Chapter 6: Lipids: Triglycerides, Phospholipids, and Sterols (Smartbook)

Obesity, certain cancers, and cardiovascular disease are all serious health conditions that often result from consuming high amounts of ______.

minerals

lipids

carbohydrates

vitamins

lipids

The major classes of lipids include: (Select all that apply)

triglycerides.

saturated fatty acids.

phospholipids.

sterols.

triglycerides.

phospholipids.

sterols.

What are the major functions of fatty acids and triglycerides in the body? (Select all that apply)

To provide building blocks for enzymes

To aid in the absorption of fat-soluble vitamins

To aid in transport of water-soluble vitamins

To insulate and protect the body

To provide energy

To aid in the absorption of fat-soluble vitamins

To insulate and protect the body

To provide energy

A(n) ______ fatty acid contains at least one double bond while a(n) ______ fatty acid has no double bonds.

saturated; unsaturated

unsaturated; saturated

unsaturated; saturated

Fatty acids containing one carbon-carbon double bond are called ______ fatty acids, while those with two or more are called ______ fatty acids.

monounsaturated, polyunsaturated

The major adverse health conditions associated with consuming high amounts of fat are: (Select all that apply)

certain cancers.

heart disease.

stroke.

obesity.

asthma.

osteoporosis.

certain cancers.

heart disease.

stroke.

obesity.

An omega-3 fatty acid is:

saturated.

unsaturated.

unsaturated.

Which of the following substances are types of lipids? (Select all that apply)

Cholesterol

Glycogen

Polypeptides

Amylase

Triglycerides

Cholesterol

Triglycerides

Maintaining cell membranes, insulating the body against cold temperatures, cushioning the body against bumps and blows, and producing steroid hormones are all traits of which nutrient?

Proteins

Lipids

Vitamins

Carbohydrates

Lipids

Match the the fatty acid type with its correct chemical structure description.

(Contains no carbon-carbon double bonds, Contains one carbon-carbon double bond, Contains two or more carbon-carbon double bonds)

Saturated fatty acid <--> _____

Monounsaturated fatty acid <--> _____

Polyunsaturated fatty acid <--> _____

The main difference in chemical structure between monounsaturated and polyunsaturated fatty acids is that polyunsaturated fatty acids contain:

only carbon-carbon single bonds.

two or more carbon-carbon double bonds.

one carbon-carbon double bond.

two or more carbon-carbon double bonds.

The type of polyunsaturated fatty acid with the first double bond at the third carbon from the omega end of the molecule is an omega-______ fatty acid.

3

The class of nutrients that consists of triglycerides, phospholipids, and sterols is called ______

lipids

The difference between fats and oils is that ______ are solid at room temperature and ______ are liquid at room temperature.

fats, oils

Which statement is true about essential fatty acids?

Only alpha-linolenic acid is considered essential.

Only alpha-linolenic acid and linoleic acid are considered essential.

Oleic, alpha-linolenic and linoleic acids are all considered essential.

Only alpha-linolenic acid and oleic acid are considered essential.

Only alpha-linolenic acid and linoleic acid are considered essential.

The type of fatty acid that must be supplied by the diet is a(n) ______ fatty acid.

essential

What is a symptom associated with insufficient consumption of essential fatty acids?

Hair loss

Depression

Headaches

Diarrhea

Hair loss

What is the chemical structure of an omega-3 fatty acid?

It contains three consecutive carbon-carbon double bonds within the carbon chain.

It contains the first carbon-carbon double bond on the third carbon from the omega end of the carbon chain.

It contains the first carbon-carbon double bond on the third carbon from the acid end of the carbon chain.

It contains the first carbon-carbon double bond on the third carbon from the omega end of the carbon chain.

Whole milk and whole milk products, butter, and meat from grass-fed cows contain small amounts of naturally occurring ______.

trans fat conjugated linoleic acid (CLA)

partially hydrogenated oils (PHOs)

oleic acid, a cis fatty acid

trans fat conjugated linoleic acid (CLA)

Foods high in saturated fat tend to be ______ at room temperature, whereas foods low in saturated fat tend to be ______ at room temperature.

solid, liquid

What is a triglyceride?

A molecule consisting of three fatty acids bonded to a glycerol

A fatty acid molecule containing three carbon-carbon double bonds

Three-carbon alcohol molecule

A waxy lipid found in all body cells

A molecule consisting of three fatty acids bonded to a glycerol

Which fatty acids are considered essential fatty acids? (Select all that apply)

Oleic acid

Alpha-linolenic acid

Stearic acid

Linoleic acid

Alpha-linolenic acid

Linoleic acid

______ fatty acids must be supplied by the diet, whereas ______ fatty acids can be synthesized by the body and do not need to be supplied by the diet.

Omega-3; omega-6

Nonessential; essential

Essential; nonessential

Omega-6; omega-3

Essential; nonessential

About 95% of lipids in the body and in food are in the form of ______.

triglycerides

What are some deficiency symptoms experienced with inadequate consumption of essential fatty acids? (Select all that apply)

Memory loss

Scaly skin

Hair loss

Impaired wound healing

Scaly skin

Hair loss

Impaired wound healing

Choose the foods that naturally contain small amounts of trans fats.

Whole milk and whole-milk products

Meat

Butter

Oils

Whole milk and whole-milk products

Meat

Butter

A lipid that has three fatty acids attached to a three-carbon compound called glycerol is a(n) ______

triglyceride

Dietary fats and oils are classified as saturated, monounsaturated, or polyunsaturated based on:

the physical state (liquid or solid) of the fat at room temperature.

the smell and taste of the fat.

the type of fatty acid present in greatest concentration.

the type of fatty acid present in greatest concentration.

What are some good food sources of monounsaturated fats? (Select all that apply)

Canola oil

Olive oil

Butter

Peanut oil

Canola oil

Olive oil

Peanut oil

What is one characteristic that lipids found in foods and in the body have in common?

They are mostly in the form of phospholipids.

They are mostly in the form of triglycerides.

They are mostly in the form of cholesterol.

They are mostly in the form of diglycerides.

They are mostly in the form of triglycerides.

Some types of plant oils, especially tropical oils such as coconut and palm oils, contain high amounts of ______ fatty acids

saturated

unsaturated

saturated

There are no foods that naturally contain trans fats.

True

False

False

Populations who consume diets rich in ______ and trans fats have higher risks of cardio-vascular disease than those whose diets contain ______ fats.

saturated, unsaturated

The classification of fats and oils is based on the type of fatty acid present in greatest concentration.

True

False

True

A substance that keeps water-soluble and water-insoluble compounds mixed together is called a(n) ______.

triglyceride

plant sterol

emulsifier

emulsifier

Olive oil is a rich source of ______ fatty acids.

saturated

polyunsaturated

monounsaturated

monounsaturated

The most abundant phospholipid in food is ______.

arachidonic acid

linoleic acid

stearic acid

lecithin

lecithin

Which of the following contain high amounts of saturated fatty acids? (Select all that apply)

Olive oil

Palm oil

Coconut oil

Peanut oil

Palm oil

Coconut oil

Choline is a(n) ______ used to produce ______.

saturated fatty acid; hormones

steroid; hormones

phospholipid; neurotransmitters

unsaturated fatty acid; neurotransmitters

phospholipid; neurotransmitters

A sterol is a lipid composed of ______

a glycerol backbone, phosphate group and two fatty acids

a glycerol backbone and three fatty acids

long-chain polyunsaturated fatty acids

linked carbon rings

linked carbon rings

People who consume diets rich in which of the following tend to be at a higher risk for developing cardiovascular disease?

Monounsaturated fats

Polyunsaturated fats

Saturated fats

Saturated fats

An emulsifier ______.

is a type of triglyceride

keeps water-soluble and water-insoluble compounds mixed together

is a component of most plant-based oils

is the part of a molecule that avoids water and attracts lipids

keeps water-soluble and water-insoluble compounds mixed together

The lipid that cells use to synthesize a variety of substances, including vitamin D, and steroid hormones such as estrogen and testosterone is ______. This lipid is not metabolized for energy.

cholesterol

Lecithin is a common example of a(n) ______, which is naturally found in plant and animal foods.

phospholipid

What are some examples of food sources that contain cholesterol? (Select all that apply)

Eggs

Ice cream

Chicken

Peanuts

Eggs

Ice cream

Chicken

A water-soluble vitamin-like compound found in lecithin, used to produce one of the neurotransmitters, is ______.

choline

The most frequently discussed sterol found in the body is ______.

cholesterol

Cholesterol cannot be synthesized by the body.

True

False

False

Because plant sterols and stanols compete with cholesterol for intestinal absorption, the amount of cholesterol that is absorbed may be reduced.

True

False

True

Which of the following are functions of cholesterol? (Select all that apply)

Synthesis of certain carbohydrates

Synthesis of certain hormones

Incorporation into cell structures

Synthesis of certain bile acids

Synthesis of certain hormones

Incorporation into cell structures

Synthesis of certain bile acids

Choose the food that does not contain cholesterol.

Shrimp

Egg

Turkey, ground

Bagels

Bagels

Which statement regarding digestion is true?

Digesting carbohydrates is a more complicated process than digesting lipids.

Digesting lipids is a more complicated process than digesting carbohydrates.

Digesting lipids is a more complicated process than digesting carbohydrates.

Which types of lipids are synthesized by the body?

Triglycerides

Omega-3 fatty acids

Phospholipids

Cholesterol

Triglycerides

Phospholipids

Cholesterol

Choose the statements that are true regarding plant food sterols and stanols. (Select all that apply)

Plants contain sterols similar to cholesterol.

Plant sterol intake poses the same heart health risks associated with cholesterol intake.

Plant sterols have blood cholesterol-lowering properties.

Some plants actually contain cholesterol.

Plants contain sterols similar to cholesterol.

Plant sterols have blood cholesterol-lowering properties.

Lipase is an enzyme that ______.

breaks down fats

is produced in the gallbladder

is produced in the liver

is not present in the stomach

breaks down fats

When comparing carbohydrates and lipids, digesting ______ is a more complicated process than digesting ______, because the majority of this type of nutrient in foods are not water soluble and the digestive process involves considerable amounts of water.

lipids, carbohydrates

The primary site of lipid digestion is the ______ ______.

small intestine

Cholesterol lowering margarines contain plant ______, which may lower cholesterol in people with mildly elevated cholesterol levels.

sterols

Compounds that enhance digestion and absorption by emulsifying lipids in the watery environment of the small intestine are called ______ salts.

bile

The enzyme that plays an important role in fat digestion by breaking down lipids is called ______.

lipase

Pair the fatty acid chain length with its correct path of absorption.

(Diffuse into the absorptive cells of villi and then enter the capillary network; Incorporated into micelles, absorbed into enterocytes, incorporated into chylomicrons, and transferred to lacteals)

Short and medium-chain fatty acids <--> ______

Long-chain fatty acids <--> ______

Short and medium-chain fatty acids <--> Diffuse into the absorptive cells of villi and then enter the capillary network

Long-chain fatty acids <--> Incorporated into micelles, absorbed into enterocytes, incorporated into chylomicrons, and transferred to lacteals

Fat malabsorption can be caused by diseases that affect the ______.

salivary glands

small intestine

stomach

liver

small intestine

The primary site of lipid digestion is the ______.

stomach

small intestine

large intestine

small intestine

Even though it is a small amount, lipid digestion begins in the ______.

large intestine

stomach

small Intestine

liver

stomach

______ transport lipids from the small intestine and liver to body tissues.

Lipoproteins

Electrolytes

Hormones

Lipoproteins

Bile salts ______.

signal the pancreas to release pancreatic lipase

control the release of cholecystokinin

disperse lipids into small particles for greater enzyme access

catalyze reactions to break down triglycerides into monoglycerides and fatty acids

disperse lipids into small particles for greater enzyme access

Which of the following can enter the bloodstream directly after being absorbed? (Select all that apply)

Medium-chain fatty acids

Short-chain fatty acids

Long-chain fatty acids

Medium-chain fatty acids

Short-chain fatty acids

When VLDLs deliver triglycerides to body cells, these particles become ______-______ lipoprotein (LDL) particles.

low-density

A condition characterized by diarrhea, rapid weight loss, and fatty stools is called fat ______.

malabsorption

Reverse cholesterol transport, returning old cholesterol to the liver for recycling, is carried out by ______-______ lipoprotein (HDL) particles.

high-density

Choose the best answers to the statements below and place in the correct order. The primary site of lipid digestion and absorption occurs in the ______. Bile acids produced in the ______ and stored in the ______ aid in lipid digestion by emulsifying lipids. The ______ secretes lipase into the small intestine to aid in the digestion of fat.

(Pancreas, Small Intestine, Liver, Gallbladder)

1. Small Intestine

2. Liver

3. Gallbladder

4. Pancreas

Lipoproteins are water-soluble structures that transport ______ through the bloodstream.

water

lipids

carbohydrates

lipids

Soluble fiber lowers blood cholesterol by: (Select all that apply)

disrupting enterohepatic circulation.

increasing the surface area of molecules so enzyme action is increased.

interfering with bile absorption.

reducing cholesterol absorption.

disrupting enterohepatic circulation.

interfering with bile absorption.

reducing cholesterol absorption.

In the small intestine, ______ fiber interferes with bile salt reabsorption.

soluble

LDLs transport ______ to tissues.

cholesterol

amino acids

monosaccharides

glycerol

cholesterol

High-density lipoprotein (HDL) particles ______.

return cholesterol to the liver for recycling

deliver triglycerides to body cells

deliver cholesterol to body cells

return cholesterol to the liver for recycling

The 2020-2025 Dietary Guidelines for Americans recommend that adults should emphasize foods that are rich sources of ______ and ______ fatty acids, such as fish, nuts, and vegetable oils.

polyunsaturated, monounsaturated

Interfering with enterohepatic circulation can ______ blood cholesterol levels because the liver must use cholesterol to make new bile salts.

reduce

increase

reduce

Soluble fiber in the GI tract binds with bile, which prevents the bile salts from being reabsorbed, resulting in new bile being made from ______.

cholesterol

amino acids

glucose

dietary fiber

cholesterol

According to the Dietary Guidelines, to reduce risk for cardiovascular disease, saturated fats should contribute less than ______% of the total calories for an adult.

10

Match the condition on the left with the best definition on the right.

(Long-term disease process in which plaques build up inside the arterial walls; A loss of arterial flexibility of "hardening of the arteries")

Atherosclerosis <--> ______

Arteriosclerosis <--> ______

Atherosclerosis <--> Long-term disease process in which plaques build up inside the arterial walls

Arteriosclerosis <--> Choice

A loss of arterial flexibility or "hardening of the arteries"

Arterial plaques represent the buildup of ______ in an artery.

protein

fat

carbohydrate

fat

The AMDR is 20 to 35% for fat and should come predominately from foods rich in ______ fatty acids, such as fish, nuts, and vegetable oils. (Select all that apply)

cis and trans

polyunsaturated

saturated

monounsaturated

polyunsaturated

monounsaturated

______ is a modifiable risk factor for CVD, while ______ is a nonmodifiable risk factor.

Physical inactivity; family history of CVD

Diabetes mellitus; diet lacking balance and nutrient-dense options

Advanced age; race/ethnic background

Tobacco use; untreated sleep apnea

Physical inactivity; family history of CVD

A Blank______ risk of developing CVD is less than that of a Blank______ of the same age.

woman's; man

man's; woman

woman's; man

According to the Dietary Guidelines, cholesterol intake should be _____.

35% of total kilocalorie intake

limited

200 milligrams per day

10% of total kilocalorie intake

limited

The long-term process in which plaques build up inside arterial walls is called ______

atherosclerosis

The cholesterol carried by LDL is often called "______" cholesterol because LDL conveys the lipid to tissues that contribute to atherosclerotic plaques.

bad

Fatty buildup in the artery is known as arterial ______.

plaques

An LDL level of 175 would be classified by the American Heart Association as ______.

near optimal

borderline high

high

very high

high

Nonmodifiable risk factors for cardiovascular disease include:

male sex.

premenopausal female.

family history (genetics).

increasing age.

male sex.

family history (genetics).

increasing age.

Reducing the consumption of solid fats and replacing them with foods that are rich in unsaturated fats will most likely cause a person's risk of developing atherosclerosis to ______.

increase

remain the same

decrease

decrease

Which gender is more prone to heart attacks?

Men

Women

Men

Pair the fatty acid with its correct effect on blood clotting and inflammation.

(Increases blood clotting and inflammation; Decreases blood clotting and inflammation)

Omega-3 fatty acid <--> ______

Omega-6 fatty acid <--> ______

Omega-3 fatty acid <--> Decreases blood clotting and inflammation

Omega-6 fatty acid <--> Increases blood clotting and inflammation

HDL cholesterol is considered "______" cholesterol because it does not contribute to plaque formation.

good

In a healthy person, the liver synthesizes ______ cholesterol when dietary cholesterol intake is higher.

less

an equivalent amount of

more

less

Match the blood lipid level on the left with the American Heart Association's classification on the right.

(Borderline high, Low, Optimal, Desirable)

Cholesterol < 200 mg/dl <--> ______

LDL Cholesterol <100 mg/dl <--> ______

HDL Cholesterol < 40 mg/dl for males, < 50 mg/dl for females <--> ______

HDL Cholesterol < 40 mg/dl for males, < 50 mg/dl for females drop zone empty.

Triglycerides of 130-159 mg/dl <--> ______

Cholesterol < 200 mg/dl <--> Desirable

LDL Cholesterol <100 mg/dl <--> Optimal

HDL Cholesterol < 40 mg/dl for males, < 50 mg/dl for females <--> Low

HDL Cholesterol < 40 mg/dl for males, < 50 mg/dl for females drop zone empty.

Triglycerides of 130-159 mg/dl <--> Borderline high

Choose dietary changes that will most likely lower the risk of atherosclerosis development. (Select all that apply)

Limit trans fat intake

Replace foods that are rich in saturated fats with foods higher in unsaturated fats

Reduce consumption of saturated fat to less than 10% of total calories

Ensure that monounsaturated fat intake is at least 25% of total calories

Limit trans fat intake

Replace foods that are rich in saturated fats with foods higher in unsaturated fats

Reduce consumption of saturated fat to less than 10% of total calories

Women are more prone to heart attacks than men.

True

False

False

Which cooking method best reduces fat intake?

Stir-frying

Breading

Frying

Steaming

Steaming