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Lipids
Nutrition HO-15 Lesson 5
| Question | Answer |
|---|---|
| three categories of lipids | fats, sterols and phospholipids |
| three fatty acids attached to a glycerol | triglyceride |
| a fat that is solid at room temperature | saturated fat |
| fat with one point of unsaturation (double bond) | monounsaturated fat |
| type of fat that is liquid at room temperature | unsaturated fat |
| sterol that is essential to membrane structure | cholesterol |
| most digestion and absorption of fats takes place in the | small intestines |
| an emulsifier that assists in the digestion and absorption of fats | bile |
| after absorption, larger lipids are converted to TG, packaged with protein as | chylomicrons |
| cholesterol can become trapped by what and pass unabsorbed | fiber |
| LDL and HDL are not actually cholesterol, they are | lipoproteins |
| the "good" cholesterol | HDL |
| the "bad" cholesterol | LDL |
| A low HDL and high LDL increase or decrease heart disease risk | increase |
| recommended % intake of total fat | 20-35% |
| American Heart Association recommendation for saturated fat | < 7% |
| what two foods raise LDL and total cholesterol the most | trans fat and saturated fat |
| How many calories per gram of fat? | 9 calories/gram |
| two essential fatty acids | linoleic (omega-6) and linolenic (omega-3) |
| two omega-three fatty acids | EPA and DHA |
| these fatty acids help decrease the risk of heart disease | omega-3 fatty acids |
| when you see hydrogenated vegetable oil on a label, you know | there are trans fats in the product |
| the body's best source of energy is | fat |
| digestive agent that has a hydrophobic side and hydrophilic side | bile |
| stearic, myristic, palmitic, and lauric | types of saturated fat |
| have anti-clotting factors and anti-inflammatory factors | omega-3 fatty acids |
| found in processed grains, vegetable oils and dressing and may increase inflammation | omega-6 fatty acids |
| LDL that is more atherogenic, increased with refined carbs | small, dense LDL |
| LDL that is less atherogenic, increased with saturated fats | large, buoyant LDL |
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