Module 3 - Fat Flashcards Preview

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Flashcards in Module 3 - Fat Deck (33)
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1
Q

what are the three types of fats?

A

phospholipids
sterols
triglycerides

2
Q

what is the fat in eggs?

A

lecithin a type of phospholipid

3
Q

lecithin:

A

two fatty acids, a phosphate group and a molecule of choline make up the phospholipid known as lecithin, lecithin is also an emulsifier

4
Q

what % of dietary lipid intake do phospholipids account for

A

10%

5
Q

soy can be a substitute emulsifier in place of eggs and may be linked to…

A

Lower cholesterol

6
Q

one egg yoke contains…

A

200mg of cholesterol

7
Q

cholesterol is required for:

A

synthesis of sex hormones, adrenal hormones, bile acids

8
Q

plant sterols

A

compete with dietary sterols and can reduce absorption of cholesterol

9
Q

How is it that plant sterols and stanols decrease body cholesterol levels?

A

sterols and stanols decrease dietary cholesterol absorption

10
Q

why is milk and margarine fortified with vitamin D?

A

because it is only consumed through a short list of foods including fatty fish, eggs, some liver oils,

11
Q

triglycerides

A

most abundant type of lipid in our diet; glycerol molecule and 3 fatty acid chains

12
Q

unsaturated fatty acids

A

one or more double bond; liquid at room temp

13
Q

saturated fatty acid

A

no double bonds; solid at room temp

14
Q

short carbon chains in fatty acids…

A

can cause a saturated fatty acid to have liquid characteristics at room temperature

15
Q

monounsaturated fat

A

triglyceride fatty acid with 1 double bond

16
Q

polyunsaturated fat

A

triglyceride fatty acids with more than 1 double bond

17
Q

coconut oil

A

mostly saturated fats but also has some monounsaturated and polyunsaturated fats

18
Q

olive oil

A

monounsaturated fats but also has some saturated fats and polyunsaturated fats

19
Q

fatty acid nomenclature

A

first number represents number of carbons and second number represents number of double bonds

20
Q

Laurie acid has 12 carbons and is saturated what is the nomenclature

A

Laurie acid (12:0)

21
Q

trans fatty acid

A

no known health benefits; naturally found in milk butter and meat but also found in hydrogenated oils

22
Q

omega 6 polyunsaturated fatty acids

A

needed for cell signalling, epithelial cell function, cell membranes, blood clotting, and are found in eggs, meat

23
Q

omega 3 fatty acid

A

needed for cardiovascular system, platelet, nervous system function and are found in canola oil, soybean, fish and flaxseed

24
Q

Which of the following statements about fatty acids and/or triglycerides is true?

A

The length of the fatty acid carbon chain can determine the physical state of a dietary fat.

25
Q

Which of the following helps with breaking down larger triglyceride (TAG) molecules to allow enzymes to access the triglyceride for digestion?

A

bile

26
Q

After fatty acids and glycerol molecules have been absorbed, they are carried by _________ through the _________.

A

chylomicrons, lymphatic vessels

27
Q

Chylomicrons

A

are lipoproteins (lipid + protein molecule) that carry all diet-derived lipids, including triglycerides, sterols (for example, cholesterol) and phospholipids.

28
Q

where is bile made?

A

liver

29
Q

where is bile stored and released from?

A

gallbladder

30
Q

describe differences in length of fatty acid chain

A

longer = less saturated
short - medium - long
butter - coconut - olive oil

31
Q

longer triglycerides are more likely to be stored in…

A

adipose tissue

32
Q

fat AMDR

A

20-35% of total kcal from fat

33
Q

fat RDA

A

there is none because not enough data was available when RDA was written