fats oils and lipids quiz

13% of adults in the US have

Diabetes

7th leading cause of death in the US

Diabetes is the

an estimated 73 million have it without knowing

Diabetes

Sugar substitutes

Must be approved by the FDA prior to being allowed in foods and sold in the US

Sugar substitutes reduce the risk of

Dental cavities

Sugar substitutes examples

Polyols, Sacchwin, Aspartame, Neotame, Acesulfame -/, Sucralose, Sterid

Glycosides, Mank fruit, Adventure

There are 3 types of

Lipids

Triglycerids (fats)

Phospholipids

Sterols

Types of lipids

Lipids are compounds containing

Carbon, hydrogen, and oxygen and are hydrophobic

Lipids functions

Energy storage, insulation, absorption of fat soluble vitamins, transport of compounds in blood, cell membrane structure

Triglycerides/Dietary Fat function

Give flaky texture in baked goods, makes meat tender and sounds creamy, provide flavor and aroma, contribute to satiety

Fatty acids

Chain of carbon and hydrogen atoms With an acid group(COOH)at one end

There are over 20 different types of

Fatty acids

Fatty acids can vary by

Length of chain, Whether carbons have double or single bands Total of double bonds

Main types of fatty acids

Saturated, monounsaturated CMHAS), ployunsaturated (PUAS)

Saturated fatty acids

A fatty acid that has all of its carbons bound with two atoms of hydrogen (saturated with hydrogen)

Saturated fatty acids chains are

straight and can pack tightly together -solid at room temperature (milk is a exception)

Monounsaturated Fatty Acids

A Fatty acid that has one double bond between carbon

The double bond between Monounsaturated Fatty Acids results in a

Kink in the chan, so that its no longer straight

Polyunsaturated Fatty Acids

A Fatty acid with two or more double bonded carbons

Essential fatty acids

2 polyunsaturated fatty acids that the body cannot make and therefore must be consumed in foods

Essential fatty acids

Lindeic acid-Omega-6 fatty acid

Alpha-linolenic acid -Omega-3 fatty acid

Triglycerides

3 fatty acids that are attached to a glycerol backbone

Glycerol

Compound containing carbon, hydrogen, and a type of alcohol

Glycerol common name

Fat

Phospholipids

Lipids Made of 2 fatty acids and a Phosphate group attached to a glyceral backbone

Portion where Phosphate is attacked to glycerol is

referred to as the

Head

Lecthin

Main phospholipid in body

Phospholipids are often used as an

emulsifier in foods

Sterols

Lipids that contain 4 connecting rings of carbon and hydrogen (Do not include glycerol or fatty acids)

Most known Sterol

is Cholesterol

Cholesterol

-Makes up part of the cell Membrane

· Precursor for vitamin D and bile acids

· Precursor for sex hormones (estrogen and testosterone)which help determine

Sexual characteristics

The type of lipoprotein is determined by

its density (amount of protein present)

All lipoproteins

contain fat, phospholipids, cholesterol, and protein.

Types of lipoproteins

Very low density lipoprotein (VLDL)

Low density lipoprotein (LDL)

High density lipoprotein (HDL)

Lipoproteins are sent where to be dismantled

The liver

Chylomicrons (phospholipids, fat, and cholesterol)

Travel through the lymph system before entering the blood

Once in the blood fat

Is broken down into fatty acids

Lipoproteins

Capsule shaped carriers with an outer shell made of phospholipids and protein with an inner compartment that carries fat and cholesterol.

Long chain fatty acids are reformulated into fat as they are absorbed through th

intestinal wall. The fat cells are packed inside of a protein-containing carrier called a

Chylomicron

will enter blood stream and go directly to the liver

For absorption of fat short chains

Can’t directly enter the bloodstream, they enter the lymph and need carriers

Absorption of fats for long chains

Micelles are

small carriers in the small intestine that enable fatty acids and other compounds to be absorbed.

Monoglycerides and fatty acids are paired with lecithin (Located in bile) to create

Micelles

VLDLs are mostly composed of

triglycerides with very little protein

VLDL function

transports fat made in the liver to your cells

Remnants of VLDL is converted into

LDLs

LDLs are approximately 50%

Cholesterol

LDL function

Deliver cholesterol to your cells

LDIs not taken up by the cells degrade over time releasing

Cholesterol that may adhere to vessel walls

HDLs are about 50%

Protein

HDL function

Remove Cholesterol from cells and delivers it to the liver to be used, make bile, or be excreted

HDLs are

Happy/healthy

LDLs are

Lousy

Lipolysis

Pancreas released glucagon hormone to stimulate the release of fat from fat cells to provide energy

the heart, liver, and resting muscles prefer what for energy throughout the day?

Fat

Dangerous total cholesterol level

240 and higher

LDL cholesterol dangerous levels

160 and higher

Dangerous HDL cholesterol levels male

Under 40

Dangerous HDL cholesterol levels female

Under 50

At risk total cholesterol levels

200-239

At risk LDL cholesterol levels

100-159

At risk HDL cholesterol levels male

40-59

At risk HDL cholesterol levels female

50-59

Heart healthy total cholesterol levels

Under 200

Heart healthy LDL cholesterol levels

Under 100

Heart health HDL cholesterol Levels

60 and higher

Fat allows you to absorb fat-soluble Vitamins

A, D, E, and K as well as carotenoids

Carotenoids

compounds that have antioxidant properties in your body

Role of Essential Fatty Acids

Helps maintain healthy skin cells, nerves, and cell membranes

Linoleic Acid Comega-6 tatty acid

Deficiency can interfere with normal growth and result in inflammation of the skin

Linoleic Acid (omega-6 fatty acid) is used to make

arachidonic acid, which is important for cells and making eicasanoids

Alpha-linoleic acid (Omega-3 fatty acid)

Deficiency can affect brain& nervous system function

Alpha-linoleic acid (Omega-3 fatty acid) can be converted into

Eicosapentaenoic acid (EPA)and Docosahexaenoic acid (DHA)

Based on a 2,000 calorie diet you should eat

44-78 grams of fat per day

for hearth heath you should consume less than

10% (ideally less then 7% ) of total calories from saturated fats

A very low-fat diet (less than 20% of total calories from fat) along with high amounts of carbs may cause

an increase of fat in the blood and lower your HDL cholesterol, which is bad for heart health

A high fat diet ( more than 33% of cal from fat) could lead to

obesity

You should have 5-10% linoleic acid from

Total calories

You should have 0. 6-1. 2% Alpha-linoleic acid from

Total calories

Triglycerides =

Dietary Fat

Unsaturated fat =

Polyunsaturated fat

Developed in 1901, used in many processed foods to provide a richer

texture, better resistance to rancidity, and a longer shelf life.

Trans fat

Trans fat is Created through process of

hydrogenation

Trans fat was previously thought to be healthier than

Saturated fat

The FDA mandated that trans fat be included on the nutrition facts label in

2006

The FDA banned trans fat in

2030 but trace amounts remain

Dietary cholesterol is

Not an essential nutrient

Dietary cholesterol has very little impact on

Blood cholesterol

Unsaturated fat examples

Vegetable oils (soybean, corn, canola, Olive), Soybeans, Walnuts, peanut butter, flaxseeds, wheat germ

Saturated fats examples

whole Milk Gary products /Cheese, butter, etc), fatty of meat, skin on poultry, some vegetable oils (coconut, palm, palm kernel

DO NOT eliminate saturated fat, you will likely end up in a deficient in nutrients. Instead

keep saturated fat up to less than 10% of daily calories

Fat substitutes

Can be carbohydrate, protein, or fat based

Carbohydrate based fat substitutes Use

plant polysaccharides such as fiber,starches, gums, or cellulose

Carbohydrate based fat substitutes work well under

heat preparations (other than frying)

Carbohydrate based fat substitutes help

Retain moisture and make fat like texture

Protein Based fat substitutes re created from

proteins in eggs and milk

Protein based fat substitutes are not suitable for baking or frying because

the nature of the protein causes them to breakdown under high temperatures and lose their creamy texture

Fat based substitute

Fats that have been modified to either provide physical attributes of fut for fewer calories or to interfere with the absorption of fat

Olestra

A fat based substitute that contains 6-8 fatty acids connected to a sucrose