5 Flashcards
(212 cards)
1
Q
What food sources are high in fat?
A
2
Q
What foods contain fat & carbohydrates?
A
3
Q
Has the amount & types of fat Americans consume daily changed since 1970?
A
jus a lil bit
4
Q
What switches have americans made?
A
5
Q
What have Americans consumed less of?
A
6
Q
What foods have Americans consumed more of?
A
Hidden fats:
7
Q
Are Small fatty acids water-soluble?
A
8
Q
Which 2 of the 3 following lipids appear in smaller amounts in the body?
- Triglycerides
- Phospholipids
- Sterols
A
9
Q
Triglyceride
A
1 glycerol backbone
3 fatty acids attached
10
Q
What is a Glycerol?
A
A 3-carbon molecule
11
Q
“trans fat” or “saturated fat” = _________?
A
Fatty acids
12
Q
What are Unsaturated fatty acids defined as?
A
monounsaturated or polyunsaturated fatty acids
13
Q
What are Fatty acids defined as?
A
saturated or unsaturated fatty acids
14
Q
What are Unsaturated triglycerides?
A
Plant oils that lower heart disease risk
15
Q
What are Saturated Triglycerides?
A
Animal products that increase heart disease risk
16
Q
How many carbons are in a short fatty acid?
A
4-7 carbons
17
Q
How many carbons are in a medium fatty acid?
A
8-12 carbons
18
Q
How many carbons are in a long fatty acid?
A
12+ carbons
19
Q
Which plant oils are saturated?
A
20
Q
Which plant oils spoil?
A
Unsaturated plant oils
21
Q
What are two resulting products are from hydrogenation?
A
shortening & hard margarine
22
Q
Where are unsaturated cis configurations found?
A
found in nature
23
Q
A
Cis
fatty acid
24
Q
A
Trans
fatty acid
25
*Saturated*
fatty acid
26
how do the phospholipids in egg yolks act as emulsifiers?
allow the **oil** and **water** in *cake batter* to _mix_
27
How do the phospholipids in salad dressings act as emulsifiers?
allow the **oil** and **vinegar** in the *dressing* to _mix_
28
What is the phospholipid, **Lecithin** sometimes referred to as?
lipo-tropics
29
What does Lecithin do for weight loss?
It **breaks up** and **disperses** fats and oils in the body
30
What are some direct, *natural* sources of **Lecithin**?
Eggs
Soybeans (Soy lecithin **granules**)
31
Which products does the food industry use lecithin as an emulsifier for?
32
Are **Long-chain fatty acids** water-soluble or fat-soluble?
Fat-soluble
33
Is **cholesterol** water-soluble or fat-soluble?
Fat-soluble
34
Are **fat-soluble vitamins**, water-soluble?
Fat-soluble
35
Are lipids water-soluble or fat-soluble?
Fat-soluble
36
Lipoprotein
Core: *triglycerides* & *cholesterol*
shell: *protein*, *phospholipids*, *cholesterol*
37
Do Avocados have cholesterol?
38
How are Phospholipids arranged in the **lipid bilayer**?
“tails” toward interior
“heads” toward exterior
39
Fatty Acid
Long molecular **chain** of **Carbon**
with an acid group at one end of the chain
40
Cholesterol **regulatory** role
Makes **steroid** hormones
41
Is _cholesterol_ *essential* in the **diet**?
the human body can synthesize it
42
2 of Cholesterol's **structural** roles
Builds Cell **membranes** and Myelin **coating**
43
What is **cholesterol** found in?
Animal products
44
What is the **path** of a chylomicron?
Mucosal cells→Lymph→Blood
45
Chylomicron Role?
Delivers triglycerides to body cells
46
What 2 things do **fatty acids** do once they are diffused inside cells?
1. Used for **energy**
2. Reassembled into *triglycerides* for **storage**
47
Fatty acid **diffusion** type
48
**Hydrophyllic**
*Water soluble* **exterior**
49
Hydrophobic
*Fat-soluble* **interior**
50
How is the **density** of a lipoprotein determined?
**Ratio**
Protein : Lipid
51
Lipoprotein:
More protein = More dense
52
Where are Chylomicrons assembled?
53
What does the liver have to do with lipids?
The liver can synthesize lipids
54
Which 2 lipoproteins **circulate** in the blood, **delivering** triglycerides to body cells?
55
**Reverse cholesterol transport**?
Picks up excess cholesterol
56
High levels of **LDLs** increase plaque buildup
57
High levels of **HDLs** increases plaque buildup
58
*Saturated* fatty acid?
59
*Mono**un**saturated* fatty acid?
60
*Polyunsaturated* Omega-3 fatty acid?
61
Omega-6 *polyunsaturated* fatty acid?
62
Do Saturated fatty acids contain any double bonds?
63
Does a Monounsaturated fatty acid have any double bonds?
just **one**
64
Where's Omega-3's first double bond?
between 3rd & 4th carbon atom
65
Where's Omega-6's first double bond?
between 6th & 7th carbon atom
66
Foods highest in omega-3's **alpha-linolenic acid**?
67
What does Linoleic acid synthesize?
68
What does α-inoleic acid synthesize?
69
Why are essential fatty acid deficiencies *rare* in the US?
Typical **intake** exceeds **requirement**
70
Why are **Omega** fatty acids considered *polyunsatured* fatty acids?
Additional double bonds follow the first one
71
Describe the lipid absorption process
(diagram)
72
What type of molecule are Eicosanoids?
Regulatory molecules
73
What are the 3 regulatory processes of Eicosanoids?
Helps
74
What are Eicosanoids synthesized from?
omega-3 and omega-6 fatty acids
75
Beta-oxidation process?
Breaks fatty acids into two-carbon units producing **acetyl-CoA molecules** and **high energy electrons**
76
Advantage of **9kcal/g**?
**Large** amount of energy for **Little** amount of weight
77
Calories are the same thing as ...
Energy
78
When does the Net amount of body fat ***NOT*** change?
When Energy
***Consumed*** = ***Requirements***
79
Where do *fatty acids* in **body fat** come from?
*Fatty acids* in a **diet**
80
Why is the ability to **store *excess*** triglycerides *limitless*?
Adipose tissue cells go **50x** their weight
**New** fat cells when existing cells reach max size
81
Why **cant** triglycerides be used as a *primary* source of glucose?
Glycerol released from triglyceride breakdown makes only a **small** amount of glucose
82
**Inflammation**
Process where body **responds** to *injury*
83
How is **Atherosclerotic plaque** different from **Inflammation**?
*Doesnt heal*, plaque forms instead
84
Inflammation **process**
White blood cells→injured area→
blood clots form→new tissue grows to heal wound
85
What causes atherosclerosis?
The exact cause of the development of atherosclerosis is not known
86
What are the **primary risk factors** for heart disease?
* *_D_**iabetes
* *_O_**besity
* *_H_**igh blood pressure
* *_H_**igh blood cholesterol levels
87
What are the **secondary risk factors** for heart disease?
* *Lifestyle** factors: Smoking, exercise, diet
* *Natural** factors: Age, gender, genetics
88
A diet high in fiber & vitamins?
89
A diet high in sodium and saturated fat?
90
Which two countries have a lower incidence of heart disease?
Asian and Mediterranean
91
Is the fat content of the US diet the sole reason for high-rate obesity?
It is likely due to an increase in **calorie intake** & decrease in **energy use**
reguardless of whether the extra energy comes from fat, carbohydrate, or protein
92
When does weight gain occur?
When energy intake exceeds energy expenditure
93
Advantages/Disadvantages of the typical **US diet**?
(+) **Fits** recommended 20-35% of calories from fat
(+) Trans fat intake is **declining**
(-) Cholesterol & saturated fat **exceed** recommendations
(-) **Not enough** omega-3 polyunsaturated fatty acids
94
Why has the trans fat intake declined?
Food manufacturers reduced trans fat content of fats/oils used in processing
95
Smart choices from which two food groups can reduce your intake of unhealthy fats?
Protein group
Dairy group
96
What are the most concentrated sources of fat in the diet?
Oils, butter, margarine, fatty sauces, and salad dressings used in **cooking** or added at the **table**
97
Bile Acids
Bile that *emulsifies* **fat** globules
98
Cardiovascular disease
Any disease affecting **heart** and **blood vessels**
99
Cholesterol
A sterol, produced by the liver and consumed in the diet
100
Emulsifier
A substance with both water-soluble and fat-soluble **portions** that can break fat into tiny droplets and suspend them in a watery fluid
101
Essential fatty acid deficiency
A condition characterized by dry, scaly skin and poor growth that results deficiency of linoleic acid and α-linolenic acid
102
Sterol
A type of lipid with a structure composed of multiple chemical rings
103
Shelf Life
Products solid at room temperature
104
Testosterone and Estrogen
Hormones necessary for reproduction
105
Myelin
The insulating coating on many nerve cells
106
What are some reduced fat foods that are made simply by removing the fat?
Low-fat/nonfat **milk** and **yogurt**
107
What are some fat-soluble Vitamins?
Vitamins A, D, E, K
108
What does consuming too many empty calories do to your body?
Weight gain & no proper nutrition
109
What can you do to reduce intake of saturated fat & cholesterol
* *_L_**imit full-fat dairy
* *_L_**imit high-fat processed meats
* *_T_**rim fat from meat
* *_R_**emove skin from poultry
110
What is the difference between a triglygeride and a **phospholipid**?
Instead of a third fatty acid, a phospholipid has a **phosphate group** in the water-soluble **head** of the molecule
111
Low-density lipoproteins are the principal transport vehicle for ______ in the blood.
Cholesterol
112
The best known **phospholipid** used by the food industry to prevent oil from separating from other ingredients is
Lecithin
113
If you eat more saturated fat, what will be stored in your adipose issue?
There will be more saturated fat in your adipose tissue
114
A high-fat meal contains _____ calories in the same volume as compared to a low-fat meal.
more
115
High-density lipoproteins (HDL) function in lipid transport by
Picking up cholesterol from dying cells etc to dispose in liver
116
What is NOT a tropical oil?
Safflower oil
117
Products of fat digestion surrounded by bile
Micelles
118
Why are the acceptable ranges of fat intake higher for children?
Children need more fat to allow for growth and development
119
What oils are good sources of polyunsaturated fatty acids?
Soybean oil, Corn oil
120
Lard, butter, and cream are good sources of...
...saturated fatty acids
121
TRUE OR FALSE: In our bodies, lipids form structural and regulatory molecules.
TRUE
122
What is a food low in saturated fat?
Eggs
123
Which type of lipoprotein contains the greatest amount of protein?
HDL
124
If there is not enough carbohydrate available in cells, fatty acids will be used to make \_\_\_\_\_.
Ketones
125
Chylomicrons are the principal transport vehicle for \_\_\_\_\_\_\_\_\_
Triglycerides
126
Fats liquid at room temperature can be made more solid by the process of
Hydrogenation
127
\_\_\_\_\_\_\_, when consumed in the diet, can help reduce blood cholesterol levels.
FIber
128
Lipoproteins are important for
transport of fats in the blood
129
TRUE OR FALSE: Obesity and high blood pressure increase heart disease risk, but diabetes does not.
FALSE
130
Which of the following would NOT lessen the amount of fat consumed? Choosing chicken instead of beef COnsuming fewer eggs Eating fruit instead of vegetables Switching to low-fat milk from whole milk
Eating fruit instead of vegetables
131
Which of the following groups of foods would contribute a substantial amount of monounsaturated fatty acids to the diet? Olive oil, peanut oil, canola oil Beef franks, bologna, ham Swiss cheese, cheddar cheese, blue cheese Bacon, eggs, butter
Olive oil, peanut oil, canola oil
132
Which lipoprotein picks up cholesterol from other lipoproteins and body cells and returns it to the liver? Chylomicron LDL HDL VLDL
HDL
133
Which of the following molecules is a trans fatty acid? A. A double bond on the same side B. A double bond on both sides C. No double bond
B. A double bond on both sides
134
TRUE OR FALSE: Excess calories that are consumed as carbohydrate or protein can be used to synthesize fatty acids.
TRUE
135
High levels of ______ in the blood are associated with a reduction in the risk of heart disease
HDL
136
Which of the following is a characteristic of essential fatty acids? A. Omega-3 fatty acids are the only essential fatty acids B. They are metabolized at an extremely high rate as compared to other compounds C. Cholesterol is an example of an essential fatty acid D. The body cannot make these at all or in sufficient quantities to meet the body's needs
D
137
Lipids that are consumed in the diet are absorbed into the intestinal cells. From here, all of the following molecules, with the exception of \_\_\_\_\_, are not soluble in water, and are thus packaged for transport.
Small fatty acids
138
The remains of chylomicrons:
Travel to the liver to be disassembled
139
The most common sterol that is manufactured in the body (the liver) and found only in animal-derived foods is
Cholesterol
140
TRUE OR FALSE: All cis and trans fatty acids are unsaturated
TRUE
141
TRUE OR FALSE: VLDLs are made in the liver and transport lipids away from the liver
TRUE
142
An enzyme that digests lipids is:
Lipase
143
The functions of fat include all of the following EXCEPT: Build and repair tissue Cushion and protect vital organs Insulate the body Provide essential fatty acids and fat-soluble vitamins
Build and repair tissue
144
If one point of unsaturation occurs in a fatty acid, then it is a
Monounsaturated fatty acid
145
What is true about the absorption and transportation of fat in the blood? Fats travel in lipoprotein carriers All fats enter the small intestine wall and absorb directly into the bloodstream Chylomicrons contain mainly protein HDL carries cholesterol to the cells
Fats travel in lipoprotein carriers
146
Lipids containing saturated fatty acids are ______ at room temperature
Solid
147
Based on the type of fat found in the following foods, which would be the healthiest for breakfast from the grains group? Whole grain toast with honey French toast sticks with margarine English muffin with butter Poptart
Whole grain toast with honey
148
Which of the following fats is lowest in saturated fat? Olive oil Butter Coconut oil Partially hydrogenated soybean oil
Olive oil
149
Which of the following is not a function of triglycerides? Provides energy Insulates and protects the body Aids in fat-soluble vitamin absorption and transportation Makes antibodies, enzymes, and hormones in the body
Makes antibodies, enzymes, and hormones in the body
150
After long-chain fatty acids have been absorbed into the intestinal cells, they are re-assembled into:
Triglycerides
151
All of the following foods contain cholesterol EXCEPT: Hamburger cooked on the grill Avocado Salmon Boiled egg
Avocado
152
Which of the following is a step to prevent CVD (cardiovascular disease)? Keep saturated fat intake less than 10% of total kcal Consume 10 grams of fiber daily Consume over 200 mg of cholesterol daily Gain weight
Keep saturated fat intake less than 10% of total kcal
153
TRUE OR FALSE: Hydrogenation makes a saturated fatty acids more unsaturated
FALSE
154
Some fat is necessary in our diets: to increase the palatability of foods as a carrier of fat soluble vitamins to provide essential fatty acids All choices are accurate
All choices are accurate
155
Research indicated that the initiation of atherosclerosis may be related to all of the following EXCEPT: excess body fat levels low blood pressure smoking elevated blood levels of glucose
low blood pressure
156
TRUE OR FALSE: The number and location of the double bonds determine the health effects they have on the body
TRUE
157
TRUE OR FALSE: Fatty acids can be used to make glucose
FALSE
158
TRUE OR FALSE: Lipoproteins are particles that transport lipids in the blood
TRUE
159
Which of the following is a precursor of bile, Vitamin D, and some sex hormones? Phospholipids Triglycerides Cholesterol ALpha-linolenic acid
Cholesterol
160
The fat content of the US diet is not thought to be the only reason for the incidence of increasing obesity in the US. Which of the following best explains the increase in obesity? Energy intake exceeds energy expended Energy intake is less than energy expended Energy intake equals energy expended None of these are correct
Energy intake exceeds energy expended
161
Which lipoprotein contains the highest proportion of cholesterol? LDL Chylomicron HDL VLDL
LDL
162
TRUE OR FALSE: Diets high in saturated fatty acids have been shown to increase the risk of heart disease.
TRUE
163
BIle is:
Produced by the liver Stored in the gallbladder released into the small intestine
164
TRUE OR FALSE: Chylomicrons and high density lipoproteins transport triglycerides and deliver them to body cells.
FALSE
165
Which of the following types of oil is the best source of healthy, unsaturated fats? Stick margarine Canola Oil Butter Lard
Canola Oil
166
Which lipoprotein contains the highest proportion of cholesterol? LDL Chylomicron HDL VLDL
LDL
167
Which lipoprotein contains the highest proportion of cholesterol? LDL Chylomicron HDL VLDL
LDL
168
TRUE OR FALSE: Diets high in saturated fatty acids have been shown to increase the risk of heart disease.
TRUE
169
BIle is:
Produced by the liver Stored in the gallbladder released into the small intestine
170
BIle is:
Produced by the liver Stored in the gallbladder released into the small intestine
171
TRUE OR FALSE: Chylomicrons and high density lipoproteins transport triglycerides and deliver them to body cells.
FALSE
172
TRUE OR FALSE: Chylomicrons and high density lipoproteins transport triglycerides and deliver them to body cells.
FALSE
173
Which of the following types of oil is the best source of healthy, unsaturated fats? Stick margarine Canola Oil Butter Lard
Canola Oil
174
Which of the following types of oil is the best source of healthy, unsaturated fats? Stick margarine Canola Oil Butter Lard
Canola Oil
175
Acetylcholine
Activates muscles and plays an important role in memory
176
Adipose tissue
Tissue found under the skin and around body organs that is composed of fat-storing cells
177
Alpha-linolenic acid (α-linolenic acid)
An 18-carbon omega-3 polyunsaturated fatty acid known to be essential in humans
178
Antioxidant
A substance that decreases the adverse effects of reactive molecules on normal physiological function
179
Arachidonic acid
A 20-carbon omega-6 polyunsaturated fatty acid that can be synthesized from linoleic acid
180
Atherosclerosis
A type of cardiovascular disease where cholesterol is deposited in the artery walls, causing it to buildup and reduces the wall’s elasticity, eventually blocking the flow of blood.
181
Atherosclerotic plaque
Cholesterol-rich material that is deposited in the arteries of individuals with atherosclerosis. It consists of cholesterol, smooth muscle cells, fibrous tissue, and eventually calcium
182
Chylomicron
A lipoprotein that transports lipids from the mucosal cells of the small intestine and delivers triglycerides to other body cells
183
Cortisol
A hormone that regulates our physiological response to stress
184
Docosahexaenoic acid (DHA)
A 22-carbon omega-3 polyunsaturated fatty acid found in fish that may be needed in the diet of newborns. It can be synthesized from α-linolenic acid
185
Eicosapentaenoic acid (EPA)
A 20-carbon–omega-3 polyunsaturated fatty acid found in fish that can be synthesized from α-linolenic acid but may be essential in humans under some conditions
186
Essential fatty acid
A fatty acid that must be consumed in the diet because it cannot be made by the body or cannot be made in sufficient quantities to meet the body's needs
187
Foam cell
A cholesterol-filled white blood cell
188
High-density lipoprotein (HDL)
A lipoprotein that picks up cholesterol from cells and transports it to the liver so that it can be eliminated from the body
189
Hydrogenation
A process where hydrogen atoms are added to the carbon–carbon double bonds of unsaturated fatty acids (bent), making them more saturated (straight)
190
Inflammation
A protective response to injury or destruction of tissues; signs of acute inflammation include pain, heat, redness, swelling and loss of function
191
LDL receptor
A protein on the surface of cells that binds to LDL particles and allows their contents to be taken up for use by the cell
192
Lecithin
A phosphoglyceride composed of a glycerol backbone, two fatty acids, a phosphate group, and a molecule of choline; often used as an emulsifier in foods. Commonly used in baking and cooking as an emulsifier. It is used in the body to break up and disperse fats and oils
193
Linoleic acid
An omega-6 essential fatty acid with 18 carbons and 2 carbon-carbon double bonds
194
Lipid bilayer
Two layers of phosphoglyceride molecules oriented so that the fat-soluble fatty acid tails are sandwiched between the water-soluble phosphate-containing heads
195
• Lipids
A class of nutrients that is commonly called fats. Chemically, they contain carbon, hydrogen, and oxygen, and most of them do not dissolve in water. They include fatty acids, triglycerides, phospholipids, sterols, and fat-soluble vitamins
196
• Lipoprotein lipase
An enzyme that breaks down triglycerides into free fatty acids and glycerol; attached to the outside of the cells that line the blood vessels
197
• Lipoprotein
A water-soluble envelope of protein, phospholipids, and cholesterol that covers long-chain fatty acids, cholesterol, and fat-soluble vitamins. It transports these “lipids” in the blood
198
• Low-density lipoprotein (LDL)
A lipoprotein that transports cholesterol to cells
199
• Macrophage
A type of white blood that ingests foreign material as part of the immune response to foreign invaders such as infectious microorganisms
200
• Micelle
A particle that is formed in the small intestine when the products of fat digestion (fatty acids, monoglycerides, cholesterol) are surrounded by bile. It facilitates the absorption of lipids
201
• Monoglyceride
A glycerol molecule with one fatty acid attached
202
• Omega-3 fatty acid
A fatty acid containing a carbon–carbon double bond between the third and fourth carbons from the omega end; includes a-linolenic acid found in vegetable oils and eicosapentaenoic acid (EPA) and docosahexaenoic acid found in fish oils
203
• Omega-6 fatty acid
A fatty acid containing a carbon–carbon double bond between the sixth and seventh carbons from the omega end; includes linoleic and arachidonic acid
204
• Oxidized LDL cholesterol
A substance formed when the cholesterol in LDL particles is oxidized by reactive oxygen molecules. It is key in the development of atherosclerosis because it is taken up by scavenger receptors on white blood cells
205
• Phosphate group
A chemical group consisting of one phosphorus atom and four oxygen atoms
206
• Phospholipid
A type of lipid whose structure includes a phosphorus atom
207
• Plant sterol
A compound found in plant cell membranes that resembles cholesterol in structure. It can lower blood cholesterol by competing with cholesterol for absorption in the gastrointestinal tract
208
Polyunsaturated fatty acids
Fatty acid containing 2+ carbon–carbon double bonds
209
• Rancidity
Occurs when the unsaturated bonds in fatty acids are damaged by oxygen. When fats go rancid, they give food an “off” flavor
210
• Saturated fatty acid
A fatty acid in which the carbon atoms are bonded to as many hydrogen atoms as possible; it therefore contains no carbon–carbon double bonds
211
Very-low-density lipoprotein (VLDL)
Assembled by liver
**carries** lipids *from* liver
**delivers** triglycerides to body cells
212
High blood Cholesterol
Increase heart disease risk
