Ch. 6 Lipids – Flashcards
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Sat and Mono have the same calorie value
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T
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In the body, fat cells store ________as_________
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triglycerides; adipose tissue
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Characteristics of phospholipids include all of the following except
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the body can make them
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Which type of fatty acid has two or more carbon double bonds
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polyunsaturated
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Trans fatty acids are associated with
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increased blood cholesterol levels
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Adding hydrogen atoms to an unsaturated fatty acid will make it
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more solid
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These are used primarily as food additives for their emulsifying, or blending, qualities
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monoglycerides and diglycerides
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Examples of_________fatty acids include seeds, nuts, and vegetable oils
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omega-6
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:Which one of the following is not a common source of phospholipids?
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egg whites
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Which of the following enzymes are involved in lipid digestion?
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lingual lipase, gastric lipase, and pancreatic lipase
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Which of the following can transport monoglycerides and long-chain fatty acids through the intestine to the microvilli of cells?
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micelles
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Cholesterol absorption in the small intestine declines when the intestine contains
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plant sterols and dietary fiber
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After 2 to 4 hours in stomach, approximately ________% of triglycerides turn to diglycerides and fatty acids
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30
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Dietary fat in the intestines_______cholesterol absorption
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increases
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____________________are about 90% fat, and gradually give up triglycerides as they circulate through the capillaries
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chylomicrons
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Elevated levels of _____in the blood increase the risk of artery and heart diseases
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low density lipoproteins (LDLs)
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The AMDR for fat is ___________% of daily kilocalorie intake
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20 to 35
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One of the most highly controversial fat substitutes is
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olestra
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To reduce the risk of cancer, the American Cancer Society recommends all of the following except
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controlling blood pressure
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Declining cholesterol levels often signal deteriorating health in people with
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cancer or AIDS
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Fat contains ___________kcal/g
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9
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Which is not a risk factor for heart disease?
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high fiber intake
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The NCEP Heart Healthy Diet recommends less than_______mg of cholesterol per day to decrease the risk for developing heart disease
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300
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The major lipid in the diet and in the body is
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triglyceride
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To reduce the risk of cancer, a person should decrease fat consumption and increase consumption of all of the following except
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processed grains
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Which of the following is not a function of lipids?
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maintain body weight
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T/F Essential fatty acids are precursors to hormone-like substances called eicosanoids
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T
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Most fatty acids in food and in the body exist as part of a triglyceride molecule
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T
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Phospholipids are soluble in both fat and water
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T
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Short-chain fatty acids are less soluble in water than longer chains
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F
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Dietary fats supply the majority of the body's energy needs during rest
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T
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Essential fatty acid deficiencies are extremely rare
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T
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Foods rich in unsaturated fatty acids tend to be liquid at room temperature
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T
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In a fatty acid, the shorter the carbon chain, the more solid the fatty acid becomes
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F
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Fat tissue lying under the skin is called visceral fat
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F
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Meat and poultry food products are generally good sources of polyunsaturated fatty acids
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T
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A disadvantage of food processing is to prevent oxidation of the product being processed
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F
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One function of phospholipids includes it being a precursor of sterol hormones
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F
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Flaxseed oil is high in alpha-linolenic acid acid, an essential omega-3 fatty acid
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T
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Chylomicrons are lipoproteins formed in intestinal cells following the absorption of dietary fat
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T
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Cholesterol is considered essential because it cannot be produced in the body
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F
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People with elevated high-density lipoprotein (HDL) levels appear to have an increased risk of heart disease and stroke
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F
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Fatty acids in which the carbon chain contains two or more double bonds is called a saturated fatty acid
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F
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Metabolic syndrome is a cluster of five risk factors that dramatically elevate heart disease
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T
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High dietary intakes of red meat and processed meat is associated with some types of cancer
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T
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A high total cholesterol level is a good indicator of the risk for heart disease
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F
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High HDL levels indicate a healthier cholesterol value than a high LDL level
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T
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Cardiovascular disease is a leading cause of death in the United States
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T
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If all bonds between the carbon atoms in a fatty acid chain are single bonds, then the fatty acid is saturated
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T
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A process called hydogenation creates most trans fatty acids
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T
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We store excess dietary fat as body fat to get us through periods of calorie deficit
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T
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Trans fatty acids occur naturally in some foods such as meat and dairy products, and we can also create trans fatty acids through a process called hydrogenation
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T
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