Chemistry And Nutrition Test 2 Lipids Eating Disorders Fat Soluble Vitamins

This statement is true because it aligns with the general dietary guidelines for maintaining a healthy lifestyle. Saturated fat is known to increase the risk of heart disease, so it is recommended to limit its intake to less than 10% of the total daily calories. Similarly, excessive cholesterol consumption can also contribute to heart disease, so it is advised to keep it under 300 mg per day. Following these guidelines can help individuals maintain a balanced and healthy diet.

Those at risk for fat deficiency include individuals with cystic fibrosis, patients with very low fat diets, and premature infants. Cystic fibrosis patients often have difficulty absorbing fats due to pancreatic insufficiency. Patients with very low fat diets may not be consuming enough dietary fats to meet their body's needs. Premature infants have underdeveloped digestive systems and may struggle to digest and absorb fats. Therefore, all of the mentioned groups are at risk for fat deficiency.

Sterols and cholesterols are indeed derived lipids, meaning that they are formed from other lipids. This is because they are synthesized from a precursor molecule called squalene, which is derived from the lipid class known as isoprenoids. Sterols and cholesterols play important roles in various biological processes and are essential components of cell membranes. Therefore, the statement "Sterols and cholesterols are derived lipids, fat-like compounds that originate from other lipids" is true.

Lipids are organic molecules that are composed of carbon, hydrogen, and oxygen atoms. These atoms combine in various ways to form different types of lipids, including fats, oils, and waxes. Carbon provides the backbone of the lipid molecule, while hydrogen and oxygen atoms are attached to the carbon atoms. Together, these three elements make up the basic structure of lipids, allowing them to perform important functions in the body such as energy storage, insulation, and protection of organs.

Vitamin E can interfere with the clotting mechanism of Vitamin K. Both vitamins play important roles in blood clotting, but excessive amounts of Vitamin E can inhibit the function of Vitamin K, leading to potential issues with blood clotting. Therefore, it is true that too much Vitamin E can interfere with the Vitamin K clotting mechanism.

Vitamin K plays a crucial role in blood clotting. It is responsible for the production of several clotting factors that help in the formation of blood clots to prevent excessive bleeding. Without sufficient vitamin K, the blood clotting process can be impaired, leading to prolonged bleeding and increased risk of hemorrhage. Therefore, blood clotting factor is a valid function of vitamin K.

Lipids contain 9 kilocalories per gram of energy. Lipids are a type of macronutrient that provide a concentrated source of energy in the diet. They are commonly known as fats and oils and are essential for various bodily functions. While carbohydrates and proteins both contain 4 kilocalories per gram, lipids contain more than double the amount of energy per gram, making them a dense source of calories.

Too much fat in the body can lead to various health issues such as cardiovascular disease, some cancers, and hypertension. However, congenital defects are not directly caused by excessive fat intake. Congenital defects are typically caused by genetic factors or environmental factors during pregnancy, and are not directly linked to the consumption of too much fat.

The correct answer is meats, margarine, dairy products, shortening, salty snacks. Trans fatty acids are primarily found in processed foods and partially hydrogenated oils, which are commonly used in the production of margarine, shortening, and salty snacks. They can also be naturally present in small amounts in meat and dairy products. Therefore, these products are the main sources of trans fatty acids in the diet.

Fat soluble vitamins are vitamins that dissolve in fat and are stored in the body's fatty tissue. These vitamins include vitamins A, D, E, and K. Therefore, the correct answer is C.

The small intestine is responsible for the digestion of fats. It receives bile from the liver and digestive enzymes from the pancreas, which help break down fats into smaller molecules called fatty acids and glycerol. These smaller molecules are then absorbed into the bloodstream through the walls of the small intestine. The stomach mainly digests proteins, while the large intestine primarily absorbs water and electrolytes. The esophagus is a tube that connects the mouth to the stomach and does not play a significant role in fat digestion.

Polyunsaturated

Green leafy vegetables are the primary food source of Vitamin K because they are rich in this essential nutrient. Vitamin K plays a crucial role in blood clotting and bone health. Leafy greens like spinach, kale, and broccoli are particularly high in Vitamin K. While yellow or orange vegetables, dairy products, and breakfast cereals may contain some Vitamin K, they are not considered the primary source.

If a product is high in trans fatty acids, the first ingredient listed on a food label will be "Hydrogenated Fat." This is because trans fatty acids are commonly found in hydrogenated fats, which are created through the process of hydrogenation. Therefore, if a product contains a high amount of trans fatty acids, it is likely to list hydrogenated fat as the first ingredient on the label.

Fat soluble vitamins, such as vitamins A, D, E, and K, are stable in cooking and baking. This means that they are not easily destroyed or lost during the cooking process. Unlike water soluble vitamins, which can be easily leached out into cooking water, fat soluble vitamins are retained in foods even after cooking or baking. This is because they dissolve in fat and are not affected by heat. Therefore, it is true that fat soluble vitamins remain stable and retain their nutritional value when cooked or baked.

Vitamin D is primarily stored in the blood, liver, and adipose tissue. The liver plays a crucial role in converting vitamin D into its active form, while the adipose tissue acts as a reservoir for storing excess vitamin D. The blood transports vitamin D to various tissues and organs in the body, where it is utilized for numerous physiological functions. The kidneys also play a role in regulating vitamin D levels by converting it into its active form and excreting any excess. The pancreas, on the other hand, is not involved in the primary storage of vitamin D.

The statement correctly states that omega 3 fatty acids are linolenic, which is true. It also mentions that these fatty acids have antiarrhythmic effects and may protect against fatal ischemic heart disease, which is also true. Therefore, both statements are true.

Vitamin A can be stored in the liver for more than a year because it is a fat-soluble vitamin, meaning it can be stored in the body's fat tissues and organs like the liver. The liver acts as a storage site for excess vitamin A, allowing it to be released into the bloodstream as needed. This ability to store vitamin A for an extended period of time is important because it ensures a constant supply of the vitamin, even during times when dietary intake may be low.

Excessive intake of Vitamin D can lead to hypoplasia or hypocalcification. This is because Vitamin D plays a crucial role in regulating calcium levels in the body. When there is an excess of Vitamin D, it can cause an imbalance in calcium levels, leading to these conditions. Hypoplasia refers to underdevelopment or incomplete development of cells, tissues, or organs, while hypocalcification refers to the inadequate mineralization of bones and teeth. Therefore, it is true that too much Vitamin D can cause hypoplasia or hypocalcification.

Vitamin A and E both serve as antioxidants, which means they help protect cells from damage caused by free radicals. Additionally, they both play a role in supporting immune function.

Monounsaturated fatty acids do not decrease HDLs. In fact, they have been shown to increase HDL cholesterol levels, which is considered beneficial for heart health. HDL cholesterol is often referred to as "good" cholesterol as it helps remove excess cholesterol from the bloodstream, reducing the risk of heart disease. Therefore, the statement that monounsaturated fatty acids decrease HDLs is false.

Alpha-tocopherol is the most biologically active form of Vitamin E. It is a powerful antioxidant that helps protect cells from damage caused by free radicals. Alpha-tocopherol is easily absorbed by the body and plays a crucial role in maintaining healthy skin, eyes, and immune function. It also helps prevent the oxidation of LDL cholesterol, reducing the risk of heart disease. Calciferol and ergocalciferol are forms of Vitamin D, while menaquinone is a form of Vitamin K. These vitamins have different functions and are not as biologically active as alpha-tocopherol in terms of Vitamin E activity.

The recommended percentage of calories that should come from fat is 20-35%. This range allows for a balanced diet that includes essential fatty acids and fat-soluble vitamins. Consuming too little fat can lead to deficiencies in these nutrients, while consuming too much fat can increase the risk of weight gain and certain health conditions. Therefore, aiming to get 20-35% of calories from fat is generally considered a healthy and sustainable approach to nutrition.

Coumadin, also known as warfarin, is a medication that is commonly prescribed as a blood thinner. It works by inhibiting the action of vitamin K, which is necessary for blood clotting. Therefore, patients taking Coumadin should have a consistent daily intake of vitamin K to maintain a balance between the medication and the body's clotting mechanism.

Saturated fats contain zero double bonds. This means that all of the carbon atoms in a saturated fat molecule are bonded to hydrogen atoms, and there are no double bonds between any of the carbon atoms. This lack of double bonds gives saturated fats a straight and rigid structure, making them solid at room temperature. Examples of saturated fats include butter, lard, and coconut oil.

High intakes of trans fatty acids have been shown to have negative effects on lipid profiles. Trans fatty acids are known to increase LDL cholesterol levels, which is considered the "bad" cholesterol. Additionally, they have been found to decrease HDL cholesterol levels, which is considered the "good" cholesterol. Therefore, the correct answer is "Decrease HDLs and increase LDLs."

Triglycerides actually have 3 fatty acids linked to a glycerol molecule, not 2. The correct answer is False.

Anorexics are individuals who suffer from an eating disorder characterized by an intense fear of gaining weight and a distorted body image. They often restrict their food intake to an extreme level, leading to significant weight loss. The correct answer of 15% indicates that anorexics are below normal body weight by 15% on average. This percentage highlights the severity of the condition and the significant impact it has on the individual's overall health and well-being.

Vitamin D can be obtained from various sources such as fish, milk, sunlight, and breakfast cereals. However, orange juice does not naturally contain vitamin D. While it is a good source of vitamin C, it does not provide vitamin D unless it is fortified with it. Therefore, orange juice is the correct answer as it does not naturally contain vitamin D.

Omega 3 fatty acids are essential fats that are beneficial for heart health and brain function. They are commonly found in fatty fish, vegetable oils, nuts, and leafy vegetables. However, breakfast cereals are not typically a significant source of omega 3 fatty acids. While some cereals may be fortified with omega 3s, they are not naturally occurring in this food source. Therefore, breakfast cereals are the exception among the given options.

Lower LDL but do not increase or decrease HDL

Palmitic and stearic acids are examples of saturated fatty acids. Saturated fatty acids have no double bonds between carbon atoms and are typically solid at room temperature. They are found in animal products and some plant oils, and consuming too much saturated fat has been linked to an increased risk of heart disease.

They increase HDL's, good cholesterol

The correct answer is 50. This means that the recommended daily intake of Vitamin D increases to 10 micrograms at the age of 50. This is likely due to the fact that as people age, their bodies may become less efficient at producing and absorbing Vitamin D from sunlight, so they may need to supplement their intake through diet or supplements.

A high fat diet does not directly cause an increase in caries. Caries, also known as tooth decay, is primarily caused by the consumption of sugary foods and drinks. Bacteria in the mouth feed on these sugars and produce acids that attack the tooth enamel, leading to cavities. While a high fat diet may contribute to overall poor oral health if it includes a lot of processed and sugary foods, it is not the direct cause of caries.

unsaturated

Omega 6 fatty acids are necessary for growth, reproduction, and maintenance of skin integrity. These fatty acids are essential for the body as they play a crucial role in various biological processes. Omega 6 fatty acids are involved in the formation of cell membranes, regulation of inflammation, and production of hormones. They are also important for maintaining healthy skin by promoting moisture retention, preventing dryness, and supporting the integrity of the skin barrier. Therefore, Omega 6 fatty acids are essential for overall growth, reproduction, and maintaining the health of the skin.

The correct answer is 95%. This means that 95% of dietary fat is absorbed through the bloodstream or small intestine. This high percentage indicates that the body is efficient in absorbing fat from the diet, which is important for various physiological functions. It also highlights the significance of maintaining a balanced and healthy diet to ensure proper fat absorption and utilization in the body.

Triglycerides make up a significant portion of the fat found in foods, typically ranging from 95% to 98%. These molecules consist of three fatty acids attached to a glycerol backbone, and they are the main form in which fats are stored in the body. Triglycerides provide energy, insulation, and cushioning for organs. Therefore, it is important to consume them in moderation as part of a balanced diet.

Cephalins are necessary for blood clotting. They are a type of phospholipid that is involved in the coagulation process. When there is an injury or damage to blood vessels, cephalins help in the formation of a blood clot to stop bleeding. They activate certain proteins in the blood clotting cascade, leading to the formation of fibrin, which forms a mesh to trap blood cells and platelets, forming a clot. Without cephalins, the blood clotting process would be impaired, leading to excessive bleeding.

Hypoplasia refers to the underdevelopment or incomplete formation of a body part or tissue. In the context of oral health, a vitamin D deficiency can lead to hypoplasia of the teeth. This means that the teeth may not develop properly, resulting in smaller or misshapen teeth. This can affect the appearance and function of the teeth, potentially causing issues with biting, chewing, and overall oral health. Therefore, hypoplasia is the most likely oral implication of a vitamin D deficiency.

Oil-based salad dressings are a source of polyunsaturated fatty acids because they are typically made with oils that are high in polyunsaturated fats, such as soybean oil or sunflower oil. These types of oils contain a higher proportion of polyunsaturated fatty acids compared to other fats like margarine or palm oil. Egg yolks also contain some polyunsaturated fats, but they are not as concentrated as in oil-based salad dressings.

not essential, body can make it

Retinoids are a type of vitamin A that is found in animal products such as liver, fish, and dairy products. These foods are rich sources of retinoids, which are important for maintaining healthy vision, immune function, and cell growth. While fruits and vegetables like carrots and dark green vegetables contain beta-carotene, which can be converted into retinoids in the body, the primary dietary sources of retinoids are animal products.

The AI (Adequate Intake) for Vitamin K for adult women is 90. Adequate Intake refers to the recommended average daily intake level of a nutrient based on observed or experimentally determined approximations of nutrient intake by a group of healthy people. In the case of Vitamin K, adult women are advised to consume 90 units per day to meet their nutritional needs.

Omega 3 Fatty Acids are not a food source of Vitamin E. Vitamin E is commonly found in foods such as fruits and vegetables, wheat germ oil, and polyunsaturated fatty acids. However, Omega 3 Fatty Acids do not contain Vitamin E.

Bulimics often engage in binge eating followed by purging, which can lead to various health problems. Parotid gland enlargement is a common symptom due to repeated vomiting. Tooth decay is caused by the exposure of teeth to stomach acid during purging. Low potassium levels, known as hypokalemia, can occur due to excessive fluid loss. However, low glucose levels, also known as hypoglycemia, are not typically associated with bulimia. This is because the body releases stored glucose during purging, which can actually elevate blood sugar levels temporarily.

Vitamin A is essential for bone and tooth development, maintenance of healthy epithelium, and integrity of the immune system. However, it is not directly involved in the protection of cell membranes. Other vitamins, such as vitamin E, are primarily responsible for protecting cell membranes from damage caused by free radicals.