UNIT 5 Flashcards
1
Q
Cholesterol
A
member of the group of lipids known as sterols a soft, waxy substance made in body and also found in animal-derived foods
2
Q
Oils
A
lipids that are liquid in room temp
3
Q
Lipids
A
organic compounds soluble inorganic solvents but not in water
- storage place for excess food energy
- secretes hormones that help regulate appetite
4
Q
DRI of fat
A
20-35% from dietary fat
5
Q
Fatty acids
A
organic acids composed of carbon chains of various lengths
- triglycerides
- phospholipids
- sterols
6
Q
Triglycerides
A
major form of lipid
- made up of 3 fatty acids and glycerol backbone
7
Q
Saturation
A
refers to the number of hydrogen atoms a fatty acid chain is holding
8
Q
point of unsaturation
A
no hydrogen attached
- double bond occurs
- more vulnerable to oxidation
9
Q
Saturated fatty acid
A
- no points of unsaturation
- every carbon is holding a hydrogen
- increase your ‘bad\ blood cholesterol level (LDL)
10
Q
Monosaturated fatty acid
A
- 1 point of unsaturation
11
Q
Polyunsaturated fatty acid
A
- 2 or more points of unsaturation
12
Q
Hydrogenation
A
process where hydrogen is added to unsaturated fatty acids to make it more solid fat
- removes the point of unsaturation
- decreases the activity of vitamin K
13
Q
Phospholipids
A
- glycerol backbone and 2 fatty acids and phosphorus containing molecule
14
Q
Emulsifier
A
- a substance that mixes with both fat and water and permanently disperses the fat in water
15
Q
Cholesterol
A
- important in the structure of cell membranes
