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Nutrition > Exam 1: Fats > Flashcards

Exam 1: Fats Flashcards

1
Q

Fat is the ______ source of fuel

A

secondary (carbs are 1st)

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2
Q

Food fats

A

solid fat

liquid oil

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3
Q

Fats are _____ and water _____

A

non polar, insoluble

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4
Q

Saturated FA carry the _____ of hydrogens

A

maximum number

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5
Q

Saturated fats are ____ at room temperature and mostly of ___ origin

A

solid, animal

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6
Q

Unsaturated FA _____ hydrogen atoms and contains ____ double bonds

A

lacks hydrogen atoms, contains at least 1 double bond

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7
Q

Unsaturated fats are ____ at room temp and mostly of ____ origin

A

liquid, plant (tropical oils are exceptions, they are saturated: coconut, palm)

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8
Q

Fats are ___ and have ___ double bonds

A

saturated, no

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9
Q

Oils can be ______ or ____ and have _____ double bonds

A

monounsaturated (MUFA) or polyunsaturated (PUFA), have 1 or more double bonds

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10
Q

Short Chain FA

A

4-6 C long

Butyric acid

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11
Q

Medium chain FA

A

8-12 C long

Lauric acid

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12
Q

Long chain FA

A

14-24 C long

Palmitic acid, essential fatty acids

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13
Q

_____ FA are easier to burn off because they don’t need transport molecules

A

short and medium (does not require L-carnitine)

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14
Q

Short and Medium chain fatty acids transport in blood

A

as free FA bound to albumin

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15
Q

long chain FA transport in blood

A

as triglycerides in chylomicrons, VLDL, LDL, HDL and requires L-carnitine

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16
Q

Lauric acid

A

12 C, coconut oil

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17
Q

Mysteric acid

A

14 C, coconut and palm oil

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18
Q

Palmitic acid

A

16 C, palm oil and cocoa butter

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19
Q

Stearic acid

A

18 C, animal fats and cocoa butter

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20
Q

Saturated fats are produced during ______ and improve ____

A

hydrogenation, shelf-life

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21
Q

Saturated fats are _____ firm

A

more (fats vs oils)

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22
Q

Partial hydrogenation produces

A

trans fats

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23
Q

Pizza is our major source of

A

MUFAs

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24
Q

Essential AA

A

Linoleic acid, ALA, ARA, EPA, DHA

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25
Q

ARA is omega _____

A

6

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26
Q

If ARA goes into the cox pathway

A

2 series prostaglandins (PG) and thromboxjnes (TX) which are inflammatory and plotters

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27
Q

If ARA goes into the LOX pathway

A

4 series leukotrienes (LT) which is inflammatory

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28
Q

EPA is omega ___-

A

3

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29
Q

if EPA goes into the COX pathway

A

3 series PG and TX, little to no effect

30
Q

If EPA goes into LOX pathway

A

5 series LT, little to no effect

31
Q

Most people suggest a 3:1 or 3:7 ratio of

A

omega-6: omega-3

32
Q

Increasing omega-3s isn’t _____, you must also ____ omega-6s

A

sufficient, decrease

33
Q

Trans fat is naturally found in

A

dairy products as conjugated linoleum acids (CLA)

- no included on food labels, behaves similar to synthetic trans fat

34
Q

What causes the most negative impact on blood lipids

A

trans fat, also increases the risk of heart disease the most out of any type of lipids

35
Q

The ban of trans fat had the biggest effect on

A

baking industry

36
Q

Most common phospholipid

A

lecithin

37
Q

Phospholipids function as ____ to mix fats with water in salad dressings, candy bars, etc.

A

emulsifier

38
Q

Phospholipids are naturally found in ___ food

A

all

  • High in eggs, liver, soybeans, wheat germ and peanuts
39
Q

Phospholipids aid in transport of

A

fat-soluble compounds

40
Q

Cholesterol is only found in _____

A

animal products (meat, eggs, seafood, poultry, dairy)

41
Q

Plant sterols inhibit _____ absorption and are commonly found in

A

cholesterol, almonds

42
Q

Sterols are used in

A
  • Cell membranes
  • Bile acids
  • steroid hormones
  • vitamin D
43
Q

Fat in energy

A
  • 9 kcal/g

- long term storage

44
Q

Essential nutrients in fat

A

omega 3 and 6

45
Q

Fats give foods

A

mouthfeel (flavor and texture)

46
Q

Lipids provide the _____ satiety out of the macros

A

least

47
Q

Medium chain have a ____ satiety than long chain

A

greater. Within a chain length he more double bonds the greater the satiety (ALA> linoleic> oleic> stearic)

48
Q

Fat replacers

A 
Caprenin= 5 kcal/g
Olestra= 0 kcal/g (body didn't digest)
49
Q

Medium chain triglycerides (MCT)

A

by-product of margarine production
transported differently
used as energy source for patients with fat malabsorption

50
Q

Alignate

A

a polysaccharide from brown seaweed. Used as a thickener in salad dressings, ice cream, restructured meats and yogurt

51
Q

Carrageenan

A

a polysaccharide from red seaweed. Used as a thickener and forms gels in ice cream, low-fat dressings

52
Q

Cellulose

A

polysaccharide from tree pulp. Used for gelling for sugar-free foods, protein stabilizer

53
Q

Gelatin

A

peptide from pig and cow skins. Used for gelling in desserts, yogurt, and low-fat foods

54
Q

Guar gum

A

polysaccharide from seeds of guar gum bush. Used as thickener for baked goods, dairy, dressings and condiments

55
Q

Pectin

A

polysaccharide comes from fruits. Used for gelling and thickener in jams, jellies, confectionaries

56
Q

Starch

A

polysaccharide comes from corn, potatoes, tapioca. Used as a thickener for puddings, sauces, dressings

57
Q

Xantham gum

A

polysaccharide from bacteria. Used to add viscosity and cling to dressings and sauces, in egg substitutes and gluten-free foods

58
Q

Animal fats are the main source of ____ and ___.

A

saturated fats and cholesterol

- leaner options do not impact blood lipids

59
Q

Plant fats are the main source of ___ and __-

A

MUFA & PUFAs, tropical oils are primarily saturated fats and are widely used in processed foods

60
Q

Visible food fats

A 
butter
margarine
cream
oils
dressings
fatty meats
shortening
fat that can be cut off
61
Q

invisible food fats

A 
cheese 
milk
nuts
seeds
olives
avocados
lean meat
cannot be cut off
62
Q

Lipid digestion in the mouth

A

lingual lipase (mostly in babies)

63
Q

Lipid digestion in stomach via

A

peristalsis and gastric lipase

64
Q

Lipid digestion in the SI via

A

bile from gall bladder and pancreatic lipase

**Most digestion here

65
Q

Lipoproteins

A

phospholipid, lipid core, apoproteins

66
Q

Phospholipid exterior makes it _____

A

water-soluble

67
Q

Lipid core

A

TGs, cholesterol, fat-soluble vitamins

68
Q

Apoproteins

A

Protein portion of enzymes, receptor ligands

69
Q

Fats in the diet

A
  • Don’t eat too many Cal from fat (<10% of diet from saturated fats, replace with unsaturated)
  • Get better balance of omegas
  • eat more MUFA
  • Avoid trans fats
  • Choose lower fat dairy and lean proteins
  • Replace solid fats with oils
70
Q

Fat is replaced with _____

A

carbs

Nutrition (10 decks)

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