Nutrition 11 Ch. 5

Front 1

______ are distinguished by the fact that they are insoluble in water.

Back 1

Lipids

Front 2

What are the three types of fats commonly found in foods?

Back 2

triglycerides, phospholipids, & sterols.

Front 3

the most common dietary fat is found in the form of:

Back 3

triglycerides, which is the same form in which most fat is stored in the body.

Front 4

fat molecule consisting of 3 fatty acids attached to a 3 carbon glycerol backbone.

Back 4

triglyceride

Front 5

long chains of carbon atoms bound to each other as well as the hydrogen atoms.

Back 5

fatty acids (acids because the contain an acid group (carboxyl group))

Front 6

the "omega end" of a fatty acid:

Back 6

H
I
- C -H
I
H

Front 7

an alcohol composed of three carbon atoms:

Back 7

glycerol

Front 8

length of the fatty acid =

Back 8

chain length

Front 9

A diverse group of organic substances that are insoluble in water; they include triglycerides, phospholipids, & sterols

Back 9

lipids

Front 10

Fatty acids that have two carbons in the chain bound to each other with one double bond

Back 10

monounsaturated fatty acids

Front 11

Fatty acids that have more than one double bond in the chain

Back 11

polyunsaturated fatty acids

Front 12

The process of adding hydrogen to unsaturated fatty acids, making them more solid at room temp.

Back 12

hyrogenation.

Front 13

fatty acids that must be consumed in the diet because the body doesn't produce them.

Back 13

essential fatty acids

Front 14

An essential fatty acid found in vegetable and nut oils; also known as omega-6 fatty acid

Back 14

linoleic acid

Front 15

An essential fatty acid found in leafy green vegetables, flaxseed oil, fish oil, soy, and fish products; an omega-3 fatty acid

Back 15

alpha-linoleic acid

Front 16

A metabolic derivative of alpha-linoleic acid.

Back 16

eicosapentaenoic acid (EPA)

Front 17

another metabolic derivative of alpha-linoleic acid; together with EPA, it appears to reduce our risk for a heart attack.

Back 17

docosahexaenoic acid (DHA)

Front 18

a type of lipid in which a fatty acid is combined with another compound that contains phosphate; unlike other lipids, these are soluble in water.

Back 18

phospholipids

Front 19

A type of lipid found in foods and the body that has a ring structure; cholesterol is the most common one that occurs in our diets.

Back 19

sterols

Front 20

a spherical compound in which fat clusters in the center and phospholipids and proteins form the outside of the sphere

Back 20

lipoprotein

Front 21

An enzyme that sits outside of cells and breaks apart triglycerides so that their fatty acids can be taken up by the cell.

Back 21

lipoprotein lipase

Front 22

fats we can see in our foods or see added to foods;

Back 22

visible fats

Front 23

fats that are hidden in foods such as baked goods etc.

Back 23

hidden fats

Front 24

prefix cis =

Back 24

same side

Front 25

prefix trans =

Back 25

opposite side

Front 26

fatty acid with a double bond six carbons from the omega end

Back 26

(linoleic acid) omega-6

Front 27

fatty acid with a double bond three carbons from the omega end

Back 27

(alpha-linoleic acid) omega 3

Front 28

the body cannot synthesize fatty acids with a double bond before the ___th carbon from the omega end

Back 28

9th

Front 29

name some foods that provide omega 6

Back 29

vegetable and nut oils

Front 30

name some foods that provide omega 3

Back 30

dark green leafy vegetables, flaxseeds & oil, fish oil, soybeans & oil, walnuts & oil, and canola oil.

Front 31

a general term that refers to abnormal conditions involving dysfunction of the heart and blood vessels; can result in a heart attack or stroke.

Back 31

cardiovascular disease

Front 32

A condition characterized by accumulation of deposits and scar tissue on artery walls. These deposits build up to such a degree that they impair blood flow.

Back 32

atherosclerosis

Front 33

A chronic condition characterized by above-average blood pressure readings- specifically, systolic blood pressure over 140mmHg or diastolic blood pressure over 90mmHg.

Back 33

hypertension

Front 34

A lipoprotein made in the liver and intestines that functions to transport endogenous lipids, especially triglycerides to the tissues of the body.

Back 34

very-low density lipoprotein (VLDL)

Front 35

A lipoprotein formed in the blood from VLDLs that transports cholesterol to the cells of the body.

Back 35

low-density lipoprotein (LDL)

Front 36

A lipoprotein made in the liver and released into the blood. They function to transport cholesterol from the tissues back to the liver.

Back 36

high-density lipoprotein HDL

Front 37

omega-3 fatty acids found in fish, shellfish, and fish oils

Back 37

eicosapentaenoic acid (EPA) & docosahexaenoic acid (DHA)

Front 38

omega-6 fatty acids are found in these foods:

Back 38

vegetable and nut oils such as: sunflower, safflower, corn, soy and peanut oil.

Front 39

omega-3 fatty acids are found in these foods:

Back 39

primarily in dark green leafy vegetables, flax seeds & oil, soybeans & oil, walnuts & oil, and canola oil.

Front 40

these animal product are low in cholesterol:

Back 40

lean meats & skim milk have little cholesterol.

Front 41

What are some functions of fats?

Back 41

fats provide energy storage, maintain cell function, protect the body, contribute to texture of food, and contribute to satiety.

Front 42

a spherical compound made up of bile and phospholipids that can trap the free fatty acids and monoglycerides and transport them to the mucosal cells for absorption.

Back 42

micelles

Front 43

a lipoprotein produced in the mucosal cell of the intestine; transports dietary fat out of the intestine.

Back 43

chylomicron

Front 44

the Acceptable Macronutrient Distribution Range for fat is:

Back 44

20-35% of total energy intake.

Front 45

fat free =
low fat =
reduced fat =
light =

Back 45

fat free = < .05g fat
low fat = = to or less than 3g fat
reduced fat = 25% reduction in fat
light = 1/3 fewer calories or 50% reduction in fat

Front 46

how do trans fats and sat. fats increase risk for cardiovascular disease?

Back 46

they lower HDL and raise LDL, change cell membrane function, and alter the way cholesterol is removed from the blood.

Front 47

recommended intake of sat. fats per day:

Back 47

7-10% of total energy

Front 48

LDLs = 50% ?

HDLs = 50% ?

Back 48

LDLs = 50% cholesterol
HDLs = 50% protein

Front 49

lipoprotein that delivers cholesterol to cells in the body; if left in the bloodstream too long, will release its cholesterol in the blood.

Back 49

LDLs

Front 50

lipoprotein that circulates in the blood, picking up cholesterol from dying cells and hands it off to other lipoproteins for return to the liver. The liver then turns the cholesterol into bile.

Back 50

HDLs