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Food Technology > Fats > Flashcards

Fats Flashcards

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1
Q

What are fats made of?

A
  • Carbon, hydrogen and oxygen.

- Triglyceride, a glycerol and 3 fatty acids

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2
Q

What are the 2 types of fatty acids?

A

Saturated and unsaturated

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3
Q

Describe the chemical structure of saturated fatty acids

A

The carbon atoms are linked by single bonds and saturated with hydrogen.

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4
Q

Describe the chemical structure of unsaturated fatty acids

A

They contain at least one carbon carbon double bond.

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5
Q

What are the main properties of saturated fatty acids?

A
  • Solid at room temperature

- High melting points

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6
Q

What are foods high in saturated fats?

A
  • Processed meat
  • Meats
  • Lard
  • Coconut oil
  • Palm oil
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7
Q

What does excess saturated fat do to you?

A
  • Increases cholesterol levels increasing the risk of cardiovascular diseases such as CHD
  • Increases LDL levels and LDL sizes.
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8
Q

What are the 2 types of unsaturated fats?

A

Monounsaturated and polyunsaturated.

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9
Q

What is the structure of a monounsaturated fat?

A

Has only one carbon carbon double bond.

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10
Q

What foods are monounsaturated fats in?

A
  • Olive oil
  • Almonds
  • Peanut butter
  • Avocados
  • Found in animal and vegetable fats.
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11
Q

What are the properties of monounsaturated fats?

A
  • Soft at room temperature but solid in refrigerator.

- Lower cholesterol, reduce risk of diabetes and cancer.

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12
Q

What is the structure of a polyunsaturated fat?

A

Has more than one carbon carbon double bond.

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13
Q

What foods are polyunsaturated fats found in?

A
  • Sesame oil
  • Soybean oil
  • Seeds
  • Oily fish
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14
Q

What are the properties of polyunsaturated fats?

A
  • Liquid at room temperature and in the refrigerator.
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15
Q

What are trans-fatty acids?

A
  • Man made molecule that is made by hydrogenation
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16
Q

What is hydrogenation and what is an example of a hydrogenated food product?

A
  • Adding hydrogen to a vegetable oil (polyunsaturated)

- The carbon double bonds open and hydrogen is added. E.g. margarine

17
Q

What are the risk factors associated with trans fatty acids?

A
  • Act like saturated fatty acids
  • Bad for cardiovascular system
  • Increase risk of breast cancer
18
Q

What are EFAs?

A

Essential fatty acids

  • Cannot be made by the body but are important to healthy and efficient functioning of the body.
  • Essential for blood clotting and inflammation control.
19
Q

What are the 2 important EFAs?

A

Omega 3 - help brain functioning and reduce the risk of heart disease.
Omega 6 - lower blood cholesterol and reduce inflammation.

20
Q

In what foods is Omega 3 found?

A

Oily fish, seeds

21
Q

In what foods is Omega 6 found?

A

Vegetables, fruits, grains, chickens and seeds.

22
Q

What are the risk factors associated with trans fatty acids?

A
  • Act like saturated fatty acids
  • Bad for cardiovascular system
  • Increase risk of breast cancer
23
Q

What are EFAs?

A

Essential fatty acids

  • Cannot be made by the body but are important to healthy and efficient functioning of the body.
  • Essential for blood clotting and inflammation control.
24
Q

What are the 2 important EFAs?

A

Omega 3 - help brain functioning and reduce the risk of heart disease.
Omega 6 - lower blood cholesterol and reduce inflammation.

25
Q

In what foods is Omega 3 found?

A

Oily fish, seeds

26
Q

In what foods is Omega 6 found?

A

Vegetables, fruits, grains, chickens and seeds.

27
Q

What are the functions of fat in the diet?

A
  • Energy source
  • Make cholesterol - good for sex hormones, bile production and human tissue production
  • Insulation in the body - structure of a cell
  • Protects vital organs
  • Helps promote satiety
  • Source of fat-soluble vitamins A, D, E & K
28
Q

What are the consequences of too much fat in the diet?

A
  • Obesity
  • CHD
  • High blood pressure
  • Strokes
29
Q

How can fat content be reduced in the diet?

A
  • Lean meat cuts
  • Trim fat off of meat
  • Cooking methods that do not include the adding of fat
  • Check the fat content of food products and buy the ones with lower fat.
30
Q

What are the consequences of fat deficiencies?

A
  • Vitamin deficiency
  • Weight loss if there is a lack of carbs in the body as the body will use fat as the energy store
  • Less insulation
31
Q

Define visible fat

A

Fats that can be seen, each fat on a meat cut

32
Q

Define invisible fat

A

Fats that cannot be seen, e.g. cakes, ready meals

Food Technology (14 decks)

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