chapter 5 lipids Flashcards
Compared to margarine, butter is higher in cholesterol lower in fat lower in cholesterol higher in saturated fat
higher in cholesterol
higher in saturated fat
A major function of phospholipids (e.g. lecithin) in foods is to act as (a)n antimicrobial agent antioxidant emulsifier flavoring agent
emulsifier
\_\_\_\_\_\_\_ is a type of lipid that is found only in foods of animal origin. cholesterol unsaturated fat saturated fat trans fat
cholesterol
Which of the following food ingredients indicate the presence of fat in a food product? sucralose cream egg yolks partially hydrogenated veggie oil shortening lard
cream egg yolks partially hydrogenated veggie oil shortening lard
Pair the type of fat with a correct example or description of that type of fat
fatty acid cholesterol
sterol lecithin
phospholipid 3 fatty acids and 1 glycerol
molecule
triglyceride omega-6, omega-3
fatty acid omega-6, omega-3
sterol cholesterol
phospholipid lecithin
triglyceride 3 fatty acids and 1 glycerol
moleculeName the class of nutrients that consists of triglycerides, phospholipids, and sterols.q
lipids
What is true about omega-6 fatty acids
they are also called unsaturated fatty acids
The first carbon-carbon double bond is on the sixth carbon from the methyl end of the carbon chain
How does cholesterol affect digestion of fats in the small intestine?
as a component of bile, it emulsifies fats.
Identify one product of triglycerides digestion that can be absorbed into the cells lining the small intestine
monoglyceride
The leading cause of death among North American adults is
cardiovascular disease
True or False: Monounsaturated, saturated, and polyunsaturated fats all provide the same number of calories
True
The acceptable macronutrient distribution range set by the food and nutrition board for lipids is ___ % to ____% of kilocalories.
20, 35
