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Nutrition Exam 2 > General Ch. 5: Lipids > Flashcards

General Ch. 5: Lipids Flashcards

1
Q

3 types of lipids

A

Triglycerides
Phospholipids
Sterols

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2
Q

Are lipids hydrophilic or hydrophobic?

A

Hydrophobic

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3
Q

What three elements do lipids have?

A

Carbon, oxygen, hydrogen

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4
Q

What are the building blocks for triglycerides and phospholipids?

A

fatty acids

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5
Q

How many carbons comprise a short fatty acid chain?

A

up to 8

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6
Q

How many carbons comprise a medium fatty acid chain?

A

8-12 carbons

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7
Q

How many carbons comprise a long fatty acid chain?

A

12+

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8
Q

What determines the degree of saturation of a fatty acid?

A

The existence of a single or double bond

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9
Q

Which type of fatty acid has no double bonds?

A

Saturated

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10
Q

Which type of fatty acid has one or more double bond?

A

Unsaturated

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11
Q

Where is the double bond located on an Omega-3 fatty acid?

A

between 3-4th carbons from the omega end

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12
Q

Where is the double bond located on an Omega-6 fatty acid?

A

Between the 6-7th carbons from the omega end

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13
Q

What are essential fatty acids defined as?

A

Fatty acids that must be supplied by the diet

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14
Q

What are two examples of essential fatty acids?

A

Linoleic acid
Alpha-linolenic acid

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15
Q

What are the two notation systems from fatty acid?

A

Delta: chain length, number/position of double bonds from carboxl end

Omega: position of double bonds counted from omega end of chain

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16
Q

What is the spoiling of fats through oxidation?

A

Rancidity

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17
Q

What type of fats become rancid before the other type?

A

Unsaturated fats become rancid before saturated fats

18
Q

What are the three ways to enhance stability of fatty acids and reduce rancidity?

A
  • Adding antioxidants
    -Limiting exposure to oxygen, heat, light
    -Hydrogenation
19
Q

What lipid makes up about 95% of lipids found in food?

A

Triglycerides

20
Q

What makes up a phospholipid?

A

Glycerol backbone
2 Fatty acids
Phosphate group
Nitrogen-containing compounds

21
Q

What type of phospholipid is used as an emulsifier in foods/salad dressings?

A

Lecithin

22
Q

What makes up a sterol?

A

4 connecting rings of carbon/hydrogen

23
Q

What is the best known sterol?

A

Cholesterol

24
Q

What are two major plant sterols?

A

Phytosterols
Phytostanols

25
Q

What are the enzymes that digest lipids?

A

Lipases

26
Q

What is the enzyme in the mouth that begins the digestion of lipids?

A

Lingual Lipase

27
Q

What hormone in the stomach stimulates the release of gastric lipases?

A

Gastrin

28
Q

What enzyme digests phospholipids?

A

Phospholipase

29
Q

Which type of lipid isn’t digested, carried intact through the intestinal wall, and emulsified by bile?

A

Sterols

30
Q

Which lipids are absorbed directly into the bloodstream, into hepatic portal vein, and to the liver?

A

Glycerol and short/medium fatty acid chains

31
Q

Which lipids are combine with phospholipids/cholesterol to form chylomicrons and go through the lymph system?

A

Long-chain fatty acids

32
Q

Which lipoprotein is 90% triglycerides?

A

chylomicron

33
Q

Which liproprotein is 60% triglycerides?

A

VLDL

34
Q

Which lipoprotein is 50% cholesterol?

A

LDL

35
Q

Which lipoprotein is 50% protein?

A

HDL

36
Q

Which lipoprotein transports triglycerides and cholesterol from liver to cells?

A

VLDL

37
Q

Which lipoprotein carries cholesterol from liver to tissues?

A

LDL
(lousy) raises blood cholesterol

38
Q

Which lipoprotein carries cholesterol from the cells to the liver?

A

HDL
(healthy) lowers blood cholesterol

39
Q

What is the AMDR recommendation for fat?

A

20-35% of daily kcals

40
Q

3 categories of fat substitutes

A

Carb-based
Protein-based
Fat-based

41
Q

What is the narrowing of coronary arteries due to the build-up or debris along artery walls?

A

Atherosclerosis

42
Q
A

Nutrition Exam 2 (3 decks)

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