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nutr 207 > Module 4 - Lipids part 1 > Flashcards

Module 4 - Lipids part 1 Flashcards

1
Q

Why fat is important?

A
  • building blocks for cell membranes
  • padding that protects your organ from shock
  • insulation to protect you from temperature extremes
  • essential fatty acid
  • raw material for important compounds (hormones and neutrons)
  • carrier of fat soluble vitamin (A,D,E,K)
  • in food they give satiety, taste, energy dense
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2
Q

true or false

Lipid are soluble in water

A

False

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3
Q

Give 3 examples of lipids

A

Triglycerides, phospholipids, sterols

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4
Q

Which lipid is found 95% of food and in the human body

A

Triglycerides

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5
Q

Which lipid is found in cell membranes

A

Phospholipids

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6
Q

Give 2 examples of sterols

A

Cholesterols, phytosterols

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7
Q

How is formed a triglyceride

A

By condensation reaction

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8
Q

What are the types of chain length in a fatty acid

A

Log-chain fatty acid
Medium chain
Short chain

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9
Q

Which chain of fatty acid is the most abundant one? And in what food are they found?

A

Long chain fatty acids (12 - 24C) they are found in meats, fish and vegetables

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10
Q

True or false

16 C is most abundant chain length in food

A

False, 18C

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11
Q

Saturated fat is solid or liquid in room temperature?

A

Solid

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12
Q

Does saturated fat contain double bonds

A

No

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13
Q

Does unsaturated fat have a double bond? And is he liquid or solid at room temperature

A

It contains one or more double bonds, and it is liquid at room temperature

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14
Q

What are the 3 ways that fatty acids differ form one another

A
  1. Length
  2. Degree of saturation
  3. Location of double bond
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15
Q

What are the name of the molecule of Omega 6 and Omega 3 and what are their saturation

A

Omega 6 : name - Linoleic acid, polyunsaturated with 2 double bonds

Omega 3: name - Linolenic acid, polyunsaturated with 3 double bonds

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16
Q

What are essential fatty acids?

A

Fatty acids that cannot be synthesized by humans

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17
Q

What are the most common and easily Omega available?

A

Omega 6

18
Q

What are the functions of the essential fatty acids

A
  • Provide raw material for eicosanoids
  • Serve as structural and functional parts of cell membrane
  • contribute lipids to the brain and nerves
  • assist in gene regulation
  • maintain outer structures of the skin thus protecting against water loss
  • help regulate genetic activities affecting metabolism
  • support immune cell function
19
Q

Omega 3 and omega 6 has pathways, in which H is added.
In the Omega 6 pathways what is the carbon and the amount of double bond in : linoleic Acid and Arachidonic Acid

In the Omega 3 pathways what is the carbon and the amount of double bond in : eicosapentaenoic acid and docosahexaenoic acid

A

Omega 6
Linoleic acid C18:2
Arachidonic acid C20:4

Omega 3
Eicosapentaenoic acid C20:5
Docosahexaenoic acid C22:6

20
Q

What is the health benefits of linolenic acid (omega 3)

A 
Heart health benefits
Supports immunity
Canaveral prévention
Cell membranes 
Brain function and vision
21
Q

What are the difference between eicosanoids that derived from omega 3 FA and those that derived from Omega 6 FA?

A

Eicosanoids derived from omega 3 FAs seem to have more cardiovascular benefits than those derived from omega 6.
Omega 6 eicosanoids tend to be pro-inflammatory and omega 3 are anti inflammatory

22
Q

Omega 3 eicosanoids have benefits on what?

A

Cardiovascular benefits :
Lower blood pressure through vains dilatation
Reduce unwanted blood clot formation
Protect against irregular heartbeat
Reduce inflammation in small vessels and capillaires

23
Q

Which foods you can find omega 3?

A

Fatty fish, walnuts, flaxseeds, chia seeds, hemp seeds and eggs

24
Q

How many times a week is recommended to eat fatty fish ( omega 3)

A

2 to 3 times/week

25
Q

Why it is better eating real fish instead of fish oil supplements ?

A
  1. By eating fish oil supplements there is a lacking of other beneficial nutrients found in fish
  2. Fish supplements is often made from fish skin and liver and it may have accumulated toxic concentrations of pesticides, heavy metals, industrial contaminants
  3. High levels of vitamin A And D
26
Q

Why eating unsaturated fat is recommended?

A

Because it may lower the bad LDL cholesterol and reduce risk of cardiovascular disease

27
Q

Give some examples of healthy unsaturated fats

A

Nuts, seeds, avocado, fatty fish, vegetable oil, soft margarine

28
Q

What are the benefits of monounsaturated fat

A

Lower bad cholesterol and keep the good cholesterol levels high

29
Q

What is the nutritional table of nuts

A

They contain: mono and polyunsaturated fats, fibre, protein, photochemical- antioxidants, plant sterol

30
Q

What are the % of milk fat

A

Whole milk 3.25%
Reduced fat 2%
Low fat 1%
Skim milk 0%

31
Q

What is the equivalence in health consequences between saturated fat and trans fat

A

Both increase blood LDL “bad” cholesterol

32
Q

Why trans fat was banned in Canada

A

Considered the worst type of fat for cardiovascular health

33
Q

Where was found trans fat ?

A

Highly processed foods

34
Q

What are the risks of trans fat in heart health?

A

Raise bad LDL cholesterol
Lower good HDL cholesterol
Produces inflammation in the body

35
Q

Why did they hydrogenate the food to create trans fat ?

A
  • to make liquid fat more solid at room temperature

- increases shelf life of food

36
Q

What is the major function of phospholipids?

A
  • Major constituents of cell membranes
  • emulsifiers
  • not essential in the diet
37
Q

What is an emulsifiers

A

A substance that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion

38
Q

What are sterols?

A

Large molecules consisting of interconnected rings of carbons atoms with side chains of carbon, hydrogen and oxygen

39
Q

What are the functions of sterols? And where are they found?

A
  • subgroup of steroids - sex hormones

- naturally found in plants and animal based products

40
Q

True or false

Cholesterol is not part of sterols

A

False , they are

41
Q

What is cholesterol’s function ?

A
  • Structural components of cell membranes
  • precursor for making bile for the gallbladder
  • precursor for steroid hormones biosynthesis (estrogen, testosterone, etc)
  • precursor for vitamin D synthesis (fat soluble vitamin)

nutr 207 (20 decks)

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