Fsn Test #3 (Chapter 5)

Front 1

Triglyceride

Back 1

the major form of lipid in the body and in food. It is composed of three fatty acids bonded to glycerol, an alcohol

Front 2

Glycerol

Back 2

a three-carbon alcohol used to form triglycerides

Front 3

Phospholipid

Back 3

any of a class of fat-related substances that contain phosphorus, fatty acids, and a nitrogen-containing base; they are an essential part of every cell

Front 4

Sterol

Back 4

a compound containing a multi-ring (steroid) structure and a hydroxyl group (-OH); an example is cholesterol

Front 5

Cholesterol

Back 5

a waxy lipid found in all body cells; it has a structure containing multiple chemical rings that is found only in foods that contain animal products

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Saturated Fatty Acid

Back 6

a fatty acid containing no carbon-carbon double bonds

Front 7

Monounsaturated Fatty Acid

Back 7

a fatty acid containing one carbon-carbon double bond

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Polyunsaturated Fatty Acid

Back 8

a fatty acid containing two or more carbon-carbon double bonds

Front 9

Cis Fatty Acid

Back 9

a form of an unsaturated fatty acid that has the hydrogens lying on the same side of the carbon-carbon double bond

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Trans Fatty Acid

Back 10

a form of an unsaturated fatty acid, usually a monounsaturated one when found in food, in which the hydrogens on both carbons forming the double bond lie on opposite sides of that bond

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Long-chain Fatty Acid

Back 11

a fatty acid that contains 12 or more carbons

Front 12

Omega-3 (w-3) Fatty Acid

Back 12

an unsaturated fatty acid with the first double bond on the third carbon from the methyl end (-CH3)

Front 13

Omega-6 (w-6) Fatty Acid

Back 13

an unsaturated fatty acid with the first double bond on the sixth carbon from the methyl end (-CH3)

Front 14

Alpha-linolenic Acid

Back 14

an essential omega-3 fatty acid with 18 carbons and three double bonds

Front 15

Linoleic Acid

Back 15

an essential omega-6 fatty acid with 18 carbons and two double bonds

Front 16

Essential Fatty Acids

Back 16

fatty acids that must be supplied by the diet to maintain health; only linoleic acid and alpha-linolenic acid are classified as essential

Front 17

Oleic Acid

Back 17

an omega-9 fatty acid with 18 carbons and one double bond

Front 18

Diglyceride

Back 18

a breakdown product of a triglyceride consisting of two fatty acids bonded to a glycerol backbone

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Monoglyceride

Back 19

a breakdown product of a triglyceride consisting of one fatty acid attached to a glycerol backbone

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Lecithin

Back 20

a group of compounds that are major components of cell membranes

Front 21

Emulsifier

Back 21

a compound that can suspend fat in water by isolating individual fat droplets, using a shell of water molecules or other substances to prevent the fat from coalescing

Front 22

BHA, BHT

Back 22

two common synthetic antioxidants added to foods

Front 23

Hydrogenation

Back 23

the addition of hydrogen to a carbon-carbon double bond, producing a single carbon-carbon bond with two hydrogens attached to each carbon; to convert fatty acids from liquid to solid

Front 24

Lipase

Back 24

fat-digesting enzyme produced by the salivary glands, stomach, and pancreas

Front 25

Lipoprotein

Back 25

a compound found in the bloodstream containing a core of lipids with a shell composed of protein, phospholipid, and cholesterol

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Chylomicron

Back 26

lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, and protein; they are formed in the absorptive cells of the small intestine after fat absorption and travel through the lymphatic system to the bloodstream

Front 27

Lipoprotein Lipase

Back 27

an enzyme attached to the cells that form the inner lining of blood vessels; it breaks down triglycerides into free fatty acids and glycerol

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Very Low Density Lipoprotein (VLDL)

Back 28

the lipoprotein created in the liver that carries cholesterol and lipids that have been taken up or newly synthesized by the liver

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Low Density Lipoprotein (LDL)

Back 29

the lipoprotein in the blood containing primarily cholesterol; elevated LDL is strongly linked to cardiovascular disease risk

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High Density Lipoprotein (HDL)

Back 30

the lipoprotein in the blood that picks up cholesterol from dying cells and other sources and transfers it to the other lipoproteins in the bloodstream, as well as directly to the liver; reduces the risk of cardiovascular disease

Front 31

Menopause

Back 31

the cessation of the menstrual cycle in women, usually beginning at about 50 years of age

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Scavenger Cells

Back 32

specific form of white blood cells that can bury themselves in the artery wall and accumulate LDL; as these cells take up LDL, they contribute to the development of atherosclerosis

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Atherosclerosis

Back 33

a buildup of fatty material (plaque) in the arteries, including those surrounding the heart

Front 34

Eicosapentaenoic Acid (EPA)

Back 34

an omega-3 fatty acid with 20 carbons and 5 carbon-carbon double bonds; it is present in large amounts in fatty fish and is slowly synthesized in the body from alpha-linolenic acid

Front 35

Decosahexaenoic Acid (DHA)

Back 35

an omega-3 fatty acid with 22 carbons and 6 carbon-carbon double bonds; it is present in large amounts in fatty fish and is slowly synthesized in the body from alpha-linolenic acid (especially present in the retina and brain)

Front 36

Arachidonic Acid

Back 36

an omega-6 fatty acid made from linoleic acid with 20 carbon atoms and 4 carbon-carbon double bonds

Front 37

Hemorrhagic Stroke

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damage to part of the brain resulting from rupture of a blood vessel and subsequent bleeding within or over the internal surface of the brain

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Rancid

Back 38

containing products of decomposed fatty acids that have an unpleasant flavor and odor

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Total Parenteral Nutrition

Back 39

the intravenous feeding of all necessary nutrients, including the most basic forms of protein, carbohydrates, lipids, vitamins, minerals, and electrolytes

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Vegan

Back 40

a person who eats only plant foods

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Plaque

Back 41

a cholesterol-rich substance deposited in the blood vessels; it contains various white blood cells, smooth muscle cells, various proteins, cholesterol and other lipids, and eventually calcium

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Myocardial Infarction

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death of part of the heart muscle (also called a heart attack)

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Cerebrovascular Accident (CVA)

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death of part of the brain tissue due typically to a blood clot (also called a stroke)

Front 44

Oxidize

Back 44

the loss of an electron or gain of an oxygen by a chemical substance; alters the shape and/or function of the substance

Front 45

Antioxidant

Back 45

generally a compound that stops the damaging effects of reactive substances seeking an electron; prevents breakdown of substances in foods or the body, particularly lipids

Front 46

Systolic Blood Pressure

Back 46

the pressure in the arterial blood vessels associated with the pumping of blood from the heart

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Diastolic Blood Pressure

Back 47

the pressure in the arterial blood vessels when the heart is between beats