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Nutrition
Chapter 5 Lipids, Triglycerides, Phospholipids, Cholesterol
| Question | Answer |
|---|---|
| Lipids | Chemical term for fat. Contribute texture, flavor, and aroma to foods. |
| Lipids in Kcals | 9 Kcals per gram |
| Energy from fat | 34% |
| Triglycerides | Major form of lipid in food and body. 3 fatty acids attached to glycerol. |
| Diglyceride | 2 fatty acids attached to glycerol. |
| Monoglyceride | 1 fatty acid attached to a glycerol. |
| Short chains | 4-7 carbons and liquid at cold temp example - milk |
| medium chains | 8-12 carbons and solid when chilled but liquid at room temp example coconut oil |
| long chains | greater than 12 carbons and usually solid at room temp larger chains less fluid example - beef fat |
| Saturated fatty acids | carbon chains and bound by 2 hydrogens Animal fats and tropical oils. |
| Cis Fatty acids | double bonds are more fluid like and act as a repellant |
| Unsaturated Fatty acids | carbons not saturated with hydrogen. Omega-6 & omega-3. Monosaturated and Polysaturated Essential to body |
| Trans fatty acids | Raise blood cholesterol levels and increase heart disease. |
| Hydrogenation | Causes some double bonds to become saturated. |
| Phospholipids | Lipids attached to a phosphate group |
| Phosphoglycerides | can act as emulsifiers Example: lecithin |
| Sterols | Lipids found in plants and animals. Do not dissolve in water. Animal sterols can increase heart disease and plants reduce cholesterol in body. |
| Lipoprotein | Transport particles for water-insoluble lipids. Created by combining water-insoluble lipids, phospholipids, and proteins. Transports triglycerides, cholesterol, and fat-soluble vitamins from small intestine and stored lipids from the liver. |
| Chylomicrons | diet derived triglycerides, cholesterol, phospholipids, and small amounts of protein. Deliver triglycerides straight to cells into the blood and lymph bypassing the liver. |
| LDL | Binds to receptors in membrane and deliver to body cells and deposits. (BAD) Dense in Cholesterol. Increase risk for heart disease. |
| HDL | Collects and carries cholesterol back to the liver to be eliminated by the body. H=Healthy! Dense in lipoprotein. Reduce Heart Disease Risk. |
| VLDL | Triglycerides produced in the Liver. Enzyme Lipoprotein Lipase removes triglycerides from VLDL's creating (IDL) Intermediate Density Lipoproteins |
| IDL | 2/3 return to liver and the other 1/3 are transformed to LDL's |
| Function of Lipids | Lubrication of body surfaces such as mucous membranes of eyes, makes hormones such as sex hormones and cortisol, Polyunsaturated fats help regulate BP and blood clotting. |
| Essential Fatty acids | Important for growth, skin integrity, fertility, and structure and function of membranes. EICOSANOIDS- omega-3 & 6 help regulate blood clotting, BP, and immunity. Omega 3 has anti-inflammatory properties-decrease heart disease. |
| Deficiency in Essential Fatty Acids | dry and scaly skin, liver abnormalties, poor wound healing, growth failure in infants, impaired hearing and vision. |
| Omega 3 | Flax seed, walnuts, Soy. Decrease: Inflammation, BP, and blood clotting. |
| Omega 6 | Vegetable Oil and Meat. Increase Inflammation, BP, and blood clotting. |
| Energy from Triglycerides | Fatty acids and glycerol can be used to produce ATP. Beta Oxidation of fatty acids beings metabolic pathways to produce ATP. |
| Atherosclerosis | Disease where lipids and fibrous material are deposited in artery walls. (clogged artery/blockage) |
| Risk Factors for heart disease | high blood pressure, blood lipid levels, activity, genetic background, overweight and obesity, smoking, diet |
| # for total cholesterol | less than 200 |
| # for total LDL in healthy | less than 100 |
| # for total LDL high risk | less than 70 |
| # for total HDL cholesterol | 60 or more |
| # for total triglycerides | less than 150 |
| Factors that reduce lipids | polyunsaturated and monounsaturated fats, plant food, B vitamins, antioxidants, moderate alcohol consumption, fiber |
| Increase lipids | cholesterol, saturated fats, trans fats, sodium, excess sugar, excess energy |
| Percent of lipids in diet | 10-35% |
| Lipid Recommendation to reduce risk of Heart Disease | Sat Fat- less than 7% of cals polyunsat fats- up to 10% of cals monounsat- up to 20% of cals chole- less than 200mg/day total fat- 10-35% of cal protein- approx 13% of cal carbs- 50-60% of cals soluble fiber- 10-25g/day total cals- balance weight |
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