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Chapter 4 book notes Flashcards

1
Q

Fat is a member of a class of compounds called?

A

Lipids

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2
Q

Lipids in foods and human body include:

A

-triglycerides (fats &oils)
-phospholipids
-sterols

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3
Q

Too little and too much fat both have what affect on the body?

A

-harmful effect

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4
Q

In what two ways do fatty acids differ?

A

-in chain length and degree of saturation

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5
Q

Chain length

A

-the number of carbons in a fatty acid.

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6
Q

Degree of saturation

A

-chemical structure
-the # of hydrogen atoms the carbons in the fatty acid are holding.

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7
Q

Saturated fatty acid

A

-Every available carbon is filled to capacity with hydrogen atoms and has single bonds between carbons.

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8
Q

Unsaturation

A

-places where the hydrogen atoms are missing are called points of unsaturation.
-has at least one double bond between its carbons

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9
Q

A triglyceride can contain a combo of fatty acids such as:

A

-long chain
-short chain
-saturated
-monosaturated
-polysaturated

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10
Q

Fats that contain shorter chains or are more unsaturated fatty acids are:

A

-softer at room temperature and melt more easily.

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11
Q

compare these three fats:
1)lard
2)chicken fat
3)safflower oil

A

1)lard is most saturated and hardest
2)chicken fat is less saturated and somewhat soft
3) safflower oil is most unsaturated and is liquid @ room temp.

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12
Q

Saturation influences…

A

-stability

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13
Q

What kind of bond is unstable?

A

-double bonds
-so polyunsaturated fatty acids spoil most readily.

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14
Q

Fats can become what when exposed to oxygen?

A

-rancid

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15
Q

Oxygenation of unsaturated fats produces what?

A

-produces a variety of compounds that smell and taste rancid.

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16
Q

What kind of fat is more resistant to oxidation and less likely to become rancid?

A

-saturated fats

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17
Q

(3) ways manufactures can protect fat-containing products against rancidity:

A

1)Products sealed airtight and refrigerated (expensive and inconvenient)
2)adding antioxidants to compete for the oxygen and thus protect oil (BHA & BHT)
3)Manufacturers saturate some or all of the points of unsaturation by adding hydrogen atoms (hydrogenation)

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18
Q

Two advantages of hydrogenation:

A

1)protects against oxidation (prolonging shelf life)
2)alters texture of foods by increasing solidity of fats.

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19
Q

Hydrogenation of vegetable oil=
Hydrogenation of fats=

A

-spreadable margarine
-piecrusts become flaky and puddings become creamy

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20
Q

Disadvantages of hydrogenation:

A

-makes polyunsaturated fats more saturated
-health advantages of using polyunsaturated fats instead of saturated fats is lost.
-CHNAGES SHAPE FROM CIS TO TRANS

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21
Q

Cis-fatty acids

A

-naturally most unsaturated fatty acids

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22
Q

Cis form

A

-hydrogen atoms next to the double bonds are on the same side of the carbon chain.

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23
Q

Trans fatty acids

A

-only a few fatty acids in nature are trans fatty acids
-milk and meat products

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24
Q

Trans form

A

-hydrogen atoms next to double bonds are on opposite sides of carbon chain.

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25
What does cis and trans form for fatty acids affect?
-affects function in the body
26
Function of trans fatty acids in body
-behave like saturated fats -increase blood cholesterol and risk of heart disease.
27
What naturally occurring trans fatty acid may have health benefits?
-conjugated linoleic acid.
28
what two fatty acids can the body not synthesize that it needs?
-linoleic acid and linolenic acid
29
Linoleic acid & linolenic acid
-polyunsaturated fatty acids -cannot be made from other substances in the body so they must be obtained from food. (ESSENTIAL FATTY ACIDS)
30
Where can linolenic acid and linoleic acid be found?
-small amounts in plant oils -body readily stores them, making deficiencies unlikely.
31
Body functions/effects of linoleic & linolenic acid (6)
-blood pressure -blood clot formation -blood lipid concentration -immune response -inflammatory response to injury. -structural components of cell membranes.
32
Linoleic acid
-omega-6 fatty acid -found in seeds of plants and in oils produced from seeds -vegetable oil, seeds, nuts, and whole grain foods
33
Linolenic acid
-also known as omega 3 fatty acids (EPA & DHA)
34
linolenic acid makes:
EPA & DHA, although process is slow
35
Where is DHA and EPA primarily found?
-oil of certain fishes such as salmon and mackerel
36
Roles that DHA & EPA play in the body
-metabolism -disease prevention (ex:heart disease) -brain development
37
Only DHA helps with
-rods and cones of the retina of the eye.
38
what % do phospholipids and sterols make in the diet?
5%
39
Among the phospholipids, what is of particular interest?
-lecithins
40
Structure of phospholipids:
-backbone of glycerol -two fatty acids attached to glycerol -instead of third fatty acids they have a phosphate group & molecule of choline or similar compound.
41
phosphate group
-phosphorus containing acid
42
Role of each structure in phospholipid: 1)fatty acid 2)phosphate group
1) fatty acids make phospholipids soluble in fat 2)the phosphate group enable them to dissolve in water
43
How does the food industry use phospholipids?
-emulsifiers: to mix fats with water in products like mayo & candy bars.
44
Richest food sources of lecithin (phospholipid) is
-eggs -liver -soybeans -wheat germ -peanuts.
45
Role of phospholipids in body
1)act as emulsifiers in body: help regulate fats in solution in watery blood & body fluids 2)generate signals inside cells in response to hormones, to help alter body conditions.
46
Sterols
-large, complex molecules consisting of interconnected rings of carbon. - most common sterol is cholesterol, but others like vitamin D, bile, and sex hormones are important too.
47
What foods have sterols?
-foods derived from plants and animals. -but animals (meats, eggs, fish, dairy) contain the most amount of cholesterol.
48
What kind of meat is richest in choloesterol?
-organ meats (liver, kidney, and eggs).
49
Shellfish & sterol
-contains many sterols but much less cholesterol
50
Sterols& plants
-sterols other than cholesterol are found in plants. -they are structurally similar to cholesterol, but interfere with cholesterol absorption.
51
Example of manufacturers fortifying food with plant sterols.
-fortified margarine with plant sterols to create a functional food that helps reduce blood cholesterol.
52
Is cholesterol a essential nutrient?
-NO IT CAN BE MADE BY THE BODY
53
How does cholesterol synthesize in the body?
-the liver makes cholesterol from fragments of carbs, proteins, and fats.
54
Where does most of cholesterol end up in the body?
-ends up in our cells membranes where it performs vital structure and metabolic functions.
55
After cholesterol is made in the liver what are the two routes that it can take in the body?
1)it may be incorporated in the bile, stored in gallbladder, and delivered to intestine 2)it may travel in the bloodstream to all body cells.
56
What happens to bile that is made from cholesterol in the liver?
-it is released into intestine to aid in digestion and absorption of fat. -after bile does its job, most of it is reabsorbed and used in body, the rest is excreted in feces.
57
The excretion of bile=
-reduces total amount of cholesterol in body
58
After cholesterol leaves the liver, it may travel in the blood via the artery in packages called?
lipoproteins
59
As lipoproteins travel through the body, tissues do what?
-extract lipids from them
60
Atherosclerosis
-when deposits of cholesterol form in artery walls -a disease that can cause heart attacks and strokes.
61
Goal of lipid (fat) digestion
-to dismantle triglycerides into small molecules that the body can absorb
62
Small molecules that can come from triglycerides
-monoglycerides, fatty acids, and glycerol.
63
Where does most of digestion of lipids (fat) take place?
-small intestine
64
Functions of lipids (fat) in body (6)
1) Energy stores 2)Muscle fuel 3)Padding 4)Insulation 5)cell membranes (form major material of cell membrane) 6)Raw materials (can be converted to other compounds, such as hormones, bile, & vitamin D as needed).
65
What % of fat cells supply the body's on going energy needs during rest?
60%
66
A diet high in saturated fats or trans fats invites the risk of ?
-cardiovascular disease and heart disease (#1 killer of adults in US and Canada).
67
What two major lipoproteins play major roles with regards to heart health and are the focus of most recommendations made for reducing heart disease?
-LDL & HDL
68
High blood LDL cholesterol concentration indicates?
-likelihood of suffering a heart attack -the higher the LDL, the earlier the episode is to occur.
69
Low blood concentration of HDL indicates?
-higher disease risk
70
Cholesterol in blood= cholesterol in food=
-important risk factor for heart disease -not a major factor in raising blood cholesterol.
71
What is the main dietary factor associated with elevated blood LDL cholesterol?
-a high saturated fat and high trans fat intake.
72
How does high LDL cholesterol levels increase the risk of heart disease?
-high LDL concentrations promote the uptake of cholesterol from the blood vessel walls.
73
Best dietary pattern for health replaces saturated fats with what kind of fats?
-polyunsaturated & monosaturated oils
74
How does consuming trans fat acids affect blood cholesterol?
-poses a risk of heart health and arteries -raises LDL and lowering HDL cholesterol. -produces inflammation
75
Trans-free commercial fats
-scientists have engineered oil-bearing seed plants (sunflower and canola) to produce fewer polyunsaturated fatty acids that will form into trans during hydrogenation.
76
On average, women take in about -- mg of cholesterol a day, and men --mg.
-240 -350
77
One egg contains how many mg of cholesterol?
-186mg -eggs are high in cholesterol and low in saturated fats -intake of egg should be no more than one whole egg daily.
78
What monounsaturated fatty acid is used to replace trans fats and saturated fats?
-olive oil -Mediterranean region of the world have low rates of heart disease due to their use of olive oil.
79
What is the American Heart Association recommendation for the amount of fish (oz) to eat a week in a heart-healthy eating pattern?
At least two 3.5-ounce portions a week
80
Fishes heavily contaminated with mercury:
-king mackerel -shark -swordfish -tilefish
81
Fishes lower in mercury:
-catfish -pollock -salmon -sardines -canned light tuna
82
What is the preferred source of omega 3 fatty acids?
-fish, not fish oil supplements
83
DRI suggests a diet low in trans and saturated fat and provides what % of daily energy intake from fat?
20-35%
84
Is there a daily value set for trans fat?
-NO
85
4 vitamins that are soluble in fat and therefore transported through fat
-Vitamin A, D, E and K
86
Fats that contain about 5 grams of pure fat (45kcal):
-1 teaspoon of oil/shortening -1.5 teaspoons of mayo, butter -1 tablespoon of salad dressing or heavy cream -1.5 tablespoons of cream cheese
87
Difference in fat between a cup of whole milk and fat-free milk:
-contain same amount of carbs & protein but whole milk has 80 extra kcalories
88
fat in 2% milk
-falls in between whole milk and 2% milk, containing 45 kcal of from fat
89
3 categories of fat content in meat (protein)
1)lean 2)medium fat 3)high fat
90
USDA suggested dietary intake of protein foods:
-5 to 7 ounces per day
91
ounces of protein in a : 1)hamburger 2)steak in resturant
1)3 oz 2) 8,12,16 oz
92
Most veggies and fruit contain little to no fat with the exceptions of:
-avocados & olives
93
Most effective step to reduce energy value of a food:
-eat foods with less fat
94
Oils that contain saturated fats:
-coconut and palm oil
95
Ways manufacturers can reduce fats and kcalories:
-add water or whip air into foods -add fat free milk to creamy foods -use leans meats & soy protein to replace high fat meats -bake foods instead of frying them
96
Olestra
-artificial fat used in crackers, potato chips and tortillas -chemical structure similar to a triglyceride but with important differences.
97
Chemical structure of olestra
- a sucrose molecule with 6-8 fatty acids attached. -enzymes in digestive tract cannot break bonds of olestra so it goes through system unabsorbed.
98
Because olestra goes through body unabsorbed, what does the FDA recommend people intake when eating olestra?
-Vitamins A, D, E, and K -because olestra binds to these vitamins and carries them out of the body.

clinical nutrition (26 decks)

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