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NUTR 202 > Module 5: Lipids > Flashcards

Module 5: Lipids Flashcards

1
Q

what is the scientific term for fats

A

lipids

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2
Q

define lipids

A

substances that are soluble in organic solvents (ether, acetone, chloroform)

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3
Q

what are the 3 major categories of lipids

A
  • triglycerides
  • phospholipids
  • sterols
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4
Q

what elements compose lipids

A
  • carbon
  • hydrogen
  • oxygen
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5
Q

what is the different between the composition of lipids and carbohydrates

A
  • lipids have twice as many hydrogens
  • lipids cannot be polymerized; they can only make up to triglycerides
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6
Q

define fatty acid

A

chain of carbons linked together

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7
Q

what are the two groups on the ends of a fatty acid

A
  • carboxyl group (COOH)
  • methyl group (CH3)
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7
Q

describe the methyl group on a fatty acid

A
  • hydrophobic
  • tail end
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7
Q

describe the carboxyl group on a fatty acid

A
  • hydrophilic
  • head end
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7
Q

what types of lipids are composed of fatty acids

A
  • phospholipids
  • triglycerides
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7
Q

describe saturated fatty acids

A
  • carbon chain is fully occupied by hydrogen atoms
  • no double bonds
  • solid at room temperature
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8
Q

describe unsaturated fatty acids

A
  • fatty acids with one or more double bonds
  • monounsaturated or polyunsaturated
  • liquid at room temperature
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9
Q

what are examples of sources of saturated fats

A
  • animal proteins
  • red meat, dairy, lard, bacon fat
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10
Q

why are saturated fats considered bad

A

large amounts cause metabolic stress and dysregulation

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11
Q

define essential fatty acids

A
  • cannot be made by the body
  • must be obtained through diet
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12
Q

what are the two essential fatty acids

A
  • omega 6
  • omega 3
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13
Q

what is the parent omega 6 fatty acid

A

linoleic acid

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14
Q

what is the parent omega 3 fatty acid

A

linolenic acid (aka: alpha LA, ALA)

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15
Q

what are the benefits of omega 3 fatty acids

A
  • improves insulin sensitivity
  • needed for brain function
  • cellular repair after damage
  • beta oxidation (fat burning)
  • blocking inflammation
  • prevents heart disease and blood clot formation
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16
Q

describe what the omega 6 fatty acid arachidonic acid does

A

can go down the COX metabolic pathway that produces inflammation in tissues

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17
Q

which type of essential fatty acid do we typically not get enough of

A

omega 6

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18
Q

what is the actual ratio of omega 6 to omega 3 that we consume vs the ideal

A
  • actual: 10:1
  • ideal: 4:1
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19
Q

what types of omega 3 fatty acids can be made from ALA

A
  • EPA
  • DHA
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20
Q

what is the more bio functional form of omega 3 fatty acids

A

DHA

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21
Q

what are the benefits of omega 6 fatty acids

A
  • incorporated into cell membranes
  • precursors to compounds involved in reproduction and blood flow
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22
Q

why are omega 6 and 3 fatty acids named the way they are

A
  • omega 6 fatty acids have a double bond on the 6 carbon from the omega end
  • omega 3 fatty acids have a double bond on the 3 carbon from the omega end
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23
Q

what group is the omega and alpha end of fatty acids

A
  • omega end: methyl group, hydrophobic
  • alpha end: carboxyl group, hydrophilic
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24
Q

what are sources of EPA and DHA

A
  • cold water fish
  • breast milk
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25
Q

what is hydrogenation

A
  • process of adding hydrogens to unsaturated fats
  • makes them sold at room temperature
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26
Q

describe trans fats

A
  • made from hydrogenation
  • hydrogens on opposite sides of the double bond
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27
Q

where are there small amounts of naturally occuring trans fats

A
  • dairy milk
  • meat
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28
Q

how do trans fats and cis fats differ

A
  • trans fats: hydrogens are on opposite sides of the double bond giving them a straighter form
  • cis fats: hydrogens are on the same side of the double bond giving them a more curved form
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29
Q

how do trans fats affect cholesterol

A
  • increase LDL (bad cholesterol)
  • decrease HDL (good cholesterol)
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30
Q

describe low density lipoproteins (LDL)

A
  • bad form of cholesterol
  • have a small amount of fatty acids and cholesterol
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31
Q

describe high density lipoproteins (HDL)

A
  • good form of cholesterol
  • pick up excess cholesterol
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32
Q

what do both LDL and HDL start off as

A

very low density lipoproteins (VLDL) in the liver

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33
Q

how much trans fatty acids per day does the AHA recommend

A
  • 2g a day or less
  • less than 1% of your total calories
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34
Q

what is a triglyceride composed of

A
  • 3 carbon glycerol backbone
  • 3 fatty acids
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35
Q

what is the primary form of lipid found in the body

A

triglycerides

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36
Q

what do the triglycerides found in your body reflect

A

dietary fatty acids consumed

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37
Q

which fatty acid end group is connected to the glycerol backbone

A

carboxyl group

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38
Q

what is the composition of phospholipids

A
  • 3 carbon glycerol backbone
  • 2 fatty acids
  • one phosphate group
39
Q

what is the purpose of phospholipids in the body

A

assist the body in transporting fat through watery substances (emulsification)

40
Q

which part of a phospholipid is hydrophilic

A

phosphate head

41
Q

which part of a phospholipid is hydrophobic

A

fatty acid tail

42
Q

what are phospholipids important components of in the body

A
  • cell membranes and organelle membranes
  • lipoproteins
43
Q

what are lipoproteins

A
  • spheres made of phospholipids which protect the contents of the lipoprotein
  • transport particles of fats throughout the body
44
Q

what are examples of lipoproteins

A
  • chylomicron
  • LDL
  • HDL
45
Q

where is chylomicron made

A

enterocytes in the distal ileum

46
Q

what is the largest lipoprotein in the body

A

chylomicron

47
Q

what is the structure of sterols/cholesterol

A

four-ringed structure

48
Q

what does cholesterol make

A
  • hormones like testosterone and estrogen
  • vitamin D
49
Q

which cells in the body can make cholesterol

A

all cells

50
Q

which organ makes most of the cholesterol in the body

A

liver makes 40%

51
Q

what is the purpose of cholesterol in cell membranes

A

structural integrity and rigidity

52
Q

is vitamin D a vitamin or a hormone

A

both

53
Q

explain how we get vitamin D from sunlight

A
  • sunlight hits cholesterol in the cell membranes of our skin cells
  • moves to the liver and then to the kidneys to make vitamin D
54
Q

is cholesterol essential or not essential

A
  • not essential
  • the body can make it; not needed in diet
55
Q

what happens if you eat excess cholesterol

A
  • body absorbs less
  • liver makes less
56
Q

how much cholesterol should be consumed per day according to the AHA

A

below 300mg a day

57
Q

how does cholesterol contribute to heart disease and atherosclerosis

A
  • excess cholesterol is absorbed through endothelial cells in blood vessels and deposited on the other side of the vessel wall
  • the cholesterol builds up and presses on the vessel causing it to narrow
58
Q

what are the functions of lipids in the body

A
  • flavor and satiety
  • storage of energy as fat tissue
  • hormone production
  • absorption of fat-soluble vitamins
  • cell membrane structure
  • orang protection
  • heart protection from fatty acids
59
Q

what is the primary energy source for the heart

A

lipids

60
Q

how many kcal/g does fat provide

A

9 kcal/g

61
Q

what are the two essential fatty acids

A
  • linoleic acid (omega 6)
  • linolenic acid (omega 3)
62
Q

what can omega 3 and 6 fatty acids do as eicosanoids

A
  • relax blood vessels
  • promote clotting
63
Q

what are the fat-soluble vitamins

A

K, A, D, E

64
Q

what is different in regards to lipids between men and women

A
  • % body fat
  • women have greater % body fat than men
65
Q

what nutrient provides the greatest level of satiety

A

protein

66
Q

how does eating fats affect digestion

A
  • slows stomach emptying
  • duodenum senses fats and sends signals to pyloric sphincter
  • makes you feel full longer
67
Q

what are sources of cholesterol

A

animal products

68
Q

describe carbohydrate-based fat mimetics

A
  • add creaminess and moistness
  • maltodextrins, cellulose, gums
  • 1-4 kcal/g
69
Q

describe protein-based fat mimetics

A
  • denature under high heat
  • used in frozen desserts
  • 4 kcal/g
70
Q

describe fat-based fat substitutes

A
  • non-digestible or partially digestible
  • contribute to taste, texture, and mouthfeel
  • olestra, salatrim, caprenin
71
Q

what are side effects of fat-based fat substitutes

A
  • reduced vitamin A, D, E, and K absorption
  • loose stools
  • abdominal cramps
72
Q

how do some marketed weight loss drugs work

A

inhibit the digestive enzyme that breaks down triglycerides

73
Q

what are side effects of weight loss drugs

A
  • anal leakage
  • reduced fat soluble vitamin absorption
  • malabsorption of oral contraceptives (cholesterol based hormones)
74
Q

what is the leading cause of death in the US

A

heart disease

75
Q

what are modifiable risk factors of heart disease

A
  • high blood pressure
  • high cholesterol
  • smoking
  • diabetes
  • poor diet and physical inactivity
  • overweight and obese
76
Q

what nutrients can raise the risk of heart disease if overconsumed

A
  • total fat
  • saturated fat
  • trans fat
77
Q

what is the first form of lipoprotein made in the liver

A

very low density lipoprotein (VLDL)

78
Q

what is VLDL composed of

A
  • triglycerides
  • cholesterol
79
Q

what does VLDL become as it drops triglycerides to body tissues

A
  • VLDL
  • IDL
  • LDL
80
Q

why is LDL bad

A
  • composed of mainly cholesterol
  • drops excess cholesterol causing problems
81
Q

why is HDL good

A
  • picks up excess cholesterol
  • takes it to the liver for recycling or for bile
  • also takes it to the ovaries or testes for hormones
82
Q

what does chylomicron distribute

A

dietary fats

83
Q

what type of fats does VLDL, IDL, and LDL distribute

A
  • endogenous fats
  • fats made from other nutrients (carbs, proteins)
84
Q

what is the primary type of heart disease linked with fat intake

A

atherosclerosis

85
Q

define atherosclerosis

A
  • buildup of fatty deposits in arteries
  • reduces blood flow to the heart causing ischemia
  • artery becomes blocked causing myocardial infarction
  • can cause stroke if artery blocked is supplying blood to the brain
86
Q

what vessel is responsible for most lethal myocardial infarctions

A

left anterior descending artery

87
Q

what is the purpose of proteins on the outside of lipoproteins

A

markers to tell the liver what to do with it

88
Q

what is the AMDR for fat

A

20-35%

89
Q

what is the AMDR for fat for children under 2

A

30-35%

90
Q

why do children have a greater AMDR for fats

A

needed for growth and nervous system development

91
Q

what percent of total calories should be saturated fats

A

less than 10%

92
Q

how much exercise should you get each week

A
  • 150 minutes of moderate activity
  • 75 minutes of vigorous activity
93
Q

how many alcoholic drinks should men and women consume a day

A
  • men: 1-2
  • women: 1
94
Q

why does the mediterranean diet include wine

A

wine has lots of phytochemicals

95
Q

what has happened to the % of calories from fats in the US over the last 2 decades

A

decreased

96
Q

is there conclusive evidence relating diets high in fat to cancer

A

no

97
Q

what can influence cancer risk

A

type of fatty acid consumed

98
Q

what fats increase cancer risk

A

saturated fats

99
Q

what fats decrease cancer risk

A

fish high in omega 3 fatty acids

NUTR 202 (14 decks)

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