chapter 5

Question 1

T/F: Lipids are composed primarily of carbon, hydrogen, oxygen.

Answer 1

True

Question 2

whats a triglyceride?

Answer 2

molecule consisting of 3 fatty acids bonded to a glycerol.

Question 3

whats the structure & function of glycerol molecules?

Answer 3

an alcohol containing 3 carbons; its the backbone of a triglyceride molecule

Question 4

lipids in foods & the body are mostly in the form of ____

Answer 4

triglycerides.

Question 5

a triglyceride is composed of 3 fatty acids attached to a _____ backbone.

Answer 5

glycerol.

Question 6

lipids are a diverse group of chemical compounds. What properties do all lipids have in common?

Answer 6

don’t readily dissolve in water.

Question 7

whats the major form of lipids found in foods & the human body?

Answer 7

triglycerides.

Question 8

molecule w/ long chain or carbons bonded togethr & flanked by hydrogens w/ an acid group on 1 end & methyl group on the other is called a ____

Answer 8

fatty acid

Question 9

whats one characteristic that lipids in foods & the body have in common?
a. mostly in the form of phospholipids
b. mostly in the form of diglycerides
c. mostly as triglycerides
d. mostly as cholesterol.

Answer 9

mostly triglycerides.

Question 10

what type of fatty acids have “kinks” where double bonds interrupt the carbon chain?

Answer 10

monounsaturated fatty acids & polyunsaturated fatty acids.

Question 11

whats the structure & function of glycerol molecules?

Answer 11

an alcohol containing 3 carbons; backbone of a triglyceride molecule

Question 12

T/F: Dietary fats consist of a complex mixture of several types of fatty acids

Answer 12

true

Question 13

fatty acids containing carbon-carbon double bonds are considered (saturated/unsaturated) fatty acids

Answer 13

unsaturated

Question 14

what type of fatty acid has:
a. no carbon-carbon double bond
b. one carbon-carbon double bond
c. 2+ carbon-carbon double bonds.

Answer 14

a. saturated fatty acid
b. monounsaturated fatty acid
c. polyunsaturated fatty acid.

Question 15

which fatty acid has only carbon-carbon single bonds?
polyunsaturated, saturated, monounsaturated, or essential fatty acid.

Answer 15

saturated fatty acid.

Question 16

why are unsaturated fatty acids liquid at room temperature?

Answer 16

their double bonds prevent them from packing closely together

Question 17

fatty acids found in a triglyceride contribute to a food’s unique ____

Answer 17

taste & smell

Question 18

how are different types of fatty acids distinguished?

Answer 18

-by # of hydrogen atoms attached to the carbons on the fatty acid
-by whether they’re saturated or unsaturated.

Question 19

linoleic acid is an omega-(3, 6, or 9) fatty acid

Answer 19

omega-6

Question 20

of {oleic, alpha-linolenic, linoleic} acid, which fatty acid is considered essential?

Answer 20

alpha-linolenic & linoleic.

Question 21

a {phospholipid, diglyceride, triglyceride, sterol} is a lipid that contains a glycerol backbone, 2 fatty acids, and a phosphorus group.

Answer 21

phospholipid.

Question 22

fatty acids containing carbon-carbon double bonds are considered {unsaturated/saturated} fatty acids.

Answer 22

unsaturated

Question 23

the body can make {25%, a very small amount, 50%, all} of the cholesterol it needs

Answer 23

all

Question 24

{phosphate, amino acids, glycerol, and/or fatty acids} are components of phospholipids

Answer 24

phosphate, glycerol, fatty acids.

Question 25

what lipid can be synthesized by the body?

Answer 25

cholestrol

Question 26

arrange these foods from lowest % of kcal from fat to the highest percentage of kcal from fat canola oil, cheddar cheese, bread, whole milk

Answer 26

bread, whole milk, cheddar cheese, canola oil

Question 27

whats the function of an emulsifier?

Answer 27

suspends fats in water

Question 28

T/F phospholipids are essential parts of only a few types of cells like adipose & liver cells

Answer 28

FALSE, they're essential to every body cell.

Question 29

which foods contain 8+g of fat in a typical serving? 1/2 cup avocado medium croissant 3oz salmon 2tbsp ranch dressing

Answer 29

avocado, croissant, ranch

Question 30

which foods have 50% or more total cal from fat? peanut butter, milk chocolate bar, avocados, sirloin, skinless chicken

Answer 30

peanut butter, milk chocolate bar, avocados.

Question 31

why are emulsifiers important in cooking/baking?

Answer 31

keep mixtures of oil & water from separating.

Question 32

what are the positives of fats in the diet? imparts creamy textures to foods foods high in fat have low energy density many flavors are fat-soluable, so fat enhances the flavor of foods fat speeds up the process of digestion

Answer 32

imparts creamy textures to foods many flavors are fat-soluble, so fat enhances the flavor of foods

Question 33

which of these contain cholestorl? chicken, ice cream, eggs, peanuts

Answer 33

chicken, ice cream, eggs

Question 34

which are considered high in fat? butter, whole milk, sirloin steak, avocado, lean ground beef, salad oils

Answer 34

butter, whole milk, avocados, salad oils

Question 35

high-fat foods: are necessary in health eating patterns cannot be included in a healthy dietary pattern can be included in a healthy eating pattern if balanced w/ low-fat foods.

Answer 35

can be included in a healthy eating pattern if balanced w/ low-fat foods.

Question 36

why do reduced-fat foods contain the same/similar amount of calories as their reference foods?

Answer 36

when fat is removed, sugar is usually added to maintain a palatable flavor & textujre, resulting in similar energy density.

Question 37

fats slow down the digestive process which ___

Answer 37

helps you feel full

Question 38

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

Answer 38

rancidity

Question 39

which enzyme plays an important role in fat digestion?

Answer 39

lipase

Question 40

{glucose, monoglycerides, lactic acid, fatty acids} are products of fat digestion in the small intestine

Answer 40

monoglycerides, fatty acids.

Question 41

lipid only found in foods of animal origin

Answer 41

cholesterol

Question 42

{electrolytes, hormones, lipoproteins} transport lipids from the small intestine & liver to body tissues

Answer 42

lipoproteins

Question 43

what 3 organs/glands produce lipase to digest triglycerides in the gastrointestinal tract? stomach, pancreas, liver, salivary glands, gallbladder

Answer 43

stomach, pancreas, salivary glands

Question 44

{phospholipids, cholesterol, glycogen, triglycerides} are brokwn down in the small intestine to produce a mixture of fatty acids, glycerol & monoglycerides

Answer 44

triglycerides

Question 45

lipoprotein lipase breaks triglycerides into: chylomicrons, high-density lipoproteins, free fatty acids, glycerol

Answer 45

free fatty acids, glycerol

Question 46

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

Answer 46

part of lipoproteins

Question 47

the role of salivary lipase, gastric lipase, and pancreatic lipase is to

Answer 47

digest triglycerides

Question 48

which lipoproteins are made by the liver?

Answer 48

very-low-density lipoproteins (VLDL)

Question 49

whats the body's most efficient form of stored energy?

Answer 49

triglycerides

Question 50

fatty acids are transported through the bloodstream

Answer 50

as part of lipoproteins

Question 51

why are triglycerides ideal for fat storage?

Answer 51

they're energy dense + chemically stable

Question 52

major functions of fatty acids & triglycerides in the body?

Answer 52

insulation, energy storage, transport of fat-soluable vitamins

Question 53

which fat is used to make bile acids?

Answer 53

cholesterol

Question 54

the fatty acid tails located in the lipid bilayer of the cell membrane are

Answer 54

fat-soluble & lined up so they point toward the interior of the membrane

Question 55

fat located just below the surface of the skin (subcutaneous fat) insulates the body & keeps it warm. This is bc fat's {low/high} water content doesn't conduct heat well

Answer 55

low

Question 56

what are the functions of phospholipids in the body?

Answer 56

formation of cell membranes, absorption & transport of nutrients, digestion of fats

Question 57

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

Answer 57

lined up to face watery environments on the inside & outside of the cell, water-soluable

Question 58

what has the biggest impact on blood cholesterol levels?

Answer 58

saturated fat intake & trans fat intake