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Food Tech > Fats > Flashcards

Fats Flashcards

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1
Q

Are fats a macronutrient?

A

Yes

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2
Q

Definition of lipids

A

A term to describe (another name for) both fats and oils

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3
Q

All fats and oils have a ______ chemical structure and functions

A

Similar

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4
Q

Are all fats high in calories?

A

Yes

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5
Q

How many calories in 1g of fat?

A

9 calories

  • 9 kcal/37 KJ
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6
Q

Are fats small or large molecules?

A

Large

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7
Q

What elements are fats made up of? (3 elements)

A
  • carbon
  • hydrogen
  • oxygen
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8
Q

What are fat molecules made up of? (2 things)

A
  • fatty acids

* glycerol

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9
Q

Fatty acids can be _______ or _______

A

Saturated or unsaturated

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10
Q

In saturated fats, what is each carbon atom in the fatty acid combined with?

A

Each carbon atom in the fatty acid is combined with 2 hydrogen atoms

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11
Q

What state are saturated fats in at room temperature?

A

Solid

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12
Q

Where are saturated fats mainly found?

A

Animal foods

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13
Q

Structure of saturated fats….

A 
H H  H  H  H H
       |   |    |    |   |   |
.... C-C-C-C-C-C-H
       |   |    |   |    |   |
      H  H  H H  H  H
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14
Q

What health problems has too much saturated fat been linked to?

A

High blood cholesterol —> leading to increased risk of coronary heart disease, diabetes and obesity

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15
Q

Cholesterol is a type of ____ fat, has the consistency of soft ___ and is produced in the ____ and transported around the body in the ____.

A
  • saturated
  • wax
  • liver
  • blood
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16
Q

What happens when there is too much cholesterol in the blood?

A

It is deposited on the walls of the arteries, narrowing them and making them less efficient.

Narrowed arteries are one of the major causes of coronary heart disease

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17
Q

Narrowed arteries are one of the main causes of what disease?

A

Coronary heart disease

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18
Q

Saturated fat definition

A

Each single bonded carbon atom is combined with 2 hydrogen atoms

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19
Q

Unsaturated fat definition

A

Has at least one double carbon atom not surrounded by hydrogen

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20
Q

What are the 2 types of unsaturated fats?

A
  • monounsaturated

* polyunsaturated

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21
Q

What state are unsaturated fats usually at room temperature?

A

Soft or liquid at room temperature

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22
Q

Do unsaturated fats have a lower melting point?

A

Yes

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23
Q

How many pairs of double carbon atoms do monounsaturated fats have and how many hydrogen atoms are attached to it?

A

1 double pair of carbon atoms with only one hydrogen atom attached

  • so they are capable of taking one more hydrogen atom
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24
Q

Monounsaturated fats are ____ at room temperature but will go ____ when placed in the coldest part of the fridge

A
  • soft

* hard

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25
Q

Are monounsaturated fats found in animal and vegetable sources?

A

Yes

26
Q

Why are monounsaturated fatty acids considered healthier?

A

They can help to lower blood cholesterol, reduce the risk of diabetes and are linked with a lower rate of cancer

27
Q

Structure of monounsaturated fatty acids …

A 
H             H
   |               |
-C-C=C-C-
   |   |     |    |
  H  H   H  H
28
Q

How many pairs of carbon atoms do polyunsaturated fats have and are they capable of taking up more hydrogen atoms?

A
  • 2 or more double pairs of carbon atoms

* capable of taking up more hydrogen atoms

29
Q

What are polyunsaturated fats like at room temperature and will they go solid in a fridge?

A
  • they are very soft and oily at room temperature

* they will not go solid, even in a fridge

30
Q

Monounsaturated fats definition

A

A fat molecule with one hydrogen space

31
Q

Polyunsaturated fats

A

A fat molecule with more than one hydrogen space

32
Q

Structure of polyunsaturated fatty acids….

A 
H             H             H
   |               |              |
-C-C=C-C-C=C-C-
   |   |     |    |   |     |   |
  H  H   H  H H    H H
33
Q

What are trans-fatty acids? What is the process called when they are produced?

A
  • Man-made molecules produced when hydrogen is added to vegetable oils
  • This process is called hydrogenation
34
Q

Hydrogenation definition

A

The process of adding hydrogen to oils to make them into solid fats

35
Q

What is hydrogenation used for?

A

To make solid fats from oil and is used in a variety of manufactured foods

36
Q

What do trans-fatty acids behave like? What do they do to your cholesterol?

A
  • They behave like saturated fats

* They raise your level of cholesterol

37
Q

Are trans-fatty acids bad for your cardiovascular system and what type of cancer does it increase the risk of?

A
  • they are bad for your cardiovascular system

* may increase the risk of breast cancer

38
Q

Definition of Essential Fatty Acids (EFAs)

A

Small unit of fat that must must be supplied in the diet

39
Q

Can essential fatty acids (EFAs) be made by the body?

A

No

40
Q

Why are EFAs important?

A

Important to the healthy and efficient functioning of the body

41
Q

What do we need EFAs for?

A
  • regulating body processes, including:
  • blood clotting
  • control of inflammation
42
Q

Name 2 important EFAs

A
  • Omega 3

* Omega 6

43
Q

What is the benefit of omega 3?

A

It helps protect the heart

44
Q

What foods is omega 3 found in?

A
  • Oily fish
  • Seeds
  • Walnut oil
  • Green leafy vegetables
45
Q

What is the benefit of omega 6?

A

It helps lower cholesterol in the blood

46
Q

Where is omega 6 found?

A
  • vegetables
  • fruits
  • grains
  • chicken
  • seeds
47
Q

What are the functions of fat in the diet? (6 things)

A
  • fats used by body for energy
  • they form a part if the structure of cells
  • fats are stored under skin and help insulate body against cold
  • protects vital organs, such as kidneys
  • fat is a source of the fat-soluble vitamins A, D, E, K
  • promotes feeling of satiety (feeling full)
48
Q

Is it common for people to have a lack of fat in their diet in the UK?

A

No, it is rare

  • actually, we often consume too much fat
49
Q

We should reduce our fat intake so that it contribute to no more than ____% of our energy intake

A

35%

50
Q

What health problems could be created by consuming too much fat? (6 things)

A
  • obesity
  • coronary heart disease
  • high blood pressure
  • diabetes
  • strokes
  • other heath problems
51
Q

How can we reduce fat content in our diet? (4 things)

A
  • buy lean cuts of meat
  • check fat content of products and choose lower-in-fat varieties
  • trimming fat from meat
  • choosing methods of cooking which do not include adding fat
52
Q

Name some plant sources of fats

A
  • some fruits e.g. avocado and olives
  • nuts and pulses e.g. peanuts and walnuts
  • seeds e.g. sesame, sunflower and soya
53
Q

Name some animal sources of fat

A
  • meat and meat products e.g lard and suet
  • dairy products e.g. milk, butter, cheese and cream
  • fish, particularly oily fish e.g. tuna, salmon and sardines
54
Q

Visible fats definition

A

Fats that can be seen

55
Q

Invisible fats definition

A

Foods containing fat which cannot be seen

56
Q

Give some examples of visible fats

A
  • fat on meat

* butter

57
Q

Give some examples of invisible fats

A
  • ready meals
  • chocolate
  • biscuits
  • burgers
58
Q

Fat is a _____ source of energy

A

Concentrated

59
Q

What is excess fat stored as?

A

Body fat

60
Q

What is cholesterol?

A

A vital component of cell membranes

Food Tech (7 decks)

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