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Hunt 141 > Lipids/fats > Flashcards

Lipids/fats Flashcards

1
Q

what macronutrient provide energy

A

carbs, fat, protein, alcohol (not nutrient but does provide energy)

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2
Q

what is the definition a lipid

A

any class of organic compound that fatty acids, insoluble in water but soluble in organic solvents

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3
Q

are natural oils, waxes and steroids considers as lipids

A

yes

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4
Q

what is the function of lipids

A

source of energy

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5
Q

function of lipid can provide ____ to maintain body temp

A

insulation

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6
Q

what is the order of fats and lipids (diagram)

A

beta oxidation > acetyl CoA > citric acid cycle > electron transport chain
beta oxidation > acetyl CoA > lipogenesis > fat/lipid

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7
Q

what are the 5 main types of lipids

A
  • triglycerides
  • fatty acids
  • phospholipids
  • sterols (sex hormones)
  • fat soluble vitamins
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8
Q

what are the two types of phospholipids

A

sphingolipids
prostaglandins

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9
Q

triglycerides have how much of dietary lipid

A

> 90%

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10
Q

what is the structural component of triglyceride

A

glycerol + 3 fatty acids

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10
Q

what is the structural component of triglyceride

A

glycerol + 3 fatty acids

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11
Q

how are 3 fatty acids bound to glycerol

A

dehydration synthesis

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12
Q

what is an ester bond

A

the structural component of triglycerides

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13
Q

what is the definition of fatty acids

A

chains of carbon molecules with methyl group at one end of the chain and carboxyl group at the other end of the chain

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14
Q

what can fatty acids relate to

A

building blocks

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15
Q

what end to you count carbons from

A

methyl/omega end

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16
Q

what are the 3 key parts of a fatty acid

A
  1. length of chain
  2. double bonds
  3. position of 1st double from methyl
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17
Q

short chain fatty acid has how many carbons

A

C2-C6

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18
Q

medium chain fatty acid has how many carbons

A

C8-C12

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19
Q

long chain fatty acid has how many carbons

A

> 14

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20
Q

very long chain fatty acid has how many carbons

A

> 22

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21
Q

how long are most fatty acids in the diet

A

C10-C22
medium -very long

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22
Q

what is the affect of the number of double bonds

A

affects melting point

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23
Q

how many double bond does saturated fats have

A

none - w/ hydrogen

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24
Q

1 double bonds means it will what kind of fat

A

monounsaturated

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25
Q

more than one double bond means it will be what kind of fat

A

polyunsaturated

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26
Q

what kind of fat does trans fatty acids act like

A

saturated fats

27
Q

if a fatty acid has C18:0 what does this mean and which one is it

A

18 carbons, zero double bons = saturated fate

28
Q

if a fatty acid has C18:1n-9 what does this mean and which one is it

A

18 carbons: 1 double bond (double bond located 9 from carbons from methyl end) = monounsaturated fat

29
Q

if a fatty acid has C18:3n-3 what does this mean and which one is it

A

18 carbons, 3 double bonds (each double bond has 3 carbons inbetween) = polyunsaturated

30
Q

essential fatty acid
humans are not able to make a double bond w/ the first ___ carbons from methyl end

A

6

31
Q

what are some deficiency symptoms of EFA

A

growth retardation, reproductive failure, skin lesions, kidney and liver disorders, visual problems

32
Q

T/F
triglyceride will have one fatty acid attached to the glycerol backbone

A

false will have a mixture

33
Q

what allows phospholipids to have a unique role in the body

A

chemical structures

34
Q

phosphate part of phospholipids is hydrophilic or hydrophobic

A

hydrophilic ( water loving)

35
Q

fatty acid part of phospholipids is hydrophilic or hydrophobic

A

hydrophobic (water hatting

36
Q

where are sphingolipid primarily found

A

in the brain and nervous tissue

37
Q

sterols have a multiple ring structure
T/F

A

true

38
Q

where are sterols found in

A

plants and animal foods

39
Q

what are sterols the starting material for

A

bile acids, sex hormones, vitamin D

40
Q

cholesterol is only found where

A

in animal food

41
Q

what is a high source of fats

A

Butter, margarine

42
Q

what is the recommended intake for saturated fats

A

no more than 10% of energy

43
Q

lipid digestion process

A

chewing > solid fats liquefy > formation of fat globules > lingual lipase released in mouth > bile acids released from gallbladder

44
Q

what is the substance digested in lipases

A

fats emulsified by bile

45
Q

what process starts when fat get absorbed

A

glycoprotein

46
Q

where does dietary fat adventially go

A

liver

47
Q

what is the definition of lipoprotein

A

biochemical assembly group whose purpose is to transport hydrophobic lipid molecules in water as in blood or extracellular fluid

48
Q

what is albumin role in lipid transport

A

transport free fatty acids from adipose tissue to peripheral tissue

49
Q

in 2009-2019 what disease caused the most deaths

A

heart disease

50
Q

what are some strategies to increase the proportion of women in CVD

A
  • be inclusive
  • exchange knowledge
  • meet women in community
  • remove barrier
51
Q

why we need fats

A

brain development, support absorption of vitamins, structural component of cells, healthy heat, source of energy

52
Q

what type of fat is coconut oil and butter high in

A

saturated fat

53
Q

what type of fat is olive oil high in

A

monounsaturated fat

54
Q

what type of fat is sunflower and safflower oil high in

A

omega-6

55
Q

what type of fat is flaxseed oil high in

A

omega-3

56
Q

what are some dietary recommendation for oils

A
  • oils from unprocessed foods e.g. nuts
  • replace SFA w/ MUFA and PUFA
  • genetic modification
57
Q

when does a food not need to be labelled as Genetically modifyed

A

when the food has been processed to remove all genetically modifies DNA or protein and doesn’t not have altered characteristics

58
Q

how do SFA affect our health

A

negatively affect LDL (bad) cholesterol levels which increase risk of heart disease

59
Q

how does trans-fatty acids affect health

A

negatively affect blood lipids which increase the risk of heart disease more than saturated fat

60
Q

how does MUFA and PUFA affect our health

A

unsaturated fats can improve cholesterol levels and reduce risk of heart disease

61
Q

how does margarine and butter differ in ingredients

A

margarine = high process
butter = small ingredients

62
Q

what is margarine high in and increased what diseases

A

trans-fatty acids
increases CVD

63
Q

what is hydrogenation technique

A

taking vegetable oil and turning them into margarine - adding back hydrogen - less double bonds, cis bonds become trans-bonds

64
Q

why doesn’t margarine decompose as quickly as butter

A

because is contains milk = source of protein that micro-organisms thrive in

65
Q

why might margarine be better than butter - even though butter is seen as more natural and “better”

A

margarine replaces SFA with MUFA and PUFA

66
Q

what is the better option margerine or butter

A

hard to determine because both have positives and negatives
but… do you need spreads?

Hunt 141 (15 decks)

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