Nutrition & Fats

Question 1

the energy-yielding sub-set of lipids

Answer 1

fats

Question 2

diverse class of molecules that are insoluble in water

Answer 2

lipids

Question 3

what are the 3 types of lipids found in foods?

Answer 3

triglycerides (fats)
phospholipids
sterols

Question 4

what are triglycerides composed of?

Answer 4

3 fatty acid molecules

Question 5

when every carbon atom on the chain of a triglyceride has the max number of hydrogen atoms bound to it

Answer 5

saturated fatty acids

Question 6

when the chain of a triglyceride lacks hydrogen atoms at one location

Answer 6

monounsaturated fatty acids

Question 7

when the chain of a triglyceride lacks hydrogen atoms at multiple locations

Answer 7

polyunsaturated fatty acids

Question 8

what are phospholipids composed of?

Answer 8

phosphate
glycerol backbone
2 fatty acids

Question 9

what lipid is manufactured in our bodies so are not required in our diet?

Answer 9

phospholipids

Question 10

lipids containing multiple rings of carbon atoms

Answer 10

sterols

Question 11

what is the most common sterol in our diet?

Answer 11

cholesterol

Question 12

an essential component of cell membranes and is used to synthesize many hormones and other important compounds

Answer 12

cholesterol

Question 13

is cholesterol an essential component of our diet?

Answer 13

no - manufactured in our bodies

Question 14

why are fats no digested and absorbed easily?

Answer 14

they are insoluble in water

Question 15

what is the stomach’s role in regards to fats?

Answer 15

break fats into small droplets

Question 16

where does most digestion and absorption of fats occur?

Answer 16

small intestine

Question 17

a storage of energy, that is used at rest and for energy during low to moderate intensity exercise

Answer 17

fat

Question 18

essential for cell membrane structure, nerve cell transmissions, protection of internal organs, and retention of body heat

Answer 18

fats

Question 19

how/why do fats make us feel satiated? (2)

Answer 19

more energy-dense than carbs or protein
take longer to digest

Question 20

what is the Acceptable Macronutrient Distribution Range for fat?

Answer 20

20-35% of calories

Question 21

what kind of fat should be reduced to the absolute minimum?

Answer 21

trans fatty acids

Question 22

fats that we knowingly add to foods; include butter, cream, mayo, and dressings

Answer 22

visible fats

Question 23

fats hidden within foods; either naturally occurring or added during processing

Answer 23

invisible fats

Question 24

what is a health problem that can occur from fat?

Answer 24

cardiovascular disease