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Human Nutrition > Chapter 5 - Lipids > Flashcards

Chapter 5 - Lipids Flashcards

1
Q

tricglyceride

A
  • most common lipid in food & body
  • major storage form of fat in the body
  • composed of 3 fatty acids attached to a glycerol
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2
Q

What’s the difference between triglycerides & phospholipids?

A

triglycerides are stored fats (plant oils from seeds, fruits, fish oil, solid fats, butter, meat fats, tested for in blood

phospholipids - structural fats; plant and animal cell membranes

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3
Q

fat vs. fatty acid

A

fatty acids are a chain of carbon & hydrogen atoms w/an acid group (COOH) at one end & a methyl group (CH3) at the other.
- differ in the length of carbon chains & # & location of their double bonds

fats = triglycerides, phospholipids

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4
Q

chemical make up of fatty acids

A

same basic structure - chain of carbon & hydrogen atoms w/an acid group (COOH) at one end and a methyl group (CH3) at the other end

  • can differ:
    • in length of carbon chains
    • # & location of double bonds
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5
Q

monounsaturated fatty acid

A

one double bond

- olive & canola oil

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6
Q

polyunsaturated fatty acid

A
  • has two or more double bonds

- sunflower & soybean oils

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7
Q

saturated fats

A
  • most animal fats

- no double bonds

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8
Q

omega number

A

indicates the position of the first double bond away from the methyl end
omega-3 fatty acid - double bond is 3 carbons away from end

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9
Q

what are the individual components of

  1. triglycerides
  2. phospholipids
A
  1. triglycerides - a lipid composed of 3 fatty acids attached to a glycerol
  2. phospholipids - a glycerol with 2 fatty acids & a phosphate group & a molecule of choline
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10
Q

saturated fatty acids

A
  • firm at room temp
  • chains of fatty acids are straight so lay flat & stays firm
  • animal fats, some oils
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11
Q

unsaturated fatty acids

A
  • tend to be liquid at room temp
  • fatty acids are bent due to the double carbon bonds
  • most abundant in seeds, nuts, some fruits (olive, avocado), marine animals
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12
Q

What’s difference between saturated & unsaturated fatty acids?

A

saturated - no double bonds, so straight

  • none are essential (our bodies can make them)
  • solid at room temp

unsaturated - double bonds make them curve

  • some are essential (need from food)
  • liquid at room temp
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13
Q

How can unsaturated fatty acids aid organisms to adapt to cold weather?

A

B/c unsaturated fatty acids are bent, they tend to keep things more fluid and store more of them in their tissues to keep them from freezing/becoming solid.

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14
Q

Explain: omega-3 fatty acid

A
  • means the first carbon double bond is 3 carbons from the methyl bond/end
  • is found in flax seed, walnuts, soybean, hemp seed, fish oil, green plants (ultimately all omega-3 is from green plants)
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15
Q

Explain: omega-6 fatty acid

A
  • first carbon double bond is 6 carbons from the methyl group
  • linoleum acid
  • found in most seeds, germ of grains, walnuts, soybeans
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16
Q

Explain: monounsaturated fatty acid

A
  • one of two types of unsaturated fatty acids
  • omega-9
  • oleic acid - found in olive oil, avocado, cashew, almond, hazelnut, pistachios, macadamia, peanuts
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17
Q

Name the two types of unsaturated fatty acids

A
  1. monounsaturated - one double bond
    • omega-9
  2. polyunsaturated - many double bonds
    • some are essential
    • omega-3
    • omega-6
18
Q

What are trans fatty acids?

A
  • result from the conversion of omega-6 fatty acids to saturated fatty acids.
  • are rich in highly processed foods
19
Q

point of unsaturation

A

the double bond of a fatty acid; where hydrogen atoms can easily be added

20
Q

hydrogenation

A
  • some or all of the points of unsaturation (no H) are saturated by adding H molecules
  • protects against oxidation (rancidity)
  • process produces trans-fatty acids
  • total hydrogenation rarely takes place - usually a fat is partially hydrogenated
21
Q

cis-fatty acid

trans-fatty acid

A

cis = H on the same side, causing a bend

trans = H on opposite sides causing fatty acid to straighten

22
Q

How are trans-fatty acids generated?

A

Oil is heated in the presence of hydrogen gas & a catalyst like nickel

23
Q

Why are trans-fatty acids used in food processing?

A

the hydrogenation process:

  • extends shelf life of items
  • makes oils more firm; affects texture of foods
24
Q

Why to trans-fatty acids place your health at risk?

A

In the body, they act more like saturated fats:

  • increase blood cholesterol
  • increase risk of heart disease
25
Q

phospholipids

A
  • have a hydrophilic (water loving) head - the glycerol & phosphate group & choline end
  • have a hydrophobic (water fearing) region - the fatty acid part
26
Q

roles of phospholipids

A
  • B/c are both water & fat soluble, they help fat soluble vitamins & hormones pass easily in & out of cells.
  • used as emulsifiers - help keep fats suspended in the blood & bodily fluids
27
Q

lecithin

A

best-known phospholipid

28
Q

sterols

A

a form of lipid

- includes: bile acids, sex hormones, adrenal hormones, Vit D & cholesterol

29
Q

cholesterol

A

endogenous - that is made in the body
- body makes 800-1500 mg/day

exogenous - from outside the body

harmful effects occur when it accumulates in the artery walls – contributes to plaque

30
Q

cholecystokinin (CCK)

A
  • release is triggered by fat entering the small intestine

- triggers gall bladder to release bile

31
Q

lipoprotein

A
  • a spherical particle in the blood that consists of phospholipids, protein, triglycerides, & cholesterol
  • transport fats through blood
32
Q

LDL

A
  • low density lipoprotein (bad cholesterol)
  • derived from VLDL as triglycerides are broken down & removed
  • composed primarily of cholesterol
  • LDL receptors in liver responsible for removal of LDL from circulation
33
Q

chylomicrons

A
  • largest and least dense of lipoproteins
  • transport diet-derived lipids (mostly triglycerides from small intestine (via lymph system) to the rest of the body
  • as pass thru the body, triglycerides are removed by cells
  • once depleted, liver removes the remnants from blood
34
Q

VLDL

A

very low density lipoproteins

  • made by liver cells to transport lipids to various tissues in body
  • composed primarily of triglycerides
  • as triglycerides are removed, mostly cholesterol is left
35
Q

HDL

A

high density lipoproteins

  • transports cholesterol back to the liver from the cells
  • composed primarily of protein
  • has a protective effect
36
Q

What are some important functions of cholesterol?

A
  • builds and repairs cell membranes
  • precursor to:
    • vitamin D
    • bile formation
    • steroid hormones (cortisol, aldosterone, estrogen, progesterone, testosterone (sex hormones)
37
Q

essential fatty acids

A
  • the fatty acids the body cannot make & must get from food
  • Omega-6 (linoleic acid) and -3 (linolenic)
  • obtained from vegetable oils, seeds, nuts, fish & seafood
38
Q

What’s the difference between “good” and “bad” cholesterol?

A
  • HDL (good) carries cholesterol from the tissues back to the liver for excretion (protective)
  • HDL is comprised of 1/2 protein
  • LDL (bad) is comprised of 1/2 cholesterol
  • LDL carries triglycerides, cholesterol, & phospholipids to cells for energy
39
Q

What foods are rich in cholesterol?

A

eggs
milk & milk products
meat, poultry & shellfish

40
Q

DRI & dietary guidelines for fat

A

20-35% of energy intake

Human Nutrition (8 decks)

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