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Nutrition & Physical Activity > Lipids 2.3 > Flashcards

Lipids 2.3 Flashcards

1
Q

types of lipids

A

triglycerides, phospholipids and cholesterol

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2
Q

how many kcal per gram is fats and oils

A

9 kcal per gram

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3
Q

simplest form of lipids

A

fatty acids

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4
Q

structure of fatty acids

A

alpha end (acid) and omega end (methyl)

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5
Q

saturated fats at room temperature

A

solid

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6
Q

unsaturated fats at room temperature

A

liquid

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7
Q

type of fatty acids in foods of animal origin

A

saturated

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8
Q

type of fatty acids in foods of plant origin

A

unsaturated

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9
Q

triglyceride structure

A

three fatty acids bonded to glycerol

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10
Q

in saturated fats what are the carbon saturated with

A

hydrogen

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11
Q

where is the double bond on omega 3

A

the third carbon from the omega end

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12
Q

where is the double bond on omega 6

A

the sixth carbon from the omega end

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13
Q

cis fatty acids

A

bond ends point in same direction in relation to the double bond

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14
Q

trans fatty acids

A

ends are pointing in different direction of the bond giving us a different chemical structure and function

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15
Q

how many fatty aids must be supplied by the diet to maintain health

A

two fatty acids (omega 3 and 6)

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16
Q

how does omega 3 fatty acids affect health

A

decrease blood clotting, decrease triglycerides, decrease inflammation

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17
Q

how does omega 6 fatty acids affect health

A

regulates blood pressure, increase blood clotting, regulated inflammatory response (more may promote inflammation)

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18
Q

signs and symptoms of essential fatty acid deficiency

A

flaky, itchy skin, diarrhea, increased risk of infection, stunted growth and reduced wound healing

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19
Q

how are phospholipids synthesized

A

as the body needs it

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20
Q

structure of phospholipids

A

glycerol and 2 fatty acids and a phosphorus containing compound

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21
Q

structure of sterols

A

5-6 sided ring

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22
Q

what form do we find sterols in most often

A

cholesterol in foods of animal origin and phytosterols in foods of plant origin

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23
Q

protein fat layout

A

plant protein is low in fat, animal protein higher fat, nuts are high in fat

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24
Q

dairy fat layout

A

skim milk is low, whole milk is medium, ice cream is high

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25
Q

grains fat layout

A

generally low in fat but tend to add fat when we are preparing them

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26
Q

fruit and veggies fat layout

A

most low in fat, exception is avocado

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27
Q

alpha linolenic acid

A

omega 3 fatty acids

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28
Q

linoleic acid

A

omega 6 fatty acids

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29
Q

what is the dietary guideline of servings of fatty fish per week from the AHA

A

2 servings

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30
Q

are phospholipids essential

A

no because our body makes them but they are widespread in foods

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31
Q

what does lecithin do

A

it is added to foods as en emulsified to keep liquid and water mixtures from separating

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32
Q

how is fat substituted

A

as a fatty acid bound to sucrose

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33
Q

fat rancidity

A

limits shelf life, oils decompose from breakdown of double bonds in unsaturated fatty acids by UV light or oxygen, produce unpleasant odor and flavor

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34
Q

how to prevent rancidity

A

addition of antioxidants, hydrogenation

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35
Q

what is the hydrogenation of fatty acids

A

adding hydrogen to double bonds to solidify an oil and add shelf life

36
Q

are hydrogenated fats bad

A

yes

37
Q

is coconut oil bad for - if so why

A

yes, almost 90% of fatty acids are saturated

38
Q

digestion of triglycerides in the mouth

A

mechanical digestion via lingual (salivary) lipase

39
Q

digestion of triglycerides in the stomach

A

lingual lipase still going and using gastric lipase

40
Q

digestion of triglycerides in the small intestine

A

duodenum releases CCK, bile emulsifies fats, pancreatic lipase

41
Q

end products of the digestion of triglycerides

A

monoglycerides and fatty acids

42
Q

digestion of phospholipids in small intestine

A

phospholipase from pancreas and intestinal cells

43
Q

end products of digestion of phospholipids

A

glycerol, fatty acids and phosphorus contains parts

44
Q

digestion of cholesterol in small intestine

A

cholesterol esterase from pancreas

45
Q

end products of digestion of cholesterol

A

cholesterol and free fatty acids

46
Q

what percent of dietary fat is absorbed

A

95%

47
Q

where are short and medium chain fatty acids absorbed into

A

hepatic portal vein

48
Q

where are long chain fatty acids absorbed into

A

lymphatic system

49
Q

lipoprotein

A

transport vehicle for lipids in the blood, cholesterol needs a transport

50
Q

types of lipoprotein

A

chylomicron, VLDL, LDL, HDL

51
Q

chylomicron role and primary component

A

carries dietary fat from small intestine to cells - triglyceride

52
Q

VLDL role and primary component

A

carries lipids then taken up by liver to cells - triglycerides

53
Q

LDL role and primary component

A

carries cholesterol from liver and other sources to cells - cholesterol

54
Q

HDL role and primary component

A

helps remove cholesterol from cells and excretes it from body - protein

55
Q

how are chylomicrons transported throughout the body

A

eat dietary fat - packaged as chylomicrons - absorbed through lymphatic system - released into blood - circulated around body - cells can take these up and take in the fatty acid and triglycerides - eventually ends back at liver

56
Q

which lipoprotein is the biggest and has the highest density

A

chylomicron

57
Q

what is LDL known as

A

bad cholesterol

58
Q

where is LDL from

A

liver

59
Q

primary risk of high LDL

A

promotes atherosclerosis and increased risk of cardiovascular disease

60
Q

what is HDL known as

A

good cholesterol

61
Q

where is HDL from

A

liver and small intestine

62
Q

benefits of high HDL

A

block oxidation of LDL, reduce formation of plaque, reduce risk of cardiovascular disease

63
Q

functions of triglycerides

A

yield energy, store energy, insulate and cushion body, transport fat soluble vitamins, regulate body processes

64
Q

functions of phospholipids

A

emulsifier, cell membrane structure, digestion of lipids, transport lipids

65
Q

functions of cholesterol

A

formation of hormones, structural component of ell membrane and lipoproteins, synthesis of bile acids (fat digestion)

66
Q

RDA for Toal fat

A

none

67
Q

acceptable macronutrient distribution range of kcal from fat percentage

A

20 to 35 %

68
Q

acceptable macronutrient distribution range of kcal from fat in grams

A

44 to 78 of 2000 kcal

69
Q

dietary guidelines limit saturated fat to what percentage of total calories

A

10%

70
Q

typical saturated fat intake

A

11% of total calories

71
Q

where is the first place you would see a deficiency in essential fatty acids

A

skin

72
Q

dietary guidelines for limits on dietary cholesterol

A

none

73
Q

does dietary cholesterol have an effect on blood cholesterol

A

very little

74
Q

what happens if you have excessive omega 3

A

bleeding and hemorrhagic stroke

75
Q

how does cardiovascular disease develop

A

plaque increase in size and stiffens, blood vessels become narrow and inflexible

76
Q

non controllable risk factors for cardiovascular disease

A

men over 45 years, women over 55 years, males, hereditary

77
Q

controllable risks for cardiovascular disease

A

smoking, high blood pressure, high cholesterol, inactivity, excess body fat, diabetes

78
Q

medications to lower LDL cholesterol

A

statins, resins, absorption inhibitors

79
Q

medications to raise HDL cholesterol

A

niacin

80
Q

medications to lower blood triglycerides

A

fibrates

81
Q

two surgical treatments for cardiovascular disease

A

percutaneous transluminal coronary angioplasty and coronary artery bypass graft

82
Q

how is majority of energy stored in the body

A

fatty acids then converted to ATP by muscle cells

83
Q

does fat provide more energy than carbs

A

yes 2x

84
Q

what does the ability of muscles to use fat depend on

A

intensity of exercise

85
Q

does the body burn fat at higher or lower intensity exercise

A

lower

Nutrition & Physical Activity (3 decks)

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