Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUT 1304 > Module 4 - lipids > Flashcards

Module 4 - lipids Flashcards

1
Q

What is a triglyceride and what how is it created?

A

the major form of lipid in food and in the body. Consist of three fatty acids attached to a glycerol molecule
- 3 fatty acids + glycerol = triglyceride + 3 H2O

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is a fatty acid and its structure?

A

organic molecule made up of chain of carbon linked to hydrogen atoms with an acid group
- Carboxylic acid group (COOH) and methyl group (CH3)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the 4 different lengths of chains and their characteristics?

A
  • short (4-7 carbons): liquid at cold temp
  • medium (8-12 carbons): solid in fridge, liquid at room temp
  • long (>12 carbons): solid at room temp
  • animal: 14- 22 carbons
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is saturated fatty acids and what is tropical oils?

A

SFA: a fatty acid in which the carbon atoms are bound to as many hydrogens as possible and which, therefore, contains no carbon double bonds
- increases risk of cardiovascular disease
TO: a term used in the popular media to refer to the saturated oils - coconut, palm, and palm kernel oil - that are derived from plants grown in tropical regions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is unsaturated fatty acids and what are the two types?

A

contains carbon-carob double bonds - liquid at room temp
- monosaturated: one double bond
- poly saturated: multiple double bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the difference between omega-3 and Omega-6?

A

O3: first double bond between 3rd and 4th (veg oil, EPA)
O6: forst double bond between the 6th and 7th bond (fish and meat)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the 3 types of triglycerides?

A

fatty acids, phospholipids, sterols

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what is the difference between cis configuration and trans configuration (trans fatty acids)?

A

CC: hydrogen atoms on the same side of double bond
TC: hydrogen atoms on opposite sides
- TFA: unsaturated fatty acids which is linked with increased cardiovascular disease
- hydrogenation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is an emulsifier and lecithin?

A

E - substances that allow water and fat to mix by breaking down large fat globules into small ones
L - a phosphoglycerate composed of glycerol backbone, two fatty acids, a phosphate group and molecule of choline

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is sterols?

A
  • composed of multiple chemical rings; cholesterol is the most known
  • needed for synthesizing hormones and vit d
  • plant sterols can reduce dietary cholesterol
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

When does digestion happen?

A
  • happens in the small intestine
  • some triglycerides digest due to lipase in the mouth and stomach
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is the role of bile?

A
  • bile from gallbladder breaks down fats
  • micelles: particles formed in the small intestine where the product of fat digestion are surrounded by bile acids. Facilitate the absorption of fat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the role of enzymes?

A
  • pancreatic lipases digest triglycerides into fatty acids and monoglycerides
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How is micelles formed?

A
  • digested products, cholesterols and fat-soluble vitamins mix with bile to form micelles
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is the absorption process?

A
  • micelles facilitate the absorption of lipids into mucosal cells
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What needs to be available to absorb fat soluble vitamins?

A

dietary fibers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is the post-prandial state?

A

the time following a meal when nutrients from the meal are being absorbed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the difference between water-soluble fats and water-insoluble fats?

A

WS: short-medium chains of fatty acid that enter the bloodstream directly
WI: Long chain fatty acids must be transformed into triglycerides first by mucosa cells and added with cholesterol, phospholipids and protein.

9
Q

What is the function of chylomicron?

A
  • circulates the blood; triglycerides are broken down by lipoprotein lipase into fatty acids and glycerol
10
Q

What is chylomicron remnants and VLDL have to do with each other?

A

liver synthesizes and disassembles chylomicron remnants, incorporating triglycerides into very-low-density lipoproteins?

11
Q

What is VLDL (very low density lipoproteins) and how is it effected by lipase?

A

VLDL: lipoproteins assembled by the liver that carry lipids from the liver and deliver triglycerides to body cells
- act on VLDL in a similar way to chylomicrons

12
Q

What is IDL (intermediate-density lipoproteins) and what is LDL (low density lipoprotein)?

A

IDL - comes after VLDL is transformed
LDL - lipoproteins that transport cholesterol to cells. High LDL-cholesterols increase the risk of cardiovascular disease.

13
Q

What is the function of LDL?

A

main cholesterol delivery system
- Apo B protein on LDL binds to LDL receptors on cell membrane allowing cholesterol uptake

13
Q

How is cholesterol regulated by LDL?

A

LDL uptake suppresses cellular cholesterol synthesis, helping maintain healthy LDL levels
- statins (drug): helps with cholesterol uptake by increasing LDL levels

14
Q

What is HDL and what does it help?

A

HDL: transports excess cholesterol back to the liver for elimination
- high levels of HDL decreases the risk of cardiovascular disease

14
Q

What is the function of bile?

A

synthesized in the liver and aids fat absorption and is partially eliminated in feces, helping to regulate cholesterol levels

14
Q

What is the regulatory function of cholesterol and fatty acids?

A

synthesize hormones and regulate functions like blood pressure and clotting

15
Q

What is eicosanoids and its function?

A

EC: regulatory molecule, including prostaglandins and related compounds, that can synthesized from OM 3 and 6.
OM3: anti-inflammatory
OM6: inflammatory

15
Q

what is the OM3 index?

A

the sum of EPA and DHA in RBC; indicates cardiovascular disease risk

16
Q

What is dietary fats and its function?

A

replacing saturated fats with polyunsaturated fats lowers cardiovascular disease risk
Essential fatty acids deficiency: a condition characterized by dry scaley skin and poor growth that results when the diet does not supply the acids

17
Q

What is cardiovascular disease?

A

caused by damage to blood vessels, leading to heart attacks and stroke
- linked to high intakes of saturated fats and low intake of polyunsaturated fats have higher incidence

17
Q

What is atherosclerosis and atherosclerosis plaque?

A

A - lipids and fibrous material buildup in arteries, leading to blood blockage
AP - the cholesterol-rich material that is deposited in the arteries of individuals with atherosclerosis

18
Q

What is oxidized LDL- cholesterol and scavenger receptors?

A

OLDL: formed when the cholesterol in LDL particles is oxidized by reactive oxygen molecules. key in atherosclerosis because it caused inflammation
SR: proteins on surface of macrophages that bind to OLDL-cholesterol

19
Q

What is the link between dietary lipids and heart disease?

A

saturated fats raise LDL cholesterol levels; trans fats raise LDL and lower HDL

20
Q

What is the importance of OM3/6 in diet?

A

increases fatty acid oxidation in the liver, reducing VLDL and LDL levels
- reduce arrythmias and inflammations, protecting against cardiovascular disease

20
Q

What is the benefits of Vit B and moderate alcohol on the heart?

A

have benefits for heart disease

20
Q

What is the link between dietary fats and breast/ colon cancer?

A

high fat/ processed and red meat consumption increase risk; OM3 reduces risk

21
Q

What are some dietary facts about fat in the Canadian diet?

A

fat intake: 31% of energy in typical Canadian diet
dietary diversity: emphasis on including whole grains, legumes, vegetables and fruits for fiber and nutrients

22
Q

what are the AMDR for linoleic and alpha-linolenic acids?

A

5%-10% for linoleic acids; 0.6%-1.2% from alpha-linolenic acid

23
Q

What is the AI and AMDR of fatty acids for pregnant/ lactating women?

A

higher AI, but no increase for AMDR

23
Q

What are the health guidelines for fats?

A

not specific limits for cholesterol, saturated fat, or trans fat, but should be minimized

24
Q

What is the DV% for fats?

A

10%

25
Q

What is the portfolio diet?

A

lowers serum cholesterol and reduces heart disease risk
- soluble fiber, plant sterols, soy protein, nuts

26
Q

What is the DASH diet?

A

focused on reducing hypertension through lower sodium and promoting low-fat dairy and unsaturated fats

NUT 1304 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions