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Nutrition & Diet Therapy > Fats > Flashcards

Fats Flashcards

1
Q

Lipids

A

“Good” (unsaturated)
- Eat in moderation

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

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2
Q

What are the three classes of lipids?

A

Triglycerides (fats and oils)

Phospholipids ( e.g., lecithin)

Sterols ( e.g., cholesterol)

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3
Q

Triglycerides

A

Approximately 98% of fat in foods

Made of carbon, hydrogen and oxygen

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4
Q

Fatty Acids

A

Basically chains of carbon atoms with hydrogen atoms attached.

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5
Q

Saturated fatty acid

A

When all carbon atoms have four single bonds

“Saturated” with hydrogen

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6
Q

Unsaturated fatty acid

A

Does not have all the hydrogen atoms it can potentially hold

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

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7
Q

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

A

TRUE

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8
Q

TRUE OR FALSE: Saturated fats are liquid at room temperature

A

FALSE

They are solid at room temperature

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9
Q

Vegetable fats that are saturated are:

A
  • Palm oil
  • Palm kernel oil
  • Coconut oil
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10
Q

Saturated fats are

A

“bad” fat because it raises cholesterol levels

Raises total and LDL cholesterol levels

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11
Q

TRUE OR FALSE: Unsaturated are liquid at room temperature

A

TRUE

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12
Q

Monounsaturated fats are predominately found in

A 
Olives 
Olive oil
Canola oil 
Peanut oil 
Avocado 
Cashews 
Almonds 
Other nuts
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13
Q

Polyunsaturated fats are predominately found in

A 
Corn 
Soybean 
Safflower 
Cottonseeds oils
Fish
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14
Q

Unsaturated fats are

A

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

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15
Q

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

A

TRUE

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16
Q

Linoleic acid

A

The essential n-6 fatty acid

Abundant in plants

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17
Q

Alpha- linolenic acid

A

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”

18
Q

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

A

TRUE

19
Q

Polyunsaturated fats are most susceptible to

A

Rancidity

20
Q

Food manufacturers may add _____ or _____ to

prolong shelf life

A

Antioxidants

Hydrogenate

21
Q

Hydrogenation

A

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.

22
Q

Rancidity

A

Spoiling of fats through oxidation

More double bonds therefore more susceptible to oxidation and rancidity

23
Q

Functions of fat in the body

A

Fuel the body with energy

Insulate and cushion internal organs

Helps regulate body temperature

Facilitate the absorption of fat soluble vitamins

24
Q

Phospholipids

A

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

Precursors of prostaglandins

25
Q

Cholesterol

A

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

26
Q

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

A

TRUE

27
Q

TRUE OR FALSE: Most fat digestion occurs in the stomach

A

FALSE

It occurs in the small intestines

28
Q

TRUE OR FALSE: End products of digestion are absorbed into

intestinal cells.

A

TRUE

– Small amount is excreted in feces.

29
Q

Chylomicrons

A

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

30
Q

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

A

TRUE

31
Q

TRUE OR FALSE: More protein, higher density in lipoproteins

A

TRUE

32
Q

Role of HDLs

A

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

33
Q

Role of LDLs

A

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

34
Q

Role of VLDLs

A

Deliver fatty acid made in the liver to the cells

35
Q

Catabolism of fatty acids increases when

A
  • 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).
36
Q 
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
A

c. Absorbed into intestinal cells

Rationale: Micelles deliver fat to the intestinal
cells

37
Q

Function of Fats in foods

A
  • Imparts it own flavor
  • Transfer heat to rapidly cook food
  • Absorbs flavors and aromas
  • Adds juiciness to meats
  • Adds texture to many foods
38
Q

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

A

TRUE

39
Q

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

A

TRUE

40
Q

Sources of omega 3

A 
Salmon
Mackerel
Sardine 
Tuna
Oyster
Shrimp
Chia seeds 
Canola oil 
Walnuts 
Flax seeds 
Spinach
41
Q

Acceptable Macronutrient Distribution Range (AMDR) for fat

A

20% to 35% of total calories for adults.

42
Q

Symptoms of essential fatty acid deficiency

A 
growth failure
reproductive failure
scaly dermatitis 
kidney 
liver disorders.

Nutrition & Diet Therapy (13 decks)

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