General Ch. 5: Lipids

Question 1

3 types of lipids

Answer 1

Triglycerides
Phospholipids
Sterols

Question 2

Are lipids hydrophilic or hydrophobic?

Answer 2

Hydrophobic

Question 3

What three elements do lipids have?

Answer 3

Carbon, oxygen, hydrogen

Question 4

What are the building blocks for triglycerides and phospholipids?

Answer 4

fatty acids

Question 5

How many carbons comprise a short fatty acid chain?

Answer 5

up to 8

Question 6

How many carbons comprise a medium fatty acid chain?

Answer 6

8-12 carbons

Question 7

How many carbons comprise a long fatty acid chain?

Answer 7

12+

Question 8

What determines the degree of saturation of a fatty acid?

Answer 8

The existence of a single or double bond

Question 9

Which type of fatty acid has no double bonds?

Answer 9

Saturated

Question 10

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

Answer 10

Unsaturated

Question 11

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

Answer 11

between 3-4th carbons from the omega end

Question 12

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

Answer 12

Between the 6-7th carbons from the omega end

Question 13

What are essential fatty acids defined as?

Answer 13

Fatty acids that must be supplied by the diet

Question 14

What are two examples of essential fatty acids?

Answer 14

Linoleic acid
Alpha-linolenic acid

Question 15

What are the two notation systems from fatty acid?

Answer 15

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

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

Question 16

What is the spoiling of fats through oxidation?

Answer 16

Rancidity

Question 17

What type of fats become rancid before the other type?

Answer 17

Unsaturated fats become rancid before saturated fats

Question 18

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

Answer 18

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

Question 19

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

Answer 19

Triglycerides

Question 20

What makes up a phospholipid?

Answer 20

Glycerol backbone
2 Fatty acids
Phosphate group
Nitrogen-containing compounds

Question 21

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

Answer 21

Lecithin

Question 22

What makes up a sterol?

Answer 22

4 connecting rings of carbon/hydrogen

Question 23

What is the best known sterol?

Answer 23

Cholesterol

Question 24

What are two major plant sterols?

Answer 24

Phytosterols
Phytostanols

Question 25

What are the enzymes that digest lipids?

Answer 25

Lipases

Question 26

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

Answer 26

Lingual Lipase

Question 27

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

Answer 27

Gastrin

Question 28

What enzyme digests phospholipids?

Answer 28

Phospholipase

Question 29

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

Answer 29

Sterols

Question 30

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

Answer 30

Glycerol and short/medium fatty acid chains

Question 31

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

Answer 31

Long-chain fatty acids

Question 32

Which lipoprotein is 90% triglycerides?

Answer 32

chylomicron

Question 33

Which liproprotein is 60% triglycerides?

Answer 33

VLDL

Question 34

Which lipoprotein is 50% cholesterol?

Answer 34

LDL

Question 35

Which lipoprotein is 50% protein?

Answer 35

HDL

Question 36

Which lipoprotein transports triglycerides and cholesterol from liver to cells?

Answer 36

VLDL

Question 37

Which lipoprotein carries cholesterol from liver to tissues?

Answer 37

LDL (lousy) raises blood cholesterol

Question 38

Which lipoprotein carries cholesterol from the cells to the liver?

Answer 38

HDL (healthy) lowers blood cholesterol

Question 39

What is the AMDR recommendation for fat?

Answer 39

20-35% of daily kcals

Question 40

3 categories of fat substitutes

Answer 40

Carb-based Protein-based Fat-based

Question 41

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

Answer 41

Atherosclerosis