Term
| 1. Science has demonstrated that fat contains _____ and certain fats themselves are _____ and adequate dietary intake is essential to health. |
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Definition
| FAT-SOLUBLE VITAMINS; VITAMINS |
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Term
| 2. Americans consume more calories today than they did in the 1950’s; the ratio of fat to other macronutrients has _____ slightly. |
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Definition
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| 3. The health effects of dietary fat in the past half-century do not lie in the quantity of fat consumed, but in the historically unprecedented shift in the _____. |
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Definition
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Term
| 4. _____ refers to human fat tissue. |
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Definition
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Term
| 5. Dietary fat is broken down and converted to these 3 things. |
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Definition
| 1) TRIGLYCERIDES, 2) PHOSPHOLIPIDS, 3) STEROIDS |
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Term
| 6. Dietary fat is converted into _____ which are used primarily for energy. |
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Definition
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Term
| 7. Dietary fat is converted to _____, which have primarily structural roles. |
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Definition
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Term
| 8. Dietary fat is converted to steroids such as _____ and _____. |
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Definition
| PROSTAGLANDINS AND CHOLESTEROL |
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Term
| 9. These 3 dietary molecules can be used to synthesize lipids. |
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Definition
| 1) FATS, 2) CARBS, 3) PROTEIN |
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Term
| 10. Increasing dietary _____ and lowering _____ is a recommended dietary intervention to reduce triglycerides. |
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Definition
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Term
| 1. Triglycerides are composed of this. |
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Definition
| 3 FATTY ACIDS ATTACHED TO A GLYCEROL BACKBONE |
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Term
| 2. _____ contain 2 fatty acids. |
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Definition
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Term
| 3. Fats are generally classified according to free fatty acids in these 4 ways. |
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Definition
| 1) CLASSES WITH SUBCLASSES, 2) FAMILIES, 3) GEOMETRIC CONFORMATION, 4) DEPENDENCE ON DIETARY SOURCES |
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Term
| 4. These are the 3 fatty acid classes. |
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Definition
| 1) SATURATED FATS, 2) MONOSATURATED FATS, 3) POLYUNSATURATED FATS |
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Term
| 5. The term saturated refers to the _____. |
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Definition
| CARBONS BEING SATURATED WITH HYDROGEN |
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Term
| 6. In saturated fats there are _____ double bonds. |
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Definition
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Term
| 7. Saturated fatty acids are sub-classified by carbon chain length as _____, _____ and _____. |
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Definition
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Term
| 8. _____ means that at least one carbon-carbon double bond is present. |
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Definition
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Term
| 9. Unsaturated fats are classified into families based on the location of the _____ along the carbon backbone. |
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Definition
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Term
| 10. Further biochemical processing of the fatty acid occurs at the _____, so fats of the same family are processed in a similar manner. |
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Definition
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Term
| 11. The descriptor _____ is used to identify the first double bond when counting from the methyl (tail) end of the fatty acid, the portion that does not attach to glycerol. |
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Definition
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Term
| 12. When the first double bond is after the 3rd carbon, the fatty acid is placed into the _____ family. |
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Definition
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Term
| 13. The omega-3 metabolic pathway begins with _____, a polyunsaturated fat with 18 carbons and 3 double bonds. |
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Definition
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Term
| 14. The omega-6 metabolic pathway begins with _____, a polyunsaturated fat with 18 carbons and 2 double bonds. |
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Definition
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Term
| 15. The _____ and _____ of double bonds determines the molecule and its metabolism. |
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Definition
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Term
| 16. Omega-3 fatty acid metabolism breaks alpha-linolenic acid into either _____ or _____. |
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Definition
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Term
| 17. EPA is used for these 3 things. |
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Definition
| 1) PROSTAGLANDINS, 2) THROMBOXANES, 3) LEUKOTRIENES |
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Term
| 18. _____ is used in membranes of brain and eyes, and is a storage molecule for EPA. |
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Definition
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Term
| 19. Omega-6 fatty acid metabolism breaks linolenic acid into _____ then _____. |
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Definition
| GAMMA-LINOLENIC ACID TO ARACHIDONIC ACID |
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Term
| 20. Gamma-linolenic acid can be converted to _____. |
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Definition
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Term
| 21. _____ can be converted into prostaglandins, thromboxanes, leukotrienes, and lipoxins. |
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Definition
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Term
| 22. The naturally occurring monosaturated and polyunsaturated bonds are _____ double bonds, with the hydrogens that belong to the double bond on the same side of the molecule. |
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Definition
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Term
| 23. The cis geometry creates a _____ shape bend in the molecule. |
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Definition
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Term
| 24. In the _____ geometry of fats, the hydrogen molecules of the double bond are on opposite sides. It does not create a U-shape bend; rather it straightens the fatty acid making a shape similar to that observed in saturated fats with no double bonds. |
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Definition
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Term
| 25. Can humans synthesize the trans geometry of monosaturated and polysaturated fats? |
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Definition
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Term
| 26. Fatty acids are classified by dependence on _____. |
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Definition
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Term
| 27. If the fatty acid is required for human health and cannot be synthesized in the body, it is referred to as _____. |
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Definition
| ESSENTIAL (IT IS A VITAMIN) |
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Term
| 28. Both _____ and _____ are considered essential fats. |
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Definition
| ALPHA-LINOLENIC ACID AND LINOLEIC ACID |
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Term
| 29. Dietary fats high in _____are flax and walnut oils. |
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Definition
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Term
| 30. Large amounts of _____ are found in unrefined sunflower, corn and soybean oils. |
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Definition
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Term
| 31. These are 3 conditionally essential fats, that become essential under certain metabolic conditions. |
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Definition
| 1) GAMMA-LINOLENIC ACID, 2) EPA, 3) DHA |
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Term
| 32. Synthesis of gamma-linolenic acid, EPA, and DHA require the same rate-limiting enzyme which is _____. |
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Definition
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Term
| 33. The enzyme delta-6-desaturace has its activity impaired by high levels of _____, such as that which occurs in type 2 diabetes and metabolic syndrome. |
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Definition
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Term
| 34. These 3 things interfere with delta-6-desaturace activity. |
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Definition
| 1) HIGH LEVELS OF SATURATED FATS, 2) MONOUNSATURATED FATS, 3) INSULIN LEVELS |
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Term
| 35. Fats that are solid at room temperature are called _____, and those that are liquid at room temperature are generally called _____. |
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Definition
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Term
| 36. _____ is an exception to the rule, in that it is solid at ambient temperature in temperature climates, but liquid in tropical climates where it is cultivated. |
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Definition
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Term
| 37. More than _____ of the fatty acids in saturated animal fats are unsaturated. |
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Definition
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Term
| 38. _____ fat is the most unsaturated animal fat. |
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Definition
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Term
| 39. When fats are totally saturated, they are usually _____, and are not digested. |
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Definition
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Term
| 40. When fats are almost totally _____, they are well digested but they are very uncommon in the natural food supply. |
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Definition
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