Fats Quiz Flashcards
(50 cards)
Lipids
- Fatty acids
- mono, di, triglycerides
(glycerol + fatty acids) - sterols (cholesterol)
- phospholipids
Dietary fats
- 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
Types of fatty acids in foods
short-chain- 5 or fewer carbons
med- chain- 6-12 carbons
long chain- 13-21 carbons
v long chain- 22 + carbons
Essential Features
long hydrocarbon chain and carboxylic acid group
Unsaturated is..
monosaturated
polysaturated ( vegetable oils, fatty fish)
trans fat (fried foods, baked goods)
Hydrogenated fats
hydrogen added to an unsaturated fatty acid
Trans fat
partially hydrogenated with a slightly different chemical configuration
Essential Fatty Acids
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
Omega-6 (polyunsaturated)
Linolenic acid (18c)
- vegetable oils (soy, safflower)
- nuts (peanut, walnuts, almonds, cashews)
seeds
Arachidonic acid (20c)
- meats
- eggs
- fish
Monounsaturated fats
olive oil, canola oil, peanut oil, safflower oil, sesame oil, sesame, sunflower oil, avocados
Saturated fats
beef, pork, lamb dark chicken meat/ poultry dairy products tropical oils lard
Trans fats
- 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)
Why trans fats
- 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)
Cholesterol
- meat
- poultry
- eggs
- dairy products
(produced by liver)
AMDR
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
Fat Reccommendations
- 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)
Mastication
- chewing and swallowing
- the first step of digestion
- food is crushed and ground by teeth
Chewing and swallowing
- voluntary
- compression
- tongue forces bolus toward the orthaynx
Salivary glands
- paratid glands
- submandibular glands
- sublingual glands
Von Ebner’s glands
- found in circumvallate papillae
- secrete lingual lipase
- chemical breakdown of medium and long chain triglycerides
Stomach Basic Functions
- Bulk food storage
- Mechanical Breakdown
- Chemical Breakdown
(lingual lipase continues to work in the acidic environment)
Small intestine
20’ long
5 hour transit time
90% of nutrients absorbed in small intestine
Duodenal hormones
- 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
Gastric inhibitory peptide
- secreted in response in presence of lipids and carbs in chyme
- inhibits gastric emptying and acidity
