Chapter 5

Question 1

What types of lipids (fats) are there?

Answer 1

Triglycerides
Phospholipids
sterols

Question 2

95% of the fats in foods and our bodies are what kind?

Answer 2

Triglycerides

Question 3

Fat is valuable and what?

Answer 3

Necessary for health.

Question 4

Fats provide the densest form of what?

Answer 4

Energy

Question 5

What are the functions of triglycerides?

Answer 5

Store Energy
Organ protection
Temperature Regulation
Insulation

Question 6

What are types of Triglycerides?

Answer 6

Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids

Question 7

What others forms of energy are triglycerides responsible for?

Answer 7

• Adipose tissue storage form of fat( triglycerides)

- Important source of fuel during illness, major energy source for muscle work

Question 8

What are examples of saturated fatty acids?

Answer 8

Meats
Shortening
Egg Yolks
Dairy products

Question 9

What are examples of monounsaturated fatty acids?

Answer 9

Olive oil
Peanuts and peanut oil
Avocado
Canola oil

Question 10

What are examples of polyunsaturated fatty acids?

Answer 10

Vegetable oils (corn, safflower, wheat germ, canola, sesame, and sunflower)
Fish
Margarine

Question 11

What is the function of phospholipids?

Answer 11

Cell membrane structure

Lecithin, main phospholipid in the body, functions as emulsifier

Question 12

What are sources of phospholipids?

Answer 12

Soybeans
Egg yolks
Mayo

Question 13

What is the function of sterols?

Answer 13

Precursor to bile, vitamin D, sex hormones, cells in brain and CNS

Question 14

What is the most widely known human sterol?

Answer 14

Cholesterol

Question 15

Where does cholesterol come from?

Answer 15

Diet (accounts for 25%, rest is made by liver).

Only animal derived foods contain cholesterol.

Question 16

How does the mouth aid in digestion?

Answer 16

• Teeth tear food and tongue helps form food into bolus -mechanical digestion.
• Glands of tongue produce fat-splitting enzyme (lingual lipase), released with saliva- chemical digestion.

Question 17

How does the stomach aid in digestion?

Answer 17

• Mechanical digestion continues through peristalsis.

- Enzymes such as gastric lipase break down fatty acids from triglycerides- chemical digestion.

Question 18

How does the small intestine aid in digestion?

Answer 18

• Bile released from gallbladder emulsifies fats.
• Lipase (a pancreatic enzyme) breaks down triglycerides
• Some fats may pass through undigested: excreted.

Question 19

What is bile?

Answer 19

A substance that emulsifies fats to aid the digestion of lipids.

Question 20

Bike is produced by what? And stored where?

Answer 20

By the liver and stored in the gallbladder.

Digestion slows if gallbladder is removed

Question 21

How does bile assist in absorption?

Answer 21

Bile assists movement of lipids to villi

Question 22

How do triglycerides help with absorption?

Answer 22

Triglycerides form into lipoproteins and are transported to circulatory system.

Question 23

Muscle and adipose cells use fatty acids for what? Or do what?

Answer 23

For energy or re-form into triglycerides that are stored as energy.

Question 24

What is important in fat metabolism?

Answer 24

Catabolism
Metabolism
Regulatory Hormones

Question 25

What is catabolism?

Answer 25

(Breakdown) of lipids for energy.

Question 26

What is anabolism?

Answer 26

(Synthesis) of lipids or lipogenesis.

Question 27

What are some fat intakes issues?

Answer 27

- High-fat foods= high-calorie foods - DRIs based on AMDRs, recommended 20%-35%kcal from fats with less than or equal to 10%of kcal from saturated fats - my plate emphasizes oils from fish and plants

Question 28

What are recommended fat contents of food?

Answer 28

- total fat less than or equal to 40-97g (400-875 kcal) per day - saturated fat less than or equal to 20-25g (225-189 kcal) per day - children younger than 5 years of age require at least 20% of kcal as fats

Question 29

How to reduce fat and still have quick meals?

Answer 29

- family eating habits - programs and classes - mix low fat and high fat foods

Question 30

Unsaturated fats are less stable and have a shorter what?

Answer 30

Shelf life

Question 31

Hydrogenation makes unsaturated fat more what?

Answer 31

Solid and stable

Question 32

Trans fatty acids are related to what and content is mandatory on what?

Answer 32

- related to elevated cholesterol | - mandatory on food labels

Question 33

Lipoproteins fall under what?

Answer 33

Cholesterol?

Question 34

What are lipoproteins?

Answer 34

Compounds that contain a mix of lipids that are covered with a protein outer layer.

Question 35

What are types of lipoproteins?

Answer 35

- VLDLs; very low-density lipoproteins - LDLs; low-density lipoproteins - HDLs; high-density lipoproteins

Question 36

What type of lipoproteins raise CAD risk and whisk lower CAD risk?

Answer 36

- High LDL increases risk. | - high HDL decreases risk.

Question 37

Total blood cholesterol is made up of what?

Answer 37

LDL plus HDL

Question 38

What is a desirable cholesterol level?

Answer 38

<200mg/dL

Question 39

What are cholesterol health guidelines?

Answer 39

- less than or equal to 300 mg if dietary cholesterol per day. - less than 200mg if LDL is elevated.

Question 40

What are health hazards related to restricted fat intake?

Answer 40

Failure to thrive Eating disorders Malnutrition

Question 41

Excessive fat intake can lead to what?

Answer 41

``` Cardiovascular disease (CVD) Cancer (Breast, colon, prostate) ```

Question 42

Which of the following has a high amount of saturated fat? A. Almonds B. Egg yolks C. Kidney beans D. Olive oil

Answer 42

B

Question 43

High levels of trans fatty acids are found in? A. Vegetable oils B. Coconut and palm oil C. Meats and dairy foods D.vegetable oil shortening

Answer 43

D