CH.6: LIPIDS

Question 1

2 Characteristics of Lipids

Answer 1

INSOLUBLE and LESS DENSE

Question 2

LIPIDS INCLUDE:

Answer 2

fatty acids
triglycerides
phospholipids
cholesterol

Question 3

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

Answer 3

Fatty acid

Question 4

Fatty acids vary in their _____ ?

Answer 4

number of carbons

Question 5

Short chain fatty acids contains

Answer 5

2 - 4 carbons

Question 6

Medium chain fatty acids contains

Answer 6

6-12 carbons

Question 7

long chain fatty acids contains

Answer 7

14-24 carbons

Question 8

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

Answer 8

saturated

Question 9

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

Answer 9

Unsaturated

Question 10

OMEGA-3 ACTION:

Answer 10

reduces inflammation, blood clotting and blood pressure.

Question 11

OMEGA-6 ACTION:

Answer 11

Increases inflammation and blood clotting

Question 12

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

Answer 12

TRANS FAT

Question 13

Process that adds hydrogen atoms to liquid vegetable oils

Answer 13

hydrogenation

Question 14

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

Answer 14

Partial hydrogenation

Question 15

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

Answer 15

TRANS FAT

Question 16

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

Answer 16

Triglycerides

Question 17

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

Answer 17

Phospholipid

Question 18

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

Answer 18

Lecithin

Question 19

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

Answer 19

emulsifiers

Question 20

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

Answer 20

cholesterol

Question 21

The body uses cholesterol to make :

Answer 21

VITAMIN D
STEROID HORMONES (estrogen and testosterone)
BILE

Question 22

____ 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

Answer 22

BILE

Question 23

5 Steps of Lipid Digestion and Absorption:

Answer 23

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

Question 24

_______ ____: convert glycerol and monoglycerides back into triglycerides

Answer 24

Adipose cells

Question 25

Triglycerides provide ___ kcal/g

Answer 25

9

Question 26

_____ can convert glycerol to glucose

Answer 26

liver

Question 27

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

Answer 27

True, 1987- 54 ilbs | 2007- 63 ibs

Question 28

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

Answer 28

Fat

Question 29

The Acceptable Macronutrient Distribution range is

Answer 29

20-35% of total calories

Question 30

Dietary guideline of | Saturated fats

Answer 30

Less than 10%

Question 31

Dietary guideline of | Cholesterol

Answer 31

300 mg

Question 32

Dietary guideline of | Trans fat

Answer 32

AS LOW AS POSSIBLE

Question 33

Why grams of fat may not add up?

Answer 33

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

Question 34

_______ : disease of the heart and blood vessels

Answer 34

Cardiovascular disease

Question 35

Most common forms of CVD are

Answer 35

Heart disease | Stroke

Question 36

__ in __ adults Americans have some form of CVD

Answer 36

1 in 3

Question 37

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

Answer 37

atherosclerosis

Question 38

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

Answer 38

Plaque

Question 39

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

Answer 39

thrombus

Question 40

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

Answer 40

embolus

Question 41

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

Answer 41

Heart attack and Stroke

Question 42

MODIFIABLE RISK FACTORS INCLUDE:

Answer 42

``` hypertension diabetes melitus elevated blood cholesterol excess body fat laziness tobacco used ```

Question 43

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

Answer 43

lipoproteins

Question 44

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

Answer 44

HDL

Question 45

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

Answer 45

LDL

Question 46

Strategies to reduce dietary fat include:

Answer 46

``` 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 ```

Question 47

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

Answer 47

statins

Question 48

_______ inhibits intestinal absorption of cholesterol

Answer 48

Zetia

Question 49

Alcohol production requires...

Answer 49

Microbes (yeast) warm conditions source of simple sugar

Question 50

Typical sugar sources for common beverages are

Answer 50

grain fruits and potatoes

Question 51

Koumis is made from

Answer 51

horse milk

Question 52

Kefir is from

Answer 52

camel's milk

Question 53

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

Answer 53

True

Question 54

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

Answer 54

Detoxification

Question 55

Most alcohol is absorbed in

Answer 55

small intestine

Question 56

Alcohol is metabolizd in the

Answer 56

Liver

Question 57

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

Answer 57

Acetyl CoA

Question 58

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

Answer 58

microsomal ethanol oxidizing system

Question 59

MEOS ________ _____ as the heat produces dissipates into the environment

Answer 59

waste energy

Question 60

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

Answer 60

depressant

Question 61

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

Answer 61

blood alcohol concentration

Question 62

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

Answer 62

fatty liver

Question 63

_________ irreversible hardening of the liver

Answer 63

liver cirrhosis

Question 64

Light to moderate alcohol intakes:

Answer 64

raise HDL cholesterol Reduce blood levels of fibrinogen decrease platelet stickiness