FATS

Question 1

● Also known as fatty acids or lipids
● more concentrated source of energy than CHO
● greasy substances that are not soluble in water

Answer 1

fats

Question 2

Fat has ___ cal per gram, more than 2 times the number of calories in carbohydrates and protein

Answer 2

9 calories

Question 3

fat carries fat soluble vitamins:

Answer 3

vit ADEK

Question 4

Essential fatty acids play a key role in wound ___ and blood ___

Answer 4

healing;
clotting

Question 5

the body needs dietary fat in order to make specific hormones, including ___ and ___

Answer 5

testosterone and estrogen

Question 6

● Esters of fatty acids and glycerol which are by products of digested dietary fats
● Also called as neutral fats or triglycerides

Answer 6

simple lipids

Question 7

● Make up 98-99% of food and body fats (e.g.) fats and oils
● Stored in fat cells (if not used) and released for energy between meals

Answer 7

simple lipids

Question 8

simple lipids + other organic compounds
○ Phospholipids
○ Glycolipids
○ Lipoproteins

Answer 8

compound lipids

Question 9

● Has the unique ability to dissolve in both water and fat.
● Helps move nutrients, hormones and other substances in and out of the cells.

Answer 9

phospholipids

Question 10

___ is found in both plant and animal foods and is synthesized in the liver.

Answer 10

lecithin

Question 11

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

Answer 11

lecithin

Question 12

● Contains CHO in combination with fatty acids and glycerol
● Have important roles in providing energy and serve as markers

Answer 12

glycolipids

Question 13

● Cholesterol + triglycerides
● Not able to easily circulate in the bloodstream
● They are often carried by proteins

Answer 13

lipoproteins

Question 14

● Also called as neutral fats or triglycerides
● Make up 98-99% of food and body fats (e.g.) fats and oils
● Stored in fat cells (if not used) and released for energy between meals

Answer 14

lipoproteins

Question 15

type of lipoprotein:

● Consists of main triglycerides,
some cholesterol molecules,
and less protein
● Less dense than most
lipoproteins because of its high
lipid composition

Answer 15

very low density lipoprotein (VLDL)

Question 16

type of lipoprotein:

Made in the liver and is
responsible for delivering
triglycerides to cells in the
body, which is needed for
cellular processes

Answer 16

very low density lipoprotein (VLDL)

Question 17

type of lipoprotein:

● Also known as “bad
cholesterol”
● Consists of more cholesterol
than triglycerides and protein,
density is greater than VLDL

Answer 17

low-density lipoproteins (LDL)

Question 18

type of lipoprotein:

● Responsible for carrying
cholesterol to cells that need it
● Elevated levels are associated
with an increases risk of CVD
and Atherosclerosis

Answer 18

low-density lipoproteins (LDL)

Question 19

type of lipoprotein:

● Considered as the “good
cholesterol”
● Consists of less cholesterol and
more protein, making these
lipoproteins the densest

Answer 19

high-density lipoprotein (HDL)

Question 20

type of lipoprotein:

● HDL is made in the liver and in
the intestines
● Responsible for carrying
cholesterol from cells back to
the liver

Answer 20

high-density lipoprotein (HDL)

Question 21

type of lipoprotein:

● The least dense out of all of the
lipoproteins
● Primarily made up of
triglycerides and small amount
of protein
● Transport vehicle for lipids in
blood and lymph

Answer 21

chylomicrons

Question 22

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

Answer 22

derived lipids

Question 23

●a fat-like substance in animal foods and body cells
● Abundant in egg yolk, fatty meal, shellfish, butter, cream, cheese, whole milk, and organ meats (liver, kidneys, brains, sweet breads)

Answer 23

sterol (cholesterol)

Question 24

● Contributing factor in heart disease and atherosclerosis
● Recommended intake: levels should not exceed 200 mg/dL of blood

Answer 24

sterol (cholesterol)

Question 25

- Utility vehicle for fat soluble vitamins - Helps in the emulsification of dietary fat - Insulates the nerve and the brain tissues

Answer 25

sterol (cholesterol)

Question 26

- Waterproofs the skin - For the development of adrenal and sex hormone - Essential for the synthesis of bile and vitamin D - Supports cell growth

Answer 26

sterol (cholesterol)

Question 27

● Building blocks of fat ● During digestion, body breaks down fats into ___, which can be absorbed into the blood

Answer 27

fatty acids

Question 28

Functions in the body as an energy source. If glucose isn’t available for energy, the body uses ___ to fuel the cells instead

Answer 28

fatty acids

Question 29

type of fatty acid: ● Heavier, more dense, solid; can raise bad cholesterol ● Recommendation: no more than 6% of total daily calories ● Examples: of animal origin are meat, poultry, egg yolks, whole milk & whole milk cheeses, cream, ice cream, butter

Answer 29

saturated fatty acids

Question 30

type of fatty acid: ● Recommended for cooking ● Lowers the amount of low-density lipoprotein (LDL) or “bad cholesterol” ● Have no effect on high-density lipoproteins (HDLs) or “good cholesterol”

Answer 30

unsaturated fats (MUFA - monounsaturated)

Question 31

type of fatty acid: ● Recommended intake: 20% of total daily calories ● Examples: olive oil, peanut oil, canola oil, avocados, and cashew nuts

Answer 31

unsaturated fats (MUFA - monounsaturated)

Question 32

type of fatty acid: ● two major fatty acids ● Recommended Intake: Not exceed 10% of total daily calories. ● Examples: cooking oils made from sunflower, safflower, or sesame seeds

Answer 32

unsaturated fats (PUFA - polyunsaturated)

Question 33

help lower the risk of heartdisease; found in fish oils

Answer 33

omega-3 fatty acids

Question 34

has a cholesterol-lowering effect

Answer 34

omega-6 fatty acids (linoleic acid)

Question 35

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

Answer 35

trans-fatty acids (TFAs)

Question 36

● Hydrogenated fats, or "trans fats," are often used to keep some foods fresh for a long time or to prolong shelf-life ● Required to be listed on the food label

Answer 36

trans-fatty acids (TFAs)

Question 37

● Raise LDLs but decrease HDLs ● Can increase risk of heart disease, stroke and Type II diabetes ● Dietary sources: margarine, cake, cookies, doughnuts, chips, crackers, meat & dairy products, peanut butter (hydrogenated), shortening

Answer 37

trans-fatty acids (TFAs)

Question 38

essential to be taken in our diet because they cannot be synthesized in our body ○ Ex. Linoleic (omega-6), linolenic (omega-3) and arachidonic acids

Answer 38

essential fatty acids

Question 39

are those which can be synthesized by the body and which need not be supplied through the diet ○ Ex. Palmitic acid, oleic acid and butyric acid

Answer 39

non-essential fatty acids

Question 40

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

Answer 40

visible fats

Question 41

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

Answer 41

invisible fats

Question 42

RDA of fats

Answer 42

30% of total caloric intake

Question 43

AHA: consume less or no more than ___ of saturated fats, ___ polyunsaturated fats, and ___ monounsaturated fats

Answer 43

7% 10% 20%

Question 44

● Vitamin Deficiencies (ADEK) ● Inflammation of the skin ● Slow wound healing ● Hair loss ● Prone to sickness

Answer 44

fat deficiency

Question 45

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

Answer 45

excess fats

Question 46

● A fat alternative made from sugar and fatty acids ● Approved by FDA for use only in snack foods (potato chips, tortilla chips & crackers)

Answer 46

olestra

Question 47

Inhibits the absorption of some vitamins and other nutrients therefore fat-soluble vitamins A, D, E, and K have been added

Answer 47

olestra

Question 48

● made from either egg white or milk protein and contains 1.3 kcal/g. ● Can be used only in cold foods such as ice cream ● Not available for home use

Answer 48

simplese

Question 49

● Carbohydrate-based and derived from oat fiber ● Heat-stable and can be used in baking but not in frying

Answer 49

oatrim