FATS

Question 1

Fat refers to the chemical group called

Answer 1

lipids

Question 1

Fats are organic compounds composed of

Answer 1

carbon, hydrogen and oxygen

Question 2

Fats/Lipids are divided into three classifications:

Answer 2

fats/triglycerides, phospholipids, and sterols

Question 3

Fat constitutes _______ of the energy in the human body

Answer 3

34%

Question 4

Food Functions of Fats

Answer 4

• Source of Energy
• Palatability
• Satiety and Satiation
• Food Processing
• Nutrient Source

Question 5

is the densest form of stored energy

Answer 5

fats

Question 6

Physiologic Functions of Fats

Answer 6

• Stored Energy
• Organ Protection
• Temperature Regulator

Question 7

the storage depot of body fat, provides important fuel during illness or times of food restriction

Answer 7

Adipose tissue

Question 8

• are specialized transporting compounds
• Transports fats in the circulatory system

Answer 8

lipoprotein

Question 9

Transports absorbed fats after meals to the liver cells

Answer 9

Chylomicrons

Question 10

Transports triglycerides from liver to tissue

Answer 10

Very Low Density Lipoprotein

Question 11

normal serum range

Answer 11

51-197 mg/dl

Question 12

Plasma proteins with triglyceride components that carry cholesterol to cells

Answer 12

Low Density Lipoprotein

Question 13

Plasma proteins with triglyceride components that carry cholesterol to cells

Answer 13

Low Density Lipoprotein

Question 14

“Bad cholesterol”

Answer 14

60-180 mg/dl

Question 15

Plasma proteins that carry fat in the bloodstream to tissue or to the liver to be excreted or disposed

Answer 15

High Density Lipoprotein

Question 16

“Good Cholesterol”

Answer 16

35-70 mg/dl

Question 17

are the key refined fuel forms of fat that the cell burns for energy. They are the basic structural units of fat and may be saturated or unsaturated in nature.

Answer 17

Fatty Acids

Question 18

• Contains no double bonds (has a single bond carbon chain – hydrogen atoms are attached to all bonding sites)
• Usually animal in origin

Answer 18

Saturated Fatty Acid

Question 19

Contains double bonds
Usually plant in origin

Answer 19

Unsaturated Fatty Acid

Question 20

has only one unsaturated double bond

Answer 20

Monounsaturated fatty acid

Question 21

More than one carbon to carbon double bond

Answer 21

Polyunsaturated fatty acid

Question 22

Essential Fatty Acid (EFA); first double bond is at the sixth carbon atom from the omega end (Omega 6 fatty acid)

Answer 22

Linoleic acid

Question 23

essential fatty acids

Answer 23

Linoleic and linolenic fatty acids

Question 24

EFA; first double bond located at 3rd carbon atom from omega end

Answer 24

Linolenic acid

Question 25

Only have 2 fatty acids + 1phosphate group

Answer 25

Phospholipids

Question 26

Lipid compounds that form part of the cell walls and act as a fat emulsifier

Answer 26

Phospholipids

Question 27

main phospholipid, naturally found in egg yolks, soybeans, used as an additive to food products to stabilize consistency

Answer 27

Lethicin

Question 28

Fatlike class of lipids that serve vital functions in the body

Answer 28

Sterols

Question 29

produced by the liver and found in dietary sources

Answer 29

Cholesterol

Question 30

Component of bile salts that aid in digestion

Answer 30

Sterols

Question 31

Increased levels of sterols =

Answer 31

Coronary Artery Disease

Question 32

are created when cis-fatty acids are heated, pressurized, and combined with a catalyst (usually nickel) in a process called hydrogenation

Answer 32

Trans fatty acids

Question 33

Trans fatty acids are created when cis-fatty acids are heated, pressurized, and combined with a catalyst (usually nickel) in a process called

Answer 33

hydrogenation

Question 34

is used by manufacturers to make vegetable oils solid at room temperature and less likely to turn rancid.

Answer 34

hydrogenation

Question 35

Hydrogenated or trans-fatty acids are common in

Answer 35

commercially baked goods (crackers, cakes, and cookies), salty snack foods, some margarines, and fried foods (donuts and french fries).

Question 36

When oil is used for frying and if the oil is reused (like in fast food French fry machines) cis-Fatty acids are converted to

Answer 36

trans-fatty acids

Question 37

associated with increased incidence of cardiac disease by increasing LDL and decreasing HDL

Answer 37

Trans fatty acid

Question 38

Digestion and Metabolism of Fats

Answer 38

1. Mouth - Mechanical - Tongue produces lingual lipase during infancy for fat in milk 2. Stomach - Peristalsis - Gastric lipase hydrolyze some fatty acids from triglycerides 3. Small Intestine - Fats entering the duodenum initiate release of cholesystokinin hormone. This sparks gallbladder to release bile into small intestines. Bile emulsifies fats for digestion

Question 39

Making Changes in Fat Consumption

Answer 39

1. Eliminating Trans-Fats - Read food labels before consuming 2. Fighting fats with fats - Opt for the real thing 3. Cleanse, Rejuvenate, Supplement - Start with a clean slate - Detoxify the liver