Chapter 5

Question 1

a diverse group of organic substances that are insoluble in water

Answer 1

lipids (includes triglycerides, phospholipids, and sterols)

Question 2

the process of adding hydrogen to unsaturated fatty acids, making them more saturated and thereby more solid at room temperature

Answer 2

hydrgenation

Question 3

classes of lipids

Answer 3

fats, waxes, sterols, fat soluble vitamins, monoglycerides, diglycerides, triglycerides, phospholipids

Question 4

Saturated Fatty Acids

Answer 4

have hydrogen atoms surrounding every carbon in the chain, have no double bonds
solid at room temperature
beef, chicken eggs, dairy, pork and tropical oils

Question 5

Monounsaturated fatty acids

Answer 5

lack hydrogen atoms in on region; have one double bond (molecule bent at double bond)
liquid at room temperature
olive oil, peanut oil, canola oil, avocados

Question 6

Polyunsaturated fatty acids

Answer 6

lack hydrogen atoms in multiple locations; have 2 or more double bonds (multiple bends)
liquid at room temperature
vegetable oils, nuts and seeds, fatty fishes

Question 7

Trans fatty acids

Answer 7

hydrogen atoms at opposite ends of the carbon chain
animal products (natural) hydrogenated oils (man made)

Question 8

How do you tell if a food has trans fat in it?

Answer 8

they contain partially hydrogenated oils

Question 9

fats that are not apparent, or “hidden” in foods such as the fats found in baked goods, regular-fat dairy products, marbling in meat, and fried foods

Answer 9

hidden fats

Question 10

fats such as oils, butter, cream, shortening

fats we can easily see that we are adding to foods

Answer 10

visible fat

Question 11

Essential fatty acids

Answer 11

alpha linolenic acid (omega 3), linolenic acid (omega 6)

Question 12

dark green leafy vegtables, flaxseeds and flaxseed oils, soybeans and soy bean oil, walnuts and walnut oils, canola oil, chia seeds

Answer 12

omega 3 sources

Question 13

vegetable and nut oils

Answer 13

omega 6 sources

Question 14

fat digestion

Answer 14

lingual lipase in the mouth-limited digestion- and gastric lipase in the stomach
most digestion/absorption is done in the small intestine

Question 15

functions of fat

Answer 15

cell membrane structure, nerve cell transmissions, protection of internal organs, insulation to retain body heat, building blocks for hormones, contributes to feeling patient
provides flavor and texture to food

Question 16

calculation of % of calories from fat

Answer 16

kcal fat x9=___/total kcal x100

Question 17

lipoprotiens

Answer 17

lipid-protein compounds that transport fats in our blood

Question 18

a lipoprotein produced in the enterocyte, transports dietary fat out the instestinal tract

Answer 18

chylomicrons

Question 19

a lipoprotein made in the liver and intestine that functions to transport lipids, especially triglycerides, to the tissues of the body

Answer 19

VLDL (very low density lipids)

Question 20

created with the removal of most of the VLDL’s triglyceride load (rich in cholesterol)

Answer 20

LDL (low density lipids)

Question 21

highest proportion of protein. synthesized in the liver and released into the blood

Answer 21

HDL (high density lipids)

Question 22

Condition characterized by accumulation of cholesterol-rich plaque on artery walls; these deposits build up to such a degree that they impart blood flow

Answer 22

atherosclerosis

Question 23

process of atherosclerosis

Answer 23

injury to the cells that line the insides of all arteries
inflammation causes lipids to accumulate (invade beneath the artery lining and become oxidized)
eventually forms plaque

Question 24

saturated fats decrease LDL removal, contribute to plaque production

Answer 24

increase triglyceride levels

Question 25

trans fats increase LDL reduce

Answer 25

HDL

Question 26

EPA

Answer 26

an omega-3 fatty acid available from marine foods as a metabolic derivative of alpha linolenic acid