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nutrition > chapter 5 - lipids > Flashcards

chapter 5 - lipids Flashcards

1
Q

what are fats

A

lipids

greasy substances that arents soluble in water

solbue in some solvents like ether, benzene, chloroform

provide concentrated source of energy (9 cal per gram)

fat-rich foods are more expensive

composed of C, H, O w substantially less O

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2
Q

function of fats

A

functioning and structure of body tissues

cnecessaryt part of cell membranes (cell walls)

contain essential fatty acids and carriers for fat-solbuel vitmains A,D, E, and K

provides energy when one cant eat

adipose tissue protects organs and bones from injury by serving as protective padding and support

body fat also = insulations

fats = satiety after meal bc flavor and slow rate of digest ion

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3
Q

what are food sources for fats

A

animal foods: red meats, higher fat poultry cuts w skin like thigh and wing, whole, low-fat and reduced fat milk, cream, butter, cheeses made with cream, egg yolks, fatty fish like tuna and salmon (sat fat can raise cholesterol)

plant foods: cooking oil from olives, sunflowers, safflower, seasme seeds, corn, peanuts, canola oil, soubygeans, margarine, salad dressing, or mayo, nuts, seeds, avocadoes, coconuts, and cocoa butter

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4
Q

deficiency of fat signs

A

eczema
weight loss
retarded growth

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5
Q

visible fats

A

fats that are purhcased and used as fats, such as butter, margarine, lard, and coking oils

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6
Q

invisible fats

A

found in other foods like meats, cream, whole milk, cheese, egg yoke, fried foods, pastries, avocadoes, and nuts

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7
Q

what percent of lipids in body are triglycerides

A

95

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8
Q

what are the lipids found in food and human body

A

triglycerides
phospholipids
sterols

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9
Q

what are triglycerides

A

three fatty acids attached to glycerol

glycerol s iwater-soluble carb - alcohol that has three carbon atoms

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10
Q

what are fatty acids

A

organic componds of carbon atoms to which hydrogen atoms are attached

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11
Q

essentail fatty acids

A

necessary fats humans cant synthesized
must be obtained through diets
long chained poly unsaturated fatty acids derived from linoleic acid and linolenic acid

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12
Q

typo families of EFAs

A

omega 3
omega 6hat

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13
Q

what about omega 9 fatty acids?

A

necessary but nonessential bc body can product modest amount of EFAs r present

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14
Q

what are another method of classification of fatty acids is by degree of situation w hydrogen atoms

A

saturated
monounsaturated
polyunsaturated

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15
Q

what are saturated fats

A

each fatty acid carbon atom carries all hydrogen atoms possible

animal foods have more saturated fatty acids than unsaturated

plant food chocolate, coconut, palm oil , and palm kernel oils have more saturated fatty acids

solid at room temp

no more than 10% of total daily cal should be unsaturated

AHA said less than 7% w 5-6% if lipids are high nd risk for heart disease

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16
Q

what are monounsaturated fats

A

one place among carbon where fewer hydrogen atoms

ex: olive oil, peanut oil, canola oil, avocadoes, cashew nuts

lower amount of LDL if replacing saturated fats

20% of tail cal should be monounsaturated fats

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17
Q

what are polyunsaturated fats

A

two or more places among carbon atoms w fewer hydrogen atoms then in saturated fats

point at which carbon-carbon double bonds occur in polyunsaturated fatty acid determine how body metabolizes it

two major fatty acids denote placement of double bonds are omega 3 and omega 6 fatty acids

usually soft or oil

less than 10% of total daily cal

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18
Q

what is omega 3

A

reported to lower risk of heart disease
found in fish oils so inc of fatty fish intake

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19
Q

what is omega 6

A

linoleic acid

cholesterol-lowering effect

use of supplements isn’t recommended

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20
Q

foods containing polyunsaturated fats

A

cooking oils made from sunflower safflower or seasem seeds or from corn or soybeans, for margarines whose major ingredient is liquid veg oil and fisdh

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21
Q

what are transfatty acids

A

produced when hydrogen atoms added to monounsaturated or polyunsaturated fats to produce semi-solid product like margarine and shortening

likely to contain high amt of TFA if partially hydrogenated vegetable oil is listed in first three ingredients on label

major source of TFAs are baked goods and foods eaten in restrauttnats

required to be on food label since 2006

inc LDLs and dec HDLs

inc risk of developing heart disease, stroke, and T2D

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22
Q

what are hydrogenated fats

A

polyunsaturated veg oil to which h has been added commercially to make them solid at room temp

called hydrogenation: turn polyunsaturated veg oils into sat fats (margarine; soft margarine has less sat fat then firm margarine)

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23
Q

what is cholesterol

A

sterol
not true fat byt fat-like substance in animal foods and body cells (doesn’t exist in plant foods

essential to synthesize bile, sex hormones, cortisone, vitamin D and thus necessary for every cell

body makes 800-1000 mg daily in liber

thought to be contributing factor in heart disease bc hypercholesterolemia is common in pt w atherosclerosis

blood levels shouldn’t be more than 200 mg/dL

24
Q

Where is cholesterol found

A

egg yolk, fatty meats, shellfish, butter, cream, cheese, whole milk, organ meats

25
Q

how to reduce serum cholesterol levels

A

reduce amt of total fat, sat fat, cholesterol and inc amt of monounsaturated fats, wt loss, and exercise

solble dietary fiber bc cholesterol binds to fiber and is eliminated, preventing absorption in small intestines

medication

26
Q

____ of ingested fats are digest

A

95%

27
Q

where does chemical digestion of fats occur

A

in small intestine where bile emulsified fats and pancreatic lipase reduce them to fatty acids and glycerol

not in mouth, slightly in stomach through gastric lipase acting on emulsified fats (like in cream and egg yolk)

28
Q

what are lipoproteins

A

bile joins products of fat digestions and protein combines w final products of fat digestion to form lipoproteins which carry fat to body cells by way of the blood

29
Q

classifications of lipoproteins

A

chylomicrons
very low desntiy lipoproteins (VLDLs)
LDLs
HDLs

30
Q

what are chylomicrons

A

first lipoprotein identified after eating
largest and lightest
80-90% triglycerides
lipoprotein lipase breaks down triglycerides into free fatty acids and glycerol

The protein
and phospholipid exterior of a chylomicron enables the fat housed in the core of the chylomicron to travel in the water-based blood

31
Q

what are very low density liporproteins

A

made primarily by liver cels and are 55-65% triglycerides

carry triglycerides and other lipids to all cells

as VLDLs lose triglycerides they pick up cholesterol from other lipoproteins and become LDLs - become more dense

32
Q

what are LDLs

A

approx 45% cholesterol w few triglycerides

most of blood cholesterol from liver to cells

> 130 mg/dL of LDL contribute to atherosclerosis

bad cholesterol

33
Q

what are HDLs

A

carry cholesterol from cell to liver for excretion

<40 mg/dL is dangerous

> 60 mg/dL is protective against heart disease

good cholesterol

inc w exercise, wt maintenance, and giving up smoking

34
Q

liver role in fat metablism

A

hydrolyzes triglycerides and form new ones as needed

metabolism of fat occurs in cells (fatty acids r broken down to CO2 and water, releasing energy)

portion of fat not needed immediately stored as adipose tissue

CO2 and water are byproducts that are removed from body

35
Q

how to determine if item is necessaty for health

A

not included in Recommended Dietary Allowance (RDA), Dietary reference intakes (DRIs), or Adequate Intake (AI)

36
Q

what is lectin

A

fatty substance classified as phospholipid

found in both plant and animal foods

synthesized in liver

natural emulsifier that transports fat in bl;oodstream

used commercially to make food products smooth

while some health food salespersons promote lecithin can prevent CV disease this hasn’t been scientifically proven

37
Q

olestra

A

olestra - made form sugar and fatty acids

approved by FDA for snack foods (potatoes chips, tortiall chips, and crackers)

gov require food labels indicate olestra inhibits absorption of some vitamin and other nutrients

fat-solbule vitamins A,D,E, and K have been added to foods containing olestra

has no cal but cause cramps and diarrhea

38
Q

what is simplesse

A

fat alternative made from egg white or milk protein and contains 1.3 kcal/g

used only in cool foods like icre cream bc it becomes thick or gels when heated

not available for home use

39
Q

what is oatrim

A

carb based and derived from oat fiber

heat stable and used in baking but not frying

manufactures have used carb based compounds for years as thickeners

provides cal but significantly less fat

40
Q

concern among nutritionists about fat alternatives

A

used in place of nutritious foods that provide vitmains, minerals, proteins and carb

41
Q

min amout of fat

A

no specific dietary requirements for fats is included in RDA and DRIS but deficiency symptoms if less than 10%

42
Q

fat deficiency in infants and IV feedings

A

in inftants fed formula lacking essential fatty acid linoleic acid and in people on IV feedings lacking linoleic acid can develop eczema, growth retardation, and wt loss

43
Q

what does excess fat lead to

A

obesity
heart diease
assocated w colon, breast, uterus, and prostate cancer

44
Q

Food and Nutrition Board’s Committee on Diet and Health rec how much fat

A

30% of total cal

45
Q

what does AHA rec about fat

A

7% sat fat
10% polyunsaturated fats
20% monounsaturated fats

46
Q

according to mayo clinic what percent of cal in us dieet derived from solid fats and sugar

A

35%

47
Q

Fatty acids can be saturated or unsaturated. Saturated fatty acids have no double bonds in their chemical structure. They have a full load of hydrogen atoms. An unsaturated fatty acid has at least one double bond between two carbon atoms in each molecule. If a double bond is broken, two hydrogen atoms can be added to the molecule. The number of double bonds and hydrogen atoms in the fatty acid chain determine the degree of saturation. A monounsaturated fatty acid has only one double bond between carbon atoms. A polyunsaturated fatty acid has two or more dou-ble bonds (Figure 7.2).

A
48
Q

Hydrogenation

A

process of
breaking the double carbon bonds in an unsaturated fatty acid and adding hydro-gen

break liquid oils to solid fat

creates trans fat

49
Q

rancid

A

describes a food oil in which the fatty acid molecules have combined with oxygen. This causes them to break down, and the oil spoils. Rancid oils have an unpleasant smell and taste.

50
Q

Lecithin

A

is a phospholipid that is made by the liver, so it is not essential to the diet. Lecithin is also found in many foods of animal origin, including egg yolks. Lecithin, like other phospholipids, is an emulsifier. An emulsifier is a substance
that can mix with both water and fat. For example, egg yolk acts as an emulsifier in mayonnaise to prevent the oil and vinegar from separating. The lecithin in the egg yolk keeps the oil particles suspended in the watery vinegar. In the body, lecithin is part of cell membranes.

51
Q

Phytosterols

A

compounds from plants that are similar in structure to cholesterol

include plant sterols and stanols

can only be obtained through dietary sources. They are naturally present in small quanti-ties in many fruits, vegetables, nuts, seeds, cereals, legumes, vegetable oils, and other plant sources

help lower LDL cholesterol levels and the risk for heart disease

52
Q

About____ of adipose tissue is just under your skin.

A

half

53
Q

The brain is nearly____ percent fat

A

60

54
Q

ruminants

A

Trans fats occur naturally in food from ruminants (animals that chew cud) such as cows, sheep, and goats

55
Q
A

nutrition (21 decks)

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