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87 Cards in this Set
- Front
- Back
what is the difference between fats and oils |
fats are solid at room temperature, oils are liquid at room temperature |
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what does a triglyceride consist of |
three fatty acids and a three carbon, glycerol backbone |
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saturated fat |
a fatty acid that has no carbons joined together, generally solid at room temperature |
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6 foods high in saturated fats |
coconut oil, palm kernel oil, butter, cream, whole milk |
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6 foods high in saturated fats |
coconut oil, palm kernel oil, butter, cream, whole milk |
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monosaccharide fat |
a fatty acid that has two or more carbons in the chain bound to each other with one double bond, normally liquid at room temperature |
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6 foods high in saturated fats |
coconut oil, palm kernel oil, butter, cream, whole milk |
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monounsaturated fat |
a fatty acid that has two or more carbons in the chain bound to each other with one double bond, normally liquid at room temperature |
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3 foods high in monounsaturated fats |
olive oil, canola oil, cashew nuts |
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polyunsaturated fat |
a fatty acid that has more than one double bond in the chain, usually liquid at room temp |
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polyunsaturated fat |
a fatty acid that has more than one double bond in the chain, usually liquid at room temp |
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4 foods high in polyunsaturated fats |
cottonseed oil, canola, oil corn oil, safflower oil |
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what is a trans fatty acid |
the hydrogen atoms are attached diagonally on opposite sides of the carbon double bond |
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how do the majority of trans fatty acids get into our foods |
by manipulating the fatty acids during food processing |
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hydrogenation |
the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature |
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hydrogenation |
the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature |
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omega 6 fatty acid |
fatty acids that have a double bond six carbons from the omega end |
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hydrogenation |
the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature |
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omega 6 fatty acid |
fatty acids that have a double bond six carbons from the omega end |
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name a common omega 6 fatty acid |
linoleic acid |
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hydrogenation |
the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature |
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omega 6 fatty acid |
fatty acids that have a double bond six carbons from the omega end |
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name a common omega 6 fatty acid |
linoleic acid |
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what foods are high in omega 6 fatty acid |
sunflower oil, safflower oil, corn oil peanut oil |
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hydrogenation |
the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature |
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omega 6 fatty acid |
fatty acids that have a double bond six carbons from the omega end |
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name a common omega 6 fatty acid |
linoleic acid |
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what foods are high in omega 6 fatty acid |
sunflower oil, safflower oil, corn oil peanut oil |
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omega 3 fatty acid |
fatty acid with a double bind three carbons from the omega end |
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hydrogenation |
the process of adding hydrogen into unsaturated fatty acids, making them more saturated and more solid at room temperature |
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omega 6 fatty acid |
fatty acids that have a double bond six carbons from the omega end |
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name a common omega 6 fatty acid |
linoleic acid |
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what foods are high in omega 6 fatty acid |
sunflower oil, safflower oil, corn oil peanut oil |
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omega 3 fatty acid |
fatty acid with a double bind three carbons from the omega end |
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name a common omega 3 fatty acid |
alpha-linolenic acid (ALA) |
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what foods are high in omega 3 fatty acid |
soy beans, flaxseed oil, soybean oil, walnuts, walnut oil |
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sterols |
a type of lipid found in foods and the body that has a ring structure |
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sterols |
a type of lipid found in foods and the body that has a ring structure |
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most common sterol in our diet |
cholesterol |
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where is dietary cholesterol commonly found |
in the fatty part of an animal product
ex) butter, egg yolks, whole milk |
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why don't we need to consume cholesterol |
our body constantly synthesizes it |
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4 reasons why we need cholesterol |
nerve cell transmission cell membrane structure protects internal organs keeps you warm |
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Ways we use the fat we consume |
nerve cell transmission cell membrane structure protects internal organs keeps you warm |
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Ways we use the fat we consume |
nerve cell transmission cell membrane structure protects internal organs keeps you warm |
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3 reasons we need cholesterol |
sex hormones cell membrane production of bile |
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Ways we use the fat we consume |
nerve cell transmission cell membrane structure protects internal organs keeps you warm helps maintain cell function enables the transport of fat-soluble vitamins |
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3 reasons we need cholesterol |
sex hormones cell membrane production of bile |
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where does fat absorption take place in the body |
small intestine |
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role of the liver and gallbladder |
the liver produces bile that is stored in the gallbladder, and the gallbladder contracts and releases bile into the small intestine |
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recommended intake for omega 6 fatty acids (men and women) |
men: 14-17g/day women: 11-12g/day |
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recommended intake for omega 6 fatty acids (men and women) |
men: 14-17g/day women: 11-12g/day |
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recommend intake for omega 3 fatty acids |
men: 1.6g/day women: 1.1g/day |
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difference between hidden and visible fats |
visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products |
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difference between hidden and visible fats |
visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products |
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what is the difference between: fat free, low fat, reduced fat, light |
fat free: less than 0,5g of fat low fat: 3g or less of fat reduced fat: at least 25% less fat as compared to a standard serving light: one third fewer calories or 50% less fat as compared with a standard serving amount |
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difference between hidden and visible fats |
visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products |
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what is the difference between: fat free, low fat, reduced fat, light |
fat free: less than 0,5g of fat low fat: 3g or less of fat reduced fat: at least 25% less fat as compared to a standard serving light: one third fewer calories or 50% less fat as compared with a standard serving amount |
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what is the recommended intake of saturated fats in terms of % of our calories |
7-10% |
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difference between hidden and visible fats |
visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products |
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what is the difference between: fat free, low fat, reduced fat, light |
fat free: less than 0,5g of fat low fat: 3g or less of fat reduced fat: at least 25% less fat as compared to a standard serving light: one third fewer calories or 50% less fat as compared with a standard serving amount |
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what is the recommended intake of saturated fats in terms of % of our calories |
7-10% |
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list three specific 'animal product' foods high in saturated fats |
pork, beef, lamb |
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difference between hidden and visible fats |
visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products |
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what is the difference between: fat free, low fat, reduced fat, light |
fat free: less than 0,5g of fat low fat: 3g or less of fat reduced fat: at least 25% less fat as compared to a standard serving light: one third fewer calories or 50% less fat as compared with a standard serving amount |
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what is the recommended intake of saturated fats in terms of % of our calories |
7-10% |
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list three specific 'animal product' foods high in saturated fats |
pork, beef, lamb |
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list 6 specific 'grain product' foods high in saturated fats |
pastries, cookies, popcorn, tortillas, crackers, muffins |
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difference between hidden and visible fats |
visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products |
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what is the difference between: fat free, low fat, reduced fat, light |
fat free: less than 0,5g of fat low fat: 3g or less of fat reduced fat: at least 25% less fat as compared to a standard serving light: one third fewer calories or 50% less fat as compared with a standard serving amount |
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what is the recommended intake of saturated fats in terms of % of our calories |
7-10% |
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list three specific 'animal product' foods high in saturated fats |
pork, beef, lamb |
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list 6 specific 'grain product' foods high in saturated fats |
pastries, cookies, popcorn, tortillas, crackers, muffins |
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hypertension |
high blood pressure |
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difference between hidden and visible fats |
visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products |
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what is the difference between: fat free, low fat, reduced fat, light |
fat free: less than 0,5g of fat low fat: 3g or less of fat reduced fat: at least 25% less fat as compared to a standard serving light: one third fewer calories or 50% less fat as compared with a standard serving amount |
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what is the recommended intake of saturated fats in terms of % of our calories |
7-10% |
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list three specific 'animal product' foods high in saturated fats |
pork, beef, lamb |
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list 6 specific 'grain product' foods high in saturated fats |
pastries, cookies, popcorn, tortillas, crackers, muffins |
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hypertension |
high blood pressure |
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6 controllable risk factors for cardiovascular disease |
overweight, physical inactivity, smoking, abnormal blood lipids, inflammation in the body, type 2 diabetes |
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difference between hidden and visible fats |
visible is apparent that the fat is in there and hidden fats are not as apparent such as fats found in baked goods, fried foods, regular fat dairy products |
|
what is the difference between: fat free, low fat, reduced fat, light |
fat free: less than 0,5g of fat low fat: 3g or less of fat reduced fat: at least 25% less fat as compared to a standard serving light: one third fewer calories or 50% less fat as compared with a standard serving amount |
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what is the recommended intake of saturated fats in terms of % of our calories |
7-10% |
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list three specific 'animal product' foods high in saturated fats |
pork, beef, lamb |
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list 6 specific 'grain product' foods high in saturated fats |
pastries, cookies, popcorn, tortillas, crackers, muffins |
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hypertension |
high blood pressure |
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6 controllable risk factors for cardiovascular disease |
overweight, physical inactivity, smoking, abnormal blood lipids, inflammation in the body, type 2 diabetes |