Chapter 5 Review1. What is the basic structure of fatty acids? How do they differ from one another?Chain of carbon atoms with hydrogen atoms attached, methyl group (CH3) at one end and an acid group (COOH) at the other end. Usually has even number of carbons (18-carbon fatty acid abundant in food)Saturated: full of hydrogenUnsaturated: missing hydrogen2. What does a triglyceride consist of?- One glycerol (per triglyceride)- Three fatty acids (per triglyceride) depending on the number of double bonds, fattyacids may by: o Saturated: no double bondso Monounsaturated: one double bondo Polyunsaturated: more than one double bond- Saturation of fatty acid in triglyceride determines if it is an omega-3 or omega-63. What are the recommended intakes of total fat, saturated fats, trans fats, andcholesterol?- Total fat = 20-35% of daily energy from fat- >10% of fat from saturated and trans fats- >300mg of cholesterol per day4. Cholesterol has been linked to heart disease such that consumers recognize and try to limit their daily intake. Can an individual live without ingesting cholesterol?Yes, you can live without ingesting cholesterol; your body makes enough for you survive on. Vegetarians do not ingest any because they do not eat animal products, the only othersource of cholesterol besides your body.5. Many people focus their selection process on choosing foods that are fat free and/or low in fat. Why has this dietary choice not made much of a difference for most individuals, as indicated by present weight gaining trends in the United States and other parts of the world?When foods are low fat, or fat free, usually they need to make up for the fat in other ways, such as additional sugar and additional calories.6. What methods can the individual consumer use to adhere to the recommendations of less than 10% of kilocalories from saturated fat and lessthan 300 milligrams of cholesterol per day on a long-term basis?Consumers should look at food labels for total fat, saturated fat, trans fat, and cholesterol,and compare products and look at the % daily values v. % kcalories from fat. They also need to remember that low fat and fat free foods still have calories. 7. What are the health benefits of fish and what can they be attributed to? The benefits of fish are the omega-3 fats. These are “healthy fats” that protect against blood clots, irregular heartbeats, and lower blood pressure. AHA recommends 2 servings per week of omega-3 fatty fish.8. How does the process of hydrogenation modify a fat? Why are the advantages of hydrogenation? Why are hydrogenated fats bad for your health?Hydrogenation is a chemical process by which hydrogen is added to mono/polyunsaturated fatty acids to reduce the number of double bonds, making the fat more saturated (solid). This will prolong the shelf life, and improves texture. They are bad for health because they are trans fats, which raise LDL cholesterol, or bad cholesterol, in the body and lower HDL cholesterol, which is good for the body. 9. Discuss HDL And LDL and what factors have an effect on them.HDL (high-density lipoprotein): good cholesterol, removes cholesterol from cells, helps protect the heart (BLP = more than 60mg/dL of HDL)LDL (low-density lipoprotein): bad cholesterol, circulates through the body and makes their content available to cells of all tissues, heart disease linked with high LDL levels (BLP = less than 100mg/dL of LDL)10. What is cholesterol used to produce in the body?Steroid hormones essential for growth, sex hormones (estrogen, progesterone, and testosterone), vitamin D, and bile acids 11. Discuss the structure of omega 3 and omega 6 fatty acids. What are their health benefits? What are food sources?Both are essential fatty acids!Omega-3: 18 carbons and 3 double bonds (double bond on the 3rd carbon atom), regular consumption will prevent blood clots, lower BP, and protect against irregular heartbeatsOmega-6: 20 carbons and 6 double bonds (double bond on the 6th carbon atom)12. Discuss the components of a Mediterranean diet and it’s health benefits.Mediterranean diet = low saturated fat, very low trans fat, rich in unsaturated fat and rich in complex carbs and fiber. Rich in nutrients and phytochemicals. Lower risk for heart
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