Fatty Acids, Lipids, and Fiber

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  1. What are the three Omega-3 fatty acids and their sources?
    • EPA-sea fish
    • DHA-sea fish
    • Linolenic acid-flaxseed oil
  2. What are the benefits of Omega-3 fatty acids?
    Reduce blood clotting.
  3. What are the polyunsaturated fats and their sources?
    • Linoleic acid-vegetable oil
    • Linolenic acid-flaxseed oil
  4. What are the monounsaturated fats and their sources?
    Oleic acid-olive oil, peanuts, avocado, canola oil
  5. What are the saturated fats and their sources?
    • Stearic acid-beef, chocolate
    • Palmytic acid-pork
    • Myristic acid-dairy
    • Lauric acid-dairy
  6. What are high sources of cholesterol?
    • Organ meats
    • Egg yolks
    • Butter and cream
  7. What is "good" cholesterol?
  8. What is "bad" cholesterol?
  9. What is more potent: cholesterol or saturated fat?
    Saturated fat
  10. What effects do cholesterol, saturated fat, and trans fat have?
    Total cholesterol and LDL up. Heart disease risk up.
  11. What effects does monounsaturated fat have?
    Total cholesterol and LDL down. Heart disease risk down.
  12. What effect does polyunsaturated fat have?
    Total cholesterol, LDL, and HDL down. Heart disease risk unchanged.
  13. What is the effect of saturated fats on cholesterol, from most to least?
    lauric, myristic, palmytic, stearic
  14. What is the most common trans fat?
    Partially hydrogenated vegetable oil (shortening and margerine)
  15. What are the soluble fibers?
    • Pectin
    • Gums
    • Carrageenan
  16. What are the insoluble fibers?
    • Cellulose
    • Hemi-cellulose
    • Lignin
  17. What are sources for the insoluble fibers?
    Whole grains
  18. What are sources of pectin?
    Apples, jelly
  19. Gums
    Dried beans, oat bran
  20. Carrageenan
    Seaweed, ice cream, salad dressings
  21. What are the recommendations for CHO intake?
    • minimum 130g/day
    • 55% of calories
Card Set:
Fatty Acids, Lipids, and Fiber
2014-12-11 04:13:42
Nutrition Final

Nutrition final exam
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