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Nutrition Bio 220 > Chapter 4 Lipids > Flashcards

Chapter 4 Lipids Flashcards

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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
Q

function of fat and cell membranes

A

fat form the major material of cell membranes

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26
Q

the function of fat as a raw material

A

fats are converted to other compounds such as hormones, bile, and vitamin D, as needed

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27
Q

In addition to supplying energy name another role in fat

A

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

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28
Q

when people talk about fat for example, I’m too fat refers to what

A

triglycerides

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29
Q

predominate- both in diet and in the body

A

triglycerides

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30
Q

explain triglyceride formation

A

triglyceride is formed from 1 glycerol and 3 fatty acids

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31
Q

a fatty acid carrying the maximum possible of hydrogen atoms (having no points of saturation)

A

saturated fatty acids

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32
Q

a fatty acid with one or more points of unsaturation when hydrogen atoms are missing (includes monounsaturated and polyunsaturated fatty acids)

A

unsaturated fatty acids

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33
Q

a fatty acid that has one point of unsaturation; for example the oleic found in olive oil

A

monounsaturated fatty acid (MUFA)

34
Q

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

A

Polyunsaturated fatty acids (PUFA)

35
Q

the term used to describe fats when they have deteriorated, usually by oxidation. these fats often have an “off” odor

A

rancid

36
Q

the process of a substance combining with oxygen

A

oxidation

37
Q

as a food additive preservatives that delay or prevent rancidity of foods and o there damage to food caused by oxygen

A

antioxidants

38
Q

preservatives commonly used to slow the development of “off” flavors, odors, and color changes caused by oxidation

A

BHA, BHT

39
Q

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

A

hydrogenation

40
Q

fatty acids in which the hydrogen atoms next to the double bond are on the opposite sides of the carbon chain

A

trans-fatty acids

41
Q

a collective term for several fatty acids that have the same chemical formulas as linoleic but with different configurations.

A

conjugated linoleic acid

42
Q

polyunsaturated fatty acids that are essential for human beings

A

linoleum acid and linolenic acid

43
Q

fatty acids that the body requires but cannot make and so must be obtained through diet

A

essential diet

44
Q

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

A

omega-6 fatty acids

45
Q

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

A

omega-3 fatty acids

46
Q

omega-3 fatty acids made from linolenic acid.

A

EPA, DHA

47
Q

what is the full name for EPA

A

eicosapentaenoic acid

48
Q

what is the full name for DHA

A

docosahexaenoic acid

49
Q

members of the lipids class of compounds

A

triglycerides (fats and oils)
phospholipids
sterols

50
Q

3 fatty acids attached to a glycerol backbone

A

triglycerides

51
Q

differ in chain length and degree of saturation

A

fatty acids

52
Q

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

A

fatty acids

53
Q

name the two ways fatty acids differ

A

chain length and degree of saturation

54
Q

refers to the number of carbons in a fatty acid

A

chain length

55
Q

refers to it’s chemical structure specifically, to the number of hydrogen atoms the carbons in fatty acid are holding

A

saturation

56
Q

if every available carbon is filled to the capacity with hydrogen atoms the chain is called

A

saturated fatty acid

57
Q

fully loaded with hydrogen atoms and has only single bonds between the carbons

A

saturated fatty acid

58
Q

places where the hydrogen atoms are missing are called

A

the points of unsaturation

59
Q

places where the hydrogen atoms are missing are called the points of unsaturation and a chain containing such points is called an

A

unsaturated fatty acid

60
Q

has at least on double bond between its carbons

A

unsaturated fatty acid

61
Q

if there is one point of unsaturation the chain is a

A

monounsaturated fatty acid.

62
Q

Health risk associated with too much and too little

A

Dietary intake

63
Q

Members of lipid class of compounds

A

Triglycerides (fats and oils)
Phospholipids
Sterols

64
Q

List the roles of body fat

A

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
Q

Fats are the body’s chief form of energy

A

Energy stores

66
Q

Fats provide much of the energy to fuel muscular work

A

Muscle fuel

67
Q

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

A

Padding

68
Q

Fats insulate against temperature extremes by forming a fat layer under the skin

A

Insulation

69
Q

Fats form the major material of the cell membranes

A

Cell membranes

70
Q

Fats are converted to other compounds, such as hormones, bike, and vitamin D as needed

A

Raw materials

71
Q

the human body synthesize all fatty acids except what two

A

linoleic acid and linolenic acid

72
Q

both linoleic and linolenic acids are what type of fatty acids

A

polyunsaturated fatty acids

73
Q

because they cannot be made from other substances in the body, they must be obtained from food and are therefore called

A

essential fatty acids

74
Q

are found in small amounts in plant oils, and the body readily stores them, making them deficiencies unlikely

A

linoleic and linolenic acids

75
Q

from both essential fatty acids, the body makes important substances that help regulate a wide range of body functions, name them

A

blood pressure, clot formation, blood lipid concentration, immune response, the inflammatory response to injury and many others

76
Q

fats and oils are called

A

triglycerides

77
Q

the name triglyceride almost explains itself how?

A

tri means 3 and 3 fatty acids attached to a glycerol backbone

78
Q

list the lipid family

A 
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
Q

makes up 5% of lipids in the diet

A

phospholipids and sterols

80
Q

how does phospholipids differ from triglycerides

A

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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