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Nutrition > chapter 5 > Flashcards

chapter 5 Flashcards

1
Q

fat in the canadian diet

A
  • has declined
  • fat intake comes from 2 groups: meat and alternatives and milk and alternatives
  • 25% of fat comes from fast food and snack foods
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2
Q

what are lipids

A
  • molecules that are insoluble in water
  • oils: liquid at RT
  • fats: solid at RT
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3
Q

types of lipids

A
  • triglycerides
  • phospholipids
  • sterols
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4
Q

triglyceride structure

A
  • glycerol backbone and 3 fatty acids
  • methyl group at omega end
    carboxyl group at alpha end
  • saturated: no double bonds
  • unsaturated: double bonds
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5
Q

fatty acid length

A
  • short: 2-4Cs
  • medium: 6-10Cs
  • long: 12+Cs
  • a shorter chain has more liquid and is more water soluble
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6
Q

saturation

A
  • all single bonds
  • MUFA: monounsaturated fatty acid - one double bond
  • PUFA: polyunsaturated fatty acid - more than one double bond
  • adding double bonds creates kinks in the fatty acid and changes shape
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7
Q

cis vs. trans

A
  • cis: bent chain, natural, sof t solid, healtheir

- trans: straight chain, solid, produced by hydrogenation, preserves shelf life

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8
Q

hydrogenation

A
  • addition of hydrogen atoms to unsaturated fatty acids
  • makes liquid fats more solid
  • raised blood cholesterol levels
  • increased risk of heart disease
  • sourced from food industry and ruminants
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9
Q

essential fatty acids

A
  • cant be made in body
  • fatty acids with double bonds before 9th omega carbon
  • typically alpha linoleic acid (omega 3) (veg and dish) and linoleic acid (omega 6) (veg and nuts)
  • count from methyl end
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10
Q

non essential fatty acids

A
  • food supplies alpha-linolenic acid which converts to intermediate molecules which convert to DHA and EPA
  • DHA and EPA convert back and forth
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11
Q

EPA

A
  • eicosapentaenoic acid

- may reduce death from heart attack

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12
Q

DHA

A
  • docosahecaenoicacid
  • critical for development of nervous system and retina of the eyes
  • early childhood brain development
  • increases HDL cholesterol
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13
Q

phospholipid structure

A
  • glycerol + 2 fatty acids + phosphate group
  • soluble in water and lipid
  • phosphate group with N containing component in 3rd site
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14
Q

phospholipid functions

A
  • role in cell membranes
  • receptors, enzymes, transporters
  • lipid transport as part of lipoproteins
  • emulsifiers
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15
Q

lechithic - fat digestion

A
  • emulsifiers
  • found in egg yolk, wheat germ, peanuts, soy bean
  • how water and oil can be mixed
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16
Q

micelles

A
  • small phospholipid molecules
  • hydrophobic fatty acid tails grouped together
  • water soluble segment on outside
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17
Q

sterols

A
  • liquid lipid found in plants and animals
  • doesnt dissolve in water
  • cholesterol: sterol only in animals
  • plant sterols can help reduce cholesterol in body
18
Q

cholesterol

A
  • made in liver
  • part of cell membranes
  • precursor to other substances: sterol hormones, vitamin d, bile acids
19
Q

cholesterol to sex hormones

A
  • similar molecules, can be converted
20
Q

lipid digestion: mouth and stomach

A
  • a bit
  • mouth: lingual lipase
  • stomach: gastric lipase
21
Q

lipid digestion: gallbladder

A
  • bile

- emulsifying agents

22
Q

lipid digestion: small intestine

A
  • pancreatic lipase
  • emulsified by phospholipid
  • digested by pancreatic lipase
  • absorbed into intestinal cells and formed into chylomicrons and moved into lymphatic system
  • bile is secreted from gallbladder to small intestine
  • bile disperses fat into smaller fat droplets
  • chylomicrons absorbed by cells in small intestine and then travel throguh lymphatic system and are then transferred to bloodstream
23
Q

chylomicrons

A
  • inside intestinal cells, components join: triglycerides, cholesterol, phospholipids, protein carrier
  • become lipoprotein and carry lipids around body
  • called chylomicron after leaving intestinal cell
24
Q

very low density lipoproteins

A
  • formed in liver
  • deliver triglycerides in cells
  • largest
25
Q

low density lipoproteins

A
  • deliver cholesterol to cells
  • associated with CVD
  • results in atherosclerosis
26
Q

high density lipoproteins

A
  • pick up cholesterol for moving and recycling

- smallest

27
Q

fat in the diet

A
  • reduce trans and saturated fat intake
  • total fat: max 35% of energy
  • saturated fat: max 10% of energy
  • need 2% of kcals as essential fatty acids
  • athletes may need more carbs and less fat - 20-25%
28
Q

obesity

A
  • high fat diets promote weight gain

- fat hidden in food

29
Q

heart disease risk factors

A
  • high blood cholesterol
  • high LDL and low HDL
  • smoking
  • high blood pressure
30
Q

c reactive protein (CRP)

A
  • produced in liver, released during systematic inflammation-
  • to reduce: consume fish high in omega 3s, alpha linolenic acid from plant sources, fibre
31
Q

homocysteine

A
  • promotes inflammation
  • inversely correlated with intake of folate, vit b6, b12
  • reduce coffee intake
32
Q

mercury

A
  • damages nervous system
  • aquatic form: methyl mercury
  • bunds to protiens in fish
  • accumulates - bigger fish have more mercury
33
Q

fish consumption limitations

A
  • limit consumption of swordfish, shark, tuna to 1 meal/week
  • for kids and women of childbearing age: limit to 1 meal/month
  • not for canned tuna
34
Q

grassy narrows FN

A
  • fish was main source of food, lots of mercury

- pulp and paper mill released mercury into river

35
Q

pop

A

persistent organic pollutents

36
Q

pcb

A

polychlorinated byphenyls

  • multiple health risks
  • organic contaminent
  • accumulate in fatty tissues of animals
37
Q

ddt

A

health risk questionable

- organic contaminent

38
Q

dixins and furans

A

chlorine atoms

- organic contaminent

39
Q

fish selection

A
  • not predatory
  • smaller
  • wild
  • ocean
  • canned over fresh
40
Q

latest health canada advisory for canned tuna

A
  • pregnant woment: up to 4 servings/week
  • kids 1-4: up to 1 serving/weel
  • kids 5-11: up t 2 serving/week
41
Q

latest health canada advisory for pred fish

A
  • most: 150g/wk
  • pregnant women: 150g/month
  • kids 5-11: 125g/month
  • kids 1-4 75g/month

Nutrition (13 decks)

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