Lipids I-V

Question 1

What are lipids?

Answer 1

Organic substances that are relatively insoluble in water.

Question 2

What are some physiological functions of the body?

Answer 2

Storage and the cell membrane throughout all cells of body.

Protect vital organs and are also major source of energy.

Question 3

Fats are ____ at room temperature?

Answer 3

Solid

Question 4

Oils are _____ at room temperature.

Answer 4

Liquid

Question 5

Name the major lipid classes.

Answer 5

Fatty acids, triglycerides, phospholipids, sterols.

Question 6

When you break down a lipid you are going to get?

Answer 6

Fatty acids

Question 7

What are triglycerides?

Answer 7

3 fatty acids combined

They are found in adipose tissue and food

Question 8

What are phospholipids?

Answer 8

2 fatty acids plus one phosphate group

These comprise cell membranes.

Question 9

What are sterols?

Answer 9

They are cholesterol (ring shaped lipid).

Question 10

What is the backbone of a triglyceride?

Answer 10

Glycerol

Question 11

We break down the triglycerides in our food to?

Answer 11

1. Glycerol

2. Fatty acids

Question 12

What are fatty acids used for?

Answer 12

Energy and storage

Question 13

What are typical foods that elevate triglycerides?

Answer 13

Saturated fats, trans fats and sweetened foods (cereals, flavored yogurts, etc.)

Question 14

What foods contain saturated fats?

Answer 14

Saturated fats are solid at room temp. They include animal fats, lard, butter, shortening. Also fried foods, whole milk dairy products, cheese, cream cheese, high-fat meats.

Question 15

True or False. Saturated fat is not burned rapidly when consumed with low or no carbs.

Answer 15

False. Saturated fat will be burned rapidly when consumed with low or no carbs.

Question 16

What foods contain trans fats?

Answer 16

Hydrogenated fats found in margarine, vegetable shortening, fried foods, fast foods and most commercial snack foods.

Question 17

What is the definition of chain length when referring to fatty acids?

Answer 17

The number of carbons in a fatty acid’s backbone.

Question 18

Short-chain fatty acids contain how many carbons?

Answer 18

<8 carbons

Question 19

Medium-chain fatty acids contain how many carbons?

Answer 19

8-12 carbons

Question 20

Long-chain fatty acids contain how many carbons?

Answer 20

> 12 carbons

Question 21

What does the length of a fatty acid do?

Answer 21

It affects chemical properties such as boiling and melting points, solubility, or how easily they can be used in the body.

Question 22

Short chain fatty acids are __________, and are _____.

Answer 22

Easier to absorb; oils

Question 23

Long chain fatty acids are _______, transport and use , and are _____.

Answer 23

Harder to absorb; fats

Question 24

Name two characteristics of saturated fatty acids.

Answer 24

1. Straight molecules
2. Solid at room temp

(Crisco, coconut oil)

Question 25

Name two characteristics of polyunsaturated fatty acids (PUFA).

Answer 25

1. Several bends in molecules 2. Liquid at room temp (vegetable oil)

Question 26

Name two characteristics of monounsaturated fatty acids (MFSA).

Answer 26

1. One bend in molecule 2. Thick liquids or soft liquids at room temperature (olive oil)

Question 27

Saturated fatty acids are highly stable and therefore, they will?

Answer 27

Not go rancid at room temperature.

Question 28

How do saturated fats serve critical roles in the human body?

Answer 28

1. Make up 50% of cell membrane structure 2. Enhance calcium absorption and immune function 3. Aid in body's synthesis of the essential fatty acids 4. Provide a rich source of fat soluble vitamins 5. Provide cholesterol

Question 29

Where are polyunsaturated fatty acids found (in food)?

Answer 29

Grain products, soybeans, peanuts and fish oil

Question 30

True or False. Polyunsaturated fats are liquid even when refrigerated.

Answer 30

True.

Question 31

Polyunsaturated fats are not entirely stable and therefore they will?

Answer 31

Go rancid more easily, particularly when heated.

Question 32

What can cause oxidization of polyunsaturated fats and can lead to free radical damage?

Answer 32

Small amounts of light, moisture, air or heat damage.

Question 33

Where are monounsaturated fatty acids found (in food)?

Answer 33

Olive oil, flaxseed oil, sesame oil, sunflower oil, safflower oil, corn oil and peanut oil.

Question 34

What are the essential fatty acids?

Answer 34

1. Omega 3 - Alpha Linolenic acid | 2. Omega 6 - Linoleic acid

Question 35

What benefits do Omega-3 fatty acids have?

Answer 35

They are anti-inflammatory, promote blood thinning, artery dilation, lower BP, and mood stabilization.

Question 36

What foods contain omega-3 fatty acids?

Answer 36

Flax and fish oils, soy, canola, some animal fats

Question 37

Why are omega-6 fatty acids unhealthy?

Answer 37

They cause inflammation, promotes blood clotting, artery constriction, higher BP, and mood swings.

Question 38

What foods contain omega-6 fatty acids?

Answer 38

corn, safflower, soy, sunflower, peanut, animal/dairy/eggs

Question 39

What is true about animals that are fed by "free-range" methods?

Answer 39

They have much higher levels of omega-3s because they eat lots of green leafy vegetables.

Question 40

What are the major components of omega-3 fatty acids of alpha linolenic fatty acid?

Answer 40

EPA and DHA

Question 41

What is linoleic acid converted to?

Answer 41

Converted to GLA (gamma linolenic acid) and then to arachadonic acid