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TRUE
Q2
TRUE OR FALSE:
TRUE
Cooking
oil
mayonnaise
butter
margarine
OILS
FATS
Q3
TRUE OR FALSE:
TRUE
Fat is a mixture of different fatty acids:
tuna fat
chicken fat
monounsaturated
butter fat
polyunsaturated
coconut oil
corn oil
FALSE
Q10
Identify:
What is the main SFA found in
coconut oil?
LAURIC
ACID
Q11
Identify:
Both peanut oil and olive oil are
high in this MUFA:
OLEIC
ACID
Q12
TRUE OR FALSE:
True
Q13
IDENTIFY:
In food industry, what form of
fat is produced through
hydrogenation of vegetable fat?
TRANS
FAT
• modified oils that have undergone a
hardening process known as partial
hydrogenation.
HYDROGENATION
Cis (bent
form)
Trans (straight form)
Q14
TRUE OR FALSE:
TRUE
Many processed foods contain
partially hydrogenated oils (PHOs),
the major dietary source of
industrially-produced trans fat in
processed food.
FDA Cuts Trans Fat in Processed Foods
FDA Consumer Health Information /
U.S. Food and Drug Administration
JUNE 2015
§ crackers, cookies, cakes, frozen
pies and other baked goods
§ snack foods (e.g. some
microwave popcorn)
§ stick margarines
§ coffee creamers
§ refrigerated dough products (e.g.
biscuits, cinnamon rolls)
§ ready-to-use frostings
Q15
TRUE OR FALSE:
TRUE
Q16 ENUMERATE:
What are the three classes of
fatty acids based on the number
of carbon?
SCFA
MCFA
LCFA
HOW MANY CARBONS ARE
THERE IN EACH CATEGORY?
TRUE
Omega-9 Fatty Acids
OLIVE
OIL
Omega-9 Fatty Acids
Pecan nuts
Macadamias
OLIVE Almonds
OIL
Q20 CHOOSE:
A
Alumahan (striped)
Tangigi (Spanish mackerel)
Lapad/Tuabak
Tawilis
Tunsoy
Silinyasi
Tamban (Indian sardine)
Tulingan
Tambakol (yellow-fin
Q. WHAT ARE
THE PLANT
AND NON-
MARINE NAME
SOURCES OF TWO
Q21 OMEGA-3
FATTY
ACIDS.
ALA is found in higher plants:
l Linseed
l Canola
l Soybean oils
Q. What are the
potential
harmful effects
of excessive NAME 2
omega-3 fatty
Q22 acids?
Potential Harm from Excesses
l burping
l leaving a fishy taste
l diarrhea
Q23 CHOOSE:
A. soybean oil
B. suet
C. Safflower oil
B
Omega-6 fatty acids
CORN OIL
SAFFLOWER OIL
SFA
Long-chain Triglycerides
Q25
TRUE OR FALSE:
TRUE
Medium-chain TGs
Q26 TRUE OR FALSE:
FALSE
• Cholesterol is a fat-like substance which
occurs naturally in all animal tissues
including the human body.
WITH MODERATE AMOUNT OF
CHOLESTEROL:
crabs, lobster, shrimp
WITH MODERATE AMOUNT OF
CHOLESTEROL:
– biscuits, most cakes and pastries
– FATS ON MEATS
– cold cuts
§ all types of vegetables
§ all fruits including avocado, olives
§ pasta (without eggs)
§ cereals
§ Popcorn (unbuttered)
WITH MODERATE AMOUNT OF
CHOLESTEROL:
– canned or powdered milk
– butter, cheese, cream
– ice cream
Q27
ENUMERATE:
TRUE
LIPOPROTEINS
The kind of fatty
acid in fat and oils
may influence your
health:
Q29
TRUE OR FALSE:
TRUE
Saturated fats
(long-chain type):
• raise blood
cholesterol levels
• MONOUNSATURATED FATS:
aids in lowering blood
cholesterol
• Polyunsaturated fats:
helps lower blood cholesterol
Polyunsaturated fats trigger mechanisms in
the liver for removing cholesterol:
1. First they activate LDL receptors, which
pull “bad” LDL cholesterol from the
bloodstream.
2. Then they trigger the liver to excrete
cholesterol in the bile, rather than dump
it back into the bloodstream.
USFA LOWER
INTAKE MORTALITY
TRANS FAT INTAKE has been linked to
an INCREASED RISK OF CORONARY HEART
DISEASE by contributing to the
buildup of plaque inside the arteries
that may cause a heart attack.
https://www.hsph.harvard.edu/news/press-
Different dietary fat, different risk of mortality
releases/higher-consumption-of-unsaturated-
fats-linked-with-lower-mortality
US FDA requires that the trans fat
content of food be declared on the
Nutrition Facts label to help
consumers determine how each food
contributes to their overall dietary
intake of trans fat.
162 kcal
Q31
SELECT:
C
• Fat is stored in the adipose tissues.
B
• A considerable amount
of fat is normal and
desirable:
–18-24% for women
–15-18% for men
Q33
TRUE OR FALSE:
FALSE
• Dietary fat serves as conveyor for
vitamins A, D, E, and K.
• Fat spares protein from being used
as energy.
SPHINGOMYELINS (a derivative of
lecithin) is a component of the
nerves’ myelin sheath.
What is the
importance of
Q35 progressively
destroyed?
MYELIN SHEATH is a lipid structure
that protects and insulates cells of
the central nervous systems.
Loss of myelin sheath leads to
MULTIPLE SCLEROSIS.
A crippling disease characterized by
slowing and eventual cessation of the
nerve impulse; affects the BRAIN and
SPINAL CORD.
The person with multiple sclerosis
suffers from weakness, lack of
coordination, and speech as well as
vision problems.
Human breast milk is best.
• Humans make special EFA from
linoleic acid and linolenic acids in
breast milk.
Q36
TRUE OR FALSE:
FALSE
• Cholesterol (and fat) form part of the
structure of cell membrane throughout
the body, especially the brain.
• This helps in carrying nutrients across cell
membranes.
Cholesterol is needed to make
vitamin D, bile and hormones:
VITAMIN D - a
calcium regulator.
BILE – emulsifier of fat
Q37
Which hormone is made
partly of cholesterol?
A. cortisol
B. estrogen
C. testosterone
D. A, B, and C
D
HORMONES such as cortisol,
estrogen and testosterone
Cholesterol is used by the body to make:
steroid hormones (made in the testes,
ovaries, and adrenal glands)
Q38
Name of 3 of
the
lipoproteins
Q39
Which of the lipoproteins
carries the largest amount
of dietary TG?
A. IDL
B. VLDL
C. HDL
D. CM
D
Q40
Made partly of fat, this
covering protects the
nerve fibers:
A. nerve impulse
B. axons
C. dendrites
D. myelin sheath
D
MYELIN SHEATH
Fat forms part of the
myelin structure that
protects nerve fibers;;
this helps relay the
nerve impulses.
ACETATE (C2) ISOPRENE (C5)
SQUALENE (C30)
CHOLESTEROL (C27)
LANOSTEROL (C30)
• BILE SALTS
• Cell membrane
• Vitamin D
• Testosterone, Estradiol
• Cortisol, Aldosterone
chemistry.maine.edu
Vitamin D3 (cholecalciferol)vis formed
from cholesterol by the activation of UV
radiation from the sun.
Further processing in the body will form
into hydroxylated derivatives (1,25-
dihydroxycholecalciferol)– the metabolic
active form of Vitamin D.
Thepresence of vitamin D3 leads to
increased formation of a Ca++-binding
protein, which is turn increase absorption
of dietary calcium in the intestine and
eventually the calcium uptake by the
bones.
The form of vitamin D that is most active
in
• Stimulating intestinal calcium and phosphate
absorption
• Mobilizing calcium for bone development
Alpha-tocopherol is the most active form
It serves as an ANTIOXIDANT – it reacts
with oxidizing agents before they can
attack other biomolecules.
Vitamin E also reacts and remove FREE
RADICALS.
An
important factor in the blood clotting
process – which involves many steps and
many proteins.
• Fat indirectly helps control the flow
of materials in and out of the cells
As insulator,
fat reduces
heat loss.
The body makes its own
cholesterol.
A diet containing a lot
of saturated fat can
raise the amount of
cholesterol in the
blood to dangerous
levels.
Q41
What are plant sterols, how do
they positively influence health?
Recommended intakes
Fat requirements may be computed based
on total energy allowance per day:
• Filipinos require about 20 to 30% per day
except for infants who needs about 30 to
40% per day (RENI, 2002).
• Whereas the 2005 Guidelines for
Americans recommend keeping total fat
between 20 to 35% of the daily energy
intake.
Q42
What is the AMDR (%) for
adults?
A. 40-60%
B. 30-40%
C. 15-30%
D. 25-40%
C
RECOMMENDATIONS (AMDR*)
Group AMDR
Infants 0-5 mo 40 – 60%
6-11 mo 30 – 40%
Children, 1- 2 y/o 25 – 35%
3 – 18 y/o 15 – 30%
Adults ≥ 19 y/o 15 – 30%
*Acceptable Macronutrient Distribution Ranges
C
• Although food cholesterol raises blood
cholesterol, it does not raise blood
cholesterol as dramatically as saturated fat
does.
• Replacing saturated fats with unsaturated
fat has been found to help maintain heart
health.
Heart disease
Omega-3 fatty acids have been reported to
play a part in:
• keeping cholesterol and triglycerides
levels low;;
• stabilizing heart beat, and
• reducing blood
pressure.
•
Heart disease
https://www.hsph.harvard.edu/news/press-releases/higher-consumption-
of-unsaturated-fats-linked-with-lower-mortality/
• In a large study population followed for
more than 30 years, suggests that
replacing saturated fats (e.g. butter, lard,
and fat in red meat) with unsaturated fats
from plant-based food (e.g. olive oil,
canola oil, and soybean oil can confer
substantial health .
https://www.hsph.harvard.edu/news/press-releases/higher-
consumption-of-unsaturated-fats-linked-with-lower-mortality/
Different types of dietary fat had
different associations with mortality
• When compared with the same number of
calories from carbohydrate, every 5%
increase in saturated fat intake was
associated with an 8% higher risk of
overall mortality.
https://www.hsph.harvard.edu/news/press-releases/higher-
consumption-of-unsaturated-fats-linked-with-lower-mortality/
Cancer
• Studies linking dietary fats with
cancer are less conclusive than
for heart disease…
But it does suggest an
association of high saturated
fats from red meat with colon.
and prostate cancer.
Q44 TRUE OR FALSE
TRUE
• Intake of marine-based omega-3 PUFA
(mainly from fish) was associated with
lower respiratory disease mortality and
sudden cardiac death.
Q45 • Intake of omega-6 PUFA
(found in vegetable oils, nuts,
and seeds) was associated with
lower risk of:
A. Cardiovascular B. Cancer
disease
C. Respiratory D. All
disease
D
Obesity
• People who eat high-fat diets regularly
may exceed their energy needs and gain
weight.
Undernutrition
• Insufficient fat in the diet results in
weight loss and thinness.
There is significant
chemical digestion of fat in
the mouth.
False
CHEWING
mechanically
digest fat
LINGUAL LIPASE
(Von Ebner’s glands)
acts mainly on SCTs, MCTs
INSIGNIFICANT
Q47
TRUE OR FALSE?
False
LINGUAL LIPASE
(acid stable)
GASTRIC LIPASE
(Chief cells)
Turns TAGs into
diglycerides and fatty acids
Q47
IDENTIFY
WHAT HORMONE
STIMULATES THE
CONTRACTION OF THE
GB?
Cholecystokinin
BILE
(Gallbladder, CHOLECYSTOKININ)
emulsify TAGs
LIPASE
(Pancreatic cells, SECRETIN)
turns TAGs into
monoglycerides and FAs
The pancreatic lipases catalyze the digestion
of TAGs first to diglycerides and then to 2
monoglycerides and fatty acids:
Q48
IDENTIFY
Emulsification
Q49
PANCREATIC
LIPASE
(Activated at pH 5.5.-6.5)
+
COLIPASE
(Secreted as PROCOLIPASE
by pancreas and activated
by trypsin)
www.cnx.org
EPITHELIAL CELLS
INTESTINAL
LUMEN
LACTEAL
www.cnx.org
Q50
Long-chain FAs have
different route as compared
to short-chain, medium-chain
fatty acids and glycerol.
TRUE or FALSE.
FIRST: THEN: INTESTINAL CELLS
MONOGLYCERIDES, LCFAs assemble them into TGs and LACTEAL
merge into MICELLES incorporated into CM.
GLYCEROL
BLOOD STREAM
SHORT-CHAIN, LIVER
(PORTAL CRICULATION)
MEDIUM-CHAIN FAs
SUMMARY
OF
DIGESTION
AND
ABSORPTION
Compare and contrast the 4
types of lipoprotein as to:
1. location 2. composition
where they
are made 3. function
FROM ENTEROCYTES
image.slidesharecdn.com
3. function
HEALTH EFFECTS
REFERENCES
Rolfes, et al. (2009). Understanding Normal & Clinical
Nutrition. Belmont, CA: Wadsworth Cengage Learning
Dellova, CV., et al. (2009). ABCs of Nutr & Diet Therapy.
Malabon City: Mutya Publishing Company.
https://www.hsph.harvard.edu/news/press-releases/higher-
consumption-of-unsaturated-fats-linked-with-lower-mortality/