Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
27 Cards in this Set
- Front
- Back
What is the main characteristic of lipids?
|
They don't readily dissolve in water
|
|
Recognize the 3 types of lipids and the simplest form
|
-Triglycerides
-Phospholipids -Sterols (cholesterol) |
|
Triglycerides
|
-Most common form of fats and oils in foods
-Fatty acids attached to a glycerol (3) |
|
Phospholipids
|
-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 |
|
Emulsifier
|
fat molecules suspended in a medium
|
|
Sterols
|
-Multi-ringed
-Do not have a backbone -cholesterol is sterol -waxy substance -Found in animal foods |
|
calories per gram of lipids
|
9 calories per gram
|
|
percent of daily calories recommendation for lipids.
|
20%-35%
|
|
Identify the 2 main types of fatty acids
|
-Saturated
-Unsaturated |
|
Saturated
|
-Solid
-single carbon bond |
|
Unsaturated
(Mono and Poly) |
-Mono= one double bond, Peanut oil
-Poly= less than 2 double bonds, corn oil |
|
Know the difference between cis and trans fatty acids and health implications of each.
|
cis= causes backbone of molecule to bend.
Trans fatty acids= More linear, straight. |
|
Which oils contain a large amount of saturated fats?
|
-Coconut oil
-Palm Oil |
|
2 essential fatty acids, an example of each, and the importance of the alpha and omega ends.
|
-Omega 3-> Alpha-linolenic
Major one in foods -Omega 6-> Linoleic |
|
functions of the essential fatty acids
|
-Immune function, vision, cell membrain, and production of hormone-like compounds.
|
|
The function of cholesterol_____
|
-Essential component of cell
-produced by liver - found only in animal products -forms important hormones (estrogen, testosterone, Vit. D) |
|
Hidden fats
|
-Nutrition Labels
-List of ingredients(Listed by weight) -Control portion size |
|
Know factors related to reduced-fat foods and implications for cooking.
|
-Calorie content is the same-very energy dense.
-sugar is added in place of fat -Acts as lube |
|
Identify fat substitutes and know which ones are engineered fats.
|
-Water
-Z-trim -Fiber Cellulose -Dairy-Lo -Olestra -Benefat (engineered) |
|
prevention of rancidity,
|
- Hydrogen-more solid
-Addition of Vitamin E or C -Addition of BHA and BHT |
|
hydrogenation of fatty acids,
|
-Process used to solidify an oil
-Double bonds - increase shelf life -formation of trans fatty acids |
|
excessive trans fatty acid intake.
|
-Raises LDL- unhealthy
-Lowers HDL-Healthy -Increases risk for cardiovascular disease - |
|
Minimize intake of Trans fat
|
-Limit use of hydrogenated fats
-Limit deep-fried foods - Limit high-fat baked goods -Limit use of non-dairy creamers |
|
Saturated fatty acids
|
Increase blood cholesterol
|
|
Monosaturated Fatty Acids
|
Decrease blood levels of cholesterol
|
|
Polysaturated fatty acids
|
Decrease blood levels
|
|
Explain the components involved in the digestion of fats and oils
|
-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. |