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Nutrition Ch. 4
| Question | Answer |
|---|---|
| To much fat as well as __ _______ fat causes health risks? | to little |
| Fat is a member of what class? | lipids |
| What are triglycerides? | fats and oils |
| What are the lipids in foods and in the body include? | triglycerides, phospholipids, and sterols |
| What do lipids provide the body with? | energy |
| The body's compacity to store fat it? | unlimited |
| In what kind of tissue are the lipids stored in? | adipose tissue |
| What do fat cells secrete? | Secrete hormones that help to regulate the appetite and influence other body functions |
| The fat stored in fat cells supplies how much of the ongoing energy needs when the body is at rest? | 60% |
| Fat cells give more energy when? | when there are greater energy needs, or when there is food deprivation |
| The body cannot convert fat into what? | glucose, for the brain and nerves |
| When there is not enough glucose for the brain the brain can derive half of its energy from its own form of fat called? | ketones, but they will still need glucose |
| What other roles does fat serve in the body? | Skin=natural oils Scalp=norish the hair Layer of fat under skin=insulates Fat beneth kidney=protects from being damaged Breasts=protects mammory glands |
| What do phospholipids and the sterol cholesterol help maintain? | the structure and health of all cells |
| What are people referring to when they say "i'm too fat"? | triglycerides |
| What does triglycerides mean? | three fatty acids attached to a glycerol "backbone" |
| When energy from any energy yielding nutrient is to be stored as fat, the nutrient is first? | broken into small fragments |
| Then the fragments are linked together in chains called? | fatty acids |
| Fatty acids are then? | packed 3 at a time with glycerol |
| In what 2 ways to chains differ? | length and in degree of saturation |
| If every avaliable carbon is filled to capacidty with hydrogen atims, the cahin is called? | a saturated fatty acid |
| A saturated fatty acid is fully loaded with? | hydrogen atoms and has only single bonds between carbon |
| In what foods are hydrogen atoms missing from fatty acid chains? | Plants and fish |
| The places where the hydrogen atoms are missing are points called? | unsaturated |
| When there are points of unsaturation they are called? | unsaturated fatty acids |
| An unsaturated fatty acid has at least? | one double bond between carbons |
| What are the three types of fatty acids? | saturated, monosaturated, and polysaturated |
| What are monounsaturated fatty acids? | a fatty acid that has one point of unsaturation |
| What kind of fatty acid has 2 or more points of unsaturation? | polyunsaturated fatty acid |
| Fats that contain short chains of unsaturated fatty acids are? | softer at room temp and melt faster |
| Saturation also influences what? | stability |
| What kinds of fatty acids spoil faster because their double bonds are unstable? | polyunsaturated |
| The oxidation of unsaturated fats produces a variety of compounds that? | smell and taste rancid |
| Fats can become _______ when exposed to oxygen? | rancid |
| What kind of fats are not effected much by oxidation? | saturated |
| Manufacturers can protect spoilege in what three ways? | sealed and refirgerated, may add antioxidants, they may saturate some or all of the points of unsaturation by adding hydrogen atoms |
| What is hydrogenation? | where you saturate some or all of the points of unsaturation by adding hydrogen atoms |
| What are antioxidants? | as a food additive, preservatives that delay or prevent rancidity of foods and other damage to food by oxygen |
| What are BHS, AND BHT | perservatives commonly used to slow the development of "off" flavors, odors, and color changes caused by oxidation |
| What is hydrogenation? | a chemical procss by which hydrogen atoms are added to monounsaturated or polyunsaturated fats to reduce the number of double bonds, making the fats more saturated and more resistant to oxidation |
| What are the two advantages of hydrogenation? | protects against oxidation, and also alters the texture of foods by increasing the solidity of fats |
| When partially hydogenated vegie oil is changed to? | butter |
| The disadvantage is that hydrogenation makes polyunsatured fats? | more saturated |
| What is another disadvantage of hydrogenation for the fats that remain unsaturated? | they change from cis to trans |
| What is a trans fatty acid? | where the hydrogen atoms next to the double bonds are on opposite sides of the carbon chains |
| In the body trans fatty acids act like? | staturated fats |
| Trans fatty acids can lead to? | hearth disease |
| What two fatty acids can the body not make for themselves? | linoleic acid and linolenic acid |
| Both linoleic acid and linolenic acid are? | polyunsaturaed |
| linoleic acid and linolenic acid cannot be produced by the body therefore they are? | essential fatty acids |
| Where are the essential fatty acids found? | plant oils |
| How does linoleic acid and linolenic acids help the body? | it helps regulate bp, clots, blood lipid concentration, immune system, inflammatory response and many others, serve as structural component of cell membranes |
| What is linoleic acids? | omega 6 fatty acid |
| Where is it found (linoleic acid)? | seeds of plants and oils from seeds |
| What is linolenic acid? | omega 3 fatty acids (also includes EPA and DHA) |
| Where is linolenic acid found? | fish oil |
| Both EPA and DHA are needed for? | normal brain development |
| DHA is also active in? | the retina of the eye |
| Omega 3 fatty acids are essentail for? | prevention of heart disease, diabetes, hypertension, arthritis, and cancer |
| What are phospholipids and sterols? | other classes of lipids |
| phospholipids and sterols make up how much lipids in the body? | 5% |
| What are lecithins? | type of phospholipids |
| lecithins have a backbone of? | glycerol |
| On lecithins the third fatty acid place there is a? | phosphate group (choline) |
| What does the phosphate group on lecithins allow? | enables them to dissolve in water (to mix fat with water) |
| In what are phospholipids found? | eggs, liver, soybeans, wheat germ, and peanuts |
| What are the roles of phospholipids? | constituents of cell membranes |
| Phospholipids also act as what in the body? | emulsifiers |
| Why are lecithins not essential nutrients? | they are made from scratch by the liver |
| What are sterols? | large, complex molecules consisting of interconnected rings of carbon. |
| What is the most familiar sterol? | cholesterol (vit. D and sex hormones) |
| What is richest in cholesterol? | organ meats, liver, kidney, and eggs |
| Plant sterols interfere with? | cholesterol absorption |
| A diet rich in plant sterols lowers? | blood cholesterol |
| They is cholesterol not an essential nutrient? | it is made by the body, liver |
| Cholesterol can be made in the liver with what? | glucose or fatty acids |
| Where does most of the body's cholesterol end up? | cell membranes |
| In what two ways does cholesterol leave the liver? | made into bile, stored in gallbladder and delievered to intestines, 2. travel by blood stream to all body cells |
| Why is the cholesterol bile released into the intestine? | to aid in digestine |
| What are lipoproteins? | lipids attached to proteins |
| Cholestorol is harmful to the body when? | it deposits in the artery walls |
| What do deposts of cholesterol in artery walls contribute to? | atherosclerosis |
| A person who eats a diet high in saturated fats or trans fats is at risk for? | cardivascular disease |
| CVD is the ? | number one killer of adults |
| What are the two types of lipoproteins? | LDL and HDL |
| high LDL cholestoral increases? | the liklehood of heart disease and earlier |
| High HDL cholestoral lowers? | disease risk |
| What raised LIL? | high saturated fat and high trans fat |
| Fats from where are the main source of saturated fats? | animal |
| to minimize intake of saturated fats people should eat less? | meat |
| What foods contain a lot of trans fats? | butter, fast food, chips, and baked goods |
| What is the daily intake of Trans fatty acids? | 6 grams per day |
| What are major sources of saturated fats? | whole milk, fatty cuts of beef or pork, tropical oils, and shortening |
| What are major sources of cholesterol? | egg,meat,cheese,milk |
| What are major sources of monounsaturated fats? | olive oil, avocados |
| What are major sources of polyunsaturated fats? | vegie oil, nut and seeds |
| Olive oil has what that helps protect against heart disease? | phytochemicals |
| What does omega 6 fatty acid do? | lowers total blood cholesterol and LDL |
| What does omega 3 fatty acids do? | influence the function of the heart and blood vessels |
| EPA and DHA protect the heart by? | lowering blood triglycerides, prevent blood clots, protect against irregualar heart beat, lower BP, and defend inflammation |
| how much should one consume fish? | 2 times a week |
| Why should we not eat fried fish? | saturated and trans fat |
| Supplements of 2 grams a day of EPA or more than 3 grams of fish oil? | interfere with blood clotting |
| What are the 2 potentially toxic vitamins? | A and D |
| How much of linoleic acid and linolenic acid should be in the daily energy intake? | linoleic acid provides 5 to 10% linolenic acid 0.6 to 1.2% |
| You should eat diets low in? | saturated, trans fat, and cholesterol |
| When monounsaturated fat such as olive oil replaces saturated and trans fats in a diet it? | lowers the risk of heart disease |
| Fats change the __________ of foods? | flavor and aroma |
| What four vitamins are soluble in fat? | A D E K |
| What is most important for people? | to control portion sizes, particularly portions of fatty foods |
| What are examples of added fats? | dessert topping, butter, oil, dressing |
| Milk and yogurt are rich in? | Ca+ and protein |
| What foods are solid fats? | whipped cream, sour cream, and cream cheese |
| Cheeses are major contributors of? | saturated fat |
| Meat conceal a good deal of what? | fat (saturated) |
| What are the 4 categories of fat? | very lean, lean, medium fat, and high fat meats |
| What is the daily allowance for meat? | 5 to 7 oz |
| When looking for meat or pork you should look for? | loin or round |
| What foods help lower saturated fat, cholestrol, and total fat? | vegies, fruit, whole grains, and legumes |
| The softer a fat is? | the more unsaturated it is |
| Animal fats are? | more saturated |
| You should have at least how much fat each meal? | a tsp |
| People who want to remain constant should? | read labels, limit fat, and seek out polyunsaturated and monounsaturated fats |
| Coconut oil and palm oil? | raise blood cholesterol |
| What are fat replacers? | ingredients that replace some or all of the functions of fat in foods and may or may not provide energy |
| What are artificial fats? | zero energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of natually occurring fats but are totally or partially resistant to digestion |
| What is olestra? | a synthetic fat made from sucrose and fatty acids that provides zero kcalories per gram (sucrose polyester) |
| What is olestra made of? | a sucrose molecule with 6-8 fatty acids attached |
| Enzymes in the digestive tract cannot break what? | the bonds of olestra, so it passes the GI system unabsorbed |
| 2 questions the FDA asks about olestra? | is olestra toxic? and does olestra affect either nutrient absorption or the health of the GI tract? |
| What do some people experience with olestra? | cramps, gas, bloating, and diarrhea |
| Vegies and fruits contain how much fat? | very little |
| What is protein? | a nutrient that can be used as fuel, provides machinery for getting things done |
| Chain length= | Number of carbons |
| Saturation= | number of hydrogens |
| 1 hydrogen missing= | monounsaturated |
| 2 or more hydrogen missing= | polyunsaturated |
| What is the bad cholesterol? | LDL |
| What is good Cholesterol? | HDL |
| To lower cholesterol? | lower intake of meat products |
Created by:
alicia.rennaker
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