Lipids

Question 1

Lipids, Fats, and Oils

Answer 1

Lipids: compounds that include triglycerides (fats & oils), phospholipids, and sterols
Fats: lipids solid at room temp.
Oils: lipids liquid at room temp.

Question 2

% of energy supplied by fat cells

Answer 2

60% at rest

Question 3

Maintain structure and heath of cells (think cell-wall)

Answer 3

phospholipids and sterols

Question 4

Fat’s role in the body

Answer 4

energy stores, muscle fuel, emergency reserve, padding, insulation, cell membranes, raw materials (converted to hormones, bile, and vitamin D as needed)

Question 5

Triglyceride structure

Answer 5

glycerol backbone + 3 fatty acids

fatty acids vary in chain length and saturation

Question 6

Chain Length of a fatty acid

Answer 6

number of carbons

Question 7

saturation of a fatty acid

Answer 7

number of hydrogens

Question 8

saturated fatty acid, saturated fats

Answer 8

every bond is filled with hydrogen
foods with low _________ are healthier
_are linked with cardiovascular disease and obesity
found mainly in animal products (less in some vegetable oils and hydrogenated fats)
also coconut and palm oil

Question 9

unsaturated fatty acid

Answer 9

some hydrogens are missing
1 missing hydrogen= monounsaturated
2+ missing H’s= polyunsaturated

Question 10

Plant fat is mainly

Answer 10

unsaturated fat

Question 11

Which oils are healthiest?

Answer 11

olive and canola oil (plant oils) because they have less saturated fat
there is no difference in calorie or total fat content between oils, only types of fat contained in each oil (saturated or unsaturated)

Question 12

Soft fat

Answer 12

healthier, but less stable form of fat
mainly unsaturated fatty acids
melts more easily (is less stable and used less in manufacturing)
ex: polyunsaturated (can turn rancid, susceptible to microbial growth)

Question 13

Hard Fat

Answer 13

contains more saturated fat; is more stable, more resistant to oxidation,
cheaper, used more in processed foods

Question 14

hydrogenation

Answer 14

forms trans fatty acids, makes the fats more saturated by adding hydrogens
hydrogens are all on the same side of the carbon chain (unique)
trans fats linked with cardiovascular disease and obesity
“partially hydrogenated oil”=trans fat

Question 15

Essential Fatty Acids

Answer 15

need them to live, our bodies can’t make (obtained from food)
polyunsaturated, body readily stores them
health benefits: BP, clot formation, blood lipid concentration, immune/inflammatory response

Question 16

types of essential fatty acids

Answer 16

Linoleic: omega-6
Linolenic: omega-3

Question 17

Omega 6 fatty acid

Answer 17

linoleic essential fatty acid, found in seeds of plants, oils from seeds
vegetable oils, seeds, nuts, whole grain foods
lowers total cholesterol, and LDL cholesterol

Question 18

omega 3 fatty acids

Answer 18

linolenic essential fatty acid,
role in metabolism, normal growth and development, primarily in fish oils
may protect against cancer
DHA & EPA ?
concerns: pregnant/lactating women & children, watch for mercury in fish, supplements not advised for these ppl

Question 19

phospholipids

Answer 19

glycerol + 2 fatty acids +phosphate group…
ex: lecithins
roles: emulsifiers, cell membrane, not essential, made by liver
soluble in water and fat

Question 20

cholesterol

Answer 20

is a sterol (sterol=a class of lipids)
only in animal fat (meat, eggs, fish, poultry, dairy)
NOT essential (can be made by body)
made in liver
can be made into bile or travel via blood to body cells
less of a health risk in diet than saturated & trans fats, however raises body cholesterol, increases risk of heart disease

Question 21

cutting ___ & ___ lowers LDL cholesterol

Answer 21

saturated fat and trans fat

Question 22

Trans-fatty acids

Answer 22

raise LDL, lower HDL, produce inflammation

found in most margarins and all shortening

Question 23

Monounsaturated Fat

Answer 23

healthy replacement for sat. and trans fat
ex: olive oil, contains phytochemicals
lower rates of heart disease in mediterranean where they use lots of olive oil

Question 24

Fat Digestion

Answer 24

goal: dismantle triglycerides (bile breaks it down) monoglycerides, fatty acids, and glycerol
fats are hydrophobic where digestive enzymes are hydrophilic

Question 25

Recommended fat intakes

Answer 25

total fat=20-35% of calories per day
saturated fat = <10% daily calories
about 1 tsp per meal

Question 26

Fat supplies which vitamins

Answer 26

A, D, E, K

Question 27

Equivalents of 5 grams of fat / 45 calories

Answer 27

oil: 1 tsp
mayo: 1.5 tse
cream cheese: 1 Tbsp.
sour cream: 1.5 Tbsp.