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Nutrition > Chapter 5- Lipids > Flashcards

Chapter 5- Lipids Flashcards

1
Q

What are some positive attributes of fat in the diet?

  1. fat is required for absorption of some vitamins
  2. Fat speeds the process of digestion
  3. fat improves mouth feel of foods
  4. Many flavors are fat soluble, so fat enhances the flavor of foods
A
  1. Fat is required for absorption of some vitamins.
  2. Fat improves mouth feel of foods.
  3. Many flavors are fat soluble, so fat enhances the flavor of foods
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2
Q

What are the values of HDL and total cholesterol, respectively, that serve as risk factors for development of cardiovascular disease?

A

Less than 40 mg/dL; greater than 200 mg/dL in fasting state.

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3
Q

Three fatty acids combine with glycerol to form ___

A

triglycerides

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4
Q

What are 2 adverse health effects currently associated with an increased intake of trans fat?

a. increased risk of osteoporosis
b. increased risk of heart disease
c. increased inflammation
d. increased risk of cancer

A

b. increased risk of heart disease

c. increased inflammation

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5
Q

Pair the type of fat with a correct example or description of that type of fat:

  1. fatty acid
  2. sterol
  3. phosohpolipid
  4. triglyceride

a. 3 fatty acids and 1 glycerol molecule
b. cholestrol
c. omega-6, omega-3
d. lecithin

A

fatty acid——-omega-6, omega-3
sterol——-cholesterol
phospholipid———-lecithin
triglyceride——-3 fatty acids and 1 glycerol molecule

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6
Q

The ___ molecule contains a glycerol backbone, two fatty acids, and a phosphorus group and is classified as a lipid.

A

phospholipid

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7
Q

The American Heart Association recommends using plant oils rather than animal fats in food preparation to:

  1. decrease intake of added sugars
  2. decrease polyunsaturated fat intake
  3. decrease saturated fat intake
  4. decrease total fat intake
A
  1. decrease saturated fat intake
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8
Q

Which of the following is the body’s most efficient form of stored energy?

a. sterols
b. triglycerides
c. glycogen
d. phospholipids

A

b. triglycerides

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9
Q

Which of the following are food sources high in saturated fat?

  1. whole milk
  2. salmon
  3. cheeseburger
  4. walnuts
A
  1. whole milk

3. cheeseburger

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10
Q

List the steps of fat digestion and absorption starting in the mouth and ending at the small intestine:

a. lipase digests long-chain atty acids and triglycerides.
b. lipase begins digesting short-chain fatty acids in the stomach
c. bile emulsifies the fats
d. triglycerides are broken down and absorbed in the small intestine
e. some lipase is released by the salivary glands and stomach

A

e. Some lipase is released by the salivary glands and stomach
b. lipase begins digesting short-chain fatty acids in the stomach
c. bile emulsifies the fats
a. lipase digests long-chain fatty acids and triglycerides
d. triglycerides are broken down and absorbed in the small intestine

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11
Q

You just ate a food item containing 5 grams of fat, which means that the food provides __ kilocalories from fat

A

45

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12
Q

Which of the following are types of lipids?

a. triglycerides
b. cholesterol
c. polypeptides
d. saturated fatty acids
e. amylase

A

a. triglycerides
b. cholesterol
d. saturated fatty acids

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13
Q

The leading cause of death among North American adults is:

A

cardiovascular disease

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14
Q

What are some examples of food that contain cholesterol?

a. peanut butter
b. lean ground beef
c. avocado
d. eggs
e. turkey

A

b. lean ground beef
d. eggs
e. turkey

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15
Q

Pair the type of fatty acid with its corresponding chemical structure:

  1. Cis fatty acid
  2. Trans fatty acid

a. Hydrogens are found on the same side of the carbon-carbon double bond
b. Hydrogens are found on opposite sides of the carbon-carbon double bond

A

????????? WHOOPS.

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16
Q

A function of ___ is to serve as the backbone for the three fatty acids attached to a triglyceride molecule

A

glycerol

17
Q

Lipids are a diverse group of chemical compounds. Which of the following properties do all types of lipids have in common?

  1. Do not readily dissolve in water
  2. Supply 9 calories of energy per gram
  3. Liquid at room temperature
A
  1. Do not readily dissolve in water
18
Q

Name the class of nutrients that consists of triglycerides, phospholipids, and sterols.

A

lipids

19
Q

Compared to margarin, butter is:

a. lower in saturated fat
b. lower in cholesterol
c. higher in saturated fat
d. higher in cholesterol

A

c. higher in saturated fat

d. higher in cholesterol

20
Q

A diet that contains less than 10% kcal from fat may:

  1. increase risk for cardiovascular disease
  2. lead to deficiencies of fat-soluble vitamins
  3. lead to malabsorption of vitamin B-12
  4. be deficient in essential fatty acids
A
  1. lead to deficiencies of fat-soluble vitamins

4. be deficient in essential fatty acids

21
Q

A __ is a lipid with a multi-ringed structure

A

sterol

22
Q

A major function of phospholipids (e. g. lecithin) in foods is to act as an:

a. flavoring agent
b. emulsifier
c. antioxidant
d. antimicrobial agent

A

b. emulsifier

23
Q

Regular consumption of fatty fish provides ___, which can be slowly synthesized in the body as long as the essential fatty acid alpha-linolenic acid is present in adequate quantities:

  1. butyric acid
  2. docosahexaenoic acid
  3. arachidonic acid
  4. eicosapentaenoic acid
A
  1. docosahexaenoic acid

4. eicosapentaenoic acid

24
Q

Pair the type of fatty acid with its correct classification:

  1. omega -3
  2. omega-6
  3. omega-9

a. essential fatty acid; linoleic acid
b. essential fatty acid; alpha-linolenic acid
c. nonessential fatty acid

A

omega-3: essential fatty acid; alpha-linolenic acid
omega-6: essential fatty acid; linoleic acid
omega-9: nonessential fatty acid

25
Q

Pair the correct type of blood pressure with its definition:

systolic blood pressure
diastolic blood pressure

a. pressure in the arterial blood vessels when the heart is between beats.
b. pressure in the arterial blood vessels associated with pumping of the blood from the heart.

A

systolic blood pressure: pressure in the arterial blood vessels associated with pumping of the blood from the heart
diastolic blood pressure: pressure in the arterial blood vessels when the heart is between beats.

Nutrition (5 decks)

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