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Nutrition CH3 - WK1
Fats
| Question | Answer |
|---|---|
| Fat | dietary importance; Concentrated fuel for energy (1 gram= 9 kcal) |
| Classes of fats | Lipids, Triglycerides, Fatty acids, Lipoproteins |
| Lipids | Overall name for chemical group of fats |
| Triglycerides | Chemical name for fat |
| Fatty acids | Building blocks of fats |
| Lipoproteins | Combination of fat, protein, and other fat-related substances Carry fats in the blood stream |
| Saturated fatty acids | Filled or with hydrogen - MEATS; Palm oil and Coconut oil |
| Unsaturated fatty acids | Unsaturated fatty acids; less heavy; Monounsaturated: one unfilled spot Polyunsaturated: two or more unfilled spots; Olive oil, canola oil, peanut oil, avocado |
| Polyunsaturated fatty acids | Linoleic (omega-6) Alpha-linolenic (omega-3) Essential fatty acids that we need *tissue strength, muscle tone, blood clotting, cardiac action, cholesterol metab. |
| Triglyceride derivative | Third fatty acid is replaced by phosphate group |
| Partially hydrophobic | Water fearing phospholipid - permeable |
| Partially hydrophilic | Water loving phospholipid - permeable |
| Phospholipids | Triglyceride derivative-Third fatty acid is replaced by phosphate group; Major constituents in cell membranes; Allow transport of fats through bloodstream |
| Cholesterol | Not a fat; No need for this in the body – improves taste; can't be removed from animal foods; The more you eat it, the sicker you can get (fatty liver); found in Egg yolks Liver, kidney Meats; Synthesized in the liver |
| Functions of Fat in Foods | Energy; Essential nutrients; Flavor and satisfaction |
| Adipose tissue | Protects organs; Stores our fat; can form anywhere; Helps regulate temperature; Cell membrane structure; Forms part of cell membrane; Helps transport nutrients across cell membranes |
| Food Sources of Fat | Animal fats Plant fats-palm oil and coconut oil Hydrogenated fats |
| Transfat | Man-made fat; increase amount of lipids in the bloodstream |
| Digestion of Fats | Mouth, stomach, small intestine |
| Mouth fat digestion | mastication, lipase is secreted to break down food for transport to stomach |
| Stomach fat digestion | no fat digestion happens here |
| Small intestine fat digestion | majority of fat digestion and destruction happens here: Bile from the gallbladder (upper right quad); Enzymes from the pancreas (below the stomach); Enzymes from the small intestine- break fat down for absorption Absorption- |
| Dietary Fat Requirements | should not exceed 20% to 35% of total kilocalories; less than 10% from saturated |
| What does fat do for our body? | structural material for cell walls, protective padding for vital organs, insulation to maintain body temperature, and covering for nerve cells |
| glycolipids | a lipid w/ a carbohydrate attached |
| amphophilic | molecule containing both hydrophilic and hydrophobic groups |
| bile | fluid secreted by the liver and transported to the gallbladder for concentration and storage |
| micelles | packages of free fatty acids, monoglycerides, and bile salts |
| chylomicron | lipoprotein formed in the intestinal cell composed of triglycerides, cholesterol, phospholipids, and protein. Allows for absorption of fat into lymphatic circulatory system before entering the blood circulation. |
| The fuel form of fat found in food sources | triglyceride |
Created by:
MarieG
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