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Definition
| family of compounds that include: triglycerides, phospholipids, sterols. characterized by insolubility in water. |
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Definition
| lipids that are solid at room temperature, as opposed to oils which are liquids at room temp. |
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| lipids that are liquid at room temperature, as opposed to fats which are solid at room temperature |
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| the last letter of the Greek alphabet. used by chemists to refer to the position of the first double bond from the methyl end of a fatty acid. |
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Definition
| an essential fatty acid with 18 carbons and two double bonds. |
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Definition
| an essential fatty acid with 18 carbons and 3 double bonds. |
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Term
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Definition
| a polyunsaturated fatty acid in which the first double bond is three carbons away from the methyl end of the carbon chain. |
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Definition
| a polyunsaturated fatty acid in which the first double bond is six carbons from the methyl end of the carbon chain. |
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Definition
| the chief 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 called triaglycerols) |
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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 triglyceride. |
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Term
| generally, the shorter the carbon chain the _______ the fat is at room temperature. |
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Term
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Definition
| the process of a substance combining with oxygen; oxidation reactions involve the loss of electrons. OIL RIG |
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Term
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Definition
| as a food additive preservatives that delay or prevent rancidity of fats in foods and other damage to food caused by oxygen. |
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Term
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Definition
| a chemical process by which hydrogens are added to unsaturated fats to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation (protecting against rancidity.) Hydrogenation produces trans-fatty acids. |
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Term
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Definition
| fatty acids with hydrogens on opposite sides of the double bond. |
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Term
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Definition
| a collective term for several fatty acids that have the same chemical formula as linoleic acid (18 carbons, two double bonds) but with different conjugations. |
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Definition
| a compound similar to a triglyceride but having a phosphate group and choline in place of one of the fatty acids. |
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Term
| lecithin is an example of a: |
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Definition
| phospholipid. They have a hydrophobic end and a hydrophilic end. |
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Term
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Definition
| a nitrogen containing compound found in foods and made in the body from amino acid methionine. Choline is part of the phospholipid lecithin and the neurotransmitter acetylcholine. |
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Term
| T or F, lecithin is an essential nutrient. |
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Definition
| false. lecithinase, in the intestines, hydrolyzes most of it before it passes into the body. |
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Term
| foods rich in lecithin are: |
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Definition
| eggs, liver, soybeans, wheat germ and peanuts. |
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Term
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Definition
| compounds containing a four ring carbon structure with any of a variety of side chains attached. |
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Definition
| one of the sterols containing a four ring carbon structure with a carbon side chain. is popularly attributed to athersclerosis. |
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Definition
| a disease that causes heart attacks and strokes. characterized by placques on the inner walls of the arteries. |
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Definition
| molecules of glycerol with one fatty acid attached. A molecule with two fatty acids attached is a diglyceride. |
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Definition
| tiny spherical complexes of emulsified fat that arise during digestion; most contain bile salts and the products of lipid digestion, including fatty acids, monoglycerides, and cholesterol. |
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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. |
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Term
| Fat digestion in the GI tract |
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Definition
| mouth and salivary glands, stomach, small intestine, large intestine. |
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Term
| CCK (cholecystokinin) in the small intestine |
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Definition
| hormone that signals the gallbladder to release its stores of bile. In turn, emulsifying the fat. |
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Definition
| enters the small intestine and emulsifies fat. |
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Term
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Definition
| clusters of lipids associated with proteins that serve as transport vehicles for lipids in the lymph and blood. |
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Term
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Definition
| very low density lipoprotein. made primarily by liver cells to transport lipids to various tissues in the body; composed primarily of triglycerides. |
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Term
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Definition
| low density lipoprotein. the type derived from VLDL as VLDL triglycerides are removed and broken down; composed primarily of cholesterol. |
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Term
| Where does the bile go after it enters the small intestine and emulsifies fat? |
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Definition
| It can either be reabsorbed and recycled or trapped in the large intestine and carried out of the body in the feces. |
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Term
| What happens when micelles are diffused into the intestinal cells? |
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Definition
| they are reassembled into new triglycerides. |
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Term
| What can looking at chylomicrons in the body tell about the person's diet? |
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Definition
| the types of fat that they eat will be concentrated in chylomicrons. |
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Term
| The chylomicrons are only one of several clusters of lipids and proteins that are used as transport vehicles for fats. As a group, these vehicles are known as: |
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Definition
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Term
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Definition
| chylomicrons, VLDL, LDL, HDL |
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Term
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Definition
| healthy lipoprotein. facilitates recycling and disposal of cholesterol by escorting cells back to the liver. |
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Term
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Definition
| less healthy. High levels are associated with higher risk of heart attack. |
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Term
| why is HDL considered healthy? |
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Definition
| because high levels of lipoproteins that are HDL represent those that are actively being excreted and recycled. |
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Term
| In the body, triglycerides: |
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Definition
| provide an energy reserve, insulate against temperature extremes, protect against shock, help the body use carbohydrate and protein efficiently. |
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Term
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Definition
| made of arachidonic acid and EPA. "hormone-like" in the sense that they effect cells or nearby cells. aspirin works to slow the synthesis of eicosanoids. |
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Term
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Definition
| comprised of linolenic acid these omega 3's are made in the body in small amounts and are essential for growth and development, may play a role in prevention of heart disease. |
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Term
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Definition
| comprised of linoleic acid this omega 6 fatty acid is found in vegetable oils and meats. |
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Term
| signs of fatty acid deficiency: |
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Definition
| slowed growth, reproductive failure, skin lesions, kidney and liver disorders and subtle neurological and visual problems. |
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Term
| a deficiency in omega 3 fatty acids may be associated with: |
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Definition
| depression because some neurochemical pathways in the brain become more active and others become less active. |
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Term
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Definition
| hydrolyzes triglycerides from lipoproteins, producing glycerol, fatty acids, and monoglycerides that enter the adipose cells. |
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Term
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Definition
| a hormone inside adipose cells that responds to the body's need for fuel by hydrolyzing triglycerides so that their parts escape into the gneral circulation and thus become available to other cells for fuel. |
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Term
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Definition
| results of blood tests that reveal a persons total cholesterol, triglycerides and various lipoproteins. |
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Term
| true or false. the liver can convert excess carb and protein into fat. |
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Definition
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Term
| t or f. fat supplies 60% of the body's energy needs during rest. |
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Definition
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| what is cardiovascular disease? |
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Definition
| when cholesterol accumulates in the arteries, restricting blood flow and raising blood pressure. |
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| what is one health risk in consuming a large amount of saturated fat? |
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Definition
| LDL cholesterol will be raised. |
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Term
| true or false. in the body trans fatty acids alter blood cholesterol the same way some saturated fats do. |
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Definition
| true. and they also appear to increase inflammation and insulin resistance. |
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Term
| when the arteries that carry blood to the heart muscle become blocked, the heart suffers damage known as: |
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Definition
| coronary heart disease (CHD) |
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| t or f. limiting dietary cholesterol will help to lower blood cholesterol. |
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Definition
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| the American Heart Association recommends how many servings of fish per week for adequate omega 3/6 intake? |
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Definition
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| Benefits of mufa's, pufa's and omega-3's: |
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Definition
| prevention of heart disease, stroke. |
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| recommendations for lowering cancer risk: |
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Definition
| increase omega-3's and decrease saturated fat intake. |
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Term
| dietary guidelines for fat: |
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Definition
| 20-35% of energy intake, should be mostly from mufa's, pufa's omega-3's |
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| AI for linoleic and linolenic acid: |
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Definition
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| FDA recommendations for fat intake: |
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Definition
| on labels-- 30% total fat and 10% saturated fat |
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Term
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Definition
| 300 mg regardless of energy intake. |
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Term
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Definition
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Term
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Definition
| an ingredient that replaces some or all of the functions of fat and may or may not provide energy. |
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Term
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Definition
| zero calorie fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occuring fats but are totally or partially resistant to digestion. |
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Term
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Definition
| synthetic fat made from sucrose and fatty acids that provides 0kcal per gram. also known as sucrose polymer. |
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