[5] FATS Flashcards
(57 cards)
1
Q
- Also known as fatty acids or lipids
- Greasy substances that are not soluble in water
A
Fats
2
Q
Fats are more concentrated sources of energy than ____
A
CHO
3
Q
Fat has (1) ____ per gram, more than (2) ____ the number of calories in carbohydrates and protein
A
(1) 9 calories
(2) 2 times
4
Q
Fats are called ____ depending on how much of each type of fatty acid they contain
A
saturated or unsaturated
5
Q
Importance of Fat
- (1) ____
- Carries (2) ____
- (3) ____
- Help the body use (4) ____
- Support (5) ____
- Deposits of fats in the body serve to (6) ____
- (7) ____
A
(1) Source of energy
(2) fat soluble vitamins ADEK
(3) Wound healing
(4) protein & carbohydrate more efficiently
(5) cell growth
(6) support & cushion vital organ & to provide insulation
(7) Hormone production
6
Q
Classification of Fats
- On the basis of ____
- On the basis of ____
- On the basis of ____
A
(1) chemical composition
(2) requirement
(3) sources
7
Q
On the Basis of Chemical Composition
- Esters of fatty acids and glycerol which are by products of digested dietary fats
- Also called as neutral fats or triglycerides
- Stored in fat cells (if not used) and released for energy between meals
A
Simple Lipids
8
Q
Simple Lipids
Make up ____ of food and body fats (e.g.) fats and oils
A
98-99%
9
Q
On the Basis of Chemical Composition
- simple lipids + other organic compounds
A
Compound Lipids
10
Q
Examples of Compound Lipids
A. ____
B. ____
C. ____
A
A. Phospolipids
B. Glycolipids
C. Lipoproteins
11
Q
On the Basis of Chemical Composition - Compound Lipids
- Has the unique ability to dissolve in both water and fat
- Helps move nutrients, hormones and other substances in and out of the cells.
- Ex. Lecithin
A
Phospholipids
12
Q
Phospholipids
- Is found in both plant and animal foods and is synthesized in the liver
- A natural emulsifier that helps transport fat in the bloodstream
- It is used commercially to make food products smooth
A
Lecithin
13
Q
On the Basis of Chemical Composition - Compound Lipids
- Contains CHO in combination with fatty acids and glycerol
- Have important roles in providing energy and serve as markers for cellular recognition
A
Glycolipids
14
Q
On the Basis of Chemical Composition - Compound Lipids
- Cholesterol + triglycerides
- Not able to easily circulate in the bloodstream
- They are often carried by proteins
A
Lipoproteins
15
Q
Types of Lipoproteins
- ____
- ____
- ____
- ____
A
- Very Low Density Lipoprotein (VLDL)
- High Density Lipoprotein (HDL)
- Low Density Lipoprotein (LDL)
- Chylomicrons
16
Q
Lipoproteins
Consist of main triglycerides, some cholesterol molecules, and less protein
A
Very Low Density Lipoprotein (VLDL)
17
Q
Very Low Density Lipoprotein (VLDL)
- Less dense than most lipoproteins because of its (1) ____
- Made in the (2) ____ and is responsible for delivering (3) ____ to cells in the body, which is needed for cellular processes
A
(1) high lipid composition
(2) liver
(3) triglycerides
18
Q
Lipoproteins
Consists of more cholesterol than triglycerides and protein, density is greater than VLDL
A
Low-Density Lipoproteins (LDL)
19
Q
Low-Density Lipoproteins (LDL)
- Responsible for carrying (1) ____ to cells that need it
- Elevated levels are associated with an increased risk of (2) ____
- Also known as the (3) ____
A
(1) cholesterol
(2) CVD and Atherosclerosis
(3) “bad” cholesterol
20
Q
Lipoproteins
Consists of less cholesterol and more protein, making these lipoproteins the densest.
A
High-Density Lipoprotein (HDL)
21
Q
High-Density Lipoprotein (HDL)
- HDL is made in the (1) ____
- Responsible for carrying (2) ____ from cells back to the liver
- Considered the (3) ____
A
(1) liver and in the intestines
(2) cholesterol
(3) “good” cholesterol
22
Q
Lipoproteins
The least dense out of all of the lipoproteins
A
Chylomicrons
23
Q
Chylomicrons
- Primarily made up of (1) ____ and a small amount of ____
- Transport vehicles for (2) ____ in blood and lymph
A
(1) triglycerides / protein
(2) lipids
24
Q
On the Basis of Chemical Composition
Substances liberated during hydrolysis of simple and compound lipids which still retain the properties of lipids
A
Derived Lipids
25
# On the Basis of Chemical Composition - Derived Lipids
* A fat-like substance in animal foods and body cells
* Abundant in egg yolk, fatty meats, shellfish, butter, cream, cheese, whole milk, and organ meats (liver, kidneys, brains, sweet breads)
Sterol (Cholesterol)
26
# Sterol (Cholesterol)
* Contributing factor in (1) ____
* Recommended intake: levels should not exceed (2) ____ of blood
(1) heart disease and atherosclerosis
(2) 200 mg/dL
27
# On the Basis of Chemical Composition - Derived Lipids
* Building blocks of fat
* Functions in the body as energy storage
Fatty Acids
28
# Fatty Acids
* During digestion, body breaks down (1) ____ into ____, which can then be absorbed into the blood
* If (2) ____ isn’t available for energy, the body uses fatty acids to fuel the cells instead
(1) fats into fatty acids
(2) glucose
29
# Roles of Cholesterol
1. Utility vehicle for ____
2. Helps in the ____
3. Insulates the ____
4. ____ the skin
5. For the development of ____
6. Essential for the synthesis of ____
7. Supports ____
(1) fat soluble vitamins
(2) emulsification of dietary fat
(3) nerve and the brain tissues
(4) Waterproofs
(5) adrenal & sex hormone
(6) bile and vitamin D
(7) cell growth
30
# Types of Fatty Acids
1. ____
2. ____
3. ____
4. ____
1. Saturated fatty acids
2. Monounsaturated fatty acid
3. Polyunsaturated fatty acid
4. Trans Fatty Acids
31
# Types of Fatty Acids
* Heavier, more dense, solid; can raise bad cholesterol
* Examples: of animal origin are meat, poultry, egg yolks, whole milk & whole milk cheeses, cream, ice cream, butter, chocolate, coconut, palm oil, and palm kernel oils
Saturated Fatty Acids
32
# Saturated Fatty Acids
* Recommendation: no more than ____ of total daily calories
* A high LDL cholesterol level puts you at risk for ____, and other major health problems
(1) 6%
(2) heart attack, stroke
33
# Types of Fatty Acids - Unsaturated Fats
* Recommended for cooking
* Examples: olive oil, peanut oil, canola oil, avocados, and cashew nuts
Monounsaturated Fatty Acid (MUFA)
34
# Unsaturated Fats - Monounsaturated Fatty Acid (MUFA)
* Lowers the amount of (1) ____
* Have no effect on (2) ____
* Recommended intake: (3) ____ of total daily calories
(1) low-density lipoprotein (LDL) or “bad cholesterol”
(2) high-density lipoproteins (HDLs) or “good cholesterol”
(3) 20%
35
# Types of Fatty Acids - Unsaturated Fats
* Includes Omega-3 and Omega-6 Fatty Acids
* Examples: cooking oils made from sunflower, safflower, sesame seeds, or from corn or soybeans; soft margarines whose major ingredient is liquid vegetable oil; and fish
Polyunsaturated Fatty Acid (PUFA)
36
# Unsaturated Fats - Polyunsaturated Fatty Acid (PUFA)
* Two major fatty acids
1. ____ - help lower the risk of heart disease; found in fish oils
2. ____ - has a cholesterol-lowering effect
(1) Omega-3 Fatty Acids
(2) Omega-6 Fatty Acids (Linoleic acid)
37
# Unsaturated Fats - Polyunsaturated Fatty Acid (PUFA)
Recommended Intake: Not exceed ____ of total daily calories.
10%
38
# Types of Fatty Acids
* Unhealthy fats that form when oil goes through a process called hydrogenation letting fat to harden and become solid at room temperature
* Dietary sources: margarine, cake, cookies, doughnuts, chips, crackers, meat & dairy products, peanut butter (hydrogenated), shortening
Trans-Fatty Acids (TFAs)
39
# Unsaturated Fats - Trans-Fatty Acids (TFAs)
* Hydrogenated fats, or "trans fats," are often used to (1) ____
* Required to (2) ____
* Raise (3) ____ but decrease ____
* Can increase risk of (4) ____
(1) keep some foods fresh for a long time or to prolong shelf-life
(2) be listed on the food label
(3) LDLs / HDLs
(4) heart disease, stroke and Type II diabetes
40
# On the Basis of Requirement
* Essential to be taken in our diet because they cannot be synthesized in our body
* Ex. Linoleic (omega-6), linolenic (omega-3) and arachidonic acids
Essential Fatty Acids
41
# On the Basis of Requirement
* Are those which can be synthesized by the body and which need not be supplied through the diet
* Ex. Palmitic acid, oleic acid and butyric acid
Non-essential fatty acids
42
# On the Basis of Requirement
Are purchased and used as fats, such as butter, margarine, lard, and cooking oils
Visible Fats
43
# On the Basis of Requirement
Are those found in other foods, such as meats, cream, whole milk, cheese, egg yolk, fried foods, pastries, avocados and nuts
Invisible Fats
44
# Characteristics of Fat
1. ____
2. ____
3. ____
4. ____
5. Reacts to ____
6. ____
7. ____
8. ____ with water
1. Hardness
2. Emulsification
3. Saponification
4. Rancidity
5. Reacts to excessive heating
6. Greasy feel
7. Odorless, tasteless, colorless
8. Floats with water
45
# Overview: Digestion and Absorption of Fats - MOUTH
* ____
* Mixing with ____
* Limited ____
* Mechanical digestion
* Mixing with saliva
* Limited enzymatic digestion (lingual lipase)
46
# Overview: Digestion and Absorption of Fats - STOMACH
* ____
* Limited ____
* Mixing / churning
* Limited enzymatic digestion (gastric lipase)
47
# Overview: Digestion and Absorption of Fats - SMALL INTESTINE
* ____
* ____
* ____ help with absorption
* Emulsification (bile)
* Enzymatic digestion (pancreatic lipases)
* Micelles help with absorption
48
# Dietary Requirement
* Recommended Fat Intake: (1) ____ of total caloric intake / day
* American Heart Association’s Recommendation: consume less or no more than (2) ____ of saturated fats, (3) ____ polyunsaturated fats, and (4) ____ monounsaturated fats
(1) 30%
(2) 7%
(3) 10%
(4) 20%
49
# Health Effects of Fat Deficiency
1. ____
2. ____ of the skin
3. Slow ____
4. ____
5. Prone to ____
1. Vitamin Deficiencies (ADEK)
2. Inflammation of the skin
3. Slow wound healing
4. Hair loss
5. Prone to sickness
50
# Health Effects of Excess intake of Fat
1. Diet very high in ____ can lead to some ____
2. Risk for ____
3. Risk for ____
(1) PUFA / cancers
(2) heart disease, atherosclerosis and stroke
(3) obesity
51
# Types of Healthy Fat Food Source
1. ____ - Olive oil, peanut oil, canola oil, avocados, nuts and seeds
2. ____ - Vegetable oils (safflower, corn, sunflower, soy and cottonseed oils), nuts and seeds
3. ____ - Fatty, cold-water fish (salmon, mackerel and herring), flaxseeds, flax oil and walnuts
(1) Monounsaturated fat
(2) Polyunsaturated fat
(3) Omega-3 fatty acids
52
# Fat Substitutes/Alternatives
* A fat alternative made from sugar and fatty acids
* Approved by FDA for use only in snack foods (potato chips, tortilla chips & crackers
Olestra (Fat-based fat substitute)
53
# Fat Substitutes/Alternatives - Olestra (Fat-based fat substitute)
Inhibits the absorption of some vitamins and other nutrients therefore ____ have been added to foods containing olestra
fat-soluble vitamins A, D, E, and K
54
# Fat Substitutes/Alternatives
* Can be used only in cold foods such as ice cream
* Not available for home use
Simplesse (Protein-based fat substitute)
55
# Fat Substitutes/Alternatives - Simplesse (Protein-based fat substitute)
Made from either egg white or milk protein and contains ____
1.3 kcal/g
56
# Fat Substitutes/Alternatives
* Carbohydrate-based and derived from oat fiber
* Heat-stable and can be used in baking but not in frying
Oatrim (Carbohydrate-based fat substitute)
57
# Fat Substitutes/Alternatives - Oatrim (Carbohydrate-based fat substitute
It provides (1) ____, but significantly (2) ___
(1) calories
(2) less fat
