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Nutrition 100 > Lipids > Flashcards

Lipids Flashcards

1
Q

In which form are most dietary lipids found?

A

Triglycerides

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2
Q

What is a good plant source of omega-3 lipids?​

A

Flax Seed

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3
Q

Lipids Although eating fish supports heart health and fish provides many vitamins and minerals, it is notably poor in ____.​

A

iron

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4
Q

What fatty acid is used by the body to synthesize arachidonic acid?​

A

linoleic

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5
Q

What is a negative consequence of hydrogenation?​

A

addition of trans double bonds in fatty acids

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6
Q

What is a feature of phospholipids?

A

Soluble in both water and fat

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7
Q

Which of the following is a feature of choline?

A

It is a part of lecithin

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8
Q

Bob has just come back from the doctor, where he was subjected to a blood lipid profile analysis. The doctor recommended he make dietary changes because his blood cholesterol levels put him at increased risk for cardiovascular disease. Bob most likely has ____.

A

Low HDL and high LDL

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9
Q

Your Aunt Gladys has a family history of heart disease. She decides to begin eating a bowl of oatmeal every morning to help lower her blood cholesterol. After about a month of following this routine, her cholesterol declined about five points. What is the most likely explanation for this effect?​

A

Oatmeal is high in soluble fibers that trap bile, causing the body to use more cholesterol for bile replacement.

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10
Q

Which of the following is characteristic of the lipase enzymes?

A

Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants

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11
Q

Bile is known to assist in the absorption of

A

Fat Only

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12
Q

A high risk of heart attack correlates with high blood levels of

A

low-density lipoproteins.

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13
Q

What is the function of lipoprotein lipase?​

A

to hydrolyze blood triglycerides for uptake into cells

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14
Q

What is the percent of kcalories from fat for a cookie that contains 10 grams of fat and 150 kcalories?​

A

60 percent

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15
Q

Which of the following is a feature of fat intake and health?

A

Intake of saturated fat raises blood cholesterol more than intake of cholesterol

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16
Q

Which structural feature of fatty acids determines their susceptibility to spoilage by oxygen?

A

Number of double bonds

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17
Q

Jenny is trying to lose weight by decreasing the fat in her diet. At the grocery store she is overwhelmed by all the claims on the food product labels, and finally chooses an expensive fat-free frozen dessert. Which of the following would be an appropriate analysis of Jenny’s decision?

A

Fat-free products typically have so much added sugar that the kcalorie count can be as high as in the regular-fat product

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18
Q

Which of the following is a feature of fat in the diet of athletes?

A

A minimum of 20% fat energy in the diet is needed

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19
Q

Which type of fish has the highest amount of omega-3 fatty acids per serving?

A

Sardines

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20
Q

A major feature of the Mediterranean diet is liberal intake of

A

olive oil.

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21
Q

In the digestion of fats, emulsifiers function as ____.

A

detergents

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22
Q

Studies show that a 1 percent increase in dietary saturated fatty acids will raise the risk of heart disease by what percentage?

A

2

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23
Q

What is the simplest 18-carbon fatty acid?

A

stearic acid

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24
Q

What lipoprotein is responsible for transporting cholesterol back to the liver from the periphery?

A

high-density lipoprotein

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25
Q

Which compound is a sterol?

A

Vit D

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26
Q

Which of the following fish has the highest protein content?

A

Sardines

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27
Q

Which of the following fish is very low in mercury content?

A

Cod

28
Q

Due to its high mercury content, which of the following fish should women who are pregnant avoid?

A

Swordfish

29
Q

What fish offers the most concentrated source of vitamin B12?

A

Sardines

30
Q

What is the healthiest choice for canned tuna?

A

Packed in water or broth

31
Q

What type of tuna is typically used to make sushi?

A

Big eye

32
Q

Salmon is an excellent source of what nutrient?

A

Vit D

33
Q

In studies, what amount of Salmon (servings per week) has been shown to reduce the risk for cardiovascular disease?

A

2-3

34
Q

Cod is an excellent source of this nutrient.

A

Protein

35
Q

Potential health-promoting benefits of cod include

A

Blood Sugar Regulation

36
Q

How many calories are in 4 oz. of cod?

A

96

37
Q

Sardines are an excellent source of what nutrient?

A

B12

38
Q

Peak season for sardines is during what months?

A

Summer

39
Q

How much of one’s daily calories should come from fat?

A

20-35

40
Q

What is the best way to store nuts and seeds?

A

In an airtight container in the refrigerator or freezer

41
Q

Sunflower seeds are an excellent source of what nutrient?

A

Vit E

42
Q

Flaxseeds are the most concentrated plant source of

A

Omega 3

43
Q

Sesame Seeds are a good source of this nutrient, which is important in a number of anti-inflammatory and antioxidant enzyme systems.

A

Copper

44
Q

Pumpkin Seeds are a good source of this mineral, a hard-to-find mineral important for a healthy immune system

A

Zinc

45
Q

This type of walnut is the most popular in United States.

A

English

46
Q

This nut is soaked to make a great alternative to cow’s milk, which is very popular in the United States.

A

Almond

47
Q

Technically, this is not a nut but a legume.

A

Peanut

48
Q

Due to their high content of oleic acid, the oils in this nut are more stable than those in most other nuts.

A

Cashews

49
Q

Which nut is a good source of magnesium, which helps to give bone its physical structure? It is a part of the crystal lattice that serves as “scaffolding” that supports the integrity of bone.

A

Cashews

50
Q

This nut is a very good source of vitamin E.

A

Almonds

51
Q

lipids are composed of

A

carbon, hydrogen, oxygen

52
Q

triglycerides contain

A

1 molecule of glycerol and 3 fatty acids

53
Q

fatty acid chain lengths

A

4-24

54
Q

lacks 4 or more hydrogen.

omega 3 and 6, 18 chain, body can’t make they are essential

A

polyunsaturated fats

55
Q

fatty acid that lacks 2 hydrogen atoms and has one double bond between

A

monounsaturated fat

56
Q

fatty acid carrying the maximum possible number of hydrogen atoms

A

saturated fat

57
Q

fatty acid that lacks hydrogen atoms and has at least one double bond (mono and poly)

A

unsaturated fat

58
Q

18 carbons, 2 double bonds

A

linoleic acid

59
Q

18 carbons, 3 double bonds

A

linolenic acid

60
Q

chief form of fat in the diet and major storage form of fat

A

triglycerides

61
Q

backbone of triglycerides, composed of 3 carbon chains

A

glycerol

62
Q

compound similar to triglycerides but having a phosphate and choline in place of one fatty acid

A

phospholipids

63
Q

nitrogen containing compound found in foods and made in the body from methionine
(part of phospholipid lecithin and neurotransmitter acetylcholine)

A

choline

64
Q

compounds containing 4 ring carbon structure with side chain attached (most important ones - hormones, vit D, cholesterol, bile acids)

A

sterols

65
Q

HDL

A

transports cholesterol back to the liver from the cells

66
Q

LDL

A

primarily cholesterol

Nutrition 100 (6 decks)

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