Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Nutrition - FATS
Nutrition 2 test - FATS
| Question | Answer |
|---|---|
| What is a saturated fatty acid? | One whose chemical bonds are completely filled or saturated with hydrogen. |
| Saturated fats | Generally of animal origin and solid at room temperature, increase blood cholesterol levels. a fat w/ no bonds available, heavy and dense. |
| Chemical composition of fats | hydrogen, carbon, oxygen |
| Functions of fat | insulation to maintain body temperature, provides satiety, carries the fat-soluble vitamins A, D, E, K., used for energy, provides body w/ linoleic/linolenic acid (essential) |
| Food sources of saturated fats | tropical oils, beef tallow, fat in/on meats, egg yolk, butter/cream/milkfat, cocoa butter |
| What is an unsaturated fatty acid? | One or more places on its chemical chain where hydrogen is missing, called points of unsaturation. |
| What is a mono-unsaturated fatty acid? | A fatty acid w/ only one 1 point of unsaturation. |
| What is a poly-unsaturated fatty acid? | Fatty acid with 2+ points of unsaturation. |
| Unsaturated fats | Usually from plant sources, liquid at room temperature, a fat w/ available bonds, less dense + heavy |
| Sources of mono-unsaturated fats | olive oil/olives, canola oil, peanut oil/peanuts,chicken fat, avocados, most other nuts |
| Food sources of poly-unsaturated fats | safflower oil, sunflower oil, cottonseed oil, soybean oil, corn oil, most fish oils |
| Effect of saturated fats on cholesterol? | Tend to increase cholesterol, increasing risk of atherosclerosis. |
| Effect of unsaturated fats on cholesterol? | Thought to have a cholesterol-lowering effect at moderate levels of intake in combination w/ lower saturated fat intake |
| What are trans fatty acids? | Unsaturated fatty acids that are produced during hydrogenation |
| What is hydrogenation? | Process in which hydrogen is added to a liquid or polyunsaturated fat and changing it to a solid or semisolid state. |
| Food sources of trans fats | partially hydrogenated plant/fish oils, stick margarines/shortening, commercial fats used for frying/baking |
| Percentage of total calories that should come from fat? | 20-35% |
| Percentage of calories that should come from saturated fats? | less than 10% |
| Percentage of calories that should come from trans fats? | Less than 1% |
| What is cholesterol? | A lipid belonging to a class of chemical substances called sterols. |
| What is a lipoprotein? | Molecules made of lipid surrounded by protein. Fat isn't soluble in water and attaches itself to protein to enter cell and water. |
| lipids | the chemical groupname for all fats and fat-related compounds |
| chyle | products of fat digestion which are absorbed into the lymphatic system |
| chyme | partially digested food as it leaves stomach and goes into duodenum |
| emulsify | breaking up large particles of fat into smaller ones |
| lipase | an enzyme which splits fats into fatty acids and glycerol |
| gastric lipase | the fat splitting enzymes in gastric juice |
| pancreatic lipase | the fat splitting enzyme in pancreatic juice, also called Steapsin. changes emulsified fat into fatty acids and glycerol (end product of fat digestion) |
| intestinal lipase | the fat splitting enzyme in intestinal juice |
| lacteal | the intestinal lymphatics which absorb chyle |
| Where does digestion of fat begin? | stomach (mostly small intestine), where gastric lipase acts on emulsified fat |
| What is necessary to emulsify fat? | bile |
| where is bile stored? | gallbladder |
| Types of lipoproteins | chylomicrons, HDLs, LDLs, VLDLs |
| what is serum cholesterol? | the cholesterol found in the bloodstream |
| LDL cholesterol | the "bad" cholesterol, contributes to plaque buildup on artery walls |
| HDL cholesterol | "good" cholesterol, carries cholesterol from the bloodstream to liver to be degraded and excreted |
| essential fatty acids | fatty acids that cannot be made by the body and therefore required in the diet - linoleic and linolenic acid |
| nonessential fatty acids | Fatty acids that can be made by the body |
| Desireable level of cholesterol? (mg) | Below 200 mg/dl |
| Borderline high cholesterol? (mg) | 200-239 mg/dl |
| High cholesterol (mg) | Above 240 mg/dl |
| Why is cholesterol necessary? | A component of blood/body cells/brain and nerve tissue, necessary for normal body functioning as structural material in cells, in production of Vitamin D and a number of hormones. |
| What affects blood cholesterol levels? | diet, heredity, emotional stress, exercise |
| What is the total of all processes involved in taking in/using food substances for proper growth/functioning/maintenance of health? (1 word) | Nutrition |
| What is the combination of all chemical processes that take place in living organisms? | Metabolism |
Created by:
1469838250
Popular Nursing sets