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Health Quiz #3 > Fats Quiz > Flashcards

Fats Quiz Flashcards

1
Q

Lipids

A
  • Fatty acids
  • mono, di, triglycerides
    (glycerol + fatty acids)
  • sterols (cholesterol)
  • phospholipids
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2
Q

Dietary fats

A
  • Fatty acids
  • chains of carbon pairs with hydrogens and carboxyl group
  • classfied by length and degree of saturation
  • degree of saturation effects the temp at which fat melt
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3
Q

Types of fatty acids in foods

A

short-chain- 5 or fewer carbons
med- chain- 6-12 carbons
long chain- 13-21 carbons
v long chain- 22 + carbons

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4
Q

Essential Features

A

long hydrocarbon chain and carboxylic acid group

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5
Q

Unsaturated is..

A

monosaturated
polysaturated ( vegetable oils, fatty fish)
trans fat (fried foods, baked goods)

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6
Q

Hydrogenated fats

A

hydrogen added to an unsaturated fatty acid

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7
Q

Trans fat

A

partially hydrogenated with a slightly different chemical configuration

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8
Q

Essential Fatty Acids

A

Omega-3 (Linolenic acid)
- Alpha-linolenic acid (ALA)
(flaxseed oil, soybean oil, canola oil, walnuts)
Eicosapentanoic Acid (EPA)
20C, Docosahexenoic (DHA) 22C
- fish oils- Salmon, herring, mackerel, anchovies, sardines, tuna

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9
Q

Omega-6 (polyunsaturated)

A

Linolenic acid (18c)
- vegetable oils (soy, safflower)
- nuts (peanut, walnuts, almonds, cashews)
seeds

Arachidonic acid (20c)

  • meats
  • eggs
  • fish
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10
Q

Monounsaturated fats

A

olive oil, canola oil, peanut oil, safflower oil, sesame oil, sesame, sunflower oil, avocados

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11
Q

Saturated fats

A 
beef, pork, lamb
dark chicken meat/ poultry
dairy products
tropical oils
lard
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12
Q

Trans fats

A
  • naturally occurring (produced in the gut of some animals and foods made from these animals)
  • artificial trans fat (created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid)
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13
Q

Why trans fats

A
  • easy to use
  • inexpensive to produce
  • lasts a long time
  • give foods a desirable taste and texture
  • many restaurants and fast-food outlets use trans fats to deep fry foods bc oils w trans fats can be used many times
  • (fried foods, doughnuts, baked goods, frozen pizza, stick margins, other spreads)
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14
Q

Cholesterol

A
  • meat
  • poultry
  • eggs
  • dairy products
    (produced by liver)
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15
Q

AMDR

A

20-35% of total caloric intake
(athletes need more burn fat- spare glycogen)
< 10% should come from fats
9 k cals
- more carbon and hydrogen relative to oxygen

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16
Q

Fat Reccommendations

A
  • less than 10% of cals from saturated fatty acids and trans fatty acids
  • avoid fats w (coconut oil, palm, or kernel oil)
  • select and prepare meat, poultry, dry beans, milk or milk products that are lean, low-fat, or fat-free
  • less than 300 mg/day off cholesterol
  • limit saturated, trans, cholesterol and sodium (less than 100% a day)
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17
Q

Mastication

A
  • chewing and swallowing
  • the first step of digestion
  • food is crushed and ground by teeth
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18
Q

Chewing and swallowing

A
  • voluntary
  • compression
  • tongue forces bolus toward the orthaynx
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19
Q

Salivary glands

A
  • paratid glands
  • submandibular glands
  • sublingual glands
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20
Q

Von Ebner’s glands

A
  • found in circumvallate papillae
  • secrete lingual lipase
  • chemical breakdown of medium and long chain triglycerides
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21
Q

Stomach Basic Functions

A
  • Bulk food storage
  • Mechanical Breakdown
  • Chemical Breakdown
    (lingual lipase continues to work in the acidic environment)
22
Q

Small intestine

A

20’ long
5 hour transit time
90% of nutrients absorbed in small intestine

23
Q

Duodenal hormones

A
  • Cholecystokinnin
  • secreted in response to duodenum distention and presence of lipids and in chyme
  • stimulates the section of pancreatic enzymes
  • stimulates gallbladder contraction and secretion of bile
  • inhibits gastric emptying
  • plays a role in satiety
24
Q

Gastric inhibitory peptide

A
  • secreted in response in presence of lipids and carbs in chyme
  • inhibits gastric emptying and acidity
25
Q

Pacreas

A

Pancreatic juice

  • Pancreatic lipade
  • triglycerides > FA + glycerol
26
Q

Liver

A

Largest visceral structure
3.3 lbs
mainly on right side of body
produces bile

27
Q

Gall bladdar

A
  • Lies beneath the liver

- stores bile

28
Q

Bile components

A
  • Bile acids
  • bicarbonate and other ions
  • Cholestrol
  • Bilirubin
  • Water
29
Q

function of bile

A

Emulsification of lipids

  • large lipid globules to smaller lipid droplets
  • increases the surface area for pancreatic lipase to work
30
Q

fat >

A

fatty acids + glycerol( monoglyercides)

31
Q

Micelles

A
  • Fatty acids
  • Monoglycerides
  • Cholesterol
  • Fat soluble vitamins
  • Bile salts
32
Q

Lipid contents of the micelles and diffuse through…?

A

the epithelial cell membrane

33
Q

Form chylomicrons

A
  • trigycerides (lipoprotein0
  • cholesterol
  • protein shell
34
Q
  • Chylomicrons leave the cell via
  • enter the…
  • thoracic duet
A

exocytosis
lacteral
venous system

35
Q

Phospholipids

A

Amphiphili- have a hydrophilic (water-loving) or polar end and a hydrophobic or non polar end

cell membranes

36
Q

Fatty acids

A

stored as triglycerides in adipose tissue

- primarily cell is the adipocyte

37
Q

where do we find adipose tissue

A
  • subcutaneous
  • abdomen
  • around organs
  • breast tissue
  • bone marrow
  • genetically determined areas
38
Q

why do we need it there

A
  • protection
  • thermoregulation
  • hormonal regulation
  • fuel storage
  • secondary fuel source
39
Q

what does muscle do with fat?

A

fatty acids are oxidized (80% during exercise)

fatty acids are stored as triglyercides

40
Q

energy systems

A
  • phosphagen system
  • glycolysis
  • oxidative system
41
Q

what does the liver do w fat?

A
  • fatty acids are oxidized
  • fatty acids are stored as triglycerides
  • glycerol converted to glucose
  • fatty acids converted to glucose
42
Q

Lipid derivative Hormones

A
  • steroid hormones
    (estrogens, androgens, glucocorticoids, mineralocorticoids)
  • Eicosanoids
    (prostaglandins, prostacyclins, leukotrienes, thrombanex)
43
Q

Why decrease fat intake

A
  • need to increase carb or portein intake without increasing caloric intake
  • need to reduce caloric intake for weight loss
  • need to decrease elevated cholesterol or cardiovascular risk
44
Q

Energy sources

A
  • phosphagen
  • glycolysis
  • oxidative
45
Q

hormonal regulation

A 
steroid hormones
estrogen
androgens
glucortcoids
mineral occurticoids
46
Q

fat soluble vitamins

A

ADKE

47
Q

sat is a fuel source

A

secondary

48
Q

fatty foods cause the liver to produce

A

more bile

49
Q

Blood pressure

A
  • Blood volume
  • water goes to sodium
  • greater resistence
  • hypertension aka blood pressure
50
Q

Liver produces _____ stored in _______

A

Bile, Gallbladder

Health Quiz #3 (1 decks)

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