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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
Q

monounsaturated fatty acid

A

has one point of unsaturation

oleic acid found in olive oil

26
Q

polyunsaturated fatty acid

A

two or more points of unsaturation

linoleic acid has 2

linolenic acid has 3

27
Q

linoleic and linolenic acids are ____

A

essential fatty acids

28
Q

at room temp are unsaturated or saturated fats solid or liquid?

A

unsaturated are liquid (oil)

saturated are solid (lard, butter)

29
Q

how does saturation effect stability?

A

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
Q

rancid

A

fats that have deteriorated by oxidation

weird odor

31
Q

oxidation

A

process of a substance combining with oxygen

32
Q

antioxidants

A

compounds that protect others from oxidation by being oxidized themselves

33
Q

how to protect fats from oxidation

A

airtight container in refrigerator

add antioxidants

saturate areas of unsaturation

34
Q

hydrogenation

A

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
Q

trans-fatty acid

A

fatty acids with unusual configuration around the double bond

36
Q

essential fatty acids

A

body requires but cannot make in sufficient amounts to meet physiological needs

37
Q

omega 6 fatty acid

A

PUFA w/ endmost double bond 6C back from end of chain

linoleic acid

animal protein, corn oil, safflower oil

38
Q

omega 3 fatty acid

A

PUFA w/ endmost double bond 3C back from end of chain

linolenic

39
Q

omega 6 to omega 3 ratio

A

3:1

40
Q

linolenic acids include

A

EPA/DHA made from linolenic acid

found in fish oils

body can’t make linolenic, but can make DHA/EPA from linolenic acid

41
Q

functions of EPA/DHA

A

brain development

rods & cones (vision)

heart disease, hypertension (HTN), cancer (Ca), arthritis

42
Q

phospholipids

A

similar to triglycerides but have choline and a phosphorous containing acid in place of one of the fatty acids

soluble in fat & water

43
Q

lecithins

A

a type of phospholipid

44
Q

choline

A

nonessential nutrient made in the body from an amino acid

45
Q

emulsifier

A

substance that mixes with fat and water to permanently disperse the fat in the water

phospholipids take part in this process

46
Q

emulsion vs. suspension

A

mayo is an emulsion

salad dressing is a suspension

47
Q

bile

A

compound made in liver from cholesterol and stored in gallbladder

prepares fat for digestion

48
Q

sterols (multi-ring structure)

A

cholesterol

vitamin D

sex hormones

in plants and animals

49
Q

do plants have cholesterol?

A

no, only animals do

50
Q

how much cholesterol per day?

A

300 mg / day

51
Q

is cholesterol essential?

A

no, liver makes enough

52
Q

types of fats effect on LDL/HDL

A

polyunsat. lowers/no effect

monounsat lowers/increases

saturated increases/no effect

trans fat increases/decreases

53
Q

good vs. bad cholesterol

A

LDL - low density, bad (deposits in body)

HDL - high density, good (takes to gut)

54
Q

lipoproteins

A

protein and lipid packages

transport lipid from liver through arteries to bloodstream

55
Q

atherosclerosis

A

disease of accumulation of lipid material on the inner walls of arteries

56
Q

cardiovascular disease

A

CVD-general term for all diseases of the heart and vessels

57
Q

sterol esters

A

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
Q

sources of trans fat

A

hard margarines/shortenings

mayo

chips, cookies, biscuits, rolls

fast foods, french fries, fried chicken

59
Q

how to cut fat

A

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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