chapter 5 pt 1

Question 1

fats are a chief storage form of energy from excess food

Answer 1

adipose tissue(secretes hormones)
fat storage efficiency

Question 2

purposes of fat

Answer 2

shock absorbed and insulators
cell membranes
transport vitamins and phytochemicals
raw material(hormones, bile, vitamin D)

Question 3

fats are a concentrated calorie source

Answer 3

lots of energy in small packagesfa

Question 4

fat-soluble nutrients

Answer 4

vitamins
essential fatty acids

Question 5

sensory qualities of fat

Answer 5

aromas
flavors
tenderness

Question 6

small amounts of fat stimulate

Answer 6

appetite, encouraging food intake

Question 7

large amounts of fat

Answer 7

give feelings of fullness

Question 8

95% of all lipids in foods and us

Answer 8

triglycerides

Question 9

adequate amounts of lipids are necessary to

Answer 9

supply energy and raw material to meet body needs

Question 10

consumption of excessive amounts of lipids and/or consumption of certain types of lipids can

Answer 10

increase risk of certain types of illness and disease

Question 11

three classes of lipids

Answer 11

triglycerides
phospholipids
sterols

Question 12

triglycerides are

Answer 12

three fatty acids attached to a glycerol molecule

Question 13

fatty acids provide

Answer 13

9 cals per gram

Question 14

saturated fatty acids means

Answer 14

hydrogen atoms

Question 15

types of unsaturated fatty acids

Answer 15

monounsaturated
polyunsaturated

Question 16

polyunsaturated is the source of the two essential fatty acids

Answer 16

linoleic (omega 6) fatty acids
linolenic (omega 3) fatty acids

Question 17

melting point of healthier fats

Answer 17

more saturated, already pourable

Question 17

less healthy melting point of fat

Answer 17

more saturated, starts solid may or may not melt with usual cooking heat

Question 18

healthier fat firmness/hardness

Answer 18

more unsaturated, more liquid at room temp

Question 19

less healthy fat firmness/hardness

Answer 19

more saturated, more solid at room temp

Question 20

source of fatty acids

Answer 20

plants
animals

Question 21

phospholipids is

Answer 21

glycerol, two fatty acids, and phosphorus molecule
soluble in water and fat

Question 22

functions of phospholipids

Answer 22

emulsifier holding lipid droplets disbursed in water, without it, oil separates out of water

Question 23

lipoproteins are

Answer 23

chylomicrons
VLDL
LDL
HDL

Question 24

sterols are comprised of four

Answer 24

connecting rings of carbon and hydrogen with an oxygen/hydrogen attached

Question 25

functions of sterols

Answer 25

important role in all cell membranes
important in brain and nerve cell membranes
precursor of important compounds in the body