Nutrition Ch 5 Fats

Front 1

Fats: one type of lipid

Back 1

Lipids are a diverse class of organic substances that are insoluble in water

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triglycerides

Back 2

-most of the fats we eat are triglycerides

-composed of 3 fatty acid molecules

(long chains of carbon atoms surrounded by hydrogen atoms)

-one glycerol molecule (a 3-carbon alcohol that is the backbone of a triglyceride)

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Saturated fatty acids

Back 3

hydrogen atoms surround every carbon in the chain; no double bonds

pack tightly together and are solid at room temp

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Monounsaturated fatty acids

Back 4

lack hydrogen atoms in one region; one double bond

do not stack together well; liquid at room temp

predominant oil in plants

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Polyunsaturated fatty acids

Back 5

lack hydrogen atoms in multiple locations; two or more double bonds

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cis and trans unsaturated fats

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hydrogen atoms arranged on:

cis: same side of carbon chain

trans: opposite side of carbon chain

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hydrogenation

Back 7

addition of hydrogen atoms to unsaturated fatty acids

converts liquid fats into a semisolid form

often creates trans fatty acids

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essential fatty acids

Back 8

must be obtained in the diet

-omega-6 and -3 fatty acids

-precursors of biological compounds called eicosanoids which regulate cellular function

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essential fatty acid: linoleic acid

Back 9

found in vegetable and nut oils

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alpha-linolenic acid (ALA)

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dark-green leafy veg, flaxseeds, soybeans, walnuts, canola

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eicosapentaenoic acid (EPA)

docosahexaenoic acid (DHA)

Back 11

found in seafood; health benefits

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phospholipids

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composed of:

-glycerol backbone

-two fatty acids

-phosphate

-soluble in water

-manufactured by our bodies

-important components of cell membranes

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sterols

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lipids containing multiple rings of carbon atoms

-essential components of cell membranes and many hormones

-manufactured in out bodies

-cholesterol in the major sterol found in the body

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uses of fats

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-much of the energy used during rest comes from fat

-used for energy during exercise; esp after glycogen is depleted

-energy storage

-transport of fat soluble vitamins A, D, E, K

-body functions such as cell membrane structure, nerve cell transmissions, protection of internal organs, body heat insulation

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fat digestion

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-bile is produced by the liver and stored in the gallbladder

-bile is secreted from the gallbladder into the small intestine

-bile disperses fat into smaller droplets

-pancreatic enzymes break triglycerides into two separate fatty acids and a monoglyceride

-fat enters the mucosal cell as a micelle

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body processes fats

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in the intestinal mucosal cell:

-fatty acids are reattached to the monoglyceride to reform triglycerides

-small amount of protein is added to the lipids, forming a chylomicron (lipoprotein produced by cells lining the small intestine; composed of triglycerides surrounded by phospholipids and proteins; soluble in water)

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chylomicrons

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transport vehicle that remove absorbed fats from the small intestine, travel through the lymphatic system, and transferred to the bloodstream

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body processes fats

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once chylomicron gets to a cell in the body, the triglycerides in the chylomicrons must be disassembled by lipoprotein lipase into two fatty acids and a monoglyceride before they can pass through the cell membrane

-after entering the cell, the two fatty acids and monoglyceride re-form a triglyceride, which can be used for energy, used to make lipid containing compounds, or stored in liver and muscle cells

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AMDR fat

Back 19

20-35% of calories should be from fat