Fats

Question 1

Lipids

Answer 1

“Good” (unsaturated)
- Eat in moderation

“Bad” (saturated fat and trans fat)
- Limit

Question 2

What are the three classes of lipids?

Answer 2

Triglycerides (fats and oils)

Phospholipids ( e.g., lecithin)

Sterols ( e.g., cholesterol)

Question 3

Triglycerides

Answer 3

Approximately 98% of fat in foods

Made of carbon, hydrogen and oxygen

Question 4

Fatty Acids

Answer 4

Basically chains of carbon atoms with hydrogen atoms attached.

Question 5

Saturated fatty acid

Answer 5

When all carbon atoms have four single bonds

“Saturated” with hydrogen

Question 6

Unsaturated fatty acid

Answer 6

Does not have all the hydrogen atoms it can potentially hold

One or more double bonds from between carbon atoms in the chain

Question 7

TRUE OR FALSE: All food fats contain a mixture of saturated, monounsaturated, and polyunsaturated fatty acids

Answer 7

TRUE

Question 8

TRUE OR FALSE: Saturated fats are liquid at room temperature

Answer 8

FALSE

They are solid at room temperature

Question 9

Vegetable fats that are saturated are:

Answer 9

• Palm oil
• Palm kernel oil
• Coconut oil

Question 10

Saturated fats are

Answer 10

“bad” fat because it raises cholesterol levels

Raises total and LDL cholesterol levels

Question 11

TRUE OR FALSE: Unsaturated are liquid at room temperature

Answer 11

TRUE

Question 12

Monounsaturated fats are predominately found in

Answer 12

Olives 
Olive oil
Canola oil 
Peanut oil 
Avocado 
Cashews 
Almonds 
Other nuts

Question 13

Polyunsaturated fats are predominately found in

Answer 13

Corn 
Soybean 
Safflower 
Cottonseeds oils
Fish

Question 14

Unsaturated fats are

Answer 14

“Good fats” because the lower LDL cholesterol and raise HDL cholesterol

Question 15

TRUE OR FALSE: Position of the double bond determines essentiality of fatty acid

Answer 15

TRUE

Question 16

Linoleic acid

Answer 16

The essential n-6 fatty acid

Abundant in plants

Question 17

Alpha- linolenic acid

Answer 17

The essential n-3 fatty acid

Found in flaxseed, canola, soybean, and walnut oils and in nuts, especially walnuts.

Can covert EPA AND DHA in the body

Referred to as “fish oils”

Question 18

TRUE OR FALSE: Degree of unsaturation influences the stability of fats.

Answer 18

TRUE

Question 19

Polyunsaturated fats are most susceptible to

Answer 19

Rancidity

Question 20

Food manufacturers may add _____ or _____ to

prolong shelf life

Answer 20

Antioxidants

Hydrogenate

Question 21

Hydrogenation

Answer 21

A process where hydrogen atoms are added to polyunsaturated oils to saturate some of the double bonds so it is less susceptible to rancidity and has improved function.

Question 22

Rancidity

Answer 22

Spoiling of fats through oxidation

More double bonds therefore more susceptible to oxidation and rancidity

Question 23

Functions of fat in the body

Answer 23

Fuel the body with energy

Insulate and cushion internal organs

Helps regulate body temperature

Facilitate the absorption of fat soluble vitamins

Question 24

Phospholipids

Answer 24

Structural components of cell membranes that facilitate the transport of fat soluble substances

Precursors of prostaglandins

Question 25

Cholesterol

Answer 25

waxy substance whose carbon, hydrogen and oxygen molecules are arranged in a ring

Question 26

TRUE OR FALSE: Cholecystokinin stimulates the gallbladder to release bile which prepares fat for digestion

Answer 26

TRUE

Question 27

TRUE OR FALSE: Most fat digestion occurs in the stomach

Answer 27

FALSE It occurs in the small intestines

Question 28

TRUE OR FALSE: End products of digestion are absorbed into | intestinal cells.

Answer 28

TRUE | – Small amount is excreted in feces.

Question 29

Chylomicrons

Answer 29

These facilitate lipid absorption They are too large to be absorbed through lymph fluid so they enter the blood stream through thoracic duct next to the heart

Question 30

TRUE OR FALSE: Lipoproteins Transport Fat Through the Lymph and Blood

Answer 30

TRUE

Question 31

TRUE OR FALSE: More protein, higher density in lipoproteins

Answer 31

TRUE

Question 32

Role of HDLs

Answer 32

Transport cholesterol from body cells and deliver it to the liver disposal

Question 33

Role of LDLs

Answer 33

Transport cholesterol to cells, in some cases into the arterial lining

Question 34

Role of VLDLs

Answer 34

Deliver fatty acid made in the liver to the cells

Question 35

Catabolism of fatty acids increases when

Answer 35

- Carbohydrate intake is inadequate (e.g., while on a very-low-calorie diet). - Catabolism of fatty acids is unavailable (e.g., in the case of uncontrolled diabetes).

Question 36

``` What happens to the end products of fat metabolism? They are: a. Stored in adipose tissue b. Stored in the liver c. Absorbed into intestinal cells d. Absorbed into the bloodstream ```

Answer 36

c. Absorbed into intestinal cells Rationale: Micelles deliver fat to the intestinal cells

Question 37

Function of Fats in foods

Answer 37

- Imparts it own flavor - Transfer heat to rapidly cook food - Absorbs flavors and aromas - Adds juiciness to meats - Adds texture to many foods

Question 38

TRUE OR FALSE: Fat in dairy products is predominately saturated, and full-fat products have more cholesterol than in the lower-fat options.

Answer 38

TRUE

Question 39

TRUE OR FALSE: “Red meats”—namely, beef, pork, and lamb—are higher in saturated fat than the “white meats” of poultry and seafood.

Answer 39

TRUE

Question 40

Sources of omega 3

Answer 40

``` Salmon Mackerel Sardine Tuna Oyster Shrimp Chia seeds Canola oil Walnuts Flax seeds Spinach ```

Question 41

Acceptable Macronutrient Distribution Range (AMDR) for fat

Answer 41

20% to 35% of total calories for adults.

Question 42

Symptoms of essential fatty acid deficiency

Answer 42

``` growth failure reproductive failure scaly dermatitis kidney liver disorders. ```