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Human Nutrition > Lecture 6: Lipids > Flashcards

Lecture 6: Lipids Flashcards

1
Q

Saturated Fatty Acid structure component

A

-single carbon bonds

-packs together

-solid at room temperature

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2
Q

Unsaturated Fatty Acid structure component

A

-One or more double carbon bonds, fewer hydrogens

-don’t pack together

-liquid at room temperature

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3
Q

Monounsaturated Fatty Acid structure component

A

one double carbon bond

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4
Q

Polyunsaturated Fatty acid structure component

A

Two or more double carbon bond

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5
Q

Methyl group

A

“Omega end” -CH3

3 carbons away from double bond
(omega-3 fatty acid)

6 carbons away from double bond (omega-6 fatty acid)

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6
Q

Omega-3

A

-Reduces inflammation, blood pressure & clotting

-a-linolenic acid (18 carbon)

-Eicosapentaenoic acid (EPA), (20 carbon)

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7
Q

Dietary source of Omega-3

A

Fish oils

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8
Q

Omega-6

A

-Linoleic acid (18 carbons)

-polyunsaturated

-increases inflammation, blood pressure and blood clotting

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9
Q

Dietary sources of Omega-6

A

vegetable oils, meats

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10
Q

Essential fatty acids

A

A-linoleic & linoleic

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11
Q

Hydrogenation

A

H atoms are added to unsaturated fatty acids (cis) and create trans fatty acids.

Makes oils more solid (saturated)

reduces oxidation, rancidity and increases risk of CVD

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12
Q

CIS oleic acid (unsaturated fatty acid)

A

two functional groups on same side of the fatty acid chain

bends, does not pack tightly together

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13
Q

Trans oleic acid (unsaturated fatty acid)

A

Functional groups on opposite sides of the double bond

chain is straight, easier to pack

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14
Q

Carboxyl end

A

-COOH

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15
Q

Types of lipids

A

Triglycerides (95%)
sterols (3%)
Phospholipids (2%)

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16
Q

Triglycerides function

A

-control the body’s internal climate

-help the body produce & regulate hormones

-main form of lipid in the body

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17
Q

Leptin

A

Adipose tissues secretes this hormone, which regulates appetite

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18
Q

Triglyceride structure

A

Glycerol joined by three fatty acids that consist of carboxylic acid (-COOH) and methyl group (-CH3)

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19
Q

How do fatty acids differ

A

carbon chain length, degree of saturation

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20
Q

how are fatty acids held together

A

carbon atoms attached to hydrogen atoms

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21
Q

What fatty acid is essential for normal cell development and healthy skin?

A

polyunsaturated and monounsaturated

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22
Q

Phospholipid structure components

A

-glycerol head/backbone containing phosphate group and nitrogen (hydrophilic)
-two fatty acid chains (hydrophobic)

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23
Q

Phospholipids

A

essential components of cell membranes

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24
Q

Most well-known sterol

A

cholesterol

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25
Q

Sterol

A

complex molecules that contain interlocking rings of carbon atoms with side chains of carbo, hydrogen and oxygen

26
Q

cholesterol functions

A

hormone functions, vitamin D synthesis

27
Q

Do we need cholesterol in our diet, why or why not

A

No, our body naturally produces cholesterol. There are no benefits and should be limited to 300mg/day

28
Q

What enzyme breaks down fat

A

Pancreatic lipase

29
Q

Pancreatic lipase

A

breaks down triglycerides into monoglycerides, fatty acids and glycerol

30
Q

Micelle

A

Transports lipids to SI surface for absorption

carriers that transport the hydrophobic lipids (such as triglycerides, cholesterol, and fat-soluble vitamins) to the surface of the intestinal epithelial cells (mucosal cells)

31
Q

Mucosal cells

A

Breaks down fat into glycerol, monoglycerides and fatty acids

the absorbed lipids are reassembled into triglycerides and packaged into chylomicrons within the mucosal cells

32
Q

Chylomicrons

A

lipid transport particle, enters lymph vessel

33
Q

Lipoproteins

A

Chylomicron, VLDL, LDL, HDL

34
Q

VLDL

A

formed by the liver after chylomicron delivers it’s content to the liver

35
Q

LDL

A

formed when VLDL loses triglycerides

delivers cholesterol to cells

36
Q

HDL

A

collects cholesterol from the cells back to the liver

37
Q

Eicosanoids

A

made of 20-carbon polyunsaturated fatty acid

38
Q

roles of lipids in health

A

energy storage

insulation & protection

hormone production

absorption of fat-soluble vitamins

39
Q

atherosclerosis

A

arteries become stiffer and plaque filled, lesion in heart artery

40
Q

AMDR for fat

A

20-35%

41
Q

AMDR for essential fatty acids

A

linoleic: 5-10%

a-linoleic: 0.5-1.2%

42
Q

dietary components of monounsaturated and polyunsaturated fats

A

olive oil, avocados, nuts, seeds, fatty fish

43
Q

unhealthy fats

A

saturated or trans fat

44
Q

healthy fats

A

unsaturated

45
Q

Where does lipid absorption take place?

A

Blood vessels and lymphatic system

46
Q

Adipose Tissue

A

How the body stores excess energy from food

47
Q

What reduces LDL and increases HDL

A

trans fat

48
Q

What should you add to rice to consume the essential amino acids? Broccoli or lentils?

A

Lentils

49
Q

Micelle structure function

A

fatty acid core with water-soluble exterior allowing efficient transportation to intestinal microvillus

50
Q

What are lipoproteins primarily made up of

A

triglycerides and cholesterol

51
Q

what dietary components decrease blood cholesterol

A

soluble Fiber
fatty fish, nuts, olive oil
moderating alcohol intake

52
Q

dietary sources of saturated

A

some meat, whole-sat dairy products and topical oils

53
Q

dietary sources of trans fat

A

processed cookies, pastries, friend food, margarines

54
Q

eicosanoids primary function

A

regulate inflammation

55
Q

health affects of trans fat

A

inflammation, cvd risk

56
Q

dietary-fat substitutes

A

carbohydrate-based replaces, can also be made from proteins (egg white, milk whey), not very stable can affected by temperature changes

57
Q

food labels and trans fat

A

allow foods containing trans fat to be labeled “trans-fat free” if there are fewer than 0.5 grams per serving

58
Q

what does cooking in vegetable oil refer to

A

hydrogenated vegetable oil: trans fat

59
Q

risk factors for disease

A

high bp, high cholesterol, smoking, diabetes, poor diet

60
Q

What does high LDL and low blood HDL indicate

A

blood cholesterol risk

61
Q

what can a buildup of cholesterol in the blood lead to?

A

brittle blood vessels and blockage of flow

62
Q

Lipid healthy diet includes:

A

choosing unsaturated fats, limiting saturated fat intake, low fat does not equal healthy, consume omega-3 daily, a “better fat” diet will support weight loss

Human Nutrition (15 decks)

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