Exam 2 chap 5

Question 1

Lipids provide and store energy, cushion vital organs, insulate against temperature extremes, form cell membranes, transport fat-soluble substances, and serve as raw materials.

Answer 1

ye

Question 2

Lipids provide abundant food energy in a small package, enhance aromas and flavors of foods, and contribute to satiety.

Answer 2

ye

Question 3

The body combines _____ fatty acids with one _____ to make a triglyceride, its storage form of fat.

Answer 3

three

glycerol

Question 4

Fatty acids in food influence the _____ of fats in the body.

Answer 4

composition

Question 5

____ ____ are energy-rich carbon chains that can be saturated (filled with hydrogens) or monounsaturated (with one point of unsaturation) or polyunsaturated (with more than one point of unsaturation).

Answer 5

Fatty acids

Question 6

The degree of _______ of the fatty acids in a fat determines the fat’s softness or hardness.

Answer 6

saturation

Question 7

Phospholipids play key roles in cell membranes.how?

Answer 7

they have selective permeability

Question 8

_____ play roles as part of bile, vitamin D, the sex hormones, and other important compounds.

Answer 8

Sterols

Question 9

Plant sterols in foods inhibit _______ absorption.

Answer 9

cholesterol

Question 10

In the _____, fats separate from other food components.

Answer 10

stomach

Question 11

In the ____ ______, bile emulsifies the fats, enzymes digest them, and the intestinal cells absorb them.

Answer 11

small intestine

Question 12

______ and short-chain fatty acids travel in the bloodstream unassisted.

Answer 12

Glycerol

Question 13

Other lipids need special transport vehicles—the ________—to carry them in watery body fluids.

Answer 13

lipoproteins

Question 14

____ fats act like saturated fats in the body.

Answer 14

Trans

Question 15

Meats account for a large proportion of the hidden solid fat in many people’s diets.

Answer 15

ye

Question 16

satureated/unsat fat is solid

Answer 16

sat

Question 17

The chief lipoproteins are chylomicrons, VLDL, LDL, and HDL.

Answer 17

ye

Question 18

High blood LDL/HDL and low blood LDL/HDL are major heart disease risk factors.

Answer 18

LDL

HDL

Question 19

______ fat and trans fat intakes raise blood cholesterol.

Answer 19

Saturated

Question 20

Dietary_______ seems to have little effect on blood cholesterol in most people.

Answer 20

cholesterol

Question 21

_____ of the essential fatty acids are virtually unknown in the United States and Canada.

Answer 21

Deficiencies

Question 22

The essential fatty acids fall into two chemical families: omega-_ or omega-_ fatty acids.

Answer 22

6

3

Question 23

The omega-6 family of polyunsaturated fatty acids includes _____acid and ______ acid.

Answer 23

linoleic

arachidonic

Question 24

The omega-3 family includes ______ acid, ____, and ____

Answer 24

linolenic acid, EPA, and DHA

Question 25

___ and ____ may play roles in disease prevention, brain communication, and human development.

Answer 25

EPA

DHA

Question 26

Many people should/should not increase their seafood consumption.

Answer 26

should

Question 27

Supplements of omega-3 fatty acids are/are not recommended.

Answer 27

are not

Question 28

______ oils become more saturated when they are hydrogenated

Answer 28

Vegetable

Question 29

_______ vegetable oils are useful, but they lose the health benefits of unsaturated oils

Answer 29

hydrogenated

Question 30

The process of hydrogenation creates ____-fatty acids.

Answer 30

trans

Question 31

Trans fats act like ______ fats in the body.

Answer 31

saturated

Question 32

____ account for a large proportion of the hidden solid fat in many people’s diets.

Answer 32

Meats