Nutrition Study Guide: Fats – Flashcards

a. Energy: Fats serve as a fuel for energy production. Fat is also an important storage form of body fuel. b. Essential Nutrients: Dietary triglycerides supply the body with essential fatty acids. As long as an adequate amount of essential fatty acids are consumed, the body is capable of endogenously producing other fats and cholesterol needed. Essential Nutrients = Production of other fats and cholesterol (if needed). c. Flavor and Satisfaction: Some fat in diet add flavor to foods and contributes to feeling of satiety, or satisfaction after a meal (Keeps people from feeling hungry before they do to bed). These effects are partly caused by the slower rate of digestion of fats compared with that of carbohydrate.

(1) its absence will create a specific deficiency disease or (2) the body cannot manufacture it in sufficient amounts and must obtain it from the diet. The only fatty acids known to be essential for complete human nutrition are the polyunsaturated fatty acids linoleic (omega-6) and alpha-linolenic (omega-3).

Excessive amount of fats (along with carbohydrates and proteins) is stored as body fat. Increased body fat and weight have been associated with the risk factors for health problems such as diabetes, hypertension, and heart disease.

Saturated fatty acids are able to hold as much as possible. It has a structure filled with all hydrogen bonds it can hold and, as a result is heavier, denser, and more solid. Most saturated fats are of animal origin like meat, dairy and eggs. Unsaturated is a fatty acid that is not completely filled with all the hydrogen it can hold. Because of that, it's less heavy and less dense like liquid oil. Monounsaturated fat has one unfilled spot. Examples of monounsaturated fat

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20% to 35% is the recommendation for fat in diet.

Mandatory information on food labels: o Calories from fat o Total Fat o Saturated Fat o Cholesterol Voluntary information of food labels: o Calories from saturated Fat o Trans Fat o Polyunsaturated Fat o Monounsaturated Fat

Visible fat can be easily seen and easier to control unlike invisible fats. Foods that contain visible fat are butter, margarine, separate cream, salad oils and dressings, lard, shortening, fat meat, and the visible fat of any meat. Invisible fats are less visible and harder to control. Foods that contain Invisible fats are cheese, the cream, portion of homogenized milk, egg yolk, nuts, seeds, olives, avocados, and lean meat.

Mouth - Mechanical digestion breaks food into smaller pieces. Chemical digestion begins to a small degree with the secretion of lingual lipase Stomach - Peristalsis continues to mechanically mix fats with water and acid. Gastric lipase hydrolyzes butter fat Small Intestine - bile, stored in the gallbladder, enters the small intestine from the common bile duct to emulsify fat. The combined actions of chemical and mechanical digestion expose the most fat surface area to pancreatic lipase: • Emulsified Triglycerides • Pancreatic (Down Arrow) Lipase • Fatty acids, monoglycerides, glycerol • Monoglycerides, fatty acids, and bile form micelles for absorption. Large Intestine - some fats are partially digested; the rest pass through unchanged, exiting in feces. Mucosal Cell - Re-formed triglycerides combine with cholesterol, phospholipids, and proteins to form chylomicrons, ready for absorption into the lymphatic system.

a. Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol. b. Consume less than 10% of calories from saturated fatty acids and less than 300 mg/day of cholesterol, and keep trans-fatty acid consumption as low as possible. c. Keep total fat intake between 20% to 35% of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils. d. When selecting and preparing meat, and poultry, dry beans, and milk or milk products, make choices that are lean, low fat, or fat free. e. Limit intake of fats and oils high in saturated and/or trans-fatty acids, and choose products low in such fats and oils.

Carbon, hydrogen, and oxygen are the chemicals that make up fats.

The chemical group name for organic substances of a fatty nature. The lipids includes fats, oils, waxes, and other fat-related compounds such as cholesterol.

Chemical name for fats in the body or in food; compound of three fatty acids attached to a glycerol base.

Chemical complexes of fat and protein that serve as the major carriers of lipids in the plasma. They vary in density according to the size of the fat load being carried; the lower the density, the higher the fat load. The combination package with water-soluble protein makes possible the transport of non-water-soluble fatty substances in the water-based blood circulation.

the major structural components of fats.

a fat-related compound, a sterol, synthesized only in animal tissues; a normal constituent of gallstones. In the body, cholesterol is mainly synthesized in the liver. In the diet, it is found primarily in animal food sources.

When vegetable oils are partially hydrogenated to produce a more solid, self-stable fat, the normal bend is changed so that the chains of atoms are on opposite sides of the central bound.

A fluid secreted by the liver and transported to the gallbladder for concentration and storage; it is released into the duodenum with the entry of fat to facilitate enzymatic fat digestion by acting as an emulsifying.

Packages of free fatty acids, monoglycerides, and bile salts. The non-water-soluble fat particles are found in the middle of the package, whereas the water-soluble part faces outward and allows for the absorption of fat into the intestinal muscosal cell.

Lipoprotein formed in the intestinal cell composed of triglycerides, cholesterol, phospholipids, and protein. Allows for absorption of fat into the lymphatic circulatory system before entering the blood circulation.

a hormone released from glands in the intestinal walls. Causes the gallbladder to contract, relax its opening muscle, and subsequently secrete bile into the intestine by way of the common duct.