1. recommended a low-fat diet for years
T OR F: Lipids have a common
which changed how and what we ate.
2. Myths about fat
3. is an organic compound found in living
organisms.
4. Lipids are insoluble in _____________.
5. Lipids are soluble in _______________.
6. Characterization of lipids is based on?
7. TRUE OR FALSE: Your body does not
need fat.
8. T OR F: Fat consumes energy in your
body.
9. T OR F: Fat is part of every cell in our
body
10. T OR F: Fat provides essential fatty
acids that our bodies can’t make.
11. T OR F: Vitamin A, B, D, and K rely on fat
for absorption
12. T OR F: Fat directly raises glucose
13. T OR F: Eating carbs paired with protein
and/or fat can result in a rise in blood
sugar.
14. T OR F: Monounsaturated and
polyunsaturated fats raise total cholesterol
or LDL cholesterol.
15. T OR F: Saturated fat may increase LDL
and HDL cholesterol or have a neutral effect
16. T OR F: Dietary fat doesn’t automatically
convert to body fat.
17.
structural feature that serves as the basis
for defining compounds
18. The defining parameter for lipids is
____________ rather than ___________.
19. are reservoirs of potential chemical
energy.
20. Lipids have a high calorific value
(calories per gram) which is _________ as
great as carbohydrates.
21. Large amount of energy is stored as
___________ than as ___________.
22. Less effect on osmotic pressure
23. Water soluble as monomers/dimers
24. Short-term energy storage
25. Less easily digested
26. used for aerobic or anaerobic
respiration
27. More effect on osmotic pressure
28. Long-term energy storage
29. can only be used for aerobic respiration
30. More readily digested.
31. Carbohydrates store ________ as much
ATP per gram.
32. Lipid stores ________ as much ATP per
gram.
33. How much J per 100 g is stored in
lipids?
34. How much J per 100 g is stored in
carbohydrates?
35. more difficult to transport
36. easier to transport
37. SODAS
38. serve as insulating materials against
atmospheric heat and cold and protect
internal organs.
39. act as electrical insulators, allowing
rapid propagation of depolarization waves
along myelinated nerves.
40. Lipids which form the major constituent
of biomembranes are responsible for
________ and __________.
41. Lipids present in ____________ actively
participate in _____________.
42. are important cellular constituents.
43. It occurs in both in the _________ and in
the _____________.
44. Protein with carbohydrate attached
45. Lipid with carbohydrate attached
46. serves as metabolic regulators of
steroid hormones and prostaglandins.
47. Lipids serve also as a source of fat
soluble vitamins. What are these?
48. It is also a source of essential fatty
acids. What are those?
49. Immune System (3)
50. Strengthens bones
51. Vision
52. Blood clotting
53. Calcium absorption
54. Bone health (2)
55. Reproduction
56. Flushes toxins
57. Skin
58. What are the five categories of lipids
based on chemical function?
59. Messenger lipids (2)
60. Emulsification lipids (1)
62. Membrane lipids (3)
63. Energy storage (1)
64. Protective-coating lipids (1)
65. Categories of lipids based on
saponifiability
66. Nonsaponifiability (4)
67. Saponifiable (4)
68. building blocks of lipids
69. Short-chain fatty acids
70. medium-chain fatty acids
71. are naturally occuring monocarboxylic
acid
72. Long-chain fatty acids
73. is a fatty acid with a carbon chain in
which all carbon-carbon bonds are single
bonds.
74. Saturated fatty acids aka
75. What is the dietary effect of saturated
fatty acids?
76. What is the dietary effect of
polyunsaturated fatty acids?
77. It decreases heart disease risk
78. is a fatty acid with a carbon chain in
which one carbon-carbon double bond is
present
79. is a fatty acid with a carbon chain in
which two or more carbon-carbon double
bonds are present.
80. What is the dietary effect of
monounsaturated fatty acids?
81. Monounsaturated fatty acids aka
82. Polyunsaturated fatty acids aka
83. It increases cancer risk.
84.