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NUTRITION AND DIET THERAPY > FATS > Flashcards

FATS Flashcards

1
Q

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

A

fats

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2
Q

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

A

9 calories

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3
Q

fat carries fat soluble vitamins:

A

vit ADEK

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4
Q

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

A

healing;
clotting

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5
Q

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

A

testosterone and estrogen

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6
Q

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

A

simple lipids

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7
Q

● 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

A

simple lipids

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8
Q

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

A

compound lipids

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9
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.

A

phospholipids

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10
Q

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

A

lecithin

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11
Q

○ 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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12
Q

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

A

glycolipids

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13
Q

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

A

lipoproteins

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14
Q

● 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

A

lipoproteins

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15
Q

type of lipoprotein:

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

A

very low density lipoprotein (VLDL)

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16
Q

type of lipoprotein:

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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17
Q

type of lipoprotein:

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

A

low-density lipoproteins (LDL)

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18
Q

type of lipoprotein:

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

A

low-density lipoproteins (LDL)

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19
Q

type of lipoprotein:

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

A

high-density lipoprotein (HDL)

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20
Q

type of lipoprotein:

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

A

high-density lipoprotein (HDL)

21
Q

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

A

chylomicrons

22
Q

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

A

derived lipids

23
Q

●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)

A

sterol (cholesterol)

24
Q

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

A

sterol (cholesterol)

25
Q
  • Utility vehicle for fat soluble vitamins
  • Helps in the emulsification of dietary fat
  • Insulates the nerve and the brain tissues
A

sterol (cholesterol)

26
Q
  • Waterproofs the skin
  • For the development of adrenal and sex hormone
  • Essential for the synthesis of bile and vitamin D
  • Supports cell growth
A

sterol (cholesterol)

27
Q

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

A

fatty acids

28
Q

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

A

fatty acids

29
Q

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

A

saturated fatty acids

30
Q

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”

A

unsaturated fats
(MUFA - monounsaturated)

31
Q

type of fatty acid:

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

A

unsaturated fats
(MUFA - monounsaturated)

32
Q

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

A

unsaturated fats
(PUFA - polyunsaturated)

33
Q

help lower the risk of heartdisease; found in fish oils

A

omega-3 fatty acids

34
Q

has a cholesterol-lowering effect

A

omega-6 fatty acids (linoleic acid)

35
Q

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

A

trans-fatty acids (TFAs)

36
Q

● 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

A

trans-fatty acids (TFAs)

37
Q

● 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

A

trans-fatty acids (TFAs)

38
Q

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

A

essential fatty acids

39
Q

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

A

non-essential fatty acids

40
Q

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

A

visible fats

41
Q

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

A

invisible fats

42
Q

RDA of fats

A

30% of total caloric intake

43
Q

AHA:

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

A

7%
10%
20%

44
Q

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

A

fat deficiency

45
Q

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

A

excess fats

46
Q

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

A

olestra

47
Q

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

A

olestra

48
Q

● 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

A

simplese

49
Q

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

A

oatrim

NUTRITION AND DIET THERAPY (10 decks)

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