Nutrition Chapter 3 Flashcards

Lipids and Fats

• Lipids is the umbrella term for all types of fats, including true fats, oils, lipoids, and sterols.
• Fat provides 9 kilocalories per gram, making it the most energy-dense macronutrient.

Functions of Fats

• Fats do not contribute to building scar tissue but do lubricate body tissues, pad vital organs, and provide energy.

Lean Meat Recommendations

• Round steak, pork tenderloin, and cottage cheese are recommended as lean meat options.

Fat Intake Guidelines

• Adults should aim for 20 to 35% of their total kilocalories to come from fat.
• To be labeled as "lean," a meat product must have no more than 10 grams of fat per 3.5-ounce serving.

Nutrition Transition in Developing Countries

• Availability of cheap energy-dense foods contributes to a dual challenge of underweight in children and overweight in adults.

Calculating Caloric Contribution from Fat

• In whole milk, 48% of its kilocalories come from fat, calculated by the formula: (grams of fat × 9) ÷ total kcal × 100.

Types of Fats

• Triglycerides make up the majority of fats found in diets and bodies.
• Saturated, monounsaturated, and polyunsaturated fats are classified based on the type of chemical bonds in their fatty acids.

Hydrogenation Process

• Hydrogenation is the process that adds hydrogen to vegetable fat, making it harder and extending shelf life.

High-Fat Food Items

• Spare ribs, cheddar cheese, and bologna are high-fat items that should be limited in a diet.

Oils and Saturated Fat

• Coconut oil is high in saturated fatty acids and is advised to be avoided in a healthy diet.

Test your knowledge on fats and lipids with these flashcards from Nutrition Chapter 3. Each card presents questions related to the functions, definitions, and calorie content of fats. Perfect for students looking to strengthen their understanding of nutrition concepts.