Get solution: In Exercises 13 34, test for symmetry and then graph each polar equation

NTR 241 chapter 5 notes  Q: The two essential fatty acids are linoleic acid and _______ o Alpha-linolenic acid  Q: Which of the following criteria are triglycerides not classified by o Number of glycerol “backbones”  Q: The 3-carbon backbone found in all triglycerides is ______ o Glycerol  Q: Most body fat is stored as what type of lipid o Triglycerides  Q: What is recommended daily fat intake for someone consuming a 2000 calorie diet o 55 grams  Essential fatty acids o Essential fatty acids (EFAs): can’t be made by the body so must be obtained from food  Precursors to eicosanoids  Have several cellular functions:  Regulate inflammation  Vasodilation  Vasoconstriction o 2 EFAs in our diet  Linoleic acid: omega-6  Found in vegetable and nut oils  Alpha-linolenic acid: omega-3  Can be converted to a limited amound of EPA and DHA  Found in vegetables, soy, flax seeds, walnuts  EPA and DHA fats o 2 other types of omega-3 fat:  Eicosapentaenoic acid (EPA)  Docosahexaenoic acid (DHA) o Found in fish, shellfish, and fish oil o Play role in reducing risk of heart disease by:  Reducing inflammatory responses  Reducing blood clotting  Reducing plasma triglycerides  Phospholipids o Phospholipid structure differs slightly from TG:  Made of glycerol backbone, 2 fatty acids, phosphate  Soluble in water  Hydrophilic head and hydrophobic tail (lipoprotein that can carry fat and cholesterol) o Functions:  Transport fat in bloodstream  Regulates substances entering and leaving cell  Act as component of bile o Food sources: egg yolks, soybeans, peanuts, emulsifying agent in processed foods and salad dressings  Sterols o Sterols contain multiple rings of carbon atoms o Plant sterols appear to block the absorption of dietary cholesterol  Fortified food products o Cholesterol is made in our bodies so not necessary to consume in diet o Functions:  Component of adrenal and sex hormones, vitamin D  Part of bile  Digestion of fats o Lingual lipase plays minor role o Stomach mixes and breaks up lipids into smaller droplets  Gastric lipase digests few TGs o Majority occurs in small intestine  Cholecystokinin (CCK) and secretin stimulate gallbladder to release bile  Bile emulsifies fat into small droplets  Pancreatic lipase enzymes break fat into 2 fatty acids and a monoglyceride  Absorption of fats o Digested fatty acids are taken into enterocyte via micelle for absorption o Once in enterocytes, Fas are repackaged into triglycerides and taken up by lipoprotein to be transported through bloodstream  Chylomicron: type of lipoprotein produced in intestine to transport lipids from a meal  Composed of fatty acids surrounded by phospholipids and proteins  Soluble in water o Chylomicrons  Travel through lymphatic system  Transferred to bloodstream o Triglycerides in chylomicrons must be disassembled by lipoprotein lipase before they can enter body cells  Fabulous fat functions o Major fuel at rest o Fuels endurance exercise o Long-term energy storage o EFAs make other compounds o Improve absorption of fat-soluble vitamins o Regulates and optimizes cell function o Protects body o Provides flavors and textures of foods o Contributes to satiation of meal  How much fat o 1 gram of fat provides 9 kcalories o AMDR for fat: 20-35% of calories o Minimize saturated and trans fatty acid intake to lower risk of heart disease  Saturated: less than 7% of energy  Trans fat: reduced to the absolute minimum o Active people may need more energy from carbs and may benefit from fat intake of 20-25% of total calories  Food sources of fat o Visible fats  Fats we add to foods  Butter, cream, mayo, salad dressings o Invisible fats  Fats hidden within foods  Occur naturally or added during processing  Baked goods, dairy, meats, fast foods o Beneficial fats  Omega-3 fatty acids may be low in diets  Fish, walnuts, soy, canola, flaxseed o Switching to more healthful fats without increasing total fat intake  Use olive or canola oil in place of butter or margarine  Select low-fat or nonfat dairy products o Fat replacers  Used to lower fat content of foods  Found in chips, cakes, cookies  May cause GI side effects in large amounts  Example: olestra (olean)  Cardiovascular disease o Dysfunction of the heart of blood vessels o Can result in heart attack or stroke o Risk factors  Being overweight  Physical inactivity  Smoking  High BP  Diabetes mellitus  Inflammation o Risk can be assessed by analyzing blood lipids include:  Chylomicrons: present only after a meal  Very low density lipoproteins (VLDL)  Low density lipoproteins (LDL)  High density lipoproteins (HDL) o Diets high in saturated fats  Decrease in removal of LDLs from blood  Increase blood cholesterol levels Contribut