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Nutrition & Diet Therapy > Fats > Flashcards

Fats Flashcards

1
Q

also known as fatty acids or lipids

more concentrated source of energy than CHO

not soluble in water

has 9 calories per gram,

A

Fats

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2
Q

All fats are made up of….

A

saturated and unsaturated fatty acids

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3
Q

Classification of FATS

A

Basis on chemical composition

Basis on requirement

Basis on sources

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4
Q

Importance of Fats:

Source of _____

Carries ___ _______ _______

Would _______

A
  • Source of energy
  • Carries fat soluble vitamins ADEK
  • Wound healing

Deposits of fats in the body serve to support & cushion vital organ & to provide
insulation

Hormone production

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5
Q

also called as neutral fats or triglycerides

make up 98-99% of food and body fats

stored in fat cells (if not used) and released for energy between meals

esters of fatty acids and glycerol

A

SIMPLE LIPIDS

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5
Q

On the Basis of Chemical Composition

A
  1. Simple Lipids
  2. Compound Lipids
  3. Derived Lipids
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6
Q

simple lipids + other organic compounds

A. Phospolipids
B. Glycolipids
C. Lipoproteins

A

COMPOUND LIPIDS

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7
Q

has the unique ability to dissolve in both water and fat

helps move nutrients, hormones and other substances in and out of the cells.
- Ex. Lecithin

A

Phospholipids

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7
Q
  • contains CHO in combination with fatty acids and glycerol
  • Have important roles in providing energy and serve as markers for cellular recognition.
A

Glycolipids

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8
Q

Found in both plant and animal foods and is synthesized in the liver

  • A natural emulsifier that helps transport fat in the bloodstream
  • It is used commercially to make food products smooth
A

Lecithin

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9
Q
  • cholesterol + triglycerides
  • not able to easily circulate in the bloodstream
  • they are often carried by proteins
A

Lipoproteins

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10
Q

4 Types of Lipoproteins

A
  • Very Low Density Lipoprotein (VLDL)
  • High Density Lipoprotein (HDL)
  • Low Density Lipoprotein (LDL)
  • Chylomicrons
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11
Q

consist of main triglycerides, some cholesterol molecules, and less protein

  • less dense than most lipoproteins because of its
    high lipid composition
  • made in the liver and is responsible for delivering
    triglycerides to cells in the body, which is needed
    for cellular processes.
A

Very Low Density Lipoprotein (VLDL)

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12
Q
  • consists of more cholesterol than triglycerides
    and protein, density is greater than VLDL
  • responsible for carrying cholesterol to cells that
    need it
  • Elevated levels are associated with an increased
    risk of CVD and Atherosclerosis
  • Also known as the “bad” cholesterol
A

Low-Density Lipoproteins (LDL)

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13
Q
  • Consists of less cholesterol and more protein,
    making these lipoproteins the densest.
  • HDL is made in the liver and in the intestines
  • Responsible for carrying cholesterol from cells
    back to the liver
  • Considered the “good” cholesterol
A

High-Density Lipoprotein (HDL)

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14
Q
  • The least dense out of all of the lipoproteins.
  • Primarily made up of triglycerides and a small
    amount of protein
  • transport vehicles for lipids in blood and lymph
A

Chylomicrons

15
Q

substances liberated during hydrolysis of simple and compound lipids which still retain the properties of lipids.

A

DERIVED LIPIDS

15
Q

Type of fatty acid that is Recommended for cooking
Examples: olive oil, peanut oil, canola oil, avocados, and cashew nuts

Lowers the amount of low-density lipoprotein (LDL) or “bad cholesterol”

A

Unsaturated Fats
Monounsaturated fatty acid (MUFA)

16
Q

a fat-like substance in animal foods and body cells

abundant in egg yolk, fatty meats, shellfish, butter, cream, cheese, whole milk, and organ meats (liver, kidneys, brains, sweet breads

A

Sterol (Cholesterol)

16
Q

Roles of Cholesterol

A
  1. Utility vehicle for fat soluble vitamins
  2. Helps in the emulsification of dietary fat
  3. Insulates the nerve and the brain tissues
  4. Waterproofs the skin
  5. For the development of adrenal & sex hormone
  6. Essential for the synthesis of bile and vitamin D
  7. Supports cell growth
17
Q
  • building blocks of fat
  • During digestion, body breaks down fats into fatty acids, which can then be absorbed into the blood
  • functions in the body as energy storage. If glucose isn’t available for energy, the body uses fatty acids to fuel the cells instead.
A

Fatty Acids

18
Q

4 Types of Fatty acids

A
  • Saturated fatty acids
  • Monounsaturated fatty acid
  • Polyunsaturated fatty acid
  • Trans Fatty Acids
19
Q

Type of fatty acid that is heavier, more dense, solid; can raise bad cholesterol

Recommendation: no more than 6% of total daily calories

A

Saturated Fatty Acids

19
Q

Fatty acid that has Two major fatty acids:
Omega-3 Fatty Acids
Omega-6 Fatty Acids (Linoleic acid)

A

Polyunsaturated Fatty Acid (PUFA)

20
Q

help lower the risk of heart disease; found in fish oilsv

A

help lower the risk of heart disease; found in fish oils

21
Q

Fatty acid that has a cholesterol-lowering effect

A

Omega-6 Fatty Acids (Linoleic acid)

22
Q

unhealthy fats that form when oil goes through a process called hydrogenation letting fat to harden and become solid at room temperature

Required to be listed on the food label

Raise LDLs but decrease HDL

Can increase risk of heart disease, stroke and Type II diabetes

A

Trans-fatty Acids (TFAs)

23
Q

often used to keep some foods fresh for a long time or to prolong shelf-life

A

Hydrogenated fats, or “trans fats,”

23
Q

On the Basis of Requirement classification

A

Essential fatty acids - essential to be taken in our diet because they cannot be synthesized in our body

Non-essential fatty acids - are those which can be synthesized by the body and which need not be supplied through the diet

24
Q

On the Basis of Sources classification

A

Visible Fats - are purchased and used as fats, such as butter, margarine, lard, and cooking oils

Invisible Fats - are those found in other foods, such as meats, cream, whole milk, cheese, egg yolk, fried foods, pastries, avocados and nuts.

24
Q

Characteristics of FAT

A
  1. Hardness
  2. Emulsification
  3. Saponification
  4. Rancidity
  5. Reacts to excessive heating
  6. Greasy feel
  7. Odorless, tasteless, colorless
  8. Floats with water
25
Q

Dietary Requirement:
Recommended Fat Intake

A

30% of total caloric intake / day

25
Q

Health Effects of Fat Deficiency

A
  • Vitamin Deficiencies (ADEK)
  • Inflammation of the skin
  • Slow wound healing
  • Hair loss
  • Prone to sickness
26
Q

Health Effects of Excess intake of Fat

A
  • Diet very high in PUFA can lead to
    some cancers
  • Risk for heart disease,
    atherosclerosis and stroke
  • Risk for obesity

Nutrition & Diet Therapy (8 decks)

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