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NUT: Fats
Fats
| Question | Answer |
|---|---|
| Structure of Fat | 3 fatty acids attached to a glycerol |
| De-esterfication | Release of fatty acids from glycerol |
| Re-esterfication | Adding fatty acids back to glycerol |
| Long Chain | 12 or more carbon atoms |
| Where are long chain carbons found? | Beef, pork, lamb, plant oils |
| Medium Chain | 6-10 Carbon atoms |
| Where are medium chain carbons found? | Coconut and palm kernel oils |
| Short Chain | Less than 6 carbon atoms |
| Where are short chain carbons found? | Butter, Whole milk, Fat in dairy |
| What type of ends are found in every fat? | Methyl and Carboxyl |
| # of C-C bonds in saturated fatty acid | 0 |
| # of C-C bonds in monounsaturated fatty acid | 1 |
| # of C-C bonds in in polyunsaturated fatty acids | 2 |
| Shape of trans fat | straight carbon chain |
| Shape of unsaturated fat | bent carbon chain |
| Hydrogenation | adding of hydrogen to carbon chain of an unsaturated fat. |
| Omega System | Indicates where the first double bond closest to the methyl end is |
| Essential Fatty Acids | Alpha-linoleic, linoleic, eicosanoids |
| Function of Fats | Provide Energy, Compact Storage Energy, Insulate/Protect Body, Aid in Fat Soluble Vitamin Absorption/Transport |
| Role of Phospholipids | Cell membrane component and emulsifier |
| Emulsifier | compound that forms a shell around fat droplets so that the droplets can be suspended in water and do not clump together |
| Sterol | Carbons arranged in rings |
| Functions of Sterol | Cholesterol, Make steroids, bile, cell membranes |
| Sources of Sterol | Meat, fish, poultry, eggs, dairy |
| ___ of our cholesterol comes from the food we eat | 1/3 |
| How much cholesterol does our bodies produce a day | 875mg |
| How much cholesterol do we eat a day? | 325mg |
| Recommended fat intake | 20-35% of total calorie intake |
| What can happen is fat intake is too low? | Compromise fatty acids and vitamin E |
| Mediterranean Diet - foods eaten | Olive oil, fruits, vegetables, whole grains, beans, nuts, and seeds |
| Mediterranean Diet - foods limited | Cheese, yogurt, eggs, red meat |
| Essential Fatty Acid Needs for Women | 120 kcals /day |
| Essential Fatty Acid Needs for Men | 170 kcals / day |
| Main contributor to saturated fat | Dairy products |
| Main contributor to polyunsaturated fats | Vegetable Oils |
| What institute recommends fish oil supplements | The National Institute of Health |
| Parts involved in Digestion of Fat | Mouth, Stomach, Liver, Pancreas, Small Intestine, Large Intestine |
| Mouth: Lingual Lipase | Little to no fat is digested |
| Stomach: Gastric Lipase | Little fat is digested |
| Liver: Bile | Emulsifies fat |
| Pancreas: Pancreatic Lipase | Digests fat |
| Fat Soluble Vitamins | A, D, E, K |
| Lipoproteins | carry fat through the blood |
| Chylomicrons | fats that are re-formed in cells of the intestine and packaged together with other lipids -> lipoproteins |
| VLDL | Carries lipids both taken up and made by the liver to cells |
| LDL | carries cholesterol to cells |
| HDL | helps remove cholesterol from cells |
| High Polyunsaturated Fat Intake | 10% increase of developing heart disease |
| Excessive Omega-3 Intake | impair immune system, uncontrolled bleeding |
| High Trans Fat Diets | Lower HDL, Increase body weight, increase inflammation |
| High in Total Fat Diets | Increase risk for obesity, increase colon, breast, and prostate cancers, increase LDL |
Created by:
cruseb1
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