nutrition unit 6
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| lipids | show 🗑
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| what are considered lipids? | show 🗑
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| show | true
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| fat kcal/g | show 🗑
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| show | maintaining cell membranes, producing certain hormones, insulating against cold temps, regulate blood pressure and inflammation, cushion against bumps, blows, and falls, absorb fat-soluble vitamins and phytochemicals
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| what do dietary lipids contribute to? | show 🗑
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| show | chain of carbon atoms bonded to each other and to hydrogen atoms with an acid group on one end and an omega end at the other
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| omega end | show 🗑
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| acid group | show 🗑
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| triglyceride | show 🗑
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| what percentage of triglycerids make up the lipids in your body and food? | show 🗑
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| show | fatty acid that has only single bonds holding each carbon in the carbon chain together
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| show | 2
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| rich sources of saturated fatty acids | show 🗑
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| monounsaturated fatty acid | show 🗑
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| show | avocados, olive, peanut, and canola oils
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| show | fatty acid that has two or more double bonds within the carbon chain; lacks more than 2 hydrogens
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| rich sources of polyunsaturated fatty acids | show 🗑
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| show | straighter and can pack closely together; allows animal fats with high amounds of saturated fats to be solid at room temp.
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| double bonds of unsaturated fatty acids characteristics | show 🗑
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| essential fatty acids | show 🗑
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| linoleic acid | show 🗑
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| alpha-linoleic acid | show 🗑
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| what do the 6 and 3 in the omega acids represent? | show 🗑
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| naturally rich sources of linoleic acid | show 🗑
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| show | seafood
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| what are 2 omega-3 fatty acids that derive from alpha-linolenic acid? | show 🗑
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| arachidonic acid | show 🗑
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| trans fatty acids | show 🗑
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| partial hydrogenation (PHO) | show 🗑
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| show | in beef and whole fat dairy foods
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| show | 2018
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| why were PHOs used by food manufacturing companies? | show 🗑
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| show | a chemical process that damages a compound's structure
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| show | group of diseases that affect the heart and blood vessels
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| true/false: saturated and trans fats are linked to increased risk of CVD | show 🗑
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| show | sterol in animal foods that’s made by your body
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| show | their carbon arrangement is different. in cholesterol, carbons are arranged in rings
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| true/false: cholesterol is only in animal foods and is made by the body | show 🗑
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| cholesterol dietary sources | show 🗑
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| show | type of lipid needed to make cell membranes and for proper functioning of nerve cells;
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| what are phospholipids needed for? | show 🗑
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| show | phosphate head is water soluble (hydrophilic) while the two tales are not (hydrophobic). phosphate heads face the watery outside environment of the cell while the tails are faced inwards towards each other
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| show | naturally in plant and animal foods
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| lecithin | show 🗑
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| lecithin-rich foods | show 🗑
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| show | vitamin-like nutrient
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| show | acetylcholine
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| show | a chemical that transmits messages between nerve cells
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| show | substance that helps fat-soluble and water-soluble compounds mix with each other
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| why would manufacturers add emulsifiers to foods? | show 🗑
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| show | false; they are found in many foods and the body makes phospholipids, but they can occur during pregnancy
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| show | enzymes that break down lipids
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| show | in the stomach
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| what emulsifier is needed for fat digestion? | show 🗑
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| where is bile produced? | show 🗑
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| show | the gallbladder
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| what do absorptive cells remove? | show 🗑
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| true/false: cholesterol undergoes digestion | show 🗑
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| show | about 50%
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| in absorptive cells, what are fatty acids and monoglyceride molecules reassembled into? | show 🗑
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| show | a thin layer of protein, phospholipids, and cholesterol to form chylomicrons
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| show | a type of lipoprotein
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| lipoprotein | show 🗑
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| show | cells in walls of tiny blood vessels (capillaries) release a lipase that breaks down the chylomicron's load of fat into fatty acids and glycerol. nearby cells pick them up and metabolize them. chylomicrons are reduced to small-cholesterol rich particles
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| what does the liver do with the small cholesterol-rich particles from chylomicroons? | show 🗑
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| show | lipoprotein that transports a high proportion of lipids in the bloodstream
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| where are most bile salts absorbed? | show 🗑
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| show | the liver
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| show | it makes new bile with the old bile salts
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| how does eating foods with soluble fiber interfere with the bile salt recycling process? | show 🗑
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| show | without a supply of recycled bile salts, the liver has to remove cholesterol from the bloodstream to make new bile salts. as a result, blood cholesterol drops, which is good for health
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| show | fat cells; specialized cells that store fat
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| what do adipose cells do? | show 🗑
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| show | adipose cells break down triglycerides, releasing fatty acids and
glycerol into bloodstream.
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| show | by converting it into glucose for energy
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| how do macronutrients in general cause weight gain? | show 🗑
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| show | heart disease and stroke
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| true/false: CVD is one of the five leading causes of death in u.s. | show 🗑
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| what percentage of deaths in the u.s. came from heart disease and stroke combined? | show 🗑
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| show | during adolescence and young adulthood
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| atherosclerosis | show 🗑
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| show | flexible, tubelike structures that have a smooth lining
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| show | when excess cholesterol, glucose, or cigar smoke compounds irritate the lining of an artery. the immune system responds by producing inflammation within the artery
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| how does inflammation create arterial plaque? | show 🗑
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| show | they block the opening through which blood flows in an artery. this makes arteries less flexible, which causes the heart to work harder to pump blood through the stiff vessels. plaque roughens arteries, slows blood flow, and causes blood clots to form
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| how do blood clots affect blood vessels? | show 🗑
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| angina | show 🗑
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| heart attack | show 🗑
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| stroke | show 🗑
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| peripheral vascular disease (PVD) | show 🗑
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| show | when a clot blocks an artery that carries blood to a limb and the tissue in the limb dies
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| show | condition that results from atherosclerosis; better known as hardening of the arteries. caused by hypertension
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| show | abnormally high blood pressure levels that persist
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| show | at or above 130/180 mm Hg
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| healthy blood pressure level | show 🗑
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| what do lipoproteins do? | show 🗑
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| show | chylomicrons, very low density lipoprotein (VLDL), low density lipoprotein (LDL), high density lipoprotein (HDL)
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| which lipoprotein is the smallest and densest? | show 🗑
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| what happens to VLDLs? | show 🗑
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| show | LDLs. about 45% of the volume of a lipoprotein is cholesterol
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| LDL functions | show 🗑
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| how HDLs are made | show 🗑
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| why are HDLs considered good cholesterol? | show 🗑
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| show | because they are more likely to be involved in plaque formation in atherosclerosis, but not all LDLs are unhealthy
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| show | free radicals can damage small, dense LDLs. results in oxidized LDL cholesterol. arterial cells that form plaque take up oxidized LDL
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| show | true
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| what stimulates VLDL production in the liver? | show 🗑
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| what does VLDL carry a high amount of? | show 🗑
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| what increases risk of CVD? | show 🗑
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| key risk factors for atherosclerosis | show 🗑
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| inherited risk factors for atherosclerosis | show 🗑
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| show | increase physical activity, quit smoking/avoid exposure to smoke, limit salt intake, manage blood pressure, stress, and weight, eat fiber-rich foods, reduce added sugars and alcohol, eat unsaturated fats instead of saturated fats
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| show | 20 to 35% of total calories
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| show | true
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| general effects of saturated fats (SFA) | show 🗑
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| show | monounsaturated fats generally lower LDL and raise HDL
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| show | trans fats raise LDL cholesterol levels while reducing healthy HDL levels
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| general effects of polyunsaturated fats | show 🗑
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| how to monitor risk of atherosclerosis | show 🗑
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| desirable total cholesterol level | show 🗑
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| optimal LDL cholesterol level | show 🗑
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| show | less than 40 mg/dl for men and 50 mg/dl for women
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| show | greater than or equal to 50 mg/dl
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| acceptable triglyceride cholesterol level | show 🗑
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| unhealthy triglyceride cholesterol level | show 🗑
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| show | less than 10%. it is important to keep them as low as possible while eating a healthy diet
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| dietary recommendations for fat consumption | show 🗑
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| omega-6 fatty acid foods | show 🗑
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| show | fatty saltwater fish, shellfish, flaxseeds, soybeans, walnuts, algae, fish oil supplement (if necessary)
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| ways to reduce saturated and trans fat calories | show 🗑
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| show | Don’t add salt while preparing food or before eating it. Use less salad dressings. When ordering food at a restaurant, request that no salt be
added during its preparation. Read Nutrition Facts panels to monitor types of fat.
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| what to do if making lifestyle changes does not lower CVD | show 🗑
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| show | by interferring with livers metabolism of cholesterol
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| show | inhibits intestinal absorption of cholesterol
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Created by:
rachelrobinson