quiz 3 review (chapters 5 and 6)

what are the 3 types of lipids found in foods and in body cells and tissues?

triglycerides, phospholipids, sterols

saturated fatty acids are ___ at room temperature

solid

unsaturated fatty acids are ___ at room temperature

liquid

hydrogenation

the addition of hydrogen atoms to unsaturated fatty acids

chemical structure of triglyceride

1 glycerol molecule + 3 fatty acid molecules

chemical structure of saturated fatty acids

fully saturated with hydrogens, no double bonds

chemical structure of monounsaturated fatty acids

lack hydrogen atoms in one part, 1 double bond

chemical structure of polyunsaturated fatty acids

lack hydrogen atoms in multiple sites, > 1 double bond

chemical structure of trans fatty acids

hydrogen atoms at unsaturated part arranged on opposite sides of the chain

sources of omega-3 fatty acid

vegetables, soy, flax seeds, walnuts, fish oil

sources of trans fatty acids

hydrogenated vegetable oils; margarine, baked goods, fried foods)

sources of saturated fatty acids

animal fats (marbling of meats, lard, butter, bacon fat) and vegetable oils (tropical oils: palm/coconut)

sources of monounsaturated fatty acids

canola oil, olives/olive oil, peanut oil/peanuts, avocado, nuts (pecans, almonds, cashews)

sources of polyunsaturated oil

vegetable oils: corn, sesame, safflower, sunflower, soybean

sources of cholesterol

animal products: egg yolk, meat, fish/shellfish, poultry, dairy products

sterols

lipids containing multiple rings of carbon atoms

where is cholesterol found?

produced by liver

how is fat digested? what enzymes are used?

small intestine → bile breaks down droplets → pancreatic lipase breaks fats away from glycerol → intestinal cells → lymph fluid

enzymes: lingual lipase + pancreatic lipase

micelle

captures lipid digestion products + transports them to enterocyte for absorption

lipoprotein

transports lipids into bloodstream

chylomicron

lipoproteins produced in enterocyte to transport lipids from a meal

functions of fat

energy, carrier for fat, essential to body functions, provides flavor/texture to foods, makes us feel satiated

functions of omega-6 fatty acids

increases blood clotting + inflammatory responses

the difference between LDL and HDL

LDL: low-density, 80% lipid 20% protein, transports cholesterol from liver to cells

HDL: high-density, 50% lipid 50% protein, transports cholesterol from tissue back to liver (excretion)

American Heart Association recommends what percentage of total calories come from fat?

20-35%

how can you increase HDL?

physical activity, avoid smoking, eat less total fat, moderate intake of alcohol, omega-3 fatty acids

difference between essential and nonessential amino acids

essential: cannot be made by body, must be obtained through food

nonessential: can be made through body sufficiently

chemical compound of a complete amino acid

central carbon + hydrogen + acid group + amine group + side chain

complete proteins

contains sufficient amounts of all nine essential amino acids (high quality)

sources of complete proteins

animal + soy protein

mutual supplementation

two or more incomplete protein sources to make a complete protein (practice/process of)

functions of protein

cell growth/roair/maintenance, enzymes/hormones, fluid/electrolyte balance, acid-base balance, immune system, energy source, nutrient transport/storage, neurotransmitters, blood clotting

recommended protein intakes for different groups of people

sedentary adults: 0.8

nonvegetarian endurance athletes: 1.2-1.4

nonvegetarian strength athletes: 1.2-1.7

vegetarian endurance athletes: 1.3-1.5

vegetarian strength athletes: 1.3-1.8

vegan diet

plant-based diet, excludes all animal products

what nutrients might someone lack if they are following a vegan diet?

vitamin B/D, riboflavin, iron, calcium, zinc

health benefits of following a vegan diet

assists with DNA/RNA synthesis, promotes bone growth + release of energy, helps with oxygen transport, supports vision + skin health

kwashiorkor

disease resulting from extremely low protein intake while still getting adequate calories