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NUTR 302 (Test #2) > Lipids (Section 1) > Flashcards

Lipids (Section 1) Flashcards

1
Q

What is the definition of lipids as it relates to nutrition?

A

Soluble in organic solvents

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2
Q

Lipids can be classified into which 3 categories?

A

Simple Lipids
Compound Lipids
Derived Lipids

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3
Q

Simple Lipids consist of what?

A

FA
TG
DG
MG
esterified lipids

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4
Q

Compound Lipids consist of what?

A

Phospholipids (phosphate + lipid)
Glycolipids (glucagon + lipid)
Lipoproteins (protein + lipid)

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5
Q

Derived Lipids consist of what?

A

Products of esterified lipids (i.e. cholesterol)

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6
Q

Fatty Acids are considered what kind of lipids & made up of what two components?

A

Simple Lipids

Hydrocarbon Chain + Carboxylic Acid End

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7
Q

The Carboxyl End in FA’s is _____ and attaches to _____?

A
  • Carboxyl end is Polar
  • Attaches to Water (water soluble)
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8
Q

The Hydrocarbon End in FA’s is _____ and attaches to _____?

A
  • Hydrocarbon end is Non-Polar
  • Attaches to Fat [away from water] (fat soluble)
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9
Q

In Saturated Fat’s, Hydrocarbon’s are _____ saturated with hydrogen, and _____ at room temperature?

A

Fully Saturated
Solid @ Room Temperature

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10
Q

Unsaturated Fat’s can be characterized by the presence of ______ and is ______ at room temperature?

A

Presence of Double Bonds
Liquid @ Room Temperature

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11
Q

Trans Fat has a _____ hydrocarbon chain, and is generally considered ______ for consumption?

A

Straight Hydrocarbon Chain
Not Recommended for Consumption

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12
Q

Trans Fat occurs ______ in meat & dairy, but is produced mainly from ______ in commercial food processing?

A

Occurs Naturally in Meat & Dairy
Produced from Hydrogenation

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13
Q

Cis Fat has a _____ hydrocarbon chain, and is generally considered ______ for consumption?

A

Bent Hydrocarbon Chain
Generally Safe for Consumption

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14
Q

The primary benefit of Trans Fat is?

A

Increased Shelf Life

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15
Q

The Hydrogenation process in producing Trans Fat changes _____ fat to ______ fat.

A

Liquid Fat to Solid Fat

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16
Q

In FA’s the hydrophobic portion is the portion with or without the double bond, and likes what?

A

Without the double bond, likes fat.

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17
Q

In FA’s the hydrophilic portion is the portion with or without the double bond, and likes what?

A

With the double bond, likes water.

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17
Q

In FA’s the hydrophilic portion is the portion with or without the double bond, and likes what?

A

With the double bond, likes water.

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18
Q

Monounsaturated Fat (MUFA) contains how many double bonds and what are some examples?

A

One Double Bond

  • Olive Oil
  • Avocado
  • Canola
19
Q

Polyunsaturated Fat (PUFA) contains how many double bonds and what are some examples?

A

2+ double bonds

  • Soybean
  • Safflower
  • Sunflower
  • Corn
  • Fish
  • Flax
20
Q

Short Chain Fatty Acids consist of what 3 acids?

A

(2:0) Acetic Acid
(3:0) Propionic Acid
(4:0) Butryic Acid

21
Q

Medium Chain Fatty Acids are anything above how many carbon bonds?

A

Anything above 4

22
Q

Medium Chain Fatty Acids consist of what 3 acids?

A

(6:0) Caproic Acid
(8:0) Caprylic Acid
(10:0) Capric Acid

23
Q

What are some examples of Long Chain Fatty Acids ?

A
24
Q

Omega-3 Unsaturated Fatty Acids are found most commonly found in?

A

Fish

25
Q

By what mechanisms do Omega-3 Unsaturated Fatty Acids reduce the risk for heart disease?

A

By decreasing platelet aggregation & decreasing blood lipids.

26
Q

When counting to identify a double bond from the “methyl” end, which direction do you begin counting from?

A

Left to Right

27
Q

When counting to identify a double bound from the “carboxyl” end, which direction do you begin counting from?

A

Right to Left

28
Q

Why do Omega-3 & Omega-6 Fatty Acids need to come from dietary sources?

A

Because humans lack the enzymes to digest the double bonds found in them.

29
Q

What are Essential Fatty Acids considered “essential” ?

A

Because they are not found in the body.

30
Q

What are some examples of Essential Fatty Acids?

A

Linoleic Acid
Alpha-Linolenic

31
Q

What is the AMDR recommended intake of Linoleic?

A

12-17 g/d

32
Q

What is the AMDR recommended intake of Omega-3?

A

1.1-1.6 g/d

33
Q

Eicosanoids are what kind of essential fatty acid?

A

20 carbon fatty acid derivatives produced from arachidonic or omega-3 fatty acids

34
Q

What are 3 classes of Eicosanoids?

A

Prostaglandins
Thromboxanes
Leukotrienes

35
Q

Eicosanoids have what physiological effects in the human body?

A

Vasodilation
Vasoconstriction
Platlet Aggregation
Chemotaxis
Hormone Secretion

36
Q

Triglycerides are what % of dietary fat?

A

95%

37
Q

The structure of TG’s consists of what?

A

Glycerol Backbone + 3 FA Tails

38
Q

The structure of phospholipids consists of what?

A

Glycerol Backbone
One or more FA
One Phosphate

39
Q

How are phospholipids formed?

A

From having a polar head group

40
Q

Where are sterols found?

A

Only in Animal Products
(Cholesterol is most common)

41
Q

Is Cholesterol Essential?

A

No > can be synthesized in the body.

42
Q

Sterols are an essential component of what?

A

Cell Membrane

43
Q

Sterols (cholesterol) are the precursor of what?

A

Other Steroids:
- Bile Acid
- Sex Hormones
- Vit. D

44
Q

Sterols along with Phospholipids make up the remaining ___ % of fats in the diet?

A

5%

NUTR 302 (Test #2) (7 decks)

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