Term
| What are the four main fatty acids? |
|
Definition
| saturated, unsaturated, essential, and trans fatty acids |
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|
Term
| What makes up a fatty acid? |
|
Definition
| a carboxyl group - COOH and a methyl group CH3 |
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|
Term
TRUE OR FALSE
The carboxyl group is hydrophobic |
|
Definition
FALSE
The methyl group is hydrophobic and the carboxyl group is hydrophilic. |
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|
Term
TRUE OR FALSE
Saturated Fatty Acids may increase blood cholesterol levels |
|
Definition
|
|
Term
| How many bonds does an unsaturated fatty acid contain? |
|
Definition
|
|
Term
Which fatty acid is solid at room temperature?
saturated fatty acids or unsaturated fatty acids |
|
Definition
| saturated fatty acids are solid at room temperature and unsaturated fatty acids are liquid at room temperature. |
|
|
Term
TRUE OR FALSE
The difference between a sat. fatty acid and a non sat. fatty acid is a double bond. |
|
Definition
|
|
Term
TRUE OR FALSE
Essential fatty acids can be made by the body. |
|
Definition
FALSE
These can not be made by the body and must be in the diet. |
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|
Term
CONNECT
Linoleic acids
Alpha Linoleic acids
WITH
Omega 6
Omega 3 |
|
Definition
Omega 6 - Linoleic Acids
Omega 3 - Aplha Linoleic Acids |
|
|
Term
TRUE OR FALSE
Omega 3 fatty acids compose cell membranes and Omega 6 fatty acids dont. |
|
Definition
FALSE
Omega 6 and Omega 3 fatty acids compose cell membranes |
|
|
Term
TRUE OR FALSE
Omega 3 fatty acids help to prevent chronic disease |
|
Definition
|
|
Term
TRUE OR FALSE
Americans do not get enough Omega 3 fatty acids in their diets |
|
Definition
|
|
Term
TRUE OR FALSE
Omega 3 and Omega 6 are essential fatty acids. |
|
Definition
|
|
Term
| What are fatty acids that contain double bonds called? |
|
Definition
|
|
Term
|
Definition
| It is made by adding hydrogen atoms to double bonds and going to liquid like state. The molecule often assumes an unnatural shape. |
|
|
Term
| What is the difference in Cis and Trans? |
|
Definition
Cis - Normal fatty acid formation
Trans - Fatty acid formation following hydorgenation |
|
|
Term
|
Definition
| Ester bonds join the fatty acids to the glycerol to make a Triglyceride. |
|
|
Term
| What is a phospholipid made of? |
|
Definition
| It has 2 fatty acids and 1 phosphate group. |
|
|
Term
TRUE OR FALSE
Phospholipids are not emulsifiers |
|
Definition
|
|
Term
| Give some examples of sterols. |
|
Definition
| Testosterone, estrogen, cholesterol, vitamin D and cortisol. |
|
|
Term
TRUE OR FALSE
Cholesterol is a non-essential nutrient. |
|
Definition
|
|
Term
| What is the main producing organ of cholesterol? |
|
Definition
|
|
Term
|
Definition
| The combination of lipids and proteins. This allows them to be water soluble. |
|
|
Term
| What is a VLDL, LDL and a HDL? |
|
Definition
VLDL - Very low density
LDL - Low density lipoproteins
HDL - high density lipoproteins |
|
|
Term
|
Definition
| Cells that line the small intestine to absorb fat. They are formed after a meal. |
|
|
Term
| Where are VLDL's made and what do they contain? |
|
Definition
| They are synthesized by the liver and contain triglycerides and cholesterol |
|
|
Term
|
Definition
| These are remnants of VLDL breakdown and are considered to be "bad" cholesterol. |
|
|
Term
TRUE OR FALSE
VLDL is a larger molecule but is denser than LDL. |
|
Definition
|
|
Term
|
Definition
| It is produced in the liver and small intestine. It decreases the risk of heart disease and removes excess blood cholesterol and returns cholesterol to the liver. This is "good" cholesterol. |
|
|
Term
TRUE OR FALSE
Consuming good cholesterol is better than consumng bad cholesterol. |
|
Definition
| Trick question it is neither good nor bad. |
|
|
Term
| What is the function of fats? |
|
Definition
| Storage form of energy, supplies essential fatty acids, absorbs & transport fat soluble vitamins, insulates and protects organs, flavor, satiety, cell membrane function and steroid hormones |
|
|
Term
| What's high in meats, butter and dairy products? |
|
Definition
| Triglycerises and saturated fats. These are considered bad. |
|
|
Term
| What's high in fish, poultry and veggie oils? |
|
Definition
| Polyunsaturated fatty acids. These are considered good. |
|
|
Term
| What is high in olive and canola oil? |
|
Definition
| Monounsaturated fatty acids. These are considered good. |
|
|
Term
| What does it mean if something is fat free? |
|
Definition
| It has less than .5g of fat per serving and no fat/oil was added during the processing |
|
|
Term
| What does it mean if something is low fat? |
|
Definition
| It has 3g or less of fat per serving. |
|
|
Term
| What does it mean if something is less fat? |
|
Definition
| It has 25% less fat than the original product. |
|
|
Term
| What does it mean if something is light? |
|
Definition
| It has 50% less fat than the original product. |
|
|
Term
| What is cholesterol free? |
|
Definition
| Less than 2mg of cholesterol |
|
|
Term
TRUE OR FALSE
CHO based fat substitutes are not easily digestable. |
|
Definition
FALSE
They are easier to digest, contain more water and have a simular calorie content. |
|
|
Term
| What's in a protein-based fat substitute? |
|
Definition
| modified egg whites and whey; This is most often used in frozen desserts. |
|
|
Term
If fat is taken out of a product such as Oreo’s what is most likely added back?
A. Glucose
B. Polyunsaturated fats
C. Monosaturated fats
D. Protein |
|
Definition
| A. Glucose (CHO Substitute) |
|
|
Term
| What is the main compound in fat blockers? |
|
Definition
| Chitosin from crustaceans; It yields negative results for example watery stool and less vitamin absorption |
|
|
Term
| What is the total calories from fat an average person should have? How about if your under 2? |
|
Definition
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