Nutrition And Diet Therapy Ch. 5

Front 1

Triglycerides

Back 1

the chief form of fat in the diet

Front 2

Properties of a lipid

Back 2

do not dissolve readily in water, fats are solid at room temperature, oils are liquid at room temperature, triglycerides are the main form found in food and body, energy dense (9kcal/g)

Front 3

triglycerides

Back 3

contains one molecule of glycerol and three fatty acids

Front 4

fatty acid structure

Back 4

4 to 24 carbons long but 18 is most common

Front 5

omega-3 fatty acids

Back 5

polyunsaturated fatty acids with first point of unsaturation at 3rd carbon

Front 6

omega-6 fatty acids

Back 6

polyunsaturated fatty acids with first point of unsaturation at 6th carbon

Front 7

linolenic acid

Back 7

omega-3 fatty acids

Front 8

linoleic acid

Back 8

omega-6 fatty acids

Front 9

saturated fats

Back 9

fats more solid at room temperature due to straight, lined structure

Front 10

monounsaturated and polyunsaturated fats

Back 10

fats more liquid at room temperature sure to "crooked" structure

Front 11

tropical oils: palm, coconut

Back 11

saturated veggie oils

Front 12

unsaturated plant oils

Back 12

fats susceptible to oxidation and rancidity

Front 13

saturated

Back 13

fats resilient to oxidation

Front 14

hydrogenation

Back 14

process changing some of the unsaturated bonds to saturated ones, making the oils less susceptible to rancidity; oil texture becomes more solid and creamy

Front 15

cis-fatty acid

Back 15

Hydrogen on the same side of the double bond; molecules bend into a U-like formation; most naturally occurring unsaturated fatty acids in foods

Front 16

trans-fatty acid

Back 16

Hydrogens on the opposite sides of the double bond; molecules are more linear; typically occurs in partially hydrogenated foods when hydrogen atoms shift around some double bonds and change the configuration from cis

Front 17

95% to 5%

Back 17

percentage of triglycerides to phospholipids and sterols in the human diet

Front 18

bi-lipid membrane

Back 18

Allow fatty substances to move in and out of the cell

Front 19

Phospholipids

Back 19

The bodies emulsifiers, help keep fat suspended in the body very watery compartments such as blood and all the other body fluids

Front 20

lecithin

Back 20

phosholipid makes up cell membrane

Front 21

sterols

Back 21

found in plant and animals

Front 22

Cholesterol

Back 22

Found only in animals including humans, meat, fish, poultry, dairy products; unlike triglycerides or phospholipids, it is a ringed structure without a glycerol backbone; a waxy substance that does not dissolve in water; a sterol

Front 23

Plant sterols

Back 23

sterols clinically proven to help lower bad cholesterol or LDL cholesterol in the blood

Front 24

cells

Back 24

90% of the body's cholesterol resides here

Front 25

3500 kcal

Back 25

1lb body fat

Front 26

Fatty acid deficiencies

Back 26

Classic symptoms include growth retardation, reproductive failure, skin lesions, kidney and liver disorders, and subtle neurological and visual problems

Front 27

omega-3 eicosanoids

Back 27

Help lower blood pressure, prevent blood clot formation, protect against irregular heartbeats, and reduce inflammation

Front 28

omega-6 eicosanoids

Back 28

Tend to promote clot formation, inflammation, and blood vessel constriction

Front 29

Essential fatty acids

Back 29

Omega-3 and Omega-6

Front 30

Adipose tissue

Back 30

The body's fat tissue, consists of masses of triglyceride storing cells

Front 31

adipokines

Back 31

Protein synthesized and secreted by adipose cells

Front 32

Lipoproteins

Back 32

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

Front 33

chylomicrons

Back 33

The class of lipoproteins that transport lipids from the intestinal sells to the rest of the body

Front 34

micelles

Back 34

Tiny spherical complexes of emulsified fat that arise during digestion; most contain bile salts in the products of lipid digestion, including fatty acids, monoglycerides, and cholesterol

Front 35

Cholesterol

Back 35

Can serve as the starting material for the synthesis of bile acids, steroid hormones, in vitamin D or as a structural component of cell membranes

Front 36

plaque

Back 36

Accumulation of cholesterol in the artery walls

Front 37

Major sources of saturated fats

Back 37

Whole milk, cream, butter, cheese, ice cream; fatty cuts of beef and pork; coconut, palm, and palm kernel oil

Front 38

Major sources of trans fats

Back 38

Cakes, cookies, donuts, pastry, crackers; margarine; deep fried foods; snack chips

Front 39

Major sources of cholesterol

Back 39

Eggs; milk and milk products; meat, poultry, shellfish

Front 40

20 to 35% of energy intake

Back 40

DRI and dietary guidelines for fat

Front 41

Major sources of monounsaturated fats

Back 41

Olive oil, canola oil, peanut oil, safflower oil, avocados

Front 42

Major sources of polyunsaturated fats

Back 42

Vegetable oils (sesame, corn, sunflower), nuts and seeds

Front 43

Major sources of omega-3 fats

Back 43

Vegetable oils (canola, soybean, sunflower), walnuts, flax seeds, fatty fish (mackerel, salmon, sardines)

Front 44

65g fat

Back 44

Daily values of fat based on 30 percent of 2000 kcal diet

Front 45

20g

Back 45

Daily value saturated fat based on 10 percent of 2000 kcal diet

Front 46

300 milligrams

Back 46

Daily Value cholesterol

Front 47

arachadonic acid

Back 47

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; should a linoleic acid deficiency develop this would become essential and have to be obtained from diet

Front 48

antioxidants

Back 48

As a food additive, preservatives that delay or prevent rancidity of fats in foods and other damage to food caused by oxygen

Front 49

BHA, BHT, Vitamin E

Back 49

Examples of antioxidants as food additives

Front 50

eicosapentaenoic acid (EPA)

Back 50

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

Front 51

docosahexaenoic acid (DHA)

Back 51

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

Front 52

VLDL (Very low-density lipoprotein)

Back 52

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

Front 53

LDL (Low-density lipoprotein)

Back 53

"bad cholesterol"; type of lipoprotein derived from very low-density lipoproteins as triglycerides are removed and broken down, composed primarily of cholesterol

Front 54

HDL (High-density lipoprotein)

Back 54

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

Front 55

<200mg/dL

Back 55

Desirable blood lipid profile for total cholesterol

Front 56

<100mg/dL

Back 56

Desirable blood lipid profile for LDL cholesterol

Front 57

>_60mg/dL

Back 57

Desirable blood lipid profile for HDL cholesterol

Front 58

<150mg/dL

Back 58

Desirable blood lipid profile for triglycerides