Unit 18: Fats and Cholesterol in Health

Question 1

Fat intake should be _____% of total caloric intake

Answer 1

20-35%

Question 2

How much energy is contained within fats?

Answer 2

9kcal/g

Question 3

Healthy diets depend on:

Answer 3

1. Type of fat consumed

2. Quality of diet

Question 4

Lipid Classes:

Answer 4

1. Triglycerides (glycerol + fatty acids)
2. Phospholipids (lipid bilayer)
3. Sterols (cholesterol, vitamin D)

Question 5

Triglycerides
Types: 
\_\_\_ of dietary fat intake:
Used for: 
What determines type:

Answer 5

1. Saturated, unsaturated, trans fat
2. 98% of dietary fat intake
3. Used for energy formation and majority of fat stores
4. Fatty acids in fats determine type of triglycerides – (un)saturated

Question 6

Triglycerides

Answer 6

1. Saturated, unsaturated, trans fat
2. 98% of dietary fat intake
3. Used for energy formation and majority of fat stores
4. Fatty acids in fats determine type of triglycerides – (un)saturated

Question 7

Good Fats:

Answer 7

• Lower LDL and raise HDL
• HDL removes cholesterol from within arteries, LDL brings cholesterol to blood cells
• Mono unsaturated and poly unsaturated

Question 8

Bad fats:

Answer 8

• Raise LDL
• Trans fat, saturated fat, cholesterol
• Solid at room temperature

Question 9

Unsaturated fats:

Answer 9

• Linoleic acid N-6 Fatty Acids
• Alpha Linolenic N-3 Fatty Acids
• Fish Oils N-3
• 4:1 or less N-6:N-3
  Canadians consume 9:1

Question 10

Linoleic Acid N-6

Answer 10

• Essential fatty acid
• Polyunsaturated
• Sunflower, corn, soybean oils

Question 11

Alpha-Linolenic Acid N-3

Answer 11

• Essential fatty acid
• Polyunsaturated
• Walnuts, dark green leafy vegetables, flaxseed, canola oil

Question 12

Fish Oils N-3

Answer 12

EPA and DHA

Question 13

Unsaturated fats are:

Answer 13

• Unstable
• Turn rancid with time, oxygen, and heat
• Solution: hydrogenation

Question 14

Hydrogenation:

Answer 14

• Added to liquid unsaturated fats making them more saturated
• Shelf life, cooking properties, improved taste
• Converted to trans-fat

Question 15

Trans-Fat

Answer 15

• Raises blood cholesterol
• Lowers HDL
• Not made by the body
• Increased risk of heart disease, udden death, diabetes
• Fried foods and snacks

Question 16

Cholesterol:

Answer 16

• Only in animals
• Tasteless, odourless, clear liquid
• Endogenous 2/3 by the live, exogenous 1/3 from the diet
• Not essential
• Found in every cell
• Can’t be used as energy, found in every cell in the body

Question 17

Fat replacers:

Answer 17

1. conventional ingredients:
add water, whip air into food 
skim milk 
lean meat and soy protein to replace high fat meat 
bake instead of fry 
2. Artificial fat:
Olestra

Question 18

Fish is recommended __ / week

Answer 18

2

Question 19

EPA and DHA reduce what:
DHA is is found where:
EPA is involved in:

Answer 19

Reduce tendency for blood to clot
DHA is a structural component of the brain, found in high amount in the retina, intellectual and visual development during last 3 months of pregnancy and infancy
* EPA involved in blood pressure regulation and anti inflammatory action