Term
| 1. _____ and _____ are generally solid at room temperature. |
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Definition
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Term
| 2. _____ are generally oils at room temp. |
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Definition
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Term
| 3. Saturated and trans fats have a _____ shape, which allows for more dense packing. |
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Definition
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Term
| 4. The _____ confers a bent irregular shape, which makes the fatty acids less densely packed liquids. |
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Definition
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Term
| 5. Cis-double bonds are biochemically reactive with oxygen, therefore a fat with more _____ is more prone to oxidation generally described as a stale, rancid or fishy smelling. |
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Definition
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Term
| 6. _____ and _____ fats have a long shelf life, and can be exposed to high heat such as grilling and deep frying. |
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Definition
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Term
| 7. _____ fats have a shorter half-life and can be used for cooking, but not deep frying. |
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Definition
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Term
| 8. These 4 oils are recommended for cooking because they are predominantely monounsaturated. |
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Definition
| 1) SESAME, 2) HAZELNUT, 3) OLIVE, 4) CANOLA |
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Term
| 9. _____ fats have a short shelf life and should be refrigerated or even stored in the freezer. |
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Definition
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Term
| 10. Polyunsaturated fats should be used on salads and as toppings, since cooking with polyunsaturated fats induces _____. |
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Definition
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Term
| 11. The gummy residue in salad bowls, filter-less coffee machines, and frying pans is due to the polymers that are formed with _____. |
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Definition
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Term
| 12. The more readily oxidizable oils have historically been consumed as nuts, seeds, and plants, where various _____ protect the oils from oxidation. |
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Definition
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Term
| 13. 2 reasons why unrefined fats and oils that are oxidized are not available for energy or structural purposes. |
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Definition
| 1) THEY ARE EITHER IN A POLYMERIZED UNSTABLE FORM, 2) THEY CONTAIN TOXIC COMPONENTS |
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Term
| 14. Natural antioxidants usually found in the seed oils are lost when the seed oils are extracted with _____. |
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Definition
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Term
| 15. _____ are predominately fat soluble, and therefore can be concentrated in fats and oils, and have been shown to contribute to the oxidative process of fats. |
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Definition
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Term
| 16. The effects of refinement and pesticides on oils are in addition to the direct adverse effects of nutrient removal and _____ (a chemical compound that is foreign to a living organism) on human health. |
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Definition
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Term
| 17. The food industry has developed a processing method called _____ to avoid rancidity and change in the physical properties of oils into solid fats. |
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Definition
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Term
| 18. By _____, a liquid vegetable oil can be converted into a viscous oil or solid fat, such as butter-like spreads, margarine and Crisco. |
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Definition
| STRAIGHTENING DOUBLE BONDS |
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Term
| 19. Distorting the double bond’s geometry decreases its ability to react with oxygen, which in turn prevents fats from going _____, or requiring _____. |
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Definition
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Term
| 20. _____ provides the good industry a greatly expanded market for American grown crops. |
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Definition
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Term
| 21. The disadvantages of partial hydrogenation are its adverse health effects, most notably the synthesis of _____. |
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Definition
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Term
| 22. Trans-fats currently comprise approximately _____% of the US fat intake. |
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Definition
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Term
| 23. Avoiding _____ and exploring less harmful methods of _____ are critical to public health. |
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Definition
| TRANS-FATS; FOOD PROCESSING |
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Term
| 24. What food has the worst amount of trans fats? |
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Definition
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Term
| 25. _____ and _____ oils are when solvents were not used to extract oil from seeds or nuts. |
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Definition
| COLD PRESSED; AND EXPELLER PRESSED |
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Term
| 26. _____ oil is the first oil to be extracted. |
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Definition
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Term
| 27. _____ oil is of no significance. |
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Definition
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Term
| 28. _____ oil meets federally established criteria for organic, which has been shown to contain less pesticide contamination. |
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Definition
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Term
| 29. _____ oil contains trans fats. |
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Definition
| PARTIALLY HYDROGENATED OIL |
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Term
| 30. Another way to suspect the presence of _____ is when the sum of saturated, monounsaturated, and polyunsaturated fat content is less than the total fats. |
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Definition
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Term
| 31. _____ oil is safe. It is when the seeds and nuts are roasted before extracting the oil. This makes the oils taste more flavorful. |
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Definition
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Term
| 32. _____ oils may impose a health risk depending on what was modified, but it may also reduce pesticide content. |
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Definition
| GENETICALLY MODIFIED ORGANISM (GMO) |
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Term
| 33. _____ oils are unprocessed to help retain nutrients. |
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Definition
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Term
| 34. _____ of oils is not labeled, although organic has been shown to have less contamination. |
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Definition
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Term
| 35. Polyunsaturated oils should be _____ upon opening and the expiration date observed to avoid oxidation after purchase. |
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Definition
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Term
| 36. _____ is a newer method of making plant oils, not yet indicated on the label. |
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Definition
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Term
| 37. _____ on the label means that the portion size is small enough that the total fat falls below labeling criteria. |
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Definition
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Term
| 38. Does fat-free on a label mean the food is really fat free? |
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Definition
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Term
| 39. Unsaturated oils should have a clearly marked _____; rancidity occurs from oxidized fats and generally smells like stale potato chips. |
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Definition
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Term
| 40. Fat usually represents between _____% of the individuals diet in the western world. |
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Definition
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Term
| 41. Keeping with the range of fat that has been recommended in recent years: _____% for inactive people on moderate calories, _____% for active people on adequate calories, and _____% for infants and active, growing children. |
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Definition
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Term
| 42. In summary, both total and proportional fat intake should increase with _____. |
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Definition
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Term
| 43. The most metabolicallya active times for metabolism are in the _____ and in _____. |
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Definition
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Term
| 44. Approximately 50% of the caloric value of human milk is derived from _____. |
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Definition
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Term
| 45. Human milk has a unique fatty acid composition in that it is 40-50% _____, 35% _____, and 15-20% _____. |
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Definition
| SATURATED, MONOUNSATURATED, POLYUNSATURATED |
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Term
| 46. Of the saturated fatty acids made in the mammary gland, up to 18% can be fatty acids called _____ and _____. These 2 fatty acids have microbial properties which have been shown to confer the breast-fed infant protection against lipid-coated viruses, bacteria, and protozoa. |
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Definition
| LAURIC ACID AND CAPRIC ACID |
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Term
| 47. _____ is a fat in coconut that behaves as a MCT. |
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Definition
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Term
| 48. Maternal consumption of _____ was shown to interfere with proper levels of the elongated omega-3 fat DHA in the brains of infants. |
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Definition
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Term
| 49. Trans fatty acids found in human milk were found to correlate significantly with decreased _____ in infants. |
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Definition
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Term
| 50. Childhood growth includes proliferation of _____ to accommodate dietary excess. |
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Definition
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Term
| 51. Person’s who become obese in adolescence develop _____ than healthy weight adolescents. |
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Definition
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Term
| 52. Obesity developed in adult hood is associated with a more modest increase in _____ and a large increase in _____. |
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Definition
| FAT CELL NUMBER; FAT CELL SIZE |
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Term
| 53. Weight reduction in adulthood is associated with a decrease in _____. |
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Definition
| FAT CELL SIZE NOT!!!! FAT CELL NUMBER |
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Term
| 54. In light of childhood obesity and its potentially lifelong consequences, the suggestion of a childhood low-fat diet is raised to _____. |
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Definition
| REDCUE TOTAL CALORIE INTAKE |
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Term
| 55. Should a child have a restricted fat diet? |
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Definition
| NO IT MAY CAUSE A CHILD TO DEVELOP GROWTH AND HEALTH PROBLEMS |
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Term
| 56. Some childhood seizures respond to a high-fat diet, which induces _____. |
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Definition
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Term
| 57. The _____ diet is associated with weight loss rather than weight gain in contrase to most neuroleptic medications. |
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Definition
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Term
| 58. High intake of omega-6 fats has been shown to depress _____. |
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Definition
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Term
| 59. _____ are trans-fat’s found in nature. It is a collective term used to describe a mixture of isomers of linoleic acid with conjugated double bonds. |
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Definition
| CONJUGATED LINOLEIC ACIDS (CLA’S) |
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Term
| 60. CLA’s contain a double bond with the _____ geometry synthesized by microorganisms in the stomach of ruminant animals such as cows and sheep. Therefore, dietary sources are dairy products and the meat of ruminant animals. |
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Definition
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Term
| 61. A safe and effective approach to consume CLA’s is by eating _____; it’s consumption is associated with weight reduction and improvement of body composition. Effects are primarily attributed with vitamin D, calcium, and probiotics. |
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Definition
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Term
| 62. _____ are saturated fats 6-12 carbons long, which transit rapidly through the intestincal tract, and are absorbed directly into the portal vein without being attached to chylomicrons. |
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Definition
| MEDIUM CHAIN TRIGLYCERIDES (MCT’S) |
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Term
| 63. _____have been shown to enhance body composition by inducing satiety and facilitating fat metabolism. |
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Definition
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Term
| 64. MCT’s can be transported into the inner mitochondria for ATP synthesis independent of _____. |
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Definition
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Term
| 65. Dietary intake of _____ favors fat metabolism and is of interest to both endurance athletes and dieters. |
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Definition
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Term
| 66. The limiting disadvantage is that MCT’s when dosed above 30g may cause _____ and _____, and even 30g is intolerable to many people. |
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Definition
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Term
| 67. _____is composed of 50% lauric acid, a saturated fat that is 12 carbons long and only partially transported by chylomicrons, thereby exhibiting some characteristics of the shorter MCT’s, but it is better tolerated. |
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Definition
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Term
| 68. _____ are supplemented to limit the glucocorticoid medications required to manage chronic conditions such as asthma, arthritis, and inflammatory bowel disease. |
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Definition
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Term
| 69. By reducing the amount of a _____ known to adversely affect body composition, omega-3 fats improve body composition secondarily. |
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Definition
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Term
| 70. 4 nutritious recommendations to lower |
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Definition
| 1) USE PLANT STEROLS AND STANOLS, 2) AVOID TRANS-FATS, 3) OMEGA- 3’S |
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Term
| 71. Daily consumption of _____ is important for maintaining a fat burning metabolism. |
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Definition
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Term
| 72. Essential fatty acids are generally used for phospholipids in _____, rather than converted into triglycerides for storage and adipose tissue. |
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Definition
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Term
| 73. Metabolism of adipose stores is associated with the lower plasma levels of _____, and may accompany extensive weight reduction. |
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Definition
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Term
| 74. Without dietary fat the gallbladder is unable to empty and can form _____. |
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Definition
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Term
| 75. Since endurance exercise depletes muscle glycogen stores, any dietary intervention that favors beta-oxidation of fats (fat burning) potentially spares muscle _____, and enhances endurance. |
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Definition
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Term
| 76. Athletes who consume _____ 1-4 hours before competition, did not demonstrate increased fat metabolism during exercise. |
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Definition
| MIXED LONG CHAIN TRIGLYCERIDES (LCT’S) |
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Term
| 77. Conversely _____ can enhance beta-oxidation in endurance athletes, although gastrointestinal intolerance limits use. |
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Definition
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Term
| 78. Polyunsaturated fats are preferentially incorporated into cell membranes, and dietary intake of _____ favorably alter membrane properties. |
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Definition
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Term
| 79. Increasing omega-3 fats in _____ improves oxygenation of tissue, and in _____ it may improve energy production. |
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Definition
| RBC MEMBRANES; MITOCHONDRIAL MEMBRANES |
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Term
| 80. _____ in general is effective at creating satiety and maintaining metabolic rate. |
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Definition
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Term
| 81. _____ fats are harmful; adverse effects on lipid profile and cell membranes, especially important to avoid during pregnancy, lactation and athletic performance. |
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Definition
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Term
| 82. _____ fats provide a limited benefit at improving body composition, insufficient safety data for supplementation, especially since they are trans-fats. |
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Definition
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Term
| 83. _____ fat supplemented at 360mg daily is effective for persons with inhibited delta-6-desaturase. |
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Definition
| GAMMA-LINOLENIC ACID (GLA) |
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Term
| 84. If fish oil is taken at _____g daily it is effective at reducing exercise-induced asthma and tissue damage, improving membrane fluidity and red blood cell deformability. |
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Definition
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Term
| 85. _____ is a source of the essential omega-3 fat linolenic acid. It is ineffective in persons with inhibited delta-6-desaturase. |
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Definition
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Term
| 86. _____ are effective at creating satiety and easily metabolized for fuel; use is limited by GI symptoms, coconut oil contains lauric acid which is an essential one of these. |
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Definition
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Term
| 87. _____ retain plant antioxidants important for protecting unsaturated fats from lipid peroxidation during physiologic stress such as endurance athletes. |
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Definition
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Term
| 88. _____ provide a Limited benefit at improving lipid profiles; insufficient safety data for supplementation athletes may want to avoid supplementing because of potential adverse effects on membrane fluidity. |
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Definition
| PLANT STEROLS AND STANOLS |
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