Fats

Front 1

what is the difference between fats and oils

Back 1

fats are solid at room temperature, oils are liquid at room temperature

Front 2

what does a triglyceride consist of

Back 2

three fatty acids and a three carbon, glycerol backbone

Front 3

saturated fat

Back 3

a fatty acid that has no carbons joined together, generally solid at room temperature

Front 4

6 foods high in saturated fats

Back 4

coconut oil, palm kernel oil, butter, cream, whole milk

Front 5

6 foods high in saturated fats

Back 5

coconut oil, palm kernel oil, butter, cream, whole milk

Front 6

monosaccharide fat

Back 6

a fatty acid that has two or more carbons in the chain bound to each other with one double bond, normally liquid at room temperature

Front 7

6 foods high in saturated fats

Back 7

coconut oil, palm kernel oil, butter, cream, whole milk

Front 8

monounsaturated fat

Back 8

a fatty acid that has two or more carbons in the chain bound to each other with one double bond, normally liquid at room temperature

Front 9

3 foods high in monounsaturated fats

Back 9

olive oil, canola oil, cashew nuts

Front 10

polyunsaturated fat

Back 10

a fatty acid that has more than one double bond in the chain, usually liquid at room temp

Front 11

polyunsaturated fat

Back 11

a fatty acid that has more than one double bond in the chain, usually liquid at room temp

Front 12

4 foods high in polyunsaturated fats

Back 12

cottonseed oil, canola, oil corn oil, safflower oil

Front 13

what is a trans fatty acid

Back 13

the hydrogen atoms are attached diagonally on opposite sides of the carbon double bond

Front 14

how do the majority of trans fatty acids get into our foods

Back 14

by manipulating the fatty acids during food processing

Front 15

hydrogenation

Back 15

the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature

Front 16

hydrogenation

Back 16

the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature

Front 17

omega 6 fatty acid

Back 17

fatty acids that have a double bond six carbons from the omega end

Front 18

hydrogenation

Back 18

the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature

Front 19

omega 6 fatty acid

Back 19

fatty acids that have a double bond six carbons from the omega end

Front 20

name a common omega 6 fatty acid

Back 20

linoleic acid

Front 21

hydrogenation

Back 21

the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature

Front 22

omega 6 fatty acid

Back 22

fatty acids that have a double bond six carbons from the omega end

Front 23

name a common omega 6 fatty acid

Back 23

linoleic acid

Front 24

what foods are high in omega 6 fatty acid

Back 24

sunflower oil, safflower oil, corn oil peanut oil

Front 25

hydrogenation

Back 25

the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature

Front 26

omega 6 fatty acid

Back 26

fatty acids that have a double bond six carbons from the omega end

Front 27

name a common omega 6 fatty acid

Back 27

linoleic acid

Front 28

what foods are high in omega 6 fatty acid

Back 28

sunflower oil, safflower oil, corn oil peanut oil

Front 29

omega 3 fatty acid

Back 29

fatty acid with a double bind three carbons from the omega end

Front 30

hydrogenation

Back 30

the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature

Front 31

omega 6 fatty acid

Back 31

fatty acids that have a double bond six carbons from the omega end

Front 32

name a common omega 6 fatty acid

Back 32

linoleic acid

Front 33

what foods are high in omega 6 fatty acid

Back 33

sunflower oil, safflower oil, corn oil peanut oil

Front 34

omega 3 fatty acid

Back 34

fatty acid with a double bind three carbons from the omega end

Front 35

name a common omega 3 fatty acid

Back 35

alpha-linolenic acid (ALA)

Front 36

what foods are high in omega 3 fatty acid

Back 36

soy beans, flaxseed oil, soybean oil, walnuts, walnut oil

Front 37

sterols

Back 37

a type of lipid found in foods and the body that has a ring structure

Front 38

sterols

Back 38

a type of lipid found in foods and the body that has a ring structure

Front 39

most common sterol in our diet

Back 39

cholesterol

Front 40

where is dietary cholesterol commonly found

Back 40

in the fatty part of an animal product

ex) butter, egg yolks, whole milk

Front 41

why don't we need to consume cholesterol

Back 41

our body constantly synthesizes it

Front 42

4 reasons why we need cholesterol

Back 42

nerve cell transmission

cell membrane structure

protects internal organs

keeps you warm

Front 43

Ways we use the fat we consume

Back 43

nerve cell transmission

cell membrane structure

protects internal organs

keeps you warm

Front 44

Ways we use the fat we consume

Back 44

nerve cell transmission

cell membrane structure

protects internal organs

keeps you warm

Front 45

3 reasons we need cholesterol

Back 45

sex hormones

cell membrane

production of bile

Front 46

Ways we use the fat we consume

Back 46

nerve cell transmission

cell membrane structure

protects internal organs

keeps you warm

helps maintain cell function

enables the transport of fat-soluble vitamins

Front 47

3 reasons we need cholesterol

Back 47

sex hormones

cell membrane

production of bile

Front 48

where does fat absorption take place in the body

Back 48

small intestine

Front 49

role of the liver and gallbladder

Back 49

the liver produces bile that is stored in the gallbladder, and the gallbladder contracts and releases bile into the small intestine

Front 50

recommended intake for omega 6 fatty acids (men and women)

Back 50

men: 14-17g/day

women: 11-12g/day

Front 51

recommended intake for omega 6 fatty acids (men and women)

Back 51

men: 14-17g/day

women: 11-12g/day

Front 52

recommend intake for omega 3 fatty acids

Back 52

men: 1.6g/day

women: 1.1g/day

Front 53

difference between hidden and visible fats

Back 53

visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products

Front 54

difference between hidden and visible fats

Back 54

visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products

Front 55

what is the difference between: fat free, low fat, reduced fat, light

Back 55

fat free: less than 0,5g of fat

low fat: 3g or less of fat

reduced fat: at least 25% less fat as compared to a standard serving

light: one third fewer calories or 50% less fat as compared with a standard serving amount

Front 56

difference between hidden and visible fats

Back 56

visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products

Front 57

what is the difference between: fat free, low fat, reduced fat, light

Back 57

fat free: less than 0,5g of fat

low fat: 3g or less of fat

reduced fat: at least 25% less fat as compared to a standard serving

light: one third fewer calories or 50% less fat as compared with a standard serving amount

Front 58

what is the recommended intake of saturated fats in terms of % of our calories

Back 58

7-10%

Front 59

difference between hidden and visible fats

Back 59

visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products

Front 60

what is the difference between: fat free, low fat, reduced fat, light

Back 60

fat free: less than 0,5g of fat

low fat: 3g or less of fat

reduced fat: at least 25% less fat as compared to a standard serving

light: one third fewer calories or 50% less fat as compared with a standard serving amount

Front 61

what is the recommended intake of saturated fats in terms of % of our calories

Back 61

7-10%

Front 62

list three specific 'animal product' foods high in saturated fats

Back 62

pork, beef, lamb

Front 63

difference between hidden and visible fats

Back 63

visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products

Front 64

what is the difference between: fat free, low fat, reduced fat, light

Back 64

fat free: less than 0,5g of fat

low fat: 3g or less of fat

reduced fat: at least 25% less fat as compared to a standard serving

light: one third fewer calories or 50% less fat as compared with a standard serving amount

Front 65

what is the recommended intake of saturated fats in terms of % of our calories

Back 65

7-10%

Front 66

list three specific 'animal product' foods high in saturated fats

Back 66

pork, beef, lamb

Front 67

list 6 specific 'grain product' foods high in saturated fats

Back 67

pastries, cookies, popcorn, tortillas, crackers, muffins

Front 68

difference between hidden and visible fats

Back 68

visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products

Front 69

what is the difference between: fat free, low fat, reduced fat, light

Back 69

fat free: less than 0,5g of fat

low fat: 3g or less of fat

reduced fat: at least 25% less fat as compared to a standard serving

light: one third fewer calories or 50% less fat as compared with a standard serving amount

Front 70

what is the recommended intake of saturated fats in terms of % of our calories

Back 70

7-10%

Front 71

list three specific 'animal product' foods high in saturated fats

Back 71

pork, beef, lamb

Front 72

list 6 specific 'grain product' foods high in saturated fats

Back 72

pastries, cookies, popcorn, tortillas, crackers, muffins

Front 73

hypertension

Back 73

high blood pressure

Front 74

difference between hidden and visible fats

Back 74

visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products

Front 75

what is the difference between: fat free, low fat, reduced fat, light

Back 75

fat free: less than 0,5g of fat

low fat: 3g or less of fat

reduced fat: at least 25% less fat as compared to a standard serving

light: one third fewer calories or 50% less fat as compared with a standard serving amount

Front 76

what is the recommended intake of saturated fats in terms of % of our calories

Back 76

7-10%

Front 77

list three specific 'animal product' foods high in saturated fats

Back 77

pork, beef, lamb

Front 78

list 6 specific 'grain product' foods high in saturated fats

Back 78

pastries, cookies, popcorn, tortillas, crackers, muffins

Front 79

hypertension

Back 79

high blood pressure

Front 80

6 controllable risk factors for cardiovascular disease

Back 80

overweight, physical inactivity, smoking, abnormal blood lipids, inflammation in the body, type 2 diabetes

Front 81

difference between hidden and visible fats

Back 81

visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products

Front 82

what is the difference between: fat free, low fat, reduced fat, light

Back 82

fat free: less than 0,5g of fat

low fat: 3g or less of fat

reduced fat: at least 25% less fat as compared to a standard serving

light: one third fewer calories or 50% less fat as compared with a standard serving amount

Front 83

what is the recommended intake of saturated fats in terms of % of our calories

Back 83

7-10%

Front 84

list three specific 'animal product' foods high in saturated fats

Back 84

pork, beef, lamb

Front 85

list 6 specific 'grain product' foods high in saturated fats

Back 85

pastries, cookies, popcorn, tortillas, crackers, muffins

Front 86

hypertension

Back 86

high blood pressure

Front 87

6 controllable risk factors for cardiovascular disease

Back 87

overweight, physical inactivity, smoking, abnormal blood lipids, inflammation in the body, type 2 diabetes