Chapter 5: Medicine Quiz

TRUE
Explanation: Lipids are a group of organic substances that are insoluble in water. This means that they cannot be dissolved in water and will instead remain as a separate layer on top of the water. Lipids include fats, oils, waxes, and certain vitamins and hormones.

Essential Fatty Acids
Explanation: One potential problem with an extremely low-fat diet is that it may be deficient in essential fatty acids. Essential fatty acids are necessary for the body to function properly, and they can be found in foods like nuts, seeds, and fish.

Butter
Explanation: Dietary cholesterol is found in animal products such as meat, poultry, fish, and dairy. It is not found in plant foods. The food items that would contain the highest amount of dietary cholesterol are those that are high in animal fat, such as butter, cheese, and red meat.

Butter & lard
Explanation: Saturated fatty acids are found in animal products such as meat and dairy, as well as in some plant-based oils like coconut oil. Saturated fats tend to be solid at room temperature, and they can raise your LDL (bad) cholesterol levels and increase your risk for heart disease.

225
Explanation: A gram of fat provides 9 calories, so 25 grams of fat would provide 225 calories.

Hydrogentation creates a heart healthy product

Trans. Fats
Explanation: The FDA requires that all food manufacturers list the nutritional content of their products on the so-called Nutrition Facts" panel. This includes information on the amount of calories, fat, cholesterol, sodium, carbohydrates, protein, and other nutrients in the product."

Small Intestines
Explanation: The body digests fat primarily in the small intestine. Bile from the liver helps break down fats into small droplets, which are then absorbed into the bloodstream.

Large Intestines
Explanation: The organs that assist in the digestion of lipids are the mouth, stomach, small intestine, and large intestine. The organ that does not assist in the digestion of lipids is the kidney.

Mix & break up fat into smaller prices or droplets
Explanation: The stomach is responsible for breaking down fats into smaller particles that can be easily digested by the small intestine. Fats are broken down by stomach acids and enzymes that break down fat molecules into smaller fatty acids and glycerol.

transport endogenous triglycerides to the various tissues in the body
Explanation:The stomach is responsible for breaking down fats into smaller particles that can be easily digested by the small intestine. Fats are broken down by stomach acids and enzymes that break down fat molecules into smaller fatty acids and glycerol.

Trans. Fatty Acids, Saturated Fatty Acids, & Cholesterol
Explanation: Saturated fats are known to elevate blood cholesterol levels. These fats are found in animal products such as meat and dairy, as well as in some plant-based oils such as coconut and palm oil. When consumed in excess, saturated fats can increase the levels of LDL (鈥渂ad鈥? cholesterol in the blood, which can lead to an increased risk of heart disease.

Polyunsaturated Fatty Acids
Explanation: Fatty acids with two or more double bonds are polyunsaturated fatty acids.

20-35%
Explanation: 20-35%

helps transport protein across cell membranes
Explanation: Cholesterol is a type of sterol which has several roles and functions that include all of the following EXCEPT the production of bile acids. Bile acids are produced by the liver and are important for the digestion and absorption of fats.

FALSE
Explanation: When the body does not have enough fat coming in from the diet, it can make its own fat from other nutrients. This process is called synthesis. The body needs fat for many different functions, including insulation, energy storage, and cell structure.

4 calories per gram
Explanation: A. Fats help to insulate the body.B. Fats help to protect organs.C. Fats provide a source of energy.D. Fats help to produce hormones.Fats help to insulate the body by trapping heat in and keeping the body warm. Fats also help to protect organs by cushioning them and absorbing shock. Fats provide a source of energy by releasing fatty acids into the bloodstream which can be used by the body for energy. Fats also help to produce hormones by releasing hormones like estrogen and testosterone into the body.

TRUE
Explanation: The addition of fat to a product increases its susceptibility to oxidation and shortens its shelf life because fat is a highly reactive molecule that readily undergoes oxidation. Oxidation is a chemical reaction that produces free radicals, which are highly reactive molecules that can damage cells and lead to inflammation.

chain length, saturation, shape
Explanation: Triglycerides are classified by their:length of their fatty acid chainssaturation of their fatty acid chainsnumber of double bonds in their fatty acid chainsTriglycerides are classified by the length of their fatty acid chains. The most common triglycerides have fatty acid chains that are 16 or 18 carbons long. These triglycerides are called palmitic acid and stearic acid, respectively. Triglycerides with longer fatty acid chains are called long-chain triglycerides (LCTs), while those with shorter fatty acid chains are called short-chain triglycerides (SCTs).The saturation of a triglyceride's fatty acid chains refers to the number of hydrogens bonded to the carbons in the chain. Saturated fatty acids have no double bonds between carbons, while unsaturated fatty acids have at least one double bond. The most common saturated fatty acids are palmitic acid and stearic acid, while the most common unsaturated fatty acids are oleic acid and linoleic acid.The number of double bonds in a triglyceride's fatty acid chains also affects its classification. Monounsaturated fatty acids have one double bond, while polyunsaturated fatty acids have two or more double bonds. The most common monounsaturated fatty acid is oleic acid, while the most common polyunsaturated fatty acids are linoleic acid and linolenic acid.

TRUE
Explanation: Phospholipids are produced in our bodies through a process called lipid biosynthesis. This process involves the synthesis of various fats and oils from simpler molecules such as glucose. Phospholipids are an important component of cell membranes and are required for the proper function of many enzymes and other proteins.