Lipids Flashcards
(40 cards)
Name the 4 fat-soluble vitamins.
Vitamins A, D, E, & K are fat soluble.
True or false?
Fats contain more calories than any other component of food.
True. Fat packs more than twice the amount of calories as protein or carbohydrates.
True or false?
Fats are an essential component of the cell membrane, and internal fatty tissues protect the vital organs from trauma and temperature change by providing padding and insulation.
True, in fact, fat even helps to regulate body temperature.
When we look at fat and energy storage it is quantity that is most important.
When we look at fat as a cell membrane component or as a transport mechanism, fat quality is most important.
No answer.
No answer.
True or false?
Lipids are only found in meats and dairy foods.
False. Lipids are found primarily in meets, dairy foods, nuts, and seeds.
Vegetable sources of dietary fat are: soybeans, olives, peanuts, and avocados.
List some problems associated with excessive intake of dietary fat.
Obesity, cardiovascular disease, and some forms of cancer.
List three rolls of fat in our body.
Transport other nutrients [vitamins A, D, E, K]
Essential component of cell membrane
Internal fatty tissue protects vital organs from trauma and temperature change
When we look at fat as a cell membrane component, or a transport mechanism, fat quantity becomes much less important than fat quality.
False. For energy storage quantities of fat are important. For cell the membrane component or transport mechanisms quality of fat is important.
“To remain healthy, our bodies need fatty acids not only of all xxx, but also of both ex ex [XX and XX]”
Three links
Types
Saturated and unsaturated
Explain the process of hydrogenation, it’s use for the industry, and it’s real and potential dangers to our health.
Hydrogenation is a process that extends shelf-life. During this process, a canister of hydrogen gas is position below of vat oil, and under controlled circumstances, the hydrogen gas is allowed to bubble up into the oil. This way, some of the oil can be convinced to soak up more hydrogen and unsaturated fatty acids can be transformed into saturated ones. This transformation produces a semi-solid fat that is less likely to go rancid. This process converts some of the unsaturated fatty acids into a new form called trans fats that increases blood cholesterol and LDL cholesterol, as well as the risk of atherosclerosis [hardening of the arteries] and possibility of delay in infant development.
True or false?
All saturated fat is clearly not created equal; for example, when saturated fat is short-chain, it offers important health benefits that are lacking in the long-chain version.
True
Explain why butter is a better choice than margarine.
Butyric acid [SCFA] reduces cancer risks. Margarine contains hydrogenated oils and trans fats and lack SCFA.
“There are two essential fatty acids [EFAs] that we much consume in food: Linoleic acid, and omega 6 fatty acid; and alpha-linoleic asset, and omega 3.”
No answer, correct statement.
True or false?
Triglycerides comprise about 50% of the lipids in food and in our bodies.
False; it’s 95%
Fact: fatty acids. Simple chains of carbon atoms with hydrogen atoms added to the chain. Each carbon atom has the capacity to attach 4 other atoms (adjacent carbons plus 2 hydrogen atoms.] When all potential hydrogen spaces are filled, then the chain is saturated. When the spaces are left vacant, the fat is left unsaturated.
No answer.
List a few symptoms of fatty acid deficiency
Rough, dry, flaky or scaly skin dry brittle hair wounds heal poorly get infections easily fatigue, PMS
Fact: certain people who are prone to problems with skin, hair, allergies, hormone regulation, or autoimmune diseases have trouble manufacturing adequate amounts of Prostaglandin intermediaries and benefit from dietary supplementation of GLA in the form of Evening Primrose or Borage oil or EPA/DHA, organic flax seed oil.
No answer.
Explain the similarities between phospholipids and triglycerides
Both contain a glycerol “backbone” with three attached molecules.
Explain the importance of phospholipids.
Phospholipids are important when it comes to the fatty acid composition of cell membranes.
What is the most common (and best studied) phospholipid? List food sources.
Lecitin [makes fat interact with proteins and starches]. It is found as a food additive in cake, ice cream, breads, cake mixes, margarine, shortening, and chocolate.
True or false:
Sphingomyelin is a phospholipid that is part of the tissue covering brain and nerve cells.
False, it helps to regulate nerve functions.
Fact: elevated cholesterol levels occur in the blood when the blood lacks the normal balance of antioxidants.
Excess sugar and fats, especially processed and non-essential fatty acids in the diet result in higher cholesterol levels.
Explain why the cholesterol found in foods is not the villain contributing to cardiovascular disease.
It is the oxidized cholesterol in the blood that causes the trouble, and the level of this is more a function of total fat intake and genetically determined aspects of cholesterol metabolism than the amount of cholesterol in our food.
Explain how researchers have changed their thinking about HDL and LDL.
LDL has the ability to calm the immune system and reduce inflammation.
LDL is still a “bad guy”, but lesser than before. It is more important to increase fiber and plant phytonutrients than it is to drop total cholesterol. Reducing inflammation and oxidation will protect the body from overactive immune system responses.
