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104 Cards in this Set
- Front
- Back
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_____ are the densest source of energy in food and body (9kcal)
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Fats
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Fats food function is:
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-source of energy
-palatability -satiety and satiation -food processing -nutrient source |
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______ slow digestion
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Fats
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_____ occurs during eating, tending to increase our desire to eat additional fatty foods
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Satiation
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Fats contain or transport fat-soluble vitamins and essential fatty acids of ______ and _____ fatty acids
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linoleic & linolenic
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Fats physiologic functions is:
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-stored energy
-organ protection -temperature regulator -insulation |
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_____ is a stored form of body fat.
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Adipose tissue
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_____ provides important fuel during illness, time of food restriction, and major energy source for muscle work.
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Adipose tissue
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_____ are important as part of cell membrane structure and serve as emulsifier
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Phospholipids
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_____ are critical components of complex regulatory compounds in body
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Sterols
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_____ provide basic material to make bile, vitamin D, sex hormones, and cells in brain and nerve tissue
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Sterols
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______ is a vital part of all cell membrane and nerve tissue
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Cholesterol
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______ serves as building block for hormones
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Cholesterol
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______ substance in skin converted to vitamin D by kidneys and liver
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Cholesterol
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Liver synthesizes _____ to make bile which is needed to absorbe fats from our diets.
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Cholesterol
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_______ largest class of lipids found in food and body fat
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Triglycerides
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______ carbon chains completely saturated or filled with hydrogen
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Saturated fatty acid
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_____ makes food taste & smell good.
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Fats
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_____ needed for making prostaglandins which regulate blood pressure & blood clotting.
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EFA's
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____ is the carrier of lipids
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Lecithin
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Sources of saturated fatty acids include:
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animal products (meats and dairy) & plants (palm & coconut oils and cocca butter)
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Fatty acid containing a carbon chain with one unsaturated double bond
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Monounsaturated fatty acid
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Sources for monounsaturated fatty acid include:
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olive oil, peanuts, avacado, & canola oil
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All _____ are mixtures of different types of fatty acids.
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natural fats
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_______ contains two or more double bonds on the carbon chain
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Polyunsaturated fatty acid (PUFA)
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______ largest class of lipids found in food and body fat
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Triglycerides
(3 fatty acids + 1glycerol molecule) |
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_____ carbon chains completely saturated or filled with hydrogen
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Saturated fatty acid
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Sources of Polyunsaturated fatty acid sources include:
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vegetable oils, fish, & margarine
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Two categories of PUFAs, _____ and _____, contain 2 fatty acids that body cannot manufacture
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omega-6 & omega-3
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Essential fatty acids (EFAs) of _____and ____fatty acids must be provided in diet
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linoleic & linolenic
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_______, essential polyunsaturated fatty acid with the first double bond located at the sixth carbon atom from the omega end
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Linoleic acid
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Linoleic acid is consumed abundantely from:
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Vegetable oils, margarine, salad dressing, prepared food, and animal foods
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Health benefits is ________, main omega-3 fatty acid in fish
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Eicosapentaenoic acid (EPA)
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Similar to triglycerides except composed of 2 fatty acids with third spot filled with a phosphate group
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Phospholipids
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______, main phospholipids, contains 2 fatty acids, with third spot filled by molecule of chlorine plus phosphorus
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Lecithin
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_____ structures are carbon rings intermeshed with side chains of carbon, hydrogen, and oxygen
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Sterol
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Sterols are synthesized by ____, therefore it is not essential
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body
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Dietary cholesterol accounts for __________ of cholesterol in body; synthesis by liver provides rest
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25%
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Food sources are only ______ products
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animal
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Plant foods do not contain _____.
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Cholestrol
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Primary fat digestive process is _______ as teeth masticate fatty food
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mechanical
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Mechanical digestion continues through _____.
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peristalsis
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Fat splitting enzymes such as gastric lipase hydrolyze some fatty acids from ______.
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triglycerides
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_______ assist absorption when fatty acids, monoglycerides, and cholesterol move from lumen to villi
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Bile salts
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Triglycerides incorporate into ______ allowing them to travel through lymph system to blood circulating system.
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chylomicrons
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Cells can use absorbed _____ immediately as fuel or reform into triglycerides to be stored as reserve energy
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fatty acids
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_____ created by bile salts encirculing lipids, aids diffusion through membrane wall
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Micelles
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_______ emulsifies fat to assist with digestion
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Bile
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Catabolism of lipids for energy involves _____ of triglycerides
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hydrolysis
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_______ leads to oxidation of carbon and hydrogen atoms
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TCA cycle
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______ form by liver cells if fat catabolizes quickly because of lack of carbohydrate energy
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Ketone bodies
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______ results in formation of triglycerides, phospholipids, cholesterol, and prostaglandins
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Lipogenesis
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Lipid metabolism regulated mainly by _____, _____, ______ and _______
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insulin, growth hormone, adrenocorticotropic hormone (ACTH), and glucocorticoids
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Dietary Reference Intakes (DRIs), based on Acceptable Macronutrient Distribution Ranges (AMDRs), recommend ____ kcal from fats with ____ or less of kcal from saturated fats
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20-30%
10% |
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Total fat intake for daily kcal intake of ______ kcal ranges from 40-97g or less (400-875 kcal )
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2000 to 2500
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Most Americas still within ____ of total energy intake as fat, even though many believe they are avoiding or limiting high-fat foods
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30-40%
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Children less than 5 years of age require at least ____ of kcal as fat
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20%
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Ways to measure fat in foods without nutrition labels:
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-Exchange List with food groups according to fat content pg. 506
-MyPyramid section on oils, particularly health-promoting oils, and information on oil content of foods in all categories |
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Some fats are visible _____; others are invisible ______
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steak
cheese/milk |
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General characteristics signaling fat consumption:
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cooking method, way food eaten, or food source such as animal or plant derived
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Fast. but high-fat, foods results from Fast-food chains using less _____ and ______
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saturated fat & trans fat
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How can fat intake be lowered?
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-Include children and whole family in buying food, preparing, and having low-fat foods on hand
-Health care dietetic provider-sponsored cooking, nutrition, and wellness classes -Never say never; okay to include some high-fat foods in food plans because they taste good |
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In unsaturated fats in foods, oxygen attacks _________ (oxidation) causing damage, making fats rancid
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unsaturated double bonds
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________ is breaking a double bond on a fatty acid carbon chain and saturating it with hydrogen
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Hydrogenations
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Because food fat is saturated with hydrogen, it acts as _______ within the body
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saturated fat
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Hydrogenation changes structure of some of fatty acids from _____ to ______
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cis to trans fatty acids
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Trans fat consumption appears to increase risk for CAD by increasing ____ and lowering ____; consumption should be limited
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LDL
HDL |
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______ block oxidation, natural or synthetic forms available
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Antioxidant additives
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______ waxy substance in all tissues in humans and other animals
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Cholesterol
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All foods from animal sources contain ________
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cholesterol
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Highest sources of animal products that contain cholesterol are _____ and _____
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egg yolks and organ meats (liver and kidney)
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_______ are compounds containing a mix of lipids including triglycerides, fatty acids, phospholipids, cholesterol, and small amounts of other steroids and fat-soluble vitamins covered with protein outer layer
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Lipoproteins
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_________ allows compound to move through watery substances such as blood
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Outer protein layer
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________ transport fats in circulatory system
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Lipoproteins
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________ transport absorbed fats from intestinal wall to liver cells
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Chylomicrons
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__________ carry fats and cholesterol to body cells; made of largest proportions of cholesterol
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Very low-density lipoproteins
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__________ carry fats and cholesterol to body cells; made of large proportions of cholesterol
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Low-density lipoproteins
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__________ carry fats and cholesterol from body cells to the liver; made of large proportions of proteins
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High-density lipoproteins
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Total blood cholesterol reading reflects level of _________ contained in LDL and HDL
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cholesterol
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Guidelines recommend dietary cholesterol intake of ______ or less per day
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300 mg
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If LDL cholesterol is elevated, dietary cholesterol intake should be less than _____
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200mg
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Food cholesterol minor influence on blood cholesterol; _________
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total food fat (dietary triglycerides)
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Extra LDL cholesterol in blood leads to buildup in vessels and arteries; plaque buildup called _______________
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atherosclerosis or CAD
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Fat replacers are generally classified as ________ or _______
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natural
synthesized |
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______ a natural fat replacer is made from blending protein from milk or eggs in microparticulation
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Simplesse
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______ a natural fat replacer is a CHO extracted from seaweed
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Carrageenan
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______ is a synthesized fat replacer that is short- and long- chain triglyceride molecules with reduced energy
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Salatrim
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_______ binds fatty acids in nontraditional ways, resulting in nondigestion of kcal, reduced absorption of fat and cholesterol from intestine
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Olestra
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A disadvantage of olestra is it:
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passes through gut swiftly, possibly causing abdominal cramping, loose stool, leakage, and loss of fat-souluble nutrients such as vitamins and carotenoids
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Consideration of _______ effects on food choices and health benefits
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fat replacers
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_____ is more efficient being stored in body than CHO and protein; gain more body fat from fat kcal than CHO kcal
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Fat
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Foods high in____ tend to be low in dietary fiber and may be low in other nurtrients
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fat
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A high-fat diet is risk factor for development of _____ based on effects of saturated fat and cholesterol intake on blood cholesterol levels
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Coronary artery disease (CAD)
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More than ____ of Americans have high or borderline high blood cholesterol levels
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50%
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Therapeutic lifestyle changes (TLC) recommends ___% or less saturated fat intake; ____ mg dietary cholestrol
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7%
200mg |
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_______ a compound linked to increased risk of CAD and stroke
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Homocysteine
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High blood levels of ________ may be related to low levels of folate and vitamins B6 and B12
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homocysteine
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________ profile tied to a gene that accounts for characteristics including upper-body obesity, low concentration of HDL, and a preponderance of LDL fatty compounds in blood
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Atherogenic
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increased intake of total fat and saturated fat may be associated with increased risk of ________
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Breast cancer
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Association between consumption of significant amounts of red meats and ________
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colon cancer
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Genetic factor appears stronger than diet but influence of animal fat or meat-related effects present can lead to ______
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Prostate cancer
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Type 2 Diabetes Mellitus and hypertension are indirectly related to _______
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fat intake
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Both of these 2 disorders affect circulatory system; high dietary fat intake may limit function through risk of atherosclerosis
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Diabetes Mellitus and hypertension
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These 2 disorders managed better when weight moderation is achieved; dietary fat reduction may enhance this process
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Diabetes mellitus and hyperstension
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