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All of the following organs assist in the digestion of lipids except the

All of the following organs assist in the digestion of lipids except the

Most digestion of fat occurs in the

It certainly does. Dietary fats are essential for providing energy to your body and supporting cell development. They also aid in the protection of your organs and the preservation of your body’s heat. Fats aid in the absorption of certain nutrients and the production of essential hormones. Your body is in desperate need of fat.
The chemical structures and physical properties of the four groups vary. At room temperature, saturated and trans fats are more stable (like a stick of butter), whereas monounsaturated and polyunsaturated fats are more liquid (like liquid vegetable oil).
Fats may also have a variety of effects on the body’s cholesterol levels. Poor fats, saturated fats, and trans fats increase blood levels of bad cholesterol (LDL). When eaten as part of a balanced dietary pattern, monounsaturated and polyunsaturated fats can help lower bad cholesterol levels.
Certainly not. Saturated fats, which increase your bad cholesterol levels, can be found in foods labeled “0 trans fat” or cooked with “trans fat-free” oils. Foods labeled as “trans fat-free” can be unhealthy in terms of overall nutrient content. Baked products, for example, are high in added sugars and low in nutrients.

All of these are functions of lipids except providing

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Which of these blood levels is associated with a reduced risk for cardiovascular disease?

A lack of calories or one or more important nutrients causes undernutrition. The amount of calories required by the body is significantly increased by some medical conditions. Which of the above is NOT a condition that causes a person’s calorie requirement to skyrocket?
Carbohydrates, proteins, and fats account for 90% of the diet’s dry weight and 100% of its capacity. While all three provide energy (measured in calories), the amount of energy in one gram (1/28 ounce) varies:
The term “refined” refers to a food that has been heavily processed. Fiber and bran have been stripped away, along with much of the vitamins and minerals they contain. As a result, the body absorbs these carbohydrates rapidly, and they provide little nutrition while having similar calorie counts. Enrichment refers to the addition of vitamins and minerals to refined foods in order to improve their nutritional value. Obesity and diabetes are more likely in people who eat a diet high in simple or processed carbohydrates.
When people eat more carbohydrates than they require at the moment, the body retains some of them (as glycogen) in their cells and transforms the rest to fat. Glycogen is a complex carbohydrate that the body can transform to energy quickly and easily. Glycogen is a form of carbohydrate that is contained in the liver and muscles. During periods of intense exercise, muscles use glycogen for energy. The sum of carbohydrates stored as glycogen is nearly enough for a day’s worth of calories. Carbohydrates are stored in a few other body tissues as complex carbohydrates that cannot be used for energy.

The primary lipid in the body is

Cholesterol is a waxy, fat-like material that aids in the production of cell membranes, hormones, and vitamin D in the body. Your blood cholesterol comes from two places: the foods you consume and your liver. Your liver produces all of the cholesterol needed by your body.
Lipoproteins are spherical particles that carry cholesterol and other fats into your bloodstream. Low-density lipoproteins (LDL) and high-density lipoproteins (HDL) are the two most well-known lipoproteins (HDL).
A cholesterol test is a comprehensive examination of the fats in your blood. Screenings will help you figure out whether you’re at risk for heart disease. A full lipid profile is relevant because it shows the actual levels of of form of fat in your blood: LDL, HDL, triglycerides, and others. Consult your doctor on when this examination should be performed.
Doctors suggest an LDL level well below 70 mg/dl for people with plaque in their arteries or other factors that place them at risk for cardiovascular disease. The goal for those without risk factors that have an LDL level of 190 mg/dl or higher is to lower it to less than 100 mg/dl. People with diabetes who have an LDL of 70 or higher who are between the ages of 40 and 75 may need medication.