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NFDS > Chapter 5 - Fat > Flashcards

Chapter 5 - Fat Flashcards

1
Q

What are the functions of fat in the body?

A

Transport of fat-soluble vitamins, insulation, storing fat for energy, hormone regulation, nervous system/ neuro transmission, components of cell membranes, padding organs, and bile

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2
Q

What are the functions of fat in food?

A

Flavor, aroma, texture, satiety, fat-soluble vitamins, source of some essential fatty acids
absorption is better

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3
Q

What are the classes of lipids?

A

Triglycerides and fatty acids, sterols (cholesterols), and phospholipids

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4
Q

How much of the diet is triglycerides and fatty acids?

A

98%

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5
Q

What class of fats provide energy?

A

Triglycerides and fatty acids

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6
Q

What are fatty acids?

A

A string of carbon, a methyl group, and an acid group on the other end

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7
Q

What does saturated fat look like?

A

No double bonds, saturated with hydrogens

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8
Q

How many double bonds does unsaturated fat have?

A

One double bond (this is monounsaturated fat)

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9
Q

How many double bonds does Poly-unsaturated fat have?

A

3 double bonds

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10
Q

How many double bonds does Linoleic Acid have?

A

2 double bonds, is also a polyunsaturated fat

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11
Q

What does a triglyceride look like?

A

A glycerol backbone, three fatty acids connected to a glycerol, or 3 carbon backbone with 3 oxygen

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12
Q

What are the properties of saturated fat?

A

It is solid at room temperature

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13
Q

What are food sources of saturated fat?

A

Fatty meats, coconut oil, palm oil, butter

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14
Q

What are the health implications of saturated fat?

A

Higher LDL, increased risk for cardiovascular disease

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15
Q

What are the properties of monounsaturated fatty acids?

A

In between liquid at room temperature, can be solid in cooler temperatures

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16
Q

What are food sources of monounsaturated fatty acids?

A

Avocados, canola, nuts, peanut butter, olive oil

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17
Q

What are the health implications of monounsaturated fatty acids?

A

Reduction in LDL

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18
Q

What are the properties of polyunsaturated fatty acids?

A

Liquid at room temperature, and in colder temperatures is liquid

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19
Q

What are food sources of Polyunsaturated fatty acids?

A

soy, corn oil, nuts, fish

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20
Q

What are the health implications for Polyunsaturated fatty acids?

A

Decreased risk for cardiovascular disease, decreased LDL, increased HDL

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21
Q

What are the types of Polyunsaturated fatty acids?

A

Omega-6 and Omega-3

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22
Q

Are linoleic and linolenic acids essential Polyunsaturated fatty acids?

A

yes

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23
Q

What is linoleic acid?

A

Omega-6 fatty acids (oils).
Ex. corn, soybean oil, safflower, margarine, mayonnaise

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24
Q

What is linolenic acid?

A

Omega-3 fatty acids (fish),
Ex. Coldwater fish, canola oil, flaxseed oil

25
Q

What are the benefits of Omega-3?

A

Lower blood pressure, prevents blood clot formation, protects against irregular heartbeats, reduces inflammation, brain and vision function

26
Q

What are the types of Omega-3 Fatty Acids?

A

EPA and DHA and ALA

27
Q

What food has EPA and DHA?

A

Coldwater fish

28
Q

What foods have ALA?

A

Flax, Canola, Soy, Walnuts

29
Q

How often should you have fish?

A

8 oz once a week

30
Q

Do ALA foods have to be converted to EPA and DHA?

A

Yes

31
Q

How effective is the conversion from ALA to EPA or DHA?

A

8-20%

32
Q

What fish is high in mercury?

A

Shark, swordfish, king mackerel, tilefish

33
Q

What is hydrogenation?

A

Adding hydrogen and saturating something. When hydrogens are on one side of the double bond (cis configuration)

34
Q

What are the properties of Trans Fatty Acids?

A

Easier to cook with

35
Q

What are the health implications of Trans Fatty Acids?

A

Increase of CVD, higher LDL

36
Q

Where are the hydrogens on trans fatty acids?

A

They are on opposite sides of the carbon

37
Q

What are the benefits of hydrogenation?

A

Increases shelf life, makes things tender, easier to cook with, reduces rancidity, and changes texture

38
Q

What is hydrogenation drawback?

A

Destroys some essential fatty acids, increases risk of CVD, Creates some trans fats

39
Q

Will eating cholesterol increase your blood cholesterol?

A

no.

40
Q

What are some characteristics of Cholesterol?

A

Produced by the liver, does not provide energy, is only in animal products, and is used to synthesize vitamins in our body

41
Q

What is emulsification?

A

The mixing of the fat layer and the water layer with bile

42
Q

Where do you get phospholipids?

A

Egg yolk, soy beans, peanuts, cell membranes

43
Q

Do phospholipids give energy?

A

No

44
Q

What is the order of lipid digestion?

A

Mouth, stomach, small intestine, pancreas, and large intestine

45
Q

What does the mouth do in lipid digestion?

A

Salivary lipase, insignificant fats become tiny droplets

46
Q

What does the stomach do in lipid digestion?

A

Gastric lipase, minor digestion

47
Q

What does the small intestine do in lipid digestion?

A

liver, bile emulsifies fat

48
Q

What does the pancreas do in lipid digestion?

A

Pancreatic lipase, breaks down triglycerides into free fatty acids and monoglycerides

49
Q

What does the large intestine do in lipid digestion?

A

Less than 5% ingested fat is excreted in feces

50
Q

What kind of fatty acids can be absorbed into the bloodstream?

A

Only short and medium chain fatty acids

51
Q

What are lipoproteins?

A

They are vehicles that are soluble in water than can move lipids through the blood

52
Q

Where is the Chylomicron lipoprotein?

A

In the small intestine

53
Q

What is the bulk of chylomicron made of?

A

They are made of triglycerides

54
Q

In lipid transport, where does chylomicron remnants go?

A

The liver

55
Q

What does the liver do in lipid transport?

A

It makes the lipoprotein VLDL to deliver fat to cells. It also makes HDL (which removes excess cholesterol)

56
Q

What does VLDL do in lipid transport?

A

It exchanges fat for cholesterol with HDL and HDL delivers cholesterol to the liver

57
Q

What does VLDL turn into after it exchanges fat?

A

It turns into LDL which delivers cholesterol to tissues for cell membranes and forms hormones and compounds of vitamin D

58
Q

What can increase the risk of atherosclerosis?

A

high LDL

59
Q

How does atheroslcerosis develop?

A

There is an injury to artery wall, minerals and platelets form plaque, and the arteries are narrowed

NFDS (15 decks)

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