Ch 8: Fats Flashcards

1
Q

Functions of Fats

A

Source of Energy
Metabolism of Fat Soluble Vitamins
Obtaining Essential Fatty Acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Structure of Lipids

A

Repeating units of Fatty Acids
Comprised of hydrogen, carbons, and oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Types of Lipids

A

Simple Lipids (Fatty Acids)
Compound Lipids (Phospholipids)
Derived Lipids (Cholesterol)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Fatty Acids

A

Organic Compounds with Long Hydrocarbon Chains that are Saturated or Unsaturated
At one end of the hydrocarbon chain is a carboxyl group (COOH). This carboxyl group is what makes a fatty acid an acid (carboxylic acid).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Phospholipids

A

Comprised of 2 Fatty Acids, a Phosphate Group and a Glycerol Molecule (form Cell Membrane)
Head is Water Soluble (Hydrophilic)
Tail is Hydrophobic (Not Water Soluble)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Saturated Fats

A

Fatty Acids with a Maximum number of Hydrogen molecules and contain only Single bonds between their Carbon atoms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Examples of Saturated Fats

A

Animal Fat, Palm Oil and Coconut Oil, Grains based desserts, Lard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Unsaturated

A

Fatty Acids that have one or more double bonds between the Carbon atoms in the Carbon chain
Prone to Oxidative Damage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Hydrogenation

A

Process of forcing Hydrogen into Vegetable Oil to create a Semi-Solid or Solid Saturated Fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Oxidative Damage

A

Imbalance of Free Radicals and Antioxidants
Free Radicals have an uneven number of electrons which makes them more likely to react

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Monosaturated Fatty Acids (MUFAs)

A

Unsaturated fats that have one unsaturated carbon molecule (two hydrogen atoms instead of four) or one double bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Polysaturated Fatty Acids (PUFAs)

A

Unsaturated fats that have two or more double bonds between carbon molecules.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Trans Fats

A

An artificial fatty acid that occurs when hydrogen is added to liquid vegetable oils (unsaturated fat) to make them more solid (saturated fat) and have a more stable shelf life.
Primary source of trans fat is partially hydrogenated oils (PHOs) such as margarine and vegetable shortening, as well as fried foods such as French fries, doughnuts, fried chicken, baked goods, snacks, and nondairy coffee creamer.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Sources of MUFAs

A

Oil Oil, Nuts (Almonds, Cashews and Pecans), Canola Oil, Avocados, Olives and Nut Butters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Polyunsaturated Fats (PUFAs)

A

Unsaturated Fats that have 2 or more double bonds between Carbon molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Examples of PUFAs

A

Walnuts, sunflower seeds, flax oil, Salmon and corn, soybean and safflower oil,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Low-Density Lipoprotein (LDL)

A

Transmits cholesterol from the Liver to the Cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Triglycerides (TG)

A

Primary storage and transportable form of fats in the body, composed of three fatty acids bound to a Glycerol backbone
Composes most of Adipose Tissue
Transports food in the bloodstream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

High-Density Lipoprotein (HDL)

A

Lipoprotein that carries excess cholesterol away from the cells to the Liver which is then turns to Bile

20
Q

Low in Daily Value (DV) of a Nutrient

A

5% or less

21
Q

High in Daily Value (DV) of a Nutrient

A

20% or more

22
Q

Compound Lipids

A

Phospholipids and Lipoproteins

23
Q

Phospholipids

A

Comprised of two Fatty Acids, a Phosphate Group and a Glycerol molecule. Head = Water Soluble Tail = Water Insoluble
Forms Cell Membrane

24
Q

Lipoproteins

A

Comprised of Fat and Protein that transports Cholesterol and other Lipids to and from various tissues in the blood

25
Q

Essential Fatty Acids

A

Omega-3s (a-Linolenic) and Omega-6s (a-Linoleic)

26
Q

Omega-3s (a-Linolenic)

A

Named based on the position of the first double bond in the carbon chain, Carbon 3, an essential polyunsaturated fatty acid that is found in fish, seafood, flaxseed oil, and walnuts.

27
Q

Omega-6s (a-Linoleic)

A

Named based on the position of the first double bond in the carbon chain, Carbon 6, an essential polyunsaturated fatty acid that is found primarily in plant oils such as corn, soybean, and safflower.

28
Q

EPA (Eicosapentaenoic acid)

A

Essential Omega-3 Fatty Acid found in marine sources including fish and krill, serves as a precursor to various compounds that have anti-inflammatory activities in the body in addition to serving as structural components of the brain and eye tissue.

29
Q

DHA (Docosahexaenoic acid)

A

Essential omega-3 fatty acid found in marine sources including fish and krill, highly abundant in the human brain, eyes, and sperm cells.

30
Q

Benefits of Omega-3 Fatty Acids

A

Rheumatoid Arthritis, Fetal Development (Eye and Brain), Depression, possibly Alzheimer’s

31
Q

Adequate Intake for Omega-3 Fatty Acids

A

The adequate intake (AI) for omega-3 fatty acid is 1.6 grams and 1.1 grams per day for males and females (ages 14 to 51+ years), respectively.

32
Q

Stomach effect on Fats

A

Gastric Lipase break down Triglycerides into Diglycerides and Free Fatty Acids

33
Q

Small Intestine effect on Fats

A

A small amount of bile, an emulsifier, is released, which attracts fat molecules and holds onto them while being held by the water. Next, pancreatic lipases break down triglycerides into monoglycerides and free fatty acids

34
Q

Micelle

A

A compound comprised of Bile Salts, Surrounding Monoglycerides, Free Fatty Acids and Fat Soluble Vitamins for Absorption

35
Q

Chylomicron

A

Triglycerides, Cholesterol and Phospholipids plus a Protein Carrier

36
Q

What delivers Triglycerides to the cells of the body?

A

Chylomicrons (from digestion) and very-low-density lipoproteins (VLDLs) both move through the bloodstream to deliver triglycerides to the cells of the body with the help of Lipase

37
Q

Desirable Level of LDL

A

Under 100 mg/dL

38
Q

Desirable Level of HDL

A

Over 60 mg/dL

39
Q

Desirable Level of Triglycerides

A

Under 150 mg/dL

40
Q

Beta-Oxidation

A

The process that occurs within the cell’s mitochondria to produce glycerol and fatty acids.

41
Q

Acetyl-CoA

A

A molecule that participates in biochemical reactions in protein, carbohydrate, and lipid metabolism, producing energy.

42
Q

Dietary Calories from Saturated Fat

A

Less than 10% Replace with PUFAs
Focus on consuming PUFAs, including omega-3s and omega-6s food sources. Dietary PUFAs may lower serum VLDL and LDL concentrations. This is because the liver converts PUFAs into ketone bodies instead of VLDLs, which transport triglycerides to the cells.

43
Q

Establishes nutrition guidelines based on scientific evidence for the United States and Canada

A

Institute of Medicine of the National Academies

44
Q

Acceptable macronutrient distribution range (AMDRs) for fat

A

Between 20% to 35% of total calories per day for dietary total fat
10% of total calories per day for dietary Saturated fat

45
Q

Dietary Guidelines for Americans

A

A variety of vegetables from all the subgroups—dark green, red and orange, legumes (beans and peas), starchy, and other
Fruits, especially whole fruit
Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages
A variety of protein foods, including seafood, lean meats and poultry, eggs, and legumes, and nuts, seeds, and soy products
Monounsaturated and polyunsaturated oils
Limiting saturated fats to 10% of total calories per day and avoiding trans fats