Module 3 - Fat Flashcards

1
Q

what are the three types of fats?

A

phospholipids
sterols
triglycerides

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2
Q

what is the fat in eggs?

A

lecithin a type of phospholipid

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3
Q

lecithin:

A

two fatty acids, a phosphate group and a molecule of choline make up the phospholipid known as lecithin, lecithin is also an emulsifier

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4
Q

what % of dietary lipid intake do phospholipids account for

A

10%

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5
Q

soy can be a substitute emulsifier in place of eggs and may be linked to…

A

Lower cholesterol

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6
Q

one egg yoke contains…

A

200mg of cholesterol

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7
Q

cholesterol is required for:

A

synthesis of sex hormones, adrenal hormones, bile acids

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8
Q

plant sterols

A

compete with dietary sterols and can reduce absorption of cholesterol

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9
Q

How is it that plant sterols and stanols decrease body cholesterol levels?

A

sterols and stanols decrease dietary cholesterol absorption

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10
Q

why is milk and margarine fortified with vitamin D?

A

because it is only consumed through a short list of foods including fatty fish, eggs, some liver oils,

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11
Q

triglycerides

A

most abundant type of lipid in our diet; glycerol molecule and 3 fatty acid chains

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12
Q

unsaturated fatty acids

A

one or more double bond; liquid at room temp

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13
Q

saturated fatty acid

A

no double bonds; solid at room temp

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14
Q

short carbon chains in fatty acids…

A

can cause a saturated fatty acid to have liquid characteristics at room temperature

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15
Q

monounsaturated fat

A

triglyceride fatty acid with 1 double bond

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16
Q

polyunsaturated fat

A

triglyceride fatty acids with more than 1 double bond

17
Q

coconut oil

A

mostly saturated fats but also has some monounsaturated and polyunsaturated fats

18
Q

olive oil

A

monounsaturated fats but also has some saturated fats and polyunsaturated fats

19
Q

fatty acid nomenclature

A

first number represents number of carbons and second number represents number of double bonds

20
Q

Laurie acid has 12 carbons and is saturated what is the nomenclature

A

Laurie acid (12:0)

21
Q

trans fatty acid

A

no known health benefits; naturally found in milk butter and meat but also found in hydrogenated oils

22
Q

omega 6 polyunsaturated fatty acids

A

needed for cell signalling, epithelial cell function, cell membranes, blood clotting, and are found in eggs, meat

23
Q

omega 3 fatty acid

A

needed for cardiovascular system, platelet, nervous system function and are found in canola oil, soybean, fish and flaxseed

24
Q

Which of the following statements about fatty acids and/or triglycerides is true?

A

The length of the fatty acid carbon chain can determine the physical state of a dietary fat.

25
Which of the following helps with breaking down larger triglyceride (TAG) molecules to allow enzymes to access the triglyceride for digestion?
bile
26
After fatty acids and glycerol molecules have been absorbed, they are carried by _________ through the _________.
chylomicrons, lymphatic vessels
27
Chylomicrons
are lipoproteins (lipid + protein molecule) that carry all diet-derived lipids, including triglycerides, sterols (for example, cholesterol) and phospholipids.
28
where is bile made?
liver
29
where is bile stored and released from?
gallbladder
30
describe differences in length of fatty acid chain
longer = less saturated short - medium - long butter - coconut - olive oil
31
longer triglycerides are more likely to be stored in...
adipose tissue
32
fat AMDR
20-35% of total kcal from fat
33
fat RDA
there is none because not enough data was available when RDA was written