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LIPIDS/PROTEINS
Nutrition
| Question | Answer |
|---|---|
| How is it that different oils can obtain a mix of polyunsat., monounsat., and saturated fats? | 3 glycerides that come from any types of foods |
| What does the hardness and softness of a lipid suggest? | Hardness = longer carbon chain Softness = shorter carbon chain |
| Most common lipid in food? | Triglycerides |
| Positive and negative consequences of hydrogenating? | Pos. = Business (lasts longer) Neg. = Unhealthy (turns healthy foods to unhealthy) |
| Functions of triglycerides? | Stores energy, insulation, protection of organs, coats motor neurons and speeds up messages |
| Lipoprotein? Difference in composition of them? | Transports lipids in blood. Center = triglycerides and cholesterol / Outer = proteins and phospholipids |
| Foods containing cholesterol? | Saturated fats (animal products - meat and dairy) |
| Two essential fatty acids? why? | Omega 3 and 6 - body cannot produce these because cannot form double bonds past Omega 9 = essential because the body needs them |
| Fats and oils fall into what category of lipids? | Triglycerides |
| What factor dictates degree of liquidity of a fat room temp.? | Unsaturated fat (saturated - hardens) |
| H is added to C double bonds in fatty acid chain | Hydrogenation |
| Omega 6 = what name? | Linoleic Acid |
| Omega 3 = what name? | Alpha-linoleic acid |
| Eicosanoids can produce locally active hormones called ________ which can either promote or dampen the inflammatory response. | prostandoids |
| Desaturation of a fatty acid means what? | Insertion of double bonds into fatty acids and creates a new fatty acid |
| Glycerol is an ________ and when it combines with fatty acid the combination is called an __________ | Alcohol / monoglycerides |
| Triglyceride molecule has ____ fatty acids attached to a _______. | Three / molecule of glyceride |
| Fuel mix at rest is ____% fat and ___% carbs. | 70 / 30 |
| Food with 2 grams of fat per serving would provide how much energy? | 18 kcal (9 kcal x 2 g) |
| Good sources of Omega 3? | Fish and plants |
| Fat stored around organs? | Visceral Fat |
| Fat stored beneath the skin? | Subcutaneous Fat |
| Hydrogenation of cooking oils helps fast food why? | Unsaturated fat to saturated fat / lasts longer and can be reused = cheaper |
| Why are phospholipids important to cell membranes? | Hydrophobic and Hydrophilic (keeps fluids out and inside of cell) |
| phospholipids differ from triglycerides? | Phospholipids = Nitrogen |
| Hormone signals the release of bile? | CCK |
| What are micelles? | Tiny fat pockets that can enter enterocytes (bile salts surround the products of fat digestion - water soluble globules with fatty core) |
| Excess fat in the stools indicates malabsorption of fat, and could arise from radiation therapy or digestive surgery and often accompanies diseases of malabsorption such as cystic fibrosis and Crohn’s disease. This is called? | Steatorrhen |
| The aspect of cystic fibrosis that impacts absorption is deficiency of ______________ enzymes needed for digestion. | Pancreatic lipase |
| When fatty acids leave intestinal cells, they are in the form of __________ | triglycerides (huge and need to be broken down and put back together) |
| When it comes to absorption, what is unique about glycerol, short and medium chain fatty acids? | Don’t have to package them up (water friendly) – straight to bloodstream |
| What is the source for most cholesterol in the bloodstream? | High saturated fat / liver |
| Which lipoprotein contains the largest % of triglycerides when it enters the bloodstream? Which contains the largest % of cholesterol? | VLDL / LDL |
| Chylomicrons are formed where? | Cell walls in the intestine |
| VLDL is composed mostly of ______ | triglycerides |
| Liver cells have LDL receptors that bind LDL, but these can be blocked by __________ which explains its impact to raise LDL. | Saturated fat |
| Which lipoprotein is involved with reverse cholesterol transport by scavenging for cholesterol released by dying cells and from cell membranes as they are renewed? The scavenged cholesterol is then handed off to ____ which then is __________________. | HDL / IDL / turned to the liver for recycling |
| The DV for cholesterol is less than ______ mg | 300 mg |
| Cholesterol is an essential nutrient. [T/F] | F |
| A fatty acid is most likely to have an even number of C on the chain [T/F] | T |
| A free fatty acid is one that is attached to the glycerol molecule at the middle C. [T/F] | F |
| A polyunsaturated fatty acid has two or more double bonds. [T/F] | T |
| A trans fatty acid has a straighter C chain than cis fatty acid. [T/F] | T |
| Compared to omega-6 FA, omega-3 FA cannot be burned for energy by human cells.[T/F] | F |
| Eicosanoids have fewer than 20 C in their C chain. [T/F] | F |
| A monoglyceride is a lipid consisting of a FA linked to a glycerol molecule.[T/F] | T |
| Unsaturated fats in foods are more likely to become rancid than saturated fats[T/F] | F |
| Cholesterol is broken down during lipid digestion. [T/F] | F |
| HDL carries more cholesterol than LDL[T/F] | F |
| LDL transports more protein than other lipoproteins[T/F] | F |
| The increased availability of reduced-fat and non-fat products has not decreased the fat consumption of most Americans. [T/F] | T |
| The % of fat intake has declined, but the absolute amount of fat consumed has not. [T/F] | T |
| Lipoproteins have a core of triglycerides and cholesterol esters surrounded by a layer of phospholipids. [T/F] | T |
| A fatty acid is a hydrocarbon with a carboxyl end and a methyl end.[T/F] | T |
| The methyl end of a FA is called the alpha end. [T/F] | F |
| FA in foods have chain lengths from 4 to 24 C. [T/F] | T |
| In nutrition, double bond C locations in a FA are identified by their location relative to the alpha end. [T/F] | T |
| A saturated FA contains only one C double bond[T/F] | F |
| Foods rich in saturated fat tend to be liquid at room temperature. [T/F] | F |
| Linoleic and alpha-linolenic acids are essential FAs for humans. [T/F] | T |
| Triglycerides are the major type of lipids in the body and the diet. [T/F] | T |
| The condensation of glycerol and FAs make an ester called a triglyceride. [T/F] | T |
| Body fat is stored in fat cells called adipose tissue. [T/F] | T |
| Within the cell membrane, phospholipids orient themselves so that their FA tales face away from watery environments, either on the interior or exterior of the cell. [T/F] | T |
| Triglycerides are hydrophobic[T/F] | T |
| Phospholipids have both hydrophobic and hydrophilic regions. [T/F] | T |
| Triglycerides are generally insoluble in water. [T/F] | T |
| Most lipids enter the lymphatic system upon absorption. [T/F] | T |
| The hydrogenation process produces trans FAs. [T/F] | T |
| Cis FA has bent C chain[T/F] | T |
| Eiconsanoids are hormone-like substances formed from long-chain FAs[T/F] | T |
| Lipoprotein lipase removes and breaks down triglycerides from chylomicrons. [T/F] | T |
| Lycopene is a red-colored phytochemical in tomatoes. [T/F] | T |
Created by:
butlera17