nutrition test 2

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

Essential fatty acids

What enzyme breaks down triglycerides into free fatty acids and glycerol in the bloodstream?

Lipoprotein

Primarily, fatty acids are transported through the bloodstream as a part of:

Lipoproteins

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

Lipoproteins

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

Low-density lipoprotein

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 lipoproteins

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

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

A greater intake of fish above two servings per week results in ______.

5-6% total kilocalories

Which fatty acid increases and which decreases blood clotting?

Omega-3 decreases and Omega-6 increases blood clotting

Why are triglycerides ideal for fat storage?

They are energy dense. They are chemically stable.

Why are emulsifiers important in cooking and baking?

They keep mixtures of oil and water from separating.

Why are emulsifiers important in cooking and baking?

They keep mixtures of oil and water from seperating

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

Triglycerides

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

True

What is a triglyceride?

a molecule consisting of three fatty acids bonded to a glycerol

The body can make ______ of the cholesterol it needs.

all

omega-3

alpha-linolenic acid

Which fatty acids are considered essential fatty acids?

alpha-linolenic acid linoleic acid

Where does lipoprotein lipase break down triglycerides?

bloodstream

How are the different types of fatty acids distinguished?

by the number of hydrogen atoms attached to the carbons on the fatty acid. by whether they are saturated or unsaturated.

Plaque is a cholesterol-rich substance that contains ______.

calcium white blood cells various proteins

What's true about high-fat foods in our diet?

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

About half of the energy used by the body at rest and during light activity comes from fat, the remainder comes from ______.

carbohydrates

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

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

What are some examples of food sources that contain cholesterol?

chicken eggs ice cream

Atherosclerotic plaque buildup begins in ______.

childhood

Choose a lipid that can be synthesized by the body?

cholesterol

Which fat is used to make bile acids?

cholesterol

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

cholesterol

Whats a Monounsaturated fatty acid?`

contains one carbon-carbon double bond

Why is LDL considered "bad" cholesterol?

contributes to plaque in arteries

Which symptom of a heart attack is common among men but not seen as often in women?

crushing pain or squeezing pressure in the chest

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

insulation transport of fat-soluble vitamins energy storage

Typical warning signs of a heart attack include

irregular heartbeat. intense, prolonged chest pain or pressure, sometimes radiating to other parts of the upper body. shortness of breath.

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

lined up so they face the watery environments on the inside and outside of the cell They are also water-soluble

omega-6

linoleic acid

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

lipids

Which nutrient is an important source of fuel for the body, a regulator of chemical processes in the body, and a structural component of all cells?

lipids

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

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

low

The products of fat digestion in the small intestine are: monoglycerides, free fatty acids, and glycerol

monoglycerides, free fatty acids, and glycerol

When fat content has been reduced in a food, total caloric content may not be substantially reduced because

more sugar has been added

Which of the following is a leading source of fat in the Mediterranean diet?

olive oil

Reduced triglycerides, reduced blood clotting, and reduced pain from rheumatoid arthritis are benefits associated with intake of

omega-3

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

omega-3 fatty acids

Linoleic acid is an ______.

omega-6 fatty acid

What are some food sources that contain 50% of total calories or more from fat?

peanut butter milk chocolate bar avocados

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

phospholipid

What is the function of an emulsifier?

suspends fats in water

The complexity of the different fatty acids found in a triglyceride contributes to a food's unique ______.

taste and smell

Fatty acids containing carbon-carbon double bonds are considered ______ fatty acids.

unsaturated

Which lipoproteins are made by the liver?

very low density lipoproteins

Triglycerides are used as the primary energy source by muscles

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

Heart disease is the ______ leading cause of death among North American adults.

#1

Arrange the following foods from lowest percentage of kcal from fat (at the top of the list) to highest percentage of kcal from fat (at the bottom of the list).

1. Bread 2. Whole milk 3. Cheddar cheese 4. Canola oil

For adults, the Acceptable Macronutrient Distribution Range set by the Food and Nutrition Board for fat is ______% to _______%

20-35% total kilocalories

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

20% to 35% of total calories

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 Picks up cholesterol from dying cells and other sources

Which of the following are functions of phospholipids in the body?

Formation of cell membranes Absorption and transport of nutrients Digestion of fats

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

Growth restriction Impaired wound healing Flaky/itchy skin

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

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

Which of the following are components of phospholipids?

Phosphate Fatty acids Glycerol

Choose a function of fat tissue.

Protect organs from injuryq

______ occurs when the double bonds in unsaturated fatty acids in food products are broken down by ultraviolet light or oxygen.

Rancidity

______ fatty acids contain no carbon-carbon double bonds.

Saturated

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

decrease saturated fat intake

The AHA have set no specific limits on dietary cholesterol because ______.

dietary cholesterol has little impact on blood cholesterol levels

Typical warning signs of a heart attack in women include

dizziness. nausea and vomiting. jaw, neck, and shoulder pain.

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.

Unsaturated fatty acids are liquid at room temperature because their ______ prevent them from packing closely together.

double bonds

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

emulsifier

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

false

A molecule with a long chain of carbons bonded together and flanked by hydrogens with an acid group on one end and a methyl group on the other end is called a

fatty acid.

Lipoprotein lipase breaks triglycerides into ______.

free fatty acids glycerol

The three-carbon alcohol that forms the backbone of a triglyceride is

glycerol

A myocardial infarction is also known as a(n)

heart attack.

What are some examples of food sources that contain cholesterol?

ice cream chicken eggs

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.

What are some examples of foods that are considered high in fat?

salad oils avocado butter whole milk

Which type of fatty acid is able to stack its fatty acids closely, producing a fat that is solid at room temperature?

saturated

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

saturated fat intake trans fat intake

What three organs and/or glands produce lipase?

stomach salivary glands pancreas

A cerebrovascular accident is also called a

stroke

When fat is removed from a food product, ______ is often added in its place.

sugar

Salivary and gastric lipase digest primarily ______.

triglycerides butterfat short-chain fats

Lipids in foods and in the body are mostly in the form of

triglycerols

True or false: Dietary fats consist of a complex mixture of several different types of fatty acids.

true

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

true

True or false: Monounsaturated and polyunsaturated fatty acids are typically liquid at room temperature.

true


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