chapter 5 pt 1

Question 1

chief storage form of energy from excess food is

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 packages

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 how many cals per gram

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 unsaturated, 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 composed of

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

Question 26

fat digestion receives help from

Answer 26

salivary glands provide lipase which is important for babies from birth to 6 months

Question 27

fat digestion receives help from pancreas because it provides

Answer 27

bicarbonate ions and lipase

Question 28

small intestine cells first absorb

Answer 28

fat fragments and intact sterols

Question 29

small intestine reassemble

Answer 29

fat fragments into triglycerides

Question 30

small intestine cells create

Answer 30

chylomicrons

Question 31

small intestine cells fill chylomicrons with

Answer 31

freshly assembled triglycerides along with other lipids

Question 32

small intestine cells ship the chlymicrons

Answer 32

out of the body using lymph vessels

Question 33

little fat digestion takes place in the

Answer 33

mouth and stomach

Question 34

lipids digestion in the intestinal lining (what enters the body)

Answer 34

glycerol and short chain fatty acids enter directly into the bloodstream

Question 35

intestinal lining convert monoglycerides and long-chain fatty acids into

Answer 35

triglycerides and combine them with protein forming chylomicroms

Question 36

common bile duct allows

Answer 36

bile to enter into the first few inches of small intestine

Question 37

bile emulsifies

Answer 37

fat droplets, preparing fat for lipase

Question 38

lipase snaps the chemical bonds of

Answer 38

triglycerides and phospholipids releasing fragments

Question 39

possible causes of gallstones

Answer 39

diet low in fiber and chronically inadequate fluid intake resulting in abnormally thick bile

Question 40

symptoms of gallstones

Answer 40

fever, nausea, vomiting, cramps can range from no pain to mild or intense

Question 41

suggested treatments for gallstones

Answer 41

reduce fat intake, medication, shockwave therapy, surgery

Question 42

small intestine cells absorb

Answer 42

glycerols, fatty acids, monoglycerides intact sterols (cholesterol) atoms containing phosphorus

Question 43

very few intestinal cells are routed into

Answer 43

hepatic portal vein going to the liver

Question 44

how many dietary triglycerides and phospholipids are digested and absorbed

Answer 44

98%

Question 45

short chain fatty acids tend to be water friendly causing them to be

Answer 45

moved into the blood going to the liver

Question 46

long chain fatty acids will be used to form new

Answer 46

triglycerides as directed by genetic code

Question 47

malabsorption concerns with medication, weight loss aid, or substaces like mineral oil

Answer 47

can block the absorption of fats/oils, would have the ability to block essential fatty materials

Question 48

fat-soluble vitamin deficines (hint phytochemicals)

Answer 48

important phytochemicals would not be able to enter the body to protect our cells from damages and possible cancerous changes

Question 49

speed of lipid digestion

Answer 49

mouth- less than a minute stomach- 1-2 hours small intestine- 7-8 hours colon- 12-14 hours

Question 50

body conserves

Answer 50

fat molecules

Question 51

excess carbs and protein

Answer 51

less efficiently converted into fat

Question 52

fats dismantle

Answer 52

stored triglycerides and release fatty acids into blood

Question 53

adequate oxygen must be available to

Answer 53

cells for maximum energy (ATP) production

Question 54

brain and nerve cells prefer to use

Answer 54

glucose as their ATP energy source

Question 55

mature blood cells can only use

Answer 55

glucose for ATP production

Question 56

muscle cells prefer to use larger amounts of

Answer 56

fatty acids for ATP production as long as glucose and oxygen are present

Question 57

only little amounts of protein is used for

Answer 57

energy

Question 58

low carb diets in terms of protein

Answer 58

protein is no longer spared as amino acids are taken by the cell to produce four carbons needed for release

Question 59

waiting fatty acid fragments are converted into

Answer 59

ketone bodies and begin to build up in the body causing a acidic state (ketosis)

Question 60

as ketosis occurs, pH falls lower causing

Answer 60

acidosis which may lead to loss of electrolytes and fluids, irregular heartbeat, coma, and death

Question 61

number one cause of death in america

Answer 61

cardiovascular disease

Question 62

increased risk of death with eating patterns containing:

Answer 62

saturated and trans-fats added sugars and refined carbs