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Intro to Nutr Ch 4
| Question | Answer |
|---|---|
| Lipids | family of compounds that includes triglycerides (fats and oils), phospholipids, and sterols. Insoluble in water |
| Adipose tissue | The body's fat, which consists of masses of fat-storing cells called adipose cells |
| Ketones (ketone bodies) | acidic, water-soluble compounds produced by the liver during the breakdown of fat when carbs are not available. The body uses this for half of its energy |
| glucose | Fat cells are not a great source of ____________ |
| 60 percent of energy when at rest | Fat cells supply the body with _________ |
| fat and muscle glycogen | Where does body get energy when active? |
| Triglycerides | one glycerol and three fatty acids; major storage form of fat in the body |
| fatty acids | chains of carbon atoms bonded to hydrogen atoms and an acidic group at the end |
| Glycerol | an organic compound, three carbons long, that serves as the backbone for triglycerides |
| saturated fats | Fats with the maximum number of hydrogens. |
| unsaturated fats | fatty acids that contain one or more double bonds between carbon atoms |
| rancid | fats can become _____ when exposed to oxygen |
| saturated fats (polyunsaturated fats spoil bc their double bonds are unstable) | Fats that are less likely to become rancid |
| Antioxidants | food preservatives that prevent oxidation/rancidity |
| BHA, BHT | Antioxidant examples |
| Hydrogenation | Process that makes polyunsaturated fats more saturated, gives rise to trans-fatty acids, altered fatty acids that may have health effects similar to those of saturated fatty acids. |
| trans fatty acids | fatty acids with hydrogens on opposite sides of the double bond; more likely to increase blood cholesterol and risk of heart disease. |
| linoleic acid | an essential polyunsaturated fatty acid of the omega-6 family; found in the seeds of plants and in the oils produced from the seeds. |
| linolenic acid | an essential polyunsaturated fatty acid of the omega-3 family |
| omega 3 fatty acids | includes EPA and DHA; normally found in fish oils; needed for normal brain development |
| phospholipids | similar to triglycerides but has choline (or another compound) and a phosphorous-containing acid; body's emulsifiers; includes lecethin |
| eggs, liver, soybeans, wheat germ, and peanuts | Sources of lecethin (phospholipid) examples: |
| Emulsifiers | substances that mix with both fat and water and that disperse the fat in the water, forming an emulsion |
| Sterols | complex molecule that includes cholesterol, bile vitamin D, and sex hormones (ex. testosterone) |
| Atherosclerosis | condition in which fatty deposits called plaque build up on the inner walls of the arteries |
| cholesterol | animal organs are rich in ___________ |
| False | Cholesterol in food is a major factor in raising blood cholesterol: T or F |
| saturated and trans fats | Main factor in raising blood cholesterol |
| eggs, chicken, and beef | Foods that provide great share of cholesterol |
| in the liver from protein, carbs, and fat | Cholesterol is made from? |
| - incorporated into the bile by liver, stored in gallbladder, delivered to intestine - released into bloodstream, travels to cells | Cholesterol possible routes: |
| digestion and fat absorption | Cholesterol in bile aids with: |
| lipoproteins into body tissues | Cholesterol in bloodstream is transported by ___ into ___. |
| margarine, snacks, and commercially baked goods | trans fats are found in |
| trans fats | "hydrogentated vegetable oil/shortening" is a sign of...? |
| lowers blood triglycerides, prevent blood clots, lower blood pressure, protect against irregular heartbeats, and defend against inflammation | How do omega-3s protect the heart? |
| Two 3.5-ounce | AHA recommends at least ____________ servings of fish a week |
| 27 grams (6 tsp) in 2000 kcal diet | Dietary guidelines for Americans fat intake from raw oil recommendation: |
| Fish oil supplements | ONLY recommended for patients with heart disease rather than to PREVENT it |
| Olestra | a synthetic fat made from sucrose and fatty acids that provides 0 kcalories per gram; also known as sucrose polyester. |
| artificial fats | zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats but are totally or partially resistant to digestion |
| carbon | The more ___ atoms in a fatty acid, the longer and saturated it is. |
| hydrogen | The more ___ atoms attached to those carbons, the more saturated the fatty acid is. |
| monounsturated fat | a fatty acid that has one point of unsaturation; for example, the oleic acid found in olive oil. |
| polyunsaturated fat | fatty acids with two or more points of unsaturation. For example, linoleic acid has two such points, and linolenic acid has three. |
| linoleic and linolenic acid | the essential fatty acids that can't be made in the body: |
| membranes | the essential fatty acids serve as structural components of cell ___. |
| plants | Sterols other than cholesterol are naturally found in : |
| deposits (plaque) | Cholesterol can be harmful to the body when it forms ___ in the artery walls. |
| tryglycerides | The goal of fat digestion is to dismantle: |
| unlimited | the body’s capacity to store fat for energy is virtually ___ due to the fat-storing cells of the adipose tissue . |
| 60 | The fat stored in fat cells supplies ___ percent of the body’s ongoing energy needs during rest. |
| fat | Muscle work is mostly fueled by: |
| heart disease | A high blood LDL cholesterol concentration is a predictor of the likelihood of suffering from |
| low | A ___ blood concentration of HDL cholesterol also signifies a higher disease risk. |
| olive | The lower rates of heart disease among people in the Mediterranean region of the world are often attributed to their liberal use of ___ oil, a rich source of monounsaturated fatty acids. |
| 300 mg | the Daily Value for cholesterol is ___ milligrams, regardless of energy intake |
| appetite | Fats stimulate the___. |
| fullness | Fats contribute to feelings of ___. |
| A,D,E,K | Fats carry fat-soluble vitamins __,__,__,and__. |
| canola | In Canada, ___oil (also known as rapeseed oil) is widely used. |
| olive | In the Mediterranean area, Greeks, Italians, and Spaniards rely heavily on ___ oil. |
| soybeans | Asians use the polyunsaturated oil of ___. |
| margarine | Everywhere in North America, butter and ___are widely used. |
| loin or round | When choosing beef or pork, look for lean cuts named ___ or ___ from which the fat can be trimmed, and eat small portions. |
| liquid, solid | At room temperature, unsaturated fats (such as those found in oil) are usually ___, whereas saturated fats (such as those found in butter) are ___. |
Created by:
yulist820