Fats & Nuts Quiz

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the primary function of fats in the body?

Building muscle

Providing energy (correct)

Regulating body temperature

Transporting oxygen

Which of the following statements about lipids is correct?

Lipids dissolve in solvents like ether and benzene (correct)

Lipids are soluble in water

Lipids are primarily carbohydrates

Lipids only originate from animal sources

What type of lipid is formed when one mole of glycerol combines with one mole of fatty acid?

Diglyceride

Lipoprotein

Monoglyceride (correct)

Triglyceride

What percentage of body fat is approximately seen in women?

25% (C) Signup and view all the answers

Which of the following lipids is involved in the formation of hormones and cholesterol?

Phospholipids (D) Signup and view all the answers

What is the composition of fats in terms of basic elements?

C, H, and O (C) Signup and view all the answers

Which of the following best describes compound lipids?

They include phospholipids and glycolipids. (B) Signup and view all the answers

What type of energy does fat provide compared to carbohydrates and proteins?

Twice the energy (A) Signup and view all the answers

What is a common health risk associated with excessive consumption of saturated fatty acids?

Cardiovascular health issues (D) Signup and view all the answers

Which of the following fats is considered a saturated fat?

Butter (D) Signup and view all the answers

What is the recommended maximum daily intake of dietary cholesterol?

300 mg/day (C) Signup and view all the answers

Which type of fat should ideally contribute no more than 15% of total energy in the diet?

Monounsaturated fats (C) Signup and view all the answers

What is the ideal n-6/n-3 fatty acid ratio in the diet?

5:1 to 10:1 (D) Signup and view all the answers

Which phospholipid is found in egg yolk and known for its emulsifying effects?

Lecithin (Phosphatidylcholine) (D) Signup and view all the answers

What type of fats are typically liquid at room temperature?

Polyunsaturated fats (D) Signup and view all the answers

Which statement about saturated fatty acids is correct?

They can produce carcinogenic substances when heated. (C) Signup and view all the answers

What happens to the amount of trans fatty acids during the hydrogenation process of margarine?

It increases (A) Signup and view all the answers

Which vitamin is NOT commonly added to margarine?

Vitamin C (B) Signup and view all the answers

What is the maximum amount of trans fat allowed in foods according to the regulations mentioned?

2 grams per 100 grams of total fat (A) Signup and view all the answers

What purpose do emulsifiers serve in margarine?

Stabilize mixtures (C) Signup and view all the answers

How much fat is typically present in table margarines?

80% (A) Signup and view all the answers

Which of these is an antimicrobial agent commonly found in margarine?

Sorbic acid (D) Signup and view all the answers

What can be affected negatively by high trans fat consumption?

Blood lipids (B) Signup and view all the answers

Which country has reduced trans fat levels in margarine spreads to below 1% since 2007?

Turkey (C) Signup and view all the answers

What is one of the main functions of fats in cooking?

To enhance the flavor of dishes (D) Signup and view all the answers

What is a key characteristic of clarified butter (Ghee)?

Usually found in a solid state (C) Signup and view all the answers

Which fatty acid makes up the majority of olive oil's composition?

Monounsaturated fatty acids (C) Signup and view all the answers

What process is used to produce olive oil without altering the fruit’s natural qualities?

Mechanical or physical processes like washing and filtration (A) Signup and view all the answers

What is the primary health benefit of olive oil compared to other oils?

Richness in monounsaturated fatty acids (A) Signup and view all the answers

Which statement about the temperatures used for clarified butter (Ghee) production is true?

It is produced using low heat to skim foam (D) Signup and view all the answers

Which component of fats plays a significant role in emulsifying properties?

Polyunsaturated fatty acids (C) Signup and view all the answers

What is true about the physical properties of olive oil?

Its color can vary from yellow to green (C) Signup and view all the answers

What characteristic primarily contributes to olive oil's resistance to oxidation?

Presence of tocopherols and phenolic compounds (A) Signup and view all the answers

What process is applied to oils to keep them clear at room temperature?

Winterization (A) Signup and view all the answers

What is a common characteristic of refined vegetable oils compared to olive oil?

Their aroma is milder. (A) Signup and view all the answers

What is a primary benefit suggested for coconut oil?

Preventing Alzheimer’s disease (C) Signup and view all the answers

Why should coconut oil be stored in dark, cool places?

To reduce oxidation (A) Signup and view all the answers

Which of the following oils is noted for having a strong aroma and thick consistency at room temperature?

Coconut oil (D) Signup and view all the answers

How is margarine produced?

By hydrogenating oils with high linoleic acid content (D) Signup and view all the answers

What types of substances cause cloudiness in oils at low temperatures that need to be removed during winterization?

Saturated glycerides (B) Signup and view all the answers

What happens to the smoke point of oil when free fatty acids are present?

It decreases. (B) Signup and view all the answers

What is a harmful effect of oxidized triglycerides?

They are harmful to human health. (C) Signup and view all the answers

What is indicated by a change in the iodine number during frying?

The oil's fatty acid composition has altered. (D) Signup and view all the answers

Which of the following statements is true about acrolein?

It forms during frying. (A) Signup and view all the answers

What is the recommended maximum temperature range for frying food?

175-200°C. (B) Signup and view all the answers

Which of the following is NOT a recommended practice while frying food?

Overcrowd the frying pan. (D) Signup and view all the answers

What should be done to store frying oil after use?

Cool it and transfer it to a glass jar. (A) Signup and view all the answers

How many times can frying oil be reused if its quality is suitable?

Three times. (D) Signup and view all the answers

Study Notes

Fats & Nuts (with Hard Shells)

Fats are lipids, parts of animal and plant tissues insoluble in water but dissolve in fat solvents like ether, benzene, and chloroform.
Fats are an energy source for organisms. One gram of fat equals nine kilocalories (kcal) of energy, whereas a gram of protein or carbohydrate equals four kcal each.
Lipids are categorized into simple lipids (e.g., fats, waxes), compound lipids (e.g., phospholipids, glycolipids, lipoproteins), and derived lipids (e.g., steroids).
Fats are esters of fatty acids made of a glycerol molecule.
Glycerides are named based on the number of fatty acids they contain (e.g., monoglyceride, diglyceride, triglyceride).
One mole of glycerol plus one mole of fatty acid yields a monoglyceride, one mole of glycerol plus two moles of fatty acids yields a diglyceride, and one mole of glycerol plus three moles of fatty acids yields a triglyceride.
Fats play various roles in the body, including energy storage, thermal regulation, organ protection, nerve insulation, and are essential components of cell membranes.
Body fat percentage varies, approximately 25% for women and 15% for men.
Fats facilitate the absorption and transport of fat-soluble vitamins (A, D, E, K) and other essential compounds for the body.
Fats slow gastric emptying, which contributes to a feeling of satiety, and enhance the flavor and texture of food.
Fats are broken down into fatty acids in the digestive system and absorbed.
Short-chain fatty acids are absorbed from the small intestine and transported to the liver via the portal vein. Long-chain fatty acids are absorbed from the small intestine and transported to the liver via the lymphatic system.
Absorbed fat is stored in adipose tissue as an energy reserve and used for energy generation.
Fat combines with proteins to form lipoproteins, which transport fats in the bloodstream.
Cholesterol is used to produce steroid hormones and bile acids.
Non-essential fatty acids are synthesized as needed.
Fats are found in visible forms (e.g., vegetable oils, butter, margarine, tallow, lard, chicken skin, and visible fat on red meat) and invisible forms (naturally present in foods like organ meats, cakes, pastries, and processed meat products).

Fatty Acids Classified Based on Various Characteristics

Fatty acids are categorized according to the number of carbon atoms (e.g., short-chain, medium-chain, and long-chain fatty acids), the type of bonds between carbon atoms (e.g., saturated, monounsaturated, and polyunsaturated), or their synthesis in the human body (e.g., essential and non-essential fatty acids).
Short-chain fatty acids have less than six carbons.
Medium-chain fatty acids have 6-10 carbons.
Long-chain fatty acids have more than 10 carbons.
Saturated fatty acids do not contain double bonds.
Unsaturated fatty acids contain at least one double bond. Monounsaturated fatty acids contain a single double bond, whereas polyunsaturated fatty acids contain multiple double bonds.
Essential fatty acids are not produced by the body and must be obtained from the diet.
Non-essential fatty acids are produced by the body.
Examples of fatty acids include oleic acid, linoleic acid, and alpha-linolenic acid.

Fats-Digestion and Absorption

Fats are mechanically broken down in the mouth.
Some short and medium chain fatty acids are separated from triglycerides in the stomach.
Bile mixes with fats in the duodenum, emulsifying them.
Emulsified fats are broken down by pancreatic lipase.
The resulting diglycerides, monoglycerides, triglycerides, and fatty acids are absorbed into the bloodstream.

Fats-Metabolism

Absorbed fat is stored in adipose tissue as an energy reserve.
Fats are used for energy production.
Fats combine with proteins to form lipoproteins for transport in the bloodstream.
Cholesterol is used to produce steroid hormones and bile acids.
Non-essential fatty acids are synthesized as needed.

Fats-Sources in Food

Visible fats include liquid oils, butter, margarine, tallow, lard, chicken skin, and visible fat on red meat.
Invisible fats are naturally present in foods such as organ meats, cakes, pastries, and processed meat products.

Properties of Fats Based on Fatty Acid Composition

Fats high in saturated fatty acids are solid at room temperature
Fats high in unsaturated fatty acids are liquid at room temperature
Saturated fatty acids are typically found in animal-based foods.
Unsaturated fatty acids are typically found in plant-based foods.
Coconut is an exception with saturated fatty acids.

Health Risks of Saturated Fatty Acids (SFA)

Excessive consumption can pose a risk to cardiovascular health.
Exposure to high temperatures can produce carcinogenic substances.
SFA is found in foods such as butter, lard, tallow, and cream.

Types of Fats

Saturated fats (e.g. butter, hard margarine, tallow, lard, full-fat dairy products, meat) are solid at room temperature.
Monounsaturated fats (e.g., olive oil, hazelnut oil) are liquid at room temperature.
Polyunsaturated fats (e.g. sunflower oil, corn oil, fish oil, flaxseed, walnuts) are liquid at room temperature.

Fatty Acid Composition of Common Food Fats

Animal-based foods and tropical oils (coconut and palm) primarily contain saturated fatty acids.
Plant-based oils like olive and canola are rich in monounsaturated fatty acids.
Many vegetable oils are rich in polyunsaturated fatty acids (PUFA), such as omega-3 and omega-6 fatty acids.

Dietary Fat Intake Recommendations

Daily fat intake should be 20-35% of daily energy consumption
Saturated fat should comprise less than 7% of the daily energy intake
Monounsaturated fat intake should be less than 15%.
Polyunsaturated fat intake should be less than 8-9%.
Dietary cholesterol intake should be less than 300 milligrams daily.
The n-6/n-3 ratio of fatty acids should be between 5:1 and 10:1.

Hard-Shelled Nuts (HSN)

HSN are a good source of macronutrients such as fats, proteins, and carbohydrates and micronutrients such as minerals and vitamins.
Bioactive compounds such as tocopherols, tocotrienols, phytosterols, phytostanols, terpenoids and sphingolipids and essential fatty acids.
Phytochemicals such as phenolic acids, flavonoids, stilbenes, lignans, tannins, proanthocyanidins, carotenoids, and alkaloids are also found.
HSN possess antioxidant and radical scavenging activity, anticarcinogenic potential, antimutagenic potential and antiproliferative potential.
The beneficial properties contribute to their protective effects against diseases and conditions.
Roasting raises HSN energy content.
Fresh < Dried < Roasted HSN in energy terms.
HSN contain phytosterols and sphingolipids.
About half of the total fat content is unsaturated fatty acids.
Many nuts are rich in oleic, linoleic and alpha-linolenic acids.
Walnuts have the highest alpha-linolenic acid (ALA).
HSN are a source of plant-based proteins with high levels of aspartic and glutamic acid, and arginine.
HSN have low amounts of isoleucine and lysine.
Some HSN have higher levels of methionine and cysteine, especially in almonds. -
The level of histidine in all HSN is high.
High lysine/arginine ratio is linked to increased risk of hypercholesterolemia and atherosclerosis.
High levels of arginine and glycine can reduce the risk of chronic degenerative conditions.
Low levels of CHO and fiber; almonds, pistachios, and hazelnuts have the highest fiber.
Some key vitamins and minerals in HSN are folic acid, niacin, vitamin E, Copper and Magnesium.
Nuts are prone to aflatoxin contamination if stored improperly, which is important to account for.
Packaged nuts are preferred for storage.
Shelled nuts should be preferred when buying, and loose products should be kept on closed counters.

Storage of Frying Oils

Cool the oil in the pan until lukewarm.
Strain the oil and store in a glass jar with a tight lid.
Store in cool, dark, and dry environment.
Wrap in aluminum foil if necessary.

Saponification

Mixing oil with an alkali results in the hydrolysis of ester bonds, forming fatty acid salts.
This process, called saponification, can be used to produce soap.
Fatty acids with lower molecular weights lead to higher saponification numbers and bind more sodium or potassium.

Rancidity

Oils oxidize during storage, primarily from double bonds in fatty acids.
The oxidation process yields hydrogen peroxide, continuing to oxidize other fatty acids.
New molecules with varying characteristics and a rancid taste and odor develop.
Factors affecting rancidity include higher temperatures, exposure to light, use of metal containers, and higher moisture content.
The presence of antioxidants and the addition of sugar to baked goods help delay rancidity.

Use of Oils-Frying

The smoke point of an oil is the lowest temperature at which volatile gases, decomposition products of the oil, are visibly released at a noticeable rate
Selecting appropriate oils based on smoke point is critical.
High smoke points are preferred when frying to avoid harmful compounds like acrolein.
Frying temperature should be 160-200°C.
Checking the temperature is done with a thermometer or by dropping a piece of bread into the oil, and waiting for it to brown within 50 seconds.
Foods with higher moisture warrant lower frying temperatures to avoid them becoming raw inside. Foods with low moisture allow higher temperatures for better penetration.
Changes from frying include the formation of free fatty acids, monoglycerides and diglycerides, and polymerization. Acrolein can also be formed, which is harmful. The color and taste of the oil, and the nutritional value can change, too.
Proper storage of frying oil (in a cool, dark, and dry place with a tight lid) is important to maintain quality.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge on fats, lipids, and their roles in biology. This quiz covers the structure of fats, types of lipids, and their significance as an energy source. Challenge yourself with questions about glycerides and fatty acids!