7274967
| Question | Answer |
| LIPIDS What are they? | - A lipid is a soluble inorganic solvent (does not dissolve in water) |
| RECOMMENDATIONS FOR DIETARY FAT: What is the DRI for dietary fat? | DRI: 20-35% energy from dietary fat |
| RECOMMENDATIONS FOR DIETARY FAT: What is the DRI for polyunsaturated fatty acids? | - 5-10% energy from omega-6 - 0.6-1.2% energy from omega-3 |
| RECOMMENDATIONS FOR DIETARY FAT: What is the DRI for cholesterol? | DRI: minimize intake within context of healthy diet - about 1/3 population responds to lowering dietary cholesterol intake: limit eggs, shellfish, liver, etc. but these are nutritious foods |
| LIPID CLASSIFICATION Class 1: Triglycerides | - 95% of lipid in foods and body fat - 3 fatty acids + glycerol is made from glucose or amino acids |
| LIPID CLASSIFICATION: cont'd Fatty acids are classified by... (A and B) | A. Chain length - short: < 10 carbons - medium: 12-14 carbons - long: >16 carbons B. Degree of saturation (double bonds, C=C) - saturated: NO double bonds - tend to be solid at room temp. (Ex. butterfat, coconut & palm oils) - monounsaturated: 1 double bond (canola & olive oils) - polyunsaturated: 2+ double bonds - tend to be liquid (oils) at room temp. (Ex. Plant and fish oils) |
| EFFECTS OF PROCESSING ON UNSATURATED FATS: Maragarines - What is hydrogenation? | 1. Margarines a. Hydrogenation: removing C=C double bonds by adding hydrogen - vegetable oil -> "hard" margarine, hydrogenated shortening - Better storage/less rancidity and high smoke point for frying Creates trans-frying acid which act like saturated fatter acids in the body (increases risk of cardiovascular disease). |
| MARGARINES: cont'd Trans fatty acids & Blending different oils to produce a "soft margarine". | Trans fatty acids: - food labels require a separate category - consumed in processed foods, fast food, baked goods, potato chips Blending different oils to produce a "soft margarine": - Eg. Becel and other non-hydrogenated products |
| LIPID CLASSIFICATION Class 2: Phosphlipids 1. What are phospholipids composed of? 2. Phospholipids are ____ and _____ soluble. 3. Phospholipids can serve as _____. | 1. Glycerol backbone + 2 fatty acids + phosphorus containing molecule 2. Water, fat 3. Emulsifier Eg. Lecithin in egg yolk - no special health promoting abilities |
| LIPID CLASSIFICATION Class 3: Sterols 1. Where is cholesterol present? 2. Cholesterol is a precursor for ___, ______ and _____. | 1. All cell membranes, and bile 2. Vitamin D, sex hormones (Eg. estrogen, testosterone), and stress hormones (Eg. epinephrine) |
| LIPID DIGESTION: In the stomach & small intestine | Stomach: - Fat separates from watery components and floats to top - Little fat digestion Small intestine: - Bile needed to emulsify lipid and chyme Pancreatic lipase (enzyme) to split into smaller particles |
| LIPID ABSORPTION: Small lipids & Larger lipids | Small lipids: (short and medium chain fatty acids and glycerol) - Enter capillary network -> bloodstream Large lipids: [long chain fatty acids and monoglycerides (glycerol+1 fatty acid)] - Travel in bloodstream as chylomicrons |
| LIPID TRANSPORT: Lipoproteins (4) | 1. Chylomicrons - dietary lipid and carrier proteins -> transport fats through watery blood fluids 2. Very low density lipoprotein (VLDL) - Triglycerides synthesized in liver -> body cells 3. Low density lipoprotein (LDL) - triglycerides and cholesterol circulating in blood -> body cells 4. High density lipoprotein (HDL) - excess cholesterol in body cells -> liver for excretion |
| LIPID METABOLISM: 1. What happens when the body starts to run out of fuel from food? 2. What organs use fatty acids for energy? 3. What must be available in order for fat to be broken down for energy? | 1. When the body starts to run out of fuel from food, it turns to body stores 2. Typical fuel mix is 50/50 carbohydrate/lipid for liver and muscle (at rest) 3. Any time fat is broken down for energy, CHO must be available. |
| BLOOD CHOLESTEROL & CARDIOVASCULAR DISEASE RISK: High _______ increases risk for heart disease. | High LDL-cholesterol increases risk for heart disease. |
| CHOLESTEROL: 1. What does cholesterol have that is required for health? 2. Where is cholesterol synthesized? 3. Stimulation of synthesis by ______. 4. _______ _______ plays a lesser role than saturated and trans fat in cardiovascular disease. | 1. Cholesterol has precursor and structural roles; required for health 2. 75-80% is synthesized in the body 3. Stimulation of synthesis by saturated fats 4. Dietary cholesterol plays a lesser role than saturated and trans fat in cardiovascular disease. |
| ESSENTIAL FATTY ACIDS (EFA): Linoleic acid & Linolenic acid | Linoleic acid is an example of omega-6 Linolenic acid is an example of omega-3 - The only fatty acids that cannot be synthesized by the body - Essential nutrients - Polyunsaturated fatty acids - Used by the body to make eicosanoids (biologically active compounds that regulate body functions) |
| EFA's: What happens when you are deficient in all polyunsaturated fatty acids (PUFAs)? (7) | 1. Skin lesions 2. Reproductive failure 3. Fatty liver 4. Kidney disorders 5. Reduced learning 6. Decreased growth 7. Impaired vision |
| OMEGA-6 1. How many carbons? 2. ____ _____ is an example of omega-6. 3. What is the DRI for omega-6? 4. Sources of omega-6? | 1. C=C 6 Carbons from ends 2. Linoleic acid 3. DRI: 5-10% energy from n-6 fatty acids 4. Sources: vegetable oils, seeds, nuts, whole grain products |
| OMEGA-3: 1. How many carbons? 2. What is the DRI for omega-3? 3. Sources of omega-3? 4. What are the 3 main types of omega-3? | 1. C=C 3 carbons from end 2. 0.6-1.2% energy from n-3 fatty acids 3. Sources: flaxseed, flaxseed oil, canola oil, fish (especially deep sea fish) 4. 3 main types: - ALA - from plant sources - EPA - from fish sources - DHA - from fish sources |
| MERCURY IN FISH: Contaminated fish & and heavily contaminated fish | Contaminated fish: - Generally low levels of mercury contaminate most fish species - Unclear how mercury worsens preexisting heart disease Fish heavily contaminated with mercury: - Shark - Swordfish - King mackerel - Fresh tuna steak (Albacore) - Tilefish |
| MERCURY IN FISH: Fish/seafood lower in mercury | - Shrimp - Canned light tuna - Salmon - Pollock - Catfish |
| CONSUMER CORNER: Fat Replacers Fat Replacement - Alternate preperation methods (4) | 1. Add water or whip air into foods 2. Add non-fat milk to creamy foods 3. Use lean products VS. high fat 4. Bake rather than fry |
| CONSUMER CORNER: Fat Replacers 1. Fat replacers can be ____,___,____ or _____ based. 2. Olestra: What is it made of? 3. Concerns about Olestra? | 1. CHO, fibre, fat, or protein. 2. Core of sucrose + 8 fatty acids) 3. Concerns: - not digested or absorbed: noncaloric - digestive problems (anal leakage) - loss of nutrients and phytochemicals |
| CONTROVERSY 5 High fat foods: Which to Choose for Good Health? What problems can accompany a low fat diet? | Problems: - It can be difficult to maintain such a diet - Such diets are note necessarily low-calorie diets (many people with heart disease are overweight and need to reduce body weight) - Diets high in carbohydrates (especially refine sugars) but low in fibre, cause blood triglycerides to rise - unknown effects on heart health - Taken to an extreme, a low-fat diet may exclude nutritious foods that provide the essential fatty acids, phytochemicals, vitamins, and minerals (fatty fish, nuts, seeds, vegetable oils) |
| OLIVE OIL: May protect against heart disease by... (5) | 1. Lowering total and LDL cholesterol and not lowering HDL cholesterol or raising triglycerides 2. Making LDL cholesterol less vulnerable to oxidation 3. Lowering blood-clotting factors 4. Providing phytochemical that act as antioxidants (only when cold) 5. Lowering blood pressure |
| MEDITERRANEAN DIET: Greece & Migration Studies | Greece: - Less death from heart disease and longer life expectancy compared to North America Migration studies: - If you move to North America, increased risk of heart disease, therefore, diet (not just genetics) are important |
| NUTS: 1. Nuts are low in ______ _____, and high in ______. 2. What is the benefit of consuming 1 ounce of nuts 5 or more days per week? 3. Walnuts and almonds may have positive effect on ____ _______. | 1. Low in: Saturated fat High in: fiber, vegetable protein, and other valuable nutrients including Vitamin E, phytochemicals that act as antioxidants 2. May lower risk of heart disease 3. Blood lipids |
Want to create your own Flashcards for free with GoConqr? Learn more.