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NFS284 > NFS284: Fat 2 > Flashcards

NFS284: Fat 2 Flashcards

1
Q

alchoholic beverages consist of…

A
  • water
  • ethanol
  • sugar
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2
Q

calories: alcohol

A

7 kal/g

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3
Q

when is an alcohol considered “light”?

A

low in carb

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4
Q

alcohols that are lower in carbs…

A

contain less energy

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5
Q

absorption of alcohol

A

rapidly absorbed by simple diffusion along entire GI tract

-> rapidly distributed throughout all body water components

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6
Q

__% of alcohol is absorbed in the stomach

A

20

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7
Q

__% of alcohol is metabolized at the liver, __% excreted into urine, __% exhaled at lungs

A

90
5
5

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8
Q

Difference between effect on blood alcohol levels between men & women

A

women will have higher blood alcohol after consuming the same amount

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9
Q

Factors affecting blood alcohol

A
  1. weight
  2. gender
  3. food
  4. drinking rate
  5. drink type
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10
Q

Effect of weight on blood alcohol

A 
heavier = less effect
heavier = more body water = alcohol is diluted
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11
Q

Effect of gender on blood alcohol

A

males = less effect

Have more body water & more alcohol dehydrogenase activity in stomach

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12
Q

Effect of food on blood alcohol

A

consuming foods beforehand = less effect

reduces rate of absorption

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13
Q

Effect of drinking rate on blood alcohol

A

drink slower = less effect

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14
Q

Effect of drink type on blood alcohol

A
  • amount of ethanol/drink

- carbonation = more effect

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15
Q

2 ways in which ethanol is metabolized

A
  1. cytosol alcohol dehydrogenase (ADH)

2. microsomal ethanol-oxidizing system (MEOS)

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16
Q

ADH

A

break down small amounts of alcohol in cytosol

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17
Q

MEOS

A

break down large amounts of alcohol

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18
Q

alcohol tend to be converted into…

A

lipids

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19
Q

action of ADH

A

alcohol -> acetaldehyde

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20
Q

pathway of alcohol metabolism

A
  1. alcohol -> acetaldehyde (ADH or MEOS)
  2. acetaldehyde -> acetyl-coa (aldehyde dehydrogenase)
  3. e- released from breakdown of (1) and (2) creates ATP in ETC, but inhibits TCA so acetyl-CoA cannot be used
  4. acetyl-coa -> FA -> TG in liver
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21
Q

TG in liver is used to make…

A

VLDL

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22
Q

how to get rid of cholesterol from body?

A

poop

fibre & drugs bind cholesterol in feces to prevent reabsorption -> secrete more

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23
Q

VLDL is mostly composed of…

A

TG

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24
Q

LDL is mostly composed of…

A

cholesterol

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25
Q

LDL goes to…

A
  • liver

- endothelial cells

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26
Q

what enzyme: VLDL -> IDL

A

LPL

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27
Q

what enzyme: chylomicron -> reminant

A

LPL

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28
Q

main component of HDL

A

protein

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29
Q

HDL takes ___ from VLDL

A

PL

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30
Q

what removes cholesterol from endothelial cells?

A

HDL

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31
Q

TG from VLDL is removed and deposited into…

A

cholesterol esters

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32
Q

HDL can become…

A

cholesterol esters -> join with VLDL -> IDL

33
Q

function: chylomicron

A

transport dietary fat to adipose & muscle cells

34
Q

function: VLDL

A

transport endogenous fat to adipose & muscle cells

35
Q

function: IDL

A

accept cholesterol from HDL, VLDL, LDL

36
Q

function: LDL

A

carry cholesterol to liver and tissues

37
Q

function: HDL

A

pick up cholesterol from tissues

38
Q

As lipoprotein carriers change (in order), what happens to TG levels?

A

decrease

39
Q

As lipoprotein carriers change (in order), what happens to PL levels?

A

increase

40
Q

As lipoprotein carriers change (in order), what happens to cholesterol levels?

A

Increase (max at LDL), then decrease at HDL

41
Q

As lipoprotein carriers change (in order), what happens to protein levels?

A

increase

42
Q

composition of chylomicron

A

85 TG : 8 PL : 5 Chol : 2 Pro

43
Q

composition of VLDL

A

50 TG : 20 PL : 20 Chol : 10 Pro

44
Q

composition of IDL

A

50 TG : 20 PL : 20 Chol : 10 Pro

45
Q

composition of LDL

A

10 TG : 20 PL : 50 Chol : 20 Pro

46
Q

composition of HDL

A

3 TG : 30 PL : 17 Chol : 50 Pro

47
Q

Function of fat in body

A
  • define body shape
  • stored energy
  • insulate from temperature changes
  • protect internal organs from shock
  • make us feel satiated
  • transport vit ADEK
  • structural support for cells
  • regulation of blood clotting, immune functions, vascular tone
48
Q

most lipids in the body are…

A

TG stored in adipose tissues

49
Q

Use of fat for energy

A
  1. glycerol backbone -> pyruvate -> acetyl coa -> TCA
  2. FA -> acetyl coa -> TCA
  3. e- from pyruvate -> acetyl coa goes to ETC
  4. e- from FA -> acetyl coa goes to ETC
50
Q

why do fats make us feel satiated?

A
  • more energy dense

- take longer to digest

51
Q

fat provides structure to __ cells

A
  • cell membrane

- nerve cell transmission

52
Q

___ are end products of FA metabolism, and regulate body functions

A

eicosanoids

53
Q

How does eicosanoids regulate blood clotting?

A

thromboxanes

54
Q

How does eicosanoids regulate immune functions?

A

leukotrienes

55
Q

How does eicosanoids regulate vascular tone?

A

prostagladins

56
Q

enzyme: makes FA C chain loner

A

elongase

57
Q

enzyme: desaturates FA

A

desaturase

58
Q

effect of eicosanoids

A
  • more blood clotting

- more macrophage migration

59
Q

effect of ficosanoids

A
  • less blood clotting

- less macrophage migration

60
Q

starting material of eicosanoids

A

C18:2w6 (omega 6)

61
Q

starting material of ficosanoids

A

C18:3w3 (omega 3)

62
Q

w3 FA makes…

the effect of the compounds is opposed by __, which is made by w6FA

A

Eicosanoids

Ficosanoids

63
Q

Function of fat in foods

A
  • flavour

- texture

64
Q

relationship: fat and sugar intake

A

Inverse

65
Q

AMDR

A

acceptable macronutrient distribution range

66
Q

AMDR for fat

A

20-35% of kcal

67
Q

do athletes require more/less fat?

A

less

20-25%

68
Q

why do athletes require more fat than normal people?

A

Glucose burned for energy during exercise

69
Q

saturated fats should be __% of total calories

A

<7

70
Q

we want to get most of our fat from ___

A

MUFA

71
Q

Food sources of fat are divided into 2 categories

A
  1. visible fats

2. invisible fats

72
Q

visible fats

A

fats we knowingly add to foods

73
Q

invisible fats

A

fats hidden in foods

74
Q

1% milk means…

A

1% of the weight comes from fat

75
Q

in milk products, there is a __ relationship between % of weight as fat and % of energy as fat

A

linear

76
Q

in cheese products, there is a ___ relationship between % of weight as fat and % of energy as fat

A

not predictable due to some products containing water

77
Q

reduced fat foods

A
  • fat removed
  • fat replaced
  • fats that cannot be digested / absorbed
78
Q

fat substitutes

A
  • carbs
  • protein
  • fat-based products
79
Q

purpose of fat substitutes

A

mimic the taste and texture of fat

NFS284 (16 decks)

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