Term
% of lipids in foods are fats and oils. |
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Definition
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Term
| % of the lipids stored in the body are triglycerides. |
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Definition
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Term
| Which supplies more energy per gram: carbohydrates or lipids? |
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Definition
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Term
The most abundant fatty acids in our food supply are:
a. 24-carbon
b. 18-carbon
c. 12-carbon
d. 6-carbon |
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Definition
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Term
| What is the difference between a monounsaturated fatty acid and a polyunsaturated fatty acid? |
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Definition
| A monounsaturated fatty acid has only one carbon-to-carbon double bond; a polyunsaturated fatty acid has 2+ carbon-to-carbon double bonds. |
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Term
| Generally, the shorter the carbon chain, the _________ it is at room temperature. |
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Definition
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Term
Which type of fat is most resistant to oxidation: saturated or unsaturated? Why? |
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Definition
Saturated fats are most resistant to oxidation because they have fewer double bonds, which are unstable. |
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Term
| What are two advantages to hydrogenation? |
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Definition
1. Protects against oxidation.
2. Changes texture of vegetable oils (liquid -> solid, e.g. margarine) |
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Term
| What is the disadvantage of hydrogenation? |
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Definition
| It produces trans-fatty acids, which have been linked to heart disease. |
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Term
| What is the difference between a fat and a fatty acid? |
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Definition
Fatty acids make up the triglycerides that make up the fat. |
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Term
What is the best-known phospholipid?
Hint:periodically recognized in the press as an important supplement, even though this is not true. |
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Definition
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Term
| Name two food sources of lecithin |
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Definition
1. eggs
2. liver
3. soybeans
4. wheat germ
5. peanuts |
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Term
True or False:
Lecithin is an essential nutrient. |
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Definition
False.
The liver makes all the lecithin a person needs. |
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Term
| Although olive oil has been popular recently, which oil actually has the least saturated fat? |
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Definition
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Term
| Why do some food manufacturers fortify foods such as margarine with plant sterols? |
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Definition
| Because plant sterols have a structure similar to cholesterol, thus interfering with cholesterol absorption and reducing blood cholesterol. |
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Term
| Name 4 important body compounds that are sterols. |
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Definition
1. bile acids
2. sex hormones
3. adrenal hormones
4. vitamin D |
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Term
Why doesn't fat in the stomach float as a layer above other components of swallowed food? |
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Definition
| Because of the strong stomach muscle contractions that propel stomach contents toward the pyloric sphincter. |
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Term
| Fats are fully digested in the ______ as they encounter the enzyme ______. |
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Definition
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Term
Hydrolysis of triglycerides mostly occurs in the ___________. |
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Definition
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Term
| How can bile help reduce blood cholesterol? |
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Definition
| Cholesterol is used to create bile, bile can be trapped by dietary fibers and carried out in the feces. More cholesterol is used to create more bile therefore decreasing the amount of cholesterol in the body. |
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Term
Why is the configuration of micelles important? |
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Definition
| Because it allows solubility in the watery digestive fluids and transportation into the intestinal cells. |
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Term
How do you determine the omega number for a polyunsaturated fatty acid (example: omega-3 fatty acid)? |
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Definition
| By how many carbons away from the methyl group that the first double bond appears. |
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Term
| Are lipids hydrophobic or hydrophilic? |
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Definition
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Term
True or False:
LDL is "good"because it has less lipids and more protein. |
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Definition
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Term
| How do omega-3 fatty acids help a person's health? |
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Definition
Omega-3 helps a person's health because they:
- help prevent blood clots
- protect against irregular heartbeats
- lower blood pressure |
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Term
What is the Daily Value for cholesterol? |
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Definition
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Term
| Where does most of the digestion of fat occur and what is the main "destructor" of fat? |
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Definition
| Digestion mostly occurs in the small intestine; pancreatic lipase is the main "destructor" of fat |
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Term
| What are the 4 types of lipid transportation? |
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Definition
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Term
| Fat supplies ______% of the body's ongoing energy needs. |
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Definition
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