Lipids Flashcards
1
Q
Group of water-insoluble, energy-yielding organic
compounds composed of C, H, and O.
A
LIPIDS
2
Q
DIFFERENCE of lipids with carbohydrates
A
Similar structure with carbohydrates but differs in
quantities.
3
Q
what are the 3 kinds of lipids
A
triglycerides
phospholipids
sterols
4
Q
fats and oils Comprises of 98% of fat in food.
A
triglycerides
5
Q
WHAT IS THE DIFFERENCE BETWEEN LIPIDS AND FAT?
A
• Lipids are a broad group of biomolecules
fats are just a type of lipid stored in adipose tissues, and covers some parts of the vital organs
6
Q
FUNCTIONS OF FATS
A
- Primary function of fat is to fuel the body.
- Insulate and cushion internal organs to protect them from mechanical injury.
- Regulate temperature
- Absorbs fat soluble vitamins A, D, E, and K
7
Q
Building block of lipids
A
FATTY ACIDS
8
Q
where do Long-chain fatty acids come from?
A
– come from meats, fish, vegetable
oils.
9
Q
Smaller amounts of medium chain has how many atoms?
A
(6 – 10 carbon atoms)
10
Q
short-chain has how many atoms?
A
(2 – 4 carbon atoms
11
Q
Smaller amounts of medium chain (6 – 10 carbon atoms) and short-chain (2 – 4 carbon atoms) come from?
A
dairy products
12
Q
The body absorbs short- and medium-chain fatty
acids the same way with long-chain fatty acids.
true or false
A
false
13
Q
give an example on how the type and proportion of fatty acids present influence the
sensory and functional properties of the food
A
The butter acts and taste different from
corn oil.
However, they are both lipids.
14
Q
Not synthesized in the body.
A
ESSENTIAL FATTY ACIDS
15
Q
Should be taken from the diet.
A
ESSENTIAL FATTY ACIDS
16
Q
give 4 importance of essential fatty acids
A
Maintain healthy skin.
o Promoting normal growth in children.
o Component of cell membranes.
o Precursors of eicosanoids (prostaglandins,
thromboxane, and leukotrienes).
§ Regulate BP and blood clotting.
17
Q
give examples of eicosanoids
A
prostaglandins,
thromboxane,
and leukotrienes
18
Q
At rest, fat provides 60% of calorie needs.
Why?
A
because there are some actions in our body that is
involuntary, so they need something to fuel them
up to do their physiologic processes from time to
time.
19
Q
how many calories does fat have?
A
9 cal/g
longer and denser
20
Q
Abdominal cavity contains two layers of fat to
protect the internal organs.
A
Insulate and cushion internal organs to protect them from
mechanical injury.
21
Q
how does Fat under the skin helps to regulate body
temperature?
A
serving as a layer of insulation
against the cold.
22
Q
vitamin for vision, reproduction, bone health,
immune system and skin.
A
Vitamin A
23
Q
strengthens bones,
calcium absorption and
immune system
A
Vitamin D
24
Q
what vitamin is responsible for immune system, and flushes toxin?
(may manifest clear skin).
A
Vitamin e
25
vitamin for blood clotting (prevent newborn
| bleeding) and bone health
Vitamin K
26
A minimal amount of chemical digestion of fat occurs in the?
mouth (lingual lipase) and stomach (gastric lipases) through the action of enzymes.
27
Fat entering the duodenum stimulates the release of the hormone?
cholecystokinin
28
what stimulates gallbladder to release bile
cholecystokinin
29
emulsifier produced in the liver from bile salts, cholesterol,
phospholipids, bilirubin and electrolytes
Bile
30
most important and powerful lipase;
splits off one fatty acid at a time from the triglyceride
molecule.
Pancreatic lipase
31
The end products of digestion?
mostly monoglycerides
| with free fatty acids and little glycerol
32
where are monoglycerides
| with free fatty acids and little glycerol be absorbed in?
intestinal cells.
33
how much fat is normal to escape digestion and be excreted in feces?
small amount of fat (4 – 5 g)
34
About 95% of consumed fat is absorbed mostly in the?
duodenum
| and jejunum
35
Absorption of larger fat particles gets dissolved into?
micelles
36
Once inside the intestinal cells, the monoglycerides and longchain fatty acids combine to form?
triglycerides.
37
where is glycerol absorbed?
directly through the
| mucosal cells into capillaries.
38
The reformed triglycerides, along with phospholipids and cholesterol, become encased in protein to form?
chylomicrons
39
what are chylomicrons?
distribute dietary lipids throughout the body.
40
what increases when carbohydrate is inadequate or unavailable?
FAT CATABOLISM
41
what happens when there is inadequate glucose?
breakdown of
fatty acids is incomplete, and ketones are formed.
ketosis and acidosis may
result.
42
Fatty acids can be reassembled to make glucose.
true or false
false
Fatty acids cannot be reassembled to make glucose.
43
why is fat an
inefficient choice of fuel for glucose-dependent
brain cells, nerve cells, and RBCs?
Only the glycerol component of triglycerides can
| be used to make glucose
44
what represents the body’s largest and
| most efficient energy reserve?
Fat stored in adipose cells
45
Most newly absorbed fatty acids recombine with glycerol to form what? and where is it stored after?
form triglycerides that end up stored in adipose tissue.
46
what virtually has limitless capacity to store fat
| and carry very little additional weight as intracellular water?
Adipose cells
47
for normal weight, how long can fat reserves last up?
2 months
48
While glycogen reserves may last for?
half a day of
| normal activity.
49
how many calories does each pound of fat provide?
s 3,500 calories.
50
Comprises of oils and fats
TRIGLYCERIDES
51
Approximately 98% of fat in food.
TRIGLYCERIDES
52
Composed of C + H > O –– more calories/gram (9 cal/g) than
| carbohydrates.
TRIGLYCERIDES
53
4 degrees of Saturation
Saturated Unsaturated
| Monounsaturated Polyunsaturated
54
4 single bonds with hydrogen atoms each.
Saturated
55
Healthy Fats
Unsaturated
56
1 or double bonds form between carbon
| atoms.
Unsaturated
57
1 double bond exists between 2 carbon
| atoms.
Monounsaturated
58
More than 1 double bonds between carbon
atoms.
Hydrogenare not attached per carbon
atom.
Polyunsaturated
59
– process of breaking down fatty acids
Oxidation
60
guve by-product of fat oxidation
Free Radicals.
61
what are negative effects of free radicals
o Damages the cells, including DNA, and
| proteins and its qualit
62
what can counterattack free radicals?
antioxidants – ‘free
radical scavengers’
can be obtained from
food and supplements
63
what does bad fats do?
o Increase blood cholesterol
o Increase low-density lipoproteins.
o Inner linings of arteries are prone to inflammation
causing heart attack.
64
Deposited plaque may be dislodged to
brain or heart causing stroke and heart
attack, respectively is a negative effect of?
Bad fats
65
give 2 functions of saturated fat
o Provide structure to cell membranes
| o Facilitate normal function of proteins.
66
give 3 sources of animal fats of saturated fat
meats,
whole-milk dairy products
egg yolk.
67
give 3 sources of vegetable fats of saturated fat
palm oil, palm kernel oil and
| coconut oil.
68
what happpens to unsaturated fatty acids at room temperature?
liquid at room temperature.
69
Referred to as ‘oils.’
UNSATURATED FATS
70
why is unsaturated fat reffered to as good fats?
o Lower LDL cholesterol
| o Raise HDL
71
give 3 functions of unsaturated fat
1. Helps with the components of the lipid
membrane.
§ Specially, the nervous tissue – myelin.
2. Helps maintaining skin.
3. Promoting normal growth in children
72
Low Density Lipoprotein is considered BAD why?
Stores cholesterol in the blood stream.
73
High Density Lipoprotein –– GOOD why?
Regulates LDL storage and promotes excretion.
* Helps clean your arteries.
* Helps reduce the risk of heart attack and stroke.
74
TYPES OF UNSATURATED FATS
①MONOUNSATURATED FATS
| ②POLYUNSATURATED FATS
75
Easily Accessible
MONOUNSATURATED FATS
76
food sources for MONOUNSATURATED FATS
```
Fat in olives
o Olive oil
o Canola oil
o Avocado
o Cashews
o Almond
o Most nuts
o Meat fat 60%
```
77
Less ubiquitous than monounsaturated because it appears less and not found everywhere.
POLYUNSATURATED FATS
78
food sources for POLYUNSATURATED FATS
```
o Corn
o Soybean
o Fish
o Safflower
o Cottonseeds oils
```
79
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
Lower melting point
UNSATURATED FATS
80
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
Exist as solid at room temperature.
SATURATED FATS
81
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
Exist as liquid at room temperature.
UNSATURATED FATS
82
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
Cannot be hydrogenated.
SATURATED FATS
83
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
Can be hydrogenated.
UNSATURATED FATS
84
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
High cholesterol content
SATURATED FATS
85
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
No cholesterol content
UNSATURATED FATS
86
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
Higher melting point
SATURATED FATS
87
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
have one or more than one double
bonds
UNSATURATED FATS
88
DIFFERENCE BETWEEN SATURATED AND UNSATURATED FAT
have no double bonds between the
carbon atoms of the fatty acid
chains.
SATURATED FATS
89
3 CLASSIFICATION OF UNSATURATED FATS
OMEGA-3 / n-3 (ALPHA-LINOLENIC ACID)
OMEGA-6 / n-6 (LINOLEIC ACID)
OMEGA-9 / n-9
90
ALPHA-LINOLENIC ACID aka
OMEGA-3 / n-3
91
LINOLEIC ACID aka
OMEGA-6 / n-6
92
OMEGA-3 / n-3 (ALPHA-LINOLENIC ACID) can be found in what foods?
Found in flaxseed, canola, soybean, and walnut oils and in nuts, especially walnuts.
93
These 2 n-3 fatty acids are commonly
| referred to as
Fish Oils
94
These 2 n-3 fatty acids are commonly
| referred to as ‘Fish Oils’ are commonly found in
primarily found in fatty fish like salmon, anchovy,
sardines, herring, lake trout and
mackerels
95
Cardioprotective benefits of n-3 fatty
| acids is are attributed to?
```
Eicosapentaenoic acid (EPA)
o Docosahexaenoic acid (DHA)
```
96
The body can make other n-6 fatty acids from linoleic acid such as?
arachidonic acid.
97
Benefits of Omega 6
o Controlling blood clotting.
o Lowers LDL
o Protective against heart disease.
98
```
oControlling blood clotting.
o Building cell membranes in the brane.
o Lower elevated triglyceride levels.
o Rheumatoid arthritis support.
o Lower levels of depression.
o Baby development
o Asthma support
o ADHD
o Alzheimer’s disease dementia.
o Diabetes
o Inflammatory bowel disease.
```
Benefits of Omega 6
99
RDA of Omega 3 for Ages 40 – 50 years old.
| Females
– 1.1 g/day;
100
RDA of Omega 3 for Ages 40 – 50 years old.
| males
– 1.6 g/day
101
RDA for omega 6
For every 2 portions of Omega 3,
| a person can have 1 portion omega 6.
102
Too much intake of Omega 6 contributes to what?
increase blood pressure
| and somehow related to heart attack.
103
```
o Soybeans
o Walnuts
o Salmon
o Mackerel
o Sardines
o Herring
o Pasture-raised eggs
o Chia seeds
o Flax seeds
o Oysters
```
Omega 3? Omega 6??
Omega 3
104
o Soybeans
| Omega 3? Omega 6??
Omega 3
105
o Walnuts
| Omega 3? Omega 6??
Omega 3
106
o Salmon
| Omega 3? Omega 6??
Omega 3
107
o Mackerel
| Omega 3? Omega 6??
Omega 3
108
o Sardines
| Omega 3? Omega 6??
Omega 3
109
o Herring
| Omega 3? Omega 6??
Omega 3
110
o Pasture-raised eggs
| Omega 3? Omega 6??
Omega 3
111
o Chia seeds
| Omega 3? Omega 6??
Omega 3
112
o Flax seeds
| Omega 3? Omega 6??
Omega 3
113
o Oysters
| Omega 3? Omega 6??
Omega 3
114
o Safflower oil
Omega 3? Omega 6??
Omega 6
115
o Corn oil
| Omega 3? Omega 6??
Omega 6
116
o Sunflower oil
| Omega 3? Omega 6??
Omega 6
117
o Mayonnaise
| Omega 3? Omega 6??
Omega 6
118
o Fried foods
| Omega 3? Omega 6??
Omega 6
119
o Processed baked
goods.
Omega 3? Omega 6??
Omega 6
120
these are monounsaturated fatty acids and are
| not essential because they can be synthesized in the body.
OMEGA-9 / n-9
121
All fats can become oxidized when?
exposed to light and oxygen over time.
122
a condition of unpleasant odors and flavors in
| food resulting in deterioration of fat and oil portion of the food as well as the loss of fat-soluble vitamins A and E
Rancidity –
123
which lipid is most susceptible to rancidity
Polyunsaturated fats
124
which lipid is least susceptible to rancidity
Saturated fats
125
The greater the number of double bonds
the greater is the susceptibility to rancidity.
126
To help extend the shelf life of foods, what is added to polyunsaturated fat-rich foods?
antioxidants
127
A process that adds hydrogen atoms to polyunsaturated oils to saturate some of the double bonds so that the resulting product is less susceptible to rancidity and has improved function
HYDROGENATION
128
oils are more stable than
polyunsaturated oils because they have fewer
double bonds but are still in liquid form
Lightly hydrogenated
129
results in a more solid (more saturated) product, such as stick margarine and shortening, yet still maintains some unsaturated (double) bonds
Partial hydrogenation
130
Trans fat can be found in?
French fries,
margarine, shortening, potato chips,
baked goods, and crackers.
131
Provide significant amounts of
| synthetic trans-fat.
Partial hydrogenation
132
products are virtually completely saturated and do not contain trans fats
Fully hydrogenated
133
are provided in significant amounts from partially
| hydrogenated oils and foods made with partially hydrogenated oil.
TRANS FATS
134
Trans fat should be substituted with
soybean oil.
135
Cutting transfat is higher priority than
saturated fats
136
Oil allowances are usually?
5 -7 tsp/day for adults depending on their calorie needs.
137
RDA for oils
25 – 35 mL oil/day
138
1 tbsp vegetable oil is equivalent to?
3 tsp
139
½ medium avocado is equivalent to?
3 tsp
140
2 tbsp Italian dressing is equivalent to?
2 tsp
141
2 tbsp of peanut butter is equivalent to?
4 tsp
142
1 oz of nuts is equivalent to?
3 – 4 tsp
143
1 tbsp of soft margarine is equivalent to?
2.5 tsp
144
Both fat soluble (due to fatty acids) and water soluble
| phosphate group
PHOSPHOLIPIDS
145
Give 3 functions of phospholipds
-facilitates the
transport of fat-soluble substances across cell membranes.
- Act as emulsifiers.
- Phospholipids are also precursors of prostaglandins.
146
a group of lipids that can be found in sites of tissue damage or infection.
Prostaglandin
147
Triggered by trauma.
| Deals with infection.
Prostaglandin
148
best known phospholipid.
LECITHIN
149
give 4 benefits of LECITHIN
o Lowers blood cholesterol
o Improves memory
o Controls weight
o Cures arthritis, hypertension, and gallbladder
problems.
150
Synthesizes to bile acids, steroid, hormones, and Vitamin D.
STEROLS / CHOLESTEROL
151
Not an essential nutrient because all body cells are capable
of making enough cholesterol to meet their needs.
STEROLS / CHOLESTEROL
152
food sources of cholesterol
richest sources are
| - organ meats
liver
- egg yolks.
153
Children and Infants
AT RISK FOR ESSENTIAL FATTY ACID DEFICIENCY?
154
some babies have fatty acid oxidation disorder which cannot use fat for energy.
what is it's manifestation?
```
greyish stool (smell that
of marigolds
```
155
Anorexia Nervosa
WHO ARE AT RISK FOR ESSENTIAL FATTY ACID DEFICIENCY?
156
Due to decreased intake of food.
WHO ARE AT RISK FOR ESSENTIAL FATTY ACID DEFICIENCY?
157
WHO ARE AT RISK FOR ESSENTIAL FATTY ACID DEFICIENCY
Patients receiving lipid-free parenteral nutrition
| for long periods of time.
158
4 SYMPTOMS OF ESSENTIAL FATTY ACID DEFICIENCY
- Growth failure
- Reproductive failure
- Scaly dermatitis
- Kidney and liver disorders.
159
how many fish servings should you eat per week?
2
| servings of fish per week.
160
what is the fish preferred to be eaten?
Preferably fatty fish (equal to 500mg/day of EPA and DHA) to reduce risk of heart disease.
161
Provide structure to cell membrane.
Saturated Fatty
| Acids
162
Facilitate normal function of proteins.
Saturated Fatty
| Acids
163
Components of lipid membranes, especially
| nervous tissue myelin.
Monounsaturated
| Fatty Acids
164
Involved in the synthesis of fatty acids
Omega-6
Polyunsaturated
Fatty Acids
165
Components of cell membranes.
Omega-6
Polyunsaturated
Fatty Acids
166
Play a role in cell signaling pathways.
Omega-6
Polyunsaturated
Fatty Acids
167
Precursors of eicosanoids.
Arachidonic acid
| and EPA
168
group of hormone-like substances that help
| regulate blood pressure, blood clotting and other
eicosanoids.
169
Eicosanoids derived from EPA have more health
| benefits than those from arachidonic acid.
Arachidonic acid
| and EPA
170
EPA eicosanoids help lower blood pressure,
prevent blood clot formation, protect against
arrythmia, and reduce inflammation.
Arachidonic acid
| and EPA
171
Prostaglandins made from arachidonic acid from
| responsible for the inflammatory response.
Arachidonic acid
| and EPA
172
Play a role in preventing and treating heart
disease through their anti-inflammatory,
antiarrhythmic, and anticlotting effects.
EPA and DHA
173
DHA abundant in the structural lipids in the brain
| and in retinal membranes.
EPA and DHA
