Lipids/fats Flashcards

(67 cards)

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
1 double bonds means it will what kind of fat
monounsaturated
25
more than one double bond means it will be what kind of fat
polyunsaturated
26
what kind of fat does trans fatty acids act like
saturated fats
27
if a fatty acid has C18:0 what does this mean and which one is it
18 carbons, zero double bons = saturated fate
28
if a fatty acid has C18:1n-9 what does this mean and which one is it
18 carbons: 1 double bond (double bond located 9 from carbons from methyl end) = monounsaturated fat
29
if a fatty acid has C18:3n-3 what does this mean and which one is it
18 carbons, 3 double bonds (each double bond has 3 carbons inbetween) = polyunsaturated
30
essential fatty acid humans are not able to make a double bond w/ the first ___ carbons from methyl end
6
31
what are some deficiency symptoms of EFA
growth retardation, reproductive failure, skin lesions, kidney and liver disorders, visual problems
32
T/F triglyceride will have one fatty acid attached to the glycerol backbone
false will have a mixture
33
what allows phospholipids to have a unique role in the body
chemical structures
34
phosphate part of phospholipids is hydrophilic or hydrophobic
hydrophilic ( water loving)
35
fatty acid part of phospholipids is hydrophilic or hydrophobic
hydrophobic (water hatting
36
where are sphingolipid primarily found
in the brain and nervous tissue
37
sterols have a multiple ring structure T/F
true
38
where are sterols found in
plants and animal foods
39
what are sterols the starting material for
bile acids, sex hormones, vitamin D
40
cholesterol is only found where
in animal food
41
what is a high source of fats
Butter, margarine
42
what is the recommended intake for saturated fats
no more than 10% of energy
43
lipid digestion process
chewing > solid fats liquefy > formation of fat globules > lingual lipase released in mouth > bile acids released from gallbladder
44
what is the substance digested in lipases
fats emulsified by bile
45
what process starts when fat get absorbed
glycoprotein
46
where does dietary fat adventially go
liver
47
what is the definition of lipoprotein
biochemical assembly group whose purpose is to transport hydrophobic lipid molecules in water as in blood or extracellular fluid
48
what is albumin role in lipid transport
transport free fatty acids from adipose tissue to peripheral tissue
49
in 2009-2019 what disease caused the most deaths
heart disease
50
what are some strategies to increase the proportion of women in CVD
- be inclusive - exchange knowledge - meet women in community - remove barrier
51
why we need fats
brain development, support absorption of vitamins, structural component of cells, healthy heat, source of energy
52
what type of fat is coconut oil and butter high in
saturated fat
53
what type of fat is olive oil high in
monounsaturated fat
54
what type of fat is sunflower and safflower oil high in
omega-6
55
what type of fat is flaxseed oil high in
omega-3
56
what are some dietary recommendation for oils
- oils from unprocessed foods e.g. nuts - replace SFA w/ MUFA and PUFA - genetic modification
57
when does a food not need to be labelled as Genetically modifyed
when the food has been processed to remove all genetically modifies DNA or protein and doesn't not have altered characteristics
58
how do SFA affect our health
negatively affect LDL (bad) cholesterol levels which increase risk of heart disease
59
how does trans-fatty acids affect health
negatively affect blood lipids which increase the risk of heart disease more than saturated fat
60
how does MUFA and PUFA affect our health
unsaturated fats can improve cholesterol levels and reduce risk of heart disease
61
how does margarine and butter differ in ingredients
margarine = high process butter = small ingredients
62
what is margarine high in and increased what diseases
trans-fatty acids increases CVD
63
what is hydrogenation technique
taking vegetable oil and turning them into margarine - adding back hydrogen - less double bonds, cis bonds become trans-bonds
64
why doesn't margarine decompose as quickly as butter
because is contains milk = source of protein that micro-organisms thrive in
65
why might margarine be better than butter - even though butter is seen as more natural and "better"
margarine replaces SFA with MUFA and PUFA
66
what is the better option margerine or butter
hard to determine because both have positives and negatives but... do you need spreads?