Lecture 9

Question 1

What should be the primary change a person should make to their diet when planning to reduce their risk of heart disease?

Answer 1

Reducing amount of saturated fat is more important than amount of cholesterol in diet to prevent heart disease.

Question 2

Which fats raise LDL levels?

Answer 2

C12, C14, C16 saturated fats increase LDL.

C18 does not increase LDLs.

Question 3

What are the effects of trans fats and what is the recommended maximum amount that should be consumed?

Answer 3

trans increase LDL

increase inflammation and insulin resistance

A maximum of 1% of total fats in the body should be trans fats.

Question 4

What are the benefits of consuming monounsaturated and polyunsaturated fats?

Answer 4

Replace saturated fats in diet.

Lowers blood cholesterol

Question 5

What are the benefits of consuming omega 3 fats?

Answer 5

Prevents blood clots, protects against irregular heartbeat, lower blood pressure.

Question 6

What are the sources of omega 3 fats?

Answer 6

fatty fish

hens fed canola produce eggs rich in omega 3

Grass-fed cattle higher amounts than grain.

deep fried fish don’t count.

Question 7

Why should omega-6 and omega-3 be balanced in diet?

Answer 7

ratio 6:1 is required for the metabolic pathways

Question 8

What are the effects of saturated fats, trans fat, and cholesterol on development of cancer?

Answer 8

They increase risk of developing different types of cancer by causing obesity.

Question 9

How much of daily energy should be from fat?

Answer 9

fat recommendation is to be at least 20% of calorie intake.

Question 10

How does omega 3 consumption affect cancer?

Answer 10

omega 3 reduces risk of cancer

Question 11

Why are fats important for the body?

Answer 11

Fats are important for intake of fat soluble vitamins.

Fats provide a good source of energy.

Question 12

What are the types of fat replacers?

Answer 12

Fat subtitutes:

Fat mimetics:

Question 13

What are the benefits of uisng olestra?

Answer 13

Olestra can be replaced on a one to one weight basis. It can replicate emulsification of lecithin, monoglycerides, and diglycerides. Not broken down by the body and gives the same thing as fat. It is a sucrose polyester.

Question 14

How should nuts be implemented to a diet?

Answer 14

nuts have lots of energy and need to replace snacks rather than added to diet.

Question 15

What are the benefits of consuming walnuts?

Answer 15

walnuts have lots of cardioprotective phytochemicals.

Question 16

What is chocolate made of?

Answer 16

cocoa butter is extracted from cocoa beans and is required to make chocolate.

Question 17

What kind of triglyceride compositions can be found in cocoa butter?

Answer 17

cocoa butter typically consists of SUU and SUS quite abundantly. This composition is similar to poultry fat.

Question 18

Which fatty acid in chocolate contains multiple double bonds?

Answer 18

the middle fatty acid

Question 19

What is polymorphism exhibited in fats??

Answer 19

Fats show multiple melting points.

When a TAG melt is cooled it solidifies in the lowest melting form.

When heated slowly this melts and resolidifies in the beta’ form. Which can form a more stable beta form.

This ability to exist in multiple states is known as polymorphism.

Question 20

How is alpha form TAG made?

Answer 20

alpha form is most unstable and occurs when liquid forms are rapidly cooled.

Question 21

How is beta’ form TAG made?

Answer 21

beta’ is formed from slow cooling. It is unstable.

Question 22

How is beta form TAG made?

Answer 22

beta form is from very slow cooling. It is the most stable.

Question 23

How is chocolate made?

Answer 23

Initial mixture is heated to eliminate the alpha conformation and then cooled very slowly to lower temperature then heated to 30 degrees again to melt the unstable crystals out.