1.4.1

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  1. 6 functions of dietary fats
    -major energy source

    -maintain body temperature

    -protect body organs

    -aids in delivery and absorption of fat soluble vitamins and carotenoids

    -contributes to the sensory appeal of foods

    -influences the texture of foods
  2. 3 types of lipids
    -triglycerides

    -phospholipids

    -sterols
  3. Description of triglycerides
    -3 fatty acids attached to a glycerol backbone
  4. (Triglycerides) in what 3 ways can fatty acids vary in?
    -chain length

    -saturation level

    -shape
  5. 4 functions for fatty acids
    -regulators of adipogenesis

    -inflammation

    -insulin action

    -neurological functions
  6. Which type of lipids provides the most energy in dietary fats?
    fatty acids
  7. (classified based on saturation level) what is saturated
    no double bond
  8. (classified based on saturation level) What is monounsaturated?
    contains one double bond
  9. (classified based on saturation level) what is polyunsaturated?
    contains more than one double bond
  10. Polyunsaturated)what are the 2 essential fatty acids?
    • -linoleic
    • *omega 6

    • -alpha-linolenic acid
    • *omega 3
  11. Polyunsaturated) what is the g/day requirement for men and women? 

    Linoleic acid
    17 for men and 12 for women
  12. Polyunsaturated) What is the g/day for men and women for alpha-linoleic acid?
    1.6 for men and 1.1 for women
  13. Polyunsaturated) what 2 things does CLA do?
    -may decrease the uptake of lipids by adipocytes and

    -inhibit atherogenesis and carcinogens
  14. Which 2 ways can fatty acids be classfied in terms of shape?
    -cis

    -trans
  15. which 2 ways can fatty acids be classified in terms of chain length?
    -determines method of digestion and absorption 

    -properties and function of lipd
  16. what is hydrogenation?
    addition of hydrogen to unsaturated fat
  17. what is the result of hydrogenation?
    causes formation of trans fats
  18. What occurs to the unsaturated fats  when exposed to hydrogenation?
    they take on saturated properties
  19. what 3 things compose a phospholipid?
    -glycerol backbone

    -2 fatty acid chains

    -phosphate group
  20. 3 functions of phospholipids
    -cell membranes

    -emulsifiers

    -transporters
  21. Do sterols have fatty acids?
    no
  22. Which is the most common sterol?
    cholesterol
  23. Whats the shape of the structure of a sterol?
    ringed molecular structure
  24. what is the only source to acquire cholesterol?
    animal sources
  25. 3 components of cholesterol
    -HDL

    -LDL

    -VLDL
  26. what do high levels of LDL do?
    increase the risk for CVD
  27. 5 ways of lowering cholesterol
    -limit saturated fat intake

    -keep daily cholesterol intake <300 mg

    -limit trans fat intake

    -maintain active lifestyle

    -increase fruit and veggies intake
  28. (artificial fats) Which fat is carbohydrate derived?
    oatrim
  29. (artificial fats) Which fat is protein derived?
    simplesse
  30. (artificial fats) 2 specialty fats
    -olestra

    -salatrim
  31. Under which percent should athletes not go below in consumption of fats
    below 15%
  32. what percent range should fats make up total calories?
    20-35%
  33. 3 consequences of low fat intake
    -may not meet energy demands

    • -could develop deficiencies of essential fatty acids and fat soluble vitamins
    • *may also compromise intake of calcium,iron, zinc

    -mentrual dysfunctions in females and low serum in males

Card Set Information

Author:
 efrain12
ID:
 260453
Filename:
 1.4.1
Updated:
2014-02-05 23:16:55
Tags:
Sports Nut
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Description:
Lipids I
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