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Nutrition 100 > Chp 5 Lipids > Flashcards

Chp 5 Lipids Flashcards

1
Q

Fats provide ___ to ___ percent of the resting body’s energy used to fuel muscular work

A

80 to 90

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2
Q

fats are the body’s chief form of _____

A

stored energy

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3
Q

fats serve as an emergency_______ in times of _____ and _______

A

emergency fuel supply in times of illness and diminished food intake

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4
Q

how does fat protect internal organs from shock?

A

Through fat pads inside the body cavity.

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5
Q

fats insulate against____ by forming a _____ under the skin

A

temperature extremes by forming a fat layer under the skin

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6
Q

_____ form the major material of cell membranes.

A

fats

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7
Q

Lipids are converted to other compounds, such as :

A

hormones, bile, and vitamin D, as needed,

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8
Q

Food fats provide:

A

essential fatty acids, fat soluble vitamins, and other needed compounds

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9
Q

fats carry _________ along with some ______ and assist in their absorption.

A

carry fat soluble vitamins, A, D, E and K along with some phytochemicals

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10
Q

food fats provide a ____ energy source.

A

concentrated

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11
Q

Fats contribute to the ____ and _____ of foods.

A

taste and smell

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12
Q

Fats _____ the appetite

A

Stimulate

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13
Q

fats contribute to the feeling of _____.

A

Fullness

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14
Q

fats

A

solid at room temp

more saturated

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15
Q

oils

A

liquid at room temp

less saturated

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16
Q

what are the three types of lipids?

A

triglycerides
phospholipids
sterols

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17
Q

triglycerides are 95% of all

A

fats in food and in the body

fats and oils

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18
Q

Types of Triglycerides

A

Fatty acids

Glycerol

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19
Q

Fatty acids are released from_____ and broken down to ______

A

released from fat stores and broken down to release energy

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20
Q

types of fatty acids

A

saturated and unsaturated

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21
Q

saturated fatty acids are found in

A

in animal fats and tropical oils

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22
Q

unsaturated fats are found in

A

in plant oils and fatty fish

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23
Q

Types of unsaturated FA

A

monounsaturated and polyunsaturated

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24
Q

monounsaturated

A

one double bond

high in olive and canola oils

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25
Q

polyunsaturated

A

more than two double bonds

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26
Q

Types of poly unsaturated FA

A

Omega 3 FA

Omega 6 FA

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27
Q

Omega 3 FA are found in

A

fatty fish high in EPA and DHA also in canola oil

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28
Q

Omega 6 FA are found in

A

high in plant oils

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29
Q

Linolenic Acid is

A

An essential omega 3 FA

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30
Q

Linoleic Acid is

A

Essential omega 6 FA

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31
Q

Phospholipid are found in

A

found in the lipid bilayer in cell membranes; some emulsifiers; also outer layer of chylomicrons

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32
Q

A type of Sterol

A

Cholesterol

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33
Q

Cholesterol produces:

A

Vit D
Steroid Hormones
Bile

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34
Q

How is Vit D activated?

A

in the skin by UV radiation

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35
Q

Bile

A

Aids fat digestion

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36
Q

Animal fats and the tropical oils of coconut palm contain mostly _____

A

saturated fatty acids

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37
Q

Some vegetable oils, such as olive and canola, are rich in___

A

monounsaturated fatty acids

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38
Q

Many vegetable oils are rich in ____

A

omega 6 polyunsaturated fatty acids

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39
Q

Only a few oils provide significant ____

A

omega 3 polyunsaturated fatty acids

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40
Q

Omega 3s and Omega 6s are needed to

A

make eicosanoids. the hormone like lipids that regulate other functions.

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41
Q

do health benefits accompany increased proportions of omega 3 or omega 6 fatty acids?

A

omega 3

42
Q

Benefits of Omega 3 FAs like DHA and EPA

A 
lower blood pressure 
prevent blood clot formation 
protect against irregular heartbeats 
reduce inflammation 
essential for normal infant growth and development.
43
Q

what happens if you get too much Omega 3 FAs?

A

bleeding

bruising

44
Q

hydrophilic and hydrophobic ends of phospholipids make it possible for _____ and _____ compunds to move in and out of cells.

A

fat and water soluble compounds.

45
Q

what do phospholipids do in emulsification?

A

the hydrophobic tails go into the fat which causes the divide between oils and water.

46
Q

where are bile acids, sex hormones, and vit D synthesized from cholesterol?

A

in the liver

47
Q

which food contain cholesterol?

A

only foods of animal origin.

48
Q

beef fat is a significant source of

A

saturated fat

49
Q

hydrogenation

A

adds hydrogen so that the chains are more saturated.

50
Q

what are benefits of hydrogenation?

A

more solid
reduce rancidity
makes them resistant to oxidation

51
Q

what are some drawbacks of hydrogenation?

A

undesirable health consequences (blood cholesterol and inflammation)
fats are more saturated
destroys some essential FAs
Creates Trans Fatty Acids

52
Q

FDA recommends ____ trans fatty acids (TFA) in food?

A

zero

53
Q

lipid digestion in the mouth

A

little to none

54
Q

lipid digestion in the stomach

A

little to none

55
Q

Lipid digestion in the Small intestine

A

done by digestive enzymes
bile emulsifies fat
triglyceride breakdown into glycerol and monoglycerides

56
Q

what happens to short chain FAs and glycerol in the intestine?

A

they are absorbed by intestinal villi and enter directly into the bloodstream

57
Q

What do the intestinal lining cells convert large lipid fragments such as monoglycerides and long chain FAs into?

A

back into triglycerides and combine them with protein forming chlyomicrons

58
Q

chlyomicrons

A

a type of lipoprotein that travel in the lymph vessels to the bloodstream

59
Q

lipid digestion in the large intestine:

A

A small amount of cholesterol trapped in fiber exits with the feces.

60
Q

chylomicrons are absorbed into:

A

lymph vessels

61
Q

Glycerol and short chain FAs are ___soluble

A

water

62
Q

how is fat metabolized?

A

it is broken down for immediate energy. If we don’t need it, it’s put into glycogen storage and when that is full it is stored as fat.

63
Q

what leads to ketosis?

A

incomplete fat metabolism

64
Q

what is essential to metabolize fat?

A

carbs

65
Q

what do chylomicrons carry?

A

dietary fats

66
Q

where to chylomicrons carry dietary fat?

A

from the small intestine through the lymph and blood into the tissues

67
Q

what is the health impact of chylomicron?

A

neutral

68
Q

what are the different types of lipoproteins?

A

chylomicrons
VLDL
LDL
HDL

69
Q

what do VLDL carry and where do they carry it?

A

triglycerides and other fats made in the liver are carried to the tissues

70
Q

what is the health impact of VLDL?

A

neutral

71
Q

what do LDL carry and where do they carry it to?

A

Cholesterol and other fats to the tissues

72
Q

what is the health impact of LDL?

A

negative

73
Q

what do HDL carry and where do they carry it to?

A

HDL carries cholesterol from tissues to the liver for disposal

74
Q

what is the health impact of HDL?

A

positive

75
Q

when you consume dietary cholesterol it has ____ effect on your blood cholesterol

A

little effect

76
Q

saturated fats lead to increased

A

Bad cholesterol (LDL)

77
Q

trans fats lead to a(n) _____ in bad cholesterol (LDL) and a(n) ______ in good cholesterol (HDL)

A

increase in bad (LDL) and decrease in good (HDL)

78
Q

what affects blood cholesterol the most?

A

saturated fats and trans fats

79
Q

Do people normally maintain high or low blood cholesterol levels?

A

Neither. Most people maintain a fairly constant level of blood cholesterol regardless of how much cholesterol is in their diet

80
Q

normally peoples blood cholesterol doesn’t change based in diet but what happens to the blood chol levels when someone with a genetic predisposition to cholesterol ingests lots of chol?

A

LDL levels in the blood will increase

81
Q

Which food have HDL or LDL cholesterol?

A

none. HDL and LDL refer to how the cholesterol is packaged for transport i the body

82
Q

chylomicron

A

Transports dietary fats from small intestine (via lymph and blood) to body cells and liver

83
Q

HDL

A

transports cholesterol from cells to liver for disposal

84
Q

VLDL

A

transports triglycerides (TG) and other fats made in the liver to cells

85
Q

LDL

A

Transports cholesterol and other fats from liver to cells

86
Q

AMDR for calories from fat

A

25-35%

87
Q

dietary and my plate guidelines for saturated fats

A

limit

10% or less from sat fats

88
Q

dietary and my plate guidelines for cholesterol

A

dont eat too much

89
Q

dietary and my plate guidelines for trans fatty acids

A

limit

90
Q

what are soft or liquid margarines made from?

A

unhydrogenated oils

91
Q

are soft and liquid margarines mostly saturated or unsaturated?

A

mostly unsaturated

92
Q

Solid Margarines are made from

A

hydrogenated oils

93
Q

Butter is a _____ fat

A

saturated

94
Q

What are carotenoids?

A

a class of pigments (like yellow-reddish orange) related to beta carotene. Many have some vit A activity in the body

95
Q

How does fat in salad dressing affect the absorption of carotenoids?

A

you need fat to absorb carotenoids

you can choose fat free dressing but add avocados or nuts

96
Q

example of monounsaturated fat

A

olive oil

97
Q

example of omega 6 FA

A

corn oil

98
Q

example of omega 3 FA

A

salmon

99
Q

example of sat fat

A

beef fat

100
Q

example of trans fatty acid

A

some stick margarines

Nutrition 100 (8 decks)

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