Protein, Lipids, And Carbohydrates Flashcards Preview

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Flashcards in Protein, Lipids, And Carbohydrates Deck (190)
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1

Dietary fats are a good source of what vitamins?

Vitamins A,D, E and K

2

What types of fats are solid at room temperature?

Saturated fatty acids and TAGs

3

Oils are liquids at room temperature and are what types of FAs?

Unsaturated fatty acids

4

________ are the main form of lipids in food and body

TAGs

5

_____ are the largest source of energy

FAs

6

______ are precursors of eicosanoids (phospholipids)

FA

7

What are the funcitons of TAGs?

Provide energy
Tore energy
Transport of lipid-soluble nutrients

8

What are the most common lipids in biological membranes?

Phosphoglycerolipids

9

What are the funcitons of phospholipids?

Digestion of dietary lipids (lecithin)
Sources of eicosanoids (at C-2)
Transport of lipid soluble nutrients

10

What are the functions of cholesterol?

Sources of all steroid hormones.
Sources of bile salts for lipid digestion
Component of biological membrane
Transport of lipid soluble nutrients
Source of vitamin D

11

Name the essential FA.
C 18:2
C 18:3

C 18:2 - Linoleate, linoleic acid

C 18:3 - Linolenate, linolenic acid

12

Do cells only make cis or trans FA?

Cis FA

13

How are cis FA converted to trans FA?

Primarily during storage, processing and cooking

14

What are examples of saturated FA?

Coconut oil
Butter
Palm oil
Lard or beef fat

15

What are examples of monounsaturated FA?

Olive oil
Canola oil
Peanut oil

16

What are examples of polyunsaturated FA?

Sunflower oil
Safflower oil
Corn oil
Soybean oil

17

What are examples of trans FA?

Tub margarine
Stick margarine
Shortening

18

What is rancidity?

Decomposed oils
Breakdown of the C=C bonds by UV light and or O2
PUFA more susceptible

19

How do you prevent rancidity?

Hydrogenation
Addition of natural antioxidants ( vitamin E and C)
Addition of artificial antioxidants (BHA and BHT)

20

How are trans FA formed?

By partial hydrogenation of unsaturated FA

21

What is the purpose of tans FA?

To increase shelf life

22

How can you minimize intake of trans FA?

Limit use of hydrogenated fats
limit deep fried foods
Limit high fat baked goods
Limit use of non-dairy creamers

23

What is the substrate and product of pancreatic lipase (and colipase)?

Substrate: TAGs
Products: 2 FA and 2-MAG

24

What is the substrate and products of the enzyme phospholipases A2?

Substrate: phospholipids
Products: FA and lyso-PL

25

What is the substrate and products of the enzyme cholesterol ester hydrolase?

Substrate: cholesterol esters
Products: FA and CHO

26

How are short and medium chain (less than 12 C) FA absorbed?

Water soluble and enter the portal system

27

How are long chain FA absorbed?

Not water soluble, reformed into TAGs and enter the lymphatic system

28

Dietary lipids are reassembled and packaged into _________

Chylomicrons

29

What are the components of chylomicrons?

TAG, phospholipid, CHO/CHOE, apoproteins

30

_________ breaks down TAG in chylomicrons and VLDL

Lipoprotein lipase