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known as Fats and Oils
Doesn't Readily dissoce in water |
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| How many calories per gram does fats provide? |
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Provide energy (calories
Storage form of energy
Insulation
Protection
Transport fat-soluble vitamins
Satiety
Provides flavor and texture to foods |
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| Types of saturated fatty acids |
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| Types of unsaturated fatty acids |
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| Classifications of Fatty Acids are based on: |
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Chain Legnth
Level of saturation
Shape |
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| What determines the difference in chain length? |
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| Number of carbon atoms in the chain |
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| What are the max and min of carbon lengths? |
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| How many Carbons does short chains consist of? |
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| How many Carbons does medium chains consist of? |
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| How many Carbons does long chains consist of? |
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| What determines the level of saturation? |
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| How many double bonds are presint in the fatty acid chain |
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| Number of double bonds that are present in saturated fats |
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| Number of double bonds that are present in monosaturated fats |
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| Number of double bonds that are present in Polysaturated fats |
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| Examples of Polyunsaturated Fats |
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Corn Oil
Sunflower Oil
Safflower Oil, Peanut Oil
Soy Bean Oil |
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| Shape of saturated fatty acid |
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Most common form of fats and oils
Three fatty acids attached to a glycerol |
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| Two fatty acids attached to a glycerol |
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| Fatty Acid form absorbed by small intestine |
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| Built a a glyceride backbone |
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| What make up a Phospholipid? |
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| Two fatty acids and a phosphorus group |
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| Phospholipid is synthesized by what and also is a what |
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the body
emulsifier (detergent) |
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Improves food products (salad dressing)
Found in wheat germ, peanuts, egg yolks, soy beans,and organ meats |
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Multi-ringed structure.
Doesn't have a glycerol backbone
Waxy substance
Found in animal foods |
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| Where is cholesterol produced by? |
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Only found in animal products
Forms important hormones and Vitamin D (estrogen, testoserone)
Percursor to bile acids |
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Nutritional Fat Labels
List of Ingredients |
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| Where can you find hidden fat in foods? |
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| Fat substitute found in diet margin |
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Z-Trim
Cellulose
Mattrin
Stellar
Oatrim
Gum Fiber |
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| Startch Derviatives that bind water |
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| Protein globules, substiture for fat in milk |
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Omega-3 Fatty Acid
Omega-6 Fatty Acid |
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Primarily found in fish oil
Present in fatty fish |
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| R.I. of Omega-3 Fatty Acid |
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| Found in Omega-3 Fatty Acid |
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| Consist of Alpha-linolenic Acid |
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Flaxseed
Soybeans
Walnuts
Tofu |
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| What Alpha-linolenic Acid is converted to inside the body |
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Decrease blood clotting
REduce heart attack
Decrease inflammation
Excess may cause hemmorrhagic stroke
Possibly lowers triglycerides, rhumatoid atheritis, and behavorial disorders |
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| Excessive Transferred Fatty Acid Intake |
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Associated with cardio vascular disease
Increases LDL (bad) cholesterol and lowers HDL (good) cholesterol |
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Decompostion of oils resulting in bad odor, sour and stale tast
Break downw of the double carbon bonds by uv light, and or diioxide
Reason for limited shelf life |
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| Fat that is more suscestible to rancidity |
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Use of partially hydronated oils (trans fats!)
Addition of Vitamin E
Synthetic antioxidants: BHA and BHT |
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(T/F) The RDA set for fat intake is
50 k.cal/day |
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Association recommendations for fat intake is 20-30% of total k.cal from fats
7-10% can come from saturated/trans fat
200-300mg cholesterol/day |
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| Recommends that 5% of cal. come from omega-6 and omega-3 fatty acids |
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Enzymes that break down tryglceride molecules
Gastric and Pancreatic |
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Activated be an acidic environment in stomach
Acts on triglycerides |
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| Primary site for fat digestion causes cholecystokinin (cck) |
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Causes the release of pancreatic lipase
Digest emulsified fat |
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| Monoglycerides and Fatty Acids |
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| What fats are broken down into in the body |
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| Percentage of dietary fat that is absorbed |
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| Short and Medium Chain Fatty Acids |
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| Enters bloodstream through portal vein |
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Reform into triglycerides in the intestinal cells
Enter lymphatic system and finally in the cirulation |
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| The way fat is transported in the bloodstream |
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Synthesized by the small intestine
transports triglycerids to tissues (mainly mmuscle and adipose) |
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Very low density lipoprotein
synthersized by the liver
transports newly made tryglecerides and cholesterol and any leftover dietart lipids |
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Bad cholesterol
Synthersized by the liver
Transports mostly cholesterolto tissues
High-Fat diets decreases removal from blood |
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"Good Cholesterol"
Synthersized by the liver and intestine
Transfer cholesterol from body's dying cells and plaque to the liver for excretion
Higher levels are associated with lower risk of CVD |
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"Hardening of the Arteries"
Also known as
-Coronary Heart Disease (CHD)
-Coronary(cardio) Vascular Disease (CVD) |
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Total blood cholesterol >200mg/dl
Smoking (increase clotting)
Hypertension (>139/89)
Diabetes (guarentees development) |
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| Two sources of cholesterol |
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Liver and other cells throughout your body
Digestive Track
(together can build up in your bloodstream) |
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Low HDL (<40mg/dl)
menopause
Family History
Blood tryglecerides>200mg/dl
Obesity
-Fat around the waist
-Insulin resistance
(Inactivity) |
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Takes many years to develop
Begins with accumulation of lipid in the arteries
Gradually enlarge and develop into plaques (lesions) |
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| Stationary blood clot that closes off a blood vessel |
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| Stationary blood clot that closes off a blood vessel |
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| Blood clot that breaks loose (occurs in veins) Goes to heart, lungs, brain |
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Lifestyle Modification
-dietary chanfes
-regular exercise
Medical Intervention
-drugs
-surgery |
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Reduce dietary saturated fat and cholestrol
Increase MUFA and PUFA
Increase dietary fiber |
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Most diet-responsive blood lipid
Avoid overeating
Limit Alcohol
Limit simple sugars
Small frequent meals
Include fish in diet |
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Physical Activity
- 30-60 min/day brisk activity, most days of week
Don't smoke
Eat less total fat
Benecol, Take control
Moderate intake of alcohol also increase this |
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Drugs
-Statins (Zocor,Lipitor,Crestor)-reduce cholesterol synthesis
-Niacin-lower blood triglycerides
Surgery |
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| Bypass surgery (CABG-coronary artery bypass graft) |
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