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Nutrition > 5 > Flashcards

5 Flashcards

1
Q

What food sources are high in fat?

A
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2
Q

What foods contain fat & carbohydrates?

A
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3
Q

Has the amount & types of fat Americans consume daily changed since 1970?

A

jus a lil bit

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4
Q

What switches have americans made?

A
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5
Q

What have Americans consumed less of?

A
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6
Q

What foods have Americans consumed more of?

A

Hidden fats:

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7
Q

Are Small fatty acids water-soluble?

A
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8
Q

Which 2 of the 3 following lipids appear in smaller amounts in the body?

  1. Triglycerides
  2. Phospholipids
  3. Sterols
A
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9
Q

Triglyceride

A

1 glycerol backbone

3 fatty acids attached

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10
Q

What is a Glycerol?

A

A 3-carbon molecule

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11
Q

“trans fat” or “saturated fat” = _________?

A

Fatty acids

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12
Q

What are Unsaturated fatty acids defined as?

A

monounsaturated or polyunsaturated fatty acids

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13
Q

What are Fatty acids defined as?

A

saturated or unsaturated fatty acids

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14
Q

What are Unsaturated triglycerides?

A

Plant oils that lower heart disease risk

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15
Q

What are Saturated Triglycerides?

A

Animal products that increase heart disease risk

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16
Q

How many carbons are in a short fatty acid?

A

4-7 carbons

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17
Q

How many carbons are in a medium fatty acid?

A

8-12 carbons

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18
Q

How many carbons are in a long fatty acid?

A

12+ carbons

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19
Q

Which plant oils are saturated?

A
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20
Q

Which plant oils spoil?

A

Unsaturated plant oils

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21
Q

What are two resulting products are from hydrogenation?

A

shortening & hard margarine

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22
Q

Where are unsaturated cis configurations found?

A

found in nature

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23
Q
A

Cis
fatty acid

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24
Q
A

Trans
fatty acid

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25
Q
A

Saturated
fatty acid

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26
Q

how do the phospholipids in egg yolks act as emulsifiers?

A

allow the oil and water in cake batter to mix

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27
Q

How do the phospholipids in salad dressings act as emulsifiers?

A

allow the oil and vinegar in the dressing to mix

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28
Q

What is the phospholipid, Lecithin sometimes referred to as?

A

lipo-tropics

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29
Q

What does Lecithin do for weight loss?

A

It breaks up and disperses fats and oils in the body

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30
Q

What are some direct, natural sources of Lecithin?

A

Eggs

Soybeans (Soy lecithin granules)

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31
Q

Which products does the food industry use lecithin as an emulsifier for?

A
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32
Q

Are Long-chain fatty acids water-soluble or fat-soluble?

A

Fat-soluble

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33
Q

Is cholesterol water-soluble or fat-soluble?

A

Fat-soluble

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34
Q

Are fat-soluble vitamins, water-soluble?

A

Fat-soluble

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35
Q

Are lipids water-soluble or fat-soluble?

A

Fat-soluble

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36
Q

Lipoprotein

A

Core: triglycerides & cholesterol

shell: protein, phospholipids, cholesterol

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37
Q

Do Avocados have cholesterol?

A
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38
Q

How are Phospholipids arranged in the lipid bilayer?

A

“tails” toward interior

“heads” toward exterior

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39
Q

Fatty Acid

A

Long molecular chain of Carbon

with an acid group at one end of the chain

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40
Q

Cholesterol regulatory role

A

Makes steroid hormones

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41
Q

Is cholesterol essential in the diet?

A

the human body can synthesize it

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42
Q

2 of Cholesterol’s structural roles

A

Builds Cell membranes and Myelin coating

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43
Q

What is cholesterol found in?

A

Animal products

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44
Q

What is the path of a chylomicron?

A

Mucosal cells→Lymph→Blood

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45
Q

Chylomicron Role?

A

Delivers triglycerides to body cells

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46
Q

What 2 things do fatty acids do once they are diffused inside cells?

A
  1. Used for energy
  2. Reassembled into triglycerides for storage
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47
Q

Fatty acid diffusion type

A
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48
Q

Hydrophyllic

A

Water soluble exterior

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49
Q

Hydrophobic

A

Fat-soluble interior

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50
Q

How is the density of a lipoprotein determined?

A

Ratio

Protein : Lipid

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51
Q

Lipoprotein:

More protein = More dense

A
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52
Q

Where are Chylomicrons assembled?

A
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53
Q

What does the liver have to do with lipids?

A

The liver can synthesize lipids

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54
Q

Which 2 lipoproteins circulate in the blood, delivering triglycerides to body cells?

A
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55
Q

Reverse cholesterol transport?

A

Picks up excess cholesterol

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56
Q

High levels of LDLs increase plaque buildup

A
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57
Q

High levels of HDLs increases plaque buildup

A
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58
Q

Saturated fatty acid?

A
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59
Q

Monounsaturated fatty acid?

A
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60
Q

Polyunsaturated Omega-3 fatty acid?

A
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61
Q

Omega-6 polyunsaturated fatty acid?

A
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62
Q

Do Saturated fatty acids contain any double bonds?

A
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63
Q

Does a Monounsaturated fatty acid have any double bonds?

A

just one

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64
Q

Where’s Omega-3’s first double bond?

A

between 3rd & 4th carbon atom

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65
Q

Where’s Omega-6’s first double bond?

A

between 6th & 7th carbon atom

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66
Q

Foods highest in omega-3’s alpha-linolenic acid?

A
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67
Q

What does Linoleic acid synthesize?

A
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68
Q

What does α-inoleic acid synthesize?

A
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69
Q

Why are essential fatty acid deficiencies rare in the US?

A

Typical intake exceeds requirement

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70
Q

Why are Omega fatty acids considered polyunsatured fatty acids?

A

Additional double bonds follow the first one

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71
Q

Describe the lipid absorption process

(diagram)

A
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72
Q

What type of molecule are Eicosanoids?

A

Regulatory molecules

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73
Q

What are the 3 regulatory processes of Eicosanoids?

A

Helps

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74
Q

What are Eicosanoids synthesized from?

A

omega-3 and omega-6 fatty acids

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75
Q

Beta-oxidation process?

A

Breaks fatty acids into two-carbon units producing acetyl-CoA molecules and high energy electrons

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76
Q

Advantage of 9kcal/g?

A

Large amount of energy for Little amount of weight

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77
Q

Calories are the same thing as …

A

Energy

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78
Q

When does the Net amount of body fat NOT change?

A

When Energy
Consumed = Requirements

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79
Q

Where do fatty acids in body fat come from?

A

Fatty acids in a diet

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80
Q

Why is the ability to store excess triglycerides limitless?

A

Adipose tissue cells go 50x their weight
New fat cells when existing cells reach max size

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81
Q

Why cant triglycerides be used as a primary source of glucose?

A

Glycerol released from triglyceride breakdown makes only a small amount of glucose

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82
Q

Inflammation

A

Process where body responds to injury

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83
Q

How is Atherosclerotic plaque different from Inflammation?

A

Doesnt heal, plaque forms instead

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84
Q

Inflammation process

A

White blood cells→injured area→
blood clots form→new tissue grows to heal wound

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85
Q

What causes atherosclerosis?

A

The exact cause of the development of atherosclerosis is not known

86
Q

What are the primary risk factors for heart disease?

A
  • *D**iabetes
  • *O**besity
  • *H**igh blood pressure
  • *H**igh blood cholesterol levels
87
Q

What are the secondary risk factors for heart disease?

A
  • *Lifestyle** factors: Smoking, exercise, diet
  • *Natural** factors: Age, gender, genetics
88
Q

A diet high in fiber & vitamins?

A
89
Q

A diet high in sodium and saturated fat?

A
90
Q

Which two countries have a lower incidence of heart disease?

A

Asian and Mediterranean

91
Q

Is the fat content of the US diet the sole reason for high-rate obesity?

A

It is likely due to an increase in calorie intake & decrease in energy use
reguardless of whether the extra energy comes from fat, carbohydrate, or protein

92
Q

When does weight gain occur?

A

When energy intake exceeds energy expenditure

93
Q

Advantages/Disadvantages of the typical US diet?

A

(+) Fits recommended 20-35% of calories from fat
(+) Trans fat intake is declining
(-) Cholesterol & saturated fat exceed recommendations
(-) Not enough omega-3 polyunsaturated fatty acids

94
Q

Why has the trans fat intake declined?

A

Food manufacturers reduced trans fat content of fats/oils used in processing

95
Q

Smart choices from which two food groups can reduce your intake of unhealthy fats?

A

Protein group
Dairy group

96
Q

What are the most concentrated sources of fat in the diet?

A

Oils, butter, margarine, fatty sauces, and salad dressings used in cooking or added at the table

97
Q

Bile Acids

A

Bile that emulsifies fat globules

98
Q

Cardiovascular disease

A

Any disease affecting heart and blood vessels

99
Q

Cholesterol

A

A sterol, produced by the liver and consumed in the diet

100
Q

Emulsifier

A

A substance with both water-soluble and fat-soluble portions that can break fat into tiny droplets and suspend them in a watery fluid

101
Q

Essential fatty acid deficiency

A

A condition characterized by dry, scaly skin and poor growth that results deficiency of linoleic acid and α-linolenic acid

102
Q

Sterol

A

A type of lipid with a structure composed of multiple chemical rings

103
Q

Shelf Life

A

Products solid at room temperature

104
Q

Testosterone and Estrogen

A

Hormones necessary for reproduction

105
Q

Myelin

A

The insulating coating on many nerve cells

106
Q

What are some reduced fat foods that are made simply by removing the fat?

A

Low-fat/nonfat milk and yogurt

107
Q

What are some fat-soluble Vitamins?

A

Vitamins A, D, E, K

108
Q

What does consuming too many empty calories do to your body?

A

Weight gain & no proper nutrition

109
Q

What can you do to reduce intake of saturated fat & cholesterol

A
  • *L**imit full-fat dairy
  • *L**imit high-fat processed meats
  • *T**rim fat from meat
  • *R**emove skin from poultry
110
Q

What is the difference between a triglygeride and a phospholipid?

A

Instead of a third fatty acid, a phospholipid has a phosphate group in the water-soluble head of the molecule

111
Q

Low-density lipoproteins are the principal transport vehicle for ______ in the blood.

A

Cholesterol

112
Q

The best known phospholipid used by the food industry to prevent oil from separating from other ingredients is

A

Lecithin

113
Q

If you eat more saturated fat, what will be stored in your adipose issue?

A

There will be more saturated fat in your adipose tissue

114
Q

A high-fat meal contains _____ calories in the same volume as compared to a low-fat meal.

A

more

115
Q

High-density lipoproteins (HDL) function in lipid transport by

A

Picking up cholesterol from dying cells etc to dispose in liver

116
Q

What is NOT a tropical oil?

A

Safflower oil

117
Q

Products of fat digestion surrounded by bile

A

Micelles

118
Q

Why are the acceptable ranges of fat intake higher for children?

A

Children need more fat to allow for growth and development

119
Q

What oils are good sources of polyunsaturated fatty acids?

A

Soybean oil, Corn oil

120
Q

Lard, butter, and cream are good sources of…

A

…saturated fatty acids

121
Q

TRUE OR FALSE: In our bodies, lipids form structural and regulatory molecules.

A

TRUE

122
Q

What is a food low in saturated fat?

A

Eggs

123
Q

Which type of lipoprotein contains the greatest amount of protein?

A

HDL

124
Q

If there is not enough carbohydrate available in cells, fatty acids will be used to make _____.

A

Ketones

125
Q

Chylomicrons are the principal transport vehicle for _________

A

Triglycerides

126
Q

Fats liquid at room temperature can be made more solid by the process of

A

Hydrogenation

127
Q

_______, when consumed in the diet, can help reduce blood cholesterol levels.

A

FIber

128
Q

Lipoproteins are important for

A

transport of fats in the blood

129
Q

TRUE OR FALSE: Obesity and high blood pressure increase heart disease risk, but diabetes does not.

A

FALSE

130
Q

Which of the following would NOT lessen the amount of fat consumed? Choosing chicken instead of beef COnsuming fewer eggs Eating fruit instead of vegetables Switching to low-fat milk from whole milk

A

Eating fruit instead of vegetables

131
Q

Which of the following groups of foods would contribute a substantial amount of monounsaturated fatty acids to the diet? Olive oil, peanut oil, canola oil Beef franks, bologna, ham Swiss cheese, cheddar cheese, blue cheese Bacon, eggs, butter

A

Olive oil, peanut oil, canola oil

132
Q

Which lipoprotein picks up cholesterol from other lipoproteins and body cells and returns it to the liver? Chylomicron LDL HDL VLDL

A

HDL

133
Q

Which of the following molecules is a trans fatty acid? A. A double bond on the same side B. A double bond on both sides C. No double bond

A

B. A double bond on both sides

134
Q

TRUE OR FALSE: Excess calories that are consumed as carbohydrate or protein can be used to synthesize fatty acids.

A

TRUE

135
Q

High levels of ______ in the blood are associated with a reduction in the risk of heart disease

A

HDL

136
Q

Which of the following is a characteristic of essential fatty acids? A. Omega-3 fatty acids are the only essential fatty acids B. They are metabolized at an extremely high rate as compared to other compounds C. Cholesterol is an example of an essential fatty acid D. The body cannot make these at all or in sufficient quantities to meet the body’s needs

A

D

137
Q

Lipids that are consumed in the diet are absorbed into the intestinal cells. From here, all of the following molecules, with the exception of _____, are not soluble in water, and are thus packaged for transport.

A

Small fatty acids

138
Q

The remains of chylomicrons:

A

Travel to the liver to be disassembled

139
Q

The most common sterol that is manufactured in the body (the liver) and found only in animal-derived foods is

A

Cholesterol

140
Q

TRUE OR FALSE: All cis and trans fatty acids are unsaturated

A

TRUE

141
Q

TRUE OR FALSE: VLDLs are made in the liver and transport lipids away from the liver

A

TRUE

142
Q

An enzyme that digests lipids is:

A

Lipase

143
Q

The functions of fat include all of the following EXCEPT: Build and repair tissue Cushion and protect vital organs Insulate the body Provide essential fatty acids and fat-soluble vitamins

A

Build and repair tissue

144
Q

If one point of unsaturation occurs in a fatty acid, then it is a

A

Monounsaturated fatty acid

145
Q

What is true about the absorption and transportation of fat in the blood? Fats travel in lipoprotein carriers All fats enter the small intestine wall and absorb directly into the bloodstream Chylomicrons contain mainly protein HDL carries cholesterol to the cells

A

Fats travel in lipoprotein carriers

146
Q

Lipids containing saturated fatty acids are ______ at room temperature

A

Solid

147
Q

Based on the type of fat found in the following foods, which would be the healthiest for breakfast from the grains group? Whole grain toast with honey French toast sticks with margarine English muffin with butter Poptart

A

Whole grain toast with honey

148
Q

Which of the following fats is lowest in saturated fat? Olive oil Butter Coconut oil Partially hydrogenated soybean oil

A

Olive oil

149
Q

Which of the following is not a function of triglycerides? Provides energy Insulates and protects the body Aids in fat-soluble vitamin absorption and transportation Makes antibodies, enzymes, and hormones in the body

A

Makes antibodies, enzymes, and hormones in the body

150
Q

After long-chain fatty acids have been absorbed into the intestinal cells, they are re-assembled into:

A

Triglycerides

151
Q

All of the following foods contain cholesterol EXCEPT: Hamburger cooked on the grill Avocado Salmon Boiled egg

A

Avocado

152
Q

Which of the following is a step to prevent CVD (cardiovascular disease)? Keep saturated fat intake less than 10% of total kcal Consume 10 grams of fiber daily Consume over 200 mg of cholesterol daily Gain weight

A

Keep saturated fat intake less than 10% of total kcal

153
Q

TRUE OR FALSE: Hydrogenation makes a saturated fatty acids more unsaturated

A

FALSE

154
Q

Some fat is necessary in our diets: to increase the palatability of foods as a carrier of fat soluble vitamins to provide essential fatty acids All choices are accurate

A

All choices are accurate

155
Q

Research indicated that the initiation of atherosclerosis may be related to all of the following EXCEPT: excess body fat levels low blood pressure smoking elevated blood levels of glucose

A

low blood pressure

156
Q

TRUE OR FALSE: The number and location of the double bonds determine the health effects they have on the body

A

TRUE

157
Q

TRUE OR FALSE: Fatty acids can be used to make glucose

A

FALSE

158
Q

TRUE OR FALSE: Lipoproteins are particles that transport lipids in the blood

A

TRUE

159
Q

Which of the following is a precursor of bile, Vitamin D, and some sex hormones? Phospholipids Triglycerides Cholesterol ALpha-linolenic acid

A

Cholesterol

160
Q

The fat content of the US diet is not thought to be the only reason for the incidence of increasing obesity in the US. Which of the following best explains the increase in obesity? Energy intake exceeds energy expended Energy intake is less than energy expended Energy intake equals energy expended None of these are correct

A

Energy intake exceeds energy expended

161
Q

Which lipoprotein contains the highest proportion of cholesterol? LDL Chylomicron HDL VLDL

A

LDL

162
Q

TRUE OR FALSE: Diets high in saturated fatty acids have been shown to increase the risk of heart disease.

A

TRUE

163
Q

BIle is:

A

Produced by the liver Stored in the gallbladder released into the small intestine

164
Q

TRUE OR FALSE: Chylomicrons and high density lipoproteins transport triglycerides and deliver them to body cells.

A

FALSE

165
Q

Which of the following types of oil is the best source of healthy, unsaturated fats? Stick margarine Canola Oil Butter Lard

A

Canola Oil

166
Q

Which lipoprotein contains the highest proportion of cholesterol? LDL Chylomicron HDL VLDL

A

LDL

167
Q

Which lipoprotein contains the highest proportion of cholesterol? LDL Chylomicron HDL VLDL

A

LDL

168
Q

TRUE OR FALSE: Diets high in saturated fatty acids have been shown to increase the risk of heart disease.

A

TRUE

169
Q

BIle is:

A

Produced by the liver Stored in the gallbladder released into the small intestine

170
Q

BIle is:

A

Produced by the liver Stored in the gallbladder released into the small intestine

171
Q

TRUE OR FALSE: Chylomicrons and high density lipoproteins transport triglycerides and deliver them to body cells.

A

FALSE

172
Q

TRUE OR FALSE: Chylomicrons and high density lipoproteins transport triglycerides and deliver them to body cells.

A

FALSE

173
Q

Which of the following types of oil is the best source of healthy, unsaturated fats? Stick margarine Canola Oil Butter Lard

A

Canola Oil

174
Q

Which of the following types of oil is the best source of healthy, unsaturated fats? Stick margarine Canola Oil Butter Lard

A

Canola Oil

175
Q

Acetylcholine

A

Activates muscles and plays an important role in memory

176
Q

Adipose tissue

A

Tissue found under the skin and around body organs that is composed of fat-storing cells

177
Q

Alpha-linolenic acid (α-linolenic acid)

A

An 18-carbon omega-3 polyunsaturated fatty acid known to be essential in humans

178
Q

Antioxidant

A

A substance that decreases the adverse effects of reactive molecules on normal physiological function

179
Q

Arachidonic acid

A

A 20-carbon omega-6 polyunsaturated fatty acid that can be synthesized from linoleic acid

180
Q

Atherosclerosis

A

A type of cardiovascular disease where cholesterol is deposited in the artery walls, causing it to buildup and reduces the wall’s elasticity, eventually blocking the flow of blood.

181
Q

Atherosclerotic plaque

A

Cholesterol-rich material that is deposited in the arteries of individuals with atherosclerosis. It consists of cholesterol, smooth muscle cells, fibrous tissue, and eventually calcium

182
Q

Chylomicron

A

A lipoprotein that transports lipids from the mucosal cells of the small intestine and delivers triglycerides to other body cells

183
Q

Cortisol

A

A hormone that regulates our physiological response to stress

184
Q

Docosahexaenoic acid (DHA)

A

A 22-carbon omega-3 polyunsaturated fatty acid found in fish that may be needed in the diet of newborns. It can be synthesized from α-linolenic acid

185
Q

Eicosapentaenoic acid (EPA)

A

A 20-carbon–omega-3 polyunsaturated fatty acid found in fish that can be synthesized from α-linolenic acid but may be essential in humans under some conditions

186
Q

Essential fatty acid

A

A fatty acid that must be consumed in the diet because it cannot be made by the body or cannot be made in sufficient quantities to meet the body’s needs

187
Q

Foam cell

A

A cholesterol-filled white blood cell

188
Q

High-density lipoprotein (HDL)

A

A lipoprotein that picks up cholesterol from cells and transports it to the liver so that it can be eliminated from the body

189
Q

Hydrogenation

A

A process where hydrogen atoms are added to the carbon–carbon double bonds of unsaturated fatty acids (bent), making them more saturated (straight)

190
Q

Inflammation

A

A protective response to injury or destruction of tissues; signs of acute inflammation include pain, heat, redness, swelling and loss of function

191
Q

LDL receptor

A

A protein on the surface of cells that binds to LDL particles and allows their contents to be taken up for use by the cell

192
Q

Lecithin

A

A phosphoglyceride composed of a glycerol backbone, two fatty acids, a phosphate group, and a molecule of choline; often used as an emulsifier in foods. Commonly used in baking and cooking as an emulsifier. It is used in the body to break up and disperse fats and oils

193
Q

Linoleic acid

A

An omega-6 essential fatty acid with 18 carbons and 2 carbon-carbon double bonds

194
Q

Lipid bilayer

A

Two layers of phosphoglyceride molecules oriented so that the fat-soluble fatty acid tails are sandwiched between the water-soluble phosphate-containing heads

195
Q

• Lipids

A

A class of nutrients that is commonly called fats. Chemically, they contain carbon, hydrogen, and oxygen, and most of them do not dissolve in water. They include fatty acids, triglycerides, phospholipids, sterols, and fat-soluble vitamins

196
Q

• Lipoprotein lipase

A

An enzyme that breaks down triglycerides into free fatty acids and glycerol; attached to the outside of the cells that line the blood vessels

197
Q

• Lipoprotein

A

A water-soluble envelope of protein, phospholipids, and cholesterol that covers long-chain fatty acids, cholesterol, and fat-soluble vitamins. It transports these “lipids” in the blood

198
Q

• Low-density lipoprotein (LDL)

A

A lipoprotein that transports cholesterol to cells

199
Q

• Macrophage

A

A type of white blood that ingests foreign material as part of the immune response to foreign invaders such as infectious microorganisms

200
Q

• Micelle

A

A particle that is formed in the small intestine when the products of fat digestion (fatty acids, monoglycerides, cholesterol) are surrounded by bile. It facilitates the absorption of lipids

201
Q

• Monoglyceride

A

A glycerol molecule with one fatty acid attached

202
Q

• Omega-3 fatty acid

A

A fatty acid containing a carbon–carbon double bond between the third and fourth carbons from the omega end; includes a-linolenic acid found in vegetable oils and eicosapentaenoic acid (EPA) and docosahexaenoic acid found in fish oils

203
Q

• Omega-6 fatty acid

A

A fatty acid containing a carbon–carbon double bond between the sixth and seventh carbons from the omega end; includes linoleic and arachidonic acid

204
Q

• Oxidized LDL cholesterol

A

A substance formed when the cholesterol in LDL particles is oxidized by reactive oxygen molecules. It is key in the development of atherosclerosis because it is taken up by scavenger receptors on white blood cells

205
Q

• Phosphate group

A

A chemical group consisting of one phosphorus atom and four oxygen atoms

206
Q

• Phospholipid

A

A type of lipid whose structure includes a phosphorus atom

207
Q

• Plant sterol

A

A compound found in plant cell membranes that resembles cholesterol in structure. It can lower blood cholesterol by competing with cholesterol for absorption in the gastrointestinal tract

208
Q

Polyunsaturated fatty acids

A

Fatty acid containing 2+ carbon–carbon double bonds

209
Q

• Rancidity

A

Occurs when the unsaturated bonds in fatty acids are damaged by oxygen. When fats go rancid, they give food an “off” flavor

210
Q

• Saturated fatty acid

A

A fatty acid in which the carbon atoms are bonded to as many hydrogen atoms as possible; it therefore contains no carbon–carbon double bonds

211
Q

Very-low-density lipoprotein (VLDL)

A

Assembled by liver

carries lipids from liver

delivers triglycerides to body cells

212
Q

High blood Cholesterol

A

Increase heart disease risk

Nutrition (9 decks)

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