Principles Of Nutrition Chapter 5

Front 1

Lipids

Back 1

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

Front 2

Fats

Back 2

Lipids that are solid at room temperature (77 degrees F or 25 degree C)

Front 3

Oils

Back 3

Lipids that are liquid at room temperature (77F or 25C)

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Linoleic Acid

Back 4

an essential fatty acid with 18 carbons and two double bonds

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Linoleic Acid

Back 5

an essential fatty acid with 18 carbons and three double bonds

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Omega

Back 6

the last letter of the Greek alphabet, used by chemists to refer to the position of the first double bond from the methyl (CH3) end of a fatty acid

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Omega-3 Fatty Acid

Back 7

a polyunsaturated fatty acid in which the first double bond is three carbons away form the methyl (CH3) end of the carbon chain

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Omega-6 Fatty Acid

Back 8

a polyunsaturated fatty acid in which the first double bond is six carbons from the methyl (CH3) end of the carbon chain

Front 9

Triglycerides

Back 9

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

Back 11

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

Front 12

Antioxidants

Back 12

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

Back 13

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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Fatty acids with hydrogens on opposite sides of the double bond

Front 15

Conjugated Linoleic Acid

Back 15

A collective term for several fatty acids that have the same chemical formula as linoleic acid (18 carbons, two double bonds) but with different configuration

Front 16

Phospholipid

Back 16

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

Front 17

Lecithin

Back 17

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

Back 18

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

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Cholesterol

Back 20

one of the sterols containing a four ring carbon structure with a carbon side chain

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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

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Lipophilic

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same as hydrophobic, a term referring to non-water-soluble substances

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Hydrophilic

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a term referring to water-loving, or water-soluble, substances

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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; 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 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

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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

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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

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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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Arachidonic Acid

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an omega-6 polyunsatruated 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

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Eicosapentaenoic acid (EPA)

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an omega-3 polyunsaturated fatty acid with 20 carbons and five double bonds; present in fish and synthesized in limited amounts int he body from linolenic acid

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Docosaheanoic acid (DHA)

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an omega-3 polyunsaturated fatty acid with 22 carbons and six double bonds; present in fish and synthesized in limited amounts int he body from linolenic acid

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Eicosanoids

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derivatives of 20-carbon fatty acids; biologically active compounds that help to regulate blood pressure, blood clotting, and other body functions. They include prostaglandins, thomboxanes, and leukotrienes

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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.

Front 41

Blood Lipid Profile

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results of blood tests that reveal a person's total cholesterol, triglycerides, and various lipoproteins

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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

Front 44

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 46

Olestra

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a synthetic fat made from sucrose and fatty acids that provides 0 kcalories per gram; also known as sucrose polyester

Front 47

Sucrose Polyester

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Olestra, a synthetic fat made from sucrose and fatty acids that provides 0 kcals per gram

Front 48

Name some foods that are rich in saturated fatty acids

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meat, dairy products, vegetable oils (palm oil)

Front 49

Name some foods that are rich in polyunsaturated fatty acids

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Oils - Corn & Safflower oils

Front 50

Name some foods that are rich in monounsaturated fatty acids.

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Olive oil, Canola Oil, Nuts

Front 51

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

Front 54

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

Front 57

Linoleic acid and linolenic acid are metabolized by the body to form what?

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eicosanoids

Front 58

Name the different lipoproteins

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

Front 59

What compounds make up a lipoprotein?

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Triglyceride, Phospholipid, Cholesterol, and Protein

Front 60

What is the DRI for fat?

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