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Nutrition > Fats > Flashcards

Fats Flashcards

(79 cards)

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1
Q

Misconceptions about fats

A

Fats ar bad for your health
Low-fat is the best choice
Eating fat makes you fat

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2
Q

Overall name of the chemical group of fats and fat-related compounds, hydrophobic

A

Lipids

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3
Q

Length, arrangement, and their interaction determines fat type

A

Glyceride
Lipoproteins
Phospholipids
Sterols

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4
Q

Types of triglycerides

A

Saturated

Unsaturated

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5
Q

Types of unsaturated triglycerides

A

Mono
Poly
Trans

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6
Q

Lipoproteins types

A

Chylomicrons
VLDL
LDL
HDL

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7
Q

Phospholipids types

A

Lecithin

Eicosanoids

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8
Q

Sterols example

A

Cholesterol

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9
Q

Glycerol + Fatty Acid

A

Glyceride

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10
Q

Majority of dietart fat

A

Triglyceride

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11
Q

Triglyceride’s basic unit

A

Methyl end

Carboxyl end

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12
Q

Different classifications of fatty acid

A

Length
Essentiality
Saturation

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13
Q

Length

A

Short: 2-4C
Medium: 6-10C
Long: >12C

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14
Q

Essentiality

A

Essential

Non-essential

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15
Q

Saturation

A

Saturated

Unsaturated

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16
Q

No double bond

A

Saturated

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17
Q

1 double bond

A

Monounsaturated

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18
Q

> 1 double bond

A

Polyunsaturated

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19
Q

Heavier, denser
Solid at room temp
Only has single bonds
C-atoms filled

A

Saturated fatty acid

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20
Q

Lighter, less dense
Liquud at room temp
Has double bond/s
Not completely filled

A

Unsaturated fatty acid

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21
Q

One unfilled spot

One double-bond on the 9th carbon from the omega end

A

Omega-9

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22
Q

Examples of monounsaturated food

A

Vegetable oils
Nuts
Avocado

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23
Q

2 or more unfilled spot

A

Omega-6

Omega-3

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24
Q

Polyunsaturated - Omega-3

A

Alphalinolenic acid
Eicosapentaenoic acid
Docosahexaenoic acid

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25
Make cell membranes more liquid
Polyunsaturated - Omega-3
26
Polyunsaturated - Omega-6 (pro inflammatory)
Linoleic acid Gamma-linolenic acid Arachidonic acid
27
Omega-6 is needed for:
Injury healing | Recovery from physical training/stress
28
Pro-inflammatory (omega 6) effects
``` Constrict blood vessels Increase inflammation Cause blood clotting Increase pain Constrict airways ```
29
Anti-inflammatory (omega-3) effects
``` Dilate blood vessels Lower inflammation Prevent blood clotting Decrease pain Dilate airways Support our immune system ```
30
Ideal omega 6 : omega 3 ratio for optimum effects
2:1 ~ 8:1
31
Found in vegetable oil | Linoleic acid
Cis-unsaturated
32
Found in some margarine | Trans-linoleic acid
Trans-unsaturated
33
Cis-unsaturated structure
Bent Naturally-occurring Reactive: oxidize, become rancid
34
Trans-unsaturated structure
Straight Mostly industrially-processed Artificially-filled with hydrogen Longer shelf-life
35
Make up the cell membrane | Consists of a phosphate head linked to 2 fatty acid chains
Phospholipids
36
Two types of phospholipids
Lecithin | Eicosanoids
37
Building block of cell membranes | Glycolipid + Triglyceride + phosphate
Lecithin
38
Production affected by omega-3 and omega-6 | Signaling hormones
Eicosanoids
39
Examples of signaling hormones
Prostaglandins Prostacyclins Thromboxanes Leukotreines
40
Subgroup of steroids Amphipathic Involved with membrane fluidity and cellular signaling
Sterols
41
Vital to membranes Precursor to sex hormones Plays important roles in human metabolism Sources: egg yolk, organ meats
Cholesterol
42
Body can synthesize how much cholesterol to sustain life
80% of the cholesterol
43
Four classes of lipoprotein
Chylomicrons Very low density lipoproteins Low density lipoproteins High density lipoproteins
44
Fats Digestion composition
Mouth Stomach Small Intestine
45
``` Mechanical Breakdown Lingual Lipase (by Ebner's gland, especially in infants) ```
Mouth
46
Mechanical mixing
Stomach
47
Hydrolyzes buffer fat
Gastric Lipase
48
Made in the liver and stored in the gallbladder | Secreted into the duodenum through the common bile duct
Bile
49
From the gall bladder
Bile
50
From the pancreas
Pancreatic lipase | Cholesterol esterase
51
Emulsified triglyceride
Fatty acids Monoglycerides Glycerol
52
Act on cholesterol esters
Free cholesterol | Fatty acids
53
From the small intestine | Breakdown lecithin for absorption
Lecithinase
54
Functions of Fats in Food
Energy Essential Nutrients Flavor and Satisfaction
55
Functions of Fats in the Body
Adipose tissue | Cell membrane structure
56
Effects of dietary fat to health depends on
Digestibility Amount of Fat Type of Fat
57
Separate, divide, areange, carry
Digerere
58
Process by which food is broken down in the GI tract to release nutrients
Digestion
59
Process by which nutrients are taken into the cells that line the GI tract
Absorption
60
Movement of the nutrients through the circulatory system from one area of the body to another
Transport
61
Sum of chemical processes that ultimately produce materials needed for energy, tissue building and metabolic controls
Metabolism
62
Digestive system functions
``` Mechanical and chemical digestion Barriers against pathogens Brings in and processes nutrients Detoxifies substances and excretes waste Contains second brain Secretes hormones Regulate immune system ```
63
Food cues | Get up and get some food
Brain
64
Regulates digestion and internal organs outside our conscious control
Automatic NS
65
Fight or Flight
Sympathetic NS
66
Rest, Digest, Repair
Parasympathetic NS
67
Digestion affected by
Internal strengths | External stressors
68
Thoughts, feelings, conditions
Internal strengths
69
Smell | Hunger, appetite, fullness
External stressors
70
Smelling food
Olfaction
71
Important for satiety and fullness
Retronasal olfaction
72
Leaves us feeling more satisfied
Slow and mindful eating
73
Less appealing
Unable to smell food
74
Mechanical digestion
Teeth, jaw, and palate | Tongue
75
Chewing/mastication | Release neurotransmitters
Teeth, jaw, and palate
76
Tongue includes
Papillae Taste buds Mucus membranes
77
Increase surface area
Papillae
78
Receptors for flavor, texture, and presence of certains nutrients
Taste buds
79
Rich with blood vessels, absorbs substances (e.g. sublingual drugs)
Mucus membranes

Nutrition (5 decks)

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