Nutrition Lipids/Metabolism

esterification

The process where fatty acids attach to glycerol

free fatty acids

When fatty acids are released

diglyceride

When a triglyceride loses its fatty acid

monoglyceride

when 2 fatty acids are lost from the backbone

re-esterification

The process of reattaching a fatty acid to glycerol

Fatty Acid Structures

Contain long chains of carbon atoms

Usually have between 4 and 24 carbons

Long-Chain Fatty Acids

• Fats from beef, pork, lamb, and plant oils

• Digested through lymphatic system

• Have 12 or more carbons

Medium-Chain Fatty Acids

• Coconut and palm kernel oils

• Digested through portal system and as fast as glucose

• 6 to 10 carbons

Short-Chain Fatty Acids

• 3% of butter is short chain

• Digested through portal system

• Less than 6 carbons

Saturated Fatty Acid

max of 4 bond with all bonds having a single connection between carbons and hydrogen 

Monounsaturated Fatty Acid

missing 1 hydrogen so a double bond is formed

Polyunsaturated Fatty Acid

has at least 2 double bonds

Trans Fatty Acid

zig zag of hydrogen bond and carbon bond

Hydrogenation

when hydrogen is added to the carbon chain of unsaturated fats. As the amounts increase, the unsaturated fats become saturated

Omega System

Relates to the methyl part of carbon chains, it indicates where the first double bond closest to the methyl end of the chain occurs.

Delta System

Relates to the carboxyl part of carbon chains, indicates where fatty acids are in relation to the carboxyl end of the carbon chain. Also indicates location of all double bonds.

Omega 3 Fatty Acids

• Alpha Linolenic Acid

• Eicosapentaenoic Acid (EPA)

• Docosahexaenoic Acid (DHA)

Omega 6 Fatty Acids

• Linolenic Acid

• Dihomo-gamma-linolenic Acid

• Arachidonic Acid

Why must essential fatty acids be provided by the diet?

Our body can not produce Polyunsaturated Fatty Acids (PUFA).

What characteristics do all lipids have?

All lipids contain a carbon base, diverse functions in signaling hormones, insulation and protection. They are also insoluble in water due to their nonpolar nature.

How do saturated, monounsaturated, and polyunsaturated fats differ?

Saturated fatty acids demonstrate a single chain of carbon and hydrogen with a max of four bonds while monounsaturated have 1 missing hydrogen forming a double bond. Polyunsaturated fats have at least 2 double bonds in its carbon chain.

What is the difference between CIS and Trans fat?

Cis fatty acids have hydrogens on the same side of the double bond while trans fatty acids have hydrogens on opposite sides of the bound bond.

How do the Omega and Delta systems for naming fatty acids differ?

The omega system focuses on the methyl part of the carbon chain while the delta system focuses on the carboxyl part.

What is considered the major Omega 3 fatty acid in food?

Alpha Linolenic Acid

Eicosanoids

hormonelike compounds such as prostaglandins that affect the body in the region they are produced.

Prostaglandins

Potent eicosanoid compounds made of polyunsaturated fatty acids. They produce diverse effects on the body.

The lipids found in chylomicrons can be taken up by other cells with the help of

lipoprotein lipase

Triglycerides consist of

glycerol and 3 fatty acids

Fat

solid at room temperature

Cholesterol

sterol manufactured in the body

Oil

lipid that is liquid at room temperature

Phospholipids

Similar to triglycerides except a fatty acid has been replaced by phosphorus

Trans fatty acids tend to ______ blood cholesterol

Raise

Chylomicrons are the principal transport vehicle for

triglycerides

Which of the following lipoprotein is responsible for transporting cholesterol from liver to tissues?

A. chylomicrons

B. Low density lipoprotein

C. High density lipoprotein

D. Very Low density lipoprotein

B. Low density lipoprotein

Which essential fatty acid can help lower risks of coronary heart disease?

Omega 3 and Omega 9

Mike has been told to reduce his fat intake to less than 25% of his total calories (2500 per day). How many grams of fat should he consume?

69 grams or less

Fats liquid at room temperature can be made more solid by the process of

hydrogenation

For good health, experts recommend that no more than ____ of total calories be consumed as polyunsaturated fat and that no more than ____ of total calories be consumed in the form of saturated fat.

10% and 10%

Essential Amino Acids must be supplied by the diet because the body cannot synthesize them in adequate amounts. True or False?

True

A process involved in the synthesis of nonessential amino acids is called

Transamination

The carbon skeleton of an amino acid is the portion remaining after an amino group has been removed. True or False (2)

True (2)

Which of the following is classified as a complete protein?

A. Kidney Beans

B. Fat Free Milk

C. Whole grain bread

D. Corn Tortillas

B. Fat free milk

The sequential order of amino acids in a polypeptide chain is called the

Primary structure

Which of the following is a rich source of protein?

A. Citrus fruits

B. Dark Leafy Greens

C. Enriched grains

D. Barbequed Chicken

D. Barbequed Chicken

Proteins are involved in all of the following functions except:

A. Providing Energy

B. Aiding in immune function

C. Promoting bowel movement

D. Providing cell structure

C. Promoting bowel movement

Which of the following population groups is at increased risk of PEM?

A. College athletes

B. Obese individuals

C. The elderly

D. Adolescents

The elderly, this is due to decreased appetite, loss of ability to chew, and changes in metabolism.

Which of the following is not a usual characteristic of marasmus?

A. Edema

B. Severe weight loss

C. Impaired growth

D. Muscle wasting

A. Edema

Which of the following nutrients would most likely be low in a vegan diet?

A. Vitamin C

B. Thiamin

C. Vitamin B-12

D. Dietary Fiber

C. Vitamin B-12 as it is mostly found in animal products.

How do amino acids form protein?

amino acids form proteins through the processes of transcription (DNA to mRNA) and translation (mRNA to protein), where amino acids are linked together in a specific sequence dictated by the mRNA, ultimately folding into functional proteins.