Chapter 5 Flashcards
a diverse group of organic substances that are insoluble in water
lipids (includes triglycerides, phospholipids, and sterols)
the process of adding hydrogen to unsaturated fatty acids, making them more saturated and thereby more solid at room temperature
hydrgenation
classes of lipids
fats, waxes, sterols, fat soluble vitamins, monoglycerides, diglycerides, triglycerides, phospholipids
Saturated Fatty Acids
have hydrogen atoms surrounding every carbon in the chain, have no double bonds
solid at room temperature
beef, chicken eggs, dairy, pork and tropical oils
Monounsaturated fatty acids
lack hydrogen atoms in on region; have one double bond (molecule bent at double bond)
liquid at room temperature
olive oil, peanut oil, canola oil, avocados
Polyunsaturated fatty acids
lack hydrogen atoms in multiple locations; have 2 or more double bonds (multiple bends)
liquid at room temperature
vegetable oils, nuts and seeds, fatty fishes
Trans fatty acids
hydrogen atoms at opposite ends of the carbon chain animal products (natural) hydrogenated oils (man made)
How do you tell if a food has trans fat in it?
they contain partially hydrogenated oils
fats that are not apparent, or “hidden” in foods such as the fats found in baked goods, regular-fat dairy products, marbling in meat, and fried foods
hidden fats
fats such as oils, butter, cream, shortening
fats we can easily see that we are adding to foods
visible fat
Essential fatty acids
alpha linolenic acid (omega 3), linolenic acid (omega 6)
dark green leafy vegtables, flaxseeds and flaxseed oils, soybeans and soy bean oil, walnuts and walnut oils, canola oil, chia seeds
omega 3 sources
vegetable and nut oils
omega 6 sources
fat digestion
lingual lipase in the mouth-limited digestion- and gastric lipase in the stomach
most digestion/absorption is done in the small intestine
functions of fat
cell membrane structure, nerve cell transmissions, protection of internal organs, insulation to retain body heat, building blocks for hormones, contributes to feeling patient
provides flavor and texture to food
calculation of % of calories from fat
kcal fat x9=___/total kcal x100
lipoprotiens
lipid-protein compounds that transport fats in our blood
a lipoprotein produced in the enterocyte, transports dietary fat out the instestinal tract
chylomicrons
a lipoprotein made in the liver and intestine that functions to transport lipids, especially triglycerides, to the tissues of the body
VLDL (very low density lipids)
created with the removal of most of the VLDL’s triglyceride load (rich in cholesterol)
LDL (low density lipids)
highest proportion of protein. synthesized in the liver and released into the blood
HDL (high density lipids)
Condition characterized by accumulation of cholesterol-rich plaque on artery walls; these deposits build up to such a degree that they impart blood flow
atherosclerosis
process of atherosclerosis
injury to the cells that line the insides of all arteries
inflammation causes lipids to accumulate (invade beneath the artery lining and become oxidized)
eventually forms plaque
saturated fats decrease LDL removal, contribute to plaque production
increase triglyceride levels
trans fats increase LDL reduce
HDL
EPA
an omega-3 fatty acid available from marine foods as a metabolic derivative of alpha linolenic acid
