NUTRI - FATS Flashcards
Are organic compounds composed of carbon, hydrogen, & oxygen.
FATS
or fats and oils are fatty acids ester of glycerol.
TRIGLYCERIDES
It constitutes 34% of the energy in the human body, including substances such as fats, oils, waxes, & related compounds that are greasy to the touch & insoluble in water.
FATS
They provide a more concentrated source of energy compared to carbohydrates.
FATS
Some fat deposits are not used & are considered _______ – they hold the body organs & nerves in position & protect them against shock & injury.
structural fat
Chemical name: triglycerides – indicates chemical structure, a glycerol base with 3 fatty acids attached. Glycerol is derived from a water-soluble form of carbohydrates.
SIMPLE LIPIDS / NEUTRAL FATS
Waxes are esters of fatty acids with higher molecular weight alcohol. They are classified into sterol & non-sterol esters.
SIMPLE LIPIDS / NEUTRAL FATS
various combinations of fats with other components.
COMPOUND LIPIDS
compounds of fatty acids, phosphoric acids & nitrogenous bases.
PHOSPHOLIPIDS
the most widely distributed of the phospholipids. Traces are placed in liver & egg yolk & in raw vegetable oils (corn oil). They are added to food products (cheese, margarine, & confections to aid emulsification).
LECITHINS
needed to form thromboplastin for the blood clotting process.
CEPHALINS
found in the brain & other nerve tissues as components of myelin sheath. Three substances acts as an insulator around the nerve fibers. Egg yolk & liver are good sources of these phospholipids.
SPHINGOMYELINS
fatty acids combined with carbohydrates & nitrogenous base.
GLYCOLIPIDS
are components of nerve tissue & certain cell membranes where they play vital roles in fat transport. Their carbohydrate component is galactose.
CEREBROSIDES
made from certain glucose, galactose, & a complex compound containing an amino sugar.
GANGLIOSIDES
lipids combined with proteins. Primarily formed in the liver & are found in the cell & organelle membranes, mitochondria & lysosomes. Insoluble in water & are combined in protein complex for their transport & activity in aqueous medium. They contain cholesterol, neutral fat, & fatty acids.
LIPOPROTEINS
are simple derivatives from fat digestion or other more complex products. They are fat substances produced from fats and fat compounds during digestive breakdown.
DERIVED LIPIDS
___ Fatty acids are the key refined fuel forms of fat that the cell burns for energy. They are the basie structural units of fat and may be saturated or unsaturated in nature.
1/ONE
are those into which no hydrogen car be added. Palmitic and stearic acids are two examples of such faty acids. They are abundant in animal fats including beef.
SATURATED FATS
are those in which two of the carbon atoms are joined by a double bond. This means that an atom can be added to each of the carbon atoms at a double bond. Oleic acid is the most abundant monounsaturated fatty acid. Olive and peanut oils are especially high in oleic acid, but most fats contain generous amounts of this fatty acid.
MONOSATURATED FATTY ACIDS
are those in which two or more double bonds are present. Thus, each of four or more carbon atoms could take up a hydrogen atom. Linoleic acid has two double bonds and is most common of the polyunsaturated acids. It is abundant in most vegetable oils.
POLYUNSATURATED FATTY ACIDS
is a water-soluble component of triglycerides and is inconvertible with carbohydrate. It comes out 10% of the fat. After it becomes broken off in digestion it becomes available for the formation of glucose in the diet.
GLYCEROL
a class of fat-related substances that contain sterols. A main member of this group is cholesterol. It is a complex fat-like compound found practically in all body tissues, especially in the brain and nerve tissues, bile, blood, and the liver where most cholesterol is synthesized. Foods rich in cholesterol are egg yolk, organ meats, shellfish, and dairy fats. Other animal fat products including butter, cream, whole milk, whole milk cheese, ice cream, and meat contain small amounts.
STEROIDS
Human should consume more omega-3 fatty acids from vegetable and marine sources like cod liver oil, mackerel, salmon, and sardines as well as crabs, shrimps, and oyster.
THE OMEGA 6/OMEGA 3 RATIO
7 FUNCTION OF FATS
Important sources of calories. It is quite normal for the body to have deposits of fat (adipose tissue) that serve as continuing supply of energy each and every hour.
Fat is said to be protein-sparing because its availability reduces the need to burn protein for energy.
Fat is essential to maintain the constant body temperature by providing effective insulation underneath the skin.
Fat cushions vital organs such as
the kidney against injury.
Fat facilitates the absorption of the fat-soluble vitamins A, D, E, and K.
Fat provides satiety and delays the onset of hunger.
Fat contributes flavor and palatability to the diet.
