Term
| fat refers to the class of nutrients, which is known as what? |
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Definition
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| What does the lipid family include? |
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Definition
| triglycerides, phospholips, and sterols. |
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| Triglycerides are most abundant in what? |
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Definition
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| What are lipids composed of? |
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Definition
| carbon(c), hydrogen(h), oxygen(o) |
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| an organic compound composed of carbon chain with hydrogens attached and an acid group (COOH) at one end and a methyl group (CH3) at the other end. |
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| acetic acid gives vinegar what kind of taste? |
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| Most naturally occurring fatty acids containe even numbers in chains, up to how many in lenght? |
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| 18 carbon faty acids are abundant in what? |
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| Which acid is the simplies of the 18 fatty acids? |
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| What type of acid is a saturated fatty acid? |
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Definition
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| What is a saturated fatty acid |
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Definition
| a fatty acid carrying the maximum possible number of hydrogen atoms. |
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Definition
| a fatty acid that lacks hydrogen atoms and has t least one double bond between carbons(includes monounsaturated and polyunsaturated fatty acids). |
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| example of monounsaturated fatty acid |
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| abundant in olive oil and canola oil |
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| a fatty acid that lacks four or more hydrogen atoms and has two or more doble bonds between carbons. |
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| example of polyunsaturated acid |
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| fatty acid common in vegetable oils, lacks four hydgrogens and has two double bonds |
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| stearic acid common fodd sources |
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Definition
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Term
| linoleic acid common food sources |
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Definition
| sunflower, safflower, corn, and soybean oils |
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| linolenic acid common food sources |
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Definition
| soybean and canola oils, flaxseed, walnuts |
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| stearic acid common foods |
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| the most predominant monounsaturated fatty acid in the diet |
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| the chied form of fat in the diet and the major storage form of fat in the body; composed of a molecule of glycerol with three fatty acids attached; also calle triacylglycerols |
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Term
| how to make trigllycerides |
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Definition
| a series of codensaqtion reactions combine a hydrogen atome(H), from the glycerol and a hydroxyl(OH) group from a fatty acid, forming a molecule of water(H2O) and leaving a bond between athe two molecules |
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Term
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Definition
| an alcohol composed of a three carbon chain, which can serve as the backbone for a tiglyceride |
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Term
| examples of saturated foods |
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Definition
| some vegetables oils-notable cocoa butter, palm oil, palm kernel oil, and coconut(tropical oils) |
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Term
| unsaturation at room temperature |
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Definition
| polyunsaturated vegetable oils are liquid at romm temperature, and the more saturated animal fats are solid. |
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| all fats becom what when exposed to oxygen |
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Definition
| fats producdes a variety of compounds that smell and taste rancid |
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| which saturation spoil more readily becuase of thier double bonds being unstable |
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Definition
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Term
| How can manufacturers protect fat-containing products against rancidity |
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Definition
| 3 ways: 1) products may be sealed in air-tight, non metallic containers, protected from light and refrigferated. 2) add antioxidants to compete for the oxygen and thus protect the oil(examples are the BHA and BHT and vitame E). 3) the products may undergo a process known as hydrogenation. |
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Definition
| come or all of the poiints of unsaturation are saturated by adding hydrogen molecules. Hydrogen offers two advantages. First it protecs against oxidation(thereby prolonging shell life) by making polyunsaturated fats more saturated. Second, it alters teh textured of fodds by making liquid vegetable oils more solid (as in margarine and shortening). Hydrogenated fats imporve the texture of fodds, making margarines spredable, pie crust flaky, and pudding creamy. |
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Definition
| on the near sid eof; refers to a chemical configuration in which the hydrogen atoms are located on teh same dise of a double bond. |
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Definition
| on the other side of; refers tro a chemical configuratuion in which the hydrogen atoms are located on opposite sides of a double bond. |
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Definition
| meaning that the hydrogens next to the double bonds are on opposit sides of carbon chain |
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Term
| conjugated linoleic acids |
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Definition
| not cfounted as trans fat on food labels, may have health benf.....(pg.139) |
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Term
| what is the best know phospholipid |
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Definition
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Term
| what makes phosphlipid soluble in in fat |
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Definition
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Term
| phospholipids are used as emulsifiers to do what? |
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Definition
| mix fats with water in such products as maynnaise and candy bars. |
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Term
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Definition
| are substances with both water soluble and fat-soluble portions that promote the mixing of oils and fats in watery solutions. |
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Term
| riches food of phospholipids/lecithin are? |
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Definition
| eggs, liver, soybeans, wheat germ, and peanuts |
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Term
| what can phospholipids help pass in and out of cells |
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Definition
| fat soluble substances, including vitamins and hormones to pass easily in and out of cells |
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Term
| will fats and water mix without help from emulsifiers |
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Definition
| fats and water will not mix without help form emulsifiers. |
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Term
| attention lecithin has received |
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Definition
| major cstitent of cell membrane(false), that cell membranes areesential to the integrity of cells(9true), and that consmers must therefore take lecithin supplements (false) |
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Term
| what does the liver make from scratch |
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Definition
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Term
| lecithinase is an enzyme that works in what? |
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Definition
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Definition
| not an essential nutrient, just another lip...contributes 9 kcalories per gream |
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| effects for taking large does of lecithin |
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Definition
| may cuase GI distress, sweating, and loss of appetite. |
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Term
| what is the most famous sterol |
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Definition
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Term
| foods derived from sterols |
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Definition
| food derived from both plants and animals contain sterols, but only those from animals contain significant amount of cholesterol-meats, eggs, fish, poultry, and dairy products. |
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Term
| what does plant sterols interfere with and the effects |
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Definition
| plant sterols interfere with cholesterol absorption. by inhibiting cholesterol absorption, a diet rich in plant sterols lower blood cholesterol levels. food manfacturers have fortified foods such as margarine with plant sterols, creating a functional food that helps to reduce blood cholesterol. |
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Term
| compounds made from cholesterol: |
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Definition
| bile acids, steroid hormones(testosterone, androgents, estrogens, progesterones, cortisol, cortisone, and aldosterone), vitamin d |
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Term
| when does cholestrol becomes harmful |
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Definition
| cholesterol's harmful effects in the body occur when it accumulates in the artery walls and contributes to the formationof plaque |
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Term
| what does plaque deposit leads to |
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Definition
| atherosclerosi, a disease that causes hear attacks and strokes |
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Term
| what is cholesterol in the body |
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Definition
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Term
| what is cholesterol form outside the body (from foods) called |
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Definition
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Term
| what is the daiy value of cholesterol |
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Definition
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Term
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Definition
| a term referring to water-fearing, or non-water-soluble, substances; also knowas as lipophilic (fat loving) |
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Term
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Definition
| a terme referring to water-loving, or water-soluble, substance |
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Term
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Definition
| the goal of fat digestionis to dismantle tgriglycerides into small molecules that the body can absorb and use-naemly, monoglycerides, fatty acids, and glycerol. |
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Term
| salivary gland at the ase of the tongue release an enzyme called? |
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Definition
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Term
| what does lingual lipase play a miner role in |
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Definition
| fat digestion in adults and an active role ininfants |
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Term
| what does lingual lipase diges in infants |
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Definition
| short and medium chain fatty acids found in milk. |
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Term
| when fat enters the small intestine what does it triggers |
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Definition
| the release of the hormone cholecystokinin (CCK), which signals the gallbladder to release its stores of bile.(liver makes bile, and the gallbladder stores it until it is needed.) |
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Term
| where are bile acids made from |
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Definition
| bile acids, which are made in the liver from cholesterol and have a similar structrue. |
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Term
| who do bile acids pair of with |
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Definition
| amino acid(a building block of protein) |
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Term
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Definition
| amino acids end is attracted to water, and sterol end is attracted to fat. |
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Term
| most of tiglycerides occurs in the small testines |
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Definition
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Term
| what are the major fat digesting enzymes |
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Definition
| pancreatic lipases; some intestinal lipases are also active. |
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Term
| dietray fibers most effective a lowering cholesterol |
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Definition
| soluble fibers commonly found in fruits, whole grains and legumes. |
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Term
| after bile enters the small intestin andemulsifies fat, what at the two possible destinations? |
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Definition
| 1)most of the bile is reabsorbed from the small intestine and recycled.....2) the other possibility is that some of the bile can be trapped by dietary fibers in the large intestine and excreted. |
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Term
| becuase cholesterol is needed to make bile, the excretion of bile effectively redudces what? |
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Definition
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Term
| where do small molecules diffuse easily into |
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Definition
| small molecules of digest triglycerides can diffuse easily into the intestinal cells; they are bsorbed directly in the bloodstream. |
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Term
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Definition
| larger moleucles merger in spherical comples, kown as micelles |
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Definition
| micelles are emulsified fat droplest fromed by molecules of bile surrounding monoglycerides andfatty acids. |
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Term
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Definition
| the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body. the chylomicrons are only one of several clusters of lipids nad proteins that are used as tranport vehicles for fats. |
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Term
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Definition
| largest and dense of the lipproteins, they transport diet-derived lipids(mostly triglycerides) from the small intestine(via the lymph system) to the rest of the body. |
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Term
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Definition
| high hdl cholestrol seems to have a protective effect |
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Term
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Definition
| high ldl cholesterol is associated with a high risk of hear attack |
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Term
| the transport of cholestorl from the tissue to the liver is sometimes called reverse cholesterol transport or scavenger pathway |
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Definition
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Term
| factors that lower ldl and/or raise hdl: |
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Definition
| weight control, monounsaturated or polyunsaturated, insed o sturated, fate in diete.....soluble dietar fibers, phytochemicals, moderate alcohol consumption, physical activity |
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Term
| what does lipids provide in the body |
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Definition
| in the body lipids provide energy, insulate against temperature extremes, protect again shock, and maintain cell membranes. |
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Term
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Definition
| the bodys fat tissue consists of masses of tyglyceride storing cells.....secretes severl hormones known as adipokines--protiens taht help regulate energy balnce and influence several body functions. |
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Term
| adipokines influences betgween obesity and chronic diseases |
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Definition
| obesity increases the release of an adipokine(resistin)that promotes inflammation and insulin resistance factors that predict hear disease and diabetes. similarly obesity decreases teh release of an adipokine(adiponectin) that protectes against inflammation, diabetes, and heart disease. |
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Term
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Definition
| poor conductor of heat, the layer of fat beneath the skin insulates the body from temperatue extremes, fat pads also serve as natural shock absorbers, providing a cushion for the bones and viral organs.fat provides the structural mateiral for cell membranes and participates in cell signaling pathways. |
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Term
| which fatty acids cant the body make |
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Definition
| linoleic acid and linolenic acid |
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Term
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Definition
| fatty acids needed by thte body but not made by it in amounts sufficient to meet physiological needs. |
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Term
| primary member of the omega 6 fatty acid family |
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Definition
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Term
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Definition
| an omega 6 polyunsaturated fatty acid with 20 carbons and four double bonds, present in small amounts inmeat and other animal producrts and synthesized in the body from linoleic acid |
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Term
| primary member of the omega 3 fatty acid |
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Definition
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Term
| where are the omega 3 fatty acids found |
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Definition
| the eyes and brain and areessential for normal growht and cognitive development. they may also play an important role in prevention and treament of heart disease |
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Term
| sometimes desbribed as hormone like but differ from hormones |
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Definition
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Term
| how are eicosanoids different form hormones |
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Definition
| HORMONES are scereted in one location and travel to affect cells all over the body, whereas EICOSANOIDS appear to affect only the cells in which they are made or nearby cells in the same localized enviorment. HORMONES elicit the same response from all gthier target cells, whereas EICOSANOIDS oftern have different effects on different cells. |
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Term
| how do eicosanoids oppose one another |
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Definition
| one causes muscles to relax and b lood bessels to dialte, another causes muscles to contract and blood vessels to contrict, certain particpate in teh immune response to injury and infection, procuding fever inflammation and pain. one of the ways aspirin relieves these sympotoms is by slowing the synthesis of these eicosanoids. |
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Term
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Definition
| results of blood tests taht reveal a persons total cholesterol, triglycerides, and various lipoproteins. |
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Term
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Definition
| a general term for all diseases of heart and clood vessels. Atherosclerosis is the amin cause of cvd. when the arteries that carry blood to the heart muscle become blocked, the heart suffers damage known as coronary hear disease(chd) |
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Term
| nations number one killer in adults |
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Definition
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Term
| most notiable fatty acid for raisin cholesteral |
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Definition
| lauric, myristic, and palmitic acids |
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Term
| which acid doesnt raise cholesterol |
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Definition
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Term
| how does saturated acids contribute to heart disease |
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Definition
| by promoting blood clotting. |
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Term
| limiting the intake of trans fatty acids does wht |
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Definition
| improves blodd cholesterol and lower the risk of hear disease. |
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Term
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Definition
| the american heart association has stated tht becuase butter is rich in both saturated fat and cholesterol whereas margarine is made from vegetable fat ewith nodietary cholesterol, margarine is still preferable to butter. |
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Term
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Definition
| dietary cholesterol raises blood cholesterol and increases the risk of heart disease....cholesterol is found in all foods derived from animals....eating less fat from meats egss and milk products helps lower dietary cholesterol intake(as well as total and saturated fat intakes)...people with high blood cholesterol may benefit from limitin daily cholesterol mintake to less than 200 miligrams(eggs) |
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Term
| most dietary effective way of limiting heat disease |
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Definition
| replacing both saturated and trans fats with monounsaturated and polunsaturated |
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Term
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Definition
| lower rate of heart disease, contributed to their liberal use of olive oil |
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Term
| regulation consumption of omega 3 |
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Definition
| fatty acids helps to prevent blood clots, protect against irregular heartbeats, and lower blood pressure, especially in peoole with hypertension of atherosclerosis....help support a health immune system and defend against inflammatory disorders. |
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Term
| name food among the best omega 3 fatty acid |
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Definition
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Term
| fish provides many mineral except |
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Definition
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