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29 Cards in this Set
- Front
- Back
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Essential Fatty Acids?
1) Why are they essential? 2) Metabolized to make what? 3) What kind of compound is number 2? 4) what is the function of number 2? |
1) Needed to maintain health, not synthesized by body-must be obtained from diet
2) eicosanoids 3) group of hormon-like compounds 4) regulations function in body, Ex: blood pressure, childbirth, clotting, and inflammatory responses |
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Omega-3 Fatty Acids:
1) Sources 2) 2 types? 3) Number 2 comes from what? 4) Linked to what (2) 5) What kind of food trend? |
1) canola oil, soybean oil, walnuts, flax seed, and cold water fish
2) Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) 3) Animal sources=great absorption (2 servings of fish per week) 4) a. Cardiovascular health (dec inflammation responses) b. Mental Health (depression) 5) Fortified |
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Omega-6 Fatty Acids:
1) Sources? 2) Makes what? (2) 3) Functions of Prostaglandins for #2? 4) Very ample supply in what? |
1) Plant oil, animal products, and saturated fats
2) a. Arachidonic acid b. Associated Eicosanoids 3) some activate inflammatory response (arthritis and heart disease) 4) diet |
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What are the 4 Food Sources of Triglycerides and their exceptions?
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1) Fruits and Vegetables; low fat except avocados and coconuts
2) Dairy; low fat products are available 3) Grains; low fat except when fat is added i.e. pastries and pancakes 4) Fats; usually a combination of many-described by the predominate fat |
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Functions of Lipids:
1) Provide? 2) Efficient storage of what? 3) Considering Body Heat? 4) Protect What? 5) Transport What? 6) Fullness feeling called? 7) What about the taste? |
1) energy
2) energy 3) insulation 4) organs 5) fat soluble vitamins 6) satiety 7) flavor, mouth feel |
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Phospholipied:
1) Consumed in what? 2) Synthesized by what? 3) Diet Sources? 4) Built on what? 5) At least 1 FA replaced with what? 6) Phosphate likes what? |
1) Diet
2) the body as needed 3) eggs, wheat grain, and peanuts 4) glycerol backbone (looks like triglyceride) 5) phosphorus containing compound 6) water, creates hydrophilic and hydrophobic ends |
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Functions of Phospholipids:
1) Makes up 2) What is it called with they form a "shell" around fat droplets" |
1) cell membrane
2) emulsifier (bile acids also do this) |
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Emulsifiers added to food improve what?
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texture
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Sterols:
1) Describe structure 2) Lack what? 3) Sources? 4) Synthesized by what? 5) Cholesterol has what origin? 6) What are the examples of Cholesterol? |
1) Multi-ringed
2) glycerol backbone 3) animal origin 4) the body 5) only animal origin 6) steroid hormones (testosterone, estrogen) bile, cell membranes, and chylomicrons |
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1) What is the only fat in which Americans may not get enough of?
2) What is the optional suppliment for #1? (2) |
1) Omega 3
2) a. 650 mg EPA b. 650 mg DHA |
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Fat Digestion:
1) Considering the Mouth? 2) Considering the Stomach? 3) When fat floats on top of water contents of the stomach what happenes to digestion? |
1) Lingual lipase, present during infancy, breaks down some triglycerides in mouth
2) uses gastric lipase which breaks down triglycerides to mono, di, and FFA's 3) limits extent of digestion |
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Digestion of Fat-Small Intestine:
1) Primary site of what? 2) Presences of fat stimulates what? 3) Number 2 Stimulates what 2 things? 4) Biles emulsifies fat into what? 5) Structure of #4 |
1) Digestion
2) stimulate CCK release 3) a. Pancreas to release lipase, other enzymes b. gallbladder to release bile 4) micelles-fat droplets 5) forms shell around fat, suspends fat in water contents (acts as emulsifiers) |
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Fat Digestion breaks down into what 3 things?
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1) Triglycerides-FFA, monoglycerides
2) Phospholipids-FFA, glycerol, and phosphoric acid 3) Cholesterol esters (fatty acid attached)-FFA cholesterol |
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Recall: sol. fiber binds w/ bile, decreasing amt. of bile recycled/reused. As consequence, body will use cholesterol to make more bile.
Q: What does this result in? |
Lowered cholestrol level, body used cholesterol to replace/make more biles acids and eventually leads to a lower cholestrol rate
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Transport of Dietary Fats:
1) Absorbed FA's re-formed into within what? 2) Packaged into what? 3) Lipoprotein only comes from what? 4) What eneter lymphatic circulation to reach blood stream |
1) into triglycerides within intestinal cells
2) Chylomicrons 3) intestinal cells 4) Chylomicrons |
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Transport of Fat in the Bloodstream:
1) What is incompatible? 2) What unique system of fat transportation is needed? 3) What is the Core of #2? 4) What is the Shell composed of in #2? 5) What are the 4 types of #2? |
1) Water (blood,lymph) and Oil fat)
2) Lipoproteins 3) Lipid 4) PRO, phospholipids and cholesterol 5) Chylomicrons, VLDL, LDL, and HDL |
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Transport of Dietary Fats-Lipoprotein Lipase:
1) Located on? 2) Breaks down? 3) Composed of? |
1) blood vessel walls
2) triglycerides in chlomicrons 3) FA's and glycerol |
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Transport of Dietary Fats-FA's
1) Absorbed by? 2) What do muscle cells use it for? 3) Stored in what? |
1) cells
2) energy use 3) adipose cells for future energy |
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Transport of Lipids made by Body-Liver:
1) Produces what? (4) 2) Packages Cholesterol and Triglycerides for transport as what? |
1) a. some fat
b. cholesterol from CHO c. PRO d. FFA's absorbed from blood 2) Very Low Density Lipoprotein |
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Transport of Lipids made by Body-Lipoprotein Lipase:
1) Breaks down? 2) LDL is Aka? 3) LDL is absorbed in what and broken down into what? 4) Cells stops absorption of LDL when what? 5) What are the consequences of consumption of high cholesterol foods? |
1) some triglycerides in VLDL
2) bad cholesterol 3) absorbed in some cells & broken down into PRO, free cholesterol 4) when they are full of cholesterol (saturated) 5) some LDL stays in blood-becomes damaged (oxidized) |
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Oxidized LDL:
1) Health risk associated with?(2) 2) Excess due to what 2 things? 3) can be lowered by what 3 ways? |
1) CVD and metabolic syndrome
2) a. genetics b. high diet intake 3) a. antioxidants b. scavenerg cels: imbed in blood vessels with overuse eventual cholesterol build up c. HDL: good cholestrol |
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HDL:
1) Synthesized by what? 2) High proportion of what? 3) 5 Functions |
1) liver and intestine
2) protein 3) a. removes cholesterol from blood stream b. transfer cholesterol to other lipoproteins for transport to liver for excretion c. HDL can also transfer directly back to the liver d. blocks oxidation of LDL e. reduce risk of heart disease which is why it is called good cholesterol |
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Antioxidants and LDL oxidation:
1) reduces what? 2) food sources (4) 3) Controversy over what? |
1) LDL oxidation
2) a. fruits and vegetables: distinctive colors b. nuts:almonds c. herbs :green tea, cinnamon d. dark chocolate 3) supplementation |
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Health Concerns:
1) What happens when there is a high polyunsaturated fat intake? 2) Excessive omega 3 fat intake? 3) What are the 4 causes of Omage 3 and 6 Fat imbalances? |
1) inc amount of cholesterol in artiers
2) usually caused by supplementation and causes uncontrolled bleeding 3) a. consumes 20x more omega 6 b. use same metabolic pathway, competition c. causes prostaglandin inflammation d. DHAVEPA dec inflammation |
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Health Concerns:
1) What happens when there is a high polyunsaturated fat intake? 2) Excessive omega 3 fat intake? 3) What are the 4 causes of Omage 3 and 6 Fat imbalances? |
1) inc amount of cholesterol in artiers
2) usually caused by supplementation and causes uncontrolled bleeding 3) a. consumes 20x more omega 6 b. use same metabolic pathway, competition c. causes prostaglandin inflammation d. DHAVEPA dec inflammation |
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Health Dangers of Excessive Trans Fatty Acids:
1) Current intake: 2) Increase risk for what? 3) FDA now requires what? 4) Recommendation? (3) |
1) 3% of total kcals
2) heart disease 3) food labels 4) a. as low as possible b. use food labels, "Partially Hydrogenated Oils" c. Limit deep-dat fried foods, shelf stables back goods, and non-dairy creamers |
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Cardiovascular Disease:
1) Leading cause of death in what? 2) Symptoms take how long to develop? 3) Plaque build-up can begin in what? 4) What are the 4 contributors to plaque on blood vessel walls? |
1) North America
2) years 3) childhood 4) a. smoking b. diabetes c. hypertension d. high LDL and low HDL |
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Cardiovascular Disease:
1) Another name for heart attack? 2) Another name for stroke? 3) Risk factors that you cannot change? 4) Risk factors that you can change? |
1) Myocardial infarction
2) Cerebrovascular accident 3) age, gender, race and genetics 4) blood triglyceride and cholesterol levels, hypertension, smoking, physical inactivity, obesity |
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Lifestyle Interventions:
1) Reduce what 3 things? 2) Increase what 2 things to what % of total kcal? 3) Increase what 2 things? 4) Adequate caloric intake to maintain what? 5) What cessation? |
1) Saturated fat, trans fat, and cholesterol
2) MUFA and PUFA to recommended amounts, 20-35% of total Kcal 3) Dietary Fiber and Activity; develop an exercise routine 4) healthy weight 5) smoking |
