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NCM 105 > LIPIDS > Flashcards

LIPIDS Flashcards

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

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2
Q

Fats constitute __ of the energy in the human body

A

34%

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3
Q

are fatty acid esters of glycerol

A

Triglycerides or fats and oils

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4
Q

a class of fats and fat-related compounds

A

Lipids

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5
Q

Classification of fats (3)

A

A. Simple lipids
B. Compound lipids
C. Derived Lipids

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6
Q

called neutral fats (a.k.a. true fats)

A

Simple lipids

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7
Q

chemical name of simple lipids

A

triglycerides

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8
Q

chemical structure of simple lipids

A

a glycerol base with
three fatty acids attached

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9
Q

are esters of fatty acids with higher molecular weight alcohol

A

Waxes

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10
Q

Waxes are classified into: (2)

A

sterol and non-sterol esters

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11
Q

combinations of fats with other components

A

Compound lipids

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12
Q

Three Types of Compound Lipids

A
  1. Phospholipids
  2. Glycolipids
  3. Lipoproteins
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13
Q

Types of Compound Lipids

yolk and liver (good source)

A

Phospholipids

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14
Q

Types of Compound Lipids

act as insulator

A

Glycolipids

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15
Q

Types of Compound Lipids

it is compounds of fatty acids, phosphoric acids, and nitrogenous bases.

A

Phospholipids

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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

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17
Q

Lecithins added to: cheese, margarine and confections – to aid _____

A

emulsification

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18
Q

needed to form thromboplastin – for the blood-clotting process

A

Cephalins

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19
Q

found in the brain and other nerve tissues as components of myelin
sheath.

A

Sphingomyelins

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20
Q

Types of Compound Lipids

compounds of fatty acids combined with carbohydrates and nitrogenous bases.

A

Glycolipids

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21
Q

components of nerve and cell membrane – play a vital role in fat transport.

galactose - carbohydrate
component

A

cerebrosides

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22
Q

made up of certain glucose,
galactose and a complex compound containing an amino sugar.

A

Gangliosides

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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

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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

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25
Q
  • 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.
A

Fatty acids

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26
Q
  • no hydrogen can be added,
  • abundant in animal fats including beef.
A

Saturated fats

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27
Q
  • Oleic acid – most abundant MFA
  • olive and peanut oils are high in oleic acid
A

Monosaturated fatty acid

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28
Q
  • linoleic acid is the most common PA and abundant in most vegetable
    oils.
A

Polyunsaturated fatty acids

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29
Q

Beef
Sea food
Red meat
Dairy
Suet
Mutton
Egg
Poultry
Tallow
yolk

A

Saturated Animal Fat

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30
Q

Vegetable oil
Peanut
Soybean
Cauliflower
Corn
Cotton
Olives
Olive oil

A

Unsaturated Plant oil

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31
Q

Saturated Animal Fat

the hard white fat on the kidneys & loins of cattle, sheep & other animals.

A

Suet

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32
Q

Saturated Animal Fat

the flesh of sheep, especially mature sheep

A

Mutton

33
Q

Saturated Animal Fat

the white nearly tasteless solid rendered fat of cattle and sheep and is made up of triglyceride.

A

Tallow yolk

34
Q
  • 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.
A

Glycerol

35
Q
  • 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
A

Steroids

36
Q

Egg yolk
Organ meats
Shellfish
Dairy fats

A

Foods rich in cholesterol

37
Q

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

A

95%; calories

38
Q

serves as continuing supply of energy.

A

adipose Tissue

39
Q

Function of Fats

Fat is _______ – reduces the need to burn protein for energy

A

protein sparing

40
Q

Function of Fats

Fat is essential to maintain the ______ by providing effective insulation underneath the skin.

A

constant body temperature

41
Q

Function of Fats

Fat cushions ______ against injury.

A

vital organs (Kidney)

42
Q

Function of Fats

Fat facilitates the absorption of the _______.

A

fat-soluble
vitamin A, D, E and K

43
Q

Function of Fats

Fat provides ____ and delays the onset of hunger.

A

satiety

44
Q

Function of Fats

Fat contributes ___ and ______ to the diet.

A

flavor and palatability

45
Q

Food Sources of fats (2)

A

Visible fats
Invisible fats

46
Q

Food Sources of fats

lard, butter, margarine, shortenings salad oils and visible fats of meat.

A

Visible fats

47
Q

Food Sources of fats

available in milk, cheese, eggs, nuts and meat.

A

Invisible fats

48
Q

made from less expensive vegetable oils ( cotton seed oil, soybean oil, corn oil, coconut oil)

A

Margarine & shortening

49
Q

•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

A

High in Saturated fatty acids

50
Q

fat from a pig

A

Lard

51
Q

turns liquid vegetable oil to solid

A

Hydrogenated shortening

52
Q

consist of sugar milk and thickening agent such as gelatin, cornstarch, and egg,
rice or tapioca to create a sweet creamy dessert.

A

Pudding

53
Q

• 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

A

High in polyunsaturated fatty acids

54
Q

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

A

Safflower; atherosclerosis

55
Q

The ______ are not manufactured in the body and must be supplied in the diet.

A

essential fatty acids

56
Q
  • 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
A

Linoleic acid

57
Q

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.

A

EPA (eicosapentaenoic acid) and DHA
(docosahexaenoic acid)

58
Q

Health Effects of Lipids (6)

A

Bad effects:
Heart disease
Risk from saturated fats
Cancer
Obesity

Good effects:
Benefits from monosaturated fats
Benefits from omega3 polyunsaturated fats

59
Q

Health Effects of Lipids

elevated blood cholesterol is a major risk factor for cardiovascular diseases.

A

Heart disease

60
Q

Health Effects of Lipids

Lauric, myristic, and palmitic acids raise blood cholesterol levels.

A

Risk from saturated fats

61
Q

Health Effects of Lipids

olive oil lowers risk of heart disease.

A

Benefits from monosaturated fats

62
Q

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.

A

Benefits from omega3 polyunsaturated fats

63
Q

Health Effects of Lipids

fat can not instigate cancer development but can promote it once it has risen.

A

Cancer

64
Q

Health Effects of Lipids

high-fat diets tend to store body fat ably.

A

Obesity

65
Q

Dietary Allowances

No specific recommended intake of fat made by the Food and Nutrition Board.

T or F

A

T

66
Q

Dietary Allowances

Linoleic acid is high and easily met.

T or F

A

F; Linoleic acid is low and easily met.

67
Q

Dietary Allowances

Linoleic acid in infant formula should supply 3% of the calories.

T or F

A

T

68
Q

Cholesterol Content of Foods

should not consume more than 200 milligrams of cholesterol/ day.

T or F

A

T

69
Q

Cholesterol Content of Foods

Cholesterol is only found in animal products.

T or F

A

T

70
Q

Cholesterol Content of Foods

Has cholesterol content: vegetables, fruits, grains,
and all other plant foods.

T or F

A

F; No cholesterol content: vegetables, fruits, grains,
and all other plant foods.

71
Q

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,

A

Trans fats or trans fatty acids

72
Q

Trans fat are made by a chemical process called _____

A

partial hydrogenation

73
Q

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

A

T

74
Q

Trans fat is seen as healthier option to saturated fats: using stick margarine is worse than butter.

T or F

A

F; using stick margarine is better than butter.

75
Q

study shows, trans fats are worse

T or F

A

T

76
Q

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

A

T

77
Q

the more ____ the fat the more it is to clogs the arteries

A

solid

78
Q

The two basic guidelines to lower fat intake

A

• 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

NCM 105 (5 decks)

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