Flashcards in Module 3 - Fat Deck (33):
what are the three types of fats?
what is the fat in eggs?
lecithin a type of phospholipid
two fatty acids, a phosphate group and a molecule of choline make up the phospholipid known as lecithin, lecithin is also an emulsifier
what % of dietary lipid intake do phospholipids account for
soy can be a substitute emulsifier in place of eggs and may be linked to...
one egg yoke contains...
200mg of cholesterol
cholesterol is required for:
synthesis of sex hormones, adrenal hormones, bile acids
compete with dietary sterols and can reduce absorption of cholesterol
How is it that plant sterols and stanols decrease body cholesterol levels?
sterols and stanols decrease dietary cholesterol absorption
why is milk and margarine fortified with vitamin D?
because it is only consumed through a short list of foods including fatty fish, eggs, some liver oils,
most abundant type of lipid in our diet; glycerol molecule and 3 fatty acid chains
unsaturated fatty acids
one or more double bond; liquid at room temp
saturated fatty acid
no double bonds; solid at room temp
short carbon chains in fatty acids...
can cause a saturated fatty acid to have liquid characteristics at room temperature
triglyceride fatty acid with 1 double bond
triglyceride fatty acids with more than 1 double bond
mostly saturated fats but also has some monounsaturated and polyunsaturated fats
monounsaturated fats but also has some saturated fats and polyunsaturated fats
fatty acid nomenclature
first number represents number of carbons and second number represents number of double bonds
Laurie acid has 12 carbons and is saturated what is the nomenclature
Laurie acid (12:0)
trans fatty acid
no known health benefits; naturally found in milk butter and meat but also found in hydrogenated oils
omega 6 polyunsaturated fatty acids
needed for cell signalling, epithelial cell function, cell membranes, blood clotting, and are found in eggs, meat
omega 3 fatty acid
needed for cardiovascular system, platelet, nervous system function and are found in canola oil, soybean, fish and flaxseed
Which of the following statements about fatty acids and/or triglycerides is true?
The length of the fatty acid carbon chain can determine the physical state of a dietary fat.
Which of the following helps with breaking down larger triglyceride (TAG) molecules to allow enzymes to access the triglyceride for digestion?
After fatty acids and glycerol molecules have been absorbed, they are carried by _________ through the _________.
chylomicrons, lymphatic vessels
are lipoproteins (lipid + protein molecule) that carry all diet-derived lipids, including triglycerides, sterols (for example, cholesterol) and phospholipids.
where is bile made?
where is bile stored and released from?
describe differences in length of fatty acid chain
longer = less saturated
short - medium - long
butter - coconut - olive oil
longer triglycerides are more likely to be stored in...
20-35% of total kcal from fat