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food and nutrition > saturated fat > Flashcards

saturated fat Flashcards

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1
Q

Australian dietary guidelines suggest that because this fat can be produced in the body it is not required in the diet
can increase production of LDL Cholesterol AND HDL Cholestorol

A

saturated fat

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2
Q

coconut oil

A

saturated fat

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3
Q

milk

A

saturated fat

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4
Q

whipped cream

A

saturated fat

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5
Q

cream

A

saturated fat

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6
Q

single or fatty acids that do not contain double bonds
mostly found from animal sources
solid at room temperature

A

saturated fat

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7
Q

A physical defect that appears during storage of chocolate and is characterised as a whitish layer on the outer surface

A

Bloom

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8
Q

Caused by temperature changes, storage conditions and mixture of fat in the product.
Will occur in all chocolate but can be controlled by the right conditions to extend shelf life

A

Bloom

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9
Q

Cocoa butter melts and seperate from the other ingredients.
Cocoa butter rises to the surface of the chocolate creating a white layer
considered safe to consume

A

Bloom

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10
Q

Occurs with moisture but in the absence of air.
Enzyme found in plant oil causes reaction between oil and moisture.
Splits the fatty acids chains from glycerol in glycerides allowing for the free fatty acids to undergo further auto-oxidation

A

Hydrolytic rancidity

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11
Q

occurs when fat is exposed to oxygen in the air and the peroxides decompose.
occurs in unsaturated fats
Aldehydes, ketones and hydrocarbons are produced which are responsible for odours and flavours in rancid food

A

Oxidative rancidity

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12
Q

deterioration of fat in food resulting in unpleasant flavours and odours

A

rancidity

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13
Q

provides heat and energy
protects bones and important organs
provides a vessel of fat-soluble vitamins

A

functions of fat

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14
Q

can lead to an increase of heart disease and high cholesterol levels.
linked to higher risk of breast cancer, colon and prostate

A

over-consumption

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15
Q

linoleic acid.
liquid at room temperature
Reduced LDL and increases HDL reducing risk of coronary heart disease

A

High - density lipoprotein

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16
Q

need to be refrigerated at 4.4 degrees or frozen at -17.8 degrees.
If not stored correctly they can perish and become unsafe for human consumption.

A

perishable fat - based foods

17
Q

oleic acid
liquid at room temperature
reduces LDL and increases HDL reducing risk of coronary heart disease

A

low-density lopoprotein

18
Q

type of fat found in food and also our blood.
can be produced in the body

A

cholesterol

19
Q

Process where liquid fat is converted to a semi - solid fat by controlling amount of double bonds

A

hydrogenation

20
Q

causes deficiencies of vitamins A,D,E and K

A

Under - consumption

21
Q

fat food sources that do not need to be refrigerated but will deteriorate over time.
When stored correctly will be unspoiled for period of 6 months to a year

A

semi-perishable based food

22
Q

Nutrient reference value for fat is not specified .
recommended to consume 30% of total kilojoule intake in the form of fat.
Factors that impact fat intake include activity level, age and gender.
Ranges between 40g to 85 g of fat a day

A

NRV’s for fat

23
Q

considered bad and can increase risk of coronary heart disease

A

trans fat

24
Q

Occurs when liquid vegetable oils are partially hydrogenated or solidified during processing.
considered most harmful in the body

A

trans fat

25
Q

margarine

A

trans fat

26
Q

vegetable shortening

A

trans fat

27
Q

usually liquid at room temperature.
contains double bonds between the carbon atoms and can react with hydrogen

A

unsaturated fat

28
Q

considered good and can reduce risk of coronary heart disease

A

unsaturated fat

29
Q

contains only one carbon-carbon bond

A

mono-unsaturated

30
Q

avocado

A

mono-unsaturated

31
Q

contains two or more carbon-carbon bonds.
contains omega 3 and omega 6 fatty acid

A

poly-unsaturated

32
Q

salmon

A

poly-unsaturated

33
Q

Australian dietary guidelines suggest that because this fat can be produced in the body it is not required in the diet
can increase production of LDL Cholesterol AND HDL Cholestorol

A

saturated fat

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