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NDFS 100 > ch 5 > Flashcards

ch 5 Flashcards

1
Q

fats roles

A

Energy use and storage
Insulation and protection
Hormone synthesis
Nerve impulse transmission
Component of cell membranes
Nutrient transportation

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2
Q

Phytochemical absorption after eating a full fat dressing is

A

higher

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2
Q

Triglycerides:

A

glycerol backbone with 3 fatty acids; mono=1 fatty acid, di=2 fatty acids, fatty acids and glycerol (95%)

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3
Q

fats absorb

A

phytochemicals

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3
Q

Types of fats:

A

phospholipids, triglycerides, sterol

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4
Q

Monounsaturated:

A

one double bond, liquid at room temp; pb and canola oil, avocado oil; may decrease risk for CVD, healthy type of fat; decreased risk for cardiovascular disease (Peanut butter)

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5
Q

fatty acids

A

strings of carbon, methynl group on one end, acid group other end; differ in number and position of double bonds

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6
Q

saturated

A

no double bonds, carbon chain completely filled with hydrogens, solid at room temp; ground beef, butter, tropical oils like coconut oil; may increase risk for cardiovascular disease

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6
Q

polyunsaturated encompasses

A

Omega 3: first double bond on 3rd carbon
Essential fatty acid
Omega 6
Essential fatty acid

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7
Q

polyunsaturated

A

2 or more double bonds, liquid at room temperature

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8
Q

Omega 3:

A

first double bond on 3rd carbon
Essential fatty acid
ALA: Canola oil, flax, walnuts ;EPA+DHA(best ones!!): fatty fish

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9
Q

Omega 6:

A

essential fatty acid, Plant oils, butter

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10
Q

glycerol is a

A

triglyceride

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11
Q

omega 3 benefits

A

Lower BP
Prevent blood clot formation
Protect against irregular heartbeats
Reduce inflammation
Brain vision function

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12
Q

high in mercury

A

Shark
Swordfish
King mackerel
Tilefish

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12
Q

sterol encompasses

A

Cholesterol:
cholesterol
Vitamin d, steroid hormones, bile

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13
Q

how many oz of fish a week is recommended?

A

12oz

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14
Q

Cholesterol:

A

Produced by liver, used to make hormones, bile acids, and vitamin d, no energy, food sources: only in animal products (even healthy ones)

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15
Q

what raises blood cholesterol?

A

saturated fat

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16
Q

phospholipids

A

Glycerol + 2 fatty acids + phosphate ; Form structure for cell membranes
Water soluble end, fat soluble end

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17
Q

where is gastric lipase produced?

A

stomach

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18
Q

short and medium chains go ___ to bloodstream

A

directly

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19
Q

less than _ % of fat is excreted within feces

20
Q

4 kinds of lipoproteins

A

Chylomicrons: dietary fat transporters; neutral for you: made in SI
VLDL: fat delivers (very low density lipoprotein); bad for you; made in liver
LDL: cholesterol delivers (low density lipoprotein); bad for you; VLDL becomes LDL
HDL: cholesterol cleanup crew (high density lipoprotein); good for you!; made in liver

21
Q

lipoproteins

A

lipid carriers made in the liver or GI tract; from SI and liver to body tissues

22
Q

chylomicrons

A

dietary far transporters; neutral for you; made in SI

23
Q

VLDL

A

fat delivers (very low density lipoprotein); bad for you; made in liver

24
Q

LDL

A

cholesterol delivers (low density lipoprotein); bad for you; VLDL becomes LDL

25
Q

HDL

A

cholesterol cleanup crew (high density lipoprotein); good for you!; made in liver

26
Q

where is HDL formed?

27
Q

is HDL good or bad for you? what is it’s role?

A

good; Clean up crew

28
Q

atherosclerosis and plaque process

A

injury to an artery wall from inflammation
Minerals, platelets, and oxidized LDL form plaque
Foam cells form a fatty streak and calcify
Narrowed arteries are at risk for clots

29
Q

which gender has higher risk for cardiovascular disease?

30
Q

Diets low in Diets low in _ have high cardiovascular disease risk

A

fruits and veggies

31
Q

Prevent CVD by:

A

-eat a diet low in saturated fat and trans fat
-eat lots of plant based/antioxidant rich foods
-limit refined grains and sugar

32
Q

Less than _ of calories from saturated fat

33
Q

Increase ratio of _ to _

A

omega 3 to omega 6

34
Q

fish _x a week

35
Q

which omega deceases inflammation

36
Q

which omega increases inflammation

37
Q

what affects blood cholesterol the most?

A

saturated fat

38
Q

what disease has high risk for cardiovascular disease?

39
Q

emulsifier

A

compound that suspends fat in water

40
Q

rancidity

A

decomposed fatty acids with unpleasant flavor and odor

41
Q

enterohepatic circulation

A

bile acid recycling between SI and liver

42
Q

lacteal

A

lymphatic tissue absorbing fat from SI

43
Q

women have _ HDL than men

44
Q

when is women’s HDL highest

A

before menopause

45
Q

adipose tissue is _

A

80% lipids, 20% water and protein

46
Q

_ cholesterol is made by body cells

47
Q

_ cholesterol is from food

48
Q

foam cells

A

lipid loaded abc with surrounding large amounts of fatty substance

49
Q

metabolic syndrome

A

poor blood glucose regulation

50
Q

oxidized LDL is

A

worse for you!

51
Q

smoking cessation

A

quitting smoking

NDFS 100 (11 decks)

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