Brainscape's Knowledge GenomeTM

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


See full index

Nutrition > Exam 2: Lipids > Flashcards

Exam 2: Lipids Flashcards

1
Q

What is fat’s role in the body? (8)

A
  • Stored energy
  • Emergency reserves
  • Organ protection
  • Temperature regulator
  • Muscle Fuel
  • Cell membranes
  • Raw materials for synthesis of compounds
  • Insulation (myelin)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The body’s capacity to store fat for energy is…

A 
Almost unlimited
      -Fat storing cells of
      adipose tissue readily take
      up and store fat
      -As extra energy storage is
       needed, new fat cells are
       created
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Fat soluble vitamins

A

A, D, E, K

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

What is the largest class of lipids in body and foods?

A

Triglycerides

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

Triglycerides are composed of…

A

Glycerol and 3 fatty acids

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

Glycerol

A

CH2-CH-CH2

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

More unsaturated fatty acids are what at room temperature?

A

Liquid, melt more readily

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

What fats are most likely to become rancid more quickly?

A

Unsaturated fats

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

What causes unsaturated fats to go rancid?

A

Oxidation that causes deterioration

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

Only major plant sources of saturated fats

A

Palm and coconut old and cocoa butter

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

Oleic acid

A

Monounsaturated fat

-Primary sources include olive oil, peanuts, avocado and canola oil

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

General sources of polyunsaturated fats

A

Vegetable oils and fish

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

Where are omega 6 and omega 3 fatty acids counted from?

A

Omega end of the chain (With only hydrogens attached to carbon)

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

Essential fatty acids

A
  • Linoleic acid (omega 6)

- Linolenic acid (omega 3)

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

Two types of Linolenic acid

A

EPA and SHA

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

Linoleic acid

A

Omega 6
Found in plant seeds and oils, vegetable oils, seeds, nuts, whole grain foods
Generally adequate amounts in most diets

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

Linolenic acid

A

Omega 3

Found primarily in fish oils

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

What is linolenic acid important to health in?

A 
Normal growth and development
Prevention and treatment of     -heart disease
-diabetes
-hypertension
-arthritis
-cancer
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Functions of essential fatty acids

A

Help regulate body functions

Structural components of cell membrane

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

Are phospholipids essential?

A

No, the body manufactures them

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

Phospholipids have…

A

Two fatty acids and a phosphate group

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

What is the main phospholipid (that is part of lipoproteins) called?

A

Lecithin

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

Are sterols essential?

A

No, synthesized by body

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

Sterols

A

Carbon rings intermeshed with side chains of carbon, hydrogen and oxygen

25
Q

Functions of sterols

A

Precursors to bile, cholesterol part of cell membranes

26
Q

Dietary cholesterol makes up ___% of the body’s cholesterol; rest is provided by ________

A

25%

Liver synthesis

27
Q

What kind of foods contain cholesterol?

A

Only animal foods

28
Q

Lipoproteins are…

A

Carriers of cholesterol in the blood

29
Q

Lipoproteins

A

VLDLs, LDLs, IDLs, HDLs

30
Q

Good cholesterol

A

HDL

31
Q

Cardiovascular disease

A

A group of diseases and conditions that affect the heart and blood vessels

32
Q

What is currently the leading cause of death in the US of men and women in all ethnic and racial groups?

A

Cardiovascular disease

33
Q

Cardiovascular diseases

A
  • Coronary heart disease
  • Hypertension
  • Congestive heart failure
  • Stroke
  • Peripheral vascular disease
34
Q

Coronary heart disease

A

Most common type of cardiovascular disease!

Usually caused by atherosclerosis

35
Q

Non-modifiable risk factors for CHD

A
  • Increasing age
  • Male gender
  • Family history
36
Q

Modifiable risk factors for CHD

A
  • High blood LDL
  • Low blood LDL
  • High blood pressure
  • Diabetes
  • Obesity
  • Physical inactivity
  • Cigarette smoking
  • High fat diet
37
Q

Therapeutic Lifestyle Changes

A

TLC
Program for lowering CHD risk
Promoted by NCEP

38
Q

What does TLC recommend?

A

> Cholesterol-lowering diet
Weight-reduction
Regular physical activity

39
Q

TLC Lifestyle choices

A
  • Increase physical activity to at least 30 minutes of moderate intensity
  • Smoking cessation
40
Q

TLC Weight Reduction

A
  • May improve other risk factors

- Initial goal is to lose no more than 10% of original body weight

41
Q

TLC Dietary Strategies

A
  • Reduce saturated fat
  • Avoid trans fats
  • Consume omega 3
  • Increase complex carbohydrates
  • Soluble fiber
  • Plant protein sources
  • Limit sodium
  • Alcohol in moderation
  • Plant sterols
42
Q

How soon can substantial progress be seen in TLC if used correctly?:

A

6 weeks

43
Q

Individuals with high risk of CHD should try to lower LDL cholesterol with at least ___________ of TLC before starting drug therapy

A

3 month trial

44
Q

Hypertension affects

A

Affects almost 1/3 of adults in U.S.

45
Q

Estimated ___ of people with hypertension are unaware of problem

A

37%

46
Q

Hypertension is a primary risk factor for…

A

Atherosclerosis and CVDs

47
Q

Hypertension increases risk for

A
  • Heart arrhythmia
  • CHF
  • Stroke
  • Kidney failure
  • Sudden death
48
Q

Blood pressure determinants

A
  • Cardiac output

- Peripheral resistance

49
Q

Hypertension

A

Systolic: >140
Diastolic: >90

50
Q

DASH diet

A

Dietary Approaches to Stop Hypertension

-High in vegetables and fruits

51
Q

Congestive heart failure

A

Inability of heart to pump adequate blood

Develops primarily in elderly

52
Q

Dietary cholesterol

A

Raises blood cholesterol levels, but not to the level that sat and trans fats do

53
Q

Major sources of dietary cholesterol

A

Eggs
Meat, poultry & shellfish
Cheese
Whole milk products

54
Q

American Heart Association recommends how many servings of fatty fish per week?

A

At least 2

55
Q

Intake from saturated fats should be less than ____ of kcalories

A

10%

56
Q

Trans fat intake should be..

A

As low as possible

57
Q

Cholesterol intake should be less than ____ mg/day

A

300

58
Q

Hidden fats

A

Contain in fried foods, baked goods, sauces, mixed dished, dips, etc

59
Q

Olestra

A

Fat replacer, causes digestive distress

Nutrition (10 decks)

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