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Food Tests > Fats And Oils > Flashcards

Fats And Oils Flashcards

1
Q

What is the chemical name for fats?

A

Triglyceride

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2
Q

What are the 2 types of fat?

A
  1. Saturated

2. Unsaturated

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3
Q

Which fat is bad for you?

A

Saturated

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4
Q

Which fat is good for you?

A

Unsaturated

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5
Q

What are the properties of fats?

A

Usually solid at room temperature

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6
Q

What are some examples of fats?

A
  1. Butter

2. Lard

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7
Q

What are properties of oils?

A

Usually liquid at room temperature

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8
Q

What are dome examples of oils?

A
  1. Sunflower oil
  2. Rapeseed oil
  3. Olive oil
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9
Q

What are the functions of fats?

A
  1. Provides the fat soluble vitamins
  2. Protects vital organs
  3. Make all body cells
  4. Keeps the body warm
  5. Concentrated source of energy (1g = 9kcal)
  6. Provides the essential fatty acids
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10
Q

What are the fictions of fat in food?

A
  1. Improve flavour, texture (crispy, crumbly, moist) , smell
  2. Makes food easier to swallow
  3. Takes longer to digest and slows stomach from emptying
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11
Q

What are the 2 descriptive sources of fat?

A
  1. Visible

2. Invisible

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12
Q

What is visible fat?

A

Fat the can be seen in food

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13
Q

What is invisible fat?

A

Fat that cannot be seen easily on food

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14
Q

What are some examples of visible fats?

A
  1. Fat layers on meat
  2. White marbling inside meat
  3. Butter on bread
  4. Meat, butter
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15
Q

What are some examples of invisible fats?

A
  1. Crisps
  2. Biscuits
  3. Cakes
  4. Sweets
  5. Fat droplets in emulsions
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16
Q

What does emulsions mean?

A

Emulsion= fat droplets distributed in water

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17
Q

What are the 2 types of sources of fat?

A
  1. Animal fat

2. Vegetable fat

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18
Q

What are some sources of animal fat?

A
  1. Butter, lard
  2. Meat
  3. Meat products
  4. Eggs
  5. Oily fish e.g salmon, tuna
  6. Hard cheese
  7. Chocolate
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19
Q

What are some sources of vegetable fat?

A
  1. Seeds
  2. Vegetable/ plant oils
  3. Avocados
  4. Olives
  5. Fat spreads
  6. Nuts and nut products
20
Q

What is hydrogenation?

A

Hydrogenation= the process where vegetable oils are ‘hardened’ to make them solid at room temperature

21
Q

What are some properties and consequences of hydrogenation?

A
  1. Contain transfats
  2. Thought to cause heart problems
  3. Food manufactures should be reducing it n
22
Q

What is the chemical structure of saturated fats like?

A
  1. Single bonds between all carbon atoms

2. All bond saturated (full) of carbon

23
Q

What is the chemical structure of unsaturated fats like?

A
  1. Some hydrogen atoms missing

2. Creates an ‘unsaturated’ molecule and a double bond between 2 carbon atoms

24
Q

What are some sources of saturated fats?

A
  1. Animal products
  2. Meat products
  3. Some vegetable and plant oils e.g palm and coconut oil
25
Q

What are some sources of unsaturated fats?

A
  1. Nuts and seeds
  2. Sunflowers and olive oils
  3. Oily fish
26
Q

What are the effects of saturated fats on your health?

A
  1. Linked to heart disease
  2. Foods contain cholesterol
  3. Leads to fatty deposits on the heart
  4. Most people in the UK eat too much
27
Q

What are the effects of unsaturated fats on your health?

A
  1. Healthier than saturated fats
  2. Lower blood cholestral
  3. Reduce risk of heart disease
28
Q

What are the 2 types of unsaturated fat?

A
  1. Monosaturated

2. Polyunsatuarted

29
Q

What are monounsaturated fats?

A

Fats with 1 double bond

30
Q

What are polyunsaturated fats?

A

Fats with 2 or more double bonds

31
Q

What are examples of monounsaturated fats?

A
  1. Avocados
  2. Cashew nuts
  3. Peanuts
32
Q

What are examples of polyunsaturated fats?

A
  1. Corn
  2. Soya
  3. Sunflower oils
33
Q

What are essential fatty acids?

A
  1. 2 polyunsaturated fatty acids that bare very important for your health
  2. Vital for the functioning of the brain, heart and development of the nervous system
34
Q

What are some omega 3 sources?

A
  1. Oily fish
  2. Seeds
  3. Green leafy vegetables
35
Q

What are some omega 6 sources?

A
  1. Vegetables
  2. Grains
  3. Seeds
36
Q

Why are omega 6 sources good for the economy?

A

They’re cheap and stable and they’re used in processed foods making deficiency rare in western diet

37
Q

What are the functions of cholestral?

A
  1. Needed for normal functioning of the body
  2. Essential part of cell membranes
  3. Helps with digestion of fats
  4. Made by the body but also found in fatty foods
38
Q

What are lipoproteins?

A

Proteins that carry cholestral round the body

39
Q

What are the 2 types of lipoprotein ?

A
  1. Low density lipoprotein (LDL)

2. High density lipoprotein (HDL)

40
Q

Which lipoprotein is good and which one is bad for you

A

Low density lipoprotein (LDL) = ‘bad’ cholesterol

High density lipoprotein (HDL) = ‘good’ cholesterol

41
Q

What are some facts about cholesterol?

A

. Too much bad cholesterol and saturated fat = build up and heart disease
. Good cholesterol may help against heart disease

42
Q

What is the reference intake for fat?

A
  1. 35% maximum of food energy
  2. 11% from saturated fats
  3. 1-2% from essential fatty acids
  4. 22% unsaturated fats
43
Q

What can an excess of fat lead to?

A
  1. Raised LDL levels

2. Increase risk of heart disease/ attack / problems / strokes

44
Q

What is a deficiency of fat?

A
  1. Unlikely in economically developed countries
45
Q

What should a pie chart of the macronutrients look like?

A 
1. 50% total carbohydrates 
    45% from starchy carbohydrates
    5% from free sugars
2. 15% total protein 
3. 35% total fat
     22% unsaturated fats
     11% saturated fats
      1-2% essential fatty acids
46
Q

What is cholesterol;?

A

A fatty substance

47
Q

What can to much cholesterol lead to?

A

More cholesterol = raised cholesterol levels

Food Tests (4 decks)

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