ch 5 lipids

Question 1

where is dietary fat stored

Answer 1

adipose cells

Question 2

what are the structural functions of lipids in the human body

Answer 2

• organ placement
• protection
• preserves heat

Question 3

how much energy do lipids provide from the human diet

Answer 3

34%

Question 4

classes of lipids

Answer 4

• triglycerides
• phospholipids
• sterols

Question 5

• made from the same elements as carbs, more kcal dense
• 3 carbon backbone attached to fatty acids
• account for 98% fat in food

Answer 5

triglycerides

Question 6

• similar structure as triglycerides
• one of the fatty acids is attached to carbon backbone, is a phosphate group
• present in emulsifiers, prostaglandins, lecithin

Answer 6

phospholipids

Question 7

• waxy substance
• carbon, hydrogen, and oxygen are arranged in a ring
• cholesterol
• bile salts
• sex hormones
• vitamin D

Answer 7

sterols

Question 8

• chains of carbon atoms w/ hydrogen atoms attached
• natural ones will have an even number of carbons in the carbon chain
• long, medium, and short
• rarely free in nature and almost always linked to other molecules

Answer 8

fatty acids

Question 9

chain containing more than 12 C atoms

Answer 9

long-chain fatty acids

Question 10

chain containing 8-12 C atoms

Answer 10

medium-chain fatty acids

Question 11

up to 6 C atoms

Answer 11

short-chain fatty acids

Question 12

types of saturated fatty acids (SFAs)

Answer 12

• lauric acid
• myristic acid
• palmitic acid
• stearic acid

palm kernel oil, coconut oil, beef tallow, cocoa buttter, meat, fully hydrogenated vegetable oils

Question 13

american heart association suggests healthy people eat how many servings of fish per week

Answer 13

one to two

Question 14

cholesterol intake becomes ____ important when saturated fat intake is low

Answer 14

less

Question 15

how do fats play a role in health promotion

Answer 15

• limit total fat and go for unsaturated fats
• most effective way to limit total and saturated fat and increase saturated fats may be w/ a plant based diet
• limit cholesterol

Question 16

• body cannot make essential fatty acids
• symptoms of this include growth failure, reproductive failure, scaly dermatitis, and kidney and liver disorders
• populations at risk: children consuming low fat diets, AN, lipid free PN, people w/ a dx of fat-malabsorption syndromes

Answer 16

essential fatty acid deficiency

Question 17

• higher in fat content, as well as monounsaturated and polyunsaturated fats
• rich in alpha-linolenic acid (ALA)

Answer 17

walnuts, chia seeds, ground flax seeds

Question 18

can be used as aguide to fat content because grades are based largely on the amount of marbeling

Answer 18

beef grades in meat

Question 19

lower in fat content, but contain considerable amount of cholesterol

Answer 19

shellfish

Question 20

very lean, less fat content

bison, venison, elk, ostrich, pheasant, rabbit, and squirrel

Answer 20

wild game

Question 21

usually higher in fat content versus comparing protein and carbs

Answer 21

processed meats

Question 22

what are the leanest cuts of meat

Answer 22

• beef: loin and round
• lamb/veal: loin or leg
• pork: tenderloin or center loin chop

Question 23

higher in fat than lean-only portions

Answer 23

untrimmed meats

Question 24

true or false

reducing fat content in the cooking method is preferred

Answer 24

true

baking, roasting, broiling, grilling, poaching, or boiling

Question 25

subgroups of fat

Answer 25

* very lean * lean * medium fat * high fat

Question 26

classified into one of three subgroups: full fat reduced fat fat-free

Answer 26

dairy

Question 27

fat in dairy products is predominantly __________, and full-fat products have more _______ than in the lower-fat options

Answer 27

saturated; cholesterol

Question 28

fat content in myplate is greater in which groups

Answer 28

dairy and protein

Question 29

according to myplate, there should small amounts of fat in

Answer 29

* grains * vegetables * fruits (except avocado, coconut, and olives)

Question 30

functions of fats in foods

Answer 30

* unique flavor * transfers heat to rapidly cook food * absorbs flavors and aromas of incredients to improve overall taste * adds juiciness to meats * creamy and smooth * texture and body * tenderness and moisture * insoluble in water = unique texture

Question 31

one pound of fat provides how many calories

Answer 31

3500 cal

Question 32

most newly absorbed fatty acids recombine w/ _______ to form triglycerides that end up stored in adipose tissue

Answer 32

glycerol

Question 33

# true or false: fat stored in adipose tissue represents the body's largest and most efficient energy reserve

Answer 33

tue | adipose cells have virtually limitless capacity to store fat

Question 34

# true or false: fatty acids can be reassembled to make glucose

Answer 34

false

Question 35

catabolism of fatty acids increases when

Answer 35

* carb intake is inadequate * catabolism of fatty acids is unavailable * ketones are formed

Question 36

delivers fat to intestines

Answer 36

micelles

Question 37

about how much of consumed fat is absorbed

Answer 37

95%

Question 38

how are small fat particles absorbed

Answer 38

directly through the mucosal cells into capillaries, combine w/ albumin and transport to the liver via the portal vein

Question 39

what enzyme breaks down lipids in the mouth

Answer 39

lingual lipase

Question 40

what enzyme breaks down lipids in the stomach

Answer 40

gastric lipase

Question 41

hormone released when fat passes into the duodenum which stimulates the gallbladder to release bile

Answer 41

cholecystokinin

Question 42

breaks down fats in the small intestine

Answer 42

intestinal lipase and pancreatic lipase

Question 43

most fat digestion occurs where

Answer 43

small intestine

Question 44

transport protein from fat and cholesterol

Answer 44

lipoproteins ## Footnote LDL, VLDL, HDL

Question 45

* a part of the sterol lipid group * occurs in the tissues of all animals (found in all cell membranes and in myelin) * exclusively in animals * does not provide calories

Answer 45

cholesterol

Question 46

richest sources of cholesterol

Answer 46

liver and egg yolks

Question 47

* recommended to be limited from commercial use (trans) * partial or light hydrogenated fats should be used as an alternative, increasing saturated fats as an alternative

Answer 47

cis or trans fat

Question 48

a process that adds hydrogen atoms to heart healthy polyunsaturated oils to saturate some of the double bonds so that the resulting product is less susceptible to rancidity and has improved function

Answer 48

hydrogenation

Question 49

incluences the stability of the fat

Answer 49

degree of saturation