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nutrition ch3-fats
| Question | Answer |
|---|---|
| What are the functions of fats in the body? | structure cell membrane/ thermal insulation/ protects vital organs/ protects against colds/ transmission of nerve impulses |
| What is the term used to describes fats consisting of fatty acids attached to glycerol | Triglycerides |
| Triglycerides are made up of what chemical elements(the end products of digestion) | Carbon, Hydrogen, Oxygen |
| What is the chemical feature that distinguishes a saturated fatty acid from an unsaturated fatty acid is: | HYDROGEN Present in saturated fatty acid Not present in unsaturated fatty acid |
| Define monounsaturated fat: | One unfilled hydrogen spot |
| Define polyunsaturated fat: | Two or more unfilled hydrogen spots |
| Food sources of monounsaturated fats: | Olive oil, canola oil, peanuts, walnuts, almonds, cashews, pecans |
| Food sources of polyunsaturated fats: | Corn oil, sunflower oil, flaxseed oil, soybean oil, fish |
| Most fatty acids in plant foods are saturated or saturated? | Unsaturated |
| Define essential fatty acid: | Is one that the body cannot manufactured for itself; therefore, it must be supplied by diet |
| The body needs the essential fatty acids linoleic and linolenic for what body functions? | Strengthen tissue; cholesterol metabolism; muscle tone; blood clotting; heart action |
| What are the main food sources of cholesterol? | Egg yolks, organ meats(kidney, liver) |
| Is cholesterol found in plant or animal foods? | Animal foods (Meats & cheese) |
| What are the main building blocks of fats? | Fatty Acids |
| What is the overall name for the chemical group of fats and fat-related compounds? | lipids |
| Cholesterol is synthesized in the body by what organ? | Liver |
| What are the substances that serve as the major vehicles for fat transport in the blood stream? | Lipoproteins |
| Excess dietary fat appears to be associated with what other health factors? | Diabetes; hypertension; heart disease; obeisity |
| What factors increase the risk of heart disease? | Poor diet; diabetes; failure of other organs; hypertension |
| An excess of cholesterol and saturated fats in yet has been associated with a high risk for what disease? | Coronary Heart Disease |
| Why are fat substitutes being marketed and used in food products? | To improve flavor; to improve texture; to reduce total dietary fat |
| Dietary guidelines recommend that the fat content of the diet does not exceed this percent of kilocalories, in the daily diet, to reduce the risk of heart disease. | 20-30% |
| A food relatively high in saturated fats is: a. Corn oil b. Peanut oil c. Avocado oil d. Margarine | d. Margarine |
| One advantage of fat in the diet is that it adds flavor to food. T or F? | True |
| What are excess calories converted to and stored as? | Body Fats |
| Fat is composed of the same basic chemical elements as carbohydrates. T or F? | True |
| Corn oil is a saturated fat. T or F? | False |
| Polyunsaturated fats predominately come from animal food sources. T or F? | False |
| Lipoproteins, produce mainly in the liver, carry fat in the blood. T or F? | True |
| If an individual implemented a low-saturated fat diet to lower the risk of heart disease, which of the following foods would be used more frequently? a. Whole milk b. Olive oil & vinegar dressing c. Butter d. Cheddar cheese | Olive oil & vinegar dressing |
| Define hydrogenation: | The process by which fats are made more solid or saturated (margarine, shortening) |
| Define atherosclerosis: | The underlying pathology of coronary heart disease |
| What type of fat is associated with this disease? | Saturated fat & cholesterol |
Created by:
bjbert