Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition 100 > Chapter 5 > Flashcards

Chapter 5 Flashcards

1
Q

What are the types of lipids

A

Fatty Acids, Triglycerides, Phospholipids, Sterols (fats/oils)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Fatty Acids

A

omega-3 and omega-6 fatty acids, essential for body functions like brain development, immune health, and regulating inflammation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Triglycerides (TGs)

A

The major form of fat in food and the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Triglycerides functions

A

providing STORED energy, insulation, and organ protection, lubricates body surface

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Phospholipids

A

Lipids attached to phosphate Act as emulsifiers and are amphiphilic

synthesized in body but small part of diet (egg yolks)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Sterols

A

Lipid found in plants and animals

Eating plant sterols helps reduce blood cholesterol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Cholesterol

A

type of sterol found only in animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Functions of cholesterol

A

Used to make several hormones (estrogen and testosterone) allows cell membrane to remain appropriately fluid at wide range of temp)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

AMDR

A

Acceptable Macronutrient Distribution Range

20-35% of total calories should come from fat
including essential fatty acids like linoleic acid(12g women and 17g men) (omega-6) and alpha-linolenic acid (1.1g women and 1.6g men) (omega-3).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Energy Contribution

A

9 kcal/g of fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Health Issues

A

Elevated intake of trans fats and saturated fats is linked to cardiovascular disease (CVD). On the other hand, monounsaturated and polyunsaturated fats (especially omega-3) reduce CVD risks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Lipoproteins

A

Chylomicrons, VLDLs, LDLs, HDLs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Chylomicrons

A

transport dietary fats from intestine to tissues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

VLDLs

A

Very low density proteins: transport lipids (main;y TGs) synthesized in the body to tissues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

LDLs

A

transports cholesterol to body (the smaller the more dense)

“Bad Cholesterol” (More TG content = bigger)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

HDLs

A

Transport cholesterol from tissues to liver

“Good cholesterol” (high density lipoprotein contains less TGs, smaller)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Cardiovascular Disease (CVD)

A

Dysfunction of heart or blood vessels. The type of fat in our diet can contribute or protect against CVD
The main cause is Atherosclerosis
heart attack or stroke

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Artherosclerosis

A

Bodies response to INJURY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

increased risk of atherosclerosis and CVD is associated with

A

HIGH LDL cholesterol, with saturated fats increasing LDL and trans fats further elevating risks.
LOW HDL
HIGH TRIGLYCERIDES and VLDL
Conversely, omega-3 fatty acids lower triglycerides and reduce CVD risk.

20
Q

N-6 polyunsaturated FAs

A

Protective against OR may not increase CVD risk

Decreases cholesterol synthesis in liver

21
Q

Dietary sources of N-6

A

oils that are liquid at room temperature
(plant and vegetable oils except palm and coconut oil)

22
Q

N-3 polyunsaturated FAs

A

Protective against CVD risk (FIsh intake most protective DHA and EPA)

  • decreases blood triglycerides
  • decreases formation of blood clots
  • increases HDL-cholesterol
  • helps maintain a normal heart beat
  • Anti-inflammatory properties
23
Q

Saturated fat should…

A

not exceed 10% of energy

24
Q

Polyunsaturated fats (n-6 and n-3 fats) should be….

A

around 10% energy

25
Q

intake of n-3 fatty acids including DHA and EPA should be

A

Emphasized

26
Q

Monounsaturated fats make up…

A

the remainder

27
Q

TRUE or FALSE you should Ingest no trans fats (hydrogenated fat)

A

TRUE

28
Q

Saturated fats increase or reduce cancer…

A

Risk of certain cancers (e.g., breast, colon) due to their role in promoting inflammation and tumor growth.

29
Q

Omega-3 fatty acids reduce or increase cancer risk

A

Reduce cancer risk, particularly for breast and colorectal cancer, thanks to their anti-inflammatory properties.

30
Q

Artificial Trans fats…

A

raise cancer risk

31
Q

naturally occurring trans fats (from animals)

A

may not have the same negative effect for cancer risk

32
Q

Monounsaturated fats

A

neutral or protective effect against cancer, as seen in diets like the Mediterranean diet.

33
Q

CLA

A

(Conjugated Linoleic Acid): Found in beef and dairy,

may help inhibit cancer growth and reduce body fat, but more research is needed.

34
Q

VA

A

Vaccenic Acid: Found in ruminant animal products,
reduces HIGH LDL-C, VLDL-TG and inflammation

35
Q

Fat Substitutes

A

Limit cholesterol, trans fats, and saturated fats

(low fat milk, yogurt and cheese)
(opt for chicken skinless and fish)

36
Q

Alcohol

A

Organic compound (OH- group)
Provides 7 kcal/g
Small intestine has the most Alcohol

37
Q

Alcohol Absorption

A

20% of consumed alcohol is absorbed in stomach
Food slows down the absorption by delaying gastric emptying
Stomach dilutes EtOH

38
Q

Alcohol is mainly metabolized via two pathways

A

ADH (alcohol dehydrogenase) and MEOS (Microsomal Ethanol Oxidizing System)

39
Q

Alcohol Dehydrogenase (ADH)

A

Primarily occurs in the liver, turning alcohol into acetaldehyde.

40
Q

MEOS (Microsomal Ethanol Oxidizing System)

A

Activated during heavy drinking, it produces reactive oxygen species (ROS), contributing to liver damage​

41
Q

Metabolism of EtOH (alcohol)

A
  • Alcohol can cause dehydration
  • Alcohol lost through lungs used
    to estimate blood alcohol
  • Metabolized by the liver
42
Q

How does Alcohol affect Colon

A

toxicity, increased cancer risk, Gut microbiota imbalance, and dehydration, contributing to both short-term discomfort and long-term health risks.

43
Q

Guidelines on alcohol consumption

A

2011:Men are advised to limit consumption to no more than 15 drinks per week, women to 10.
2023: New guidelines suggest reducing intake to 2 drinks per week​

44
Q

Health risks associated with alcohol consumption at different life stages

A

Short-term: Accidents, dehydration, and acute damage to organs like the liver and brain.
Long-term: Chronic use can lead to liver damage including cirrhosis, heart disease, fatty liver, alcoholic hepatitis, hypertension, and increased risk of certain cancers (e.g., breast, colon)​

45
Q

Chronic Alcohol Consumption:

A

Regular, heavy drinking over an extended period. Leads to Obesity, Liver damage, Increased Cancer Risk, Heart disease, Mental health issues, Nutritional Deficiencies

46
Q

Moderate Alcohol Consumption

A

up to 1 drink per day for women and 2 drinks per day for men. may offer some heart health benefits, but even moderate drinking increases cancer risk and may lead to alcohol dependence in the long term​

Nutrition 100 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions