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Nutrition > Unit 2.2 > Flashcards

Unit 2.2 Flashcards

1
Q

What lipids are solid at room temperature?

A

Fats (triglycerides and saturated fatty acids)

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2
Q

What lipids are liquid at room temp?

A

Oils (unsaturated fatty acids)

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3
Q

What is the main form of lipids in foods and body? What are they used for?

A

Triglycerides

Energy storage

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4
Q

Energy in lipids

A

9 Kcal//g (energy dense)

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5
Q

What is the largest source of energy?

A

TAGs

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6
Q

What are precursors of ecosanoids?

A

Phospholipids

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7
Q

Functions of TAGs

A

Provide energy (FA)

Store energy (stable and dry)

transport of lipid-soluble nutrients

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8
Q

What are the most common lipids in biological membranes?

A

Phospholipids (phosphoglycerolipids)

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9
Q

Function of phospholipids

A

Digestion of dietary lipids (lecithin)

Sources of eicosanoids (at C-2)

Transport of lipid soluble nutrients

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10
Q

Cholesterol’s are sources of…..?

A

All steroid hormones

Bile salts for lipid digestion

Vitamin D

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11
Q

Function of cholesterol

A

Component of biological membranes

Transport of lipid soluble nutrients

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12
Q

General formula for simple lipids

A

R-COOH

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13
Q

Fatty acids can be…..

A

Short, medium and long-chain

Saturated (SFA)

Unsaturated (UFA)

  • Monounsaturated (MUFA)
  • Polyunsaturated (PUFA)

Trans (TFA, mostly man-made)

Nonessential (NEFA)

Essential (EFA

  • Linoleate, linoleic acid (C18:2, omega 6)
  • Linolenate, linolenic acid (C18:3, omega 3)
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14
Q

Carbon chain for..

Saturated FA

Monounsaturated FA

Polyunsaturated FA

A

C18:0

C18:1

C18:2

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15
Q

What fatty acids are more common in foods? Cis or trans?

A

Cis

Cells only make cis fatty acids

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16
Q

Where are trans fats primarily found?

A

Foods containing hydrogenated fats such as margarine, shortening and deep fat-fried foods

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17
Q

When are cis FA converted to trans FA?

A

Primarily during storage, process and cooking

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18
Q

Omega-3… first double bond is located where?

A

On the 3rd carbon from them omega end

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19
Q

Where is the double bond located on omega-6?

A

On the 6th carbon from the omega end

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20
Q

Name examples of SFA

A

Coconut oil

Butter

Palm oil

Lard or beef fat

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21
Q

Some sources from MFA

A

Olive oil

Canola oil

Peanut oil

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22
Q

Name some sources of PFA

A

Safflower oil

Sunflower oil

Corn oil

Soybean oil

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23
Q

Sources of TFA

A

Tub margarine

Stick Margarine

Shortening

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24
Q

Plant oils contain SFA from 50%-90% in ____ and ____ oils

A

Palm

Coconut

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25
Q

Why are emulsifiers typically added?

A

To improve texture

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26
Q

What are some common emulsifiers

A

Lecithins

Monoglycerides

Diglycerides

Polysorbate (60,80)

Egg whites

Egg yolks

Whole eggs (no shit, if egg whites and yolks are in here)

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27
Q

When fat is removed, what is typically added in its place?

A

Sugars

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28
Q

What is often used in soft serve ice cream

A

Fat replacements, such as gum fiber

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29
Q

What is rancidity? (I guess that’s how I should ask……)

A

Decomposed oils

Breakdown of the C=C bonds by UV light and/or O2

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30
Q

Problems with rancid food..

A

Unpleasant odor and flavor

PUFA more susceptible

Limited shelf life

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31
Q

Ways to prevent rancidity

A

Vacuum-pack

Hydrogenation *

Addition of natural antioxidants

Addition of artificial antioxidants

32
Q

Natural antioxidants added to prevent rancidity

A

Vitamin E (tocopherols, tocotrienols)

Vitamin C (ascorbate)

33
Q

What artificial antioxidants are added to prevent rancidity

A

Butylated hydroxyanisol (BHA)

Butylated hydroxytoluene (BHT)

34
Q

How do trans fatty calcium form

A

By partial hydrogenation of unsaturated FA

35
Q

Why are trans fatty acids added to foods

A

To increase shelf life or stability at high temps of oils used in cooking (especially deep frying)

36
Q

What allows a given fatty acid to adopt an extended conformation

A

A trans double bond

37
Q

Trans FA can pack more regularly and show higher _____ ____ than cis forms

A

Melting points

38
Q

Consuming trans fats increases risk of:

A

Cardiovascular disease

—avoid deep-frying partially hydrogenated veggie oils

39
Q

Lipid digestion in the stomach

A

Only minor digestion of fat through the action of lipase enzymes

40
Q

Fat digestion and the liver

A

Liver produces bile, stored in the gallbladder and released through the bile duct into the small intestine. Bile aids in fat digestion and absorption by emulsifying lipids in the digestive juices

41
Q

Lipid digestion and the pancrea

A

Pancreas secretes a mixture of enzymes, including lipase, into the small intestine

42
Q

Lipid digestion in the small intestine

A

Primary site for digestion and absorption of lipids

Once absorbed, long-chain fatty acids are packaged for transport through the lymph and bloodstream (shorter-chain fatty acids are absorbed directly into portal circulation)

43
Q

Lipid digestion in the large intestine

A

Less than 5% of ingested fat is normally excreted in the feces

44
Q

Substrate kid pancreatic lipase (and colipase)

A

TAGs

45
Q

Substrates for phospholipase A2

A

Phospholipids

46
Q

Substrate of cholesterol ester hydrolase

A

Cholesterol esters

47
Q

How much dietary fat is absorbed?

Where?

A

95%

Diffused into absorptive cells

48
Q

Which fatty acids are water soluble?

Where do they enter

A

Short and medium-chain (<12C) fatty acids

The portal system

49
Q

Which fatty acids are not water soluble?

What are they reformed into?

Where do they enter?

A

Long-chain fatty acids

Triglycerides

Lymphatic system

50
Q

Key role of chylomicron

A

Carries dietary fat from the small intestine to cells

51
Q

Key role of VLDL

A

Carries lipids made and taken up by the liver to cells

52
Q

Key role of LDL

A

Carries cholesterol made by the liver and from other sources to cells

53
Q

Key role of HDL

A

Contributes to cholesterol removal from cells and, in turn, excretion of it from the body

54
Q

What binds to LDL?

How is it taken up?

A

Receptors on the cell surface (mostly liver cells)

Endocytosis

55
Q

Receptor pathway for LDL process is enhanced by what?

A

Diets low in cholesterol and saturated fat

56
Q

HDL is synthesized by:

It is a high proportion of:

A

Liver and intestine

Protein

57
Q

Functions of HDL

A

Picks up cholesterol from dying cells and blood

Transfers cholesterol to other lipoproteins

Can transfer directly back to the liver (reverse cholesterol transport)

Blocks oxidation of LDL *

Can closely predict risk of CVD*

58
Q

Functions of antioxidants

A

Reduce oxidation (LDL)

Slow down LDL update into scavenger cells

59
Q

Antioxidants found in plant foods

A

Ascorbate

Vitamin E

Lycopene

Carotenoids

Resveratrol

Sulforaphane

Anthocyanins

60
Q

What removes oxidized LDL from circulation?

A

Scavenger WBC

61
Q

Purpose of the scavenger pathway

A

Prevents oxidized LDL from returning to circulation

62
Q

Build-up of plaque on walls of the blood vessels leads to what?

A

Atherosclerosis

63
Q

What enhances the process plaque buildup in atherosclerosis?

A

Diets high in cholesterol, saturated fat and trans fat

64
Q

Omega-3, AKA

A

Alpha-linolenic acid

65
Q

Omega-6, AKA:

A

Linoleic acid

66
Q

Omega-3 and omega-6 are ______ fatty acids

A

Polyunsaturated

67
Q

Omega 3 includes:

A

Docosahexaenoic acid (DHA)

Eicosapentaenoic acid (EPA)

68
Q

Which omega includes arachidonic acid?

A

Omega-6

69
Q

Which omega is pro-inflammatory ?

A

Omega-6

70
Q

Alpha-linolenic acid is found in:

A

Fish

Canola oil

Soybean oil

Walnuts

Flax seeds

71
Q

What is the original source of omega 3s?

A

Micoalgae

72
Q

Omega-3 provides what health benefits?

A

Cardiovascular

73
Q

Linoleic acid is found in:

A

Many foods, particularly plant oils

74
Q

Excess intake of omega-6 may cause:

A

General inflammation and increase blood pressure

Can also increase blood clotting

75
Q

Benefits of DHA and EPA

A

Decrease blood clotting

Reduce heart attack

Decrease inflammation

Nutrition (10 decks)

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