Nutrition Ch 5

Front 1

Define, list benefits, and identify sources of omega-3 fatty acids.

Back 1

Unsaturated essential fatty acid with three double bonds. Helps prevent and manage heart disease. Primarily found in fish like salmon and sardines

Front 2

List essential fatty acids

Back 2

Alpha linolenic fatty acid (Omega-3)

Linoleic fatty acid ( omega-6)

Front 3

Define lecithin

Back 3

Phospholipid. Helps dissolve fats and when converted to acetylcholine can help conduct nerve impulses

Front 4

Which lipid is most abundant, in foods and in the body?

Back 4

Triglycerides

Front 5

What is the structural difference between a monounsaturated fatty acid and a polyunsaturated fatty acid. They differ in their number of ________.

Back 5

Double bonded carbon atoms

Front 6

In which part of the GI tract does most fat digestion occur?

Back 6

Small intestine

Front 7

Discuss the emulsification of fat by bile.

Back 7

Cholecystokinin signals gall bladder to release bile which emulsifies fat.

Then the pancreas releases lipase to break into monoglycerides, glycerol, and fatty acids

Front 8

Distinguish between endogenous and exogenous cholesterol. Identify sources of cholesterol.

Back 8

Endogenous: synthesized from the liver

Exogenous: dietary sources and bile. Probably little effect on heart disease

Saturated fat leads to high levels of LDL

Front 9

Understand and be able to identify sources of different types of fatty acids (short chain, medium chain, long chain, saturated, monounsaturated, polyunsaturated and hydrogenated fats)

Back 9

-short chain: produced by bacteria in the GI tract while fermenting insoluble finber. ≤6 carbons

-medium chain: less likely to be stored as fat bc more easily turned to nrg. Usually oils like coconut oil. 8-12 carbons

-long chain: found in most fats and oils have 12 or more carbons

-monounsaturated: one double bonded carbon. Olive oil

-polyunsaturated: two or more double bonded carbons. Fish, flax

-hydrogenated: hydrogen gas bubbled through in order to hydrogenate and turn into a solid. Most processed foods esp. containing shortening

Front 10

List the lipoproteins, understand their structure and function.

Back 10

Made of cholesterol, triglycerides, and protein

-chylomichrons: largest lipoproteins packed with triglycerides. transport lipids absorbed in the small intestine to the rest of the body (adipose, cardiac, skeletal)

-very low density lipoprotein (VLDL)

Cholesterol, fatty acids, other lipid compounds made in liver packaged. Sent through body and triglycerides removed till mainly cholesterol and more dense

-low density lipoprotein (LDL)

As VLDL loses triglycerides and becomes dense with cholesterol becomes LDL. Transport cholesterol to all tissues. "Bad cholesterol"

-high density lipoprotein (HDL)

made by liver to pick up excess cholesterol and bring it back to the liver to be recycled. Prevent plaque buildup and have anti-inflammatory properties.

Front 11

The DRI suggests a diet that provides ________ of the daily energy intake from fat. (AMDR)

Back 11

20-35%

Front 12

Which term describes the results of blood tests that reveal a person's total cholesterol, triglycerides, and various lipoproteins?

Back 12

Lipid panel

Front 13

Fat supplies about ________ of the body’s ongoing energy needs during rest.

Back 13

60%

Front 14

What organ contains special LDL receptors that play a crucial role in controlling blood cholesterol?

Back 14

Liver

Front 15

Which blood lipid is linked most directly to heart disease?

Back 15

LDL because it's dense and filled with cholesterol so it will stick to the blood vessels

Front 16

The Seven Countries Study found that Mediterranean countries have low rates of heart disease because they consume more _________ in their diet.

Back 16

Plants and fish

Front 17

How much energy does 1 gram of fat provide?

Back 17

9 kcals

Front 18

Which term refers to the change in a protein’s shape due to the application of heat or acid?

Back 18

Denaturation