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Nutrition Exam 1 > Chapter 4: Lipids > Flashcards

Chapter 4: Lipids Flashcards

1
Q

What word is used interchangeably with fat?

A

Lipid

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2
Q

An important major nutrient for our diets

A

Lipids

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3
Q

Experts believe it is primarily __________ causing people to gain weight.

A

Sugar (Simple CHO’s)

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4
Q

*A leading preventable cause of death world wide

A

Obesity

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5
Q

*Obesity rate in the state of KY

A

30-35 %

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6
Q

*How many people are over weight in the world?

A

According to WHO (World Health Organization), there are 1.9 Billion people over weight.

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7
Q

*Chemically lipids contain….

A

Carbon
Hydrogen
Oxygen
Phosphorus

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8
Q

Unique characteristics of Lipids:

A
  • They are insoluble in water

* They will either float or roll around in globules

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9
Q

The right kind of ______ can be valuable to the diet and body.

A

Fat

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10
Q

What is not a good idea to eliminate from your diet?

A

Fat

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11
Q

*Lipids function in the body:

A
  • Insulate against cold
  • Cushion
  • Components of all body cells
  • Good source of energy
  • Give a sense of being satisfied (satiety) and slow digestion
  • Carry fat soluble vitamins A,D,E,K
  • Beneficial in that they are needed to absorb valuable fat-soluble phytonutrients (beta-carotene and lycopene)
  • Provide essential nutrients linoleic and linoleic acids
  • Make foods taste good and give them smooth/creamy texture
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12
Q

*Triglycerides

A

The largest category of lipids, including 95% of all fats found in food and adipose tissue

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13
Q

When stored in adipose tissue, what becomes the largest fuel reserve and provide insulation?

A

Triglycerides

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14
Q

Triglycerides contain:

A 
•Carbon
•Oxygen
•Hydrogen atoms in 2 parts:
  -Glycerol
  -Fatty acids
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15
Q

SFA (Saturated)

A

No double bonds

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16
Q

MUFA (monounsaturated)

A

One double bond

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17
Q

PUFA (Polyunsaturated)

A

More than one double bond

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18
Q

*Fatty acids can be:

A
  • Saturated
  • Monounsaturated
  • Polyunsaturated
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19
Q

Saturated Fatty Acids:

A

Animal Fat

(Solid at room temperature)

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20
Q

Ex. Of Saturated Fatty Acids:

A
  • Butter
  • Chocolate
  • Cheese
  • Marbling fat on beef or pork
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21
Q

What are Saturated Fatty Acids associated with and what will they do?

A

Associated with:
•increased risk of cardiovascular disease
•Hypertension
•Colon Cancer
-Will raise blood cholesterol levels

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23
Q

Saturated Fatty Acids are correlated with:

A
  • Increased risk in CVD
  • Breast Cancer
  • Colon Cancer
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24
Q

Unsaturated Fatty Acids:

A

Plants

Liquid at room temperature

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25
Q

Ex. Of Unsaturated Fatty Acids

A
  • Olive
  • Corn
  • Canola oil
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26
Q

Unsaturated Fatty Acids are ________ and _________.

A
  • Monounsaturated-Oleic Acid

* Polyunsaturated- Linoleic Acid

27
Q

Monounsaturated Fats:

A
  • Not associated with any health problems
  • May lower your LDL (Low density lipoprotein) which is the bad cholesterol
  • May raise your HDL (High density lipoprotein) which is the good cholesterol
  • Thought to lower the risk of CVD
28
Q

What does hydrogenation do?

A

It infuses hydrogen into the fatty acid chain so that any “vacant” double bonds become full

29
Q

This type of lipid is called a trans fat:

A

Hydrogenation

30
Q

Which lipid has the same affect on the body as saturated fats?

A

Hydrogenation

31
Q

Trans Fats are created when:

A

Oils are partially “hydrogenated”

32
Q

What turns liquid oil into Crisco or stick margarines and also makes oil more stable so that it can be reused?

A

Hydrogenation

33
Q

Once food has been infused with hydrogen:

A

It is no longer considered Saturated, monounsaturated, or Polyunsaturated

34
Q

What fat is damaging to the arteries and referred to as the “Secret Killer”?

A

Trans Fats

35
Q

Cut trans fats from your diet by:

A
  • Avoiding foods that day “partially hydrogenated oil”
  • Avoiding deep fried foods
  • Using olive oil and canola oil when cooking
  • Using tub margarine rather than stick
36
Q

How are Essential Fatty Acids obtained?

A

From food in our diets

37
Q

The 2 Essential Fatty Acids that our body is unable to make commonly referred to as “Omega Oils”:

A

Omega 3- Linolenic Acid

Omega 6- Linoleic Acid

38
Q

Omega 3-Linolenic Acid

A 
Found in:
•Flaxseed
•Canola
•Soybean Oil
•Walnuts
•Tuna
•Salmon
39
Q

Omega 6-Linoleic Acid

A

Found in:

•vegetable oils

40
Q

Omega 3 is referred to as

A

Anticardiovascular disease nutrient

41
Q

Omega 3 aids in:

A

Forming substances that reduce blood clot formation (keeping the blood thin)

42
Q

The 2nd category of lipids in our body:

A

Phospholipids

43
Q

How phospholipids function in our body:

A

As emulsifiers that keep molecules of fat and water in solution

44
Q

Makes up the cell membrane and controls things that move in and out of a cell: (Great for cooking because they keep foods from separating)

A

Phospholipids

45
Q

The 3rd category of lipids:

A

Sterols

46
Q

The most common sterol in our food and bodies:

A

Cholesterol

47
Q

Sterols are:

A

Lipids who’s carbons form rings instead of chains. They contain no fatty acids

48
Q

*Used as a forerunner in our bodies to make Vitamin D and sex hormones:

A

Cholesterol

49
Q

Excessive intake of cholesterol has been associated with:

A

CVD

50
Q

Routinely eating food containing cholesterol can cause:

A

Buildup of fatty deposits in the arteries

51
Q

Most foods that are high in cholesterol are also high in:

A

Saturated fats

-More harmful to the arteries than fats

52
Q

Lipoproteins:

A

•Allows fats to travel through the bloodstream to bring lipids to every body cell
•They are soluble in oil and water
•They can circulate freely through the blood
-Fats can also remain soluble and NOT separate from the liquid blood

53
Q

What are lipoproteins?

A

Triglycerides coated with protein, cholesterol, and phospholipids

54
Q

What is Chylomicron?

A

A lipoprotein that formed during lipid absorption in the small intestines, carried by the lymph system into the bloodstream to be used for energy

55
Q

*3 other types of important lipoproteins:

A
  • HDLs
  • LDLs
  • Very low density lipoproteins
56
Q

HDL(High density lipoprotein)

A

Made in the liver and small intestines and contains more protein than cholesterol

57
Q

LDL (Low density Lipoprotein)

A

Carry cholesterol to the hearts arteries, where it can narrow the vessels walls (clog) and restrict blood flow to the heart and contain more cholesterol than protein

58
Q

VLDL (Very low density lipoproteins)

A

Contributes to CVD as well an is mostly cholesterol

59
Q

*Desirable blood cholesterol should be:

A

180mg/dL

60
Q

LDL should be:

A

Less than 130

61
Q

HDL should be:

A

Over 60

62
Q

How many mg of cholesterol should an average weight person have per day?

A

300mg

63
Q

Polyunsaturated Fats:

A
  • Not related to any health problems

* Possibly a relationship between this fat and certain reproductive organ cancers

Nutrition Exam 1 (6 decks)

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