Nutrition Chapter 5

Front 1

Describe the functions of fat in the body and in foods

Back 1

• Taste
• Provides fatty acids
• Stores energy
• Insulation, padding
• Cell membranes

Front 2

Triglyceride

Back 2

o 3 fatty acids plus a glycerol

Front 3

Phospholipids

Back 3

o 2 fatty acids plus a phosphorus plus a glycerol

emulsifier

Front 4

Sterols

Back 4

o fat-soluble and water-soluble which is important for cell membrane function
o make up bile, vitamin D, sex hormones, etc.
o complex molecules made up of rings of carbon and side chains

Front 5

Saturated fats

Back 5

o Completely saturated-only single bonds max amt of H atoms

Front 6

Unsaturated fats

Back 6

o Single and double bonds
o Monounsaturated-one double bond
o Polyunsaturated-two or more double bonds

Front 7

Describe lipid digestion

Back 7

• Mouth/stomach: not much digestion
• SI: bile emulsifies, fat-digesting enzyme released, villi absorbs small lipid particles

Front 8

Describe lipid transportation

Back 8

-glycerol, and shorter chain fatty acids pass directly into bloodstream to liver
-larger lipids transported in lipoproteins
-can also be transported in chylomicrons, clusters of lipids and proteins

Front 9

VLDL

Back 9

triglycerides&other fats made in liver to tissues

Front 10

LDL

Back 10

cholesterol and other fats to tissues

Front 11

HDL

Back 11

cholesterol from tissues to liver for disposal

Front 12

health benefits? problems? with consuming various lipids

Back 12

replace saturated and trans fats with monunsaturated and polyunsaturated fats to lower cholesterol

Front 13

hydrogenation

Back 13

makes foods stay fresher longer, produces trans-fatty acid and hydrogenated fatty acid which is like a saturated fat and raises blood LDL cholesterol

Front 14

dietary guidelines for fat intake

Back 14

o Keep saturated fats low—less than 10 percent of calories, less than 300 mg of cholesterol/day
o Total fat between 20-35%calories
o Eat lean, low-fat, fat-free foods