LIPIDS Flashcards
(78 cards)
1
Q
are organic compounds compose of carbon, hydrogen and oxygen.
includes fats, oil, waxes and related compounds that are greasy to touch and in soluble in water
provide a more concentrated source of energy compared to carbohydrates
A
Fats
2
Q
Fats constitute __ of the energy in the human body
A
34%
3
Q
are fatty acid esters of glycerol
A
Triglycerides or fats and oils
4
Q
a class of fats and fat-related compounds
A
Lipids
5
Q
Classification of fats (3)
A
A. Simple lipids
B. Compound lipids
C. Derived Lipids
6
Q
called neutral fats (a.k.a. true fats)
A
Simple lipids
7
Q
chemical name of simple lipids
A
triglycerides
8
Q
chemical structure of simple lipids
A
a glycerol base with
three fatty acids attached
9
Q
are esters of fatty acids with higher molecular weight alcohol
A
Waxes
10
Q
Waxes are classified into: (2)
A
sterol and non-sterol esters
11
Q
combinations of fats with other components
A
Compound lipids
12
Q
Three Types of Compound Lipids
A
- Phospholipids
- Glycolipids
- Lipoproteins
13
Q
Types of Compound Lipids
yolk and liver (good source)
A
Phospholipids
14
Q
Types of Compound Lipids
act as insulator
A
Glycolipids
15
Q
Types of Compound Lipids
it is compounds of fatty acids, phosphoric acids, and nitrogenous bases.
A
Phospholipids
16
Q
most widely distributed phospholipids.
traces are placed in liver and egg yolk and in raw vegetable oils such as corn oil
A
Lecithins
17
Q
Lecithins added to: cheese, margarine and confections – to aid _____
A
emulsification
18
Q
needed to form thromboplastin – for the blood-clotting process
A
Cephalins
19
Q
found in the brain and other nerve tissues as components of myelin
sheath.
A
Sphingomyelins
20
Q
Types of Compound Lipids
compounds of fatty acids combined with carbohydrates and nitrogenous bases.
A
Glycolipids
21
Q
components of nerve and cell membrane – play a vital role in fat transport.
galactose - carbohydrate
component
A
cerebrosides
22
Q
made up of certain glucose,
galactose and a complex compound containing an amino sugar.
A
Gangliosides
23
Q
Types of Compound Lipids
- lipids combine with proteins.
- primarily found in the liver and cell and organelle membranes, mitochondria and lysosomes,
- insoluble in water and are combined in protein complex for transport and activity,
- contain cholesterol, neutral fat and fatty acids.
A
Lipoproteins
24
Q
-simple derivatives from digestion or other more complex products.
- fat substances produced from fats, and fat compound during digestive breakdown.
A
Derived Lipids
25
- the key refined fuel forms of fat that the cell burns energy,
- the basic structural units of fat and it is saturated or unsaturated in nature.
Fatty acids
26
- no hydrogen can be added,
- abundant in animal fats including beef.
Saturated fats
27
- Oleic acid – most abundant MFA
- olive and peanut oils are high in oleic acid
Monosaturated fatty acid
28
- linoleic acid is the most common PA and abundant in most vegetable
oils.
Polyunsaturated fatty acids
29
Beef
Sea food
Red meat
Dairy
Suet
Mutton
Egg
Poultry
Tallow
yolk
Saturated Animal Fat
30
Vegetable oil
Peanut
Soybean
Cauliflower
Corn
Cotton
Olives
Olive oil
Unsaturated Plant oil
31
Saturated Animal Fat
the hard white fat on the kidneys & loins of cattle, sheep & other animals.
Suet
32
Saturated Animal Fat
the flesh of sheep, especially mature sheep
Mutton
33
Saturated Animal Fat
the white nearly tasteless solid rendered fat of cattle and sheep and is made up of triglyceride.
Tallow yolk
34
- a water-soluble component of triglycerides and is inconvertible with carbohydrate.
- 10% of the fat
- if broken off in digestion becomes available for the formation of glucose in the diet.
Glycerol
35
- it is a complex fat-like compound found
practically in all body tissues, especially in the brain and nerve tissues, bile, blood, and the liver
Steroids
36
Egg yolk
Organ meats
Shellfish
Dairy fats
Foods rich in cholesterol
37
Function of Fats
Normally, __ of fat is digested and absorbed.
Fats are important source of _____ and it is
normal for our body to have deposits of fat
95%; calories
38
serves as continuing supply of energy.
adipose Tissue
39
Function of Fats
Fat is _______ – reduces the need to burn protein for energy
protein sparing
40
Function of Fats
Fat is essential to maintain the ______ by providing effective insulation underneath the skin.
constant body temperature
41
Function of Fats
Fat cushions ______ against injury.
vital organs (Kidney)
42
Function of Fats
Fat facilitates the absorption of the _______.
fat-soluble
vitamin A, D, E and K
43
Function of Fats
Fat provides ____ and delays the onset of hunger.
satiety
44
Function of Fats
Fat contributes ___ and ______ to the diet.
flavor and palatability
45
Food Sources of fats (2)
Visible fats
Invisible fats
46
Food Sources of fats
lard, butter, margarine, shortenings salad oils and visible fats of meat.
Visible fats
47
Food Sources of fats
available in milk, cheese, eggs, nuts and meat.
Invisible fats
48
made from less expensive vegetable oils ( cotton seed oil, soybean oil, corn oil, coconut oil)
Margarine & shortening
49
•Whole milk, cream, ice cream, cheese – made from whole milk, egg yolk
• Medium fat or fatty meats; beef, lamb pork, ham
• Bacon, butter, coconut oil, lamb fat, lard, regular ,
margarine, salt pork, hydrogenated shortenings
• Chocolates, chocolate candies, cakes, cookies, pies, rich pudding
High in Saturated fatty acids
50
fat from a pig
Lard
51
turns liquid vegetable oil to solid
Hydrogenated shortening
52
consist of sugar milk and thickening agent such as gelatin, cornstarch, and egg,
rice or tapioca to create a sweet creamy dessert.
Pudding
53
• Vegetable oils, safflower, corn, cotton seed, soybean, sesame, sunflower
• Salad dressing made from the above oils: mayonnaise, french dressing
• Special margarine: liquid oil
• Fatty fish: salmon, tuna, herring
High in polyunsaturated fatty acids
54
is a plant. The flower and oil from the seeds are used as medicine.
is taken by mouth for diabetes, preventing heart disease, including “hardening of the arteries” (_____) and stroke
Safflower; atherosclerosis
55
The ______ are not manufactured in the body and must be supplied in the diet.
essential fatty acids
56
- the primary member of omega-6 family,
- found in vegetable oils like corn, safflower, soybean, and cotton seed, and poultry
fats,
- can be made into arachidonic acid which
is abundant in meat.
• found in oils like: flaxseed, canola, walnut, and soybeans,
• nuts and seeds: butternuts, walnut and soybean kernels
• vegetables: soybeans
Linoleic acid
57
Linoleic acid
• can be into _______ and ______ – essential for growth and development, prevention or treatment of heart disease, hypertension, arthritis and cancer. Also found in human milk, shellfish and fish.
EPA (eicosapentaenoic acid) and DHA
(docosahexaenoic acid)
58
Health Effects of Lipids (6)
Bad effects:
Heart disease
Risk from saturated fats
Cancer
Obesity
Good effects:
Benefits from monosaturated fats
Benefits from omega3 polyunsaturated fats
59
Health Effects of Lipids
elevated blood cholesterol is a major risk factor for cardiovascular diseases.
Heart disease
60
Health Effects of Lipids
Lauric, myristic, and palmitic acids raise blood cholesterol levels.
Risk from saturated fats
61
Health Effects of Lipids
olive oil lowers risk of heart disease.
Benefits from monosaturated fats
62
Health Effects of Lipids
lowers blood cholesterol and prevent
heart disease. Fish, eaten once a week – can lower blood cholesterol and the risk of heart attack and stroke.
Benefits from omega3 polyunsaturated fats
63
Health Effects of Lipids
fat can not instigate cancer development but can promote it once it has risen.
Cancer
64
Health Effects of Lipids
high-fat diets tend to store body fat ably.
Obesity
65
Dietary Allowances
No specific recommended intake of fat made by the Food and Nutrition Board.
T or F
T
66
Dietary Allowances
Linoleic acid is high and easily met.
T or F
F; Linoleic acid is low and easily met.
67
Dietary Allowances
Linoleic acid in infant formula should supply 3% of the calories.
T or F
T
68
Cholesterol Content of Foods
should not consume more than 200 milligrams of cholesterol/ day.
T or F
T
69
Cholesterol Content of Foods
Cholesterol is only found in animal products.
T or F
T
70
Cholesterol Content of Foods
Has cholesterol content: vegetables, fruits, grains,
and all other plant foods.
T or F
F; No cholesterol content: vegetables, fruits, grains,
and all other plant foods.
71
are basically artificial fats. A small amount of trans fats occurs naturally in meat and dairy products,
• liquid vegetable oil is packed with hydrogen atoms and converted into solid fat,
• it has a high melting point and a creamy, smooth texture, and it is reusable in deep-fat frying,
• partially hydrogenated fats or trans fats, lengthen the shelf life of food,
Trans fats or trans fatty acids
72
Trans fat are made by a chemical process called _____
partial hydrogenation
73
Trans fat also add pleasing mouth-feel to all manner of processed food, buttery crackers and popcorn, crispy French fries, crunchy fish sticks, creamy frostings, and melt-in-your mouth pies and pastries.
T or F
T
74
Trans fat is seen as healthier option to saturated fats: using stick margarine is worse than butter.
T or F
F; using stick margarine is better than butter.
75
study shows, trans fats are worse
T or F
T
76
saturated fats raise the total and bad cholesterol levels and trans fats do the same, but they also strip level of hood cholesterol that help block arteries
T or F
T
77
the more ____ the fat the more it is to clogs the arteries
solid
78
The two basic guidelines to lower fat intake
• Eat fatty foods moderately. Don’t deprived yourself of fatty foods, it will cause you to
crave for more fat.
• Add more healthy food to your diet
