Chapter 6 - Lipids

Question 1

process of attaching fatty acids to a glycerol molecule, creating an ester bond and releasing water

Answer 1

esterification

Question 2

major form of lipid in the body and in food –> composed of 3 fatty acids bonded to a glycerol

Answer 2

triglyceride

Question 3

fatty acids that contain 12 or more carbons

Answer 3

long-chain fatty acids

Question 4

fatty acid that contains 6 to 10 carbons

Answer 4

medium chain fatty acid

Question 5

fatty acid that contains fewer than 6 carbon atoms

Answer 5

short chain fatty acids

Question 6

fatty acid containing no carbon-carbon double bonds

Answer 6

saturated fatty acid

Question 7

fatty acid containing 1 carbon-carbon double bond

Answer 7

monounsaturated fatty acid

Question 8

fatty acid containing 2 or more carbon-carbon double bonds

Answer 8

polyunsaturated fatty acid

Question 9

example of trans fatty acid

Answer 9

margarine, shortenings, and deep fat-fried foods

Question 10

addition of hydrogen to some carbon-carbon double bonds and producing some trans fatty acids

Answer 10

hydrogenation

Question 11

converts liquid oils into more solid fats

Answer 11

hydrogenation

Question 12

fatty acids that must be supplied by the diet to maintain health

Answer 12

essential fatty acids

Question 13

essential fatty acids

Answer 13

omega 3 and omega 6

Question 14

food source that has the most saturated fatty acids

Answer 14

coconut oil

Question 15

function of triglycerids

Answer 15

• provide a concentrated source of energy
• insulate and cushion vital organs
• help transport essential nutrients in the bloodstream

Question 16

makes phospholipids soluble in water and fat

Answer 16

phosphate

Question 17

hydrophilic part of phosphate

Answer 17

head

Question 18

hydrophobic part of phopholipid

Answer 18

fatty acid tail

Question 19

2 functions of phospholipids

Answer 19

1. as a cell membrane component
2. emulsifier

Question 20

compound that can suspend fat in water by isolating individual fat droplets using a shell of water molecules or other substances to prevent fat form coalescing

Answer 20

emulsifier

Question 21

a type of steroid

Answer 21

sterol

Question 22

how our bodies use cholesterol

Answer 22

to make sex hormones, the active form of vitamin D, and adrenal hormones –> also used to make bile

Question 23

cholesterol is found in foods of ____ origin

Answer 23

animal

Question 24

% fat of calories (DRI)

Answer 24

20-35%

Question 25

“bad” cholesterol

Answer 25

low density lipoprotein (LDL)

Question 26

AI for essential fatty acids

Answer 26

120 calories daily for women
170 calories daily for men

Question 27

fat digestion occurs mostly in the

Answer 27

small intestine

Question 28

about ___% of dietary fat is absorbed

Answer 28

95%

Question 29

compound, found in bloodstream, containing a core of lipids with a shell composed of protein, phospholipid, and cholesterol

Answer 29

lipoprotein

Question 30

carries dietary fat from the small intestine to cells

Answer 30

chylomicron

Question 31

carries lipids both taken up and made by the liver to cells

Answer 31

VLDL

Question 32

carries cholesterol made by the liver and from other sources to the cells

Answer 32

LDL

Question 33

helps remove cholesterol from cells and in turn, excrete cholesterol from the body

Answer 33

HDL

Question 34

buildup of fatty material (plaque) in the arteries, including those surrounding the heart

Answer 34

atherosclerosis