Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

after midterm nutrition > chapter 5 pt 1 > Flashcards

chapter 5 pt 1 Flashcards

1
Q

chief storage form of energy from excess food is

A

adipose tissue(secretes hormones)
fat storage efficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

purposes of fat

A

shock absorbed and insulators
cell membranes
transport vitamins and phytochemicals
raw material(hormones, bile, vitamin D)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

fats are a concentrated calorie source

A

lots of energy in small packages

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

fat-soluble nutrients

A

vitamins
essential fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

sensory qualities of fat

A

aromas
flavors
tenderness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

small amounts of fat stimulate

A

appetite, encouraging food intake

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

large amounts of fat

A

give feelings of fullness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

95% of all lipids in foods and us

A

triglycerides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

adequate amounts of lipids are necessary to

A

supply energy and raw material to meet body needs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

consumption of excessive amounts of lipids and/or consumption of certain types of lipids can

A

increase risk of certain types of illness and disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

three classes of lipids

A

triglycerides
phospholipids
sterols

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

triglycerides are

A

three fatty acids attached to a glycerol molecule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

fatty acids provide how many cals per gram

A

9 cals per gram

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

saturated fatty acids means

A

hydrogen atoms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

types of unsaturated fatty acids

A

monounsaturated
polyunsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

polyunsaturated is the source of the two essential fatty acids

A

linoleic (omega 6) fatty acids
linolenic (omega 3) fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

melting point of healthier fats

A

more unsaturated, already pourable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

less healthy melting point of fat

A

more saturated, starts solid may or may not melt with usual cooking heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

healthier fat firmness/hardness

A

more unsaturated, more liquid at room temp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

less healthy fat firmness/hardness

A

more saturated, more solid at room temp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

source of fatty acids

A

plants
animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

phospholipids is composed of

A

glycerol, two fatty acids, and phosphorus molecule
soluble in water and fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

functions of phospholipids

A

emulsifier holding lipid droplets disbursed in water, without it, oil separates out of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

lipoproteins are

A

chylomicrons
VLDL
LDL
HDL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

sterols are comprised of four

A

connecting rings of carbon and hydrogen with an oxygen/hydrogen attached

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

functions of sterols

A

important role in all cell membranes
important in brain and nerve cell membranes
precursor of important compounds in the body

26
Q

fat digestion receives help from

A

salivary glands provide lipase which is important for babies from birth to 6 months

27
Q

fat digestion receives help from pancreas because it provides

A

bicarbonate ions and lipase

28
Q

small intestine cells first absorb

A

fat fragments and intact sterols

29
Q

small intestine reassemble

A

fat fragments into triglycerides

30
Q

small intestine cells create

A

chylomicrons

31
Q

small intestine cells fill chylomicrons with

A

freshly assembled triglycerides along with other lipids

32
Q

small intestine cells ship the chlymicrons

A

out of the body using lymph vessels

33
Q

little fat digestion takes place in the

A

mouth and stomach

34
Q

lipids digestion in the intestinal lining (what enters the body)

A

glycerol and short chain fatty acids enter directly into the bloodstream

35
Q

intestinal lining convert monoglycerides and long-chain fatty acids into

A

triglycerides and combine them with protein forming chylomicroms

36
Q

common bile duct allows

A

bile to enter into the first few inches of small intestine

37
Q

bile emulsifies

A

fat droplets, preparing fat for lipase

38
Q

lipase snaps the chemical bonds of

A

triglycerides and phospholipids releasing fragments

39
Q

possible causes of gallstones

A

diet low in fiber and chronically inadequate fluid intake resulting in abnormally thick bile

40
Q

symptoms of gallstones

A

fever, nausea, vomiting, cramps
can range from no pain to mild or intense

41
Q

suggested treatments for gallstones

A

reduce fat intake, medication, shockwave therapy, surgery

42
Q

small intestine cells absorb

A

glycerols, fatty acids, monoglycerides
intact sterols (cholesterol)
atoms containing phosphorus

43
Q

very few intestinal cells are routed into

A

hepatic portal vein going to the liver

44
Q

how many dietary triglycerides and phospholipids are digested and absorbed

A

98%

45
Q

short chain fatty acids tend to be water friendly causing them to be

A

moved into the blood going to the liver

46
Q

long chain fatty acids will be used to form new

A

triglycerides as directed by genetic code

47
Q

malabsorption concerns with medication, weight loss aid, or substaces like mineral oil

A

can block the absorption of fats/oils, would have the ability to block essential fatty materials

48
Q

fat-soluble vitamin deficines (hint phytochemicals)

A

important phytochemicals would not be able to enter the body to protect our cells from damages and possible cancerous changes

49
Q

speed of lipid digestion

A

mouth- less than a minute
stomach- 1-2 hours
small intestine- 7-8 hours
colon- 12-14 hours

50
Q

body conserves

A

fat molecules

51
Q

excess carbs and protein

A

less efficiently converted into fat

52
Q

fats dismantle

A

stored triglycerides and release fatty acids into blood

53
Q

adequate oxygen must be available to

A

cells for maximum energy (ATP) production

54
Q

brain and nerve cells prefer to use

A

glucose as their ATP energy source

55
Q

mature blood cells can only use

A

glucose for ATP production

56
Q

muscle cells prefer to use larger amounts of

A

fatty acids for ATP production as long as glucose and oxygen are present

57
Q

only little amounts of protein is used for

A

energy

58
Q

low carb diets in terms of protein

A

protein is no longer spared as amino acids are taken by the cell to produce four carbons needed for release

59
Q

waiting fatty acid fragments are converted into

A

ketone bodies and begin to build up in the body causing a acidic state (ketosis)

60
Q

as ketosis occurs, pH falls lower causing

A

acidosis which may lead to loss of electrolytes and fluids, irregular heartbeat, coma, and death

61
Q

number one cause of death in america

A

cardiovascular disease

62
Q

increased risk of death with eating patterns containing:

A

saturated and trans-fats
added sugars and refined carbs

63
Q
A

after midterm nutrition (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions