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Flashcards in chapter 5 lipids Deck (12):
1

Compared to margarine, butter is
higher in cholesterol
lower in fat
lower in cholesterol
higher in saturated fat

higher in cholesterol
higher in saturated fat

2

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

emulsifier

3

_______ is a type of lipid that is found only in foods of animal origin.
cholesterol
unsaturated fat
saturated fat
trans fat

cholesterol

4

Which of the following food ingredients indicate the presence of fat in a food product?
sucralose
cream
egg yolks
partially hydrogenated veggie oil
shortening
lard

cream
egg yolks
partially hydrogenated veggie oil
shortening
lard

5

Pair the type of fat with a correct example or description of that type of fat
fatty acid cholesterol
sterol lecithin
phospholipid 3 fatty acids and 1 glycerol
molecule
triglyceride omega-6, omega-3

fatty acid omega-6, omega-3
sterol cholesterol
phospholipid lecithin
triglyceride 3 fatty acids and 1 glycerol
molecule

6

Name the class of nutrients that consists of triglycerides, phospholipids, and sterols.q

lipids

7

What is true about omega-6 fatty acids

they are also called unsaturated fatty acids
The first carbon-carbon double bond is on the sixth carbon from the methyl end of the carbon chain

8

How does cholesterol affect digestion of fats in the small intestine?

as a component of bile, it emulsifies fats.

9

Identify one product of triglycerides digestion that can be absorbed into the cells lining the small intestine

monoglyceride

10

The leading cause of death among North American adults is

cardiovascular disease

11

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

True

12

The acceptable macronutrient distribution range set by the food and nutrition board for lipids is ___ % to ____% of kilocalories.

20, 35