Chapter 7 - Lipids (Fats and Oils) Flashcards Preview

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Flashcards in Chapter 7 - Lipids (Fats and Oils) Deck (35)
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1
Q

lipid

A

chemical term for fat

2
Q

are lipids organic or inorganic?

A

organic compounds

3
Q

fats and oils contain __kcal/g

A

9

4
Q

4 main classes of lipids

A

1) triglyceride
2) phospholipids
3) sterols
4) lipoproteins

5
Q

what are the 3 classes of lipids that are in foods and in the body?

A

triglyceride, phospholipids, and sterols

6
Q

what is the class of lipids that is only found in the body?

A

lipoproteins

7
Q

fatty acids are chains of ______ atoms

A

carbon

8
Q

COOH = ______

A

carboxyl group

9
Q

CH3 = ______

A

methyl group

10
Q

why is chain length of fatty acids important?

A

chain length determines:

  • absorption
  • function
11
Q

short chain fatty acids have ____ carbon atoms

A

<6

12
Q

medium chain fatty acids have ____ carbon atoms

A

6-10

13
Q

long chain fatty acids have ____ carbon atoms

A

> 12

14
Q

3 places saturated fatty acids are found?

A
  • animal products
  • coconut and palm oils
  • chocolate
15
Q

saturated fatty acids are ______ at room temperature

A

solid

16
Q

2 places saturated fatty acids are found

A
  • plant oils

- seafood

17
Q

true or false: the bonds in saturated fatty acids are single bonds

A

true

18
Q

true or false: the bonds in unsaturated fatty acids are single bonds

A

FALSE: the bonds in unsaturated fatty acids are single or double bonds

19
Q

unsaturated fatty acids are ______ at room temperature

A

liquid

20
Q

what is the shape of saturated fatty acids?

A

straight

21
Q

what is the shape of unsaturated fatty acids?

A

bent

22
Q

cis double bonds

A

both hydrogen atoms on the same side of the double bond

23
Q

trans double bonds

A

hydrogen atoms on the opposite side of the double bond

24
Q

where do most trans-fat come from?

A
  • hydrogenation
25
Q

hydrogenation

A

a chemical process that turns unsaturated fatty acids into saturated fatty acids

26
Q

why does the food industry use hydrogenated fats?

A
  • easier to use than liquid oils in food production

- more stable and less susceptible to rancidity

27
Q

what is the problem with hydrogenated fats?

A

trans fats increase risk of heart disease

28
Q

what is the most common lipid in food and in our bodies?

A

triglycerides

29
Q

functions of cholesterol

A
  • cell membrane integrity
30
Q

which other compounds is cholesterol a precursor for?

A
  • vitamin D
  • bile acids
  • sex hormones
31
Q

4 enzymes that lipids come into contact with through digestion

A

lingual lipase, gastric lipase, CCK/Secretin, CCK/SEcretin

32
Q

lingual lipase

A

location: mouth
function: digests triglycerides

33
Q

gastric lipase

A

location: stomach
function: digests triglycerides

34
Q

CCK/Secretin

A

location: gallbladder
Function: bile to emulsify fat

35
Q

CCK/Secretin

A

location: smal intestine
function: bicarbonate & pancreatic enzymes