Nutrition Final Exam #2 Study Flashcards
(18 cards)
Describe the function of fat in the body
Energy Padding Cell membranes Raw material Warmth/insulation Nerve impulses
Describe the function of fat in Food
Nutrients Transport Raw Materials Sesory Appeal Appetite Texture
Describe the different types, structures and functions of lipids including fatty acids
Types: Triglycerides, Phospholipids (lecithin, sterols
Structures: Triglycerides (glycerol +3 fatty acid tails), phospholipid (glycerol +2 fatty acid tails +phosphate), sterols (round or ring shaped)
Function: Triglyceride (cell structure, padding, insulation, taste smell, enery, storage) Phospholipid(cell membranes), sterols (bile, Vitamin D, sex hormones, and other compounds)
Describe lipid digestionabsorption and transport in the body
Mouth: very little fat digestion
Stomach very little fat digestion
Small intestine: bile, triglyceride breakdown, free fatty acids, -glycerol, monoglyceride, short chained fatty acid (straight into blood then liver), - long chained fatty acid (into lymph then blood then liver)
Large intestine: fiber binds to cholesterol then excreted.
Describe the monounsaturated fatty acid benefits and food sources
Lowers LDL (benefit) Does not lower HDL Food Sources: Olive oil, avocado , nut, canola oil
Polyunsaturated fatty acid benefits and Food sources
Decrease the risk for Heart Disease
Decrease LDL
Decrease HDL
Food Sources: Plants
Trams Fats health risk and food sources
Increses LDL Decreases HDL increased risk of heart disease Food: Vegetable shortening, sticks of margarine Unlabled bakery foods Ulabled restaurant foods
Saturated fat health risks and Food sources
Increase risk for heart disease
Increase in LDL
Food:
Animal products tropical oils
Omega-3 fatty acid health risk
Too much could increase bleeding time
Too much could decrease wound healing
Too much could decrease immune response
Omega-3 fatty acid benefits
Decrease blood pressure Decrese abnormal blood clotting Decrease inflammation Decrease Hardening arteries Increase brain and vision development in infants
Omega-3 fatty acid food sources
Flax seed oil
Canola oil
Coldwater fish
Explain why plant oils are hydrogenated, identify foods likely to contain trans-fats, and describe the health implications of trans-fats
The process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation and it doesn’t go bad (rancid) as fast
Identify therecommendations for fat intake from the Dietary Guidelines for Am
ericans, The USDA Food Guide, and the AMDR (acceptabe Macronutrient Distribution Range)
Deitary guidelines for Americans:
Trans fat intake low- out of your 20-35% of calories being from fat you should be maybe taking like 1% of that from transfat
Consume less than 10% of calories from saturated fates
USDA Food Guide
Less than 30% of calories from total fat
AMDR
20-35% of calories from total fat
10-35% of protien
45-65% of carbs
Evaluate options for reducing fat inake
Use:
Fat-free milk products (replace whole-milk)
Evaporated fat-free milk
Yogurt or fat-free sour cream
Soft or liquid margarine, olive oil, butter replacers
Wine, lemon juice, or both
Fruit butters, nut butters
Part-Skim or fat-free ricotta, low-fat or fat-free cottage cheese
Part-skim or rduced-fat cheeses. “filled” cheeses in which vegatables oil has replaced saturated fat, avocado for cold dishes (replace regular cheeses)
Toasted nuts or seeds
Lean ground beef and grain mixture
Low-fat frozen yogurt or sherbet
Herbs, lemons, spices, fruite, liquid smoke flavoring, olive, oil, liquid margarine, or ham flavored bouillon cubes
Baked totilla or potato chips, pretzels
Describe the structure of proteins and explain why adequate amounts of all the essential amino acids are required for protein syntheses
Structure: composed of carbon, hydrogen, oxygen, and nitrogen which are then arranged as strands of amino acids to make 3D shapes. Backbone consists of amine group and acid group. Distingctive part is the side chain which give identity.
Essential Amino Acids: these cannot be synthesized at all by the body and by not recieving them through the diet the body cannot produce certain amino acid sequences the body cannot make the protiens it needs to do its work without the essential nutrients
Describe protein digestion, absorption, and metabolism
Stomach: acid denatures the protien strands, enzymes cleaves amino acids into polypeptides and a few amino acids
Small intestine: Enzymes from pancreas and intestine split peptide strands into tripeptides, dipeptides, and amino acids
Small intestine Surface: Enzymes split tripeptides and dipeptides then absorb and transfer amino acids into the bloodstream
