Carbs and lipids

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Author:
cheerios258
ID:
211090
Filename:
Carbs and lipids
Updated:
2013-04-02 23:54:49
Tags:
carbs
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Description:
nutrition
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  1. What are 3 types of lipids?
    Triglycerides, phospholipids, and sterols
  2. What is the most consumed type of lipid?
    triglycerides
  3. Why are phospholipids important?
    they are important for transporation
  4. What are sterols good for?
    cell membrane, precursor to Vit D, hormones and bile
  5. What determines if the lipid is solid or liquid?
    fatty acids
  6. What are trans fatty acids?
    man made by hydrogenation
  7. What kind of chain does a Cis fatty acid have?
    bent chain
  8. What kind of chain does a trans fatty acid have?
    chain is straighter
  9. What helps break down lipids?
    gastric lipase and salivary lipase
  10. Which lipoprotein picks up cholesterol for removal or recycling?
    A. Very-low-density  
    B. medium-density  
    C. high-density
    D. low-density  
    C. high-density
    (this multiple choice question has been scrambled)
  11. Which type of lipid transports other lipids through body fluids?
    A. triglyceride  
    B. phospholipids
    C. sterols  
    D. eicasanoids
    B. phospholipids
    (this multiple choice question has been scrambled)
  12. What is the recommended intake of fats in the diet?
    A. 25-40 %
    B. 20-35%  
    C. 10-25%  
    D. 15-30%  
    B. 20-35%
    (this multiple choice question has been scrambled)
  13. How many kcals/g of energy are derived from triglycerides?
    A. 4  
    B. 7  
    C. 9  
    D. 11
    C. 9
    (this multiple choice question has been scrambled)
  14. Large lipids are absorbed through __________ and travel through the ___________.
    A. intestinal villa; lymph  
    B. intestinal villa; hepatic portal vein  
    C. lacteal; hepatic portal vein  
    D. lacteal; lymph
    D. lacteal; lymph
    (this multiple choice question has been scrambled)
  15. Non-Essential fatty acids can be made in the body.  
    A) true  
    B) false
    A) true
  16. Saturation of a lipid is determined by its'…?
    A) chain length  
    B) lipid composition  
    C) double bonds  
    D) peptide bonds
  17.  _______________ are the building blocks of  all lipids.
    A) monosaturates
    B) fatty acids  
    C) glycerol  
    D) fatty aminos
    B) fatty acids
    (this multiple choice question has been scrambled)
  18. The earliest stage of cancer development is __________.
    A) regression
    B) promotion  
    C) progression  
    D) initiation  
    D) initiation
    (this multiple choice question has been scrambled)
  19. Lipid digestion begins in the _____________. A) mouth  
    B) stomach  
    C) duodenum  
    D) ileum
    A) mouth
  20. The AMDR for carbohydrate intake is which of the following?
    A) 45-65%  
    B) 35-55%  
    C) 65-85%
    D) 55-75%  
    A) 45-65%
    (this multiple choice question has been scrambled)
  21. Which of the following conditions causes one to permanently stop producing insulin even if they did at one time?
    A) Type I diabetes  
    B)  Gestational diabetes
    C)  Type II diabetes  
    A) Type I diabetes 
    (this multiple choice question has been scrambled)
  22.  Which hormone is released when the body detects high blood glucose levels?
    A)  insulin  
    B)  epinephrine  
    C)  ghrelin
    D) glucagon  
    A)  insulin
    (this multiple choice question has been scrambled)
  23. Which of the following class of enzymes breaks disaccharides into monosacharides for absorption?     
    A)  peptic
    B)  pancreatic  
    C)  linguinal  
    D)  brush boarder  
    D)  brush boarder
    (this multiple choice question has been scrambled)
  24. Functional fiber is the fiber found naturally in foods.
    A) True  
    B) False
    B) False
  25. Where does carbohydrate digestion begin?
    A)  large intestine
    B)  small intestine  
    C)  stomach  
    D)  mouth  
    D)  mouth
    (this multiple choice question has been scrambled)
  26.  Which of the following is “blood sugar?”
    A)  maltose  
    B) fructose  
    C)  glucose
    D)  galactose  
    C)  glucose
    (this multiple choice question has been scrambled)
  27. What are LDLs?
    Low density lipoproteins
  28. What % of Lipids should you consume?
    20-35%
  29. What is the ratio for omega 3 and fatty acids thats most perfered?
    For every 1 Omega-3 there are 6 Fatty acids
  30. What types are easier to break down?
    the kinkier chains

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