Chapter 5 Nutrition

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  1. When a fatty acid is described as being saturated, it means that it ________ .
    Contains only single bonds between its carbon atoms
  2. The shorthand used by chemists to denote fatty acids is based on which guidline
    The first number indicates the number of carbon atoms and the second number indicates the number of double bonds.
  3. The position of the double bond closest to the methyl (CH3) end of a fatty acid is described by a(n) ________ number.
    omega
  4. The appearance of trans fatty acids in a food product indicates ________ .
    the presence of hydrogenated fats
  5. When examining a molecule of lecithin, chemists note that a phosphate group and a molecule of ________ occupy the third attachment site.
    Choline
  6. What members of the lipid family are soluble in both water and fat?
    Phospholipids
  7. What happens to the bile that is reabsorbed by the small intestine?
    The bile is recycled via the liver to the gallbladder
  8. What blood lipid is linked most directly to heart disease?
    LDL cholesterol
  9. When food is consumed, any excess energy is stored as fat in the _____.
    Liver
  10. What is the primary role of triglycerides?
    They provide the cells with energy
  11. A desirable blood lipid profile would include a(n) ________ .
    LDL cholesterol of <100 mg/dl
  12. Atherosclerosis is the main cause of ________ .
    cardiovascular disease
  13. In general, mercury is relatively high in ________ .
    Shark
  14. If a fat source is considered to represent discretionary kcalories, how should this be interpreted?
    This fat source is high in saturated fat and people should limit its intake
  15. Olestra is an example of a(n) ________ .
    artificial fat

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Bnasty
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Chapter 5 Nutrition
Updated:
2017-12-04 21:35:52
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