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nutrition > LIPIDS > Flashcards

LIPIDS Flashcards

1
Q

largely water insoluble. are molecules with
high energy yield that are made up of fats and oils
and primarily consist of carbon, hydrogen, and
oxygen in their chemical makeup

A

lipids

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2
Q

three main types of lipids

A

triacylglycerols, phospholipids, sterols

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3
Q

make up more than
95% of lipids in the diet and are commonly found in
fried foods, vegetables oil, butter, whole milk, cream
cheese, and some meats.

A

TRIACYLGLYCEROLS

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4
Q

where are TRIACYLGLYCEROLS commonly found

A

friend foods, vegetable oil, butter, whole milk, cream cheese and some meats

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5
Q

Only make up around 2% of dietary lipids. They exist
in both plants and animals and are water soluble.
For your body
‘
s cells to form a protective
membrane or barrier

A

phospholipids

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6
Q

are the rarest kind of lipid.

A

sterol

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7
Q

most well-known sterol

A

cholesterol

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8
Q

how does lipids work

A

they store energ, regulates and signaling, for insulating and protection

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9
Q

The excess energy from the food we eat is digested and
incorporated into??

A

adipose tissue or FA

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10
Q

regulate the body’s internal environment to keep
the temperature steady

A

triacylglycerol

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11
Q

AMDR for adult fat consumption

A

poly and monosaturated fats - 20 - 35%
saturated fats - fewer than 10%
trans fat - less than 1%

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12
Q

Prominent source of fat for most people

A

saturated fats

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13
Q

Found in plant oils
Common sources are nuts, nut products, avocados, extra virgin
olive oil, sesame oil, and canola oil

A

monosaturated fat

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14
Q

two types of polyunsaturated fats

A

omega 3 and 6 FA

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15
Q

Found mainly in plant-based foods such as, nuts, soybean oil, corn oil,
safflower oil, flaxseed oil, canola oil, and fish

A

polyunsaturated fats

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16
Q

Stick margarines, fast foods, commercial baked goods, and some
snack foods which contains?

A

trans FA

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17
Q

Good sources of these are cod liver oil and fish

A

DHA and EPA

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18
Q

is omega 3 and 6 FA essential or nonessential FA?

A

they are essential FA

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19
Q

are Linolenic acid, and the body can make
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)

A

omega 3 fatty acid

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20
Q

what does omega 3 fatty acid makes

A

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)

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21
Q

and are used to make
arachidonic acid (ARA) that is used to make eicosanoids

A

Omega-6 fatty acids,

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22
Q

what does omega 6 FA makes

A

arachidonic acid

23
Q

The process of adding hydrogen to unsaturated fatty-acid chains

A

hydrogenation

23
Q

makes the oil very hard and virtually unusable

A

total hydrogenation

24
Q

Used in the fast food and processed food industries

More resistant to breakdown from extremely hot
cooking temperatures

A

PARTIALLY HYDROGENATED VEGETABLE OILS

25
Q

dietary fat substitutes

A

fat substitute
carbohydrate based replacers

26
Q

crude
emulsification in the stomach

what phase

A

gastric phase

27
Q

lipolytic breakdown
by lipases and solubilization with bile
salts in the duodenum

what phase

A

duodenal phase

28
Q

absorption into the
epithelial cells or enterocytes
lining the walls of the ileum

what phase

A

ilial phase

29
Q

Digestion may be initiated in the mouth with what enzyme

A

lingual lipase

30
Q

enzyme in saliva responsible for breakdown of
triacylglycerols and phospholipids into diglycerides and free fatty acids

A

lingual lipase

31
Q

what does lingual lipase breaksdown

A

triacylglycerol and phospholipids into diglycerides

32
Q

an enzyme that inhibits gut motility

A

cholecystokinin

33
Q

acts as an emulsifier to combine the separated
fats with own watery fluids

A

bile

34
Q

allow fats to pass through the watery layer of
mucous coating the absorptive lining of the digestive tract
by enveloping the fatty acids and monoglycerides to form
micelles

A

bile salts

34
Q

breaks down the fats into free fatty
acids and monoglycerides

A

pancreatic lipase

34
Q

when lipids are combined with carrier proteins in the cells
of the intestinal lining

A

chylomicrons

35
Q

responsible for shuttling the triacylglycerols to various
locations where they are stored by the body in adipose
tissue for future use

A

cholymicrons

35
Q

large lipoprotein that enters the lymphatic system and
soon be released into the bloodstream via the jugular
vein in the neck

A

cholymicrons

36
Q

this enzyme dismantles the triacylglycerols in the
lipoproteins into fatty acids and glycerol, thus enabling these
to enter into the adipose cells

A

lipoprotein lipase

37
Q

gradually release their triacylglycerols until all that is
left are cholesterol-rich remnants

A

cholymicrons

38
Q

approximately 25% protein and
75% cholesterol and other fats

A

LDL - low density lipoprotein

39
Q

50% protein and 50% cholesterol
and other fats

A

HDL - high density lipoprotein

40
Q

bigger (yet lighter) and richer
in cholesterol than HDL

A

LDL

41
Q

smaller, more dense, and richer in
protein

A

HDL

42
Q

carry cholesterol into cells for
normal usage, but can also
deposit cholesterol into the
walls of blood vessels, which
can lead to harmful disease

A

LDL

43
Q

scavenge excess cholesterol
from the cells, tissues, and blood
vessels and deliver back to the
liver where these are reused or
excreted

A

HDL

44
Q

a compound which sustains many important body functions. In
excess, it is harmful if it accumulates in the vast network of blood vessels. High
blood LDL and low blood HDL are major indicators of blood cholesterol risk.

A

cholesterol

45
Q

ncreased level of lipids, triacylglycerols, and cholesterol in the blood.

A

hyperlipidemia

46
Q

a condition wherein the heart valves
become compromised in their ability to open wide enough to allow proper
blood flow.

A

stenosis

47
Q

When the heart valves do not close tightly and blood begins to
leak between chambers

A

regurgitation

48
Q

When valves bulge or
prolapse back into the upper chambe

A

mitrla valve prolapse

49
Q

Defined as the excessive accumulation of body fat

A

obesity

nutrition (8 decks)

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