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Nutrition > Chapter 5 > Flashcards

Chapter 5 Flashcards

1
Q

lipid

A

family of organic compounds soluble in organic solvents but not in water

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2
Q

what do lipids include?

A

triglycerides, phospholipids, and sterols

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3
Q

cholesterol

A

sterols- soft, waxy substance made in the body for a variety of purposes and found in animal derived foods

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4
Q

cardiovascular disease

A

disease of the heart and blood vessels

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5
Q

triglycerides

A

chief form of fat in foods; made up of three units of fatty acids and one unit of glycerol

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6
Q

phsopholipids

A

similar to triglycerides; phosphorous- containing acid in place of one of the fatty acids; present in all cell membranes

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7
Q

lecithin

A

phsopholipid manufactured by the liver and found in foods; major constituent of cell membranes

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8
Q

sterols

A

similar structure to that of cholesterol

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9
Q

what do lipids do?

A

provide and store energy, cushion vital organs, insulate against temperature extremes, form cell membranes, transport fat-soluble substances, and serve as raw materials

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10
Q

what is the calories per gram for lipids?

A

9 calories per gram

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11
Q

fatty acids

A

organic compounds composed of carbon chains of various lengths; acid end and hydrogen attached to all of the carbon atoms of the chain

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12
Q

essential fatty acids

A

body needs but cannot make so they must be obtained from the diet

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13
Q

satiety

A

feeling of fullness or satisfaction

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14
Q

glycerol

A

organic compound (3 carbons long), serves as backbone for triglycerides

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15
Q

saturated fatty acid

A

maximum possible number of hydrogen atoms

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16
Q

unsaturated fatty acid

A

lacks some hydrogen atoms and has one or more points of unsaturation

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17
Q

monounsaturated fatty acid

A

containing one point of unsaturation

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18
Q

polyunsaturated fatty acid

A

two or more points of unsaturation

19
Q

unsaturation

A

site in molecule where the bonding is such that additional hydrogen atoms can be easily attached

20
Q

saturated fats

A

triglyceries in which most of the fatty acids are saturated

21
Q

trans fats

A

fats that contain any number of unusual fatty acids

22
Q

monounsaturated fats

A

triglycerides which most of the fatty acids have one point of unsaturation

23
Q

polyunsaturated fats

A

triglycerides which most of fatty acids have two or more points of unsaturation

24
Q

emulsifier

A

substance that mixes with both fat and water and permanently disperses the fat in the water

25
Q

emulsification

A

process of mixing lipid with water by adding an emulsifier

26
Q

bile

A

an emulsifier made by the liver from cholesterol and stored in the gallbladder

27
Q

monoglycerides

A

products of the digestion of lipids

28
Q

lipoproteins

A

clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph

29
Q

what are the major lipoproteins?

A

chylomicrons, VLDL, LDL, and HDL

30
Q

chylomicrons

A

lipoproteins formed when lipids from a meal cluster carrier proteins in the cells of the intestinal lining

31
Q

trans-fatty acids

A

fatty acids with unusual shapes that can arise when hydrogens are added to the unsaturated fatty acids of polyunsaturated oils

32
Q

linoleic acid

A

essential polyunsaturated fatty acid of the omega-6 family

33
Q

linolenic acid

A

essential polyunsaturated fatty acid of the omega-3 family

34
Q

very-low-density lipoproteins

A

lipoproteins that transport triglycerides and other lipids from the liver to various tissues in the body

35
Q

low-density lipoproteins

A

lipoproteins that transport lipids from the liver to other tissues such as muscles and fat

36
Q

high-density lipoproteins

A

lipoproteins that return cholesterol from the tissues to the liver for dismantling and disposal

37
Q

eicosanoids

A

biologically active compounds that regulate body functions

38
Q

omega-6 fatty acid

A

polyunsaturated fatty acid with its endmost double bond six carbons from the end of the carbon chain

39
Q

omega-3 fatty acid

A

polyunsaturated fatty acid with its endmost double bond three carbons from the end of the carbon chain

40
Q

arachidonic acid

A

omega-6 fatty acid

41
Q

EPA/DHA

A

omega-3 fatty acids

42
Q

hydrogenation

A

process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation

43
Q

smoking point

A

temperature at which fat gives off an acrid blue gas

Nutrition (6 decks)

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