FSCN 4612 Word Scramble
|
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
Question | Answer |
Sterols | type of lipid found in plants and animals |
structure of unsaturated fatty acids | contains carbons not saturated with H |
what causes things to go rancid? | oxygen damage |
what mostly contains saturated fatty acids? | animal fats tropical oils |
structure of saturated fatty acids | carbons in a chain bound to 3 H |
characteristic of long-chain fatty acids | solid at room temperature |
characteristics of medium-chain fatty acids | -solid when chilled -liquid at room temp |
# of C in a medium-chain fatty acid | 8-12 C |
short-chain fatty acids remain what state at room temp? | liquid |
carbon chains of fatty acids vary in length from ___ to ___. | a few to 20 or more |
# of C in short-chain fatty acids | 4-7 C |
Diglyceride | 2 fatty acids attached to the glycerol |
monoglyceride | one fatty acid attached to the glycerol |
structure of triglycerides | 3 fatty acids attached to glycerol molecule |
typical american diet contains ___% from fat? | 34% |
calories per gram of fat | 9 calories |
lipid | chemical term for fat |
phospholipids and membranes | form lipid bilayer in membranes, helping to regulate what can pass into and out of the cell |
what are phosphoglycerides used for? | emulsifiers |
what is the major class of phospholipids? | phosphoglycerides (ex. lecithin) |
structure of phospholipids | lipids attached to a phosphate group |
what evidence has been found about trans fats? | they raise blood cholesterol levels and increase the risk of heart disease |
hydrogenation | addition of a hydrogen which causes some double bonds to become saturated -this creates trans fats |
essential fatty acids and type of fatty acid | omega-3 & 6 -unsaturated |
Do sterols dissolve in water? | No |
Cholesterol is a type of ___ found only where? | sterol; animals |
Where is 90% of cholesterol found in the body? | cell membranes |
Plant sterols help reduce what? | cholesterol levels |
lipoproteins | transport particles for water-insoluble lipids |
How are lipoproteins created? | combination of water-insoluble lipids, phospholipids, and proteins |
What do lipoproteins carry? | triglycerides, cholesterol, fat-soluble vitamins |
Where do lipoproteins travel? | from the small intestine and takes stored lipids from the liver |
chylomicrons | combination of diet-derived triglycerides, cholesterol, and phospholipids, with small amount of protein |
What do chylomicrons transport? | long chain fatty acids |
Where do chylomicrons go? | to the lymphatic system and into the blood stream without passing through the liver |
What do chylomicrons deliver? | triglycerides to the body's cells |
What is the importance of the liver to lipids? | the liver is the major lipid producing organ |
very low density lipoproteins (VLDLs) | triglycerides produced in the liver that are incorporated into entities |
What is the purpose of VLDLs? | transports lipids out of the liver and delivers them to cells in the body |
lipoprotein lipase | enzyme that removes triglycerides from VLDLs |
intermediate-density lipoproteins (IDLs) | created from lipoprotein lipase removing triglycerides from VLDLs |
low-density lipoproteins (LDLs) | the remainder of IDLs that are not returned to the liver |
What do LDLs contain? | less triglycerides and more cholesterol than VLDLS |
What is the purpose of LDLs? | deliver cholesterol to the cells |
Blood levels and LDLs | if the amount of LDL cholesterol in the blood exceeds the amount that can be used by the cells, it results in a high level of LDLs |
What serum levels have been associated with increased risk for heart disease? | high levels of serum LDLs |
What is really hard for most cells to break down? | cholesterol |
How is cholesterol eliminated from the body? | it is returned back to the liver so it can be eliminated |
high-density lipoproteins (HDLs) | performs a reverse cholesterol transport |
Blood levels and HDLs | help to prevent cholesterol from depositing in the artery walls |
What serum levels have been associated with decreased risk for heart disease? | high serum levels of HDLs |
What is the classification of most lipids in the body and where are they stored? | triglycerides; adipose tissue |
Purpose of adipose tissue | body shape provide stored energy insulate body protect internal organs from shock |
What is used to lubricate body surfaces, like the mucus membranes? | lipids |
What is used to make several hormones, like sex hormones and cortisol? | cholesterol |
What helps to regulate blood pressure and clotting? | polyunsaturated fatty acids |
What is the significance of essential fatty acids? | important for growth, skin integrity, fertility. and the structure/functions of cell membranes |
eicosanoids | made from omega-3 and 6 fatty acids, they help to regulate blood clotting and pressure plus immune function |
omega-3 scientific name | alpha-linolenic acid (18 C) |
omega-6 scientific name | linoleic acid (18 C) |
What happens if you have essential fatty acid deficiency? | dry, scaly skin, live abnormalities, poor wound healing, growth failure in infants and impaired hearing or vision |
Most fatty acids contain how many carbons in a chain? | 18 |
What can be used to form ATP? | fatty acids and glycerol |
What begins the metabolic pathway to produce ATP? | beta oxidation |
Fasting stores and lipids | breaks down glycogen, then when those stores are gone, breaks down protein (BAD) |
Feasting stores and lipids | builds glycogen stores |
Aterosclerosis | disease where lipids and fibrous materials are deposited in artery walls |
Body and plaque buildup | if there is a plaque buildup, the body has to work harder and this often causes heart disease |
How are blood lipid levels assessed? | by a blood panel and statistics |
Dietary factors to reduce the risk of heart disease | polyunsaturated & monounsaturated fats plant foods B vitamins antioxidants moderate alcohol fiber |
dietary factors that increase the risk of heart disease | cholesterol (connected to saturated fat) saturated fat trans fat sodium excess sugar excess energy |
What has evidence to be a tumor promoter and initiator? | dietary fat |
What is the max percentage that diet can decrease the risk of cancer? | 25% |
How much of the diet came from fat in the 1970s? | 42% |
Who has the highest fat diet? | infants |
What are the nutrition facts labels based on? | 1968 RDAs |
fat-free | contains less than 0.5g of fat per serving |
low-fat | contains 3g or less of fat per serving |
percent fat free | may be used to only describe foods that meet the definition of fat-free or low-fat |
reduced or less fat | contains at least 25% less fat per serving of the original or reference product |
saturated fat-free | contains less than 0.5g saturated fat and 0.5g trans fat per serving |
low saturated fat | contains less than 1g of saturated per serving and contributes less than 15% kcals from saturated fat per serving |
reduced or less saturated fat | contains at least 25% less saturated fat than regular or reference product |
cholesterol-free | contains less than 2mg of cholesterol and 2g or less saturated fat per serving |
low cholesterol | contains 20mg or less of cholesterol and 2g or less of saturated fat per serving |
reduced or less cholesterol | contains at least 25% less cholesterol than the regular or reference product and 2g or less of saturated fat |
lean | contains less than 10g of fat, 4.5g or less of saturated fat, and less than 95mg or less of cholesterol per serving and per 100g |
extra lean | contains less than 5g of fat, less than 2g saturated fat, and less than 95mg of cholesterol per serving and per 100g |
What comprises reduced-fat food? | fat removed, fat replaced or contains fats that cannot be digested or absorbed |
What are fat substitutes based on? | carbohydrate-, protein-, or fat-based |
What do fat substitutes do? | reduce the absorption of fat-sluble vitamins |
What is an example of a fat substitute? | Olestra (sucrose polyester) |
What can cholesterol be used to make? | vitamin D, hormones, bile acids |
what percentage of what is digested/absorbed? | 95% (not dependent on how much you eat) |
gastric lipase | acts on triglycerides containing short and medium chain fatty acids |
where does gastric lipase work best? | acidic environments |
What type of fatty acid chain is not affected by the stomach? | long chain fatty acids |
Where does most digestion happen? | small intestine |
where is the primary site of fat digestion? | small intestine |
CCK and pancreas | stimulates pancreas to release pancreatic lipase |
pancreatic colipase | released to help facilitate lipase enzyme action |
CCK and gallbladder | stimulates the release of bile to help emulsify fats |
What is fat broken down into? | monoglycerides and fatty acids |
What is a big requirement for a fat to be absorbed by the body? | it must be completely broken down |
What are some components used to replace fats? | water starch derivatives fiber protein engineered fats |
What is the RDA for fat? | none |
What is the AI for omega-3? | 1.6g/ day men 1.1g/ day women |
What is the AI for omega-6? | 17g/ day men 12g/day women |
myristic acid | 14:0 (coconut oil/ nuts/ animal plant fats) |
Created by:
starryeyes213
Popular Science sets