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Nutrition > Chapter 5 > Flashcards

Chapter 5 Flashcards

1
Q

What are Lipids?

A

molecules that are insoluble in water
- composed of Carbon (C), Hydrogen (H), & Oxygen (O)
** less O and H2O than carbohydrates so pack tightly together **

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2
Q

What are the three types of lipids?

A
  1. triglycerides
  2. phospholipids
  3. sterols
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3
Q

Triglycerides

A

most common food fat (95% of consumed fat)
- most fat in or body is stored as triglycerides

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4
Q

Triglyceride composed of…

A

glycerol molecule
- backbone 3-carbon alcohol

3 fatty acids
- carbon chains
- acidic carboxyl group

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5
Q

Classification of Triglycerides

A
  • based on chain length
  • level of saturation (saturated or unsaturated)
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6
Q

Short-chain fatty acids

A

< 6 carbons (C)
Acetic Acid - makes up ~10% of vinegar
Butyric Acid - milk fats of goat/sheep/cows, parmesan cheese

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7
Q

Medium-chain fatty acids

A

6-12 carbons
Capric/Lauric acid - watermelon seeds, plum (0.3%), coconut oil (49%)

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8
Q

long-chain fatty acids

A

> 14 carbons (C)
Oleic Acid - occurs naturally in plant & animal fats

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9
Q

What does length determine?

A
  • method of digestion/absorption
  • how fat functions in the body
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10
Q

Level of Saturation

A
  1. number of hydrogen atoms surrounding each carbon
    OR
  2. type of bonds found in the fatty acid

** saturation leads to shape **

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11
Q

animal fat

A

40-60% energy form saturated fatty acids

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12
Q

plant fat

A

80-90% energy from mono and polyunsaturated fatty acids

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13
Q

Straight Shape

A

saturated fatty acids
determined by saturation of carbon and # of double bonds

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14
Q

Saturated fatty acids

A

butter, lard, etc.
- all carbons have a hydrogen and NO double bonds
- pack tightly - considered BAD fats
- solid at room temp

** mainly from animal sources **

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15
Q

bent shape

A

unsaturated fatty acids (presence of double bonds)
- good fats

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16
Q

Cis

A

double bond - H found on same side of carbon chain
EX. olive oil

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17
Q

Trans

A

Trans - double bond - H found on the opposite side of the carbon chain
EX. does not exist
- hydrogenation (converting liquid to solid by adding H)

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18
Q

unsaturated fats

A

mainly from plants

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19
Q

Phospholipids

A

found in foods (not as abundant)
- egg yolk
- soy beans

** manufactured in body - not required in our diet **

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20
Q

What are phospholipids composed of?

A

glycerol
2 fatty acids (hydrophobic)
phosphate (hydrophilic)
- makes molecules soluble to water
- enables them to emulsify & transport fats through bloodstream

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21
Q

Sterols

A

found in plants and animals (cholesterol)
** manufactured in body - not essential in diet **

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22
Q

what makes up sterols?

A

multiple carbon ring structures

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23
Q

cholesterol

A

found only in fatty part of animal
- butter, beef or chicken fat, egg yolks & milk fat

essential component of plasma membrane
- especially in nerve cell synapse
- all sex and adrenal gland hormones synthesized from it

** no need to consume as we synthesize it **

24
Q

Liver & Cholesterol

A

liver adjusts according to consumption

NO dietary cholesterol - liver increases production
HIGH cholesterol - liver stops production (sometimes this fails)

25
Lipid Digestion
Problem -> lipids are NOT soluble in water - cells, tissues and organs made up of water lipids - must be digested, absorbed & transported differently from carbohydrates & proteins
26
Lipid Digestion Oral Cavity
mechanical digestion little chemical digestion occurs here Salivary Glands (chemical) - lingual lipase digests some triglycerides - human milk contains lipase to help infant digest
27
Lipid Digestion Stomach
a little amount of digestion occurs here Gastric Lipase Production - digests ~15% of dietary fats Problem > fat separates from gastric juices water + HCL + pepsin + gastric lipase
28
Lipid Digestion Small Intetsine
the primary site of lipid digestion ** triglycerides are insoluble in water ** - must be pre-treated by accessory organs to be digested & absorbed
29
Lipid Digestion Pancreas
the pancreas is the major source of fat-digesting enzymes ... used to pre-treat triglycerides Fat & low pH - trigger mucosal cells of the small intestine - produce hormones cholecystokinin (CCK) & secretin
30
What does cholecystokinin (CCK) do?
* activates gall bladder * slows down movement of GI tract * Triggers pancreas → pancreatic lipases * acts as a hunger suppressor
31
what does secretin do?
- enhances effects of CCK - triggers pancreas > bicarbonate ions
32
Pancreas Accessory Organs
aciner cells pancreatic juice electrolytes enzymes
33
Aciner cells
secrete pancreatic juice > duodenum
34
pancreatic juice
1200 - 1500 mL/day Watery akaline solution (pH 8)
35
Electrolytes
- bicarbonate HCO3- to neutralize chyme
36
enzymes
amylase, lipase, peptidases - secreted in active form - require ions/bile for optimal performance - Peptidases secreted in inactive form (zymogens) 5-24
37
Gallbladder Accessory organ
stores bile produced by the liver - bile salts > aid with fat emulsification
38
Bile
yellow-green alkaline solution Contains - bile salts - bile pigment (bilirubin) - from old RBC - cholesterol, triglycerides, phospholipids and electrolytes
39
What does bile do?
emulsifies the fat using bile salts
40
bile salts
water (>90%), bile salts (hydrophilic head/hydrophobic tail), phospholipids & electrolytes bile salts rearrange LARGE fat droplet > into smaller droplets glycerol head (hydrophilic) - points outward touching intestinal juices fatty acid tails (hydrophobic) - point inwards into the bile salt center ** this now allows pancreatic lipase to digest **
41
pancreatic lipase
digest triglyceride triglyceride -> monoglyceride & free fatty acids
42
what is micelle
combination of monoglyceride + fatty acids + bile salts - micelle transports fat through the intestinal juices towards the intestinal mucosa ** helps with absorption of fatty acids ** Mucosal Lining - once transported, fatty acids and monoglycerides leave micelle and diffuse into the mucosal cell
43
Absorption into bloodstream
not all fat is difficult to absorb (move across lining)
44
Absorption into bloodstream Short & Medium chain fatty acids
(<14 carbon) - transported easily (from cell to blood) - enter bloodstream quickly bound to phospholipid/transport protein
45
Absorption into bloodstream Long-chain fatty acids & monoglycerides
(>14 carbons) - Not so easy - Need a more specialized transport mechanism ... a lipoprotein
46
Lipoproteins
assemblage of proteins & phospholipids (water soluble) Function: transport water-insoluble lipids into the bloodstream (absorption) bi-pass liver and go directly to tissues via lymph vessels
47
Lipoprotein Classification
based on density chylomicron VLDL LDL HDL
48
Cholesterol & Cardiovascular Disease HDLs
high-density lipoproteins (good) cholesterol - transport cholesterol back to liver for excretion .. done!
49
Cholesterol & cardiovascualr Disease LDLs
low-density lipoproteins (bad) cholesterol major carriers of cholesterol to cells (for use) if excess cholesterol - the body increases LDL molecules 1. not enough LDL receptors so just floating 2. body sends out macrophages to engulf them 3. Macrophages become enlarged (foam cells) 4. Foam cells become trapped in blood vessel walls
50
Lipoprotein Lipase LPL
abundant on epithelial cells lining capillaries of muscle & adipose cells - Ex. Adipose/muscle cell contacts LPL to break chylomicrons apart releasing triglycerides to the target cell - used in mitochondria of cell immediately - stored in adipose tissue or in muscle (active folks)
51
Lypolisis
- breakdown of stored fat (adipose tissue) triglycerides > glycerol + fatty acids ** sensitive lipase (HSL) enzyme must be present **
52
what activates sensitive lipase? (HSL)
Insulin - functions in anabolism insulin present + hypercaloric diet > fat tissue anabolism insulin absent + hypocaloric diet > free fatty acids from cell During exercise - insulin levels fall and glucagon levels rise
53
benefit of fat
1. provides energy - 9kcal of energy/gram 1 tbsp butter = 2 1/2 cups of steamed broccoli = 1 slice of bread 2. lipids are the major fuel at rest 30-70% of energy used at rest comes from lipids 3. energy storage - store extra energy in form of fat little storage of carbs & no storage of protein
54
Alpha linoleic (omega 3) and linoleic (omega 6)
** essential fatty acid ** - long chain fatty acids - must be consumed in the diet (cannot be synthesized) - growth & development of CNS/PNS - Growth & development of endocrine glands - Essential for immune and inflammatory responses - Regulates blood clot formation
55
What does fat help transport?
transport of fat-soluble vitamins A,D,E & K Vitamins A - normal vision and night vision Vitamin D - regulates blood Ca/P levels to maintain bone health Vitamin K - blood clotting & bone health
56
how much fat?
The Acceptable Macronutrient Distribution Range (AMDR) for fat - 20 - 35% of total energy should be from fat

Nutrition (5 decks)

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