| Are organic compounds composed of carbon, hydrogen, and oxygen. | Fats |
| Triglycerides or fats and oils are fatty acid esters of? | glycerol |
| fatty acid esters of glycerol belong to class of fats and fat-related compounds called: | lipids |
| Fats constitute how many percent of the energy in the human body? | 34% |
| these include substance such as fats, oil, waxes, and related compounds that are? | greasy to the touch and insoluble in water. |
| True or false: fats provide more concentrated source of energy compared to carbohydrates. | True |
| Some fat are not used and are considered ???.
They hold the body organs and nerves in position and protect them against shock and injury. | Structural fat. |
| Classification of Fats: | A. Simple lipids
B. Compound lipids
C. Derived lipids |
| Classification of Fats: A: are called neutral fats
The chemical name for these basic fats is triglycerides.
This name indicates their chemical structure, a glycerol base with three fatty acids attached.
Glycerol is derived from a water-soluble form of carbohydrate. | Simple lipids |
| Classification of Fats: A: are esters of fatty acids with higher molecular weight alcohol. They are classified into sterol and non-sterol esters. | Waxes |
| Classification of Fats: B: Are various combinations of fats with other components. | Compound lipids |
| Classification of Fats: B: Compound Lipids: | phospholipids,
glycolipids,
lipoproteins |
| Classification of Fats: B: Compound Lipids: are compounds of fatty acids, phophoric acids, and nitrogenous bases. | Phopholipids |
| Classification of Fats: B: Compound Lipids: Phospholipids: | a. Lecithins
b. Cephalins
c. Sphingomyelins |
| Classification of Fats: B: Compound Lipids: Phospholipids: A: Are the most widely distributed of the phospholipids.
Traces are placed in liver and egg yolk and in raw vegetable oils such as corn oil. They are added to food products such as cheese, margarine, and confections to aid emulsification. | Lecithins |
| Classification of Fats: B: Compound Lipids: Phospholipids: B: are needed to form thromboplastin for the blood-clotting process. | Cephalins |
| Classification of Fats: B: Compound Lipids: Phospholipids: C: are found in the brain and other nerve tissues as components of myelin sheath.
Three [these] substances act as an insulator around the nerve fibers.
Egg yolk and liver are good sources of these phospholipids. | Shingomyelins |
| Classification of Fats: B: Compound Lipids: are compounds of fatty acids combined with carbohydrates and nitrogenous bases. | Glycolipids |
| Classification of Fats: B: Compound Lipids: Glycolipids: | a. Cerebrosides
b. Gangliosides |
| Classification of Fats: B: Compound Lipids: Glycolipids: A: are components of nerve tissue and certain cell membranes where they play a vital role in fall transport. Their carbohydrate component is galactose. | Cerebrosides |
| Classification of Fats: B: Compound Lipids: Glycolipids: B: Are made up of certain glucose, galactose and a complex compound containing an amino sugar. | Gangliosides |
| Classification of Fats: B: Compound Lipids: Are lipids combined with proteins. They are formed primarily in the liver and are found in cell and organelle membranes, mitochondria, and lysosomes.
They are insoluble in water and are combined in protein complex for their transport and activity in aqueous medium.
They contain cholesterol, neutral fat, and fatty acids. | Lipoproteins |
| Classification of Fats: C: Are simple derivatives from fat digestion or other more complex products.
They are fat substances produced from fats and fat compounds during digestive breakdown. | Derived lipids |
| Classification of Fats: C: Derived lipids: | 1. Fatty acids
2. Glycerol
3. Steroids |
| Classification of Fats: C: Derived lipids: are the key refined fuel forms of fat that the cell burns for energy.
They are the basic structural units of fat and may be saturated or unsaturated in nature. | Fatty acids |
| Classification of Fats: C: Derived lipids: Sources of Fatty Acids: | a. Saturated fats
b. Monounsaturated fatty acids
c. polyunsaturated fatty acids |
| Classification of Fats: C: Derived lipids: Sources of Fatty Acids: A: Are those into which no hydrogen can be added.
Palmitic and stearic acids are two examples of such fatty acids.
They are abundant in animal fats including beef. | Saturated fats |
| Classification of Fats: C: Derived lipids: Sources of Fatty Acids: B: Are those in which two of the carbon atoms are joined by a double bond. This means that an atom can be added to each of the carbon atoms at a double bond.
Oleic acid is the most abundant this.
Olive and peanut oils are specially high in oleic acid, but most fats contain generous amounts of this fatty acid. | Monounsaturated fatty acid |
| Classification of Fats: C: Derived lipids: Sources of Fatty Acids: C: are those in which two or more double bonds are present.
Thus, each of four or more carbon atoms could take up a hydrogen atom.
Linoleic acid has two double bonds and is the most common of the polyunsaturated acids.
It is abundant in most vegetable oils. | Polyunsaturated fatty acids |
| Classification of Fats: C: Derived lipids: is a water-soluble component of triglycerides and is inconvertible with carbohydrate.
It comes out 10% of the fat.
After it becomes broken off in digestion, it becomes available for the formation of glucose in the diet. | Glycerol |
| Classification of Fats: C: Derived lipids: Are a class of fat-related substances that contain sterols.
A main member of this group is cholesterol.
It is a complex fat-like compound found practically in all body tissues, especially in the brain and nerve tissues, bile, blood, and the liver where most cholesterol is synthesized. Foods rich in cholesterol are egg yolk, organ meats, shellfish, and dairy fats.
Other animal fat products including butter, cream, whole milk, whole milk cheese, ice cream, and meat contain small amounts. | Steroids |
| What make omega-3 and omega-6 oils? | Plants |
| Plants make omega-3 and omega-6 oils, but which is widely distrinuted in plants. | Omega-6 |
| Sources of fatty acids: Saturated, animal fat: | Beef
Seafood
Red meat
Dairy
Suet
Mutton
Egg
Poultry
Tallow yolk |
| Sources of fatty acids: unsaturated, plant fat: | Vegetable oil
Peanut
Soybean
Cauliflower
Corn
Cotton
Olives
Olive oil |
| Humans should consume more omega-3 fatty acids from: | Vegetable and marine sources like cod liver oil, mackerel, salmon, and sardines as well as crabs, shrimps, and oysters. |
| Digestion of fats: mouth: Enzyme and activity: | Enzyme- none
Activity- mechanical mastication |
| Digestion of fats: stomach: a: Enzyme and activity: | Enzyme- no major enzyme
Activity- mechanical separation of fats as protein and starch digested out |
| Digestion of fats: stomach: b: Enzyme and activity: | Enzyme- small amount of gastric lipase, tributyrinase
Activity- trobutyria (butter fat) to fatty acid and glycerols |
| Digestion of fats: small intestine: a: Enzyme and activity: | Enzyme- gallbladder (bile salts) emulsifier
Activity- emulsifies fats |
| Digestion of fats: small intestine: b: Enzyme and activity: | Enzyme- pancreatic lipase
Activity- triglycerides to diglycerides and monoglycerides in turn, then fatty acids and glycerols. |
| Functions of fats: Normally, about ??? % of the fat in food is digested and absorbed. | 95% |
| Functions of fats: 2: fat is said to be ??? Because its availability reduces the need to burn protein for energy. | Protein-sparing. |
| Functions of fats: 3: | Fat is essential to maintain the constant body temperature by providing effective insulation underneath the skin. |
| Functions of fats: 4: fat ??? Vital organs such as kidney against injury | Cushion |
| Functions of fats: 5: Fat facilitates the absorption of the ??? | Fat-soluble vitamins A, D, E, and K. |
| Functions of fats: 6: Fat provides ??? And ??? The onset of hunger | Satiety and delays |
| Functions of fats: 7: Fat contributes ??? And ??? To the diet. | Flavor and palatability |
| Food sources: A: Visible fats include: | Lard, butter, margarine, shortenings, salad oils, and visible fats of meat |
| Food sources: B: Invisible fats are those available in: | Milk, cheese, eggs, nuts, and meat. |
| High in Saturated Fatty Acids | Whole milk, cream, ice cream, cheese made from whole milk, egg yolk
Medium fat or fatty meats; beef, lamb pork, ham
Bacon, butter, coconut oil, lamb fat, lard, regular margarine, salt pork, hydrogenated shortenings.
Chocolates, chocolate candies, cakes, cookies, pies, rich pudding |
| High in polyunsaturated Fatty Acids | Vegetable oils, safflower, corn, cotton seed, soybean, sesame sunflower
Salad dressings made from the above oils: mayonnaise, French dressings
Special margarine: liquid oil listed first on label
Fatty fish: salmon, tuna, herring. |
| Are not manufactured in the body and must be supplied in the diet | The essential fatty acids. |
| Essential Fatty acids: | Linoleic and linolenic |
| Is the primary member of the omega 6 family.
It is found in vegetable oils like corn, safflower, soybean, and cottonseed, and poultry fats.
It can be made into arachidonic acid which is abundant in meats. | Linoleic acid |
| Essential Fatty acids: Is the primary member of the omega-3 family .
It is found in oils like flaxseed, canola, walnut, wheat germ and soy bean; nuts and seeds like butternuts, walnuts, and soybean kernels, and vegetables like soybeans.
It be made into eicosapentaenoic acid (EFA) and docosahexaenoic acid (DHA) which are essential for growth and development, prevention or treatment of heart disease, hypertension, arthritis, and cancer.
It is also found in human milk, shellfish and fish. | Linolenic acid |
| Health effects of lipids: Elevated blood cholesterol is a major risk for cardiovascular diseases. | Heart disease |
| Health effects of lipids: Lauric, myristic, and palmitic acids rise blood cholesterol levels. Stearic acid does not | Risks from saturated fats |
| Health effects of lipids: Olive oil lowers risks of heart disease | benefits from monounsaturated fats |
| Health effects of lipids: this fat lower blood cholesterol and prevent disease. EPA sources like fish, eaten once a week, can lower blood cholesterol and the risk of heart attack and stroke. | Benefits from omega-3 polyunsaturated fats |
| Health effects of lipids: Fat does not instigate cancer development but promote it once it has risen. | Cancer |
| Health effects of lipids: High-fat diets tend to store body fat ably. | Obesity |
| For infant formulas, linoleic acid should supply ______ | 3% of the calories |
| If an individual has risk factors for heart disease, he/she should not consume more than? | 200 milligrams of cholesterol a day. |
| If risk factors for heart disease exist, then cholesterol intake should be limited to not more than _______ | 300 milligrams a day |
| Cholesterol is only found in? | animal products |
| Unlike other members of the fat family (saturated, polyunsaturated, and monounsaturated fats), trans fat, or trans-fatty acids are basically? | artificial fats |
| A small amount of trans fats occurs naturally in? | meat and dairy products |
| Trans fats are made by a chemical process called?
Liquid vegetable oil (an otherwise healthy monounsaturated fat) is packed with hydrogen atoms and converted into a solid fat.
This makes it a seemingly perfect fat for the food industry to work with since it has a high melting point and a creamy, smooth texture, and it is reusable in deep-fat frying. | partial hydrogenation. |
| Partially hydrogenated fats, or trans fats, lengthen the ________.
They also add a certain pleasing mouth-feel to all manner of processed foods, buttery crackers and popcorn, crispy French fries, crunchy fish sticks, creamy frostings, and melt-in-your mouth pies and pastries. All these foods owe those qualities to trans fats. | Shelf life and Texture |
| Saturated fats raise the? | total and bad (LDL) cholesterol levels |
| Trans fats do raise the total and bad (LDL) cholesterol levels but they also? | strip levels of good (HDL) cholesterol, the kind that helps unblock arteries.
Also increase triglyceride levels in the blood, adding to the danger of cardiovascular disease. |
| Basically, the more solid the fat, the more it clogs? | the arteries. |
| Common trans fat sources: | crackers
doughnuts
french fries
cookies
vegetable shortening
hard margarine
pastries (also rich in saturated fat) |
| how many percent of trans fat consumption comes from natural food, not from oil or solid spread that is processed to enhance palatability or lengthen shelf life. | 20% |
| Foods high in saturated fat | lard
butter
whole milk
pastries
cookies |
| These two guidelines should be followed to lower fat intake: 1: | Don't deprive yourself of fatty foods. This will likely cause you to crave for more fat. Instead, eat fatty foods moderately. |
| These two guidelines should be followed to lower fat intake: 2: | To be moderate, add more healthy foods to your diet supplementing with a clinically proven fat-binding for natural appetite suppressing products will also help. |
| By ingesting margarine or any of the numerous other fake food products containing trans fats, damaged molecules? | enter into the cellular structure of the body. |
| Making positive changes: Step 1: Read the labels on everything in your cupboards, refrigerator, and freezer. Avoid sources of hydrogenated and partially hydrogenated fats, and damaged polyunsaturated oils. | Eliminating trans fats |
| Making positive changes: Step 2: As a general rule, opt for the real thing. | Fighting fat with fats |
| Making positive changes: Step 3:It is important to clear out all the toxic build-up so that the body's systems can start fresh. Only then can it make the most of the healthy new nourishment coming its way | Cleanse, Rejuvenate, and Supplement |
| Is another step on the road to recovering from trans fats. | A liver cleanse |
| Cleanses comprised of ??? are recommended by some doctors because they are proved to be effective in helping to alleviate the effects of an unhealthy diet, and the burden it places oon all the body's systems. | milk thistle |
| Dietary toxins, including trans fats, tax the limits of the body's? | immune system |
| Can help remove unwanted pollutants and enable it to function properly. | Detoxifying the liver. |
