chapter 5 nutrition

1. Know the three classes of fat

What is the best known example of a sterol?

• 95 percent of dietary fat and stored fat ..... glycerol + 3 fatty acids
When we say “fat,” we generally mean ____________

Energy from fat should provide ___ to ___ percent of the total energy in the diet; intakes of saturated fat, trans fat, and cholesterol should be kept low

1. When low on fuel, the body draws on its stored ____ for energy.

Fat cells respond to the call for energy by dismantling stored fat molecules and releasing fat components into the ___________.

________ _______ make up most of the added fat in the U.S. diet.

These fats provide about __ grams of pure fat, providing ___calories
1 tsp oil or shorteningb.
1 ½ tsp mayonnaise, butter, or margarinec.
1 tbl regular salad dressing, cream cheese, or heavy creamd.
1 ½ tbl sour cream

__________—A sterol present in all animal tissues.

Free __________ is a component of cell membranes and serves as a precursor for steroid hormones, including estrogen, testosterone, aldosterone, and bile acids.

________ ___________—Consumed from foods of animal origin, including meat, fish, poultry, eggs, and dairy products.

Plant foods, such as grains, fruits and vegetables, and oils from these sources contain no dietary ____________.

_________ serves as the raw material for
1. Bile
2. Vitamin D
3. Steroid hormones including the sex hormones

Consume less than __ percent of calories from saturated fatty acids and less than ____ mg/day of cholesterol, and keep trans fatty acid consumption as low as possible.

__ __ __ is larger, lighter, and richer in cholesterol. Delivers cholesterol and triglycerides from the liver to the tissues.

_ _ _ – smaller, denser, and packaged with more protein. scavenge excess cholesterol and phospholipids from the tissues for disposal

_________ ___________Travels in the blood in distinct particles containing both lipids and proteins. Three major classes of lipoproteins are found in the serum of a fasting individual: low-density lipoprotein (LDL), high-density lipoprotein (HDL), and very-low-density lipoprotein (VLDL). Another lipoprotein class, intermediate-density lipoprotein (IDL), resides between VLDL and LDL; in clinical practice, IDL is included in the LDL measurement.

. LDL are made from _______ after they have donated many of their triglycerides to body cells.

. LDL are made from _______ after they have donated many of their triglycerides to body cells.

Linoleic acid and linolenic acid

1._________ acid is the “parent” member of the omega-6 fatty acid family

Linoleic is Abundant in ___________ oils

b. Linoleic acid can be converted to other members of this family, for example, ___________ acid

2. Linolenic acid is the “parent” member of the omega-____ fatty acid family – Linolenic acid can be converted to other members of this family, for example, _____ and _____

Most Americans get mostly omega-___ from vegetable oils, salad dressings, and margarine and they need to balance this with more _______

Average U.S. intake of EPA and DHA is ____ mg/day AND Recommended is ______ mg/day (about ___ fatty fish meals per week) to reduce CVD

Cardiovascular deaths occur less frequently in countries with higher intakes of _____ AND _____ from seafood.

Food Sources of Omega-__ Fatty Acids

– The number one dietary determinant of LDL cholesterol is ________ _______.

Elevated blood cholesterol is a risk factor for cardiovascular disease. Among major dietary factors that raise blood cholesterol, _____ fat and ________ fat intakes are most influential.

Trans fats act like saturated fats in the body.. Consumers should not lose sight of __________ fats as the main dietary risk factor for heart and artery disease.

A lot of trans fatty acids formed during ____________

Consuming ______ fat poses a risk to heart and arteries by:a. Raising blood LDL cholesterol
b. Lowering blood HDL cholesterol
c. Increasing tissue inflammation, a key player in heart diseased.

___________ fats:
a. Resist rancidity; more resistant to oxidation
b. Are firmer textured; more spreadable
d. Have a higher smoking point than unsaturated oilse.
Are unhealthy

______________ and ____________ fats are the two unsaturated fats. They're found mainly in many fish, nuts, seeds and oils from plants. Some examples of foods that contain these fats include salmon, trout, herring, avocados, olives, walnuts and liquid vegetable oils such as soybean, corn, safflower, canola, olive and sunflower.