Chapter 5 Vocabulary

Question 1

A category of carbon, hydrogen, and oxygen compounds that are insoluble in water

Answer 1

Lipids

Question 2

Having an aversion to water

Answer 2

Hydrophobic

Question 3

The basic unit of triglycerides and phospholipids

Answer 3

Fatty acids

Question 4

A fatty acid that has all of its carbons bound with hydrogen

Answer 4

Saturated fatty acids

Question 5

Fats that contain mostly saturated fatty acids

Answer 5

Saturated fat

Question 6

A fatty acid that has one double bond

Answer 6

Monounsaturated fatty acid (MUFA)

Question 7

Fats that contain mostly unsaturated fatty acids

Answer 7

Unsaturated fats

Question 8

A fatty acid with two or more double bonds

Answer 8

Polyunsaturated fatty acid (PUFA)

Question 9

The two polyunsaturated fatty acids that the body cannot make and therefore must be eaten in foods: linoleic acid and alpha-linolenic acid

Answer 9

Essential fatty acids

Question 10

A polyunsaturated fatty essential fatty acid; part of the omega-6 fatty acid family

Answer 10

Linoleic acid

Question 11

A polyunsaturated essential fatty acid; part of the omega-3 fatty acid family

Answer 11

Alpha-linolenic acid

Question 12

Three fatty acids that are attached to a glycerol backbone

Answer 12

Triglyceride

Question 13

The three-carbon backbone of a triglyceride

Answer 13

Glycerol

Question 14

The common name for triglycerides

Answer 14

Fat

Question 15

Fats that are liquid at room temperature

Answer 15

Oils

Question 16

Lipids made up of two fatty acids and a phosphate group attached to a glycerol backbone

Answer 16

Phospholipids

Question 17

A compound that keeps two incompatible substances, such as oil and water, mixed together

Answer 17

Emulsifier

Question 18

A lipid that contains four connecting rings of carbon and hydrogen

Answer 18

Sterol

Question 19

A substance that is converted into or leads to the formation of another substance

Answer 19

Percursor

Question 20

A glycerol with only two attached fatty acids

Answer 20

Diglyceride

Question 21

A glycerol with only one attached fatty acid

Answer 21

Monoglyceride

Question 22

A substance produced by the liver, stored in the gallbladder, and secreted into the small intestine that emulsifies fat into smaller globules, allowing enzymes to break the fat down

Answer 22

Bile

Question 23

Small transport carriers in the intestine that enable fatty acids and other compounds to be absorbed

Answer 23

Micelles

Question 24

Watery fluid that circulates through the body in lymph vessels and eventually enters the blood

Answer 24

Lymph

Question 25

Capsule-shaped transport carriers that enable fat and cholesterol to travel through the lymph and blood

Answer 25

Lipoproteins

Question 26

A type of lipoprotein that carries digested fat and other lipids through the lymph system into the blood

Answer 26

Chylomicron

Question 27

A lipoprotein that delivers fat made in the liver to the tissues. These remnants are converted into LDL

Answer 27

Very-low-density lipoprotein (VLDL)

Question 28

A lipoprotein that deposits cholesterol in the walls of the arteries. Because this action can lead to heart disease, this substance is referred to as the bad cholesterol carrier

Answer 28

Low-density lipoprotein (LDL)

Question 29

A lipoprotein that removes cholesterol from the tissues and delivers it to the liver to be used as part of bile and/or to be excreted from the body. Because of this action, this substance is referred to as the good cholesterol carrier.

Answer 29

High-density lipoprotein

Question 30

Hormone-like substances in the body. Prostaglandins, thromboxanes, and leukotrienes are all examples.

Answer 30

Eicosanoids

Question 31

Two omega-3 fatty acids that are heart healthy

Answer 31

``` Eicosapentaenoic acid (EHA) Docosahexaenoic acid (DHA) ```

Question 32

Adding hydrogen to an unsaturated fatty acid to make it more saturated and solid at room temperature.

Answer 32

Hydrogenation

Question 33

Substances that result from the hydrogenation of an unsaturated fatty acid, causing a reconfiguring of some of its double bonds. A small amount of this substance occur naturally in animals foods.

Answer 33

Trans fatty acids

Question 34

Substance that contains mostly trans fatty acids

Answer 34

Trans fat

Question 35

the decomposition, or spoiling, of fats through oxidation

Answer 35

Rancidity

Question 36

Substances that replace added fat in foods by providing the creamy properties of fat for fewer calories and fewer total fat grams

Answer 36

Fat substitutes

Question 37

Permanent damage to the heart muscle that results from a sudden lack of oxygen-rich blood

Answer 37

Heart attack

Question 38

A condition caused by a lack of oxygen to the brain that could result in paralysis and possibly death

Answer 38

Stroke

Question 39

Narrowing of the coronary arteries due to the buildup of debris along the artery walls

Answer 39

Atherosclerosis

Question 40

The hardened buildup of cholesterol-laden foam cells, platelets, cellular waste products, and calcium in the arteries that results in atherosclerosis

Answer 40

Plaque

Question 41

Less than 120 mm Hg (systolic- top number) and less than 80 mm Hg (diastolic- bottom number). Referred to as 120/80.

Answer 41

Normal blood pressure

Question 42

Naturally occuring sterols found in plants. Lower LDL cholesterol levels by competing with cholesterol for absorption in the intestinal tract

Answer 42

Phytosterols

Question 43

Phytochemicals found in fruits, vegetables, tea, nuts, and seeds.

Answer 43

Flavinoids