Nutrition Study Guide Chapter 4

Front 1

Name four functions of fat, and compare the energy it provides to that of carbohydrate.

Back 1

• Provides energy
 Almost unlimited supply
 Stored in adipose tissue
 Fat cells enlarge & supply 60% of body’s ongoing energy at rest
• Nourishes scalp, hair & complexion

• Insulates body from temperature extremes
• Cushions vital organs
• Phospholipids & sterols maintain structure & health of cells
• The energy that fat provides is different than that of carbs in that fats provide 9 kcal and carbs provide 4 kcals per gram.

Front 2

What is a trigylcerides composed of?

Back 2

Composed of 3 fatty acids of differing length attached to a glycerol “backbone”

Provides the majority of fat??

Front 3

3. Explain the term “unsaturated fat” in terms of its chemical composition. What is a polyunsaturated fat?

Back 3

Unsaturated fatty acid: a fatty acid with one or more points of unsaturation where hydrogen atoms are missing.
Unsaturated: some hydrogens are missing
1 missing = monounsaturated
2 or more missing = polyunsaturated

Front 4

What is the process used by food manufacturers that makes fats more saturated? How does this change the characteristics of the fat?

Back 4

The process used by food manufacturers is Hydrogenation which is adding hydrogen molecules to points of unsaturation.

The characteristics of the fat become harder, prolongs the shelf life, but causes health effect of unsaturation is lost and trans fatty acids are formed.

Front 5

Name three negative health effects of excessive dietary fat.

Back 5

Linked to obesity

Are associated with risks of some cancers

Are linked to cardiovascular disease

Front 6

Which type of fat tends to lower blood cholesterol? Which elevates it?

Back 6

Polyunsaturated fat (Omega-6 vegetable oils)lowers and or monosaturated blood cholesterol.

Saturated and Trans Fats, Dietary cholesterol elevates blood cholesterol.

Front 7

7. Name two food groups where there is commonly a lot of hidden fat.

Where is Trans fat found

Back 7

Meats and Milk

Processed food

Front 8

Three classes of lipids in the body are

Back 8

Phospholipids, Sterols, Triglicerides

Front 9

A triglyceride consists of

Back 9

Three fatty acids of different length and a glycerol backbone

Front 10

A Fatty Acid that has the maximum number of hydrogen molecules is a

Back 10

Saturated Fatty Acid

Front 11

The difference between a cis and trans fatty acid is

Back 11

The configuration around the double bonds

Front 12

Essential Fatty Acids among other things are responsible for

Back 12

Used to make substances that regulate blood pressure.

Front 13

Lecithins and other phospholipids in the body function as

Back 13

Emulsifiers

Front 14

To minimize the intake of saturated fats and lower risk of heart disease most people should

Back 14

Eat Less meat

Use nonhydrongenated margines Vegetable oils such as olive and canola oil

Select Fat Free Milk

Front 15

To include Omega Three Fatty acids in the diet, the American Heart Association recommends eating

Back 15

At least two fish meals per day.

Front 16

Some examles of foods with hidden fats are

Back 16

Fried foods, sauces, dips and lunch meat

Front 17

Vegetables and fish oils are rich in

Back 17

Polyunsaturated Fats