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Nutrition & Metabolism > Chap 6: Fats > Flashcards

Chap 6: Fats Flashcards

1
Q

Sources of Fat

A

Dairy, Meat, Eggs (Satura./Unsatur, Lipoprotein, and triglycerides)
Oils, Cakes, Pastries, Plants
(nuts, cereal grains, and fruit(avocado))

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2
Q

Functions of Fat

A

9 kcal
Enhances palatability (aroma, texture & mouthfeel)
Aids in fat-soluble vitamin absorption
Hormone precursors
Provides insulation from cold
Protects body organs
Energy reserve

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3
Q

Why are fats more calories

A

C bonded to H (lipids)
* Compared to Carbs (C bonded to O)

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4
Q

Types of Fat (3)

A

Triacylglycerols
Phospholipids
Glycolipids

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5
Q

Triacylglycerols (triglycerides)

A

Principal dietary lipids stored in fats stored in fats stores in body consisting of fatty acids
* Saturated and unsaturated
*Glycerol

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6
Q

Phospholipids contains

A

phosphoric acid

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7
Q

Glycolipids

A

contains 1-4 linked monosaccharide residues beyond by glycosyl linkage to lipid
* Diacylglycerol or Sphingosine

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8
Q

Fatty acids and derivatives

A

Triglycerides (3 fatty acids)
Diglycerides (2 fatty acids)
Monoglycerides (1 fatty acid)

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9
Q

Cholesterol

A

waxy substance found in blood

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10
Q

Lipoprotein

A

group of soluble proteins that combine with and transport fat in the blood

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11
Q

HDL

A

High-density lipoprotein (Good)
(Contains higher amounts of protein)
*Pickup cholesterol for removal or recycling

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12
Q

LDL

A

Low-density lipoprotein (Bad)
(Contains higher amounts of lipid)
*Deliver cholesterol to cells

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13
Q

VLDL

A

Very-low-density lipoproteins (Bad)
*Delivers triglycerides to cells

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14
Q

Fatty Acids contain

A
  • carboxylic (carboxyl group)
  • aliphatic (straight-chained chemical structure)
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15
Q

Most naturally occurring fatty acids

A

have a chain of an even number of carbon atoms (12-28)
(Important sources of fuel * when metabolized yield large quantities of ATP)

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16
Q

SCFA

A

Short-chain fatty acids
FA with tails of fewer than 6 carbons (e.g. butyric acid)

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17
Q

MCFA

A

Medium-chain fatty acid
FA with tails of 6-12 carbons (e.g. capric acid)

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18
Q

LCFA

A

Long-chain fatty acids
FA tails with 13-21 carbons (e.g. arachidic acid)

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19
Q

VLCFA

A

Very long chain fatty acid
FA tails with longer than 22 carbons (e.g. cerotic acid)

20
Q

MCT
(Source & Trending)

A

Medium-Chain Triglycerides
(tails 6-12 carbons)
* Coconut
*Keto diet (high fat & low carb diet)

21
Q

MCT promotes

A

the release of leptin & may induce thermogenesis

22
Q

Saturated Fatty Acids

A
  • No double bonds
  • Fully saturated with H
  • Cause the level of LDL cholesterol in the blood to rise
  • Solid at room temp
    Ex. butter, cocoa butter, palm/coconut oil, etc.
23
Q

Unsaturated Fatty Acids

A
  • Fatty acids in which some of the hydrogen atoms in each molecule has been replaced by double bonds
  • Liquid at room temp
  • Unstable - more susceptible to oxidation
    Monounsaturated (olive oil)
    Polyunsaturated (nuts, fish)
24
Q

Monounsaturated Fat

A

-one free carbon-hydrogen bond
-Lower LDL & Raise HDL
-Considered “healthy” fats
-Olive oil & Canola oil
-Liquid at room temperature

25
Q

Polyunsaturated Fat

A

-Many free carbon-hydrogen bonds
-Lower LDL & does NOT affect HDL
-Considered “healthy” but not as healthy as monounsaturated
-Liquid at room temperature
-vegetable oils, avocados, nuts, seeds & many fish

26
Q

Trans Fats

A

-one or more double bonds in trans instead of cis
-naturally occurring (gut of animals
-synthetic (hydrogenation process)
- increased LDL

27
Q

Example of Saturated (acid)

A

Stearic acid (found in butter)

28
Q

Example of Unsaturated (acid)

A

Linoleic acid (found in vegetable oil

29
Q

Example of Trans (acid)

A

trans-linoleic acid (found in some margarine)

30
Q

Essential Fatty Acids

A

CANNOT be synthesized
-cell membrane components
-strengthen immune cells
-lubricate joints
-insulate body against heat loss
-prevent skin from drying
-provide energy

31
Q

Example of essential fatty acid

A

Polyunsaturated fats

32
Q

Most important Omegas

A

Omega 3/ Omega 6

33
Q

Which omega is non-essential?

A

Omega 9

34
Q

What are the two ends of a double bond?

A

Carboxyl (left) & Me thyl (right)

34
Q

What are the two ends of a double bond?

A

Carboxyl (left) & Me thyl (right)

35
Q

Omegas start counting on which end?

A

Methyl

36
Q

Essential Fatty Acids: Food Sources

A

Fish oil, nuts and seeds

37
Q

Omega 3 acids

A

(ALA)
(EPA)
(DHA)

38
Q

Plant sources of omega 3

A

-Flax seed, walnut
-(ALA): can be converted into EPA and DHA

39
Q

Omega 6 acids

A

(LA)
(GLA)
(AA)-converted to inflammatory compounds

40
Q

Ratio of omegas

A

Ideal ratio- 4:1
western diet ration- 12:1 - 25:1

41
Q

Fat Recommended Intake

A

-should be reduced to 30-35%
-increased unsaturated fats
-decrease saturated fats to 10%

42
Q

consequences of increased fat intake

A

-obesity
-heart disease
-metabolic syndrome
-cancer
-diabetes
-high blood pressure

43
Q

Digestion of fat

A

-Lipase
-Emulsification
-Bile salt
-phospholipid
-micelle
-enterocyte
-reformed triglyceride
-chylomicron

44
Q

Lipids are

A

hydrophobic

Nutrition & Metabolism (8 decks)

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