Nutrition: Fats

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Fats filled with all the hydrogen bonds it can hold.

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Saturated Fats

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Fats with one unfilled spot capable of holding a hydrogen bond.

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Monounsaturated Fats

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Fats with two or more unfilled spots capable of holding hydrogen bonds.

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Polyunsaturated Fats

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Fatty acid chain with 2 to 4 carbon atoms.

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Short Chain Fatty Acid

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Fatty acid chain with 6 to 10 carbon atoms.

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Medium Chain Fatty Acid

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Fatty acid chain with 12 or more carbon atoms.

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Long Chain Fatty Acid

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The two known essential fatty acids.

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Linoleic and Linolenic

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Package of fat wrapped in a covering of protein.

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Lipoprotein

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Major vehicle of transport for fat in the bloodstream.

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Lipoprotein

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Responsible for carrying fat and cholesterol to cells.

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Low Density Lipoprotein (LDLs)

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Responsible for carrying free cholesterol from body tissue to the liver for breakdown and excretion.

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High Density Lipoproteins

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Fat is insoluble in

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water.

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Fats yeild _______ energy per gram.

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9 kcal/g

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Fat in the body is stored in

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adipose tissue.

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This tissue protects the vital organs and helps to regulate body temperature.

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Adipose tissue

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Most saturated fat comes from

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animal sources.

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Most polyunsaturated and monounsaturated fat comes from

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plant sources.

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Coconut, peanut, and palm oils are exeptions in that

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they contain saturated fats.

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Trans fats are fat molecules that have had _________ introduced.

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hydrogen

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A diet low in total fat may reduce the risk of _________.

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some cancers.

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Fats are composed of

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carbon, hydrogen, and oxygen.

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Fatty acids are carbon chains with __________ on one end and a ___________ on the other.

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Methyl group, carboxyl group

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(-COOH) is a _________.

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Carboxyl group

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(-CH3) is a _________.

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Meythl group

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Diets should have no more than _________ of total daily kcalories from fat.

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20% to 35%

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

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coronary heart disease

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Butter, margarine, separate cream, salad oils and dressing, lard, shortening, and meat fat are considered _________.

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visible fats

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Cheese, the cream portion of homogenized milk, egg yolk, nuts, seeds, olives, avocados, and lean meat are all _________.

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invisible fats

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Enzyme secreted by the Ebner's glands, in the back of the tongue responsible for a little initial digestion of fats.

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Lingual Lipase

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Enzyme that acts on emulsified butter in stomach. Only significant fat digesting enyme in the stomach.

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Gastric Lipase (Tributinase)

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Part of the body where major fat digestion occurs.

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Small Intestine

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Local hormone realeased by the intestinal walls that triggers the gallbladder to contract releasing bile.

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Cholecytokinin

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Bile isn't an enzyme, its an _________.

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Emulsifier

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This substance:
1.) It breaks down fat into small particles greatly increasing the surface area for which the enzyme can act. 2.) It lowers the surface tension of the finely dispersed and suspended fat particles allowing the enzymes to penetrate more easily

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Bile

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_____________ breaks off one fatty acid at a time from the glycerol base of fats (triglycerides).

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Pancreatic lipase

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The enzyme __________ acts on cholesterol esters to form a combination of free cholesterol and fatty acids in preparation for absorption into lymph vessels and finally into the blood stream.

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cholesterol esterase

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The small intestine secretes an enzyme in the intestinal juice called ____________, which acts on lecithin, another lipid compound, breaking it down for absorption.

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lecithinase

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Bile salts surrounding fatty acids and monoglycerides are __________.

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micelles

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_________ allow for the absorption of fat into the intestinal mucosal cell.

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Micelles

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Once micelles pass through the intestinal mucosal cell, bile salts are released, the fat particles then group back together into a lipoprotein called ___________.

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Chylomicrons

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Chlyomicrons are made of these four things.

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Triglycerides, cholesterol, phospholipids, and proteins.

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Less than 10% of kcalories should from fat should be provided by ___________.

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saturated fats

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Dietary cholesterol should be limited to _______.

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300mg/day