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Nutrition > chapter 5 > Flashcards

chapter 5 Flashcards

1
Q

T/F: Lipids are composed primarily of carbon, hydrogen, oxygen.

A

True

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2
Q

whats a triglyceride?

A

molecule consisting of 3 fatty acids bonded to a glycerol.

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3
Q

whats the structure & function of glycerol molecules?

A

an alcohol containing 3 carbons; its the backbone of a triglyceride molecule

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4
Q

lipids in foods & the body are mostly in the form of ____

A

triglycerides.

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5
Q

a triglyceride is composed of 3 fatty acids attached to a _____ backbone.

A

glycerol.

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6
Q

lipids are a diverse group of chemical compounds. What properties do all lipids have in common?

A

don’t readily dissolve in water.

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7
Q

whats the major form of lipids found in foods & the human body?

A

triglycerides.

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8
Q

molecule w/ long chain or carbons bonded togethr & flanked by hydrogens w/ an acid group on 1 end & methyl group on the other is called a ____

A

fatty acid

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9
Q

whats one characteristic that lipids in foods & the body have in common?
a. mostly in the form of phospholipids
b. mostly in the form of diglycerides
c. mostly as triglycerides
d. mostly as cholesterol.

A

mostly triglycerides.

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10
Q

what type of fatty acids have “kinks” where double bonds interrupt the carbon chain?

A

monounsaturated fatty acids & polyunsaturated fatty acids.

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11
Q

whats the structure & function of glycerol molecules?

A

an alcohol containing 3 carbons; backbone of a triglyceride molecule

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12
Q

T/F: Dietary fats consist of a complex mixture of several types of fatty acids

A

true

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13
Q

fatty acids containing carbon-carbon double bonds are considered (saturated/unsaturated) fatty acids

A

unsaturated

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14
Q

what type of fatty acid has:
a. no carbon-carbon double bond
b. one carbon-carbon double bond
c. 2+ carbon-carbon double bonds.

A

a. saturated fatty acid
b. monounsaturated fatty acid
c. polyunsaturated fatty acid.

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15
Q

which fatty acid has only carbon-carbon single bonds?
polyunsaturated, saturated, monounsaturated, or essential fatty acid.

A

saturated fatty acid.

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16
Q

why are unsaturated fatty acids liquid at room temperature?

A

their double bonds prevent them from packing closely together

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17
Q

fatty acids found in a triglyceride contribute to a food’s unique ____

A

taste & smell

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18
Q

how are different types of fatty acids distinguished?

A

-by # of hydrogen atoms attached to the carbons on the fatty acid
-by whether they’re saturated or unsaturated.

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19
Q

linoleic acid is an omega-(3, 6, or 9) fatty acid

A

omega-6

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20
Q

of {oleic, alpha-linolenic, linoleic} acid, which fatty acid is considered essential?

A

alpha-linolenic & linoleic.

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21
Q

a {phospholipid, diglyceride, triglyceride, sterol} is a lipid that contains a glycerol backbone, 2 fatty acids, and a phosphorus group.

A

phospholipid.

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22
Q

fatty acids containing carbon-carbon double bonds are considered {unsaturated/saturated} fatty acids.

A

unsaturated

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23
Q

the body can make {25%, a very small amount, 50%, all} of the cholesterol it needs

A

all

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24
Q

{phosphate, amino acids, glycerol, and/or fatty acids} are components of phospholipids

A

phosphate, glycerol, fatty acids.

25
Q

what lipid can be synthesized by the body?

A

cholestrol

26
Q

arrange these foods from lowest % of kcal from fat to the highest percentage of kcal from fat
canola oil, cheddar cheese, bread, whole milk

A

bread, whole milk, cheddar cheese, canola oil

27
Q

whats the function of an emulsifier?

A

suspends fats in water

28
Q

T/F phospholipids are essential parts of only a few types of cells like adipose & liver cells

A

FALSE, they’re essential to every body cell.

29
Q

which foods contain 8+g of fat in a typical serving?
1/2 cup avocado
medium croissant
3oz salmon
2tbsp ranch dressing

A

avocado, croissant, ranch

30
Q

which foods have 50% or more total cal from fat?
peanut butter, milk chocolate bar, avocados, sirloin, skinless chicken

A

peanut butter, milk chocolate bar, avocados.

31
Q

why are emulsifiers important in cooking/baking?

A

keep mixtures of oil & water from separating.

32
Q

what are the positives of fats in the diet?
imparts creamy textures to foods
foods high in fat have low energy density
many flavors are fat-soluable, so fat enhances the flavor of foods
fat speeds up the process of digestion

A

imparts creamy textures to foods
many flavors are fat-soluble, so fat enhances the flavor of foods

33
Q

which of these contain cholestorl?
chicken, ice cream, eggs, peanuts

A

chicken, ice cream, eggs

34
Q

which are considered high in fat?
butter, whole milk, sirloin steak, avocado, lean ground beef, salad oils

A

butter, whole milk, avocados, salad oils

35
Q

high-fat foods:
are necessary in health eating patterns
cannot be included in a healthy dietary pattern
can be included in a healthy eating pattern if balanced w/ low-fat foods.

A

can be included in a healthy eating pattern if balanced w/ low-fat foods.

36
Q

why do reduced-fat foods contain the same/similar amount of calories as their reference foods?

A

when fat is removed, sugar is usually added to maintain a palatable flavor & textujre, resulting in similar energy density.

37
Q

fats slow down the digestive process which ___

A

helps you feel full

38
Q

___ occurs when the double bonds in unsaturated fatty acids in food products are broken down by ultraviolet light or oxygen

A

rancidity

39
Q

which enzyme plays an important role in fat digestion?

A

lipase

40
Q

{glucose, monoglycerides, lactic acid, fatty acids} are products of fat digestion in the small intestine

A

monoglycerides, fatty acids.

41
Q

lipid only found in foods of animal origin

A

cholesterol

42
Q

{electrolytes, hormones, lipoproteins} transport lipids from the small intestine & liver to body tissues

A

lipoproteins

43
Q

what 3 organs/glands produce lipase to digest triglycerides in the gastrointestinal tract?
stomach, pancreas, liver, salivary glands, gallbladder

A

stomach, pancreas, salivary glands

44
Q

{phospholipids, cholesterol, glycogen, triglycerides} are brokwn down in the small intestine to produce a mixture of fatty acids, glycerol & monoglycerides

A

triglycerides

45
Q

lipoprotein lipase breaks triglycerides into:
chylomicrons, high-density lipoproteins, free fatty acids, glycerol

A

free fatty acids, glycerol

46
Q

fatty acids are mostly transported through the bloodstream:
as free fatty acids, part of lipoproteins, bound to glucose

A

part of lipoproteins

47
Q

the role of salivary lipase, gastric lipase, and pancreatic lipase is to

A

digest triglycerides

48
Q

which lipoproteins are made by the liver?

A

very-low-density lipoproteins (VLDL)

49
Q

whats the body’s most efficient form of stored energy?

A

triglycerides

50
Q

fatty acids are transported through the bloodstream

A

as part of lipoproteins

51
Q

why are triglycerides ideal for fat storage?

A

they’re energy dense + chemically stable

52
Q

major functions of fatty acids & triglycerides in the body?

A

insulation, energy storage, transport of fat-soluable vitamins

53
Q

which fat is used to make bile acids?

A

cholesterol

54
Q

the fatty acid tails located in the lipid bilayer of the cell membrane are

A

fat-soluble & lined up so they point toward the interior of the membrane

55
Q

fat located just below the surface of the skin (subcutaneous fat) insulates the body & keeps it warm. This is bc fat’s {low/high} water content doesn’t conduct heat well

A

low

56
Q

what are the functions of phospholipids in the body?

A

formation of cell membranes, absorption & transport of nutrients, digestion of fats

57
Q

The phosphate heads located in the lipid bilayer of the cell membrane are ______.

A

lined up to face watery environments on the inside & outside of the cell, water-soluable

58
Q

what has the biggest impact on blood cholesterol levels?

A

saturated fat intake & trans fat intake

Nutrition (13 decks)

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