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Nutrition Bio 220 > Chapter 4 Lipids > Flashcards

Chapter 4 Lipids Flashcards

1
Q

a family of compounds that includes triglycerides (fats and oils), phospholipids, and sterols. Characterized by their insolubility in water.

A

lipids

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2
Q

lipids that are solid at room temperature (70 degree F or 21 degrees C)

A

fats

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3
Q

lipids that are liquid at room temperature (70 F or 21 C)

A

oils

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4
Q

the body’s fat, which consists of masses of fat-storing cells called adipose cells.

A

adipose tissue

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5
Q

acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbohydrates is not available

A

ketones (technically known as ketone bodies)

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6
Q

one of the main classes of lipids; the chief form of fat in foods and the major storage form of fat in the body composed of glycerol with three fatty acids attached

A

triglycerides

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7
Q

tri =

A

three

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8
Q

a compound of glycerol

A

glyceride

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9
Q

organic compounds composed of a chain of carbon atoms with hydrogen atoms attached and an acid group at one end

A

fatty acids

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10
Q

an organic compound, three carbons long that can form the backbone of triglycerides and phospholipids

A

glycerol

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11
Q

fat is a member of what class of compounds

A

lipids

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12
Q

performs many task in the body but most importantly, they provide energy

A

lipids

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13
Q

The body’s capacity to store fat for energy is virtually unlimited due to the fat storing cells of

A

adipose tissue

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14
Q

tissue that readily take up and store fat, growing in size as they do

A

adipose tissue

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15
Q

are storage depots, secrete hormones that help to regulate appetite and influence other bodily functions

A

fat cells

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16
Q

the fat stored in cells supply what percent of the body’s ongoing energy needs during rest

A

60%

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17
Q

What is the function of the fat embedded in muscle

A

shares with muscle glycogen the task of providing energy when the muscles are active

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18
Q

What may fat do during some types of physical activity or prolonged periods of food deprivation

A

fat stores may make an even greater energy contribution.

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19
Q

what happens after a long period of glucose deprivation (during fasting or starving

A

brain and nerve cells develop the ability to derive about half of their energy from a special form of fat know as ketones, but still require glucose as well

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20
Q

people wanting to lose weight need to do what even they are limiting their food intakes

A

eat a certain amount of carbohydrates to meet their energy needs

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21
Q

the function of fat as far as storing energy

A

fats are the body’s chief form of stored energy

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22
Q

the function of fat with muscles

A

fat provides muscle fuel. it also provide much of the energy to fuel muscular work

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23
Q

the function of fat in padding

A

fat pads inside the body cavity protect the internal organs from shock

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24
Q

the function of fat in insulation

A

fats insulate against temperature extremes by form in a fat layer under the skin

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25
function of fat and cell membranes
fat form the major material of cell membranes
26
the function of fat as a raw material
fats are converted to other compounds such as hormones, bile, and vitamin D, as needed
27
In addition to supplying energy name another role in fat
natural oils in the skin provide a radiant complexion; in the scalp, the nourish the hair and make it glossy; a pad of hard fat beneath kidney protects it from being jarred and damaged; the soft fat in a woman's great protects her mammary gland from heat and cold and cushions them again shock
28
when people talk about fat for example, I'm too fat refers to what
triglycerides
29
predominate- both in diet and in the body
triglycerides
30
explain triglyceride formation
triglyceride is formed from 1 glycerol and 3 fatty acids
31
a fatty acid carrying the maximum possible of hydrogen atoms (having no points of saturation)
saturated fatty acids
32
a fatty acid with one or more points of unsaturation when hydrogen atoms are missing (includes monounsaturated and polyunsaturated fatty acids)
unsaturated fatty acids
33
a fatty acid that has one point of unsaturation; for example the oleic found in olive oil
monounsaturated fatty acid (MUFA)
34
fatty acids with two or more points of unsaturation. For example linoleic has two such points and linolenic acid has three. Thus this fat is compose of triglycerides containing a high percentage of
Polyunsaturated fatty acids (PUFA)
35
the term used to describe fats when they have deteriorated, usually by oxidation. these fats often have an "off" odor
rancid
36
the process of a substance combining with oxygen
oxidation
37
as a food additive preservatives that delay or prevent rancidity of foods and o there damage to food caused by oxygen
antioxidants
38
preservatives commonly used to slow the development of "off" flavors, odors, and color changes caused by oxidation
BHA, BHT
39
a chemical process by which hydrogen atoms are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation (protecting against rancidity), produces trans-fatty acids
hydrogenation
40
fatty acids in which the hydrogen atoms next to the double bond are on the opposite sides of the carbon chain
trans-fatty acids
41
a collective term for several fatty acids that have the same chemical formulas as linoleic but with different configurations.
conjugated linoleic acid
42
polyunsaturated fatty acids that are essential for human beings
linoleum acid and linolenic acid
43
fatty acids that the body requires but cannot make and so must be obtained through diet
essential diet
44
polyunsaturated fatty acid with its endmost double bond six carbons back from the end of its carbon chain; long recognized as important in nutrition. Linoleic acid
omega-6 fatty acids
45
polyunsaturated fatty acids in which the endmost double bond is three carbons back from the end of the carbon chain; relatively newly recognized as important in nutrition. Linolenic acid is an example
omega-3 fatty acids
46
omega-3 fatty acids made from linolenic acid.
EPA, DHA
47
what is the full name for EPA
eicosapentaenoic acid
48
what is the full name for DHA
docosahexaenoic acid
49
members of the lipids class of compounds
triglycerides (fats and oils) phospholipids sterols
50
3 fatty acids attached to a glycerol backbone
triglycerides
51
differ in chain length and degree of saturation
fatty acids
52
when energy from any energy-yielding nutrient is tone stored as fat, the nutrient is first broken into small fragments, then these small fragments are linked to chains known as
fatty acids
53
name the two ways fatty acids differ
chain length and degree of saturation
54
refers to the number of carbons in a fatty acid
chain length
55
refers to it's chemical structure specifically, to the number of hydrogen atoms the carbons in fatty acid are holding
saturation
56
if every available carbon is filled to the capacity with hydrogen atoms the chain is called
saturated fatty acid
57
fully loaded with hydrogen atoms and has only single bonds between the carbons
saturated fatty acid
58
places where the hydrogen atoms are missing are called
the points of unsaturation
59
places where the hydrogen atoms are missing are called the points of unsaturation and a chain containing such points is called an
unsaturated fatty acid
60
has at least on double bond between its carbons
unsaturated fatty acid
61
if there is one point of unsaturation the chain is a
monounsaturated fatty acid.
62
Health risk associated with too much and too little
Dietary intake
63
Members of lipid class of compounds
Triglycerides (fats and oils) Phospholipids Sterols
64
List the roles of body fat
Adipose tissue Fat storing cells; also secretes hormones Fat stored in cells supplies 60%of body's ongoing energy needs during rest Fats embedded in muscle along with glycogen, provides energy to muscles
65
Fats are the body's chief form of energy
Energy stores
66
Fats provide much of the energy to fuel muscular work
Muscle fuel
67
Fats pads inside the body cavity protect the internal organs from shock
Padding
68
Fats insulate against temperature extremes by forming a fat layer under the skin
Insulation
69
Fats form the major material of the cell membranes
Cell membranes
70
Fats are converted to other compounds, such as hormones, bike, and vitamin D as needed
Raw materials
71
the human body synthesize all fatty acids except what two
linoleic acid and linolenic acid
72
both linoleic and linolenic acids are what type of fatty acids
polyunsaturated fatty acids
73
because they cannot be made from other substances in the body, they must be obtained from food and are therefore called
essential fatty acids
74
are found in small amounts in plant oils, and the body readily stores them, making them deficiencies unlikely
linoleic and linolenic acids
75
from both essential fatty acids, the body makes important substances that help regulate a wide range of body functions, name them
blood pressure, clot formation, blood lipid concentration, immune response, the inflammatory response to injury and many others
76
fats and oils are called
triglycerides
77
the name triglyceride almost explains itself how?
tri means 3 and 3 fatty acids attached to a glycerol backbone
78
list the lipid family
``` Triglycerides (fats and oils) - glycerol (1 per triglyceride) - fatty acids (3 per triglyceride) saturated monounsaturated polyunsaturated omega-6 omega-3 Phospholipids (such as lecithins) Sterols (such as cholesterol) ```
79
makes up 5% of lipids in the diet
phospholipids and sterols
80
how does phospholipids differ from triglycerides
they differ because phospholipids have only two fatty acids attached to the glycerol instead of 3 fatty acids

Nutrition Bio 220 (8 decks)

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