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Nutrition > Ch. 5 > Flashcards

Ch. 5 Flashcards

1
Q

what are lipids

A

organic nutrients that are insoluble in water

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2
Q

what is not a major class of lipids

A

glycogens

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3
Q

what is the primary form of fat in the diet

A

triglycerides

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4
Q

a triglyceride is comprised of ___

A

3 fatty acids and 1 glycerol

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5
Q

medium chain fatty acids are ___ carbon atoms in length

A

6-12

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6
Q

a fatty acid that contains a chain of ten carbons and one double bond is termed a fatty acid

A

monounsaturated, medium chain

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7
Q

what fatty acid is generally solid at room temperature

A

saturated

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8
Q

what food is rich in monounsaturated fatty acids

A

olive oil and cashew nuts

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9
Q

food that contains a large quantity of saturated fatty aids

A

palm kernel and coconut oils

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10
Q

what is a rich source of polyunsaturated fatty acids

A

corn oil

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11
Q

saturated fats are ___

A

found in whole milk and beef

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12
Q

the process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called

A

hydrogenation

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13
Q

trans fatty acids do what

A

they are created during the hydrogenation process

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14
Q

what ingredient would alert you to the likely presence of trans fatty acids in a product

A

partially hydrogenated vegetable oil

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15
Q

what is a rich source of omega-6 fatty acids

A

margarine made from corn or safflower oil

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16
Q

what is not true about essential fatty acids

A

they are found in meat and dairy products

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17
Q

why are phospholipids not an essential nutrient

A

our bodies manufacture phospholipids

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18
Q

what is not true about sterols

A

sterols contain a glycerol backbone and one fatty acid

19
Q

the key structural componet of a cell’s membrane are ___

A

phospholipids

20
Q

what food item would contain the highest amount of saturated fat

A

butter

21
Q

sex hormones and adrenal hormones are substances derived from what class of lipids

A

sterols

22
Q

which of the following is not a function of fat in the human body

A

fat makes us feel hungry

23
Q

what organ does not aid in the digestion of lipids

A

large intestine

24
Q

the vast majority of fat digestion and absorption occurs in the

A

small intestin

25
Q

to facilitate the digestion of dietary fats, the gallbladder stores and realeases a substance know as

A

bile

26
Q

where in the body are the majority of triglycerides sored for future energy needs

A

adipose tissue

27
Q

which lipoprtein transports dietary fat out of the small intestine

A

chylomicron

28
Q

fat leaves the chylomicron and oves into adipose cells when ___ comes in contact with it, which causes the triglyceride to break up and be taken into the adipose cell

A

lipoprotein lipase

29
Q

how many calories are potentially provided by 25 grams of fat

A

225 kilocalories

30
Q

during exercise, which of the following triggers the breakdown of stored fat

A

adrenaline

31
Q

the two essential fatty acids are ___ and alpha-lnolenic acids

A

linoleic

32
Q

eicosapentaenoic acid EPA and docosahexaenoic acid DHA are metabolic derivatives of ___

A

alpha-linolenic acid

33
Q

the acceptable macronutrient distribution range for fat is ___ of total energy intake

A

20-35%

34
Q

which of the following foods contain invisible fats

A

chocolate cake

35
Q

which of the following species of fish would likely contain the highest levels of cantaminants

A

swordfish

36
Q

which of the following health problems has been associated with high intakes of fat replacers

A

gastrointestinal distress

37
Q

what is false regarding the process of hydrogenation

A

hydrogenation creates a heart healthy product

38
Q

what is a fat replacer

A

olestra

39
Q

reasearch has found the strongest association between dietary fat intake and what type of cancer

A

prostate

40
Q

the major form of fat in both food and the body is

A

triglycerides

41
Q

what type of fat is required to be listed on the nutiriton facts panel by the fda

A

trans fatty acids

42
Q

what is a excelent source of unsaturated fat

A

nuts and nut butters

43
Q

how much trans fat is recommended in the diet

A

as little as possible

44
Q

the label low-fat means each serving must contain

A

3 grams or less of fat

Nutrition (15 decks)

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