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Questions and Answers
Which lipid type serves as the primary building block for cell membranes?
Which lipid type serves as the primary building block for cell membranes?
Which of the following denotes the main distinction between fats and oils, based on the information provided?
Which of the following denotes the main distinction between fats and oils, based on the information provided?
Which of the following is NOT an example of a steroid?
Which of the following is NOT an example of a steroid?
In the context of nutrition, the term 'lipids' is most appropriately used to refer to which combination of the following?
In the context of nutrition, the term 'lipids' is most appropriately used to refer to which combination of the following?
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Which of the following lipids are considered indigestible?
Which of the following lipids are considered indigestible?
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What distinguishes different triglycerides from one another?
What distinguishes different triglycerides from one another?
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Which of the following is a characteristic of a saturated fatty acid (SFA)?
Which of the following is a characteristic of a saturated fatty acid (SFA)?
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What is the primary role of fats in relation to vitamins in the body?
What is the primary role of fats in relation to vitamins in the body?
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Alpha-linolenic acid (ALA) is best described as which type of fatty acid?
Alpha-linolenic acid (ALA) is best described as which type of fatty acid?
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Where is palmitic acid typically found?
Where is palmitic acid typically found?
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Flashcards
Lipids
Lipids
Fats and oils, including triglycerides, phospholipids, and steroids.
Triglycerides
Triglycerides
Fats and oils that serve as energy storage in food and body, solid at room temp (fats) and liquid (oils).
Phospholipids
Phospholipids
Key components of cell membranes, helping cells maintain structure and function.
Hydrogenated fats
Hydrogenated fats
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Rancidity
Rancidity
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Fatty Acids
Fatty Acids
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Saturated Fatty Acid (SFA)
Saturated Fatty Acid (SFA)
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Unsaturated Fatty Acid (UFA)
Unsaturated Fatty Acid (UFA)
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Functions of Fats
Functions of Fats
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Study Notes
Fats
- Fats are a vital component of a healthy diet.
- They are a type of lipid.
- Fats are made up of a glycerol molecule and three fatty acids.
- Fats and oils are both triglycerides.
- Fats are solid at room temperature while oils are liquid.
Lipids
- Lipids include triglycerides, phospholipids, and steroids.
- Triglycerides are the primary form of fat in food and the body.
- Phospholipids are important components of cell membranes.
- Steroids include cholesterol, vitamin D, and some hormones.
Triglycerides
- Triglycerides are composed of glycerol and three fatty acids.
- Different combinations of fatty acids create different types of triglycerides.
- Most fats are a mixture of various triglycerides.
Fatty Acids
- Fatty acids are chains of carbon atoms with hydrogen atoms attached.
- They have a carboxyl group (-COOH) at one end and a methyl group (-CH₃) at the other.
- Fatty acids can be saturated, monounsaturated or polyunsaturated.
- Saturated fatty acids have only single bonds between carbon atoms.
- Monounsaturated fatty acids have one double bond between carbon atoms.
- Polyunsaturated fatty acids have more than one double bond.
Types of Fatty Acids
- Saturated fatty acids (SFAs): have no double bonds.
- Monounsaturated fatty acids (MUFAs): one double bond.
- Polyunsaturated fatty acids (PUFAs): more than one double bond (omega-3 and omega-6).
Fatty Acid Composition of Foods
- Most food fats contain mixtures of SFAs, MUFAs, and PUFAs.
- Animal fats and tropical oils are generally high in SFAs.
- Some vegetable oils are rich in MUFAs (olive oil, canola oil).
- Other vegetable oils are rich in PUFAs.
- Essential fatty acids (EFAs) must be obtained from the diet.
Functions of Fats in the Body
- Concentrated source of energy.
- Energy storage.
- Storage and transport of fat-soluble vitamins.
- Sources of essential fatty acids.
- Body insulation.
- Protection of inner organs.
- Palatability of food and satiety.
Food Sources of Fats and Oils
- Saturated fats: Found in meat, butter, whole milk, coconut oil, palm oil.
- Unsaturated fats: Found in oils (olives, peanuts, avocado), nuts, and seeds.
Melting Point of Fats
- Fats with more saturated fatty acids have higher melting points (solid at room temperature).
- Fats with more unsaturated fatty acids have lower melting points (liquid at room temperature).
Hydrogenation
- Hydrogenation is an industrial process to turn unsaturated fatty acids into saturated ones.
Artificial Trans Fats
- A side effect of partial hydrogenation is the production of artificial trans fats.
- These industrial by-products raise the risk of heart disease, inflammation, type-2 diabetes, and possibly cancer.
Cis and Trans Fatty Acids
- Most unsaturated fatty acids are in the cis form.
- A small number of trans fatty acids occur naturally in milk.
- Industrially processed foods often contain trans fats.
Trans Fats
- Trans fats lower 'good' cholesterol and raise 'bad' cholesterol.
- Trans fats increase the risk of heart disease, inflammation, type-2 diabetes, and possibly cancer.
- Partially hydrogenated fats are now classified as contaminants in many countries.
Rancidity
- Lipolytic rancidity: Microbes produce an enzyme that breaks triglycerides into short fatty acids, leading to off-flavors like butter or cheese.
- Oxidative rancidity: Unsaturated fatty acids oxidize, releasing free radicals, damaging cells, proteins, DNA, leading to an unpleasant smell or taste.
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Description
Explore the essential roles of fats and lipids in a healthy diet through this quiz. Understand the structure of triglycerides, the types of fatty acids, and their importance in nutrition. Test your knowledge about how these components function in the body.
