Nutrition - FATS Word Scramble
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Question | Answer |
What is a saturated fatty acid? | One whose chemical bonds are completely filled or saturated with hydrogen. |
Saturated fats | Generally of animal origin and solid at room temperature, increase blood cholesterol levels. a fat w/ no bonds available, heavy and dense. |
Chemical composition of fats | hydrogen, carbon, oxygen |
Functions of fat | insulation to maintain body temperature, provides satiety, carries the fat-soluble vitamins A, D, E, K., used for energy, provides body w/ linoleic/linolenic acid (essential) |
Food sources of saturated fats | tropical oils, beef tallow, fat in/on meats, egg yolk, butter/cream/milkfat, cocoa butter |
What is an unsaturated fatty acid? | One or more places on its chemical chain where hydrogen is missing, called points of unsaturation. |
What is a mono-unsaturated fatty acid? | A fatty acid w/ only one 1 point of unsaturation. |
What is a poly-unsaturated fatty acid? | Fatty acid with 2+ points of unsaturation. |
Unsaturated fats | Usually from plant sources, liquid at room temperature, a fat w/ available bonds, less dense + heavy |
Sources of mono-unsaturated fats | olive oil/olives, canola oil, peanut oil/peanuts,chicken fat, avocados, most other nuts |
Food sources of poly-unsaturated fats | safflower oil, sunflower oil, cottonseed oil, soybean oil, corn oil, most fish oils |
Effect of saturated fats on cholesterol? | Tend to increase cholesterol, increasing risk of atherosclerosis. |
Effect of unsaturated fats on cholesterol? | Thought to have a cholesterol-lowering effect at moderate levels of intake in combination w/ lower saturated fat intake |
What are trans fatty acids? | Unsaturated fatty acids that are produced during hydrogenation |
What is hydrogenation? | Process in which hydrogen is added to a liquid or polyunsaturated fat and changing it to a solid or semisolid state. |
Food sources of trans fats | partially hydrogenated plant/fish oils, stick margarines/shortening, commercial fats used for frying/baking |
Percentage of total calories that should come from fat? | 20-35% |
Percentage of calories that should come from saturated fats? | less than 10% |
Percentage of calories that should come from trans fats? | Less than 1% |
What is cholesterol? | A lipid belonging to a class of chemical substances called sterols. |
What is a lipoprotein? | Molecules made of lipid surrounded by protein. Fat isn't soluble in water and attaches itself to protein to enter cell and water. |
lipids | the chemical groupname for all fats and fat-related compounds |
chyle | products of fat digestion which are absorbed into the lymphatic system |
chyme | partially digested food as it leaves stomach and goes into duodenum |
emulsify | breaking up large particles of fat into smaller ones |
lipase | an enzyme which splits fats into fatty acids and glycerol |
gastric lipase | the fat splitting enzymes in gastric juice |
pancreatic lipase | the fat splitting enzyme in pancreatic juice, also called Steapsin. changes emulsified fat into fatty acids and glycerol (end product of fat digestion) |
intestinal lipase | the fat splitting enzyme in intestinal juice |
lacteal | the intestinal lymphatics which absorb chyle |
Where does digestion of fat begin? | stomach (mostly small intestine), where gastric lipase acts on emulsified fat |
What is necessary to emulsify fat? | bile |
where is bile stored? | gallbladder |
Types of lipoproteins | chylomicrons, HDLs, LDLs, VLDLs |
what is serum cholesterol? | the cholesterol found in the bloodstream |
LDL cholesterol | the "bad" cholesterol, contributes to plaque buildup on artery walls |
HDL cholesterol | "good" cholesterol, carries cholesterol from the bloodstream to liver to be degraded and excreted |
essential fatty acids | fatty acids that cannot be made by the body and therefore required in the diet - linoleic and linolenic acid |
nonessential fatty acids | Fatty acids that can be made by the body |
Desireable level of cholesterol? (mg) | Below 200 mg/dl |
Borderline high cholesterol? (mg) | 200-239 mg/dl |
High cholesterol (mg) | Above 240 mg/dl |
Why is cholesterol necessary? | A component of blood/body cells/brain and nerve tissue, necessary for normal body functioning as structural material in cells, in production of Vitamin D and a number of hormones. |
What affects blood cholesterol levels? | diet, heredity, emotional stress, exercise |
What is the total of all processes involved in taking in/using food substances for proper growth/functioning/maintenance of health? (1 word) | Nutrition |
What is the combination of all chemical processes that take place in living organisms? | Metabolism |
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