Nutrition Chapter 5

Front 1

What is the main characteristic of lipids?

Back 1

They don't readily dissolve in water

Front 2

Recognize the 3 types of lipids and the simplest form

Back 2

-Triglycerides
-Phospholipids
-Sterols (cholesterol)

Front 3

Triglycerides

Back 3

-Most common form of fats and oils in foods
-Fatty acids attached to a glycerol (3)

Front 4

Phospholipids

Back 4

-Built on a glycerol backbone
-found in brain
-2 fatty acids
-found in Cell membrain
-Emulsifier
-Synthesized by the body as needed.
-Found in: wheat gem, peanuts,yolks

Front 5

Emulsifier

Back 5

fat molecules suspended in a medium

Front 6

Sterols

Back 6

-Multi-ringed
-Do not have a backbone
-cholesterol is sterol
-waxy substance
-Found in animal foods

Front 7

calories per gram of lipids

Back 7

9 calories per gram

Front 8

percent of daily calories recommendation for lipids.

Back 8

20%-35%

Front 9

Identify the 2 main types of fatty acids

Back 9

-Saturated
-Unsaturated

Front 10

Saturated

Back 10

-Solid
-single carbon bond

Front 11

Unsaturated
(Mono and Poly)

Back 11

-Mono= one double bond, Peanut oil
-Poly= less than 2 double bonds, corn oil

Front 12

Know the difference between cis and trans fatty acids and health implications of each.

Back 12

cis= causes backbone of molecule to bend.
Trans fatty acids= More linear, straight.

Front 13

Which oils contain a large amount of saturated fats?

Back 13

-Coconut oil
-Palm Oil

Front 14

2 essential fatty acids, an example of each, and the importance of the alpha and omega ends.

Back 14

-Omega 3-> Alpha-linolenic
Major one in foods
-Omega 6-> Linoleic

Front 15

functions of the essential fatty acids

Back 15

-Immune function, vision, cell membrain, and production of hormone-like compounds.

Front 16

The function of cholesterol_____

Back 16

-Essential component of cell
-produced by liver
- found only in animal products
-forms important hormones (estrogen, testosterone, Vit. D)

Front 17

Hidden fats

Back 17

-Nutrition Labels
-List of ingredients(Listed by weight)
-Control portion size

Front 18

Know factors related to reduced-fat foods and implications for cooking.

Back 18

-Calorie content is the same-very energy dense.
-sugar is added in place of fat
-Acts as lube

Front 19

Identify fat substitutes and know which ones are engineered fats.

Back 19

-Water
-Z-trim
-Fiber Cellulose
-Dairy-Lo
-Olestra
-Benefat (engineered)

Front 20

prevention of rancidity,

Back 20

- Hydrogen-more solid
-Addition of Vitamin E or C
-Addition of BHA and BHT

Front 21

hydrogenation of fatty acids,

Back 21

-Process used to solidify an oil
-Double bonds
- increase shelf life
-formation of trans fatty acids

Front 22

excessive trans fatty acid intake.

Back 22

-Raises LDL- unhealthy
-Lowers HDL-Healthy
-Increases risk for cardiovascular disease
-

Front 23

Minimize intake of Trans fat

Back 23

-Limit use of hydrogenated fats
-Limit deep-fried foods
- Limit high-fat baked goods
-Limit use of non-dairy creamers

Front 24

Saturated fatty acids

Back 24

Increase blood cholesterol

Front 25

Monosaturated Fatty Acids

Back 25

Decrease blood levels of cholesterol

Front 26

Polysaturated fatty acids

Back 26

Decrease blood levels

Front 27

Explain the components involved in the digestion of fats and oils

Back 27

-Stomach: Minor digestion of fat
-Liver: produces bile, stored in the gallbladder and released through the bile duct into small intestine.
-Pancreas: secrets a mixture of enzymes.
-Small Intestine: Primary site for digestion and absorption.
-Large Intestine: Less than 5% of ingested fat.