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NUTR 1100 > Chapter 5: Fats > Flashcards

Chapter 5: Fats Flashcards

1
Q

why has fat intake increased over the years?

A

caloric intake had increased

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2
Q

what are lipids?

A

organic molecules that don’t dissolve in water

example) fatty acids, triglycerides, phospholipids, and sterols

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3
Q

what are triglycerides?

A
  • major form of lipids in the body

- 3 fatty acids attached to a 3 carbon molecule called “glycerol”

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4
Q

what does hydrophobic mean?

A

doesn’t dissolve in water

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5
Q

what are phospholipids?

A
  • a lipid that contains a phosphorus atom

- allows water and fat to mix due to it’s hydrophilic and hydrophobic properties

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6
Q

what are sterols?

A
  • a lipid that is composed of multiple chemical rings

- found in plants, lean/fatty parts of animal, and every cell in the human body

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7
Q

what is a fatty acid?

A

a chain of carbons linked to hydrogen with an acid group at the end of the chain

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8
Q

what role do fatty acids play in triglyceride function?

A

the type of fatty acid will determine triglyceride function

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9
Q

what is the determining factor on whether a fatty acid is saturated or unsaturated?

A

fatty acid is saturated or unsaturated depending on whether there’s carbon to carbon bonds

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10
Q

what is a saturated fat?

A
  • no double bonds
  • saturated with hydrogen bonds
  • solid at room temperature (butter)
  • common in animal products
  • associated with cardiovascular disease
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11
Q

what is an unsaturated fat?

A
  • 1 or more double bonds
  • no room for hydrogen atoms
  • liquid at room temperature (canola oil)
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12
Q

why is saturated fat associated with cardiovascular disease?

A

has high levels of low density lipoproteins (LDL), called “bad cholesterol”

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13
Q

what type of chain do saturated fats have?

A

medium chain

  • 6-10 carbons long
  • quickly absorbed into blood stream
  • less likely to be stored as fat
  • saturated plant oils less susceptible to spoilage
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14
Q

how does spoilage happen?

A

occurs when unsaturated bonds in fatty acids are damaged by oxygen

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15
Q

what are 2 types of unsaturated fats?

A
  1. monounsaturated fat

2. essential fatty acids

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16
Q

what are monounsaturated fats?

A
  • 1 double bond
  • found in meat, olive oil, avocados, and nuts
  • an increase in monounsaturated fats, decreases low density lipoprotein (LDL) cholesterol
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17
Q

what are 2 types of essential fatty acids?

A
  1. alpha-linoleic acid (omega-3)

2. linoleic acid (omega-6)

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18
Q

what is the function of essential fatty acids?

A

provide health benefits beyond normal fat benefits in the body

  • important for phospholipid formations
  • necessary for brain development in children
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19
Q

what are eicosanoids?

A
  • made from omega-3 and omega-6
  • regulates blood clotting, blood pressure, and immune function
  • decreases risk of heart disease
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20
Q

what are symptoms of essential fatty acid deficiency?

A
  • dry skin
  • liver abnormalities
  • poor healing
  • impaired vision
  • growth failure
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21
Q

what is hydrogenation?

A

process where hydrogen atoms are added to carbon double bonds of unsaturated fatty acids to increase shelf life

22
Q

what is the relation between trans fatty acids and heat disease?

A

increases the risk of heart disease because of it’s high levels of low density lipoproteins (LDL) and low levels of high density lipoproteins (HDL)

23
Q

what is an emulsifier? give an example.

A

substance that allows fat and water to mix

example) lecithin

24
Q

what is cholesterol?

A
  • produced by liver and consumed in the diet

- needed to build cell membranes and make other hormones

25
Q

what is the relationship between cholesterol and heart disease?

A
  • animal sources increase the risk of heart diseased because of the high consumption of saturated and trans fat
  • plant sources can held reduce cholesterol levels
26
Q

what is bile?

A

emulsifier that breaks down lipid droplets into small globules

27
Q

how does bile emulsify fat?

A

turns the hydrophilic end of the fat towards water and the hydrophobic ends towards other lipids

28
Q

what is the function of pancreatic enzymes in fat digestion?

A

digests triglycerides into globules

29
Q

what is a micelle?

A

formed in small intestines when products are surrounded by bile, facilitates absorption

30
Q

what are lipoproteins?

A

particles that transport lipids in the blood

31
Q

how are lipoproteins formed?

A

when substances that are not soluble in water are present, protein, phospholipids, and cholesterol form a lipoprotein

32
Q

what are chylomicrons?

A
  • lipoprotein for triglyceride packaging

- too large to enter capillaries so they must go through the lymphatic system before entering blood stream

33
Q

what is lipase?

A
  • a lipoprotein that promotes uptake of triglycerides in chylomicrons
  • breaks down triglycerides into fatty acids and glycerol
34
Q

what are very low density lipoproteins?

A

consists of triglycerides that circulate in the blood

35
Q

what are low density lipopproteins?

A
  • transports cholesterol to cells
  • made in body
  • increases risk of heart disease
36
Q

how is cholesterol eliminated from our system?

A

brought to the liver for elimination

37
Q

what are high density lipoproteins?

A
  • picks up cholesterol from cells and transports it to the liver for elimination
  • made in body
  • decreased risk of heart disease
38
Q

what is the use of cholesterol?

A

used to make steroid hormones and important components of cell membranes and myelin coating

39
Q

what is adipose tissue?

A
  • where most lipids are stored

- contains large triglyceride droplets that enlarge when weight is gained

40
Q

what are adipocites?

A

fat cells that are formed when triglyceride droplets reach it’s maximum size and divide

41
Q

how do we store triglycerides?

A

chylomicrons transport fat from intestines to adipose tissue for storage

42
Q

how do we retrieve energy from fat stores?

A
  • when we consume inadequate amount of calories, enzymes receive a signal to break down triglycerides
  • fatty acids and glycerol are released into the blood and circulate in the body
  • cells take up products to produce ATP
43
Q

what is cardiovascular disease?

A

any disease that affects the heart and/or blood vessels

44
Q

what is atherosclerosis?

A
  • when cholesterol enters artery walls reducing elasticity and limiting blood flow
  • develops when diets are high in trans fat, saturated fat, and cholesterol
45
Q

what is artherosclerosis plaque?

A
  • cholesterol-rich material is deposited in arteries of individuals with atherosclerosis
  • consists of cholesterol, smooth muscle cells, fibrous tissue, and calcium
46
Q

what are the primary risk factors for heart disease?

A
  • high LDL cholesterol
  • smoking
  • high blood pressure
  • physical inactivity
  • obesity
  • diabetes
47
Q

what are antioxidants?

A

substances that neutralize reactive oxygen molecules and prevent cell damage

48
Q

what is the adequate intake amount for linoleic acids in men and women?

A
  • 12g for women

- 17g for men

49
Q

what is the adequate intake amount for alphalinoleic acids in men and women?

A
  • 1.1g for women

- 1.6g for men

50
Q

what is the AMDR reccomendation of fat for children?

A
  • 30-40% (1-3 years)

- 25-35% (3-18 years)

NUTR 1100 (12 decks)

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