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Nutrition > Fats > Flashcards

Fats Flashcards

1
Q

Misconceptions about fats

A

Fats ar bad for your health
Low-fat is the best choice
Eating fat makes you fat

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2
Q

Overall name of the chemical group of fats and fat-related compounds, hydrophobic

A

Lipids

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3
Q

Length, arrangement, and their interaction determines fat type

A

Glyceride
Lipoproteins
Phospholipids
Sterols

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4
Q

Types of triglycerides

A

Saturated

Unsaturated

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5
Q

Types of unsaturated triglycerides

A

Mono
Poly
Trans

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6
Q

Lipoproteins types

A

Chylomicrons
VLDL
LDL
HDL

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7
Q

Phospholipids types

A

Lecithin

Eicosanoids

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8
Q

Sterols example

A

Cholesterol

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9
Q

Glycerol + Fatty Acid

A

Glyceride

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10
Q

Majority of dietart fat

A

Triglyceride

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11
Q

Triglyceride’s basic unit

A

Methyl end

Carboxyl end

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12
Q

Different classifications of fatty acid

A

Length
Essentiality
Saturation

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13
Q

Length

A

Short: 2-4C
Medium: 6-10C
Long: >12C

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14
Q

Essentiality

A

Essential

Non-essential

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15
Q

Saturation

A

Saturated

Unsaturated

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16
Q

No double bond

A

Saturated

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17
Q

1 double bond

A

Monounsaturated

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18
Q

> 1 double bond

A

Polyunsaturated

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19
Q

Heavier, denser
Solid at room temp
Only has single bonds
C-atoms filled

A

Saturated fatty acid

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20
Q

Lighter, less dense
Liquud at room temp
Has double bond/s
Not completely filled

A

Unsaturated fatty acid

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21
Q

One unfilled spot

One double-bond on the 9th carbon from the omega end

A

Omega-9

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22
Q

Examples of monounsaturated food

A

Vegetable oils
Nuts
Avocado

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23
Q

2 or more unfilled spot

A

Omega-6

Omega-3

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24
Q

Polyunsaturated - Omega-3

A

Alphalinolenic acid
Eicosapentaenoic acid
Docosahexaenoic acid

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25
Q

Make cell membranes more liquid

A

Polyunsaturated - Omega-3

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26
Q

Polyunsaturated - Omega-6 (pro inflammatory)

A

Linoleic acid
Gamma-linolenic acid
Arachidonic acid

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27
Q

Omega-6 is needed for:

A

Injury healing

Recovery from physical training/stress

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28
Q

Pro-inflammatory (omega 6) effects

A 
Constrict blood vessels
Increase inflammation
Cause blood clotting
Increase pain
Constrict airways
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29
Q

Anti-inflammatory (omega-3) effects

A 
Dilate blood vessels
Lower inflammation
Prevent blood clotting
Decrease pain
Dilate airways
Support our immune system
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30
Q

Ideal omega 6 : omega 3 ratio for optimum effects

A

2:1 ~ 8:1

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31
Q

Found in vegetable oil

Linoleic acid

A

Cis-unsaturated

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32
Q

Found in some margarine

Trans-linoleic acid

A

Trans-unsaturated

33
Q

Cis-unsaturated structure

A

Bent
Naturally-occurring
Reactive: oxidize, become rancid

34
Q

Trans-unsaturated structure

A

Straight
Mostly industrially-processed
Artificially-filled with hydrogen
Longer shelf-life

35
Q

Make up the cell membrane

Consists of a phosphate head linked to 2 fatty acid chains

A

Phospholipids

36
Q

Two types of phospholipids

A

Lecithin

Eicosanoids

37
Q

Building block of cell membranes

Glycolipid + Triglyceride + phosphate

A

Lecithin

38
Q

Production affected by omega-3 and omega-6

Signaling hormones

A

Eicosanoids

39
Q

Examples of signaling hormones

A

Prostaglandins
Prostacyclins
Thromboxanes
Leukotreines

40
Q

Subgroup of steroids
Amphipathic
Involved with membrane fluidity and cellular signaling

A

Sterols

41
Q

Vital to membranes
Precursor to sex hormones
Plays important roles in human metabolism
Sources: egg yolk, organ meats

A

Cholesterol

42
Q

Body can synthesize how much cholesterol to sustain life

A

80% of the cholesterol

43
Q

Four classes of lipoprotein

A

Chylomicrons
Very low density lipoproteins
Low density lipoproteins
High density lipoproteins

44
Q

Fats Digestion composition

A

Mouth
Stomach
Small Intestine

45
Q 
Mechanical Breakdown
Lingual Lipase (by Ebner's gland, especially in infants)
A

Mouth

46
Q

Mechanical mixing

A

Stomach

47
Q

Hydrolyzes buffer fat

A

Gastric Lipase

48
Q

Made in the liver and stored in the gallbladder

Secreted into the duodenum through the common bile duct

A

Bile

49
Q

From the gall bladder

A

Bile

50
Q

From the pancreas

A

Pancreatic lipase

Cholesterol esterase

51
Q

Emulsified triglyceride

A

Fatty acids
Monoglycerides
Glycerol

52
Q

Act on cholesterol esters

A

Free cholesterol

Fatty acids

53
Q

From the small intestine

Breakdown lecithin for absorption

A

Lecithinase

54
Q

Functions of Fats in Food

A

Energy
Essential Nutrients
Flavor and Satisfaction

55
Q

Functions of Fats in the Body

A

Adipose tissue

Cell membrane structure

56
Q

Effects of dietary fat to health depends on

A

Digestibility
Amount of Fat
Type of Fat

57
Q

Separate, divide, areange, carry

A

Digerere

58
Q

Process by which food is broken down in the GI tract to release nutrients

A

Digestion

59
Q

Process by which nutrients are taken into the cells that line the GI tract

A

Absorption

60
Q

Movement of the nutrients through the circulatory system from one area of the body to another

A

Transport

61
Q

Sum of chemical processes that ultimately produce materials needed for energy, tissue building and metabolic controls

A

Metabolism

62
Q

Digestive system functions

A 
Mechanical and chemical digestion
Barriers against pathogens
Brings in and processes nutrients
Detoxifies substances and excretes waste
Contains second brain
Secretes hormones
Regulate immune system
63
Q

Food cues

Get up and get some food

A

Brain

64
Q

Regulates digestion and internal organs outside our conscious control

A

Automatic NS

65
Q

Fight or Flight

A

Sympathetic NS

66
Q

Rest, Digest, Repair

A

Parasympathetic NS

67
Q

Digestion affected by

A

Internal strengths

External stressors

68
Q

Thoughts, feelings, conditions

A

Internal strengths

69
Q

Smell

Hunger, appetite, fullness

A

External stressors

70
Q

Smelling food

A

Olfaction

71
Q

Important for satiety and fullness

A

Retronasal olfaction

72
Q

Leaves us feeling more satisfied

A

Slow and mindful eating

73
Q

Less appealing

A

Unable to smell food

74
Q

Mechanical digestion

A

Teeth, jaw, and palate

Tongue

75
Q

Chewing/mastication

Release neurotransmitters

A

Teeth, jaw, and palate

76
Q

Tongue includes

A

Papillae
Taste buds
Mucus membranes

77
Q

Increase surface area

A

Papillae

78
Q

Receptors for flavor, texture, and presence of certains nutrients

A

Taste buds

79
Q

Rich with blood vessels, absorbs substances (e.g. sublingual drugs)

A

Mucus membranes

Nutrition (5 decks)

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