© 2012 Pearson Education, Inc. Chapter 5—Fats: Essential Energy-Supplying Nutrients $100 $200 $300 $400 $500 $100$100$100 $200 $300 $400 $500 Just the “Fats” Please Fat: Love It or Hate It? From Here to There What’s in a Number? Your Main Squeeze FINAL ROUND

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $100 Question Fats belong to a larger group of substances called a. phospholipids. b. sterols. c. protein. d. lipids. BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $100 Answer Fats belong to a larger group of substances called a. phospholipids. b. sterols. c. protein. d. lipids. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $200 Question What unique feature distinguishes lipids from other substances? a. They have more calories per gram than other nutrients. b. They have “good” and “bad” types and other substances don’t. c. They are insoluble in water. d. They are more filling. ANSWER BACK TO GAME

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $200 Answer What unique feature distinguishes lipids from other substances? a. They have more calories per gram than other nutrients. b. They have “good” and “bad” types and other substances don’t. c. They are insoluble in water. d. They are more filling. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $300 Question Chain length refers to a. the number of hydrogen atoms in a fatty acid strand. b. the number of carbons in a fatty acid strand. c. the number of fatty acids on a glycerol backbone. d. None of the above. BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $300 Answer Chain length refers to a. the number of hydrogen atoms in a fatty acid strand. b. the number of carbons in a fatty acid strand. c. the number of fatty acids on a glycerol backbone. d. None of the above. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $400 Question What does trans imply? a. The hydrogen atoms are attached on diagonally opposite sides of the double carbon bond. b. The hydrogen atoms are attached on the same side of the double bond. c. The hydrogen atoms are attached on the diagonally opposite side of a single carbon bond in the fatty acid chain. d. Moving through something. BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $400 Answer What does trans imply? a. The hydrogen atoms are attached on diagonally opposite sides of the double carbon bond. b. The hydrogen atoms are attached on the same side of the double bond. c. The hydrogen atoms are attached on the diagonally opposite side of a single carbon bond in the fatty acid chain. d. Moving through something. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $500 Question Essential fatty acids are required to make eicosanoids. What do they do? a. They help regulate hunger and satiety. b. They help with eyesight. c. They help regulate brain function. d. They help regulate key physiological functions. BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 1: Just the “Fats” Please $500 Answer Essential fatty acids are required to make eicosanoids. What do they do? a. They help regulate hunger and satiety. b. They help with eyesight. c. They help regulate brain function. d. They help regulate key physiological functions. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $100 Question Why do we need fat? a. It’s a primary source of energy. b. It makes our food taste good. c. It provides us with essential building blocks. d. All of the above. BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $100 Answer Why do we need fat? a. It’s a primary source of energy. b. It makes our food taste good. c. It provides us with essential building blocks. d. All of the above. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $200 Question Dietary fat enables the transport of what? a. Minerals b. Vitamins c. Fiber d. Eicosanoids BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $200 Answer Dietary fat enables the transport of what? a. Minerals b. Vitamins c. Fiber d. Eicosanoids BACK TO GAME

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $300 Question Diets high in what types of fats can lead to heart disease? a. Monounsaturated and trans fats b. Trans fats and polyunsaturated fats c. Saturated and trans fats d. Polyunsaturated and saturated fats BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $300 Answer Diets high in what types of fats can lead to heart disease? a. Monounsaturated and trans fats b. Trans fats and polyunsaturated fats c. Saturated and trans fats d. Polyunsaturated and saturated fats BACK TO GAME

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $400 Question ____________ strongly stimulates the breakdown of stored fat. a. Glucagon b. Epinephrine c. Adrenaline d. Insulin BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $400 Answer ____________ strongly stimulates the breakdown of stored fat. a. Glucagon b. Epinephrine c. Adrenaline d. Insulin BACK TO GAME

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $500 Question Fats help maintain cell function. What is the type of lipid found in cell membranes? a. Triglyceride b. Sterol c. Fatty Acid d. Phospholipid BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 2: Fat—Love It or Hate It $500 Answer Fats help maintain cell function. What is the type of lipid found in cell membranes? a. Triglyceride b. Sterol c. Fatty Acid d. Phospholipid BACK TO GAME

© 2012 Pearson Education, Inc. Topic 3: From Here to There $100 Question What is a key storage organ that assists in fat digestion? a. Gallbladder b. Liver c. Pancreas d. Kidney BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 3: From Here to There $100 Answer What is a key storage organ that assists in fat digestion? a. Gallbladder b. Liver c. Pancreas d. Kidney BACK TO GAME

© 2012 Pearson Education, Inc. Topic 3: From Here to There $200 Question Because fats/lipids are not soluble in water, they require what type of carrier to travel in blood and lymph? a. A micelle b. A lipoprotein c. A high-density lipoprotein d. A low-density lipoprotein BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 3: From Here to There $200 Answer Because fats/lipids are not soluble in water, they require what type of carrier to travel in blood and lymph? a. A micelle b. A lipoprotein c. A high-density lipoprotein d. A low-density lipoprotein BACK TO GAME

© 2012 Pearson Education, Inc. Topic 3: From Here to There $300 Question What is the primary storage site of extra energy for the average person? a. Muscle cell b. Adipose cell c. Lymph cell d. Blood cell BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 3: From Here to There $300 Answer What is the primary storage site of extra energy for the average person? a. Muscle cell b. Adipose cell c. Lymph cell d. Blood cell BACK TO GAME

© 2012 Pearson Education, Inc. Topic 3: From Here to There $400 Question The lipoprotein that transports fat from a meal is called a a. micelle. b. low-density lipoprotein. c. high-density lipoprotein. d. chylomicron. BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 3: From Here to There $400 Answer The lipoprotein that transports fat from a meal is called a a. micelle. b. low-density lipoprotein. c. high-density lipoprotein. d. chylomicron. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 3: From Here to There $500 Question Fatty acids shorter than what carbon length can travel in the blood without having to be carried in a chylomicron? a. 6 b. 12 c. 16 d. 14 BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 3: From Here to There $500 Answer Fatty acids shorter than what carbon length can travel in the blood without having to be carried in a chylomicron? a. 6 b. 12 c. 16 d. 14 BACK TO GAME

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $100 Question The AMDR for fat is a. 5–10%. b. 10–20%. c. 20–30%. d. 20–35%. BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $100 Answer The AMDR for fat is a. 5–10%. b. 10–20%. c. 20–30%. d. 20–35%. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $200 Question True or false? Daily fat consumption has not decreased but increased. a. True b. False BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $200 Answer True or false? Daily fat consumption has not decreased but increased. a. True b. False BACK TO GAME

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $300 Question Research has shown that very-low-fat diets, lower than _____ of energy from fat, do not provide additional benefits over moderate-fat diets. a. 10% b. 15% c. 5% d. 20% BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $300 Answer Research has shown that very-low-fat diets, lower than _____ of energy from fat, do not provide additional benefits over moderate-fat diets. a. 10% b. 15% c. 5% d. 20% BACK TO GAME

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $400 Question BACK TO GAME ANSWER Heart disease accounts for more than ____ of deaths. a. 10% b. 60% c. 40% d. 30%

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $400 Answer Heart disease accounts for more than ____ of deaths. a. 10% b. 60% c. 40% d. 30% BACK TO GAME

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $500 Question To improve blood lipid levels, the recommendations are to decrease saturated fat to ____ or less, dietary cholesterol to less than ____ per day, and trans fat to ____. a. 7%; 300 mgs; as low as possible b. 10%; 200 mgs; 2% of diet c. 8%; 250 mgs; 1% of diet d. 10%; 300 mgs; as low as possible BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 4: What’s in a number? $500 Answer To improve blood lipid levels, the recommendations are to decrease saturated fat to ____ or less, dietary cholesterol to less than ____ per day, and trans fat to ____. a. 7%; 300 mgs; as low as possible b. 10%; 200 mgs; 2% of diet c. 8%; 250 mgs; 1% of diet d. 10%; 300 mgs; as low as possible BACK TO GAME

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $100 Question Risk factors for cardiovascular disease include: a. smoking, diabetes. b. hypertension, family history. c. alcoholism, physical inactivity. d. a and b. BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $100 Answer Risk factors for cardiovascular disease include: a. smoking, diabetes. b. hypertension, family history. c. alcoholism, physical inactivity. d. a and b. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $200 Question What do HDLs do? a. They distribute cholesterol to the cells. b. They increase cholesterol production. c. They pick up cholesterol and return to the liver. d. They have no specific function; they are part of the VLDL. BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $200 Answer What do HDLs do? a. They distribute cholesterol to the cells. b. They increase cholesterol production. c. They pick up cholesterol and return to the liver. d. They have no specific function; they are part of the VLDL. BACK TO GAME

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $300 Question Diets high in fat, extra calories, and _____ can increase production of VLDLs and therefore triglycerides. a. protein b. complex carbohydrates c. fiber d. simple sugars BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $300 Answer Diets high in fat, extra calories, and _____ can increase production of VLDLs and therefore triglycerides. a. protein b. complex carbohydrates c. fiber d. simple sugars BACK TO GAME

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $400 Question Dietary recommendations to reduce the risk of heart disease include reducing total dietary fat and saturated fat, along with increasing whole grains, so that fiber intake is_____/day. a. 20–30 grams b. 30–40 grams c. 25–35 grams d. 50–60 grams BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $400 Answer Dietary recommendations to reduce the risk of heart disease include reducing total dietary fat and saturated fat, along with increasing whole grains, so that fiber intake is_____/day. a. 20–30 grams b. 30–40 grams c. 25–35 grams d. 50–60 grams BACK TO GAME

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $500 Question A healthy lipid profile (blood cholesterol) should have the following values: _____ total blood cholesterol, _____ LDL cholesterol, and _____ HDL cholesterol? a. less than 300 mg/dl; under 100 mg/dl; over 50 mg/dl b. less than 250 mg/dl; under 150 mg/dl; over 30 mg/dl c. less than 200 mg/dl; under 100 mg/dl; over 40 mg/dl d. less than 200 mg/dl; under 200 mg/dl; over 25 mg/dl BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. Topic 5: Your Main Squeeze $500 Answer A healthy lipid profile (blood cholesterol) should have the following values: _____ total blood cholesterol, _____ LDL cholesterol, and _____ HDL cholesterol? a. less than 300 mg/dl; under 100 mg/dl; over 50 mg/dl b. less than 250 mg/dl; under 150 mg/dl; over 30 mg/dl c. less than 200 mg/dl; under 100 mg/dl; over 40 mg/dl d. less than 200 mg/dl; under 200 mg/dl; over 25 mg/dl BACK TO GAME

© 2012 Pearson Education, Inc. FINAL ROUND Question What enzyme is responsible for removing the fat from the chylomicron and allowing it to enter the cell? a. Amylase b. Adipostase c. Lipoprotein lipase d. Lipoprotein lipidase BACK TO GAME ANSWER

© 2012 Pearson Education, Inc. FINAL ROUND Answer What enzyme is responsible for removing the fat from the chylomicron and allowing it to enter the cell? a. Amylase b. Adipostase c. Lipoprotein lipase d. Lipoprotein lipidase BACK TO GAME