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Nutrition > Chapter 5 > Flashcards

Chapter 5 Flashcards

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1
Q

the more fat taken in a meal, the slower or faster the digestive system action becomes?

A

slower

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2
Q

cholesterol

A

a member of the group of lipids known as sterols; a soft, waxy substance made in the body and also found in animal-derived foods.

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3
Q

lipid

A

a family of organic (carbon-containing) compounds soluble in organic solvents but not in water. Lipids include triglycerides (fats and oils), phospholipids, and sterols.

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4
Q

fats

A

lipids that are solid at room temperature

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5
Q

oils

A

lipids that are liquid at room temperature

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6
Q

about 95% of lipids are…

A

triglycerides

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7
Q

what are the other major classes of lipids besides triglycerides?

A

phospholipids and sterols

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8
Q

triglycerides

A

the chief form of fat in foods and in the human body. A triglyceride is made up of three units of fatty acids and one unit of glycerol

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9
Q

phospholipid

A

These lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids.

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10
Q

sterols

A

Sterols have a structure similar to that of cholesterol.

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11
Q

why is carbohydrate glucose not the main form of stored energy?

A

glucose is stored in the form of glycogen. Because glycogen holds a great deal of water, it is quite bulky and heavy, and the body cannot store enough to provide energy for very long. Fats, however, pack tightly together without water and can store much more energy in a small space

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12
Q

what are some other purposes fat serves?

A

serves as shock absorbers, insulates body, form cell membranes, transport fat-soluble substances, and serve as raw materials for making other products

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13
Q

what are the fat-soluble vitamins?

A

A, D, E, K

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14
Q

satiety

A

the feeling of fullness or satisfaction that people experience after meals

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15
Q

how can fatty acids differ from one another?

A

in chain length and in degree of saturation

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16
Q

the triglycerides containing shorter-chains and are more unsaturated are harder or softer at room temperature?

A

softer and melt more

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17
Q

saturation

A

refers to whether or not a fatty acid chain is holding all of the hydrogen atoms it can hold

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18
Q

saturated fatty acid

A

a fatty acid carrying the maximum possible number of hydrogen atoms (having no points of unsaturation)

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19
Q

point of unsaturation

A

a site in a molecule where the bonding is such that additional hydrogen atoms can easily be attached. “empty spot”

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20
Q

unsaturated fatty acid

A

a fatty acid that lacks some hydrogen atoms and has one or more points of unsaturation

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21
Q

monounsaturated fatty acid

A

a fatty acid containing one point of unsaturation

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22
Q

polyunsaturated fatty acid

A

a fatty acid with two or more points of unsaturation

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23
Q

which has a higher melting point, saturated or unsaturated?

A

saturated

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24
Q

trans-fat

A

fats that contain any number of unusual fatty acids—trans-fatty acids—formed during processing

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25
homogenization
a process by which milk fat is evenly dispersed within fluid milk; under high pressure, milk is passed through tiny nozzles to reduce the size of fat droplets and reduce their tendency to cluster and float to the top as cream
26
homogenization
a process by which milk fat is evenly dispersed within fluid milk; under high pressure, milk is passed through tiny nozzles to reduce the size of fat droplets and reduce their tendency to cluster and float to the top as cream
27
does a phospholipid have 3 or 2 fatty acids?
2. in place of the third is phosphorus, which makes it soluble in water
28
which lipid can serve as an emulsifier?
phospholipid
29
emulsification
the process of mixing lipid with water by adding an emulsifier
30
emulsification
the process of mixing lipid with water by adding an emulsifier
31
give an example of a sterol?
cholesterol
32
what serves as the raw material for making emulsifiers in bile?
cholesterol
33
atherosclerosis
a disease of the arteries characterized by lipid deposits known as plaques along the inner walls of the arteries; a major cause of cardiovascular disease
34
what plays a role in bile, vitamin D, sex hormones, etc.
sterols
35
plant sterols in foods inhibit (blank) absorption?
cholesterol
36
how much percent are fats consumed that are absorbed?
98%
37
which parts of triglycerides pass directly through the cells of the intestinal lining?
glycerol and shorter-chain fatty acids
38
lipoproteins
clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph
39
which fats must form lipoproteins to be able to get into the bloodstream?
the larger lipids, monoglycerides and long-chain fatty acids
40
chylomicrons
lipoproteins formed when lipids from a meal cluster with carrier proteins in the cells of the intestinal lining. Chylomicrons transport food fats through the watery body fluids to the liver and other tissues.
41
what are the fat depots?
the subcutaneous fat layer under the skin, the internal fat pads of the abdomen, the breasts, and others—where they are stored by the body’s fat cells for later use
42
is converting carbohydrate to fat the most energy efficient?
no. storing fat itself is most efficient.
43
When fat is broken down to provide cellular energy, (blank) helps the process run most efficiently
carbohydrate
44
what's the number one cause of death among adults in the US.
cardiovascular disease (CVD)
45
high intakes of saturated and trans fats are associated with what disease?
cardiovascular disease
46
trans-fatty acids
fatty acids with unusual shapes that can arise when hydrogens are added to the unsaturated fatty acids of polyunsaturated oils (a process known as hydrogenation)
47
does more lipids mean more dense or less dense?
more lipids means less dense. more proteins means more dense
48
which lipoprotein has the least density?
chylomicron
49
what are the 4 types of lipoproteins?
chylomicrons, Very-low-density lipoproteins (VLDL), Low-density lipoproteins (LDL), High-density lipoproteins (HDL)
50
Very-low-density lipoproteins (VLDL)
transport triglycerides and other lipids made in the liver to the body cells for their use
51
Low-density lipoproteins (LDL)
transport cholesterol and other lipids to the tissues for their use. LDL are what is left after VLDL have donated many of their triglycerides to body cells
52
High-density lipoproteins (HDL)
picks up cholesterol from body cells and carry it to the liver for disposal.
53
what raises blood HDL levels?
regular physical activity
54
what are the functions of essential fatty acids?
Provide raw material from which eicosanoids (biologically active lipids) are made. Serve as structural and functional parts of cell membranes. Contribute lipids to the brain and nerves. Promote normal growth and vision. Maintain health of the skin, thus protecting against water loss. Help regulate genetic activities affecting metabolism. Participate in immune cell functions.
55
linoleic acid is associated with...
omeg 6 fatty acid
56
arachidonic acid
an omega-6 fatty acid derived from linoleic acid
57
eicosanoids
biologically active compounds that regulate body functions
58
linolenic acid is associated with...
omega 3 fatty acid. EPA and DHA
59
what's the importance of EPA and DHA?
critical roles in regulating the heart rate, regulating blood pressure, reducing blood clot formation, reducing blood triglycerides, and reducing inflammation—all factors associated with heart health.
60
what's the recommendation of seafood each week?
8 to 12 ounces. 250 mg of EPA and DHA per day
61
is cod a good source of EPA and DHA?
no. it has very little
62
Mercury escapes from many industries, power plants, and natural sources into the earth’s waterways, where bacteria in the water convert it into a highly toxic form...
methylmercury
63
authorities don't recommend eating what kind of raw fish that people love?
sushi
64
hydrogenation
the process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation
65
Hydrogenated oil has a high...
smoking point, so it is suitable for frying foods at high temperatures in restaurants
66
what's an alternative to hydrogenation for extending a product’s shelf life?
add a chemical preservative that will compete for oxygen and thus protect the oil. The additives are antioxidants, and they work by reacting with oxygen before it can do damage. ex. BHA and BHT, or keep refrigerated
67
When polyunsaturated oils are hardened by hydrogenation, some of the unsaturated fatty acids end up changing their shapes instead of becoming saturated. what do they become?
trans fatty acids
68
what are the health risks with trans fat?
raising blood LDL cholesterol, worsening atherosclerosis, exerting toxic effects on the heart, and increasing tissue inflammation; high intakes are associated with increased CVD and sudden death
69
To be called “lean,” products must contain...
fewer than 10 grams of fat and 4 grams of saturated fat per 100 grams of food
70
what's the leading single contributor of solid fats to the U.S. diet?
grain-based desserts, such as cookies, cakes, and pastries, which are often prepared with butter, margarine, or hydrogenated shortening
71
which margarines contain fewer calories than regular varieties because water, air, or fillers have been added?
diet margarines
72
fat replacers
ingredients that replace some or all of the functions of fat and may or may not provide energy.
73
artificial fats
zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats but that are totally or partially resistant to digestion.

Nutrition (8 decks)

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