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NCM 105 Nutrition > Lipids > Flashcards

Lipids Flashcards

1
Q

Group of water-insoluble, energy-yielding organic

compounds composed of C, H, and O.

A

LIPIDS

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2
Q

DIFFERENCE of lipids with carbohydrates

A

Similar structure with carbohydrates but differs in

quantities.

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3
Q

what are the 3 kinds of lipids

A

triglycerides
phospholipids
sterols

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4
Q

fats and oils Comprises of 98% of fat in food.

A

triglycerides

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5
Q

WHAT IS THE DIFFERENCE BETWEEN LIPIDS AND FAT?

A

• Lipids are a broad group of biomolecules

fats are just a type of lipid stored in adipose tissues, and covers some parts of the vital organs

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6
Q

FUNCTIONS OF FATS

A
  1. Primary function of fat is to fuel the body.
  2. Insulate and cushion internal organs to protect them from mechanical injury.
  3. Regulate temperature
  4. Absorbs fat soluble vitamins A, D, E, and K
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7
Q

Building block of lipids

A

FATTY ACIDS

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8
Q

where do Long-chain fatty acids come from?

A

– come from meats, fish, vegetable

oils.

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9
Q

Smaller amounts of medium chain has how many atoms?

A

(6 – 10 carbon atoms)

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10
Q

short-chain has how many atoms?

A

(2 – 4 carbon atoms

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11
Q

Smaller amounts of medium chain (6 – 10 carbon atoms) and short-chain (2 – 4 carbon atoms) come from?

A

dairy products

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12
Q

The body absorbs short- and medium-chain fatty
acids the same way with long-chain fatty acids.

true or false

A

false

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13
Q

give an example on how the type and proportion of fatty acids present influence the
sensory and functional properties of the food

A

The butter acts and taste different from
corn oil.

However, they are both lipids.

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14
Q

Not synthesized in the body.

A

ESSENTIAL FATTY ACIDS

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15
Q

Should be taken from the diet.

A

ESSENTIAL FATTY ACIDS

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16
Q

give 4 importance of essential fatty acids

A

Maintain healthy skin.

o Promoting normal growth in children.

o Component of cell membranes.

o Precursors of eicosanoids (prostaglandins,
thromboxane, and leukotrienes).
§ Regulate BP and blood clotting.

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17
Q

give examples of eicosanoids

A

prostaglandins,
thromboxane,
and leukotrienes

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18
Q

At rest, fat provides 60% of calorie needs.

Why?

A

because there are some actions in our body that is
involuntary, so they need something to fuel them
up to do their physiologic processes from time to
time.

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19
Q

how many calories does fat have?

A

9 cal/g

longer and denser

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20
Q

Abdominal cavity contains two layers of fat to

protect the internal organs.

A

Insulate and cushion internal organs to protect them from

mechanical injury.

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21
Q

how does Fat under the skin helps to regulate body

temperature?

A

serving as a layer of insulation

against the cold.

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22
Q

vitamin for vision, reproduction, bone health,

immune system and skin.

A

Vitamin A

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23
Q

strengthens bones,
calcium absorption and
immune system

A

Vitamin D

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24
Q

what vitamin is responsible for immune system, and flushes toxin?
(may manifest clear skin).

A

Vitamin e

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25
Q

vitamin for blood clotting (prevent newborn

bleeding) and bone health

A

Vitamin K

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26
Q

A minimal amount of chemical digestion of fat occurs in the?

A

mouth (lingual lipase) and stomach (gastric lipases) through the action of enzymes.

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27
Q

Fat entering the duodenum stimulates the release of the hormone?

A

cholecystokinin

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28
Q

what stimulates gallbladder to release bile

A

cholecystokinin

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29
Q

emulsifier produced in the liver from bile salts, cholesterol,
phospholipids, bilirubin and electrolytes

A

Bile

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30
Q

most important and powerful lipase;
splits off one fatty acid at a time from the triglyceride
molecule.

A

Pancreatic lipase

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31
Q

The end products of digestion?

A

mostly monoglycerides

with free fatty acids and little glycerol

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32
Q

where are monoglycerides

with free fatty acids and little glycerol be absorbed in?

A

intestinal cells.

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33
Q

how much fat is normal to escape digestion and be excreted in feces?

A

small amount of fat (4 – 5 g)

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34
Q

About 95% of consumed fat is absorbed mostly in the?

A

duodenum

and jejunum

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35
Q

Absorption of larger fat particles gets dissolved into?

A

micelles

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36
Q

Once inside the intestinal cells, the monoglycerides and longchain fatty acids combine to form?

A

triglycerides.

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37
Q

where is glycerol absorbed?

A

directly through the

mucosal cells into capillaries.

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38
Q

The reformed triglycerides, along with phospholipids and cholesterol, become encased in protein to form?

A

chylomicrons

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39
Q

what are chylomicrons?

A

distribute dietary lipids throughout the body.

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40
Q

what increases when carbohydrate is inadequate or unavailable?

A

FAT CATABOLISM

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41
Q

what happens when there is inadequate glucose?

A

breakdown of
fatty acids is incomplete, and ketones are formed.

ketosis and acidosis may
result.

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42
Q

Fatty acids can be reassembled to make glucose.

true or false

A

false

Fatty acids cannot be reassembled to make glucose.

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43
Q

why is fat an
inefficient choice of fuel for glucose-dependent
brain cells, nerve cells, and RBCs?

A

Only the glycerol component of triglycerides can

be used to make glucose

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44
Q

what represents the body’s largest and

most efficient energy reserve?

A

Fat stored in adipose cells

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45
Q

Most newly absorbed fatty acids recombine with glycerol to form what? and where is it stored after?

A

form triglycerides that end up stored in adipose tissue.

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46
Q

what virtually has limitless capacity to store fat

and carry very little additional weight as intracellular water?

A

Adipose cells

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47
Q

for normal weight, how long can fat reserves last up?

A

2 months

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48
Q

While glycogen reserves may last for?

A

half a day of

normal activity.

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49
Q

how many calories does each pound of fat provide?

A

s 3,500 calories.

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50
Q

Comprises of oils and fats

A

TRIGLYCERIDES

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51
Q

Approximately 98% of fat in food.

A

TRIGLYCERIDES

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52
Q

Composed of C + H > O –– more calories/gram (9 cal/g) than

carbohydrates.

A

TRIGLYCERIDES

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53
Q

4 degrees of Saturation

A

Saturated Unsaturated

Monounsaturated Polyunsaturated

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54
Q

4 single bonds with hydrogen atoms each.

A

Saturated

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55
Q

Healthy Fats

A

Unsaturated

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56
Q

1 or double bonds form between carbon

atoms.

A

Unsaturated

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57
Q

1 double bond exists between 2 carbon

atoms.

A

Monounsaturated

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58
Q

More than 1 double bonds between carbon
atoms.

Hydrogenare not attached per carbon
atom.

A

Polyunsaturated

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59
Q

– process of breaking down fatty acids

A

Oxidation

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60
Q

guve by-product of fat oxidation

A

Free Radicals.

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61
Q

what are negative effects of free radicals

A

o Damages the cells, including DNA, and

proteins and its qualit

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62
Q

what can counterattack free radicals?

A

antioxidants – ‘free
radical scavengers’

can be obtained from
food and supplements

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63
Q

what does bad fats do?

A

o Increase blood cholesterol
o Increase low-density lipoproteins.
o Inner linings of arteries are prone to inflammation
causing heart attack.

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64
Q

Deposited plaque may be dislodged to
brain or heart causing stroke and heart
attack, respectively is a negative effect of?

A

Bad fats

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65
Q

give 2 functions of saturated fat

A

o Provide structure to cell membranes

o Facilitate normal function of proteins.

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66
Q

give 3 sources of animal fats of saturated fat

A

meats,
whole-milk dairy products
egg yolk.

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67
Q

give 3 sources of vegetable fats of saturated fat

A

palm oil, palm kernel oil and

coconut oil.

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68
Q

what happpens to unsaturated fatty acids at room temperature?

A

liquid at room temperature.

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69
Q

Referred to as ‘oils.’

A

UNSATURATED FATS

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70
Q

why is unsaturated fat reffered to as good fats?

A

o Lower LDL cholesterol

o Raise HDL

71
Q

give 3 functions of unsaturated fat

A
  1. Helps with the components of the lipid
    membrane.
    § Specially, the nervous tissue – myelin.
  2. Helps maintaining skin.
  3. Promoting normal growth in children
72
Q

Low Density Lipoprotein is considered BAD why?

A

Stores cholesterol in the blood stream.

73
Q

High Density Lipoprotein –– GOOD why?

A

Regulates LDL storage and promotes excretion.

  • Helps clean your arteries.
  • Helps reduce the risk of heart attack and stroke.
74
Q

TYPES OF UNSATURATED FATS

A

①MONOUNSATURATED FATS

②POLYUNSATURATED FATS

75
Q

Easily Accessible

A

MONOUNSATURATED FATS

76
Q

food sources for MONOUNSATURATED FATS

A 
Fat in olives 
o Olive oil 
o Canola oil
o Avocado 
o Cashews
o Almond 
o Most nuts 
o Meat fat 60%
77
Q

Less ubiquitous than monounsaturated because it appears less and not found everywhere.

A

POLYUNSATURATED FATS

78
Q

food sources for POLYUNSATURATED FATS

A 
o Corn
o Soybean
o Fish
o Safflower
o Cottonseeds oils
79
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

Lower melting point

A

UNSATURATED FATS

80
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

Exist as solid at room temperature.

A

SATURATED FATS

81
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

Exist as liquid at room temperature.

A

UNSATURATED FATS

82
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

Cannot be hydrogenated.

A

SATURATED FATS

83
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

Can be hydrogenated.

A

UNSATURATED FATS

84
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

High cholesterol content

A

SATURATED FATS

85
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

No cholesterol content

A

UNSATURATED FATS

86
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

Higher melting point

A

SATURATED FATS

87
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

have one or more than one double
bonds

A

UNSATURATED FATS

88
Q

DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT

have no double bonds between the
carbon atoms of the fatty acid
chains.

A

SATURATED FATS

89
Q

3 CLASSIFICATION OF UNSATURATED FATS

A

OMEGA-3 / n-3 (ALPHA-LINOLENIC ACID)

OMEGA-6 / n-6 (LINOLEIC ACID)

OMEGA-9 / n-9

90
Q

ALPHA-LINOLENIC ACID aka

A

OMEGA-3 / n-3

91
Q

LINOLEIC ACID aka

A

OMEGA-6 / n-6

92
Q

OMEGA-3 / n-3 (ALPHA-LINOLENIC ACID) can be found in what foods?

A

Found in flaxseed, canola, soybean, and walnut oils and in nuts, especially walnuts.

93
Q

These 2 n-3 fatty acids are commonly

referred to as

A

Fish Oils

94
Q

These 2 n-3 fatty acids are commonly

referred to as ‘Fish Oils’ are commonly found in

A

primarily found in fatty fish like salmon, anchovy,
sardines, herring, lake trout and
mackerels

95
Q

Cardioprotective benefits of n-3 fatty

acids is are attributed to?

A 
Eicosapentaenoic acid (EPA)
o Docosahexaenoic acid (DHA)
96
Q

The body can make other n-6 fatty acids from linoleic acid such as?

A

arachidonic acid.

97
Q

Benefits of Omega 6

A

o Controlling blood clotting.
o Lowers LDL
o Protective against heart disease.

98
Q 
oControlling blood clotting.
o Building cell membranes in the brane. 
o Lower elevated triglyceride levels.
o Rheumatoid arthritis support. 
o Lower levels of depression. 
o Baby development
o Asthma support
o ADHD 
o Alzheimer’s disease dementia.
o Diabetes 
o Inflammatory bowel disease.
A

Benefits of Omega 6

99
Q

RDA of Omega 3 for Ages 40 – 50 years old.

Females

A

– 1.1 g/day;

100
Q

RDA of Omega 3 for Ages 40 – 50 years old.

males

A

– 1.6 g/day

101
Q

RDA for omega 6

A

For every 2 portions of Omega 3,

a person can have 1 portion omega 6.

102
Q

Too much intake of Omega 6 contributes to what?

A

increase blood pressure

and somehow related to heart attack.

103
Q 
o Soybeans 
o Walnuts 
o Salmon
o Mackerel 
o Sardines 
o Herring
o Pasture-raised eggs
o Chia seeds
o Flax seeds 
o Oysters

Omega 3? Omega 6??

A

Omega 3

104
Q

o Soybeans

Omega 3? Omega 6??

A

Omega 3

105
Q

o Walnuts

Omega 3? Omega 6??

A

Omega 3

106
Q

o Salmon

Omega 3? Omega 6??

A

Omega 3

107
Q

o Mackerel

Omega 3? Omega 6??

A

Omega 3

108
Q

o Sardines

Omega 3? Omega 6??

A

Omega 3

109
Q

o Herring

Omega 3? Omega 6??

A

Omega 3

110
Q

o Pasture-raised eggs

Omega 3? Omega 6??

A

Omega 3

111
Q

o Chia seeds

Omega 3? Omega 6??

A

Omega 3

112
Q

o Flax seeds

Omega 3? Omega 6??

A

Omega 3

113
Q

o Oysters

Omega 3? Omega 6??

A

Omega 3

114
Q

o Safflower oil

Omega 3? Omega 6??

A

Omega 6

115
Q

o Corn oil

Omega 3? Omega 6??

A

Omega 6

116
Q

o Sunflower oil

Omega 3? Omega 6??

A

Omega 6

117
Q

o Mayonnaise

Omega 3? Omega 6??

A

Omega 6

118
Q

o Fried foods

Omega 3? Omega 6??

A

Omega 6

119
Q

o Processed baked
goods.
Omega 3? Omega 6??

A

Omega 6

120
Q

these are monounsaturated fatty acids and are

not essential because they can be synthesized in the body.

A

OMEGA-9 / n-9

121
Q

All fats can become oxidized when?

A

exposed to light and oxygen over time.

122
Q

a condition of unpleasant odors and flavors in

food resulting in deterioration of fat and oil portion of the food as well as the loss of fat-soluble vitamins A and E

A

Rancidity –

123
Q

which lipid is most susceptible to rancidity

A

Polyunsaturated fats

124
Q

which lipid is least susceptible to rancidity

A

Saturated fats

125
Q

The greater the number of double bonds

A

the greater is the susceptibility to rancidity.

126
Q

To help extend the shelf life of foods, what is added to polyunsaturated fat-rich foods?

A

antioxidants

127
Q

A process that adds hydrogen atoms to polyunsaturated oils to saturate some of the double bonds so that the resulting product is less susceptible to rancidity and has improved function

A

HYDROGENATION

128
Q

oils are more stable than
polyunsaturated oils because they have fewer
double bonds but are still in liquid form

A

Lightly hydrogenated

129
Q

results in a more solid (more saturated) product, such as stick margarine and shortening, yet still maintains some unsaturated (double) bonds

A

Partial hydrogenation

130
Q

Trans fat can be found in?

A

French fries,
margarine, shortening, potato chips,
baked goods, and crackers.

131
Q

Provide significant amounts of

synthetic trans-fat.

A

Partial hydrogenation

132
Q

products are virtually completely saturated and do not contain trans fats

A

Fully hydrogenated

133
Q

are provided in significant amounts from partially

hydrogenated oils and foods made with partially hydrogenated oil.

A

TRANS FATS

134
Q

Trans fat should be substituted with

A

soybean oil.

135
Q

Cutting transfat is higher priority than

A

saturated fats

136
Q

Oil allowances are usually?

A

5 -7 tsp/day for adults depending on their calorie needs.

137
Q

RDA for oils

A

25 – 35 mL oil/day

138
Q

1 tbsp vegetable oil is equivalent to?

A

3 tsp

139
Q

½ medium avocado is equivalent to?

A

3 tsp

140
Q

2 tbsp Italian dressing is equivalent to?

A

2 tsp

141
Q

2 tbsp of peanut butter is equivalent to?

A

4 tsp

142
Q

1 oz of nuts is equivalent to?

A

3 – 4 tsp

143
Q

1 tbsp of soft margarine is equivalent to?

A

2.5 tsp

144
Q

Both fat soluble (due to fatty acids) and water soluble

phosphate group

A

PHOSPHOLIPIDS

145
Q

Give 3 functions of phospholipds

A

-facilitates the
transport of fat-soluble substances across cell membranes.

  • Act as emulsifiers.
  • Phospholipids are also precursors of prostaglandins.
146
Q

a group of lipids that can be found in sites of tissue damage or infection.

A

Prostaglandin

147
Q

Triggered by trauma.

Deals with infection.

A

Prostaglandin

148
Q

best known phospholipid.

A

LECITHIN

149
Q

give 4 benefits of LECITHIN

A

o Lowers blood cholesterol

o Improves memory

o Controls weight

o Cures arthritis, hypertension, and gallbladder
problems.

150
Q

Synthesizes to bile acids, steroid, hormones, and Vitamin D.

A

STEROLS / CHOLESTEROL

151
Q

Not an essential nutrient because all body cells are capable
of making enough cholesterol to meet their needs.

A

STEROLS / CHOLESTEROL

152
Q

food sources of cholesterol

A

richest sources are

- organ meats
liver
- egg yolks.

153
Q

Children and Infants

A

AT RISK FOR ESSENTIAL FATTY ACID DEFICIENCY?

154
Q

some babies have fatty acid oxidation disorder which cannot use fat for energy.

what is it’s manifestation?

A 
greyish stool (smell that 
of marigolds
155
Q

Anorexia Nervosa

A

WHO ARE AT RISK FOR ESSENTIAL FATTY ACID DEFICIENCY?

156
Q

Due to decreased intake of food.

A

WHO ARE AT RISK FOR ESSENTIAL FATTY ACID DEFICIENCY?

157
Q

WHO ARE AT RISK FOR ESSENTIAL FATTY ACID DEFICIENCY

A

Patients receiving lipid-free parenteral nutrition

for long periods of time.

158
Q

4 SYMPTOMS OF ESSENTIAL FATTY ACID DEFICIENCY

A
  • Growth failure
  • Reproductive failure
  • Scaly dermatitis
  • Kidney and liver disorders.
159
Q

how many fish servings should you eat per week?

A

2

servings of fish per week.

160
Q

what is the fish preferred to be eaten?

A

Preferably fatty fish (equal to 500mg/day of EPA and DHA) to reduce risk of heart disease.

161
Q

Provide structure to cell membrane.

A

Saturated Fatty

Acids

162
Q

Facilitate normal function of proteins.

A

Saturated Fatty

Acids

163
Q

Components of lipid membranes, especially

nervous tissue myelin.

A

Monounsaturated

Fatty Acids

164
Q

Involved in the synthesis of fatty acids

A

Omega-6
Polyunsaturated
Fatty Acids

165
Q

Components of cell membranes.

A

Omega-6
Polyunsaturated
Fatty Acids

166
Q

Play a role in cell signaling pathways.

A

Omega-6
Polyunsaturated
Fatty Acids

167
Q

Precursors of eicosanoids.

A

Arachidonic acid

and EPA

168
Q

group of hormone-like substances that help

regulate blood pressure, blood clotting and other

A

eicosanoids.

169
Q

Eicosanoids derived from EPA have more health

benefits than those from arachidonic acid.

A

Arachidonic acid

and EPA

170
Q

EPA eicosanoids help lower blood pressure,
prevent blood clot formation, protect against
arrythmia, and reduce inflammation.

A

Arachidonic acid

and EPA

171
Q

Prostaglandins made from arachidonic acid from

responsible for the inflammatory response.

A

Arachidonic acid

and EPA

172
Q

Play a role in preventing and treating heart
disease through their anti-inflammatory,
antiarrhythmic, and anticlotting effects.

A

EPA and DHA

173
Q

DHA abundant in the structural lipids in the brain

and in retinal membranes.

A

EPA and DHA

NCM 105 Nutrition (7 decks)

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