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| 9613205606 | how are fats useful to the body? | - main storage form of energy in the body - fat stores are efficient (vs. glycogen) - cushions vital organs -insulates the body -component of all cell membranes -transports fat-soluble substances -many serve as raw material for synthesis of hormones, bile, etc. | 0 | |
| 9619233992 | how are fats useful in foods? | concentrated calorie source; fat-soluble nutrients; sensory qualities; satiety | 1 | |
| 9619289344 | concentrated calorie source | lots of energy in small packages | 2 | |
| 9619295686 | fat-soluble nutrients | vitamins (K, A, D, E); essential fatty acids | 3 | |
| 9619311659 | sensory qualities | aromas, flavors, and tenderness | 4 | |
| 9619315002 | satiety | slows down food movement | 5 | |
| 9619318173 | lipids | heterogeneous group of water-insoluble (hydrophobic) organic molecules | 6 | |
| 9619339377 | lipids in foods and the human body fall into 4 classes/categories: | fatty acids, triglycerides, sterols, and phospholipids | 7 | |
| 9619352642 | fatty acids | a major energy source | 8 | |
| 9619355730 | triglycerides | the most abundant lipid in our diet and storage form of fat in our bodies; a three-carbon glycerol molecule with three fatty acids attached | 9 | |
| 9619370429 | sterols | complex lipid with 4 carbon rings and a hydrocarbon side chain; precursor of steroid hormones and bile acids | 10 | |
| 9619374682 | phospholipids | the primary lipid in cell membranes | 11 | |
| 9619590230 | __________ is the primary dietary sterol | cholesterol | 12 | |
| 9619618459 | cholesterol is produced by the _______ in amounts to meet our body's needs | liver | 13 | |
| 9619633129 | dietary sources of sterols/cholesterol | animal fats | 14 | |
| 9619646485 | true | cells in our body can make all the cholesterol we need, so it is not required in our diet. | 15 | |
| 9619656008 | false | too little dietary cholesterol is a risk factor for heart disease and stroke | 16 | |
| 9619674500 | three types of fatty acids | saturated, monousaturated, and polyusaturated | 17 | |
| 9619686680 | good fatty acid= | unsaturated; liquid at room temperature | 18 | |
| 9619694390 | bad fatty acid= | saturated; solid at room temperature | 19 | |
| 9619705212 | good fats | monounsaturated fatty acids (MUFA) & polyunsaturated fatty acids (PUFA) | 20 | |
| 9619722561 | monounsaturated fatty acid | less hydrogen atoms and one double bond or point of unsaturation | 21 | |
| 9619734902 | food sources of MUFA | olives, avocados, and some nuts, like peanuts and almonds | 22 | |
| 9619747075 | polyunsaturated fatty acids | more than one point of unsaturation or more than one double bond | 23 | |
| 9619764033 | food sources of PUFA | most vegetable oils | 24 | |
| 9619770769 | essential fatty acids | linoleic acid (w-6) & linolenic acid (w-3) | 25 | |
| 9619806887 | essential fatty acid deficiencies | skin abnormalites, poor wound healing, and growth and vision impairment in infants | 26 | |
| 9619832152 | linolenic acid (w-3)= | EPA & DHA | 27 | |
| 9619835852 | bad fats | saturated fatty acid and trans fat | 28 | |
| 9619843876 | saturated fatty acid | fully hydrogenated | 29 | |
| 9619849282 | food sources of saturated fatty acids | animal origin (butter, lard, beef tallow, chicken fat, etc.); tropical oils (coconut and palm oil) | 30 | |
| 9619864705 | trans fatty acids | partially hydrogenated oils; created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid | 31 | |
| 9619885912 | food sources of trans fatty acids | stick margarine's, donuts, cookies, biscuits, and commercially fried foods | 32 | |
| 9619899921 | AMDR for total fat | 20-35% of total daily kcal | 33 | |
| 9619903420 | saturated fat= | <10% of total daily kcal | 34 | |
| 9619909125 | trans fat= | NONE | 35 | |
| 9619911830 | polyunsaturated= | 5-10% of total daily kcal (17 g for young men and 12 g for young women) | 36 | |
| 9619924538 | omega 3's | 1.6g/day for men; 1.1g/day for women; 2 servings fatty fish weekly | 37 |
