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NR-NUR125 | Nutrition and Diet Therapy > [5] FATS > Flashcards

[5] FATS Flashcards

1
Q
  • Also known as fatty acids or lipids
  • Greasy substances that are not soluble in water
A

Fats

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2
Q

Fats are more concentrated sources of energy than ____

A

CHO

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3
Q

Fat has (1) ____ per gram, more than (2) ____ the number of calories in carbohydrates and protein

A

(1) 9 calories
(2) 2 times

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4
Q

Fats are called ____ depending on how much of each type of fatty acid they contain

A

saturated or unsaturated

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5
Q

Importance of Fat

  • (1) ____
  • Carries (2) ____
  • (3) ____
  • Help the body use (4) ____
  • Support (5) ____
  • Deposits of fats in the body serve to (6) ____
  • (7) ____
A

(1) Source of energy
(2) fat soluble vitamins ADEK
(3) Wound healing
(4) protein & carbohydrate more efficiently
(5) cell growth
(6) support & cushion vital organ & to provide insulation
(7) Hormone production

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6
Q

Classification of Fats

  1. On the basis of ____
  2. On the basis of ____
  3. On the basis of ____
A

(1) chemical composition
(2) requirement
(3) sources

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7
Q

On the Basis of Chemical Composition

  • Esters of fatty acids and glycerol which are by products of digested dietary fats
  • Also called as neutral fats or triglycerides
  • Stored in fat cells (if not used) and released for energy between meals
A

Simple Lipids

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8
Q

Simple Lipids

Make up ____ of food and body fats (e.g.) fats and oils

A

98-99%

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9
Q

On the Basis of Chemical Composition

  • simple lipids + other organic compounds
A

Compound Lipids

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10
Q

Examples of Compound Lipids

A. ____
B. ____
C. ____

A

A. Phospolipids
B. Glycolipids
C. Lipoproteins

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11
Q

On the Basis of Chemical Composition - Compound Lipids

  • Has the unique ability to dissolve in both water and fat
  • Helps move nutrients, hormones and other substances in and out of the cells.
    - Ex. Lecithin
A

Phospholipids

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12
Q

Phospholipids

  • Is found in both plant and animal foods and is synthesized in the liver
  • A natural emulsifier that helps transport fat in the bloodstream
  • It is used commercially to make food products smooth
A

Lecithin

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13
Q

On the Basis of Chemical Composition - Compound Lipids

  • Contains CHO in combination with fatty acids and glycerol
  • Have important roles in providing energy and serve as markers for cellular recognition
A

Glycolipids

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14
Q

On the Basis of Chemical Composition - Compound Lipids

  • Cholesterol + triglycerides
  • Not able to easily circulate in the bloodstream
  • They are often carried by proteins
A

Lipoproteins

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15
Q

Types of Lipoproteins

  1. ____
  2. ____
  3. ____
  4. ____
A
  1. Very Low Density Lipoprotein (VLDL)
  2. High Density Lipoprotein (HDL)
  3. Low Density Lipoprotein (LDL)
  4. Chylomicrons
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16
Q

Lipoproteins

Consist of main triglycerides, some cholesterol molecules, and less protein

A

Very Low Density Lipoprotein (VLDL)

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17
Q

Very Low Density Lipoprotein (VLDL)

  • Less dense than most lipoproteins because of its (1) ____
  • Made in the (2) ____ and is responsible for delivering (3) ____ to cells in the body, which is needed for cellular processes
A

(1) high lipid composition
(2) liver
(3) triglycerides

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18
Q

Lipoproteins

Consists of more cholesterol than triglycerides and protein, density is greater than VLDL

A

Low-Density Lipoproteins (LDL)

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19
Q

Low-Density Lipoproteins (LDL)

  • Responsible for carrying (1) ____ to cells that need it
  • Elevated levels are associated with an increased risk of (2) ____
  • Also known as the (3) ____
A

(1) cholesterol
(2) CVD and Atherosclerosis
(3) “bad” cholesterol

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20
Q

Lipoproteins

Consists of less cholesterol and more protein, making these lipoproteins the densest.

A

High-Density Lipoprotein (HDL)

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21
Q

High-Density Lipoprotein (HDL)

  • HDL is made in the (1) ____
  • Responsible for carrying (2) ____ from cells back to the liver
  • Considered the (3) ____
A

(1) liver and in the intestines
(2) cholesterol
(3) “good” cholesterol

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22
Q

Lipoproteins

The least dense out of all of the lipoproteins

A

Chylomicrons

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23
Q

Chylomicrons

  • Primarily made up of (1) ____ and a small amount of ____
  • Transport vehicles for (2) ____ in blood and lymph
A

(1) triglycerides / protein
(2) lipids

24
Q

On the Basis of Chemical Composition

Substances liberated during hydrolysis of simple and compound lipids which still retain the properties of lipids

A

Derived Lipids

25
Q

On the Basis of Chemical Composition - Derived Lipids

  • A fat-like substance in animal foods and body cells
  • Abundant in egg yolk, fatty meats, shellfish, butter, cream, cheese, whole milk, and organ meats (liver, kidneys, brains, sweet breads)
A

Sterol (Cholesterol)

26
Q

Sterol (Cholesterol)

  • Contributing factor in (1) ____
  • Recommended intake: levels should not exceed (2) ____ of blood
A

(1) heart disease and atherosclerosis
(2) 200 mg/dL

27
Q

On the Basis of Chemical Composition - Derived Lipids

  • Building blocks of fat
  • Functions in the body as energy storage
A

Fatty Acids

28
Q

Fatty Acids

  • During digestion, body breaks down (1) ____ into ____, which can then be absorbed into the blood
  • If (2) ____ isn’t available for energy, the body uses fatty acids to fuel the cells instead
A

(1) fats into fatty acids
(2) glucose

29
Q

Roles of Cholesterol

  1. Utility vehicle for ____
  2. Helps in the ____
  3. Insulates the ____
  4. ____ the skin
  5. For the development of ____
  6. Essential for the synthesis of ____
  7. Supports ____
A

(1) fat soluble vitamins
(2) emulsification of dietary fat
(3) nerve and the brain tissues
(4) Waterproofs
(5) adrenal & sex hormone
(6) bile and vitamin D
(7) cell growth

30
Q

Types of Fatty Acids

  1. ____
  2. ____
  3. ____
  4. ____
A
  1. Saturated fatty acids
  2. Monounsaturated fatty acid
  3. Polyunsaturated fatty acid
  4. Trans Fatty Acids
31
Q

Types of Fatty Acids

  • Heavier, more dense, solid; can raise bad cholesterol
  • Examples: of animal origin are meat, poultry, egg yolks, whole milk & whole milk cheeses, cream, ice cream, butter, chocolate, coconut, palm oil, and palm kernel oils
A

Saturated Fatty Acids

32
Q

Saturated Fatty Acids

  • Recommendation: no more than ____ of total daily calories
  • A high LDL cholesterol level puts you at risk for ____, and other major health problems
A

(1) 6%
(2) heart attack, stroke

33
Q

Types of Fatty Acids - Unsaturated Fats

  • Recommended for cooking
  • Examples: olive oil, peanut oil, canola oil, avocados, and cashew nuts
A

Monounsaturated Fatty Acid (MUFA)

34
Q

Unsaturated Fats - Monounsaturated Fatty Acid (MUFA)

  • Lowers the amount of (1) ____
  • Have no effect on (2) ____
  • Recommended intake: (3) ____ of total daily calories
A

(1) low-density lipoprotein (LDL) or “bad cholesterol”
(2) high-density lipoproteins (HDLs) or “good cholesterol”
(3) 20%

35
Q

Types of Fatty Acids - Unsaturated Fats

  • Includes Omega-3 and Omega-6 Fatty Acids
  • Examples: cooking oils made from sunflower, safflower, sesame seeds, or from corn or soybeans; soft margarines whose major ingredient is liquid vegetable oil; and fish
A

Polyunsaturated Fatty Acid (PUFA)

36
Q

Unsaturated Fats - Polyunsaturated Fatty Acid (PUFA)

  • Two major fatty acids
    1. ____ - help lower the risk of heart disease; found in fish oils
    2. ____ - has a cholesterol-lowering effect
A

(1) Omega-3 Fatty Acids
(2) Omega-6 Fatty Acids (Linoleic acid)

37
Q

Unsaturated Fats - Polyunsaturated Fatty Acid (PUFA)

Recommended Intake: Not exceed ____ of total daily calories.

A

10%

38
Q

Types of Fatty Acids

  • Unhealthy fats that form when oil goes through a process called hydrogenation letting fat to harden and become solid at room temperature
  • Dietary sources: margarine, cake, cookies, doughnuts, chips, crackers, meat & dairy products, peanut butter (hydrogenated), shortening
A

Trans-Fatty Acids (TFAs)

39
Q

Unsaturated Fats - Trans-Fatty Acids (TFAs)

  • Hydrogenated fats, or “trans fats,” are often used to (1) ____
  • Required to (2) ____
  • Raise (3) ____ but decrease ____
  • Can increase risk of (4) ____
A

(1) keep some foods fresh for a long time or to prolong shelf-life
(2) be listed on the food label
(3) LDLs / HDLs
(4) heart disease, stroke and Type II diabetes

40
Q

On the Basis of Requirement

  • Essential to be taken in our diet because they cannot be synthesized in our body
  • Ex. Linoleic (omega-6), linolenic (omega-3) and arachidonic acids
A

Essential Fatty Acids

41
Q

On the Basis of Requirement

  • Are those which can be synthesized by the body and which need not be supplied through the diet
  • Ex. Palmitic acid, oleic acid and butyric acid
A

Non-essential fatty acids

42
Q

On the Basis of Requirement

Are purchased and used as fats, such as butter, margarine, lard, and cooking oils

A

Visible Fats

43
Q

On the Basis of Requirement

Are those found in other foods, such as meats, cream, whole milk, cheese, egg yolk, fried foods, pastries, avocados and nuts

A

Invisible Fats

44
Q

Characteristics of Fat

  1. ____
  2. ____
  3. ____
  4. ____
  5. Reacts to ____
  6. ____
  7. ____
  8. ____ with water
A
  1. Hardness
  2. Emulsification
  3. Saponification
  4. Rancidity
  5. Reacts to excessive heating
  6. Greasy feel
  7. Odorless, tasteless, colorless
  8. Floats with water
45
Q

Overview: Digestion and Absorption of Fats - MOUTH

  • ____
  • Mixing with ____
  • Limited ____
A
  • Mechanical digestion
  • Mixing with saliva
  • Limited enzymatic digestion (lingual lipase)
46
Q

Overview: Digestion and Absorption of Fats - STOMACH

  • ____
  • Limited ____
A
  • Mixing / churning
  • Limited enzymatic digestion (gastric lipase)
47
Q

Overview: Digestion and Absorption of Fats - SMALL INTESTINE

  • ____
  • ____
  • ____ help with absorption
A
  • Emulsification (bile)
  • Enzymatic digestion (pancreatic lipases)
  • Micelles help with absorption
48
Q

Dietary Requirement

  • Recommended Fat Intake: (1) ____ of total caloric intake / day
  • American Heart Association’s Recommendation: consume less or no more than (2) ____ of saturated fats, (3) ____ polyunsaturated fats, and (4) ____ monounsaturated fats
A

(1) 30%
(2) 7%
(3) 10%
(4) 20%

49
Q

Health Effects of Fat Deficiency

  1. ____
  2. ____ of the skin
  3. Slow ____
  4. ____
  5. Prone to ____
A
  1. Vitamin Deficiencies (ADEK)
  2. Inflammation of the skin
  3. Slow wound healing
  4. Hair loss
  5. Prone to sickness
50
Q

Health Effects of Excess intake of Fat

  1. Diet very high in ____ can lead to some ____
  2. Risk for ____
  3. Risk for ____
A

(1) PUFA / cancers
(2) heart disease, atherosclerosis and stroke
(3) obesity

51
Q

Types of Healthy Fat Food Source

  1. ____ - Olive oil, peanut oil, canola oil, avocados, nuts and seeds
  2. ____ - Vegetable oils (safflower, corn, sunflower, soy and cottonseed oils), nuts and seeds
  3. ____ - Fatty, cold-water fish (salmon, mackerel and herring), flaxseeds, flax oil and walnuts
A

(1) Monounsaturated fat
(2) Polyunsaturated fat
(3) Omega-3 fatty acids

52
Q

Fat Substitutes/Alternatives

  • A fat alternative made from sugar and fatty acids
  • Approved by FDA for use only in snack foods (potato chips, tortilla chips & crackers
A

Olestra (Fat-based fat substitute)

53
Q

Fat Substitutes/Alternatives - Olestra (Fat-based fat substitute)

Inhibits the absorption of some vitamins and other nutrients therefore ____ have been added to foods containing olestra

A

fat-soluble vitamins A, D, E, and K

54
Q

Fat Substitutes/Alternatives

  • Can be used only in cold foods such as ice cream
  • Not available for home use
A

Simplesse (Protein-based fat substitute)

55
Q

Fat Substitutes/Alternatives - Simplesse (Protein-based fat substitute)

Made from either egg white or milk protein and contains ____

A

1.3 kcal/g

56
Q

Fat Substitutes/Alternatives

  • Carbohydrate-based and derived from oat fiber
  • Heat-stable and can be used in baking but not in frying
A

Oatrim (Carbohydrate-based fat substitute)

57
Q

Fat Substitutes/Alternatives - Oatrim (Carbohydrate-based fat substitute

It provides (1) ____, but significantly (2) ___

A

(1) calories
(2) less fat

NR-NUR125 | Nutrition and Diet Therapy (11 decks)

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