Principles Of Nutrition Chapter 5

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Lipids

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a family of compounds that includes triglycerides, phospholiids, and sterols. The are characterized by their insolubility in water. (Hydrophobic)

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Fats

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In food or body. composed mostly of triglycerides
long chains are solid at room temperature.(shortening and butter)

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Oils

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in food. 3 fatty acids and glycerol in short chains. Liquid at room temp. (Salad Oil)

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Linoleic Acid

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an essential fatty acid with 18 carbons and two double bonds. Corn, safflower seeds

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Linoleic Acid

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an essential fatty acid with 18 carbons and three double bonds. Soy bean and cannola oil

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Triglycerides

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95% of fat in diet and 99% of fat in body.
Have more C and H compared to O = high energy per gm
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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Glycerol

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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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Oxidation

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

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Antioxidants

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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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Hydrogenation

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

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Trans-fatty Acids

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Partially saturated believed to increase LDL and lower HDL. Unatural. added to the food label in 2006

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Phospholipid

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a compounds 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. Souluble in fat/water =lecithin found in eggs liver soybeans wheat germ and peanuts

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Lecithin

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one of the phospholipids; both nature and the food industry use lecithin as an emulsifier to combine water-soluble and fat-soluble ingredients that do not ordinarily mix, such as water and oil.

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Choline

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a nitrogen-containing compound found in foods and made in the body from amino acid methionine; it is part of the phospholipid lecithin and the neurotransmitter acetylcholine

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Sterols

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compounds containing a four ring carbon structure with any of a variety of side chains attached.ex. cholest.
some sources found in plant and animal food

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Cholesterol

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one of the sterols containing a four ring carbon structure with a carbon side chain. only found in animals dairy,meat fish and poultry. made in liver and can be converted to other sterols (bile, sex hormones and Vit. D.Part of cell membrane
NOT A FAT- but a STEROL

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Atherosclerosis

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

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Hydrophobic

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a term referring to water-fearing, or non-water-soluble, substances. Fats are Hydrophobic

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Hydrophilic

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a term referring to water-loving, or water-soluble, substances. drawn to water. Enzymes for digestiong fats are hydrophillic

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Monoglycerides

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molecules of glycerol with one fatty acid attached

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Diglyceride

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a molecule of glycerol with two fatty acids attached

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Micelles

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

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Chylomicrons

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the class of lipoproteins that transport diet derived lipids form the intestinal cells to the rest of the body

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Lipoproteins

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clusters of lipids associated with proteins that serve as transport vehicles for lipids in the lymph and blood 4 types defined by density

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VLDL (very-low-density-lipoprotein)

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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 triglycerids. Picks up some cholesterol from blood

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LDL (low-density lipoprotein)

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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. takes choles. to cells

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HDL (high-density lipoprotein)

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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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Essential Fatty Acids

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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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Adipose Tissue

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

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Lipoprtoein Lipase (LPL)

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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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Hormone-sensitive Lipase

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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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Blood Lipid Profile

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results of blood tests that reveal a person's total cholesterol, triglycerides, and various lipoproteins. Low chol 200 mg -240 at risk. LDL cho 100 mg 160 at risk

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Cardiovascular Disease (CVD)

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a general term for all diseases of the heart and blood vessels. Atherosclerosis is the main cause.

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Coronary Heart Disease (CHD)

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arteries that carry blood to the heart muscle become blocked and the heart suffers damage

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Fat Replacers

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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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Artificial Fats

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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

Front 37

Name some foods that are rich in saturated fatty acids

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meat, dairy products, vegetable oils (palm oil) coco oil hydrogenated oil

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Name some foods that are rich in polyunsaturated fatty acids

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Oils - Corn & Safflower oils

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Name some foods that are rich in monounsaturated fatty acids.

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Olive oil, Canola Oil, Nuts

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Describe the structure of a saturated fatty acid

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contains no double bonds in the fatty acid chain

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Describe the structure of a polyunsaturated fatty acid

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contains 2 or more double bonds between carbons in the fatty acid chain

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Describe the structure of a monounsaturated fatty acid

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contains 1 double bond between 2 carbons in the fatty acid chain

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Name the essential fatty acids for humans.

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Linoleic acid (18 C omega 6) and Linolenic acid (18 C omega 3)

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What role does Linoleic Acid have in the body?

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essential for normal growth and development, especially in the eyes and brain, and may play an role in the prevention and treatment of heart disease

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What role does Linolenic Acid play in the body?

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Reduce LDL cholesterol, but can also reduce LDL, increase blood clotting, and decrease immune function

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Name the different lipoproteins

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1) Chylomicron (80% triglyceride)
2) VLDL
3) LDL
4) HDL (50% protein)

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What compounds make up a lipoprotein?

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Triglyceride, Phospholipid, Cholesterol, and Protein

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What is the DRI for fat?

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20-35% of energy intake from fat, from mostly polyunsaturated and monounsatrated fat sources

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Functions of EFA

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help maintain parts of cell structure. make hormone like substance that help reg. blood pressure. blood vessel contractions and clotting. immune response.

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name the functions of phospholipids

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part of cell membrane. help make lipids across lipids containing cell membranes. act as emulsifyers(keep fats suspended in blood/body fluid. No claim that it will support memory.

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factors that improve LDL - HDL ratio

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weight control. dietary intake of MUFAS and PUFAS. soluble fibers. moderate alcohol consumption. excercise

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what is the lipid absorption process

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1.short chains (oil) gets absorbed directly into the blood
2.long chains and monoglycerides are merged into micells
3. new triglycerides, chol,,phospholipids formed into chylomicrons for transport out of intestinal cells into lymph system then to blood.

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describe digestion of fat

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1. starts in mouth. salvary glands release lipids
2.chemical digestion in small intestine takes place. fat floats to top of stomach. fat CCK reacts to presence of fat
3. glaabladder releases bile and emulsifes fat. helps pancreatic and e=intestinal lipase enzymes
4. seperates f.a's by hydrolysis

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dietary choles vs sfa

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dietary choles. has less effect than sat fat

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Functions of lipids in body

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1. body cells use glucose and fats for fuel in body. (triglycerides) excess fat stored in fat cells
2. excess cho/pro can be convert. into fat and stored
3. storing dietary fat in cells uses least amt of energy
4. body uses fat for 60% of energy. released from fat cells by lipase. brain and nerves can use ketones for 2\3 energy needs