week 4: lipids

Question 1

lipids are (soluble/ insoluble) in organic solvents

Answer 1

soluble

Question 2

triglycerides (fats and oils) make up __% of the lipids we consume

Answer 2

95%

Question 3

physical and metabolic properties depend upon _____

Answer 3

constituent fatty acids

Question 4

structure of triglycerides

Answer 4

glycerol + 3 fatty acids

Question 5

triglycerides provide energy through ____ and ____

Answer 5

lipolysis (broken down); storage

Question 6

lipolysis provides ____ energy; stored triglycerides are broken down into ____

Answer 6

immediate energy; fatty acids

Question 7

largest energy store in the body

Answer 7

triglycerides

Question 8

stores of triglycerides are mainly ____ tissue

Answer 8

adipose (fat cells)

Question 9

phospholipid structure; 3rd fatty acid replaced by a ____

Answer 9

glycerol backbone + 2 fatty acids; phosphate containing group

Question 10

what keeps lipids soluble in water?

Answer 10

phospholipids

Question 11

cholesterol is from ____ and phytosterols are from ____

Answer 11

animal products consumed; plants

Question 12

structure of -sterols

Answer 12

multiple ring structure

Question 13

is cholesterol used for energy?

Answer 13

NOOOO

Question 14

fatty acids

Answer 14

chains of carbon atoms differing in length, saturation and shape

Question 15

length of carbon chain of a fatty acid is ____

Answer 15

variable (2-26 carbons)

Question 16

long chain of fatty acids

Answer 16

14+ carbons

Question 17

medium chain of fatty acids

Answer 17

8-12 carbons

Question 18

short chain

Answer 18

4-6 carbons

Question 19

different types of saturation of a fatty acid chain

Answer 19

saturated, monosaturated or polyunsaturated

Question 20

saturated fatty acids (SFA) have how many double bones? general structure? what phase at room temp?

Answer 20

no double bonds; straight chain structure (packs well); solid at room temp

Question 21

animal fat contains a high amount of which fatty acid? 4 examples

Answer 21

saturated fatty acids; butter, cream, whole milk and beef

Question 22

2 common plant SFA’s

Answer 22

palm kernel and coconut oil

Question 23

SFA’s for health

Answer 23

generally detrimental to health

Question 24

double bonds of unsaturated fatty acids? general structure? phase at room temp

Answer 24

monounsaturated = 1 double bond, polyunsaturated = 2+ double bonds; kinked/ bent chain (doesn’t pack well); liquid at room temp

Question 25

3 examples of polyunsaturated fats (PUFA)

Answer 25

walnuts, corn oil, sesame oil

Question 26

3 examples of monounsaturated fats (MUFA)

Answer 26

canola oil, olive oil, cashews

Question 27

MUFA and PUFA for health

Answer 27

generally protective for health

Question 28

more saturated fatty acids are ___ at room temp and more unsaturated are ___

Answer 28

solid; liquid

Question 29

most common configuration of fatty acids

Answer 29

cis double bond

Question 30

trans fatty acid shape and risks

Answer 30

straighter shape like a SFA; intake increases risk of heart disease, can increase bad cholesterol/ decrease good cholesterol

Question 31

hydrogenation

Answer 31

food processing method that decreases saturation (# of double bonds)

Question 32

rancidity is ____ and happens with ____

Answer 32

process of double bonds being destroyed and converted to other bonds; happens with exposure to heat and oxygen

Question 33

essential fatty acid families and position of double bond

Answer 33

omega-6 (double bond 6 carbons from omega end) and omega-3 (double bond 3 carbons from omega end)

Question 34

example of omega-6 and omega-3 fatty acids

Answer 34

linoleic acid (essential); alpha-linolenic acid (ALA) (essential)

Question 35

poor intake of essential fatty acids can result in

Answer 35

deficiency, growth failure, scaly skin, reproductive failure, poor immunity

Question 36

cholesterol only found in ____

Answer 36

animal products

Question 37

highest source of unsaturated fats

Answer 37

plant sources and fish

Question 38

highest source of saturated fats

Answer 38

meat, dairy and animal fats

Question 39

% of calories that should be from total fat

Answer 39

20-35%

Question 40

% calories from saturated fat

Answer 40

<10%

Question 41

a diet without cholesterol can result in ____ due to ____

Answer 41

high blood cholesterol; saturated and trans fats