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Human Nutrition > Chapter 6 - Lipids > Flashcards

Chapter 6 - Lipids Flashcards

1
Q

What is meant by “lipid”?

A

Chemical term for fat and oil

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2
Q

What are the families of lipids?

A

triglycerides
phospholipids
sterols

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3
Q

What is the energy yield of fat?

A

9 Cals/gram

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4
Q

What percentage of energy comes from fat in the typical American diet?

A

34%

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5
Q

What is hidden fat?

A

not seen

saturated and unsaturated fats

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6
Q

What is visible fat?

A

easily seen

butters and oil pockets in salad dressing

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7
Q

What is the chemical makeup of triglycerides?

A

3 fatty acids attached to a glycerol backbone

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8
Q

What reaction releases fatty acids from glycerol?

A

hydrolysis

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9
Q

How many carbons do short-chain fatty acids have?

A

6 or fewer

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10
Q

At colder temperatures, what state do short-chain fatty acids stay in?

A

liquid

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11
Q

How many carbons do medium-chain fatty acids have?

A

6-12

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12
Q

What happens to medium-chain fatty acids at room temperature and cooler temperatures?

A

liquid at room temperature

solid when chilled

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13
Q

How many carbons are in long-chain fatty acids?

A

12 or more

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14
Q

At room temperature, what state are long-chain fatty acids in?

A

solid

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15
Q

What makes a fatty acid saturated?

A

hydrocarbon chain is saturated with hydrogen

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16
Q

What state are saturated fats in at room temperature?

A

solid

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17
Q

What is the relationship between rancidity and saturated fatty acids?

A

saturated fatty acids are more resistant to rancidity

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18
Q

What is another name for rancidity?

A

oxidation

oxidative damage

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19
Q

Where are saturated fatty acids found?

A

animal fats

tropical oils

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20
Q

What makes a fatty acid unsaturated?

A

hydrocarbon chain is not saturated with hydrogen

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21
Q

Why are unsaturated fatty acids bent?

A

they contain at least one double bond between the carbon atoms

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22
Q

What is the relationship between unsaturated fats and rancidity?

A

unsaturated fats are less resistant to rancidity

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23
Q

What oils contain unsaturated fatty acids?

A

plant oils

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24
Q

How to trans fats form?

A

via hydrogenation to artificially saturate oils

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25
Q

What happens to trans fats in our body?

A

deposited in our arteries because we don’t have enzymes to deal with trans-bonds

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26
Q

What kind of cholesterol is bad?

A

LDL

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27
Q

What kind of cholesterol is good?

A

HDL

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28
Q

Why do we use trans fats?

A

to increase shelf-life

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29
Q

What are the functions of triglycerides?

A
  • concentrated source of energy
  • main fuel source for all cells except nervous system and RBCs
  • insulate and cushion organs
  • help absorb and transport fat-soluble vitamins
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30
Q

Why are omegas essential?

A

your body needs them but can’t make them

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31
Q

What are omega-3’s?

A

alpha-linoleic acid

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32
Q

What do omega-3’s make?

A

EPA and DHA

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33
Q

Where are omega-3’s found?

A

sea foods
nuts
seeds

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34
Q

What are omega-6’s?

A

linoleic acid

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35
Q

What do omega-6’s make?

A

arachidonic acid

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36
Q

Where are omega-6’s found?

A

animal protein and veggie oils

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37
Q

What is the main function of omegas?

A

make eicosanoids

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38
Q

What are eicosanoids?

A

like hormones, but aren’t hormones

  • work locally
  • effective in small doses
  • aren’t made without omegas
39
Q

What is the recommended omega-6 to omega-3 ratio?

A

5:1 to 10:1

40
Q

What is the Western diet’s omega ratio?

A

15:1 to 17:1

41
Q

What properties do omega-3’s present?

A

anti-inflammatory properties

42
Q

What properties do omega-6’s present?

A

pro-inflammatory properties

43
Q

What do epidemiological studies observe?

A

patterns

44
Q

What do dietary intervention studies observe?

A

cause and effect

purposefully change diet

45
Q

What are the function of eicosanoids?

A
  • regulate cell division rates
  • maintain normal kidney function and fluid balance
  • directing hormones to target cells
  • regulate flow of substances in and out of cells
  • regulate ovulation, body temp, immune system function, hormone synthesis
46
Q

When is DHA needed?

A

fetal life

infancy

47
Q

What is DHA needed for?

A
  • normal development and function of retinas

- normal development and maturation of nervous system

48
Q

What are phospholipids?

A

lipids attached to phosphate group

49
Q

What is the major class of phospholipids?

A

phosphoglycerides

50
Q

What are the functions of phospholipids?

A
  • act as emulsifier

- lipid bilayer in cell membranes

51
Q

Are phospholipids essential or nonessential?

A

nonessential

liver makes them

52
Q

What is the structure of sterols?

A

carbons arranged in multi-ringed structures

53
Q

Cholesterol is used to make what?

A
  • sex hormones
  • active form of vitamin D
  • adrenal hormones
  • bile
  • cell membranes
54
Q

What organ makes cholesterol?

A

liver

55
Q

How much lipid digestion and absorption occurs in the mouth?

A

a little

56
Q

What allows for lipid digestion and absorption in the mouth?

A

lingual lipase

57
Q

How much lipid digestion/absorption happens in the stomach, and what allows for it?

A

a little

gastric lipase

58
Q

How much lipid digestion/absorption happens in the small intestine, and what does it trigger?

A

a lot

release of CCK

59
Q

What emulsifies fat?

A

bile

60
Q

What does bile break fat down into?

A

micelles

61
Q

What do micelles do for lipid digestion and absorption?

A

increases the surface area

allows pancreatic lipase to break down triglycerides to free fatty acids and monoglycerides

62
Q

Where does lipid absorption occur?

A

by brush border of enterocytes

63
Q

What determines where fatty acids are absorbed into?

A

carbon chain length

64
Q

Where are short and medium-chain fatty acids absorbed?

A

cardiovascular system
portal vein
liver

65
Q

Where are long-chain fatty acids absorbed?

A

lymphatic system

66
Q

How is fat removed from the small intestine?

A

lipoproteins

67
Q

What do lipoproteins do?

A

transport lipids all around the body

68
Q

What are the four major types of lipoproteins?

A

chylomicrons
VLDL
LDL
HDL

69
Q

Where are chylomicrons made?

A

intestinal cells

70
Q

What are chylomicrons made up of?

A

triglycerides

71
Q

What do chylomicrons do?

A
  • transport lipids from intestines to lymph circulation

- deposit triglycerides to skeletal muscle and adipose tissue

72
Q

What happens to chylomicrons as fat is pulled out over time?

A

shrink over time

73
Q

Where do chylomicrons end up?

A

liver

74
Q

What does VLDL stand for?

A

Very-low-density lipoproteins

75
Q

What is the function of VLDL?

A

transport lipids from liver to tissues

76
Q

Where do VLDLs start?

A

liver

after consuming saturated fats

77
Q

What are VLDLs made of?

A

triglycerides

78
Q

Where do VLDLs end?

A

circulation

79
Q

What does LDL stand for?

A

low-density lipoproteins

80
Q

What is the function of LDL?

A

deliver cholesterol to tissues

81
Q

Where does LDL start?

A

not made anywhere

VLDL is turned into LDL

82
Q

What is LDL made up of?

A

cholesterol

83
Q

Where does LDL end?

A

liver for decontruction
or
deposits in the arteries

84
Q

What does HDL stand for?

A

high-density lipoproteins

85
Q

What is the function of HDL?

A

artery scrubber

picks up cholesterol and returns it to liver

86
Q

Where does HDL start?

A

liver

after consuming unsaturated fats

87
Q

What are HDLs made up of?

A

45-50% protein

88
Q

Where does HDL end?

A

returns cholesterol to liver

89
Q

85.6 million Americans suffer from some form of what?

A

cardiovascular disease

90
Q

What is atherosclerosis?

A

disease in which lipids and fibrous materials are deposited in artery walls

91
Q

What is the number one prescribed drug of all time?

A

lipitor

92
Q

How do you decrease your risk of CVD?

A
  • increase poly and mono-unsaturated fat intake
  • increase plant food intake
  • B-vitamins
  • antioxidants
  • moderate alcohol consumption
  • whole foods
93
Q

How do you increase your risk of CVD?

A
  • saturated fat
  • trans fat
  • sodium
  • excess sugar

Human Nutrition (11 decks)

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