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23 Cards in this Set
- Front
- Back
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what are the elements of fat |
carbon, hydrogen, and oxygen |
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what a tryglyceride is made of |
3 fatty acids and 1 glycerol |
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phospholipid |
in cell membranes; control passage of compounds in and out of the cell. most are lecithins. Helps prevent fat accumulation in the liver |
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LCAT |
lecithin-cholesterol acyltransferase |
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all available bonds of carbon chain are filled with hydrogen; solid at room temperature |
saturated fat |
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one ore more double bond |
unsaturated |
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one double bond |
monounsaturated |
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polyunsaturated |
two or more double bonds |
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when linoleic acid replaces CHO |
LDL lowers HDL Increases |
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if linoleic acid replaces saturated fat |
total cholesterol lowers HDL lowers |
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structure of fatty acids are classified by the number of…. |
carbon bonds in the chain, the position of the first double bond, and the number of double bonds |
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process of adding hydrogen to unsaturated fatty acids to increase saturation and stability |
hydrogenation |
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hydrogens are across from each other; pack tightly; found in milk (4-7%), margarines, shortenings, frying fats |
trans fatty acids |
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hydrogens on the same side at the double bond; most natural fats and oils |
cis fatty acids |
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food sources of fats |
butter, oils, nuts, bacon |
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functions of fat |
energy, insulation and padding, decreases gastric secretion so delays emptying |
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Diet requirements for fat |
<30% of calories |
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metabolizes as fat; 7 calories/gram |
alcohol |
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to determine the calories from alcohol |
(.8)(proof)(ounces) |
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proof of alcohol |
proof = % alcohol x 2 |
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winterized oil |
wont crystallize when cold; ex- salad dressing |
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examples of winterized oils |
corn, soy, and cottonseed |
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examples of not winterized oils |
olive oil |
