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IPHS nutrition > chap 6 > Flashcards

chap 6 Flashcards

1
Q

types of lipids

A

fatty acid, triglycerides, phospholipids, cholesterol

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2
Q

lipids generally ____ in water

A

insoluble

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3
Q

fatty acids are ___ dense than water

A

less

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4
Q

major functions of lipids in the body

A

provide, store energy
maintain cell membrane
produce certain hormones
insulate and cushion the body
absorb and store fat-soluble vitamins and phytochemicals
contribute to foods

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5
Q

lipid contribution to food

A

rich flavor, smooth texture, appetizing aroma

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6
Q

fatty acid

A

contain hydrocarbon chain with an omega group (methyl, CH3) at one end, and an acid group (COOH) at the other

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7
Q

short chain fatty acid

A

2-4 carbon

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8
Q

medium chain fatty acid

A

6-12 carbon

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9
Q

long chain fatty acid

A

14-24 carbon

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10
Q

saturated fatty acid

A

each carbon atom is completely filled with hydrogen

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11
Q

unsaturated fatty acid

A

missing hydrogen atoms, molecule has one or more double bonds in the carbon chain

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12
Q

monounsaturated

A

only one double bond within the carbon chain

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13
Q

polyunsaturated

A

two or more double bonds within the chain

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14
Q

how to get omega number

A

count carbons from one omega end and the number is where the double bond occurs

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15
Q

difference between fats and oils

A

fats are solid at room temp and most oils are liquid

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16
Q

foods that are rich sources of long chain fatty acids tend to be more ____ at room temp than foods with larger amounts of unsaturated

A

solid

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17
Q

two essential fatty acids

A

omega-3 and omega-6

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18
Q

alpha-linoleic acid

A

omega 3

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19
Q

linoleic acid

A

omega-6

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20
Q

which omega essential fatty acid is not as prevalent

A

omega 3

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21
Q

DHA made from

A

omega 3, alpha-linoleic

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22
Q

EPA made from

A

omega 3, alpha-linoleic

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23
Q

arachidonic (AA) made from

A

linoleic acid, omega 6

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24
Q

fatty acid deficiency is uncommon in the US because

A

americans consume large amounts of fat

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25
Q

signs of essential fatty acid deficiency

A

scaly skin, hair loss, poor wound healing

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26
Q

infants with essential fatty acid deficiency experience

A

poor nervous system development, do not grow

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27
Q

trans fat

A

unsaturated fatty acids with the hydrogens of double bonded carbons on opposite sides of the molecule rather than the same side

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28
Q

few foods naturally contain trans fat

A

meat, some dairy

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29
Q

partial hydrogenation (PHOs)

A

food manufacturing process that added hydrogen atoms to some unsaturated fatty acids in a liquid vegetable oils

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30
Q

PHOs convert natural cis fatty acids to

A

trans fatty acids

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31
Q

PHO structure

A

similar to saturated
more solid at room temp

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32
Q

PHOs are ___likely to undergo oxidation

A

less

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33
Q

PHOs can cause

A

increase heart disease risk

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34
Q

the FDA determined PHOs are

A

dangerous, banned

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35
Q

triglyceride

A

3 fatty acids attached to a glycerol backbone

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36
Q

about 95% of lipids in the body and in foods are in the form of

A

triglycerides

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37
Q

saturated fat food sources

A

beef, butter, cream, whole and reduced-fat dairy, coconut

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38
Q

monounsaturated fat food sources

A

avocados, olives, peanuts, pumpkin and sesame seeds, almonds, hazelnuts, pecans, fish

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39
Q

polyunsaturated fat food sources

A

walnuts, flaxseed, fish

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40
Q

trans fat food sources

A

beef, milk, other dairy

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41
Q

phospholipids are chemically similar to triglyceride except

A

one fatty acid is replaced by a compound that contains phosphorus and often nitrogen

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42
Q

phospholipids contains ____ tail and ____ head

A

hydrophobic, hydrophilic

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43
Q

phospholipids found naturally in

A

plant and animal foods

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44
Q

major phospholipid in food

A

lecithin

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45
Q

rich sources of lecithin

A

egg yolk, liver, wheat germ, peanut butter, soybean

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46
Q

lecithin contains ____

A

choline

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47
Q

choline

A

compound that nerves use to produce acetylcholine

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48
Q

eggs are often used in cooking for their

A

emulsifying ability

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49
Q

phospholipids act as emulsifiers because of

A

hydrophobic and hydrophilic ends

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50
Q

emulsifiers

A

substances that keep water soluble and water insoluble compounds mixed together

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51
Q

___ foods often have emulsifying agents added

A

processed

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52
Q

lipid major structural component of cell membrane

A

double layer of phospholipids allows membrane flexibility

53
Q

sterol

A

carbons arranged in rings, which makes them a more chemically complex type of liquid than a triglyceride or phospholipid

54
Q

most known sterol

A

cholesterol

55
Q

cholesterol only found in

A

animal foods

56
Q

common sources of cholesterol

A

egg yolk, liver, meat, poultry, whole mill, cheese, ice cream

57
Q

the body produces and uses cholesterol to make

A

vitamin d
steroid hormones
bile

58
Q

plant sterol and stanols are not ____ by humans

A

absorbed

59
Q

plant sterol and stanols compete with ____ for absorption

A

cholesterol

60
Q

how are blood cholesterol levels decreased with plant sterols and stanols

A

they compete with each other and the plant sterol and stanols will be absorbed more than the cholesterol

61
Q

best sources of plant sterol/stanols

A

nuts, seeds, legumes

62
Q

some fat digestion occurs due to the action of

A

salivary lipase and gastric lipase

63
Q

primary site of lipid digestion

A

small intestine

64
Q

fatty chyme in the small intestine stimulates release of

A

cholecystokinin (CCK)

65
Q

CCK signals the gallbladder to

A

release bile

66
Q

CCK stimulates the pancreas to

A

release digestive enzymes, including pancreatic lipase

67
Q

bile contains ____ which aid in digestion and absorption

A

bile salts

68
Q

bile salts have ____ heads and ____ tails and surround lipid particles to form ____

A

hydrophilic, hydrophobic, micelles

69
Q

micelles

A

transport lipids to absorptive cells

70
Q

action of bile salts increase the surface area of lipids available to

A

pancreatic lipase, aids in digestion

71
Q

pancreatic lipase

A

removes two fatty acids from a triglyceride, forming a monoglyceride, also produces some FFA and glycerol

72
Q

phospholipids digested by

A

phospholipase, removes two FA

73
Q

cholesterol does not undergo

A

digestion

74
Q

end product of lipid digestion

A

glycerol, FFA, monoglycerides, phospholipid fragments

75
Q

lipid absorption: micelles transport end products of lipid digestion to the villi in the ____

A

small intestine

76
Q

short and medium chain fatty acids directly enter the

A

portal bloodstream

77
Q

absorptive cells of the small intestine form ____ with other end products of lipid digestion

A

chylomicrons

78
Q

chylomicrons

A

lipoproteins

79
Q

lipoprotein

A

water soluble structures that transport lipids through the bloodstream

80
Q

chylomicrons travel through the ___ system to the thoracic duct where they enter the blood stream

A

lymphatic

81
Q

lipoprotein lipase

A

enzyme capillary walls that break down triglyceride from chylomicrons as they move into the body

82
Q

stomach lipid digestion/absorption

A

minor digestion of fat by salivary and gastric lipases

83
Q

liver lipid digestion/absorption

A

liver produces bile, which is stored in the gallbladder and released into small intestine. bile aids in lipid digestion and absorption by emulsifying lipids in digestive juices

84
Q

pancreas lipid digestion/absorption

A

secretes a mixture of enzymes, including pancreatic lipase into sm intestine

85
Q

small intestine lipid digestion/absorption

A

primary site

86
Q

____% of undigested fat is normally excreted in the feces

A

<5

87
Q

most used bile salts are absorbed in the

A

small intestine ileum

88
Q

the liver recycles used bile salts to make

A

new bile

89
Q

eating food that contains ___ fiber can interfere with bile salt recycling

A

soluble

90
Q

without a supply of recycled bile salt

A

the liver has to remove cholesterol from the bloodstream to make new bile salts, blood cholesterol levels drop

91
Q

adipose cells remove ___ and ___ from circulation and reassemble into ____ for storage

A

glycerol, FFA, triglycerides

92
Q

cells remove ____ from the bloodstream and metabolic them for energy

A

Fatty acids

93
Q

liver removes ____ molecules and converts them to ____

A

glycerol, glucose

94
Q

AMDR for fat

A

20-35%

95
Q

saturated fat should be ___%

A

<10

96
Q

lipid information required on label

A

total fat
sat fat
trans fat
cholesterol

97
Q

CVD

A

group of medical conditions that affect the functioning of the heart and blood vessels

98
Q

coronary artery disease

A

affects the arteries that supply the heart, often leading to heart attack

99
Q

cardiovascular diseases

A

CAD, PAD, stroke, hypertension

100
Q

____ and ___ are among the top 5 leading causes of death

A

CAD, stroke

101
Q

atherosclerosis

A

long term disease process in which plaque builds up inside arteries

102
Q

atherosclerosis initiated by

A

excess cholesterol or glucose in the bloodstream, compounds from smoke, bacteria

103
Q

atherosclerosis leads to formation of

A

arterial plaque

104
Q

arterial plaque may result in the formation of

A

thrombus

105
Q

thrombus

A

fixed bunch of blood clots that remain in place and disrupt flood flow

106
Q

a healthy artery has ___ lining

A

smooth

107
Q

when the lining of the artery become irritated, certain cells within the wall deposit _____ and other substances under the lining to repair damage

A

cholesterol

108
Q

plaque ___ and ___ the normally smooth surface, which ___ blood flow, making ___ more likely to form ____

A

narrows, roughens, slows, clots

109
Q

if a clot lodges on the plaque and becomes wedged,

A

blood flow can become blocked completely

110
Q

embolus

A

thrombus or part of a plaque that breaks free and travels through the bloodstream

111
Q

a thrombus or embolus can completely block flood flow leading to

A

heart attack
stroke
gangrene

112
Q

atherosclerosis in the carotid artery in the neck can

A

increase risk for stroke

113
Q

atherosclerosis and hypertension

A

affected arteries thicken and lose flexibility

114
Q

lipoproteins transport

A

lipids in the blood

115
Q

lipoproteins play a major role in

A

the development of atherosclerosis

116
Q

4 major types of lipoproteins

A

VLDL, HDL, LDL, chylomicron

117
Q

____ content contributes to the density of a lipoprotein

A

protein

118
Q

chylomicron ___% protein

A

1-2

119
Q

HDL ___% protein

A

45-60

120
Q

LDL ___% protein

A

25

121
Q

VLDL ___% protein

A

5-10

122
Q

HDL

A

good cholesterol

123
Q

HDL transports cholesterol ____ tissues and ___ liver, where it can be eliminated ______ contribute to plaque formation

A

away, to, does not

124
Q

LDL

A

bad cholesterol

125
Q

LDL carries cholesterol ___ tissues, _____contribute to plaque formation

A

to, does

126
Q

VLDL carries much of the ____ in the bloodstream

A

triglycerides

127
Q

high levels of VLDL may contribute to

A

atherosclerosis

128
Q

major risk factors for atherosclerosis

A

age, genetics
unhealthy diet, HTN, diabetes, elevated cholesterol (LDL), excess body fat, physical inactivity, tobacco use

129
Q

when we absorb fat where does it go

A

lacteals/lymphatic system

IPHS nutrition (10 decks)

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