Classification of Fats Flashcards

Questions and Answers

What are the functions of fat in the body?

Provides heat and energy, protects bones and important organs, provides a vessel for fat-soluble vitamins.

Which statement is true about saturated fats?

They are usually liquid at room temperature.

Food sources include olive oil and canola oil.

They contain double bonds between carbon atoms.

They are solid at room temperature. (correct)

What distinguishes unsaturated fats from saturated fats?

Unsaturated fats contain one or more double bonds between carbon atoms.

What characterizes monounsaturated fats?

They have only one double bond between carbon atoms. Signup and view all the answers

What are examples of polyunsaturated fats?

Olive oil, peanut oil, and canola oil. Signup and view all the answers

Trans fats are beneficial to health.

False Signup and view all the answers

What is hydrogenation?

The process of adding hydrogen to unsaturated fatty acids to make fat more solid. Signup and view all the answers

What causes rancidity in fats?

Chemical decomposition of fats, oils, and other lipids. Signup and view all the answers

Study Notes

Functions of Fat in the Body

Provides heat and energy necessary for bodily functions.
Protects bones and vital organs from injury.
Serves as a transport system for fat-soluble vitamins (A, D, E, K).

Saturated Fats

Found primarily in animal fats and typically solid at room temperature.
Characterized by the absence of double bonds between carbon atoms in fatty acids.
Not essential in the diet as the body can produce them.
Common sources include red meat, milk, cream, coconut oil, and palm oil.

Unsaturated Fats

Usually liquid at room temperature.
Defined by the presence of one or more double bonds where hydrogen can be added.
Can be further categorized into monounsaturated and polyunsaturated fats.

Monounsaturated Fats

Contain a single double bond between carbon atoms.
Examples include seed oils (like sunflower and corn) and omega fatty acids.
Essential fatty acids in this group include those from legumes, canola oils, linseeds, and oily fish; these must be obtained through diet.

Polyunsaturated Fats

Feature multiple carbon-carbon double bonds in their structure.
Commonly found in oils such as olive oil, peanut oil, and canola oil.

Trans Fats

Created when liquid vegetable oils undergo partial hydrogenation during processing, resulting in a more solid form.
Considered harmful to health due to their association with negative health effects.
Naturally present in some foods like butter, cheese, and certain meats, as well as in processed foods (pastries, cakes).

Hydrogenation

A chemical process in which hydrogen is added to unsaturated fatty acids.
Makes fats more solid and increases resistance to oxidation, prolonging shelf life.

Rancidity in Fats

Refers to the chemical decomposition of fats and oils, primarily caused by oxidation.
Results in off-flavors and smells, indicating that the fat has gone bad.

Description

Explore the essential functions of fats in the human body and understand the differences between saturated and unsaturated fats through these flashcards. This quiz will help reinforce your knowledge about dietary fats and their roles.