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Chapter 5-Fats, Oils, and Other Lipids Review topics & tasks for Evaluation
Multiple Choice: Place the letter of your answer choice to the left of the question number.
1. The primary lipid in your body is
a. cholesterol. b. lecithin c. triglycerides. D. chylomicron
2. Lipids contain all the following elements Carbon , Hydrogen, Oxygen
3.
What fat (lipid) molecules mentioned have a glycerol backbone.
Monoglyceride, diglyceride, Triglycerides & phospholipids
4.
How does a saturated fat compare to a monounsaturated fat compare to a polyunsaturated fat
(structure and healthwise)
Saturated
All single bonds between
carbons(holding as many H’s as
possible);
animal source;
raise cholesterol (LDL) levels;
solids at room temp; usually
Monounsaturated
One double bond found
between carbons;
heart healthy;
olive oil;
liquid at room temp;
mostly “kinked” or crooked;
promote better HDL levels
Polyunsaturated
Two or more double bonds
found between carbons in the
fatty acid chain;
heart healthy;
usually plant-based source;
safflower oil high %;
liquid at room temp;
Omega fatty acids from animal
sources, too;
crooked too;
promote better HDL levels
5. How do phospholipids compare to triglycerides?
Phospholipid
Triglycerides
Glycerol, phosphate group in hydrophilic
Majority of “fat” in our body; glycerol
head; 2 fatty acid chains in hydrophobic tail;
backbone with 3 fatty acids
major part of cell membrane; lecithin major
component of cell membrane; part of small
carrier molecule micelle
6. How do small transport carriers such as micelles compare to larger transport carriers such as
chylomicrons?
Micelle
Chylomicron
Small transport carriers in the intestine that
A type of lipoprotein that carries digested fat
enable fatty acids and other compounds to be
(reformulated from intestine) and other lipids
absorbed (into bloodstream or lymph; depending
through the lymph system and blood; this is a
on FA length); composed of/created
large protein containing carrier; transport fat
monoglycerides, FA’s, lecithin and other
throughout the body after “digested” &
substances; moves through intestinal wall; from
absorbed by intestine
intestine into “body”
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7.
Terms for water soluble (water attracting) vs. water insoluble (water repelling)
Hydrophilic (polar) vs. Hydrophobic (nonpolar)-
8.
Location and function of the various lipase enzymes.
Lingual lipase (mouth), gastric lipase (stomach… diglycerides) and pancreatic lipase (Small
intestine, monoglycerides & fatty acids)
Date:
9. Role of cholesterol. “precursor”…where it is made… vitamin D, bile acids, and sex hormones;
made in the liver
10. List the various types of lipoproteins and role of each
LDL-low density lipoprotein, mostly made of cholesterol, deliver cholesterol to your cells; VLDLvery low density lipoprotein, main role is to deliver fat that is made in the liver to tissues of the
body; HDL-high density lipoprotein, remove cholesterol from tissues and delivers it to the liver
to be used as part of bile or removed from body; chylomicrons- transport carrier, moves fat and
cholesterol through lymph and blood
11. Recommended amounts of fat… 20-35% of our daily caloric intake; less than 10% should be
saturated; 5-10% should come from source of linoleic fatty acid (one of the EFA’s)
12. Fat in foods is a source of ___texture, flavor, enhance aroma, satiety____ … in food, and
_insulation, stored energy, absorption of vitamins A, D, E & K, protection (cushioning)
component of cell membrane, protein transport_____ in the body.
13. Best sources (fish) of omega-3 fatty acids
Important to eat “proper” amount; salmon, sardines, herring
14. Sources of dietary cholesterol…which promote increased levels of LDL cholesterol carriers?
Only found in foods from animal sources; egg yolks being a significant contributor
15. Good sources of the two essential fatty acids…name the EFA’s too. Which do you need more of?
Flaxseed, soybean oil, walnuts; linoleic fatty acid, alpha-linolenic fatty acid; linoleic
16. What two things can be done to decrease LDL, and improve HDL levels, these are not dietary
practices… Manage your weight & take part in regular physical activity
17. Trans fats are unhealthy for your heart because they increase LDL cholesterol (bad) levels and
at the same time decrease HDL cholesterol (good) levels
18. Why did the FDA mandate that fat-soluble vitamins be added to the fat substitute olestra?
The olestra stops fat from being absorbed and therefore might prevent the body from being
able to absorb fat soluble vitamins…added so that the body would have vitamins available to be
absorbed by any fat in the diet
19. Arterial plaque contains what types of cells and minerals?
Foam cells, platelets, calcium,…
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20. Describe the Mediterranean Diet Pyramid.
A “diet” developed in the Mediterranean region and studied in the 1960’s, pyramid has a base
depicting social activities including both physical pursuits & meals together; the major portion is
fruits, vegetables, nuts, legumes and whole grains along with olive oil (most meals); fish and
seafood (2 x’s a week) than in smaller amounts poultry and eggs (max 4/week) and red meat &
sweets “few and far between” at the top (holidays…)
21.What is the role of phytosterols? The plant cholesterol-like substance is known as phytosterols,
found in plant cell membranes. This sterol type may help lower LDL cholesterol so it may be
known as good cholesterol. Soybean oil, many fruits, vegetables, legumes, nuts cereals and
sesame seeds are some of the foods in which this sterol is found.
22. Causes of atherosclerosis …the exact cause is unknown, begins w/injury to the lining of arteries,
high BP, high blood levels of cholesterol & fat, diabetes and smoking are likely contributors
23. The primary risk factor for heart disease is having elevated levels of LDL cholesterol carriers.
24. Factors you can vs. cannot control in regards to heart disease
Can Control
Cannot Control
Type 2 diabetes
Age
High BP
Gender
Smoking
Family history of heart disease
Physical inactivity
Type 1 diabetes
Excess weight
A low HDL “good” cholesterol level
A high LDL “bad” cholesterol level
25. Appropriate ranges for good & bad cholesterol, total too
Total less than or about 200; good OK is 40-60, good is above 60; bad below 100 best or range of
about 120-100
26. Fat-free, Reduced-fat…calorie contents and health benefits if “eaten” correctly
If “eaten correctly” these food products should help reduce calories and fat in some
foods but should not be eaten to displace naturally low-fat and healthier foods such as
fruits and vegetables
27. Function of carbohydrate based fat substitutes
Fat substitutes should provide all the properties of fat but with fewer calories;
Carbohydrate-based fat substitutes reduce fat but may not reduce calories; they tend to
help retain moisture and provide a fatlike texture.
28. What components make up a phospholipid? Glycerol “backbone” or “head” w/phosphate group
and 2 fatty acids making up the “tail”
29. Name the three main types of lipids. Triglycerides, phospholipids, sterols
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30. What is syndrome X? Syndrome X, also called metabolic syndrome, refers to a cluster of many
factors that increase the risk of heart disease; ex.-abdominal obesity, insulin resistance, high BP,
low levels of HDL cholesterol…
31. Describe the Mediterranean Diet Pyramid. Oops already asked!!!
32. What is the difference between a saturated and unsaturated fatty acid (composition,
appearance, typical source)? Discuss their effects on blood lipid levels. see #4
Phospholipid
sterol
micelle
1. Flavonoids… Flavonoids are phytochemicals found in fruits, vegetables, tea, nuts, and seeds.
They are similar to antioxidants, helping to prevent LDL cholesterol from being oxidized in the
body.
Hydrogenation…trans fats…
End of ch rv pp. 178-179
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Nutrition & the Human Body