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Nutrition Fats
Fats
| Question | Answer |
|---|---|
| Fats | Are Lipids. (fats are a subgroup of lipids called triglycerides) |
| Function of fats | storage of energy, supply essential nutrients, cushioning for organs, insulation & add flavor. (serve both structural and metabolic functions.) |
| Enzyme of fats | lipase (produced in the pancreas) |
| edible animal fats | lard (pig fat), fish oil, and butter |
| edible plant fats | peanut, soy bean, sunflower, sesame, coconut, olive, and vegetable oils. (Margarine and vegetable shortening) |
| saturated fats (bonds) | have no double bonds and are fully saturated with hydrogen. (Heavy & dense. solid at room temperature) |
| edible saturated fats | dairy products. (eggs, cream, butter and cheese) (Also fatty meat, coconut oil, cottonseed oil, palm kernel oil, chocolate) |
| saturated fatty acid is generally higher in..? | smokers, alcohol drinkers and obese people |
| Unsaturated fat (bonds) | has one or more double bonds. (Available bonds, less dense & less heavy. liquid at room temperature) |
| edible unsaturated fats | avocado, nuts, and vegetable oils. (canola, and olive oils) |
| Antioxidants can protect unsaturated fat from ..? | Cell membrane damage. (lipid peroxidation = oxidative a degradation of lipids.) |
| monounsaturated fat | contains one double bond |
| polyunsaturated fat | contains more than one double bond. |
| Fats (chemical/calories) | made up of Carbon, Oxygen & Hydrogen. Yields 9cal/g |
| Cholesterol | A sterol (made by the liver) |
| Fatty Acids | End result of fat digestion (simple lipids) |
| Visible fat | seen with naked eye. (Ex. bacon, meat etc.) |
| Invisible fat | Not seen. (Ex. Milk, cheese, nuts, avocados) |
| Triglycerides | Are made up of One glycerol and Three fatty acids. |
| Lipoprotein | contains both proteins and lipids. (fats are not soluble in water so it attaches to a protein to enter cells) |
| fat-soluble vitamins | vitamins A, D, E and K. (stored in the liver and fatty tissues.) |
| lipase | a (hormone-sensitive) enzyme that breakdown fats. (Into fatty acids & glycerol) |
| linoleic acid (an omega-6 fatty acid) | polyunsaturated fatty acids(cannot be made by our body) |
| alpha-linolenic acid (an omega-3 fatty acid) | polyunsaturated fatty acids(cannot be made by our body) |
| Food source for linoleic acid. | Most vegetable oils. (safflower, sunflower, and corn oils) |
| Food source for (alpha) linolenic acid. | green leaves of plants, and in selected seeds, nuts, fish oil and legumes |
| Chyle | product of fat digestion. (absorbed into Lymphatic System) |
| Chyme | partially digested food. (leaving stomach, entering small intestine) |
| Emulsify | breaking up fat into smaller particles. |
| Lacteal | intestinal lymphatics. (absorbs chyle) |
| HDL (good cholesterol) | high density lipoprotein. (enables fats to be carried in the blood stream to the liver for removal) |
| LDL (bad cholesterol) | low density lipoprotein. (artery clogging, transports cholesterol and triglycerides from the liver to peripheral tissues) |
| high levels of LDL cholesterol | can lead to cardiovascular disease. |
| Gout | A type of arthritis.(caused by an elevated level of uric acid in the blood, usually presents in the feet) |
| Hydrogenation | is the chemical reaction that results from the addition of hydrogen |
| Gallbladder | Storage unit for bile. |
| Bile | produced by the liver, aids in digestion of lipids in the small intestine. |
| serum cholesterol | amount of cholesterol found in the blood |
| Cholesterol (controlled by) | diet, heredity, emotional stress, exercise |
| High cholesterol | Total Above 240 mg/dl |
| Borderline high cholesterol | Total 200-239 mg/dl |
| Desirable level of cholesterol | Total Below 200 mg/dl |
| nonessential fatty acids | can be made by the body (The human body can produce all but two of the fatty acids it needs.) |
| essential fatty acids | linoleic and linolenic acid. (Obtained only through diet) |
| Lipids | are Fats & cholesterol. |
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