Ch. 5 Nutrition

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the body’s fat tissue; consists of masses of triglyceride-storing cells.

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adipose tissue

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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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antioxidants

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an omega-6 polyunsaturated fatty acid with 20 carbons and four double bonds; present in small amounts in meat and other animal products and synthesized in the body from linoleic acid.

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arachidonic acid

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zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats but are totally or partially resistant to digestion.

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artificial fats

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a type of artery disease characterized by placques (accumulations of lipid-containing material) on the inner walls of the arteries.

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atherosclerosis

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results of blood tests that reveal a person’s total cholesterol, triglycerides, and various lipoproteins.

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blood lipid profile

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a general term for all diseases of the heart and blood vessels.

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cardiovascular disease

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one of the sterols containing a four ring carbon structure with a carbon side chain.

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cholesterol

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a nitrogen-containing compound found in foods and made in the body from the amino acid methionine.

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choline

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the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body.

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chylomicrons

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a collective term for several fatty acids that have the same chemical formula as linoleic acid (18 carbons, two double bonds) but with different configurations.

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conjugated linoleic acid

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a molecule of glycerol with two fatty acids attached.

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diglyceride

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an omega-3 polyunsaturated fatty acid with 22 carbons and six double bonds; present in fish and synthesized in limited amounts in the body from linolenic acid.

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docosahexaenoic acid

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derivatives of 20-carbon fatty acids; biologically active compounds that help to regulate blood pressure, blood clotting, and other body functions. They include prostaglandins (PROS-tah-GLAND-ins), thromboxanes (throm-BOX-ains), and leukotrienes (LOO-ko-TRY-eens).

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eicosanoids

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an omega-3 polyunsaturated fatty acid with 20 carbons and five double bonds; present in fish and synthesized in limited amounts in the body from linolenic acid.

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eicosapentaenoic acid

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fatty acids needed by the body but not made by it in amounts sufficient to meet physiological needs.

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essential fatty acids

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ingredients that replace some or all of the functions of fat and may or may not provide energy.

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fat replacers

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lipids that are solid at room temperature (77°F or 25°C).

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fats

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an alcohol composed of a three-carbon chain, which can serve as the backbone for a triglyceride.

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glycerol

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the type of lipoprotein that transports cholesterol back to the liver from the cells; composed primarily of protein.

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HDL

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an enzyme inside adipose cells that responds to the body’s need for fuel by hydrolyzing triglycerides so that their parts (glycerol and fatty acids) escape into the general circulation and thus become available to other cells for fuel. The signals to which this enzyme responds include epinephrine and glucagon, which oppose insulin.

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hormone-sensitive lipase

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a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fatty acids to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation (protecting against rancidity).

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hydrogenation

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a term referring to water-loving, or water-soluble, substances.

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hydrophilic

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a term referring to water-fearing, or non-water-soluble, substances; also known as lipophilic (fat loving).

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hydrophobic

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the type of lipoprotein derived from very-low-density lipoproteins (VLDL) as VLDL triglycerides are removed and broken down; composed primarily of cholesterol.

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LDL

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one of the phospholipids. Both nature and the food industry use this compound as an emulsifier to combine water-soluble and fat-soluble ingredients that do not ordinarily mix, such as water and o

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lecithin

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an essential fatty acid with 18 carbons and two double bonds.

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linoleic acid

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an essential fatty acid with 18 carbons and three double bonds.

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linolenic acid

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a family of compounds that includes triglycerides, phospholipids, and sterols.

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lipids

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an enzyme that hydrolyzes triglycerides passing by in the bloodstream and directs their parts into the cells, where they can be metabolized for energy or reassembled for storage.

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lipoprotein lipase

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clusters of lipids associated with proteins that serve as transport vehicles for lipids in the lymph and blood.

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lipoproteins

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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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micelles

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molecules of glycerol with one fatty acid attached.

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monoglycerides

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lipids that are liquid at room temperature (77°F or 25°C).

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oils

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a synthetic fat made from sucrose and fatty acids that provides 0 kcalories per gram; also known as sucrose polyester.

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olestra

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the last letter of the Greek alphabet (ω), used by chemists to refer to the position of the first double bond from the methyl (CH3) end of a fatty acid.

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omega

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a polyunsaturated fatty acid in which the first double bond is three carbons away from the methyl (CH3) end of the carbon chain.

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omega-3 fatty acid

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a polyunsaturated fatty acid in which the first double bond is six carbons from the methyl (CH3) end of the carbon chain.

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omega-6 fatty acid

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the process of a substance combining with oxygen; these reactions involve the loss of electrons.

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oxidation

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a compound similar to a triglyceride but having a phosphate group (a phosphorus-containing salt) and choline (or another nitrogen-containing compound) in place of one of the fatty acids.

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phospholipid

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compounds containing a four ring carbon structure with any of a variety of side chains attached.

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sterols

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fatty acids with hydrogens on opposite sides of the double bond.

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trans-fatty acids

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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.

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triglycerides

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the type of lipoprotein made primarily by liver cells to transport lipids to various tissues in the body; composed primarily of triglycerides.

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VLDL