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kine 420 > ch 6- fats > Flashcards

ch 6- fats Flashcards

1
Q

If a double bond is present, it may be in one of two formations. What are the two formations?

A

cis, trans

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2
Q

are chains of carbon and hydrogen with a carboxyl group (a carbon with a double bond to oxygen and a single bond to an oxygen/hydrogen, written as COOH) at one end.

A

fatty acids

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3
Q

cis

A

groups that are on the same side of the double bond between carbons.

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4
Q

trans

A

groups that are on opposite sides of the double bond between carbons.

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5
Q

Polyunsaturated fatty acids can be further distinguished by their fatty acid series. This refers to

A

the presence of a double bond between carbons that is counted from the last carbon in the chain (farthest from the carboxyl group carbon). This terminal carbon is referred to as omega or n-.

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6
Q

triglyceride

A

3 FAs attached to a glycerol

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7
Q

names of omega 3 FAs

A
  • a-linolenic acid
  • EPA
  • DHA
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8
Q

a-linolenic characteristics

A

essential FA that is widely distributed in food
- can be used to form longer FAs

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9
Q

sources of a-linolenic acid

A
  • flaxseed and grapeseed oils
  • green leafy veggies
  • soybean canola and linseed oils
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10
Q

EPA characteristics

A
  • eicosanoids made from EPA have antiinflammatory effects and inhibit the formation of eicosanoids made from arachidonic acid, which have pro inflammatory effects
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11
Q

sources of EPA and DHA

A
  • salmon
  • herring
  • mackerel
  • sardine
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12
Q

DHA characteristics

A
  • membrane phospholipids
  • eicosanoids made from EPA have antiinflammatory effects and inhibit the formation of eicosanoids made from arachidonic acid, which have pro inflammatory effects
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13
Q

Almost 95 percent of the fat found in foods is in the form of ____ the remaining fats in food are either ____ ___ ____

A

triglycerides; sterols or phospholipids.

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14
Q

Once absorbed, the monoglycerides and free fatty acids are

A

resynthesized into triglycerides

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15
Q

triglycerides are incorporated into _____ which transport fat via the lymphatic system.

A

chylomicrons

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16
Q

ketosis

A

catabolism of acetyl CoA

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17
Q

esterification

A
  • formation of a TG
  • occurs after FAs are taken up by adipocytes
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18
Q

lipolysis

A
  • breakdown of a TG to FAs and glycerol
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19
Q

lipolysis is inhibited by

A

insulin

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20
Q

beta oxdation

A

conversion of FAs to acetyl coA

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21
Q

lipoprotein lipase activity is stimulated by

A

insulin

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22
Q

Fat storage in muscle occurs primarily in muscle that is

A

highly aerobic

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23
Q

advantages of fats

A
  • energy dense
  • 9 kcal/g
  • anhydrous
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24
Q

Within an adipocyte, hormone-sensitive lipase will

A

break down a stored triglyceride into glycerol and three fatty acids, which diffuse into the capillary circulation

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25
Q

FAs are bound to _____ for transport

A

albumin

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26
Q

epinephrine and norepinephrine stimulate

A

the process of TG breakdown and transport

27
Q

mitochondrial transfer of fatty acyl coa

A

In the outer mitochondrial membrane, the CoA of fatty acyl-CoA is removed and joined to carnitine via carnitine acyltransferase. The acylcarnitine is then translocated into the mitochondria, where the fatty acid separates from the carnitine rejoins with a CoA.

28
Q

ketones are produced by

A

liver

29
Q

ketones supply how much of the bodys total energy needs after an overnight fast

A

2-6%

30
Q

ketones are produced more when

A

FA oxidation is accelerated

31
Q

when is FA oxidation accelerated (more ketones)

A
  • low CHO intake
  • impaired CHO metabolism
32
Q

as intensity inc

A

the percentage of energy provided by fat metabolism decreases and that of CHO increases

33
Q

as duration inc

A

the percentage of energy derived from fat may increase slightly as the percentage of energy derived from carbohydrate oxidation declines.

34
Q

T or F Increases in body weight are due to long-term excess energy consumption.

A

true

35
Q

general fat recommendations for athletes

A

1 g/kg
20-35% total caloric intake

36
Q

total fat amount depends on

A
  • total energy
  • total CHO and protein
37
Q

endurance athletes may need up to how much fat

A

2 g/kg/d

38
Q

The appropriate amount of dietary fat for the athlete will depend on two factors—

A

overall energy (caloric) need and macronutrient balance

39
Q

inadequate fat intake effects

A
  • Inadequate replenishment of intramuscular fat stores
  • Inability to manufacture sex-related hormones
  • Alterations in the ratio of high-and low-density lipoproteins (HDL:LDL)
  • Inadequate fat-soluble vitamin intakes
40
Q

: May enhance free fatty acid mobilization during endurance exercise

A

caffeine

41
Q

May increase blood flow to muscle-enhancing recovery

A

carnitine

42
Q

: Suggested to increase fat and reduce carbohydrate oxidation during exercise

A

ketone esters

43
Q

Suggested to reduce reliance on muscle glycogen stores

A

medium chain TGs

44
Q

carnitine not effective for

A

inc fat metabolism

45
Q

shows promise for athletes with exercise induced bronchoconstriction due to asthma

A

omega 3 FAs

46
Q

caffeine is effective as

A
  • CNS stimulant
  • improving endurance performance and high intensity activities lasting 20 min
47
Q

The predominant fat in food and the body is:

A

triglyceride

48
Q

Which of the following is an essential fatty acid, one that cannot be manufactured in the body?

A

linoleic acid

49
Q

Most long-chain fatty acids are absorbed from the intestinal mucosal cells in what form?

A

chlyomicrons

50
Q

What is the enzyme found on the surface of blood vessels that catalyzes the release of fatty acids so they can be absorbed by fat and muscle tissue?

A

lipoprotein lipase

51
Q

The human body normally stores approximately how much energy as fat?

A

100,000 kcal

52
Q

A deficiency of carnitine in the body would result in fat metabolism decreasing for which of the following reasons?

A

Fatty acids would not be transported properly into mitochondria.

53
Q

When the body is stressed by exercise, fat stored in adipocytes is:

A

mobilized

54
Q

Which of the following is not true about fat metabolism?

A

As exercise intensity increases, the percentage of energy from fat decreases.

55
Q

t or f: A person “burns” more fat as a percentage of total energy expenditure at rest.

A

true

56
Q

t or f: As exercise intensity increases, the total (absolute) amount of fat used for energy increases, reaches a peak, and then decreases.

A

true

57
Q

t or f: To “burn” more fat in a fixed period of time, a person should exercise at a low, “fat-burning” intensity.

A

true

58
Q

Which of the following statements about an athlete’s dietary fat intake is true?

A

As long as carbohydrate and protein needs are met, athletes do not need to pay attention to their fat intake.

59
Q

What are the adverse consequences of inadequate fat intake?

A
  • inadequate fat-soluble vitamin intake
  • inability to produce sex-related hormones
  • inadequate replacement of intramuscular triglycerides
60
Q

The appropriate amount of fat for training and performance depends on:

A

both overall energy need and macronutrient balance.

61
Q

Why would an endurance athlete limit the amount of fat in a precompetition meal?

A

delays gastric emptying

62
Q

The mechanism by which caffeine most likely improves endurance performance is that it:

A

decreases perception of exertion.

63
Q

Why do athletes consume medium chain triglycerides (MCT) as a dietary supplement?

A

They are easily and quickly digested and absorbed compared to other fatty acids.

kine 420 (10 decks)

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