Lipids

A limited amount of triglycerides ___ occurs in the mouth and the stomach by lipases.

digestion

Bile acids are stored in the ____ until they are released into the small intestine

gallbladder

Advantages of ____ unsaturated fats: -makes fats more solid and stable at room temperature -more resistant to spoiling -can improve taste, texture, and increase their culinary applications! -BUT less healthy!

hydrogenating

Much of the American & several European countries eat fats that have undergone ____ .

hydrogenation

Because the water-soluble heads of the phospholipids are facing _____, the lipoprotein can be transported through the watery environment of the lymph and blood.

outward

Lipases are mainly made in the ____

pancreas

The water-soluble head groups of a _______ are on opposite side of the membrane with the fatty acid tails facing each other.

phospholipid

Unsaturated Fat The arrangement of the hydrogen atoms on either side of the double bonds in unsaturated fats can be: ____ meaning on the same side; healthier to eat _____ meaning on opposite sides; less healthy to eat

"Cis" and "Trans"

When eating saturated fats, try to eat these polyunsaturated fats (foods/plant oils) and these monounsaturated fats (foods/oils).

(polysat) walnuts sunflower oil soybean oil corn oil (monounsat) hazelnuts olive oil avocado almond canola oil cashew

When eating saturated fats, try to stay AWAY from these animal fats and tropical oils that typically high in saturated fats.

(saturated fat) coconut butter hamburger bacon eggs chicken albacore tuna

The AMDR for total fat should be: less than ___% - ___% of total calories (and most of those calories should come from unsaturated fats) Most fat should come from ____ fat sources. Eat as little saturated fat, trans fat, and cholesterol as possible.

20% to 35% unsaturated

The current recommended fat intake is ___ -___% of total calories.

20-35

As of ____: ALL Nutrition Facts Panels must include the trans fat content of food products. More recently, the U.S. Food and Drug Administration has proposed a ban on their addition to any food products.

2006

The FDA banned added trans fats in _____

2018.

Every sterol molecule has #___ interconnected carbon rings

4 interconnected carbon rings

How much energy (kcal) does carbs provide to the body?

4 kcal per gram of fat

How much energy (kcal) does proteins provide to the body?

4 kcal per gram of fat

Dietary fats (molecules found in plant & animal foods) contain __ kcal per gram and contribute to the taste and texture of foods!

9

How much energy (kcal) does fat provide to the body?

9 kcal per gram of fat

Cholesterol that we eat ONLY comes from ____ origin (cheese, eggs, beef, milk, fish, etc.)

Animal

_____ are more easily digested than lipids so the energy can be released more rapidly.

Carbs

The listed steps below take place where? 5. Lipids leave the micelle and are absorbed by transporters on the surface of mucosal cells 6. Lipids are repackaged by the cell into a chylomicron which moves out of the cell into a lymph vessel

Cells lining the inside of the small intestine

_____ is a sterol synthesized primarily by the liver in amounts sufficient to meet our needs, but it is also consumed through foods of animal origin

Cholesterol

LIPOPROTEIN TRANSPORT: Transports dietary fats and cholesterol from intestines to muscle and adipose tissue.

Chylomicron

____ is made in the small intestine by cells (mucosa cells) lining the inside of the small intestine . It transports: triglycerides & cholesterol to muscles & adipose (fat) tissue

Chylomicron

Name this essential fatty acid described below: -polyunsaturated fatty acid -an omega-6 fatty acid (its first double bond of the carbon chain is located in the sixth position, counting from the omega end) -Needed for normal growth and synthesis of hormonelike molecules called eicosanoids (molecules that regulate blood pressure, inflammation, and even pain) -Food sources: cooking oils, salad dressings, nuts, and seeds

Linoleic Acid

_______ acids are not only a class of lipids but also are components of both triglycerides and phospholipids.

Fatty

One of the four major types of lipids: A major source of energy

Fatty Acids

LIPOPROTEIN TRANSPORT: Picks up cholesterol from the body cells and returns them to the liver

HDL

It transports: cholesterol from body cells & returns it to the liver for processing And contains high amounts of protein

HDL (High-density lipoprotein)

Referred to as "good" Cholesterol: high levels in blood is associated with low risk for heart disease

HDL (High-density lipoprotein)

_____: chemical process by which hydrogen molecules are added to unsaturated fatty acids

Hydrogenation

LIPOPROTEIN TRANSPORT: VLDL is converted to ____ which carries primarily cholesterol to all cells in the body

LDL

Referred to as "bad" Cholesterol: high levels in blood may increase risk of heart disease

LDL (low-density lipoprotein)

VLDL is converted to ___ in the bloodstream. It transports: cholesterol from the liver to all cells in the body

LDL (low-density lipoprotein)

A fatty acid commonly found in coconut oil

Lauric Acid (carboxyl group) (hydrocarbon chain)

Unsaturated Fat: _____unsaturated Have only one double bond in its hydrocarbon chain Are mainly found in olive & canola oils and nuts

Monounsaturated

One common fat substitute is _____: -not digested and absorbed by the body -The FDA requires any product that has this fat substitute as an ingredient must read "may cause abdominal cramping, loose stools, and inhibits the absorption of some vitamins and other nutrients".

Olestra

One of the four major types of lipids: The primary lipid in cell membranes

Phospholipids

Linoleic Acid (both double bonds are 'cis') is an example of and unsaturated Fat: _____unsaturated

Polyunsaturated

Unsaturated Fat: _____unsaturated Have two or more double bonds in its hydrocarbon chain Mainly found in corn, safflower, sunflower, sesame, and soybean oils

Polyunsaturated

How do we determine the amounts and types of fats in the foods we eat?

READ the food labels and the ingredients list!

Phospholipids Structure: Tail #___ fatty acid "tails" Head #___ phosphate & #___ glycerol molecule

Tail - 2 fatty acids Head - 1 phosphate and 1 glycerol

LIPOPROTEIN TRANSPORT: Carries mainly triglycerides from liver to muscle and adipose tissue

VLDL

____ is made in the liver. It transports: triglycerides & cholesterol to muscles & adipose (fat) tissue

VLDL (very low-density lipoprotein)

The composition of fats in our diet affects our health. Choose cooking oils/foods that are low in ___fat and provide a mixture of the remaining types of fatty acids.

saturated

In the cell membrane, phospholipids assemble into two parallel sheets called the lipid ____.

bilayer

Lipids are molecules made up of:

carbon (C), hydrogen (H), and oxygen (O)

Every fatty acid has a _____ end and a methyl group or "Omega" end

carboxyl

Palmitis Acid, a saturated fat, has what 2 types of ends?

carboxyl end hydrocarbon chain Methyl end (omega)

____ dissolve in water so easier to transport and use throughout organisms than lipids; lipids do not dissolve in water

carbs

The liver produces bile acids from _____

cholesterol

The most discussed sterol is ____

cholesterol

To ____ your intake of Trans fats: -Look beyond the grams of trans fat listed on the nutrition fats panel (foods with less than 0.5 grams per serving can claim 0 grams of trans fat); READ the ingredients list -AVOID purchasing foods that list partially hydrogenated oils in the list of ingredients.

decrease

Lipoproteins are classified according to their ____. Meaning, the amount of triglycerides, cholesterol, and proteins present in each type of lipoprotein

density

Protein-rich lipoproteins transport lipids in the bloodstream and include chylomicrons, very low-density lipoproteins (VLDLs), low-density lipoproteins (LDLs), and high-density lipoproteins (HDLs). Lipoproteins are classified according to their _____ and _____ ; they differ in which lipids they carry to which body parts.

density and function

There are 6 classes of nutrients required for normal body functions:

-carbohydrates -proteins -lipids (fats) -vitamins -minerals, and -water

Structure Of Lipid (Fat) Molecules: What determines a fat's function and role in health and disease?

-degree of hydrogen saturation, and -the length of the hydrocarbon tail

Structure Of Lipid (Fat) Molecules: Fats can be:

-saturated -unsaturated -polyunsaturated

Triglycerides are digested into:

1 glycerol and 3 fatty acids

___ Fatty acid Sources: Most unsaturated fatty acids found in nature are of this type. So eat: corn, corn oil, sunflower oil, sunflower seed, etc.

Cis

Name this essential fatty acid described below: -polyunsaturated fatty acid -has 18 carbons -an omega-3 fatty acid (its first double bond of the carbon chain is located in the third position, counting from the omega end) -Forms part of cell membranes -Food sources: soy, walnuts, flax seeds, canola oil, & chia seeds

Linolenic Acid

The enzymes that digest triglycerides (the most common fat molecule in our body and that we eat daily) are called _____

Lipases

____, commonly called "fats" are macronutrients (needed in large amounts daily)

Lipids

______ make up a group of structurally diverse compounds composed of carbon, hydrogen, and a small amount of oxygen that are insoluble in water

Lipids

A transport package that carries triglycerides and other dietary lipids in lymph and blood

Lipoprotein

____ are made of: -a core made of triglycerides & cholesterol -surrounded by a single layer of phospholipids containing cholesterol and proteins

Lipoproteins

Bile acids (the most abundant molecule in bile) are made in the ____

Liver

The listed steps below take place where? 1. Bile acids produced in the liver attach to lipid globules 2. Lipids are suspended in water and dispersed into smaller droplets as they are surrounded by bile acid 3. Pancreatic lipase digests the triglycerides and free fatty acids 4. Digested lipids and bile acids are packages into micelles for delivery through digestive fluids to the surface of mucosal cells

Lumen (cavity) of the small intestine

Saturated Fat - Sources are found _____ in animal products (meats and dairy) and in some vegetable products (such as coconut oil, palm kernel oil, palm oil, and cocoa butter)

MAINLY

Unsaturated fats are found ____ in plant foods (seeds, nuts, grains), and most vegetables oils

MAINLY

____ deliver the digested lipids to the cells lining the inside of the small intestine so that they can be absorbed

Micelles

Oleic Acid (C17H33COOH) is an example of and unsaturated Fat: _____unsaturated

Monounsaturated

One of the four major types of lipids: Cholesterol is the primary dietary sterol

Sterols

_____ Fatty acid Sources: Small amounts found in dairy and beef BUT many are found in manufactured foods

Trans

One of the four major types of lipids: The most abundant lipid in our diet and storage form of fat in our bodies

Triglycerides

______, commonly referred to as fat, are the primary storage form of lipid in our bodies and the primary source of lipid in our diet, providing a concentrated energy source, essential fatty acids, and carriers of fat-soluble vitamins

Triglycerides

(T/F) Most trans fats that we eat come from: partially hydrogenated oils used to make processed food such as commercially baked goods (cakes, cookies, pies, biscuits, doughnuts), packaged snacks such as crackers, popcorn, margarine, frozen pizza, and fried potatoes

True

(T/F) Plants & plant products do not have cholesterol

True

True or False? Eating too much fat is never a good thing, ingesting too little of specific types of fats, like essential fatty acids, can also be detrimental.

True

True or False? Trans fatty acids contribute to heart disease by increasing blood LDL cholesterol and decreasing HDL cholesterol.

True

In ____ fats, there are less hydrogens and one or more double bonds between carbon atoms in the hydrocarbon chain.

Unsaturated

Do ALL triglycerides have 3 fatty acids?

Yes

Is the glycerol portion of every triglyceride molecule the same?

Yes

The essential fatty acids include alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid), which are required for the synthesis of longer-chain fatty acids and, in turn, the production of _____.

eicosanoid.

Bile acids (in bile) are responsible for _____ of fats!

emulsification

IN order to be digested, fats go through a process called _____

emulsification

In the process of , large fat globules are broken (emulsified) into smaller droplets that are easier to be digested.

emulsification

Cholesterol Functions: to make bile acids, vitamin D, steroid hormones (estrogen, erogesterone, testosterone, etc.); it does not provide any ____ to the body

energy

Depending on the type and amount in the diet, ____ can have positive and negative health effects.

fat

an additive to food that replaces fat; contains fewer or no calories but has similar taste, texture, and cooking properties of fats.

fat substitute

Every ____ _____ molecule consists of a hydrocarbon chain (a chain of carbon atoms with hydrogen atoms attached to each carbon)

fatty acid

The four classes of lipids are:

fatty acids triglycerides sterols phospholipids.

Two (2) essential fatty acids in our body are:

linoleic acid Alpha-linolenic acid (aka linolenic acid)

The pancreas produces the enzyme pancreatic ____ that secretes into the lumen of the small intestine to digest triglycerides.

lipase

Among their varied functions in the body, _____ serve as a component of cell membranes, as protection and insulation of internal organs in nutrient transport, and as precursors for hormones

lipids

Unsaturated fats can be:

monounsaturated polyunsaturated

Phospholipids Functions: Are the most abundant component of cell membranes and vesicles that transport ____ in blood.

lipids

___ contain more energy per gram making them more efficient for an organism to store aka - lighter than carb stores.

lipids

Functions for ____ : high energy source, major component of cell membranes, transport fat-soluble vitamins (A, D,E, and K) and phytochemicals, protects body parts, etc.

lipids:

Unsaturated Fats are ____ at room temperature

liquid

Cholesterol is made in every cell of our body but most is made in the ____

liver

The "omega" number indicated the _____ of the first double bond counting from the methyl end of the fatty acid.

location

Lipids are used as ____-term energy source

long-term

_____ or "omega" end of the hydrocarbon chain

methyl group

Digested lipids and bile acids are packaged into ____

micelles

Carbs are used as ____-term energy source

short-term

MOST lipids that we eat are digested in the _____

small intestine

Most lipid digestion occurs in the _______ facilitated by bile acids, the process of emulsification, and the action of lipases.

small intestine

Saturated Fats are ____ at room temperature

solid

The head group of a phospholipid is water soluble or insoluble?

soluble

Describe ____ fatty acids: -Created by partial hydrogenation of unsaturated fatty acids -The added hydrogen atoms are on the opposite side of the double bond in the carbon chain = trans fats

trans

Although some ______ are naturally occurring, they can be produced through partial hydrogenation of polyunsaturated fats, but consumption of trans fats increases the risk of heart disease more than any other type of fat.

trans fatty acids (trans fats)

Every _____ molecule has 3 fatty acids attached to 1 glycerol

triglyceride

We mainly eat _____ in our daily diet

triglycerides

Fatty acids are the primary components of ___ and ____. Dependent upon the number of hydrogen atoms filling their carbon bonds, fatty acids are either saturated or unsaturated with one or more double bonds determining their function in the body as well as their role in health and disease

triglycerides and phospholipids

Functions of Triglycerides: may transport fat-soluble vitamins (Vit A, D, E, and K)

vitamins (Vit A, D, E, and K)

Lipids cannot dissolve in ___ (insoluble)

water