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Human Nutrition > Fats > Flashcards

Fats Flashcards

1
Q

function of fat in the body

A

energy

insulation

protect organs

cell membranes

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2
Q

classes of lipid

A

triglycerides (fats & oils)

phospholipids

sterols

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3
Q

% dietary fats

A

95% from triglycerides

5% from phospholipids, sterols

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4
Q

% storage fat

A

99% is triglycerides

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5
Q

fats

A

lipids solid at room temp (70°F or 25°C)

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6
Q

oils

A

lipids liquid at room temp (70°F or 25°C)

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7
Q

functions of triglycerides

A

energy, satiety

insulation

FSV - fat soluble vitamins

flacor

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8
Q

satiety

A

length of the feeling of fullness

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9
Q

FSV

A

fat soluble vitamins

must eat fat in order to absorb these vitamins

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10
Q

rapid fat cell development until age __

A

10

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11
Q

hypertrophy

A

increase in size of existing fat cells

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12
Q

hyperplasia

A

development of # of fat cells

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13
Q

triglycerides are made of

A

glycerol w/ 3 fatty acids attached

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14
Q

glycerol

A

organic compound 3 carbons long

forms backbone of triglycerides and phospholipids

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15
Q

fatty acid

A

organic compound composed of a carbon chain with Hs attached and an acid group at one end

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16
Q

brain and CNS fuel source

A

only glucose

glycerol backbone turned into sugars

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17
Q

how are fatty acids different?

A

carbon chain length

degree of hydrogen saturation

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18
Q

most fatty acids have __ carbons

A

18

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19
Q

long chain fatty acid

A

12-24C

absorbed in lymph system

meat, fish, veggie oil

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20
Q

medium chain fatty acid

A

6-10C

rare in food source

absorbed through portal system

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21
Q

short chain fatty acid

A

less than 6C

butter, dairy

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22
Q

is saturated or unsaturated fat better in the diet?

A

unsaturated

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23
Q

saturated fatty acid

A

animal fat

a triglyceride that contains 3 saturated fatty acids

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24
Q

unsaturated fatty acid

A

fatty acid with one or more points of unsaturation where hydrogens are missing

25
monounsaturated fatty acid
has one point of unsaturation oleic acid found in olive oil
26
polyunsaturated fatty acid
two or more points of unsaturation linoleic acid has 2 linolenic acid has 3
27
linoleic and linolenic acids are ____
essential fatty acids
28
at room temp are unsaturated or saturated fats solid or liquid?
unsaturated are liquid (oil) saturated are solid (lard, butter)
29
how does saturation effect stability?
saturated is more stable... longer shelf life double bonds in unsaturated fats make it less stable PUFA spoil easily due to many double bonds
30
rancid
fats that have deteriorated by oxidation weird odor
31
oxidation
process of a substance combining with oxygen
32
antioxidants
compounds that protect others from oxidation by being oxidized themselves
33
how to protect fats from oxidation
airtight container in refrigerator add antioxidants saturate areas of unsaturation
34
hydrogenation
chemical process where hydrogens are added to mono or PUFAs reduces double bonds (saturation, solid) making them more resistant to oxidation/rancid produces trans-fatty acids
35
trans-fatty acid
fatty acids with unusual configuration around the double bond
36
essential fatty acids
body requires but cannot make in sufficient amounts to meet physiological needs
37
omega 6 fatty acid
PUFA w/ endmost double bond 6C back from end of chain linoleic acid animal protein, corn oil, safflower oil
38
omega 3 fatty acid
PUFA w/ endmost double bond 3C back from end of chain linolenic
39
omega 6 to omega 3 ratio
3:1
40
linolenic acids include
EPA/DHA made from linolenic acid found in fish oils body can't make linolenic, but can make DHA/EPA from linolenic acid
41
functions of EPA/DHA
brain development rods & cones (vision) heart disease, hypertension (HTN), cancer (Ca), arthritis
42
phospholipids
similar to triglycerides but have choline and a phosphorous containing acid in place of one of the fatty acids soluble in fat & water
43
lecithins
a type of phospholipid
44
choline
nonessential nutrient made in the body from an amino acid
45
emulsifier
substance that mixes with fat and water to permanently disperse the fat in the water phospholipids take part in this process
46
emulsion vs. suspension
mayo is an emulsion salad dressing is a suspension
47
bile
compound made in liver from cholesterol and stored in gallbladder prepares fat for digestion
48
sterols (multi-ring structure)
cholesterol vitamin D sex hormones in plants and animals
49
do plants have cholesterol?
no, only animals do
50
how much cholesterol per day?
300 mg / day
51
is cholesterol essential?
no, liver makes enough
52
types of fats effect on LDL/HDL
polyunsat. lowers/no effect monounsat lowers/increases saturated increases/no effect trans fat increases/decreases
53
good vs. bad cholesterol
LDL - low density, bad (deposits in body) HDL - high density, good (takes to gut)
54
lipoproteins
protein and lipid packages transport lipid from liver through arteries to bloodstream
55
atherosclerosis
disease of accumulation of lipid material on the inner walls of arteries
56
cardiovascular disease
CVD-general term for all diseases of the heart and vessels
57
sterol esters
compounds in the sterol family derived from plants that have experimentally lowered blood cholesterol when eaten in place of other fats in a low-fat diet
58
sources of trans fat
hard margarines/shortenings mayo chips, cookies, biscuits, rolls fast foods, french fries, fried chicken
59
how to cut fat
trim meat reduce condiments like sour cream/butter use olive oil/canola oil rich in monounsaturates don't over-restrict

Human Nutrition (18 decks)

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