Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTRITION > CH.6: LIPIDS > Flashcards

CH.6: LIPIDS Flashcards

1
Q

2 Characteristics of Lipids

A

INSOLUBLE and LESS DENSE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

LIPIDS INCLUDE:

A

fatty acids
triglycerides
phospholipids
cholesterol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

______ ____: contains a hydrocarbon chain with a methyl group (CH3) at one end and an acid group at the other.

A

Fatty acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Fatty acids vary in their _____ ?

A

number of carbons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Short chain fatty acids contains

A

2 - 4 carbons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Medium chain fatty acids contains

A

6-12 carbons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

long chain fatty acids contains

A

14-24 carbons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

TYPE OF FATTY ACID: _______: each carbon atom within the chain holds 2 hydrogen

A

saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

TYPE OF FATTY ACID: _______: one or more carbon atoms within the chain lack 2 hydrogen atoms. CONTAINS DOUBLE BONDS.

A

Unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

OMEGA-3 ACTION:

A

reduces inflammation, blood clotting and blood pressure.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

OMEGA-6 ACTION:

A

Increases inflammation and blood clotting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

_____ ____: unsaturated fats with at least 1 trans double bond rather than the more common cis double.

A

TRANS FAT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Process that adds hydrogen atoms to liquid vegetable oils

A

hydrogenation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Not all double bonds are hydrogenated. Natural cis double bonds convert to the unhealthy trans form.

A

Partial hydrogenation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

_____ _____: is used in many processed food, High amounts of trans fat in diet increase heart disease risk by raising blood cholesterol levels.

A

TRANS FAT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Composed of 3 fatty acids attached to a glycerol backbone. 95% of lipids in the body and foods is in the form of _______

A

Triglycerides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Chemically similar to a triglyceride, 1 fatty acid is replaced by a compound containing phosphorus and nitrogen groups.

A

Phospholipid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Main phospholipid in foods such as egg yolks, liver, wheat germ, peanut butter and soy

A

Lecithin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Phospholipids act as __________ because they have hydrophobic and hydrophillic regions.

A

emulsifiers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

________ is a STEROL, a compound that is more complex than most other lipids

A

cholesterol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

The body uses cholesterol to make :

A

VITAMIN D
STEROID HORMONES (estrogen and testosterone)
BILE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

____ is made in the liver and stored in the gallbladder. Contains bile salts that aid in lipid digestion. Without ____, lipids clump together in large fat globules

A

BILE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

5 Steps of Lipid Digestion and Absorption:

A
  1. Large fat droplets enter the small intestine
  2. Bile Salts emulsify it into smaller particles
  3. Lipase breaks down the fat into fatty acids and monoglycerides
  4. Monog. and Fatyy a. are absorbed through the villi and then reform into trigly.
  5. Trig combines with chol. proteins and phospho to form chylomicrons
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

_______ ____: convert glycerol and monoglycerides back into triglycerides

A

Adipose cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Triglycerides provide ___ kcal/g

A

9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

_____ can convert glycerol to glucose

27
Q

True or false: Americans eat more fat than 20 years ago.

A

True, 1987- 54 ilbs

2007- 63 ibs

28
Q

____ contributes 34% of the average American’s daily caloric intake

29
Q

The Acceptable Macronutrient Distribution range is

A

20-35% of total calories

30
Q

Dietary guideline of

Saturated fats

A

Less than 10%

31
Q

Dietary guideline of

Cholesterol

32
Q

Dietary guideline of

Trans fat

A

AS LOW AS POSSIBLE

33
Q

Why grams of fat may not add up?

A

If food has less then .5 g of a specific fat it can be labeled as having 0 g.

34
Q

_______ : disease of the heart and blood vessels

A

Cardiovascular disease

35
Q

Most common forms of CVD are

A

Heart disease

Stroke

36
Q

__ in __ adults Americans have some form of CVD

37
Q

________: disease in which lipid containing plaques build up inside arteries

A

atherosclerosis

38
Q

______ forms in an artery when something irritates the lining of the artery walls. Narrows arteries interferring with circulation

39
Q

Plaque may also result in the formation of a fixed clot— a

40
Q

A thrombus that breaks away and travels through the blood is an ____.

41
Q

If an embolus lodges in the hear it can cause a ________, and if it lodges in the brain and deprives brain cells of oxygen and nutrients a ______ results

A

Heart attack and Stroke

42
Q

MODIFIABLE RISK FACTORS INCLUDE:

A 
hypertension
diabetes melitus
elevated blood cholesterol
excess body fat
laziness
tobacco used
43
Q

________: transport lipids in the blood, PLAY A MAJOR ROLE in ATHEROSCLEROSIS DEVELOPMENT
carry diff types of lipids

A

lipoproteins

44
Q

____: commonly called “good” cholesterol. Transports cholesterol away from tissues and to the liver where it can be eliminated

45
Q

_____: commonly called “bad” cholesterol. Conveys cholesterol to tissues. May become Oxidized LDL and contribute to atherosclerotic plaque

46
Q

Strategies to reduce dietary fat include:

A 
reduce intake of fried foods
purchase lean cuts of meat
Reduce fat or fat free
nut butters
low fat snack foods
less salad dressing
eat more fiber
47
Q

_________: class of medications that interfere with liver’s metabolism of cholesterol

48
Q

_______ inhibits intestinal absorption of cholesterol

49
Q

Alcohol production requires…

A

Microbes (yeast)
warm conditions
source of simple sugar

50
Q

Typical sugar sources for common beverages are

A

grain fruits and potatoes

51
Q

Koumis is made from

A

horse milk

52
Q

Kefir is from

A

camel’s milk

53
Q

true or false: Alcohol requires no digestion. Rapidly absorbed in the mouth, esophagus, stomach and small intestine

54
Q

____________: begins in stomach where alcohol dehydrogenase metabolizes 20% of alcohol consumed.

A

Detoxification

55
Q

Most alcohol is absorbed in

A

small intestine

56
Q

Alcohol is metabolizd in the

57
Q

At low doses, enzymes convert alcohol to acetaldehyde and then to ______ ____. IT can be metabolized to provide energy or used to form fatty acids

A

Acetyl CoA

58
Q

At high doses, the liver’s ability to metabolize alcohol using the dehydrogenase. under these conditions, the _______ _____ _____ _______ (MEOS) is used.

A

microsomal ethanol oxidizing system

59
Q

MEOS ________ _____ as the heat produces dissipates into the environment

A

waste energy

60
Q

Acts as a ________, slowing transmission of messeges between nerve cells.

A

depressant

61
Q

Effects on the brain vary and depend on _____ _________ _____ BAC

A

blood alcohol concentration

62
Q

____ ______: condition is reversible if the person avoids alcohol. fatty buildup around the liver

A

fatty liver

63
Q

_________ irreversible hardening of the liver

A

liver cirrhosis

64
Q

Light to moderate alcohol intakes:

A

raise HDL cholesterol
Reduce blood levels of fibrinogen
decrease platelet stickiness

NUTRITION (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions