Fats And Proteins

Front 1

Macronutrients

Back 1

Carbs, fats and proteins

Front 2

Fats provide...

Back 2

-energy

-essential nutrients

-flavor and satisfaction

Front 3

Fat substitutes

Back 3

Not absorbed therefore do not provide energy or nutrients; may provide flavor and satisfaction

Front 4

Essential nutrients

Back 4

Absence will create specific deficiency

Body can create it

Front 5

Fatty acids

Back 5

Essential nutrients

-chain of carbon atoms with hydrogen bond

-24 carbon

Front 6

Double bond=

Back 6

Less hydrogen

Front 7

Body cannot make...

Back 7

Linoleic acid (OMEGA 6)

Linolenic acid (OMEGA 3)

Front 8

Where do you get Omega 6 and omega 3?

Back 8

Food

Front 9

Satisfy body longer than carbs

Back 9

Fats

Front 10

Fats are a subset of

Back 10

Lipids

Front 11

3 types of lipids

Back 11

Triglycerides (3 fatty acids and glycerol)

Phospholipid

Sterol

Front 12

Adipose tissue

Back 12

Protects organs

Helps regulate temperature

Front 13

Cell membrane structure

Back 13

Forms part of cell membrane

Helps transport nutrients across cell membrane

Front 14

Adioposis

Back 14

Fatty

Front 15

2 types of fatty acids

Back 15

Saturated and unsaturated

Front 16

Saturated

Back 16

As many hydrogen as hydrogen can go

Front 17

Unsaturated

Back 17

Not as many hydrogen

Front 18

What percentage of fats should you get per day?

Back 18

20-35%

Front 19

Different fat has...

Back 19

Different effect on cholesterol

Front 20

Glycerol

Back 20

Holds fatty acids

Front 21

Tropical oils

Back 21

Saturated; palm, palm kernel, coconut oil

Front 22

Example of omega 6

Back 22

Vegetable oil

Front 23

Example of omega 3

Back 23

Soybean, canola, flaxseed oils

Front 24

Lipoproteins

Back 24

Major transport in bloodstream

Combo of triglycerides and proteins

Carry lipids in blood

Combo of tryglycerides, protein, cholesterol, fat soluble vitamins

Front 25

Low density lipoprotein

Back 25

Carry fat and cholesterol to cells

Front 26

Very low density lipoproteins

Back 26

Carry fat and cholesterol to tissue and cells

Front 27

High density lipoproteins

Back 27

Carry fat and cholesterol to liver to be broken down

Front 28

Is HDL good or bad?

Back 28

Good

Front 29

Is LDL good or bad?

Back 29

Bad

Front 30

Is VLDL good or bad?

Back 30

Bad

Front 31

Olestra

Back 31

Fat replacement

Still satisfy

Abdominal cramping and diarrhea

Front 32

Trans-fatty acid

Back 32

Naturally occurring

Hydrogen atoms around carbon double bond are on opposite sides

Negative health consequences, cardiovascular disease

Front 33

Cys-

Back 33

Bend

Front 34

Digestion of fats occurs in

Back 34

Small intestine

Front 35

Fats are absorbed through

Back 35

Lymphatic system

Front 36

Monosaturated

Back 36

1 unfilled spot of hydrogen

Ex: olive oil, peanut oil, almond, canola oil, plants

Front 37

Polyunsaturated

Back 37

2 or more unfilled spots of hydrogen

Ex: vegetable oil, corn, cotton seed, soybean oil, safflower

Front 38

Classes of fats

Back 38

Lipids- lipos=fat

Glycerides-triglycerides

Fatty acids

Lipoproteins

Front 39

Hyperlipidemia

Back 39

Too much fat/lipid

Front 40

What are fats made of?

Back 40

Carbs, carbon, and hydrogen

Front 41

Most animal/plant fats have how many fatty acids?

Back 41

3 fatty acids

Front 42

When does the body make cholesterol?

Back 42

While sleeping

Front 43

Bike is sent to....

Back 43

Gallbladder then to the small intestine

Front 44

Micelle

Back 44

Carries about 20 fatty acid and monoglycerides

Front 45

Saturated fatty acids

Back 45

Filled or "saturated" with hydrogen

Front 46

Unsaturated fatty acids

Back 46

Not completely filled with hydrogen

Less heavy; less dense

Front 47

Monosaturated

Back 47

One unfilled spot

Front 48

Polyunsaturated

Back 48

Two or more unfilled spots

Front 49

Fat digestion

Back 49

Fat broken down into simpler form

Chew

Fat hits stomach

Peristalsis

Broken down by lipase in stomach

Small intestine=chemically broken down

Body absorbs fatty acid and glycerol

Front 50

Fat digestion in stomach

Back 50

Little to no digestion

Front 51

Small intestine

Back 51

Bile from gallbladder

Enzymes from pancreas

Enzymes from small intestine

Absorption

Front 52

Emulsify

Back 52

Doesn't change fat; breaks down

Front 53

Linguine lipase

Back 53

Released by the ebners glands at the back of the tongue; breaks down fat; important when you're an infant

Front 54

Gastric lipase

Back 54

Hydrolyzes butter fat

Front 55

Are fats soluble?

Back 55

No

Front 56

Fat is broken down by..

Back 56

Bile salt from liver and pancreatic lipase

Front 57

Visible fat

Back 57

Something you can see and know; bacon, butter, sausage, etc

Front 58

Invisible fat

Back 58

Cheese, milk, yolk, lean meat

Front 59

Diet low in fat may reduce the risk of

Back 59

Cancer

Front 60

Diets low in saturated fat and cholesterol may reduce the risk of

Back 60

Coronary heart disease

Front 61

American diet is high in

Back 61

Fat

Front 62

Excess calories are stored as

Back 62

Fat

Front 63

Monounsaturated fats reduce LDL cholesterol when

Back 63

Substituted for saturated fat

Front 64

More adipose tissue means

Back 64

Higher chance of cancer and higher chance of survival

Front 65

Serum

Back 65

Blood

Front 66

Healthy diet

Back 66

Low in fat

Low in saturated fat

Low in cholesterol

Front 67

Less than 10% of calories should come from

Back 67

Saturated fat

Front 68

Dietary cholesterol should be limited to

Back 68

300 mg/day

Front 69

Linoleic acid

Back 69

17 g/day for men

12 g/day for women

Front 70

Linolenic

Back 70

1.6 g/day for men

1.1 g/day for women

Front 71

What kind of meat should you use?

Back 71

Lean meat, seafood, and poultry

Front 72

Limit eggs to

Back 72

Two or three per week

Front 73

Lecithin

Back 73

Hormone produced by liver

Building block cell membrane

Hydrophobic and hydrophilic

Phosphate group in it

Helps carry molecules into cell

Transports fat and cholesterol

Makes up cell wall

Front 74

Cholesterol

Back 74

Need for metabolism

Not present in plant food

Egg yolks, organ meats (liver, kidney)

Synthesizes endogenous cholesterol (animals)

Front 75

Is there a biological requirement for dietary cholesterol?

Back 75

No

Front 76

Proteins

Back 76

Build and maintain body tissue

Front 77

Amino acid

Back 77

Fundamental building blocks of tissue

Front 78

Amino acids form

Back 78

Chains

2 form a dipeptide

Front 79

Dipeptide

Back 79

2

Front 80

Polypeptides

Back 80

Many

Front 81

How many amino acids?

Back 81

20

Front 82

Amino acids are named for

Back 82

Their chemical structure

Front 83

What are amino acids composed of?

Back 83

Carbon, hydrogen and oxygen

Front 84

3 classes of amino acids

Back 84

Indispensable

Dispensable

Conditional

Front 85

Indispensable

Back 85

9

Body cannot manufacture in quantity; necessary in diet

Front 86

Dispensable

Back 86

5

Body can make from indispensable (what you take in)

Front 87

Conditional

Back 87

6

We can make, but body may not make enough

Front 88

Catabolism

Back 88

Break down

Front 89

Anabolism

Back 89

Build up

Front 90

Nitrogen balance

Back 90

Indicates how well tissues are being maintained

Sign of protein intake

Dispose of nitrogen in urine

Front 91

For every gram of nitrogen

Back 91

6.25 g of protein

Front 92

High Uria nitrogen is a sign of

Back 92

Protein metabolism

Protein breaks down into nitrogen

Front 93

Positive uria nitrogen

Back 93

Taking in more than you're wasting

Front 94

Negative uria nitrogen

Back 94

Taking in less than wasting

Front 95

Failure to maintain nitrogen balance results in

Back 95

Muscle wasting

Impairment of organs

Susceptibility to infection

**in children: growth retardation

Front 96

Protein

Back 96

Fundamental structure of all cells in the body

Front 97

Colloidial osmotic pressure

Back 97

Keeps water in intravascular compartment * red albumin

Front 98

Insulin

Back 98

Protein

Front 99

Glucagon

Back 99

Protein

Front 100

Digestive enzymes

Back 100

Protein bound

Front 101

Lymphacytes

Back 101

Built by proteins

Build antibodies

Give energy

Front 102

Complete proteins

Back 102

Contain all 9 of indispensable amino acids; come primarily from animals; can get from soy

Front 103

Incomplete proteins

Back 103

Deficient in one or more of the 9 indispensable

Groans: legumes nuts seeds oats

Front 104

Lacto-ovo

Back 104

Eat eggs and drink milk

Front 105

Lacto-veg

Back 105

Only drink milk

Front 106

Ovo-veg

Back 106

Eat eggs but won't drink milk

Front 107

Vegan

Back 107

Vegetables only

Front 108

Leading country with colon cancer

Back 108

United States

Front 109

Protein is composed of

Back 109

Hundreds of amino acids

Front 110

Amino acids form

Back 110

Unique chain sequences to form specific proteins

Front 111

When protein foods are eaten...

Back 111

Proteins are broken down into amino acids

Front 112

Amino acids are reassembled in the body to form a variety of

Back 112

Proteins

Front 113

Proteins

Back 113

Relatively large, complex molecules

May be subject to mutations or malformations

Front 114

Amino acids are primary source of

Back 114

Nitrogen in diet

Front 115

Intake=

Back 115

Excretion

Front 116

Functions of proteins

Back 116

Primary tissue building

Water and pH balance

Metabolism and transportation

Body defense system

Energy system

Front 117

Protein comprises bulk of

Back 117

Muscles

Internal organs

Brain

Nerves

Blood plasma

Front 118

Protein repairs

Back 118

Worn out, wasted, or damaged tissue

Front 119

Plasma proteins attract

Back 119

Water

Front 120

Proteins have a unique structure to act as

Back 120

Buffering agents

Front 121

Digestive enzymes

Back 121

Amylases, lipases, proteases

Front 122

Transport agents

Back 122

Lipoproteins

Hemoglobin

Front 123

Hormones

Back 123

Insulin and glucagon

Front 124

Immune system defends against

Back 124

Disease and infection

Front 125

Immune systems use protein to build

Back 125

White blood cells and antibodies

Front 126

When is protein used as energy?

Back 126

After carbs and fats; less efficient

Front 127

Complete proteins

Back 127

Meat: fish poultry seafood

Soy

Front 128

Incomplete proteins

Back 128

Plant-origin foods

Grains, legumes, nurs, seeds, fruits and vegetables

Front 129

Digestion of proteins

Back 129

Mouth

Stomach-enzymatic breakdown of protein by proenzymes (zymogens) hydrochloride acid, pepsin, rennin

Small intestine- pancreatic secretions

Interstitial sectetions

Front 130

Pancreatic secretions

Back 130

Trypsin, chympotrypsin, carboxypeptidase

Front 131

Intestinal secretions

Back 131

Aminopeptidase and dipeptidase

Front 132

Dietary protein quality

Back 132

Chemical score (CS)

Biological value (BV)

Net protein utilization (NPU)

Protein efficiency ratio (PER)

Front 133

What raises body's need for protein

Back 133

Illness or disease

Fever

Catabolic tissue breakdown

Traumatic injury

Recovery from surgery

Burns, pressure sores

Front 134

Protein energy malnutrition

Back 134

Kwashiorkor

Marasmus

Front 135

Excess protein

Back 135

Usually means excess fat intake

Protein displaces other healthy foods in diet

Extra burden on kidneys

Front 136

Recommended dietary allowances (RDAs)

Back 136

Relate to age sex and weight

Highest at birth and slowly declines into adulthood

Men and women: 0.8 g/kg of desirable weight

Front 137

DRI suggest what percentage of proteins?

Back 137

10%-35%

Front 138

High consumption of protein in US

Back 138

No benefits

Some risks: cancer

Coronary heart disease

Kinsey stones

Chronic renal failure