Deck 4: Fats

Question 1

How do fats differ from carbohydrates both structurally and energetically (i.e., in the number of calories they yield)?

Answer 1

Fats are the molecule that belongs to the lipids. For example- fats, oils, cholesterol, some hormones testosterone and estrogen. Lipids are organic compound that has carbon, hydrogen and oxygen like carbohydrate. But fats have more hydrogen than oxygen. The carbohydrates are soluble in water and lipids are insoluble in water. So, lipids are hydrophobic in nature and have characters of lipophilic means fat soluble.
Carbohydrates are the main source of fuel in the body for physical activities. It is converted into glucose in the body and gives 4 calories per grams of carbohydrates. The lipids are not water soluble that affects the digestion, absorption and transportation of fat throughout the body. Fats are also known as lipids it is used as the fuel at rest and also in low to moderate exercise. Fat is the concentrated source of energy as it gives about 9 calories per grams.

Question 2

What functions do fats serve in the body?

Answer 2

Fats are the molecule that belongs to the lipids. For example- fats, oils, cholesterol, some hormones testosterone and estrogen. Fats are considered as essential nutrients as it perform variations of critical role in the body. It has mainly following six functions in the body-
1. Fats are also known as lipids it is used as the fuel at rest and also in low to moderate exercise. Fat is the concentrated source of energy as it gives about 9 calories per grams. At the rest and during exercise, triglycerides serve as an important source of energy. Stored fat in the body can supply about 60-80% of total energy need of the body.
2. Fats serve as an abundant energy reserve of the body. It stores in the form of fat tissue. Some of the fats are stored as visceral fat but most of it is store beneath the surface of the skin.
3. The fat that is store as visceral fat and subcutaneous fat provide protection to vital organs. These fats also serve as a thermal and electrical insulator in the body.
4. Fat also play an important role as carriers of substances into the body and also within the body. Fat carry fat soluble vitamins, carotenoids and other fat-soluble phytochemicals into the body.
5. Fat helps to increase the sensory qualities of foods. Fat that is found in the food increases the flavor, odor and texture of food.
6. The consumption of fat during meals and snacks helps to enhance the satiety level.

Question 3

What is cholesterol, and what is its role in the body?.

Answer 3

The lipids are the organic compounds that include fats, oils and the substances that are like fats. These fats-like substances are phospholipids and cholesterol. Cholesterol is a steroid molecule that is form part of the outer membrane of all animal cells. It also acts as a precursor for many other steroids. The cholesterol is not a source of energy. It is found only in animal products like meat, egg and dairy products. Plants products are cholesterol free such as fruits, vegetables whole grain and legumes. The functions of cholesterols are following-
• It helps to provide the structural material for cell and the membranes of its organelles.
• In the synthesis of certain sex hormones and adrenal cortex hormones, the cholesterol gives starting material.
• The cholesterol is used by liver to produce bile salts.

Question 4

Discuss the advantages and disadvantages of fat substitutes.

Question 5

Would cutting out all dietary fat be an appropriate recommendation for an athlete wanting to decrease body fat? Defend your answer.

Question 6

What is the difference between unsaturated, saturated, and hydrogenated fatty acids?

Question 7

Explain how to find and calculate the percentage of calories from saturated fat in a particular food.

Question 8

What would be an appropriate suggestion for fat intake prior to a morning exercise session for an athlete who does not like nuts or seeds?

Question 9

How would you counsel/respond to an endurance athlete who enjoys eating potato chips during longduration training sessions because they taste salty?