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clinical nutrition > Chapter 4 book notes > Flashcards

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
Q

What does cis and trans form for fatty acids affect?

A

-affects function in the body

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26
Q

Function of trans fatty acids in body

A

-behave like saturated fats
-increase blood cholesterol and risk of heart disease.

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27
Q

What naturally occurring trans fatty acid may have health benefits?

A

-conjugated linoleic acid.

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28
Q

what two fatty acids can the body not synthesize that it needs?

A

-linoleic acid and linolenic acid

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29
Q

Linoleic acid & linolenic acid

A

-polyunsaturated fatty acids
-cannot be made from other substances in the body so they must be obtained from food. (ESSENTIAL FATTY ACIDS)

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30
Q

Where can linolenic acid and linoleic acid be found?

A

-small amounts in plant oils
-body readily stores them, making deficiencies unlikely.

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31
Q

Body functions/effects of linoleic & linolenic acid (6)

A

-blood pressure
-blood clot formation
-blood lipid concentration
-immune response
-inflammatory response to injury.
-structural components of cell membranes.

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32
Q

Linoleic acid

A

-omega-6 fatty acid
-found in seeds of plants and in oils produced from seeds
-vegetable oil, seeds, nuts, and whole grain foods

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33
Q

Linolenic acid

A

-also known as omega 3 fatty acids (EPA & DHA)

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34
Q

linolenic acid makes:

A

EPA & DHA, although process is slow

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35
Q

Where is DHA and EPA primarily found?

A

-oil of certain fishes such as salmon and mackerel

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36
Q

Roles that DHA & EPA play in the body

A

-metabolism
-disease prevention (ex:heart disease)
-brain development

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37
Q

Only DHA helps with

A

-rods and cones of the retina of the eye.

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38
Q

what % do phospholipids and sterols make in the diet?

A

5%

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39
Q

Among the phospholipids, what is of particular interest?

A

-lecithins

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40
Q

Structure of phospholipids:

A

-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
Q

phosphate group

A

-phosphorus containing acid

42
Q

Role of each structure in phospholipid:
1)fatty acid
2)phosphate group

A

1) fatty acids make phospholipids soluble in fat
2)the phosphate group enable them to dissolve in water

43
Q

How does the food industry use phospholipids?

A

-emulsifiers: to mix fats with water in products like mayo & candy bars.

44
Q

Richest food sources of lecithin (phospholipid) is

A

-eggs
-liver
-soybeans
-wheat germ
-peanuts.

45
Q

Role of phospholipids in body

A

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
Q

Sterols

A

-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
Q

What foods have sterols?

A

-foods derived from plants and animals.
-but animals (meats, eggs, fish, dairy) contain the most amount of cholesterol.

48
Q

What kind of meat is richest in choloesterol?

A

-organ meats (liver, kidney, and eggs).

49
Q

Shellfish & sterol

A

-contains many sterols but much less cholesterol

50
Q

Sterols& plants

A

-sterols other than cholesterol are found in plants.
-they are structurally similar to cholesterol, but interfere with cholesterol absorption.

51
Q

Example of manufacturers fortifying food with plant sterols.

A

-fortified margarine with plant sterols to create a functional food that helps reduce blood cholesterol.

52
Q

Is cholesterol a essential nutrient?

A

-NO IT CAN BE MADE BY THE BODY

53
Q

How does cholesterol synthesize in the body?

A

-the liver makes cholesterol from fragments of carbs, proteins, and fats.

54
Q

Where does most of cholesterol end up in the body?

A

-ends up in our cells membranes where it performs vital structure and metabolic functions.

55
Q

After cholesterol is made in the liver what are the two routes that it can take in the body?

A

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
Q

What happens to bile that is made from cholesterol in the liver?

A

-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
Q

The excretion of bile=

A

-reduces total amount of cholesterol in body

58
Q

After cholesterol leaves the liver, it may travel in the blood via the artery in packages called?

A

lipoproteins

59
Q

As lipoproteins travel through the body, tissues do what?

A

-extract lipids from them

60
Q

Atherosclerosis

A

-when deposits of cholesterol form in artery walls
-a disease that can cause heart attacks and strokes.

61
Q

Goal of lipid (fat) digestion

A

-to dismantle triglycerides into small molecules that the body can absorb

62
Q

Small molecules that can come from triglycerides

A

-monoglycerides, fatty acids, and glycerol.

63
Q

Where does most of digestion of lipids (fat) take place?

A

-small intestine

64
Q

Functions of lipids (fat) in body (6)

A

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
Q

What % of fat cells supply the body’s on going energy needs during rest?

A

60%

66
Q

A diet high in saturated fats or trans fats invites the risk of ?

A

-cardiovascular disease and heart disease (#1 killer of adults in US and Canada).

67
Q

What two major lipoproteins play major roles with regards to heart health and are the focus of most recommendations made for reducing heart disease?

A

-LDL & HDL

68
Q

High blood LDL cholesterol concentration indicates?

A

-likelihood of suffering a heart attack
-the higher the LDL, the earlier the episode is to occur.

69
Q

Low blood concentration of HDL indicates?

A

-higher disease risk

70
Q

Cholesterol in blood=
cholesterol in food=

A

-important risk factor for heart disease
-not a major factor in raising blood cholesterol.

71
Q

What is the main dietary factor associated with elevated blood LDL cholesterol?

A

-a high saturated fat and high trans fat intake.

72
Q

How does high LDL cholesterol levels increase the risk of heart disease?

A

-high LDL concentrations promote the uptake of cholesterol from the blood vessel walls.

73
Q

Best dietary pattern for health replaces saturated fats with what kind of fats?

A

-polyunsaturated & monosaturated oils

74
Q

How does consuming trans fat acids affect blood cholesterol?

A

-poses a risk of heart health and arteries
-raises LDL and lowering HDL cholesterol.
-produces inflammation

75
Q

Trans-free commercial fats

A

-scientists have engineered oil-bearing seed plants (sunflower and canola) to produce fewer polyunsaturated fatty acids that will form into trans during hydrogenation.

76
Q

On average, women take in about – mg of cholesterol a day, and men –mg.

A

-240
-350

77
Q

One egg contains how many mg of cholesterol?

A

-186mg
-eggs are high in cholesterol and low in saturated fats
-intake of egg should be no more than one whole egg daily.

78
Q

What monounsaturated fatty acid is used to replace trans fats and saturated fats?

A

-olive oil
-Mediterranean region of the world have low rates of heart disease due to their use of olive oil.

79
Q

What is the American Heart Association recommendation for the amount of fish (oz) to eat a week in a heart-healthy eating pattern?

A

At least two 3.5-ounce portions a week

80
Q

Fishes heavily contaminated with mercury:

A

-king mackerel
-shark
-swordfish
-tilefish

81
Q

Fishes lower in mercury:

A

-catfish
-pollock
-salmon
-sardines
-canned light tuna

82
Q

What is the preferred source of omega 3 fatty acids?

A

-fish, not fish oil supplements

83
Q

DRI suggests a diet low in trans and saturated fat and provides what % of daily energy intake from fat?

A

20-35%

84
Q

Is there a daily value set for trans fat?

A

-NO

85
Q

4 vitamins that are soluble in fat and therefore transported through fat

A

-Vitamin A, D, E and K

86
Q

Fats that contain about 5 grams of pure fat (45kcal):

A

-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
Q

Difference in fat between a cup of whole milk and fat-free milk:

A

-contain same amount of carbs & protein but whole milk has 80 extra kcalories

88
Q

fat in 2% milk

A

-falls in between whole milk and 2% milk, containing 45 kcal of from fat

89
Q

3 categories of fat content in meat (protein)

A

1)lean
2)medium fat
3)high fat

90
Q

USDA suggested dietary intake of protein foods:

A

-5 to 7 ounces per day

91
Q

ounces of protein in a :
1)hamburger
2)steak in resturant

A

1)3 oz
2) 8,12,16 oz

92
Q

Most veggies and fruit contain little to no fat with the exceptions of:

A

-avocados & olives

93
Q

Most effective step to reduce energy value of a food:

A

-eat foods with less fat

94
Q

Oils that contain saturated fats:

A

-coconut and palm oil

95
Q

Ways manufacturers can reduce fats and kcalories:

A

-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
Q

Olestra

A

-artificial fat used in crackers, potato chips and tortillas
-chemical structure similar to a triglyceride but with important differences.

97
Q

Chemical structure of olestra

A
  • 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
Q

Because olestra goes through body unabsorbed, what does the FDA recommend people intake when eating olestra?

A

-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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