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 |