Nutrition of Lipids

<p>Chylomicron -&gt; VLDL -&gt; LDL -&gt; HDL (B)</p> Signup and view all the answers

<p>The liver both synthesizes and breaks down lipoproteins (C)</p> Signup and view all the answers

<p>Providing muscle energy (B)</p> Signup and view all the answers

<p>Hydroxyl group (C)</p> Signup and view all the answers

<p>Saturated fats (C)</p> Signup and view all the answers

<p>Linoleic acid (B)</p> Signup and view all the answers

<p>Providing structural and metabolic functions (A)</p> Signup and view all the answers

<p>They can help block the absorption of dietary cholesterol. (D)</p> Signup and view all the answers

<p>Bile emulsifies fat, increasing its surface area for enzyme action. (D)</p> Signup and view all the answers

<p>Pancreatic lipase (D)</p> Signup and view all the answers

<p>A small spherical structure that carries digested lipids through the small intestine. (A)</p> Signup and view all the answers

<p>Medium and short-chain fatty acids are directly absorbed into the bloodstream. (C)</p> Signup and view all the answers

<p>Chylomicrons package digested lipids for transport through the lymphatic system. (A)</p> Signup and view all the answers

<p>Cholecystokinin (CCK) (A)</p> Signup and view all the answers

<p>LDL (C)</p> Signup and view all the answers

<p>It creates trans fatty acids (C)</p> Signup and view all the answers

<p>Conjugated Linoleic Acid (CLA) (D)</p> Signup and view all the answers

<p>Glycerol, two fatty acids, phosphate group, choline (A)</p> Signup and view all the answers

<p>Emulsifier (D)</p> Signup and view all the answers

<p>5% (D)</p> Signup and view all the answers

<p>Possession of a multi-ring structure (C)</p> Signup and view all the answers

<p>Cholesterol is a component of bile, but its primary role is to emulsify fats, aiding in their digestion. (D)</p> Signup and view all the answers

<p>Liver synthesis (C)</p> Signup and view all the answers

<p>Plant sterols interfere with the absorption of dietary cholesterol by competing for the same absorption sites. (D)</p> Signup and view all the answers

<p>Providing energy for cellular processes (A)</p> Signup and view all the answers

<p>Triglycerides (C)</p> Signup and view all the answers

<p>9 kcal/g (A)</p> Signup and view all the answers

<p>20%-35% (A)</p> Signup and view all the answers

<p>0.6%-1.2% (A)</p> Signup and view all the answers

<p>Boost metabolism (A)</p> Signup and view all the answers

<p>Promote heart health (C)</p> Signup and view all the answers

<p>Linoleic acid (A)</p> Signup and view all the answers

<p>Flaxseed oil (D)</p> Signup and view all the answers

<p>Primarily found in fatty fish (D)</p> Signup and view all the answers

<p>It converts liquid fats into a more solid form. (C)</p> Signup and view all the answers

<p>Phospholipids have a phosphate group; triglycerides do not. (D)</p> Signup and view all the answers

<p>To carry cholesterol and triglycerides from the liver to the cells (A)</p> Signup and view all the answers

<p>They are removed by cells, forming LDL (D)</p> Signup and view all the answers

<p>HDL (C)</p> Signup and view all the answers

<p>Lingual lipase (C)</p> Signup and view all the answers

<p>Bile (D)</p> Signup and view all the answers

<p>Chylomicrons (A)</p> Signup and view all the answers

<p>They assist in the absorption of lipids in the enterocyte. (A)</p> Signup and view all the answers

<p>Hydrolyzes a small amount of fat (C)</p> Signup and view all the answers

<p>Through the intestinal lymph vessels (A)</p> Signup and view all the answers

<p>38% (C)</p> Signup and view all the answers

<p>Limit trans-fat intake (C)</p> Signup and view all the answers

Includes saturated fats, monounsaturated fats, polyunsaturated fats, phospholipids, and sterols.

The process of breaking down fats into absorbable units.

Complexes that transport lipids in the bloodstream; includes HDL and LDL.

Fats store energy, fuel muscles, provide padding, insulation, and are key in cell membranes.

Basic units of lipids; chains of carbons with hydrogen and a carboxyl group.

Lipids containing multiple rings of carbon atoms, example includes cholesterol.

Cholesterol emulsifies fat, acts as a chemical messenger, and aids in bone metabolism.

Cholesterol is synthesized in the liver from carbohydrates, proteins, and fats; not essential in the diet.

Sterols that help block dietary cholesterol absorption, found in fruits, vegetables, nuts, and fortified foods.

Limited fat digestion occurs in the mouth/stomach; most digestion occurs in the small intestine due to fat's insolubility.

Polyunsaturated fats beneficial for heart health, found in salmon and other fatty fish.

Unsaturated fats that have been hydrogenated, creating solid fats from oils, often unhealthy.

Process of adding hydrogen to unsaturated fats, leading to the creation of trans fats.

A naturally occurring trans fatty acid found in beef and milk, may aid weight loss.

A broad category of fats, including triglycerides, phospholipids, and sterols, in food and body.

Lipids that form cell membranes, with hydrophilic heads and hydrophobic tails.

A common phospholipid used as an emulsifier in food products; found in eggs and soybeans.

Lipoproteins that transport dietary lipids from the intestines to the liver and other tissues.

Leftover particles after cells extract lipids from chylomicrons; transported to the liver.

Very Low-Density Lipoprotein; made by the liver to transport triglycerides to tissues like adipose and muscle.

Low-Density Lipoprotein; derived from VLDL, it carries cholesterol and triglycerides to body cells.

High-Density Lipoprotein; it transports cholesterol from peripheral tissues back to the liver.

The main constituents of body fat in humans and animals; stored in adipose tissue.

The liver processes chylomicron remnants and synthesizes lipoproteins like VLDL.

Body fat stores that store energy in the form of lipids.

An enzyme secreted in the mouth that slightly hydrolyzes fats.

An enzyme in the stomach that hydrolyzes small amounts of fat.

A digestive fluid that emulsifies fats in the small intestine.

The process of breaking down fats into smaller droplets to enhance digestion.

A structure that helps in the absorption of lipids in the enterocyte.

Fatty acids that are absorbed directly into the blood after digestion.

The vessel that carries absorbed short- and medium-chain fatty acids to the liver.

The process where enterocytes absorb digestive products like fatty acids and cholesterol.

Fats that provide flavor, texture, and energy in the diet.

Dietary Reference Intake suggests 20%-35% of daily calories from fats.

Essential fatty acid like linoleic acid, recommended at 5%-10% of daily calories.

Essential fatty acids include α-linolenic acid, DHA, and EPA, recommended at 0.6%-1.2% of daily calories.

They lower triglycerides, blood pressure, and inflammation, protecting heart health.

Fats provide 9 kcal per gram, making them dense in energy.

Recommendation to reduce saturated fatty acids for better health.

Cholesterol is synthesized in the liver using carbohydrates, proteins, and fats.

Most fat digestion occurs in the small intestine due to fats’ insolubility in water; limited digestion occurs in the mouth and stomach.

An essential fatty acid (omega-6) not synthesized by the body; found in plant seeds and oils.

An essential omega-3 fatty acid found primarily in flaxseed; important for health.

Fatty acids that cannot be synthesized in the body, must be obtained through diet; include LA and ALA.

Identifies where unsaturation occurs in fatty acids, counted from the methyl end (n or omega system).

Major component of cellular membranes and helps maintain fluidity and structure.

Transports cholesterol from peripheral tissues back to the liver for disposal.

Carries cholesterol and triglycerides from the liver to cells throughout the body.

Mainly composed of triglycerides; made by liver cells for lipid transport.

Processes chylomicron remnants and synthesizes lipoproteins like VLDL.

Lipids should comprise 20%-35% of daily caloric intake according to DRI.

Lipids provide 9 kcal per gram, making them high in energy.

Lower blood triglycerides, blood pressure, and inflammation for heart protection.

Calculate calories from macronutrients to check dietary recommendations compliance.

Encourage limiting saturated and trans fats for better health outcomes.

System that transports chylomicrons due to their large size.

A protein that increases the solubility of medium and short-chain fatty acids.

Cells in the intestinal lining that absorb nutrients including lipids.