Term
| Limit fat intake to ____ will cause us to be deficient in the following:________ |
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Definition
| <10%; Omega 3 and 6 fatty acids, Vitamin A, D, E, K, and other phytochemicals. |
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Term
| _____ of the American population has a form of cardiovascular disease. |
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Definition
|
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Term
| Forms of cardiovascular disease: |
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Definition
Coronary Heart Disease (CHD),
High blood pressure,
Stroke |
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Term
| Coronary Heart Disease occurs when: |
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Definition
| there is reduced blood flow to the heart. |
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Term
|
Definition
Athero = blood vessels of the heart;
Sclerosis = hardening. |
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Term
| Total cholesterol levels associated with the CHD death rate. |
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Definition
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Term
| Dietary cholestoral should be: |
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Definition
|
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Term
|
Definition
| packages that carry cholesterol in the blood. |
|
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Term
| Four kinds of lipoproteins |
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Definition
Chylomicrons,
Very low-density lipoproteins,
Low-density lipoproteins,
High-density lipoproteins |
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Term
|
Definition
Triglycerides,
Phospholipids,
Cholesterol |
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Term
| Makes up 98% of the fat in our foods and the fat in our fat stores: |
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Definition
|
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Term
| Important emulsifier glue that holds oil and water in place to protect water inside from the outside: |
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Definition
|
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Term
| Three types of fatty acids used to make triglycerides and phospholipids: |
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Definition
Saturated fat,
Monounsaturated fatty acid,
Polyunsaturated fatty acid |
|
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Term
| Two essential fatty acids in the diet: |
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Definition
|
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Term
| Fatty acids located in the cell membranes, nerves, and in the brain. Increases blood clotting factors. |
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Definition
|
|
Term
| Fatty acids located in cell membranes and the eye. Reduces blood clotting. Important component of the brain and nervous system. |
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Definition
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Term
| Two types of Omega 3 fatty acids that are important. They decrease blood clotting, blood pressure, and other things. |
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Definition
|
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Term
| Cholesterol is needed to make the following: |
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Definition
Bile acids as an aid in lipid digestion,
Vitamin D,
Reproductive hormones like testosterone and estrogen |
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Term
| Limit fat to ______% of total kcal intake. |
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Definition
|
|
Term
| High fat in meat means _____ g saturated fat per ____ oz serving. |
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Definition
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|
Term
| Lean sources of meat are ___ g saturated fat per ___ oz serving. |
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Definition
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Term
| Low fat must have ___ g or less per serving. |
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Definition
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Term
| Fat free must have ___ g of fat or less per serving. |
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Definition
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|
Term
| Low cholesterol contains ___ mg or less of cholesterol per serving. |
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Definition
|
|
Term
| Low saturated fats contain ___ g or less of saturated fat per serving. |
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Definition
|
|
Term
| Sources of Monounsaturated fat |
|
Definition
| olive oil, canola oil, peanut oil, nuts, peanut butter. |
|
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Term
| What monounsaturated fat does: |
|
Definition
Lower total cholesterol and LDL,
Lower blood clotting factors,
Provides antioxidants,
May lower blood pressure. |
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|
Term
| Sources of polyunsaturated fat: |
|
Definition
| corn oil, soybean oil, walnuts, flax seed, vegetable oil, fatty fish. |
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|
Term
| What polyunsaturated fat does: |
|
Definition
Lower triglycerides,
Prevent blood clots,
Lower blood pressure,
Protects againts irregular heartbeats,
Lowers inflammation. |
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Term
| Avoid getting __ g Omega 3 fatty acid per day. |
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Definition
|
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Term
| Found naturally in some animal foods and are formed during a commercial manufacturing process called "Hydrogeneation." |
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Definition
|
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Term
|
Definition
| The process of filling unsaturated fatty acid molecules with hydrogen molecules making it "saturated." |
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Term
| Why is hydrogenation used during food processing? |
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Definition
Make oils solid,
Make unsaturated fats more shelf stable since they can spoil quickly. |
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Term
| What year was there a law passed that the amount of trans-fats were required to be on food labels? |
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Definition
|
|
Term
| A label reporting 0 g of trans-fats can have up to ___ g trans-fat in it. |
|
Definition
|
|
Term
|
Definition
| The building blocks for growth and maintenance of body tissures, muscle, bones, and teeth. |
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