1
Q
chemicals that make fats
A
Carbon, Hydrogen, Oxygen
2
Q
define Fatty acids. (2)
A
- Contains HYDROCARBON chains that vary in length and double bonds.
- Number of bonds determines whether fatty acid is saturated, monounsaturated or polyunsaturated
3
Q
4 functions of fats
A
- Rich source of energy: 1g = 9kcal energy. Excessive intake of fats are stored in body which will be used to provide energy when insufficient intake of carbs.
- Improves absorption and storing of fat soluble vitamins: Fats in body dissolves and stores fat soluble vitamins (adek).
- Insulation: Fat under skin reduces heat loss from body.
- Protect vital organs: Fat deposits act as cushion for vital organs against impact.
4
Q
define saturated fats ( 3) + examples
A
- Mostly saturated fatty acids. Only one carbon carbon bond = cnnt take in anymore hydrogen atoms.
- Solid at rtp. Eg. Butter, lard, ghee, palm and coconut oils.
- Should consume IN MODERATION to reduce risk of developing health problems. (diabetes, heart diseases and cancer.)
5
Q
define unsaturated fats (monounsaturated 3 and polyunsaturated 2) + examples.
A
Monounsaturated fats:
1. Mostly monounsaturated fatty acids. Only one carbon double bond = can take in two hydrogen atoms.
2. Liquid at rtp. Eg. Olive & peanut oil, avocado & almond.
3. consume IN MODERATION to reduce risk of stroke and heart diseases.
Polyunsaturated:
1. mostly polyunsaturated fatty acids. 2/more carbon double bonds in the hydrocarbon chain = take in 4/more hydrogen atoms.
2. Liquid at rtp. Eg. Corn oil, Walnuts and oily fish (salmon).
6
Q
define trans fat (3) + examples
A
- Trans fatty acids produced during HYDROGENATION of vegetable oils. Eg. Margarine and Vegetable shortening.
- Hydrogenation is an industrial process whereby the unsatured fatty acids become saturated (liquid oil bcm solid fat).
- Avoid consuming trans fat as it is linked to Heart diseases and cancer. Eg. processed foods.
nfs
flashcards
Decks in class (15)
# Cards
