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Nutrition Exam 1 > Chapter 5 > Flashcards

Chapter 5 Flashcards

1
Q

What types of lipids (fats) are there?

A

Triglycerides
Phospholipids
sterols

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2
Q

95% of the fats in foods and our bodies are what kind?

A

Triglycerides

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3
Q

Fat is valuable and what?

A

Necessary for health.

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4
Q

Fats provide the densest form of what?

A

Energy

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5
Q

What are the functions of triglycerides?

A

Store Energy
Organ protection
Temperature Regulation
Insulation

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6
Q

What are types of Triglycerides?

A

Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids

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7
Q

What others forms of energy are triglycerides responsible for?

A
  • Adipose tissue storage form of fat( triglycerides)

- Important source of fuel during illness, major energy source for muscle work

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8
Q

What are examples of saturated fatty acids?

A

Meats
Shortening
Egg Yolks
Dairy products

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9
Q

What are examples of monounsaturated fatty acids?

A

Olive oil
Peanuts and peanut oil
Avocado
Canola oil

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10
Q

What are examples of polyunsaturated fatty acids?

A

Vegetable oils (corn, safflower, wheat germ, canola, sesame, and sunflower)
Fish
Margarine

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11
Q

What is the function of phospholipids?

A

Cell membrane structure

Lecithin, main phospholipid in the body, functions as emulsifier

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12
Q

What are sources of phospholipids?

A

Soybeans
Egg yolks
Mayo

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13
Q

What is the function of sterols?

A

Precursor to bile, vitamin D, sex hormones, cells in brain and CNS

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14
Q

What is the most widely known human sterol?

A

Cholesterol

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15
Q

Where does cholesterol come from?

A

Diet (accounts for 25%, rest is made by liver).

Only animal derived foods contain cholesterol.

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16
Q

How does the mouth aid in digestion?

A
  • Teeth tear food and tongue helps form food into bolus -mechanical digestion.
  • Glands of tongue produce fat-splitting enzyme (lingual lipase), released with saliva- chemical digestion.
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17
Q

How does the stomach aid in digestion?

A
  • Mechanical digestion continues through peristalsis.

- Enzymes such as gastric lipase break down fatty acids from triglycerides- chemical digestion.

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18
Q

How does the small intestine aid in digestion?

A
  • Bile released from gallbladder emulsifies fats.
  • Lipase (a pancreatic enzyme) breaks down triglycerides
  • Some fats may pass through undigested: excreted.
19
Q

What is bile?

A

A substance that emulsifies fats to aid the digestion of lipids.

20
Q

Bike is produced by what? And stored where?

A

By the liver and stored in the gallbladder.

Digestion slows if gallbladder is removed

21
Q

How does bile assist in absorption?

A

Bile assists movement of lipids to villi

22
Q

How do triglycerides help with absorption?

A

Triglycerides form into lipoproteins and are transported to circulatory system.

23
Q

Muscle and adipose cells use fatty acids for what? Or do what?

A

For energy or re-form into triglycerides that are stored as energy.

24
Q

What is important in fat metabolism?

A

Catabolism
Metabolism
Regulatory Hormones

25
Q

What is catabolism?

A

(Breakdown) of lipids for energy.

26
Q

What is anabolism?

A

(Synthesis) of lipids or lipogenesis.

27
Q

What are some fat intakes issues?

A
  • High-fat foods= high-calorie foods
  • DRIs based on AMDRs, recommended 20%-35%kcal from fats with less than or equal to 10%of kcal from saturated fats
  • my plate emphasizes oils from fish and plants
28
Q

What are recommended fat contents of food?

A
  • total fat less than or equal to 40-97g (400-875 kcal) per day
  • saturated fat less than or equal to 20-25g (225-189 kcal) per day
  • children younger than 5 years of age require at least 20% of kcal as fats
29
Q

How to reduce fat and still have quick meals?

A
  • family eating habits
  • programs and classes
  • mix low fat and high fat foods
30
Q

Unsaturated fats are less stable and have a shorter what?

A

Shelf life

31
Q

Hydrogenation makes unsaturated fat more what?

A

Solid and stable

32
Q

Trans fatty acids are related to what and content is mandatory on what?

A
  • related to elevated cholesterol

- mandatory on food labels

33
Q

Lipoproteins fall under what?

A

Cholesterol?

34
Q

What are lipoproteins?

A

Compounds that contain a mix of lipids that are covered with a protein outer layer.

35
Q

What are types of lipoproteins?

A
  • VLDLs; very low-density lipoproteins
  • LDLs; low-density lipoproteins
  • HDLs; high-density lipoproteins
36
Q

What type of lipoproteins raise CAD risk and whisk lower CAD risk?

A
  • High LDL increases risk.

- high HDL decreases risk.

37
Q

Total blood cholesterol is made up of what?

A

LDL plus HDL

38
Q

What is a desirable cholesterol level?

A

<200mg/dL

39
Q

What are cholesterol health guidelines?

A
  • less than or equal to 300 mg if dietary cholesterol per day.
  • less than 200mg if LDL is elevated.
40
Q

What are health hazards related to restricted fat intake?

A

Failure to thrive
Eating disorders
Malnutrition

41
Q

Excessive fat intake can lead to what?

A 
Cardiovascular disease (CVD)
Cancer (Breast, colon, prostate)
42
Q

Which of the following has a high amount of saturated fat?

A. Almonds
B. Egg yolks
C. Kidney beans
D. Olive oil

A

B

43
Q

High levels of trans fatty acids are found in?

A. Vegetable oils
B. Coconut and palm oil
C. Meats and dairy foods
D.vegetable oil shortening

A

D

Nutrition Exam 1 (7 decks)

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