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Biology of Food > Chapter 5 Vocabulary > Flashcards

Chapter 5 Vocabulary Flashcards

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1
Q

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

A

Lipids

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2
Q

Having an aversion to water

A

Hydrophobic

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3
Q

The basic unit of triglycerides and phospholipids

A

Fatty acids

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4
Q

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

A

Saturated fatty acids

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5
Q

Fats that contain mostly saturated fatty acids

A

Saturated fat

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6
Q

A fatty acid that has one double bond

A

Monounsaturated fatty acid (MUFA)

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7
Q

Fats that contain mostly unsaturated fatty acids

A

Unsaturated fats

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8
Q

A fatty acid with two or more double bonds

A

Polyunsaturated fatty acid (PUFA)

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9
Q

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

A

Essential fatty acids

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10
Q

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

A

Linoleic acid

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11
Q

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

A

Alpha-linolenic acid

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12
Q

Three fatty acids that are attached to a glycerol backbone

A

Triglyceride

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13
Q

The three-carbon backbone of a triglyceride

A

Glycerol

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14
Q

The common name for triglycerides

A

Fat

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15
Q

Fats that are liquid at room temperature

A

Oils

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16
Q

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

A

Phospholipids

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17
Q

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

A

Emulsifier

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18
Q

A lipid that contains four connecting rings of carbon and hydrogen

A

Sterol

19
Q

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

A

Percursor

20
Q

A glycerol with only two attached fatty acids

A

Diglyceride

21
Q

A glycerol with only one attached fatty acid

A

Monoglyceride

22
Q

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

A

Bile

23
Q

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

A

Micelles

24
Q

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

A

Lymph

25
Q

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

A

Lipoproteins

26
Q

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

A

Chylomicron

27
Q

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

A

Very-low-density lipoprotein (VLDL)

28
Q

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

A

Low-density lipoprotein (LDL)

29
Q

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.

A

High-density lipoprotein

30
Q

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

A

Eicosanoids

31
Q

Two omega-3 fatty acids that are heart healthy

A 
Eicosapentaenoic acid (EHA)
Docosahexaenoic acid (DHA)
32
Q

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

A

Hydrogenation

33
Q

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.

A

Trans fatty acids

34
Q

Substance that contains mostly trans fatty acids

A

Trans fat

35
Q

the decomposition, or spoiling, of fats through oxidation

A

Rancidity

36
Q

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

A

Fat substitutes

37
Q

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

A

Heart attack

38
Q

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

A

Stroke

39
Q

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

A

Atherosclerosis

40
Q

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

A

Plaque

41
Q

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

A

Normal blood pressure

42
Q

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

A

Phytosterols

43
Q

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

A

Flavinoids

Biology of Food (12 decks)

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