Deck 5: Lipids

Question 1

Immediately after a meal, newly digested and absorbed dietary fats appear in the lymph, and then blood, as part of which of the following?

A) LDL
B) HDL
C) chylomicrons
D) cholesterol

Answer 1

Low-density lipoproteins, these molecules carry phospholipids with , proteins with , triacylglycerol with .They play the role of delivering cholesterol to peripheral tissues. They are named as bad cholesterol as they are not heart-healthy if in excess.
So, option a is an incorrect option.
High-density lipoproteins, these lipoproteins carry phospholipids with , proteins with and triacylglycerol of .These lipoproteins play a role in transporting excess cholesterol, triglycerides, and phospholipids to liver where they get broken down. These are considered as good cholesterol as they help in keeping blood vessels in good condition preventing problems related to atherosclerosis.
So, option b is an incorrect option.
Cholesterol plays some important role in our body like building new cells in our body, in insulating nerves of our body; in the synthesis of hormones etc. This cholesterol is synthesized in our body in the liver. Along with this concentration, some cholesterol is sent into our body through the food we take.So, option d is an incorrect option.
Chylomicrons, these molecules comprises triacylglycerol of , phospholipids and proteins less than .These are the lipids that got absorbed from the lipid-rich diet and enter the bloodstream through lymphatic system. These molecules help in transporting triglycerides to liver, adipose tissue, skeletal tissue etc from gastrointestinal tract.
Hence, the correct option is

Question 2

Does the total cholesterol concentration in the bloodstream tell the whole story with respect to cardiovascular disease risk?

Answer 2

Cholesterol plays some important role in our body like building new cells in our body, in insulating nerves of our body; in synthesis of hormones etc. This cholesterol is synthesized in our body in the liver. Along with this concentration, some cholesterol is sent into our body through the food we take. Generally, animal related food like meat, eggs, and milk etc supply good amounts of cholesterol to our body. Taking fat food in recommended level is good but excess intake caused cholesterol levels in blood to rise, this may be lead to risk of getting heart diseases.
When excess cholesterol gets accumulated in the blood, they get deposited in the walls of arteries resulting in a process named as atherosclerosis. As the walls of arteries get narrowed, the flow of blood moving towards heart muscle gets blocked due to which blood cannot transport oxygen to heart leading to pain in the chest. And if complete blockage of blood supply to the heart occurs, it leads to heart attack.LDL cholesterol is the bad cholesterol that takes main role in blocking artery walls.HDL cholesterol which is known as good cholesterol helps in clearing this bad cholesterol from the blood. So high intake of cholesterol and triglycerides lead to cardiovascular diseases.

Question 3

Margarine usually is made by a process called ______, in which hydrogen atoms are added to carbon-carbon double bonds in the polyunsaturated fatty acids found in vegetable oils.

A) saturation
B) esterification
C) isomerization
D) hydrogenation

Answer 3

Saturation is the process in which complete penetration takes place. In lipids, saturated fats are those whose hydrocarbon chain does not carry any double bonds instead bind with just hydrogen atoms is saturation.
So, option a is an incorrect option.
Esterification is a process through which esters are produced when acid and alcohol combined. This reaction is observed in acidic environments.
So, option b is an incorrect option.
Isomerisation is the process where one molecule with the same atoms is transformed into another molecule carrying same atoms but with different spacial arrangement.
So, option c is an incorrect option.
Portions of Margarine are developed when blend of vegetable oil is made to emulsified with the help of hydrogenation process. If half hydrogenation takes place, it converts to transfat which is very bad for health. Consumption of trans fat leads to several cardiac problems.
Hence, the correct option is

Question 4

High blood concentrations of ______ decrease the risk for cardiovascular disease.

A) low-density lipoproteins
B) chylomicrons
C) high-density lipoproteins
D) cholesterol

Question 5

Is Your Diet High in Saturated and Trans Fat?
Instructions: In each row of the following list, circle your typical food selection from column A or B.
Interpretation
The foods listed in column A tend to be high in saturated fat, trans fatty acids, cholesterol, and total fat. Those in column B generally are low in these dietary components. If you want to help reduce your risk of cardiovascular disease, choose more foods from column B and fewer from column A.

Question 6

List the four main risk factors for the development of cardiovascular disease.

Question 7

Describe the chemical structures of saturated and polyunsaturated fatty acids and their different effects in both food and the human body.

Question 8

Phospholipids such as lecithin are used extensively in food preparation because they

A) provide the agreeable feel of fat melting on the tongue.
B) are excellent emulsifiers.
C) provide important textural features.
D) impart delicate flavors.

Question 9

Essential fatty acids that cause a decrease in blood clotting are

A) omega-3.
B) omega-6.
C) omega-9.
D) prostacyclins.

Question 10

What three lifestyle factors decrease the risk of cardiovascular disease development?

Question 11

Applying the Nutrition Facts Label to Your Daily Food Choices
Imagine that you are at the supermarket looking for a quick snack to help you keep your energy up during afternoons. In the snack section, you settle on two choices (see labels a and b). Evaluate the products using the table on the left.

Question 12

The main form of lipid found in the food we eat is

A) cholesterol.
B) phospholipids.
C) triglycerides.
D) plant sterols

Question 13

Relate the need for omega-3 fatty acids in the diet to the recommendation to consume fatty fish at least twice a week.

Question 14

When are medications most needed in cardiovascular disease therapy, and how in general do the various classes of medications operate to reduce risk?

Question 15

Cholesterol is

A) a dietary essential; the human body cannot synthesize it.
B) found in foods of plant origin.
C) an important part of human cell membranes and necessary to make some hormones.
D) All of the above.

Question 16

Allison has decided to start eating a low-fat diet. Allison has mentioned to you that all she needs to do is add less butter, oil, or margarine to her foods and she will dramatically lower her fat intake. How can you explain to Allison that she needs to be aware of the hidden fats in her diet as well?

Question 17

Describe the structures, origins, and roles of the four major blood lipoproteins.

Question 18

Advertisements often claim that fats are bad. Your classmate Mike asks, "If fats are so bad for us, why do we need to have any in our diets?" How would you answer him?

Question 19

Which of the following groups of foods would be important sources of saturated fatty acids?

A) olive oil, peanut oil, canola oil
B) palm oil, palm kernel oil, coconut oil
C) safflower oil, corn oil, soybean oil
D) All of the above.

Question 20

What are the recommendations from various health-care organizations regarding fat intake? What does this mean in terms of food choices?

Question 21

Lipoproteins are important for

A) transport of fats in the blood and lymphatic system.
B) synthesis of triglycerides.
C) synthesis of adipose tissue.
D) enzyme production.

Question 22

What are two important attributes of fat in food? How are these different from the general functions of lipids in the human body?

Question 23

Which of the following foods is the best source of omega-3 fatty acids?

A) fatty fish
B) peanut butter and jelly
C) lard and shortenings
D) beef and other red meats

Question 24

Describe the significance of and possible uses for reduced-fat foods.