Exam 1/ch.6

Question 1

triglycerides

Answer 1

fats/oils (most common in foods such as fried food and meat) that stores/transports energy
3 fatty acids attached to glycerol backbone

Question 2

fatty acids

Answer 2

chains of carbon atom linked together and surrounded by hydrogen atoms
carbon chain length varies (12=long,6-10=medium, less than 6=short)
saturation: single bonds between carbon (saturated) one double bond (monounsaturated) at least 2 double bonds (polyunsaturated)
essential fatty acids: omega-3 (alpha linolenic acid, EPA, and DHA) and omega-6 (linoleic acid)

Question 3

phospholipids

Answer 3

glycerol head with 2 fatty acid tails
component of cell membrane and an emulsifier in food
found in egg yolks, wheat germ, and peanuts

Question 4

sterols

Answer 4

used to make sex hormones, adrenal hormones, bile, cell membranes
found in meat, fish, poultry, eggs, and dairy products

Question 5

energy density

Answer 5

9 kcal/g

Question 6

functions of fat

Answer 6

store energy and insulate body

Question 7

fat recommendations

Answer 7

no RDA for fat
its range is between 20-35%

Question 8

mediterranean diet

Answer 8

up to 40% of calories can be from fat as long as they are monounsaturated fats
olive oil is main source, intake of fruit, veggies, etc. fresh foods