LIPIDS

Question 1

largely water insoluble. are molecules with
high energy yield that are made up of fats and oils
and primarily consist of carbon, hydrogen, and
oxygen in their chemical makeup

Answer 1

lipids

Question 2

three main types of lipids

Answer 2

triacylglycerols, phospholipids, sterols

Question 3

make up more than
95% of lipids in the diet and are commonly found in
fried foods, vegetables oil, butter, whole milk, cream
cheese, and some meats.

Answer 3

TRIACYLGLYCEROLS

Question 4

where are TRIACYLGLYCEROLS commonly found

Answer 4

friend foods, vegetable oil, butter, whole milk, cream cheese and some meats

Question 5

Only make up around 2% of dietary lipids. They exist
in both plants and animals and are water soluble.
For your body
‘
s cells to form a protective
membrane or barrier

Answer 5

phospholipids

Question 6

are the rarest kind of lipid.

Answer 6

sterol

Question 7

most well-known sterol

Answer 7

cholesterol

Question 8

how does lipids work

Answer 8

they store energ, regulates and signaling, for insulating and protection

Question 9

The excess energy from the food we eat is digested and
incorporated into??

Answer 9

adipose tissue or FA

Question 10

regulate the body’s internal environment to keep
the temperature steady

Answer 10

triacylglycerol

Question 11

AMDR for adult fat consumption

Answer 11

poly and monosaturated fats - 20 - 35%
saturated fats - fewer than 10%
trans fat - less than 1%

Question 12

Prominent source of fat for most people

Answer 12

saturated fats

Question 13

Found in plant oils
Common sources are nuts, nut products, avocados, extra virgin
olive oil, sesame oil, and canola oil

Answer 13

monosaturated fat

Question 14

two types of polyunsaturated fats

Answer 14

omega 3 and 6 FA

Question 15

Found mainly in plant-based foods such as, nuts, soybean oil, corn oil,
safflower oil, flaxseed oil, canola oil, and fish

Answer 15

polyunsaturated fats

Question 16

Stick margarines, fast foods, commercial baked goods, and some
snack foods which contains?

Answer 16

trans FA

Question 17

Good sources of these are cod liver oil and fish

Answer 17

DHA and EPA

Question 18

is omega 3 and 6 FA essential or nonessential FA?

Answer 18

they are essential FA

Question 19

are Linolenic acid, and the body can make
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)

Answer 19

omega 3 fatty acid

Question 20

what does omega 3 fatty acid makes

Answer 20

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)

Question 21

and are used to make
arachidonic acid (ARA) that is used to make eicosanoids

Answer 21

Omega-6 fatty acids,

Question 22

what does omega 6 FA makes

Answer 22

arachidonic acid

Question 23

The process of adding hydrogen to unsaturated fatty-acid chains

Answer 23

hydrogenation

Question 23

makes the oil very hard and virtually unusable

Answer 23

total hydrogenation

Question 24

Used in the fast food and processed food industries More resistant to breakdown from extremely hot cooking temperatures

Answer 24

PARTIALLY HYDROGENATED VEGETABLE OILS

Question 25

dietary fat substitutes

Answer 25

fat substitute carbohydrate based replacers

Question 26

crude emulsification in the stomach what phase

Answer 26

gastric phase

Question 27

lipolytic breakdown by lipases and solubilization with bile salts in the duodenum what phase

Answer 27

duodenal phase

Question 28

absorption into the epithelial cells or enterocytes lining the walls of the ileum what phase

Answer 28

ilial phase

Question 29

Digestion may be initiated in the mouth with what enzyme

Answer 29

lingual lipase

Question 30

enzyme in saliva responsible for breakdown of triacylglycerols and phospholipids into diglycerides and free fatty acids

Answer 30

lingual lipase

Question 31

what does lingual lipase breaksdown

Answer 31

triacylglycerol and phospholipids into diglycerides

Question 32

an enzyme that inhibits gut motility

Answer 32

cholecystokinin

Question 33

acts as an emulsifier to combine the separated fats with own watery fluids

Answer 33

bile

Question 34

allow fats to pass through the watery layer of mucous coating the absorptive lining of the digestive tract by enveloping the fatty acids and monoglycerides to form micelles

Answer 34

bile salts

Question 34

breaks down the fats into free fatty acids and monoglycerides

Answer 34

pancreatic lipase

Question 34

when lipids are combined with carrier proteins in the cells of the intestinal lining

Answer 34

chylomicrons

Question 35

responsible for shuttling the triacylglycerols to various locations where they are stored by the body in adipose tissue for future use

Answer 35

cholymicrons

Question 35

large lipoprotein that enters the lymphatic system and soon be released into the bloodstream via the jugular vein in the neck

Answer 35

cholymicrons

Question 36

this enzyme dismantles the triacylglycerols in the lipoproteins into fatty acids and glycerol, thus enabling these to enter into the adipose cells

Answer 36

lipoprotein lipase

Question 37

gradually release their triacylglycerols until all that is left are cholesterol-rich remnants

Answer 37

cholymicrons

Question 38

approximately 25% protein and 75% cholesterol and other fats

Answer 38

LDL - low density lipoprotein

Question 39

50% protein and 50% cholesterol and other fats

Answer 39

HDL - high density lipoprotein

Question 40

bigger (yet lighter) and richer in cholesterol than HDL

Answer 40

LDL

Question 41

smaller, more dense, and richer in protein

Answer 41

HDL

Question 42

carry cholesterol into cells for normal usage, but can also deposit cholesterol into the walls of blood vessels, which can lead to harmful disease

Answer 42

LDL

Question 43

scavenge excess cholesterol from the cells, tissues, and blood vessels and deliver back to the liver where these are reused or excreted

Answer 43

HDL

Question 44

a compound which sustains many important body functions. In excess, it is harmful if it accumulates in the vast network of blood vessels. High blood LDL and low blood HDL are major indicators of blood cholesterol risk.

Answer 44

cholesterol

Question 45

ncreased level of lipids, triacylglycerols, and cholesterol in the blood.

Answer 45

hyperlipidemia

Question 46

a condition wherein the heart valves become compromised in their ability to open wide enough to allow proper blood flow.

Answer 46

stenosis

Question 47

When the heart valves do not close tightly and blood begins to leak between chambers

Answer 47

regurgitation

Question 48

When valves bulge or prolapse back into the upper chambe

Answer 48

mitrla valve prolapse

Question 49

Defined as the excessive accumulation of body fat

Answer 49

obesity