking the absorption of nutrients in the small intestine.

False

Phospholipids work to keep fats and water-soluble nutrients separated in the blood and body fluids.

False

Replacing unsaturated fats with saturated fats reduces LDL cholesterol and lowers the risk of heart disease.

False

The most common sources of dietary oleic fatty acid are sunflower, safflower, corn, and soybean oils.

False

Two adipokines, resistin, and adiponectin, work together to help the body avoid obesity.

False

Fatty acids can be anywhere from 5 to 25 (odd numbers of) carbons long.

False; Fatty acids may be 4 to 24 (even numbers of) carbons long.

the presence of hydrogenated fats

The appearance of trans fatty acids in a food product indicates _____.

omega

The position of the double bond closest to the methyl (CH3) end of a fatty acid is described by a(n) _____ number.

The first number indicates the carbon atoms and the second number indicates the number of double bonds.

The shorthand used by chemists to denote fatty acids is based on which guideline?

A saturated fatty acid is fully loaded with all its hydrogen atoms and contains only single bonds between carbon atoms.

True

Avocados and olives naturally contain unsaturated fats and do not contribute to heart disease.

True

Endogenous cholesterol is produced in the body.

True

Food products made with solid fats often provide a lot of energy, but supply few essential nutrients.

True

In terms of nutrition, the omega-3 and omega-6 fatty acids are important forms of polyunsaturated fats.

True

Most digestion of fat takes place in the small intestine.

True

LDL cholesterol

What blood lipid is linked most directly to heart disease?

The bile is recycled via the liver to the gallbladder.

What happens to the bile that is reabsorbed by the small intestine?

They provide the cells with energy.

What is the primary role of triglycerides?

phospholipids

What members of the lipid family are soluble in both water and fat?

contains only single bonds between its carbon atoms

When a fatty acid is described as being saturated, it means that it ______.

choline

When examining a molecule of lecithin, chemists note that a phosphate group and a molecule of ______ occupy the third attachment site.

adipose cells

When food is consumed, any excess energy is stored as fat in the _____.

hydrogenation

a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fatty acids to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation (protecting against rancidity); produces trans-fatty acids

phospholipid

a compound similar to a triglyceride but having phosphate and choline (or another nitrogen-containing compound) in place of one of the fatty acids best known: lecithin

saturated fatty acid

a fatty acid carrying the maximum possible number of hydrogen atoms ex. stearic acid

unsaturated fatty acid

a fatty acid that lacks hydrogen atoms and has at least one double bond between carbons (includes monounsaturated and polyunsaturated fatty acids)

linoleic acid

an essential fatty acid with 18 carbons and two double bonds common in vegetable oils

richest food sources of lecithin

eggs, liver, soybeans, wheat germ, and peanuts