Ch 5 - Fats

Question 1

Lipids

Answer 1

Organic substances that insoluble in water; include: triglycerides, phospholipids, and sterols.

Question 2

Triglyceride

Answer 2

A molecule consisting of 3 fatty acids attached to a 3-carbon glycerol backbone.

Question 3

Fatty acids

Answer 3

Long chains of carbon atoms bound to each other as well as to hydrogen atoms. Short <6C; medium 6-12; long >13.

Question 4

Glycerol

Answer 4

An alcohol composer of 3 carbon atoms; the backbone of a triglyceride molecule.

Question 5

Saturated fatty acid (SFA)

Answer 5

Have hydrogen atoms surrounding every carbon in the chain; don’t have double bonds. Solid at room temp. Coconut oil, animal fats, butter

Question 6

Monounsaturated fatty acid (MUFA)

Answer 6

A fatty acids that has 2 carbons in the chain bound to each other with one double bond (lack hydrogen atoms in 1 region); MUFAs are liquid at room temp.

Question 7

Polyunsaturated fatty acid (PUFA)

Answer 7

A fatty acids that have 2/more double bonds in the chain (lack hydrogen atoms in multiple locations) ; PUFAs liquid at room temp.
CIS&TRANS.

Question 8

Hydrogenation

Answer 8

addition of hydrogen atoms to unsaturated fatty acids making them more saturated and more solid at room temp.

Question 9

Essential fatty acids (EFAs)

Answer 9

Fatty acids that must be consumed in the diet because they cannot be made by our body.
(9th carbon for the omega end)

Question 10

Linoleic acids

Answer 10

An essential fatty acid found in vegetable and nut oils; one of the omega-6 fatty acids.

Question 11

Alpha-linolenic acid (ALA)

Answer 11

An essential fatty acid found in leafy green vegetables, flaxseed oil, soy oil, and other plant foods; an omega-3 fatty acid.

Question 12

Eicosapentaenoic acid (EPA)

Answer 12

An omega-3 fatty acid from marine foods and as a metabolic derivative of alpha-linolenic acids.

Question 13

Docosahexaenoic acid (DHA)

Answer 13

An omega-3 fatty acid from marine foods and as a metabolic derivative of alpha-linoleic acid.

Question 14

Phospholipid

Answer 14

A type of lipid in which a fatty acid is combined with another compound that contains phosphate; soluble in water.

Question 15

Sterols

Answer 15

A type of lipid found in foods and the body that has a ring structure; cholesterol is the most common sterol in our diets.

Question 16

Lipoprotein

Answer 16

A spherical compound in which fat clusters in the center and phospholipids and proteins form the outside of the sphere.

Question 17

Chylomicron

Answer 17

A lipoprotein produced in the enterocyte; transports dietary fat out of the intestinal tract.

Question 18

Lipoprotein lipase (LPL)

Answer 18

An enzyme that sits on the outside of cells and breaks apart triglycerides, so their fatty acids can be removed and taken up by the cell.

Question 19

Visible fat

Answer 19

Clearly present/visible in food; butter, margarine, cream, salad dressings, chicken skin, untrimmed fat on meat.

Question 20

Hidden fats

Answer 20

Not apparent in foods; baker, diary, fried foods.

Question 21

Cardiovascular disease (CVD)

Answer 21

dysfunction of the heart and blood vessels, can result in heart attack or stroke.

Question 22

Atherosclerosis

Answer 22

A condition characterized by accumulation of cholesterol-rich plaque on artery walls; conditions build up to degree that they impair blood flow.

Question 23

Hypertension

Answer 23

Chronic, above average blood pressure levels, systolic over 140, or diastolic over 90.

Question 24

Very-low-density lipoprotein (VLDL)

Answer 24

A lipoprotein made in the liver and intestine that functions to transport lipids, especially triglycerides, to the tissues of the body.

Question 25

Low-density lipoproteins (LDLs)

Answer 25

A lipoprotein formed in the blood from VLDLs that transports cholesterol to the cell of the body; often called “bad cholesterol”.

Question 26

High-density lipoprotein (HDL)

Answer 26

A lipoprotein made in the liver and released into the blood. HDLs function to transport cholesterol from the tissues back to the liver; often felled “good cholesterol”.

Question 27

DASH diet

Answer 27

The diet developed in response to research into hypertension funded by the National Institutes of Health : DASH stand for “Dietary approaches to Stop Hypertension”.