Ch 8: Fats

Question 1

Functions of Fats

Answer 1

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

Question 2

Structure of Lipids

Answer 2

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

Question 3

Types of Lipids

Answer 3

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

Question 4

Fatty Acids

Answer 4

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).

Question 5

Phospholipids

Answer 5

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)

Question 6

Saturated Fats

Answer 6

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

Question 7

Examples of Saturated Fats

Answer 7

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

Question 8

Unsaturated

Answer 8

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

Question 9

Hydrogenation

Answer 9

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

Question 10

Oxidative Damage

Answer 10

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

Question 11

Monosaturated Fatty Acids (MUFAs)

Answer 11

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

Question 12

Polysaturated Fatty Acids (PUFAs)

Answer 12

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

Question 13

Trans Fats

Answer 13

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.

Question 14

Sources of MUFAs

Answer 14

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

Question 15

Polyunsaturated Fats (PUFAs)

Answer 15

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

Question 16

Examples of PUFAs

Answer 16

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

Question 17

Low-Density Lipoprotein (LDL)

Answer 17

Transmits cholesterol from the Liver to the Cells

Question 18

Triglycerides (TG)

Answer 18

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

Question 19

High-Density Lipoprotein (HDL)

Answer 19

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

Question 20

Low in Daily Value (DV) of a Nutrient

Answer 20

5% or less

Question 21

High in Daily Value (DV) of a Nutrient

Answer 21

20% or more

Question 22

Compound Lipids

Answer 22

Phospholipids and Lipoproteins

Question 23

Phospholipids

Answer 23

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

Question 24

Lipoproteins

Answer 24

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

Question 25

Essential Fatty Acids

Answer 25

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

Question 26

Omega-3s (a-Linolenic)

Answer 26

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.

Question 27

Omega-6s (a-Linoleic)

Answer 27

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.

Question 28

EPA (Eicosapentaenoic acid)

Answer 28

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.

Question 29

DHA (Docosahexaenoic acid)

Answer 29

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

Question 30

Benefits of Omega-3 Fatty Acids

Answer 30

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

Question 31

Adequate Intake for Omega-3 Fatty Acids

Answer 31

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.

Question 32

Stomach effect on Fats

Answer 32

Gastric Lipase break down Triglycerides into Diglycerides and Free Fatty Acids

Question 33

Small Intestine effect on Fats

Answer 33

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

Question 34

Micelle

Answer 34

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

Question 35

Chylomicron

Answer 35

Triglycerides, Cholesterol and Phospholipids plus a Protein Carrier

Question 36

What delivers Triglycerides to the cells of the body?

Answer 36

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

Question 37

Desirable Level of LDL

Answer 37

Under 100 mg/dL

Question 38

Desirable Level of HDL

Answer 38

Over 60 mg/dL

Question 39

Desirable Level of Triglycerides

Answer 39

Under 150 mg/dL

Question 40

Beta-Oxidation

Answer 40

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

Question 41

Acetyl-CoA

Answer 41

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

Question 42

Dietary Calories from Saturated Fat

Answer 42

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.

Question 43

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

Answer 43

Institute of Medicine of the National Academies

Question 44

Acceptable macronutrient distribution range (AMDRs) for fat

Answer 44

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

Question 45

Dietary Guidelines for Americans

Answer 45

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