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Nutrition and Diet Therapy > FATS > Flashcards

FATS Flashcards

1
Q

Fat refers to the chemical group called

A

lipids

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1
Q

Fats are organic compounds composed of

A

carbon, hydrogen and oxygen

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2
Q

Fats/Lipids are divided into three classifications:

A

fats/triglycerides, phospholipids, and sterols

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3
Q

Fat constitutes _______ of the energy in the human body

A

34%

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4
Q

Food Functions of Fats

A
  • Source of Energy
  • Palatability
  • Satiety and Satiation
  • Food Processing
  • Nutrient Source
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5
Q

is the densest form of stored energy

A

fats

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6
Q

Physiologic Functions of Fats

A
  • Stored Energy
  • Organ Protection
  • Temperature Regulator
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7
Q

the storage depot of body fat, provides important fuel during illness or times of food restriction

A

Adipose tissue

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8
Q
  • are specialized transporting compounds
  • Transports fats in the circulatory system
A

lipoprotein

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9
Q

Transports absorbed fats after meals to the liver cells

A

Chylomicrons

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10
Q

Transports triglycerides from liver to tissue

A

Very Low Density Lipoprotein

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11
Q

normal serum range

A

51-197 mg/dl

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12
Q

Plasma proteins with triglyceride components that carry cholesterol to cells

A

Low Density Lipoprotein

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13
Q

Plasma proteins with triglyceride components that carry cholesterol to cells

A

Low Density Lipoprotein

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14
Q

“Bad cholesterol”

A

60-180 mg/dl

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15
Q

Plasma proteins that carry fat in the bloodstream to tissue or to the liver to be excreted or disposed

A

High Density Lipoprotein

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16
Q

“Good Cholesterol”

A

35-70 mg/dl

17
Q

are the key refined fuel forms of fat that the cell burns for energy. They are the basic structural units of fat and may be saturated or unsaturated in nature.

A

Fatty Acids

18
Q
  • Contains no double bonds (has a single bond carbon chain – hydrogen atoms are attached to all bonding sites)
  • Usually animal in origin
A

Saturated Fatty Acid

19
Q

Contains double bonds
Usually plant in origin

A

Unsaturated Fatty Acid

20
Q

has only one unsaturated double bond

A

Monounsaturated fatty acid

21
Q

More than one carbon to carbon double bond

A

Polyunsaturated fatty acid

22
Q

Essential Fatty Acid (EFA); first double bond is at the sixth carbon atom from the omega end (Omega 6 fatty acid)

A

Linoleic acid

23
Q

essential fatty acids

A

Linoleic and linolenic fatty acids

24
Q

EFA; first double bond located at 3rd carbon atom from omega end

A

Linolenic acid

25
Q

Only have 2 fatty acids + 1phosphate group

A

Phospholipids

26
Q

Lipid compounds that form part of the cell walls and act as a fat emulsifier

A

Phospholipids

27
Q

main phospholipid, naturally found in egg yolks, soybeans, used as an additive to food products to stabilize consistency

A

Lethicin

28
Q

Fatlike class of lipids that serve vital functions in the body

A

Sterols

29
Q

produced by the liver and found in dietary sources

A

Cholesterol

30
Q

Component of bile salts that aid in digestion

A

Sterols

31
Q

Increased levels of sterols =

A

Coronary Artery Disease

32
Q

are created when cis-fatty acids are heated, pressurized, and combined with a catalyst (usually nickel) in a process called hydrogenation

A

Trans fatty acids

33
Q

Trans fatty acids are created when cis-fatty acids are heated, pressurized, and combined with a catalyst (usually nickel) in a process called

A

hydrogenation

34
Q

is used by manufacturers to make vegetable oils solid at room temperature and less likely to turn rancid.

A

hydrogenation

35
Q

Hydrogenated or trans-fatty acids are common in

A

commercially baked goods (crackers, cakes, and cookies), salty snack foods, some margarines, and fried foods (donuts and french fries).

36
Q

When oil is used for frying and if the oil is reused (like in fast food French fry machines) cis-Fatty acids are converted to

A

trans-fatty acids

37
Q

associated with increased incidence of cardiac disease by increasing LDL and decreasing HDL

A

Trans fatty acid

38
Q

Digestion and Metabolism of Fats

A
  1. Mouth - Mechanical
    - Tongue produces lingual lipase during infancy for fat in milk
  2. Stomach - Peristalsis
    - Gastric lipase hydrolyze some fatty acids from triglycerides
  3. Small Intestine - Fats entering the duodenum initiate release of cholesystokinin hormone.
    This sparks gallbladder to release bile into small intestines. Bile emulsifies fats
    for digestion
39
Q

Making Changes in Fat Consumption

A
  1. Eliminating Trans-Fats
    - Read food labels before consuming
  2. Fighting fats with fats
    - Opt for the real thing
  3. Cleanse, Rejuvenate, Supplement
    - Start with a clean slate
    - Detoxify the liver

Nutrition and Diet Therapy (16 decks)

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