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NUTR 120 > Module 2 > Flashcards

Module 2 Flashcards

1
Q

Lipids

A

Include fat and other substances that are dissolvable in organic substances (ethanol)

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2
Q

What are some high fat foods?

A

Vegetables:
- Avocado
- Coconut
- French fries

Milk and alternatives:
- Cheese
- Ice cream
- Regular milk

Grains:
- Doughnut
- Muffins

Meat and alternatives:
- Salmon
- Bacon
- Ground beef

Other:
- Butter
- Margarine
- Oil
- Potato chips
- Fudge

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3
Q

Are potatoes a high-fat food?

A

Only when you deep fry them (depends how you prepare them)

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4
Q

Triglyceride

A

Over 98% of fat is in this form that we eat
- structure dictates health or health risk

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5
Q

What are the two important aspects of fatty acids?

A
  1. chain length (how long or short)
  2. degree of saturation (as full as it can be of hydrogen)
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6
Q

What are the different lengths of fatty acid chains?

A

Short chain: 2-4 carbons
Medium: 6-12 carbons
Long (majority of what we’re eating: 14-122 carbons

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7
Q

What makes a fatty acid saturated?

A

In the carbon chain the carbons have to be attached to 4 things (not double bonds, as full of hydrogen as it can be)
Ex palmitic acid 16:0

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8
Q

Monounsaturated fatty acid (MUFA)

A
  • only one double bonded carbon
    Ex. oleic acid 18:1n-9 (omega-9)
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9
Q

Polyunsaturated fatty acids (PUFA):

A

two or more double bonded carbons
- linoleic acid 18:2n-6 (omega-6)
- alpha-linolenic acid 18:3n-3 (omega 3)

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10
Q

What are the two fish oils?

A

These are highly unsaturated
- Eicosapentaenoic acid (EPA) 20:5n-3 (reduces heart rate)
- Docosahexaenoic acid (DHA) 22:6n-3 (important for brain and eyes)

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11
Q

How can you tell if something is a unsaturated or saturated fatty acid?

A
  • solids are going to be saturated fats since there’s less double bonds (butter)
  • Unsaturated is going to be in a liquid state since it has many kinks due to the double bonds
  • coconut oil has highest amounts of saturates
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12
Q

Why are fats and oils that have more omega-3 fats worse for cooking with?

A
  • since it as a lot of double bonds it is more susceptible to oxidation and worse for health
  • try to store these in tight containers, dark places
  • monounsaturated fats are better for cooking with
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13
Q

Why are the polyunsaturated essential?

A

deficiency of fatty acids could cause:
- scaly dermatitis (inflammation of skin
- excess loss of water through skin
- impaired growth

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14
Q

How does fat play a role in our diet?

A
  1. Important source of energy (kcal)
  2. Provides essential fatty acids (linoleic and linolenic)
  3. brings along fat soluble vitamins (ADEK) to absorb it
  4. Palatability (mouth feel and taste) - allows for taste and aroma of foods
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15
Q

How does fat play a role in our body?

A
  1. Insulation - helps keep body warm
  2. Protection - protects skeleton and vital organs from falls
  3. Energy reserve - store kcal in adipose (fat) cells (reduce levels only by oxidizing/burning fat)
  4. Precursor for other biomolecules in body:
    - fatty acids make eicosanoids (biological messengers) and phospholipids for cell membrane
    - cholesterol makes bile acids for steroid hormones
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16
Q

Hydrogenation

A

Manufacturing/food processing practice

17
Q

What is the purpose of hydrogenation?

A
  1. Transform an oil (liquid fat) into harder fat (margarine)
    - purpose for spreadability
    - good for use in baking (vegetable oil, shortening)
  2. To enhance shelf life of processed foods (will not oxidize)
18
Q

Trans fatty acids (TFA)

A

Category of fatty acids produced during hydrogenation

19
Q

What’s the difference between naturally-occuring fatty acids and trans fatty acids structurally?

A

Naturally-occuring:
- have cis double bonds (kinks)
- more kinks makes the fat more liquidy

Hydrogenation produced fats:
- turns the cis double bonds into double linear trans bonds (not kinks)
- makes the fat solid
- similar structure to saturated fatty acids

20
Q

Food sources of Trans Fatty acis:

A

Processed foods containing:
1. Margarine
2. Hydrogenated/partially hydrogenated vegetable oil
3. Vegetable oil/shortening

21
Q

Examples of food that have trans fats:

A
  • Margarine (want to purchase non-hydrogenated)
  • Peanut butter
  • deep fried foods
  • pastry or batter (fish sticks, chicken nuggets)
  • most cookies and crackers
22
Q

Where are we getting most of our trans fats

A
  • mostly from baked foods
  • also fast food
23
Q

What does trans fats contribute to?

A

coronary heart disease

24
Q

What are the 3 processes after consuming fats?

A

Digestion: an enzymatic process - breakdown of whatever we’re eating to the smallest absorbable units
Absorption: take smallest units across absorptive surface of GIT into vascular (blood) or lymphatic system
Metabolism: various pathways nutrients take following digestion and absorption

25
Q

Bile acids

A

Made form cholesterol (made from liver, all you will ever need)
- Recycled 3-5x/meal

26
Q

What are bile acids required for?

A
  • emulsification of fat (suspending of fat in watery environment)
  • leads to formation of micelles
27
Q

What are lipoproteins?

A

carry/transport fats + cholesterol (fat package)
- exist only in blood/lymph

28
Q

What 4 things are all lipoproteins going to have?

A
  • cholesterol
  • triglycerides
  • proteins
  • phospholipids
29
Q

Important info about the chylomicron:

A
  • only present in blood particular period after eating meals (2-10hrs after eating, reflects how much fat was eaten)
30
Q

Important info about VLDL:

A
  • Made by/in the liver from excess carbohydrate and protein
  • becomes LDL
31
Q

Important about LDL:

A
  • circulates in blood and carries cholesterol to all body tissue
  • in healthy person should not rise (return to liver)
  • will not be taken up by liver if not needed
  • diet high in cholesterol = saturated fats + trans fats
32
Q

What is total blood cholesterol

A

Total cholesterol levels = LDL, VLDL, HDL (in mmoles/litre)
- if HDL<1.03mM or LDL>3.36mM, then increased heart disease

33
Q

When does the patient have to be aware of risk of coronary heart disease?

A

When total blood cholesterol reaches 5.2mM

34
Q

Hemorrhagic stroke

A

burst blood vessels (less common)

35
Q

Ischemic stroke

A

lack of oxygen (same pathogen of heart disease)

NUTR 120 (3 decks)

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