fats, oils, and other lipids

Question 1

three classifications of lipids

Answer 1

triglycerides, phospholipids, and sterol

Question 2

triglycerides description

Answer 2

most common lipid found in foods and body, “fats and oil”

Question 3

triglycerides structure

Answer 3

three fatty acids connected to glycerol “backbone”

Question 4

phospholipids description

Answer 4

made up of 2 fatty acids and phosphate, emulsifiers, make up cell membranes

Question 5

phospholipids structure

Answer 5

hydrophilic polar head with glycerol and phosphate group and hydrophobic nonpolar tail with two fatty acids

Question 6

sterol description

Answer 6

important role (converted into vitamin d and other substances), not required in diet since body makes all cholesterol needed

Question 7

sterol structure

Answer 7

hydrocarbon ring structure, composed mainly of four connecting rings of carbon and hydrogen

Question 8

what are associated with digesting, absorbing, and transporting fat in the body ?

Answer 8

mouth, stomach, small intestine, and lipoproteins

Question 9

mouth’s contribution to fat in body

Answer 9

chewing and lingual lipase start digestion

Question 10

stomach’s contribution to fat in body

Answer 10

gastric lipase breaks down fat into diglyceride and one fatty acid

Question 11

small intestine’s contribution to fat in body

Answer 11

most digestion and absorption occurs here (bile acids emulsify fat and break fat globules into smaller pieces, pancreatic lipase breaks down to two fatty acids and monoglyceride, lecithin in bile is packaged with monoglycerides and fatty acids to create micelles (small carriers) for absorption)

Question 12

lipoprotein’s contribution to fat in body

Answer 12

transport fat through lymph and blood

Question 13

types of lipoproteins

Answer 13

chylomicrons, very low-density lipoproteins (vldl), low-density lipoproteins (ldl, “bad” cholesterol), and high-density lipoproteins (hdl, “good” cholesterol)

Question 14

chylomicron’s function

Answer 14

carry digested fat through lymph into bloodstream

Question 15

very low-density lipoprotein’s (vldl) function

Answer 15

deliver fat made in liver to cells

Question 16

low-density lipoprotein’s (ldl, “bad” cholesterol) function

Answer 16

deposit cholesterol on walls of arteries

Question 17

high-density lipoprotein’s (hdl, “good” cholesterol) function

Answer 17

remove cholesterol from body and deliver to liver for excretion

Question 18

functions of fat in the body

Answer 18

energy-dense source of fuel, glucagon stimulates the release of fat from fat cells to provide energy for heart, liver, and muscle when blood glucose level declines, is needed for absorption of fat-soluble vitamins a, d, e, k, and carotenoids, insulates body to maintain body temperature, and cushions bones, organs, nerves

Question 19

dietary recommendations for total fat

Answer 19

20-35% of total calories

Question 20

dietary recommendations for essential fatty acids

Answer 20

1:1 to 1:4 ratio of omega-6 and omega-3, 1-2% or 2-4 grams of linoleic acid (omega-6) and 1.5 g in females and 2.06 g in males for alpha-linolenic (omega-3)

Question 21

dietary recommendations for saturated fat

Answer 21

less than 20 grams per day

Question 22

dietary recommendations for cholesterol

Answer 22

limit dietary cholesterol to less than 300 mg daily

Question 23

dietary recommendations for trans fat

Answer 23

less than 2.2 grams per day

Question 24

major food sources for essential fatty acids

Answer 24

vegetable oils, nuts, flaxseeds, fish, salmon, soybean, meat, poultry, and eggs

Question 25

major food sources for saturated fats

Answer 25

beef, butter, and coconut oil

Question 26

major food sources for unsaturated fats

Answer 26

vegetable oils, soybeans, walnuts, peanut butter, flaxseeds, and wheat germ

Question 27

major food sources for trans fats

Answer 27

margarine, cream soup with puff pastry, chicken pie, microwave popcorn, frozen pizza

Question 28

fat substitutes’ purpose

Answer 28

designed to provide all the creamy properties of fat for fewer calories and total fat grams, because fat has more than double the calories per gram of carbohydrates or protein, fat substitutes have the potential to reduce calories from fat by more than 50%

Question 29

different types of fat substitutes

Answer 29

carbohydrate, protein, or fat based, majority are carbohydrate based and use plant polysaccharides

Question 30

atherosclerosis

Answer 30

narrowing of arteries due to buildup of plaque (hardened debris of cholesterol-laden foam cells, platelets, and other substances)

Question 31

development of atherosclerosis

Answer 31

thought to begin with injury to lining of arteries, contributed by high blood pressure, high cholesterol levels, and smoking

Question 32

atherosclerosis’s role in the risk of heart disease

Answer 32

increases change of blood clots blocking the vessel, causing heart attack or stroke

Question 33

dietary changes you can make to maintain healthy blood cholesterol levels and reduce your risk of heart disease

Answer 33

minimize saturated fats, trans fats, cholesterol in diet, include fish in your weekly choices, eat plenty of plant foods, select foods rich in antioxidants and phytochemicals, strive for plenty of exercise and manage your weight, moderate use of alcohol may reduce risk of heart disease, but some should avoid alcohol, the whole is greater than the sum of its parts