HLTH 640 Quiz 2 - Questions and Answers (Liberty University)

HLTH 640 Quiz 2 A fatty acid includes Triglycerides, phospholipids, and sterols are the three main types of Dietary intake of saturated fat should be limited to no more than 10 percent of total fat consumption, and less than 2 percent of fat consumption should be from trans fats. are atoms or molecules that have at least one unpaired electron which makes the free radical both unstable and destabilizing, and the food eventually becomes rancid. The ideal dietary pattern to reduce your risk of heart disease is one that LDL cholesterol and HDL cholesterol simultaneously. The best approach to meeting the need for fats is to use fat-substitutes because they are nutritionally superior to omega-3 fats in oily fish (salmon, mackerel, herring). Saturated fat, and trans fat are linked to heart disease. The most common lipid in the body and in foods is Phytosterols and phytostanols in soybean oil, many fruits, legumes and other vegetables, sesame seeds, nuts, and cereals lower LDL cholesterol. Cholesterol is used to make cell membranes, sex hormones, bile, and vitamin D. Although short- and medium-chain fatty acids are absorbed directly into thebloodstream, longer-chain fatty acids and other remnants of fat digestion are packaged into chylomicrons, which transport them through the system until they enter the bloodstream. Free radicals raise blood cholesterol levels more powerfully than trans fats. If the body cannot synthesize a fatty acid and it must be obtained from foods, it is called an Fats that are liquid at room temperature are called Hydrogenation involves heating oil and exposing it to hydrogen gas, which adds hydrogen to the carbons in the double bonds, making the food more ...................................................CONTINUED..........................