Lipids

Question 1

Primary Source of Lipids:

Answer 1

Cooking Oils

Question 2

Are Lipids/Fats “Virtue Less”?

• Lipids/fats are a ___ ____
• We need ____ ___ ___ for ___ ____
• For healthy ___ and ____, we are encouraged to restrict ___ ____ calories to less than ___ of daily calories.
• Certain lipids such as ____ ____ ____ perform unique functions.

Answer 2

• Lipids/fats are a dietary paradox.
• We need essential fatty acids for healthy tissue.
• For healthy hearts and arteries, we are encouraged to restrict lipid-derived calories to less than 30% of daily calories.
• Certain lipids such as Omega-3 fatty acids perform unique functions.

Question 3

Role In The Body

• S
• P
• P
• C
• C

Answer 3

• Source of fuel
• Protection of vital organs
• Precursor for hormones
• Component of cell structures (phospholipids and sterols)
• Cholesterol (a sterol) serves as precursor for bile and Vitamin D

Question 4

Source of Fuel

1 gram of fat provides ___ kcal.q

_____ source of energy;_____ as much as carbohydrate and protein.

Answer 4

q 1 gram of fat provides 9 kcal.q Concentrated source of energy; twice as much as carbohydrate and protein.

Question 5

Protection of Vital Organs

•Lipids/fats protect the vital organs from ___ ___
The insulating layer of fat just beneath the skin is made mostly of _____

Answer 5

•Lipids/fats protect the vital organs from mechanical shock.•The insulating layer of fat just beneath the skin is made mostly of triglycerides.

Question 6

Cholesterol

–> Bile

–>Vit D

Answer 6

–> Bile

–>Vit D

Question 7

Role of Lipids in the Diet
• Contribute to___ ____ _____
• Provide ____ (we feel ____when we eat it)
• Transport ____ ___ _____( _ _ _ _)

Answer 7

• Contribute to flavor, tenderness and palatability
• Provide satiety (we feel satisfied when we eat it)
• Transport fat-soluble vitamins: A, D, E, and K

Question 8

Chemical Nature of Lipids

1.Triglycerides (__ n ___)
• _____+ _____
Types: ___ ___ ___ ( ___ and ___)

2. Phospholipids (such as____)
3. Sterols (such as ____)

Answer 8

1.Triglycerides (fats and oils)
• Glycerol (1 per triglyceride)
• Fatty acids (3 per triglyceride)
•Saturated
•Monounsaturated
•Polyunsaturated
• Omega – 6
•Omega – 3
2.Phospholipids (such as lecithin)

3. Sterols (such as cholesterol)

Question 9

Structural formulas for omega 3 and omega 6 fa

Question 10

Comparison of Dietary Fat

Mostly saturated

Mostly monounsaturated

Mostly polyunsat

Question 11

Essential Fatty Acids

• Linoleic acid
• Linolenic acid

Answer 11

• Linoleic acid
• Linolenic acid

Question 12

Sources of Omega Fatty Acids

Omega 6:

____ acid–> _____ ____ ___ ____ ____ ( ___ ___ ___ ___ ____ ___ )

____ acid ____ (or can be made from ___ acid)

Omega 3:

_____acid –>___ and____ (___ ___ ____ ____ _____ and ____made from canola and soybean oil)

__ and ___ –> ____ ___, _____and ____ (mackerel, salmon, bluefish, mullet, sablefish, menhaden, anchovy, herring, lake trout, sardines, tuna)

(or can be made from linolenic acid)

Answer 12

Linoleic acid Leafy vegetables, seeds, nuts, grains, vegetable oils (corn, safflower, soybean, cottonseed, sesame, sunflower)

Arachidonic acid Meats, (or can be made from linoleic acid)

Linolenic acid Fats and oils (canola, soybean, walnut, wheat germ, margarine and shortening made from canola and soybean oil)

EPA and DHA Human milk

Shellfish and fisha (mackerel, salmon, bluefish, mullet, sablefish, menhaden, anchovy, herring, lake trout, sardines, tuna)

(or can be made from linolenic acid)

Question 13

Deficiency of Essential Fatty Acids

• Patients maintained on ___ (___ ___ ___)*
• Infants maintained on ___ ___ ___
* TPN is the ____ provision of all necessary nutrients:___ ___ ____ ___ ___ ____

Answer 13

• Patients maintained on TPN (Total Parental Nutrition)*
• Infants maintained on low-fat diet

* TPN is the intravenous provision of all necessary nutrients: protein, carbohydrates, lipids, vitamins, minerals, and electrolytes.

Question 14

Symptoms

(as revealed in animal studies)

• ___ ____ also applies to ____
• __ ___
• __ and ___ ____
• ___ and ___ ___
• __ ___

Answer 14

• Growth retardation: also applies in infants
• Skin lesions
• Kidney and liver disorders
• Neurological and visual problems
• Reproductive failure

Question 15

Phospholipids

Definition/Structure: Phospholipids are one of the three main classes of lipids

; these compounds are similar to triglycerides but have ___ (or another compound) and a ____-containing acid in place of ___ of the ____

Answer 15

Definition/Structure: Phospholipids are one of the three main classes of lipids; these compounds are similar to triglycerides but have choline (or another compound) and a phosphorous-containing acid in place of one of the fatty acids.

Question 16

Role of Phospholipids*

• Essential constituents of ___ ___
• Act as _____ (e.g. ___)

* It is not necessary to

Answer 16

Essential constituents of cell membranes
• Act as emulsifiers (e.g. Lecithin)

* It is not necessary to consume phospholipids as the body can synthesize them as needed.

Question 17

LDL and HDL

HDL delivers cholesterol to ____

HDL has several ____benefits such as____ ____ ____where HDL picks up fats from ___ __ ____ and carries them to the ____ for excretion

Answer 17

HDL delivers cholesterol to liver

HDL has several cardioprotective benefits such as reverse cholesterol transport where HDL picks up fats from blood vessel walls and carries them to the liver for excretion

Question 18

Role in the Body

1.Cholesterol
•____ (each day, approximately ____ are produced in an adult body).
•___ (____ circulation or _____ of cholesterol)
•Role of ___ in ___ _____

Answer 18

1.Cholesterol
•Synthesis (each day, approximately 700mg are produced in an adult body).
•Metabolism (enterohepatic circulation or recycling of cholesterol)
•Role of bile in lipid digestion

Question 19

Digestion of Fat

Very minor fat digestion in ___
Fat digested mainly into ____ and ____ by ___ enzyme released from ___

Bile made by ____ aids in___ ____ and ____

Fats are absorbed mostly as _____ and transferred to____ after_____ are____

Less than___of fat normally excreted in feces

Answer 19

Very minor fat digestion in stomach
Fat digested mainly into monoglycerides and fa by lipase enzyme released from pancreas

Bile made by liver aids in fat digestion and absorption

Fats are absorbed mostly as chylomicrons and transferred to lymph after triglycerides are resynthesized

Less than 5% of fat normally excreted in feces

Question 20

Lipoproteins

Definition: A lipoprotein is a biochemical assembly that contains both ___ and ____(____ ____ ___). Lipoproteins facilitate__ of ____

Answer 20

Definition: A lipoprotein is a biochemical assembly that contains both proteins and lipids (phospholipids, cholesterol and triglycerides). Lipoproteins facilitate transport of lipids.

Question 21

High-Density Lipoproteins (HDL)

oLipoprotein synthesized in part by the ___ and ____
oRemoves cholesterol from ___cells and other sources and transfers it to the other ____
oA ____ HDL is associated with high risk for cardiovascular disease.

Answer 21

oLipoprotein synthesized in part by the liver and intestine.
oRemoves cholesterol from dying cells and other sources and transfers it to the other lipoproteins.
oA low HDL is associated with high risk for cardiovascular disease.

Question 22

Low-Density Lipoproteins (LDL)

oLDL is composed primarily of ____
o___ LDL is associated with an increased risk for cardiovascular disease.
oNutrition experts recommend several approaches for lowering LDL-cholesterol.

Answer 22

oLDL is composed primarily of cholesterol.
oHigh LDL is associated with an increased risk for cardiovascular disease.
oNutrition experts recommend several approaches for lowering LDL-cholesterol.

Question 23

The Lipoproteins Compared

Answer 23

Chylomicron: mostly TG

VLDL: mostly TG

LDL: mostly cholesterol

HDL: mostly protein

Question 24

Risk Factors for Cardiovascular Disease

• ______
• ____
• _____
• ____

Answer 24

• Hyperlipidemia
• Smoking
• Hypertension
• Diabetes

Question 25

Lipid Profile

Sts set by

Answer 25

• Total cholesterol
• LDL
• HDL
• TG

National hearth lung and blood institute

Question 26

Total:

LDL

HDL

TG

Answer 26

< 200

<130

> 60

<200

Question 27

Trans-Fatty Acids: An Increasing Health Concern

•Related to increased risk of ___ and ____
•
•Adverse effects on ___ ____, ____ ___ and _____
•
•Adverse relationship to ____ function.

Answer 27

•Related to increased risk of heart disease and cancer.
•
•Adverse effects on metabolic function, insulin resistance and inflammation.
•
•Adverse relationship to cognitive function.

Question 28

Hydrogenation

Question 29

Ban Trans Fat?

Question 31

Potential Benefits of Omega-3 Fatty Acids

• Normal ___ and ___
• ____and___ of:

Answer 31

• Normal growth and development
• Prevention and treatment of:
• Heart Disease
• Hypertension
• Arthritis (Rheum and Osteo)
• Cancer
• Depression

Question 32

Recommended Intakes of Fat

1. RDA
2. The Committee on ___ and ____ has made the following recommendations:

• Reduce total fat intake to____ or less of energy intake.
• Reduce saturated fat intake to less than ___ of energy intake.
• Reduce cholesterol intake to_______________ daily.

Answer 32

1. RDA has not been established
2. The Committee on Diet and Health has made the following recommendations:

• Reduce total fat intake to 30% or less of energy intake.
• Reduce saturated fat intake to less than 10% of energy intake.
• Reduce cholesterol intake to less than 300 milligrams daily.

Question 33

How to Reduce Fat Intake????

Ø___ with ___ ___
Ø Higher intake of ___ ___ and ___ (indirect way)
Ø Be aware of ___ ____
Ø Use less __ ___ and ____

Answer 33

Ø Familiarity with food labels.
Ø Higher intake of fruits, vegetables and whole grains. (indirect way)
Ø Be aware of “invisible” fat.
Ø Use less butter, margarine and cooking oil.
Ø
Ø

Question 34

Alternatives to Fat: Fat Replacers

1.____-based
_____ (corn-derived)
_____ (oat fiber-derived)

2. ___-based

____

3. ____-based

_____

Answer 34

Alternatives to Fat: Fat Replacers

1.Carbohydrate-based
•Maltodextrin (corn-derived)
•Oatrim (oat fiber-derived)

2. Protein-based

•Simplesse

3. Fat-based

•Olestra

Question 35

Summary…

Ø Limit _____foods.
Ø Choose ___ ___ of meats
Ø __ ____on commercially prepared foods.
Ø Use more __ ___ ____. (they are low in fat)
Ø ___ ___ and ____ meat, fish, and poultry.

Answer 35

Ø Limit high-fat foods.
Ø Choose lean cuts of meat.
Ø Read labels on commercially prepared foods.
Ø Use more whole-grain products. (they are low in fat)
Ø Roast, bake, or broil meat, fish, and poultry.