Ch. 6 Lipids

Which is not considered a lipid?monosaccharides
Fats are hidden in white breadF
What % in calories come from fat in Pam100
Cholesterol is present in most fat foodsF
Sat and Mono have the same calorie valueT
In the body, fat cells store ________as_________triglycerides; adipose tissue
Characteristics of phospholipids include all of the following exceptthe body can make them
Which type of fatty acid has two or more carbon double bondspolyunsaturated
Trans fatty acids are associated withincreased blood cholesterol levels
Adding hydrogen atoms to an unsaturated fatty acid will make itmore solid
These are used primarily as food additives for their emulsifying, or blending, qualitiesmonoglycerides and diglycerides
Examples of_________fatty acids include seeds, nuts, and vegetable oilsomega-6
:Which one of the following is not a common source of phospholipids?egg whites
Which of the following enzymes are involved in lipid digestion?lingual lipase, gastric lipase, and pancreatic lipase
Which of the following can transport monoglycerides and long-chain fatty acids through the intestine to the microvilli of cells?micelles
Cholesterol absorption in the small intestine declines when the intestine containsplant sterols and dietary fiber
After 2 to 4 hours in stomach, approximately ________% of triglycerides turn to diglycerides and fatty acids30
Dietary fat in the intestines_______cholesterol absorptionincreases
____________________are about 90% fat, and gradually give up triglycerides as they circulate through the capillarieschylomicrons
Elevated levels of _____in the blood increase the risk of artery and heart diseaseslow density lipoproteins (LDLs)
The AMDR for fat is ___________% of daily kilocalorie intake20 to 35
One of the most highly controversial fat substitutes isolestra
To reduce the risk of cancer, the American Cancer Society recommends all of the following exceptcontrolling blood pressure
Declining cholesterol levels often signal deteriorating health in people withcancer or AIDS
Fat contains ___________kcal/g9
Which is not a risk factor for heart disease?high fiber intake
The NCEP Heart Healthy Diet recommends less than_______mg of cholesterol per day to decrease the risk for developing heart disease300
The major lipid in the diet and in the body istriglyceride
To reduce the risk of cancer, a person should decrease fat consumption and increase consumption of all of the following exceptprocessed grains
Which of the following is not a function of lipids?maintain body weight
T/F Essential fatty acids are precursors to hormone-like substances called eicosanoidsT
Most fatty acids in food and in the body exist as part of a triglyceride moleculeT
Phospholipids are soluble in both fat and waterT
Short-chain fatty acids are less soluble in water than longer chainsF
Dietary fats supply the majority of the body’s energy needs during restT
Essential fatty acid deficiencies are extremely rareT
Foods rich in unsaturated fatty acids tend to be liquid at room temperatureT
In a fatty acid, the shorter the carbon chain, the more solid the fatty acid becomesF
Fat tissue lying under the skin is called visceral fatF
Meat and poultry food products are generally good sources of polyunsaturated fatty acidsT
A disadvantage of food processing is to prevent oxidation of the product being processedF
One function of phospholipids includes it being a precursor of sterol hormonesF
Flaxseed oil is high in alpha-linolenic acid acid, an essential omega-3 fatty acidT
Chylomicrons are lipoproteins formed in intestinal cells following the absorption of dietary fatT
Cholesterol is considered essential because it cannot be produced in the bodyF
People with elevated high-density lipoprotein (HDL) levels appear to have an increased risk of heart disease and strokeF
Fatty acids in which the carbon chain contains two or more double bonds is called a saturated fatty acidF
Metabolic syndrome is a cluster of five risk factors that dramatically elevate heart diseaseT
High dietary intakes of red meat and processed meat is associated with some types of cancerT
A high total cholesterol level is a good indicator of the risk for heart diseaseF
High HDL levels indicate a healthier cholesterol value than a high LDL levelT
Cardiovascular disease is a leading cause of death in the United StatesT
If all bonds between the carbon atoms in a fatty acid chain are single bonds, then the fatty acid is saturatedT
A process called hydogenation creates most trans fatty acidsT
We store excess dietary fat as body fat to get us through periods of calorie deficitT
Trans fatty acids occur naturally in some foods such as meat and dairy products, and we can also create trans fatty acids through a process called hydrogenationT