Lecture 5

Question 1

What are the 3 classes of fats

Answer 1

• triglycerides
• phospholipids
• cholesterol and other sterols

Question 2

Functions of triglycerides

Answer 2

• energy source
• physical and thermal insulator
• carrier of fat soluble vitamins

Question 3

Functions of phospholipids

Answer 3

• cell membrane structure

- emulsifier (fat digestion and fat transport in blood)

Question 4

Functions of cholesterol

Answer 4

• cell membrane structure
• pre-curser for: bile acids, steroid hormones, vitamin D
• sources: animals fats only, made in the liver from SFA

Question 5

Poly-unsaturated fats

Answer 5

• lowers LDL cholesterol
• may slightly lower HDL cholesterol
• dietary sources: veggie oils, fish oils

Question 6

What are the 2 essential fatty acids

Answer 6

• omega 6 (linoleic acid)

- omega 3 (linolenic acid)

Question 7

Saturated fats

Answer 7

• can increase the risk of heart disease

- ex. butter, cakes, pastries, chocolate bars, coconut

Question 8

Saturated Fatty Acids

Answer 8

• raise blood cholesterol
• solid at room temperature
• high in animal fats (coconut, palm, cocoa)

Question 9

Monounsaturated fats

Answer 9

• considered “good” fats because they help decrease the risk of heart disease
• lower blood cholesterol (lower LDL but no effect on HDL)
• ex. olive oil, canola oil, margarine made with canola, peanuts, nuts

Question 10

Trans fats

Answer 10

• made from hydrogenation
• acts like saturated fats in the body
• most found in commercially prepared foods

Question 11

Natural occurring trans fats

Answer 11

-found in dairy and meat

Question 12

What are the 2 types of naturally occurring trans fats?

Answer 12

• conjugated linoleic acid

- trans vaccenic acid

Question 13

What does conjugated linoleic acid do?

Answer 13

-may reduce risk of cancer and heart disease

Question 14

What does trans vaccenic acid do?

Answer 14

• may reduce risk of heart disease

- converted to conjugated linoleic acid in the body

Question 15

What are the health concerns of trans fatty acids?

Answer 15

• risk of CHD

- increase LDL-C by decreasing LDL receptor activity

Question 16

What are the 4 mechanisms through which fat metabolism could be manipulated to spare glycogen?

Answer 16

• training methods
• MCT feedings
• high fat training diets/fat loading
• supplements (L-carnitine and caffeine)

Question 17

How many fatty acids do MCT’s contain?

Answer 17

6-10

Question 18

Side effects of MCT Feedings

Answer 18

diarrhea, vomiting, irritability, nausea, stomach discomfort, intestinal gas

Question 19

Theory behind L-carnitine supplements

Answer 19

because l-carnitine is involved in the transfer of LCFA across the mictochondrial membrane, supplement with L-carnitine could enhance FA oxidation in athletes

Question 20

How does caffeine enhance

Answer 20

• alters the athletes perception of effort as a result of its impact on the CNS
• alters levels of key enzymes in skeletal muscle to down regulate carb breakdown
• enhance fat oxidation and decreasing carb utilization

Question 21

What is hydroxycut?

Answer 21

-popular weight loss supplement that claims to burn fat through the action of caffeine

Question 22

Consequences of Inadequate Fat Intakes in athletes

Answer 22

• can present risks to sport performance and health
• might not have enough fat to fuel sport performance
• might not be able to support fat soluble vitamins
• inadequate in total energy and over emphasize other macronutrients
• may promote nutrients deficiencies
• may alter reproductive hormone levels and disrupt reproductive functioning in both men and women