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Nutrition > Lecture 8 Part 1 > Flashcards

Lecture 8 Part 1 Flashcards

1
Q

lipids

A
  • organic compound that contains more C and H in proportion to O
  • insoluble in water
  • soluble in organic solvents
  • source of essential FA
  • concentrated form of energy
  • necessary for fat soluble vitamins
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2
Q

what are the fat soluble vitamins

A

A
D
K
E

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3
Q

how much more energy do lipids have than CHO

A

2.5x

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4
Q

why do lipids have so much more energy

A

because of structure
- high ratio of C and H to O

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5
Q

what types of bonds are the main sources of energy for lipids

A

carbon-carbon
carbon-hydrogen

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6
Q

what are the three types of lipids

A
  1. simple: esters of fatty acids with alcohol
  2. compound: simple lipid + non-lipid component
  3. sterols: lipids wit complex ring structure
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7
Q

simple lipids

A
  • fats and oils= esters of FA + glycerol
  • waxes= esters of FA + glycerol
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8
Q

compound lipids

A
  • glycolipids= cellular markers
  • phospholipid= cell membranes
  • lipoprotein: key to transporting lipids via the blood
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9
Q

sterols

A

hormones like cholesterol, estrogen, and testosterone

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10
Q

cholesterol

A

precursor to development of other hormones

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11
Q

what are fats and oils considered

A

triglycerides

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12
Q

what determines physical properties of lipids

A

chain length
degree of saturation

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13
Q

TG

A

triglyceride

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14
Q

TG of C10:0 or longer =

A

solid at room temp

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15
Q

TG of less than C10=

A

liquid at room temp

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16
Q

why do dietary fats contain more than 10 different fatty acids

A

because usually more complex

17
Q

fats

A
  • solid at room temp
  • animal sources
  • more saturated FA
18
Q

oil

A
  • liquid at room temp
  • plant sources
  • more unsaturated FA
19
Q

what are the exceptions to saturated and unsaturated

A
  • margin: plant source but solid
  • coconut oil: plant source but solid
20
Q

saturated (SFA)

A
  • carbon linked to carbon via single bond
  • each carbon in fatty acid chain saturated with hydrogen
21
Q

what is the structure of saturated fatty acids

A

stack tightly together, line up in straight chains, and are solid at room temp

22
Q

unsaturated fatty acids (UFA)

A
  • at least one double bond between two carbons in chain
  • not saturated with hydrogen
23
Q

what do the double bonds of unsaturated fatty acids create

A

bends in the FA chain which creates pockets of airspace between FA

24
Q

what are the saturated fatty acids

A

myristic= 14:0
palmitic= 16:0
stearic= 18:0

25
Q

what are the unsaturated fatty acids

A

oleic= 18:1

26
Q

what are the polyunsaturated fatty acids

A

linoleic= 18:2
linolenic= 18:3
arachidonic= 20:4

27
Q

what is the 1st and 2nd number in chemical shorthand

A

1st number= # carbon

2nd number= # double bonds

28
Q

PUFA

A

polyunsaturated fatty acid
- greater than 1 double bonds

29
Q

EFA

A

dietary essential fatty acid that must be consumed via diet
- Maintenace of skin integrity in non-ruminants

30
Q

what are the 2 EFA’s

A

linoleic
linolenic

31
Q

what are the 4 physiological functions of TG

A
  1. cellular energy
  2. serve as carrier for fat soluble vitamins
  3. source of dietary essential fatty acids
  4. insulation and protection
32
Q

cellular energy

A
  • CHO primary source of dietary energy for livestock
  • surplus CHO into body–> animal stores extra energy as adipose tissue
33
Q

carrier for fat soluble vitamins

A

absorbed along with fats from small intestine

34
Q

what does removing fat in diet do

A

limit bodies ability to absorb fat soluble vitamins

35
Q

why are EFA’s needed

A
  • animals cannot make 2 fatty acids from precursors
  • healthy cell membranes
  • making various hormone like compounds
36
Q

why is insulation and protection needed

A
  • protects from cold temps as energy reserve and insulation)
  • cushions and protects internal organs

Nutrition (29 decks)

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