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255 Cards in this Set

  • Front
  • Back
Nutrition
The science of foods and the nutrients and other components therein, their action and interaction with each other. Also the ingestion, digestion, absorption, transport, utilization, excretion and storage of nutrients. Nutrition sometimes includes production and preparation of food.
Metabolism
The sum of all the physical and chemical changes that take place within an organism. All the energy and material transformations that occur within a cell.
Case Study
Study of individuals with a disease or illness. Treatments and apparent effects are observed. Requires untreated subjects for comparison. Could point the way to further research.
Correlation
Simultaneous changes in two factors. The degree to which one variable increases or decreases with respect to another variable. A variable can have a positive or negative correlation.
Epidemiological Study
Studies of whole population groups in different parts of the world to determine disease frequency and distribution.
Intervention Study
Actively intervening to alter some aspect of the population such as a change in diet. Usually there is an experimental group and a control group.
Laboratory Study
Study using animals, tissues. or cells to pinpoint mechanism by which a substance (nutrient) acts within the body. Deficiencies can be induced and various treatments tried.
Placebo
A sham treatment or inactive substance
Placebo Effect
When health care professional gives a treatment that is actually fake (no active substance), but it works anyway depsite no active ingredients to influence the change.
Energy
The capacity of a system to do work. Energy may be motion, position, light, heat, ionizing radiation, or sound. Changes in energy may be chemical, physical or both.
Calorie
The amount of heat necessary to raise the temperature of one liter of water one degree Celsius. In this course, we talk alot about calories in food, a measurement of the heat energy in the food.
Fortification
Addition of nutrients to a food.
Supplement
Any product intended for ingestion as a supplement to the diet, including vitamins, minerals, herbs, botanicals and other plant-derived substances; amino acids and concentrates, metabolites, constituents and extracts of these substances.
Organic
A substance that contains the element carbon. Four of the 6 classes of nutrients contain carbon. These substances are almost always derived from living things. Now organic foods are regulated and organic actually means grown or raised under specific conditions, learn more in module 2 under labeling.
Inorganic
A substance that does not contain the element carbon. Water and minerals are examples of inorganic nutrients.
Satiety
The feeling of fullness or satisfaction conveyed by a food or meal.
Malnutrition
Deficiencies, excesses, imbalances or failure to absorb nutrients. It can bring on disease or a disorder.
Obesity
Over-fatness causing adverse health effects.
Gram
A unit of weight. The weight of a cubic centimeter or milliliter of water under defined conditions of temperature and pressure. 28.35 grams equals one ounce. Carbohydrate, protein, and fat are measured in grams.
Milligram
A unit of weight. 1000 milligrams (mg) equals one gram. Some vitamins and minerals are measured in mg. For example: vitamin C and calcium are measured in milligrams.
Microgram
A unit of weight. 1000 micrograms (ug) equals one milligram. Some vitamins and minerals are measured in ug. Vitamin B12 and selenium are measured in micrograms.
Kilogram
A unit of weight. One kilogram is equal to a 1000 grams. 1 kg is equal to 2.2 pounds
Meter
A unit of linear measure. It is equal to 39.37 inches.
Centimeter
1/100 of a meter. 1 inch = 2.54 cm
Millimeter
1/1000 of a meter.
Liter
A unit of volume. One liter= 1.06 quarts.
Milliliter
A unit of volume. 1 cup=240 milliliters (ml).
Adequate Intake (AI)
Recommendations for nutrient intake when not enough information is available to establish an RDA. AIs are based on observed or experimentally determined estimates of the average nutrient intake that appears to maintain a defined nutritional state in a specific population.
Daily Food Guide
Recommended food plan to help people with no special knowledge of nutrition to select foods to meet nutrient needs. Foods were grouped into 6 categories and are known as the Food Guide Pyramid.
Daily Reference Values (DRV)
Standards of intake for certain components of a diet (carbohydrate, fat, protein, saturated fat, cholesterol, sodium, potassium and dietary fiber) set by FDA. With the exception of protein, these nutrients do not have an RDA. The values are intended to be used for comparing nutrient intakes to desirable or maximum levels. DRVs help consumers evaluate individual food choices and determine how they fit into a total diet, as they form part of the Daily Values. The DRVs for cholesterol, sodium, and potassium are constant; those for other nutrients increase as energy intake increases. The DRVs constitute part of the Daily Values used in food labeling.
Daily Values
A set of standard nutrient-intakes values developed by the FDA and used as a reference for expressing nutrient content on nutrition labels. Daily Values include the two types of standards - RDIs and DRVs.
Dietary Guidelines for Americans
General Goals for healthful living and food selection set by USDA and DHHS.
Dietary Reference Intakes (DRI)
The general term for nutrient recommendations being developed as part of the revision of the 1989 RDA. The DRI is comprised of the EAR, RDA, AI and the UL.
Estimated average requirements (EARs)
An amount of nutrient intake that is estimated to meet the needs of 50% of the individuals in a specific age and gender group.
Estimated Safe and Adequate Daily Dietary Intake (ESADDI)
Nutrient intake recommendation made by the Food and Nutrition Board of the National Research Council for nutrients that do not have an RDA because there is not enough information available to set a standard. These are being phased out and replaced by the Adequate Intake (AI).
Exchange System
A system for classifying foods into lists based on their macronutrient (carbohydrate, lipids, and protein) composition and establishing serving sizes so that one serving of each food on the list contains approximately the same amount of carbohydrate, protein, fat and energy.
Food and Nutrition Board of the Institute of Medicine, National Academy of Sciences
A federal agency that has established "The Committee on Dietary Reference Intakes" for the purpose of developing a series of reference values for intakes of nutrients by Americans and Canadians.
Health Canada
Canadian agency along with Canadian scientists involved in developing a series of reference values for intakes of nutrients by Americans and Canadians.
Health Claims
Messages allowed on a food label relating to a food, or nutrient, or food constituent and a disease. Currently, FDA limits health messages to specific disease where significant scientific evidence support such a link.
Ingredients
Ingredients in a food listed in descending order by weight. Required on almost all food labels.
Malnutrition
Failing health that results from long-standing dietary practices that do not coincide with nutritional needs.
Nutrient Claims
Structure/function claims do not have to have FDA approval. On the label there is likely to be a disclaimer that states: "This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent ay disease." You are likely to find this disclaimer on a dietary supplement.
Nutrient Density
The ratio formed by dividing a food's contribution to the needs for a nutrient by its contribution to energy needs. When the contribution to nutrient needs exceeds that to energy needs, the food is considered to have a favorable nutrient density for that nutrient.
Nutrition Labeling and Education Act (NLEA)
Federal law requiring that food labels use the common name of the product, the name and address of the manufacturer, packer, or distributor be listed, the net contents be given, and ingredients of the product be listed.
Nutrition facts
title of food label
Organic Food
Generally refers to foods produced without pesticides, growth hormones, antibiotics, or biotechnology, irradiation, or sewer sludge.
Recommended Dietary Allowances (RDA)
Recommended intakes of nutrients that meets the needs of almost all healthy people of similar age and gender. These are established by the Food and Nutrition Board of the National Academy of Sciences.
Reference Daily Intakes (RDI)
Standards established by FDA for expressing nutrient content on nutrition labels. RDIs are generally based on the maximum 1968 RDA values set for a nutrient that span a particular age range, such as children over 4 years through adults. RDI replaced the term U.S. RDA. The RDIs constitute part of the Daily Values used in food labeling.
Supplement Facts
Title of nutrient supplement label
Tolerable Upper Intake Limits (UL)
Maximum chronic daily intake of a nutrient that is unlikely to cause adverse health effects in almost all people in a population. This number applies to a chronic daily use.
% U.S. RDA
Food label standard used prior to 1990. Information based on 1968 RDA.
ATP
The main high energy currency in the cell. The energy in ATP is used for biological work.
Amino Acids
The building blocks for protein. Made from carbon, hydrogen, oxygen and nitrogen.
Anaerobic
A biochemical pathway that does not require oxygen.
Antibodies
Proteins made by B cells that are induced by specific antigens. Part of the immune system that prevent and control infections.
antigen
A molecule or substance that can induce the production of antibodies: a substance that stimulates a specific aspect of immunity
arteries
Blood vessels that carries blood away from the heart.
B-cells
A type of white blood cell that can be transformed by antigens to secrete antibodies.
bile
A liver secretion that is stored in the gallbladder and is released into the small intestine to aid fat absorption by suspending fat into tiny droplets within a watery fluid.
bile duct
Tube that delivers bile from the gallbladder to the small intestine.
blood flow
Blood travels from the left side of the heart by way of arteries through capillaries to veins back to the right side of the heart. From there it travels to the lungs and back to the left side of the heart.
bolus
a moist mass of food that is swallowed
capillaries
A microscopic blood vessel that connects an artery with a vein. The functional unit of the circulatory system.
carbohydrates
A component of food containing carbon, hydrogen, and oxygen; also known as sugars starches and dietary fibers.
carbon dioxide (CO2)
Waste gas produced by the oxidation of energy nutrients carbohydrates, proteins, and lipids.
cholesterol
A lipid made of carbon rings (steroid structure) found in all animal cell membranes.
chromosomes
Structures in the nucleus of the cell that contain the genes for genetic expression.
colon or large intestine
Organ of gastrointestinal tract connecting small intestine with rectum. Absorbs almost all the water that has been secreted into the tract, along with a few mineral and acids. Resident bacteria digests some food material and produces two vitamins.
creatinine
(phosphate) A phosphate containing molecule in muscle cells that serves as a source of energy to make ATP.
cytoplasm
The substance between the nucleus and membrane of the cell that holds the components of the cell.
DNA
Deoxyribonucleic acid Hereditary information carried in the nucleus of the cell. Directs protein synthesis and cell division.
emulsification
The process of producing small fat drops and suspending them in water.
endocrine gland
A gland that produces hormones, but does not have a duct
endoplasmic reticulum
An organelle composed of a network of canals that run through the cytoplasm.
enzymes
A protein catalyst that speeds up the rate of a chemical reaction. It is not altered by the reaction
epliglottis
A flap-like structure on top of the larynx. During swallowing it covers the entrance to the windpipe.
epinephrine
A hormone released by the adrenal glands that modulates the stress response. Also called adrenaline.
epithelial
One of four basic tissue types; type of tissue that covers all body surfaces including all internal body passages.
esophagus
A tubular portion of the gastrointestinal tract that connects the mouth (actually the pharynx) to the stomach.
estrogens
Any of the several female sex hormones secreted by the ovary.
facilitated absorption
Carrier-mediated transport through cell membrane in direction of concentration gradient. Does not require energy expenditure.
fatty acid
Lipid component with a chain of carbons and flanked by an acid group (COOH) at one end and a methyl group (CH3) group at the other
feces
Material discharged from the gastrointestinal tract during defecation, composed of undigested food residue, bacteria, dead cells and mucus. Also called the stool.
fructose
A 6-carbon monosaccharide in the form of a ring structure. Sweetest natural sugar.
galactose
A 6-carbon monosaccharide in the form of a ring structure. Never found free in nature.
gallbladder
A sac-like structure attached to the underside of the liver in which bile is stored and secreted.
genitourinary tract
Relating to the genital and urinary organs and functions.
glucose
A 6-carbon monosaccharide in the form of a ring structure. Found in food, and is the principal energy molecule in the blood.
glycogen
A carbohydrate (starch) made of multiple glucose units. It is the storage form of glucose and is synthesized and stored in liver and muscles.
growth hormone
A hormone secreted by the pituitary gland (in the brain). Stimulates growth of skeleton and soft tissues and influences metabolism of carbohydrate, protein, and fat throughout life.
hemoglobin
Iron-containing protein found in red blood cells that transports oxygen to cells and carbon dioxide from cells. Red pigment material in red cells.
homeostasis
Constancy of internal environment; the maintenance by the principal physiological regulatory mechanisms in the body.
hydophilic
A substance that readily absorbs water, "water loving
hydrochloric acid (HCl)
An acid composed of hydrogen and chloride. The acid produced by glands in the stomach.
hydrophobic
A substance that repels water or is repelled by water, "water hating".
insulin
A hormone produced by the pancreas. It promotes glycogen, fatty acid, and protein synthesis. It also aids in removing excess glucose from the blood by allowing it to enter liver, muscle and fat cells.
interstitial fluid
Fluid that exists between cells and capillaries.
liver
a large organ that detoxifies blood, and controls blood concentration of glucose, lipids, ketone bodies, amino acids, and protein.
lipid
a substance containing carbon, hydrogen, oxygen, and other elements. Lipids dissolve in organic solvents (ether or benzene). includes triglycerides, phospholipids, and cholesterol. commonly known as fats and oils
lumen
the space within a tubular structure through which substances pass
lymph
a clear plasma-like fluid that flows through lymph vessels
lymph glands
glands that filter lymph fluid for bacteria and other pathogens
mammary glands
the gland in the female breast that produces milk for the young
memory cells
specialized white blood cells that are produced as the result of an infection. remain in body forever so that any future attacks by agent will generate an immediate immune response.
metabolic rate
the rate that the body transforms fuel into energy for various body functions
microvilli
microscopic hair-like projections of cell membranes on certain epithelial cells
mitochondria
organelle in cytoplasm that is the site for most of the production of ATP (energy) in the cell; "power house" of the cell
monoglyceride
glycerol with one fatty acid attached to the central carbon
mouth
where food is chewed and mixed with saliva and digestion of starch begins
mucus
thick fluid secreted by glands throughout the body. it has a dual function protecting underlying cells and acting as a lubricant
non-specific immunity
immunity with which we are born
norepinephrine
neurotransmitter released from nerve endings to convey a signal to the next nerve. also a hormone secreted by the adrenal glands
organ
a group of tissues designed to perform a specific function
organelles
a living structure of a cell designed to perform a specific function
osteoporosis
loss of bone seen commonly in postmenopausal women. accompanies by pain, loss of stature, deformities and fractures.
ovaries
female sex organs producing eggs and sex hormones
pancreas
an organ in the abdominal cavity that produces both hormones and digestive enzymes
pancreatic duct
a drainage tube that carries pancreatic juice from the pancreas to the small intestine
passive absorption
movement of fluid through cell membrane from area of high concentration to area of low concentration. no carrier or energy required.
pathogen
any disease-producing microorganism or substance
penis
male sex organ, urine passes through the penis during urination
peristalsis
coordinated muscular contractions that are used to propel food the the gastrointestinal tract
phagocytosis
"cellular eating"; the ability of some cells to engulf large particles and digest them
pinocytosis
"cell drinking"; allows cells to take in fluid from outside the cell, along with dissolved particles.
pharynx
an organ common to the digestive system and the respiratory system. it is located at the back of the mouth and nasal cavity that extend to the larynx and esophagus. commonly called the throat.
plasma
the fluid part of blood
platelets
small fragments from bone marrow cells that function in blood clotting
portal vein
a large vein that collects blood from the intestine and delivers it to the liver
prostate
a gland surround the male urethra just below the urinary bladder that secretes a substance into seminal fluid during ejaculation
protein
component of food and body synthesized amino acids. contains carbon, hydrogen, nitrogen, and several other chemical elements.
pulmonary circuit
system of blood vessels that carries deoxygenated (low content of oxygen) blood from the right side of the heart to the lungs and returns oxygenated blood from the lungs to the left side of the heart
rectum
terminal portion of gastrointestinal tract
ribosome
an organelle in the the cytoplasm where protein synthesis occurs.
RNA
ribonucleic acid; comes in 3 types (messenger, transfer, and ribosomal). Functions in the assembly of protein
saliva
secretion of the salivary glands. principle enzyme begins carbohydrate digestion.
salivary gland
a digestive gland in the mouth that secretes saliva
seminal vesicles
male reproductive organs that secrete additives to sperm
small intestine
portion of the gastrointestinal tract between stomach and large intestine (colon). function is to digest food and absorb nutrients.
sodium bicarbonate
an alkaline substance secreted by the pancreas into the small intestine. commonly known as baking soda
specific or adaptive immunity
immunity acquired after exposure to a specific pathogen
sphincter
a circular muscle that controls the flow of contents in the gastrointestinal tract from one organ to the next.
stomach
a large pouch-like organ in the digestive tract located between the esophagus and the small intestine.
system
a group of organs that function together
systemic circuit
the portion of the circulatory system with blood flow from the left side of the heart to the entire body and back to the right side of the heart (does not include blood flow to and from the lungs)
T-cells
a type of white blood cell that provides acquired or specific immunity
plasma
the fluid part of blood
platelets
small fragments from bone marrow cells that function in blood clotting
portal vein
a large vein that collects blood from the intestine and delivers it to the liver
prostate
a gland surround the male urethra just below the urinary bladder that secretes a substance into seminal fluid during ejaculation
protein
component of food and body synthesized amino acids. contains carbon, hydrogen, nitrogen, and several other chemical elements.
pulmonary circuit
system of blood vessels that carries deoxygenated (low content of oxygen) blood from the right side of the heart to the lungs and returns oxygenated blood from the lungs to the left side of the heart
rectum
terminal portion of gastrointestinal tract
ribosome
an organelle in the the cytoplasm where protein synthesis occurs.
RNA
ribonucleic acid; comes in 3 types (messenger, transfer, and ribosomal). Functions in the assembly of protein
saliva
secretion of the salivary glands. principle enzyme begins carbohydrate digestion.
salivary gland
a digestive gland in the mouth that secretes saliva
seminal vesicles
male reproductive organs that secrete additives to sperm
small intestine
portion of the gastrointestinal tract between stomach and large intestine (colon). function is to digest food and absorb nutrients.
sodium bicarbonate
an alkaline substance secreted by the pancreas into the small intestine. commonly known as baking soda
specific or adaptive immunity
immunity acquired after exposure to a specific pathogen
sphincter
a circular muscle that controls the flow of contents in the gastrointestinal tract from one organ to the next.
stomach
a large pouch-like organ in the digestive tract located between the esophagus and the small intestine.
system
a group of organs that function together
systemic circuit
the portion of the circulatory system with blood flow from the left side of the heart to the entire body and back to the right side of the heart (does not include blood flow to and from the lungs)
T-cells
a type of white blood cell that provides acquired or specific immunity
testes
primary male reproductive organ. produces sperm and males sex hormones
testosterone
the major male steroid hormone secreted by the testes.
thyroid hormones
hormones secreted by the thyroid gland. regulates basal metabolic rate and protein synthesis in many organs.
urea
main nitrogenous waste produce of protein breakdown. formed in liver from amino acids
urethra
tube that transports urine from bladder to outside of body
uterine tubes
tube through which the egg is transported to the uterus. where fertilization takes place
uterus
organ where fetus develops. incorrectly called the womb.
veins
a blood vessel that carries blood toward the heart
vagina
hollow tube leading from the external female genitalia to the uterus
villi (villus)
projection of the small intestinal wall that extends into the lumen. participates in digestion of foods and absorption of nutrients.
acid-base balance
maintaining the normal pH of the blood by the lungs and kidneys. lungs control carbon dioxide concentration and kidneys regulate bicarbonate concentration.
amylopectin
a branched-chain type of starch composed of glucose units
amylose
a straight-chain type of starch composed of glucose units
carbohydrate
a component of food containing carbon, hydrogen, and oxygen; also known as sugars, starches, and dietary fibers.
chlorophyll
green pigment in plants, which absorbs light energy and transfers the energy to other molecules as part of the process of photosynthesis
cellulose
structural part of plants. an insoluble fiber that cannot be fermented by intestinal bacteria.
diverticula
pouches that protrude through the wall of the large intestine to the outside of the intestine
diverticulitis
an inflammation of the diverticula caused by acids produced by bacterial metabolism inside the diverticula
epinephrine
a hormone released by the adrenal glands that modulates the stress response. also called adrenaline.
equal
alternative sweetener, aspartame, sold in powdered form. made from two amino acids. extremely sweet.
fermented (fermentation)
the conversion, without the use of oxygen, of carbohydrates to alcohols, acids, and CO2
fiber
the non-starch polysaccharides that are indigestible by human enzymes. some fibers are water-soluble, some insoluble
fructose
a 6-carbon monosaccharide in the form of a ring structure. the sweetest of all natural sugars.
galactose
a 6-carbon monosaccaride in the form of a ring structure. always found combines with glucose to form the polysaccharide lactose.
glucagon
a hormone secreted by the pancreas in response to a low concentration of blood glucose. promotes release of glucose from the liver to raise blood glucose concentrations. it also promotes the release of free fatty acids (fuel) into the blood
glucose
a 6-carbon monosaccharide in the form of a ring structure. found in food, and is the principal energy molecule in the blood.
gum
a water-soluble fiber. contained in and around plants cells
heart disease
a disease usually caused by the deposition of fatty materials in blood vessel walls in the heart; reducing blood flow, decreased heart function, and ultimately death.
hemicelluloses
dietary fibers containing the sugars xylose, galactose, glucose, and other monosaccharides. can be either water-soluble or water-insoluble
hyperglycemia
high blood glucose levels exceeding 125 mg/deciliter (dl) of blood
insulin
a hormone produced by the pancreas. it promotes glycogen, fatty acid, and protein synthesis. it aids in the removal of excess glucose from the blood by allowing it to enter muscle and fat cells and inhibits production of glucose by the liver. therefore, the insulin-sensitive tissues are muscle, liver, and fat.
ketosis
a high concentration of ketones in the blood.
lactase
an enzyme found in the intestinal wall that is able to digest (split) lactose into glucose and galactose.
lactose
a disaccharide containing glucose and galactose. the sugar found in milk.
lactose intolerance
inability to produce sufficient lactase. can be hereditary, or in response to some specific disease condition in the small intestine. individual with lactose intolerance is unable to digest milk sugar, lactose.
lignin
water-insoluble fiber made from multi-ringed alcohol component. not a carbohydrate structure.
maltose
disaccharide made from two glucose units. sugar produced in sprouting grain.
mucilage
soluble fiber consisting of galactose, mannose, and other monosaccharides. contained in and around plant cell walls.
nutra sweet
alternative sweetener, aspartame, that is added to foods. made from two amino acids. very sweet.
pectin
water-soluble fiber. contained in and around plant cells.
photosynthesis
process by which plants use solar energy to produce energy-yielding carbohydrates such as glucose
polysaccharides
carbohydrate containing multiple glucose units. also known as complex carbohydrate
soluble fibers
fibers that either dissolve in water, or swell when put in water. they are fermented by bacteria in the large intestine. they include pectins, gums, mucilages, and some hemicelluloses.
starch
a digestible carb made of multiple glucose units. the form in which plants store energy. also known as complex carb.
sugar
a simple carb with a chemical composition of CH2O. Most sugars form ring structures when in solution.
tapioca
Pure starch from the cassava plant. used as thickening agent.
atherosclerosis
a build-up of lipid material (plaque) in the inner walls of arteries, including those surrounding the heart.
adrenal gland
glands located on top of each kidney. they secrete steroid hormones and other hormones like epinephrine and some norepinephrine.
alpha-linolenic acid
a dietary essential fatty acid with 18 carbons and 3 carbon-to-carbon double bonds. an omega-3 fatty acid.
bile
a liver secretion that is stores in the gallbladder and is released into the small intestine to aid fat absorption by suspending fat into tiny droplets with a watery fluid
bile acids
bile acids are components of bile. they are synthesized in the liver from cholesterol.
butter
a spread made from cows milk. high in saturated fat.
chain length
short: 2-6 carbons long
medium: 6-12 carbons long
long and very long: 12 or more carbons long
cholesterol
a lipid made of carbon rings (steroid structure) found in all animal cell membranes
chylomicrons
lipoprotein made of triglycerides and cholesterol surround by a shell of phospholipids and proteins. they are made in the intestinal wall from absorbed dietary lipids, and travel through the lymphatic system to the blood by way of the right side of the heart. (transports lipids from the intestinal cells to the body)
corticosteroids
steroid hormones from the adrenal glands consisting of hormones that regulate blood sugar and minerals
emulsifiers
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. (has both water-soluble and fat-soluble properties. allows the mixing of fats and oils in a water solution)
EPA (eicosapentaenoic acid)
an omega-3 fatty acid with 20 carbons and 5 double carbon-to-carbon bonds. is present in fish oils and made in the body from alpha-linolenic acid as well.
fatty acid(s)
an organic compound composed of a carbon chain with hydrogen attached. has an acid end (COOH) and a methyl end (CH3)
Framingham Study
an epidemiological study of heart disease among residents of Framingham, MA begun in 1948.
glycerol
a 3-carbon alcohol, the backbone of triglycerides
HDL (high density lipoprotein)
lipoprotein synthesized in the liver and intestine that picks up cholesterol from dying cells and other sources and transfers it to other lipoproteins, or directly to the liver for disposal. Offers protection from atherosclerosis by removing extra cholesterol from the blood.
homocysteine
an amino acid that is not incorporated into protein. high concentrations in blood are associated with formation of cholesterol plaques in artery walls. promotes atherosclerosis.
linoleic acid
a dietary essential fatty acid, 18 carbons long and two double carbon-to-carbon bonds. an omega-6 fatty acid
lipoproteins
clusters of lipids (triglycerides, cholesterol, and phospholipids) with protein that serve as lipid transport vehicles in both lymph and bloo.
LDL (low density lipoprotein)
the primary lipoprotein carrier of cholesterol in the blood.
lymph
a fluid that transports lipids and fat-soluble vitamins to the blood by way of lymphatic vessels
micelles
particles formed by the aggregation of fatty acids and monoglycerides during fat digestions. they carry fat into the intestinal walls.
monoglycerides
glycerol with one fatty acid attached at the middle carbon. formed during the digestion of triglycerides. special types of monoglycerides are frequently used in food processing. check out food labels of cake mixes and other bakery products.
monounsaturated
a fatty acid with one carbon-to-carbon double bond
olive oil
oil pressed from olives. very high in monounsaturated fatty acids
omega carbon
methyl (CH3) or terminal carbon on a fatty acid chain
omega-3 fatty acids
unsaturated fatty acid with its first double bond at the third carbon from the methyl end.
omega-6 fatty acids
unsaturated fatty acid with its first double bond at the sixth carbon from the methyl end.
Dr. Dean Ornish, M.D.
doctor who has successfully treated heart disease with a combination of exercise, a very low fat diet, and stress management.
ovaries
female sex organs that produce eggs and sex hormones
phospholipids
a class of lipids that has a glycerol backbone with two attached fatty acids and a nitrogen-phosphorous-containing group on the third carbon. component of every cell membrane.
plaque
a cholesterol-rich substance deposited in artery walls. it contains blood cells, muscle cells, and calcium. sometimes called atherosclerotic plaque. the other plaque is deposited on teeth by bacterial action.
polyunsaturated
a fatty acid containing two or more carbon-to-carbone double bonds.
prostaglandins
any of a number of fatty acids that have numerous regulatory functions in the body. sometimes referred to as local hormones
safflower oil
oil derived from safflower seeds. very high in polyunsaturated fatty acids.
saturated fats
fats that have a high proportion of saturated fatty acids
saturation
no carbon-to-carbon double bonds.
sterols
a class of lipids characterized by a four-ring core structure
trans fat (trans fatty acid)
an unnatural form of unsaturated fatty acid found in hydrogenated vegetable oils. highly atherogenic.
triglycerides
the major form of lipids in food and in the body. composed of 3 fatty acids linked to the three carbons of glycerol (an alcohol)
unsaturated fat
fats with a high proportion of unsaturated fatty acids
VLDL (very low density lipoprotein)
lipoprotein made in the liver to carry newly synthesized triglycerides and cholesterol in the blood
vitamin D
fat-soluble vitamin obtained from food or made in the skin from cholesterol
water-soluble fatty acids
short- and medium-chain fatty acids that dissolve in water. they are transported to the liver from the gastrointestinal tract by the portal vein.