Chapter 8: Fats

Question 1

Water fearing - will not dissolve in, or react with, water

Answer 1

Hydrophobic

Question 2

Conditions involving the narrowing or blockage of blood vessels that can cause a heart attack, chest pain or stroke

Answer 2

Cardiovascular disease

Question 3

Compounds that are fatty acids or their derivatices

Answer 3

Lipids

Question 4

Organix compounds with long hydrocarbon chains that are saturated or unsaturated

Answer 4

Fatty Acids

Question 5

Comprised of two fatty acids, a phosphate group, and a glycerol molecule. The phosphate group head is water soluble and the fatty acid tail is water insoluble. They align themselves to form the cell membrane

Answer 5

Phospholipids

Question 6

A lipid-like waxy substance found in all cell membranes, most body tissues, and body fluids- the body needs some of this to make steroid hormones and vitamin D. Some of this is obtained from foods like eggs, cheese, and shellfish. Most of this is produced by the body.

Answer 6

Cholesterol

Question 7

The process of forcing hydrogen into vegetable oil to create a semi-solid or solid saturated fat

Answer 7

Hydrogenation

Question 8

The imbalance of free radicals and antioxidants - free radicals are oxygen- containing molecules with an uneven number of electrons, which makes them susceptible to react with other molecules

Answer 8

Oxidative damage

Question 9

Unsaturated fats that have one unsaturated carbon molecule (two hydrogen atoms instead of four) or one double bond

Answer 9

Monounsaturated fatty acids

Question 10

Unsaturated fats that have two or more double bonds between carbon molecules

Answer 10

Polyunsaturated fatty acids

Question 11

Based on the traditional foods that people from Greece and Italy eat, including those foods rich in monounsaturated fats such as olive oil, nuts, and seeds

Answer 11

Mediterranean diet

Question 12

An artificial fatty acid that occurs when hydrogen is added to liquid vegetable oils (unsaturated fat) to make them more solid (saturated fat) and have a more stable shelf life

Answer 12

Trans fat

Question 13

Lipoprotein that carries cholesterol from the liver to the cells, known as bad cholesterol

Answer 13

Low-density lipoproteins

Question 14

The primary storage and transportable form of fats in the body, composed of three free fatty acids bound to a glycerol backbown

Answer 14

Triglycerides

Question 15

Lipoprotein that carries excess cholesterol away from the cells to the liver where it is turned into bile or excreted, known as the good cholesterol

Answer 15

High-density lipoproteins

Question 16

Damage that occurs to the endothelium, the thin layer surrounding blood vessels

Answer 16

Endothelial dysfunction

Question 17

An acronym for the generally recognized as safe list of any substance that is intentionally added to food - a food additive that has been recognized as safe by a group of experts

Answer 17

GRAS

Question 18

The US Food and Drug Administration is responsible for protecting the public health by ensuring the safety, efficacy, and security of human and veterinary drugs, biological products and medical devices, and by ensuring the safety of our nation’s food supply

Answer 18

FDA

Question 19

The fat and oils found in food that is consumed

Answer 19

Dietary fat

Question 20

The loose connective tissue composed of fat cells for stored energy

Answer 20

Adipose Tissue

Question 21

Comprised of two fatty acids, a phosphate group, and a glycerol molecule - the phosphate group head is water soluble and the fatty acid tail is water insoluble. They align themselves to form the cell membrane.

Answer 21

Phospholipids

Question 22

A combination of fat and protein that transports cholesterol and other lipids to and from various tissues through the blood

Answer 22

Lipoproteins

Question 23

Water loving- will dissolve in, and react with, water

Answer 23

Hydrophilic

Question 24

Fatty acids that cannot be synthesized, or not in adequate amounts and therefore have to be consumed in the diet - they include omega-3 and omega-6 fatty acids

Answer 24

Essential Fatty Acids

Question 25

Fat soluble means that a compound or molecule can be dissolved into fat. Fat-soluble vitamins include A, D, E, and K

Answer 25

Fat-soluble Vitamins

Question 26

Named based on the position of the first double bond in the carbon chain, Carbon 3, an essential polyunsaturated fatty acid that is found in fish, seafood, flaxseed oil and walnuts

Answer 26

Omega-3s (a-Linolenic)

Question 27

Named based on the position of the first double bond in the carbon chain, Carbon 6, an essential polyunsaturated fatty acid that is found primarily in plant oils such as corn, soybean, and safflower

Answer 27

Omega-6s (a-Linoleic)

Question 28

Abbreviation for eicosatetraenoic acid, essential omega-3 fatty acid found in marine sources including fish and krill, serves as a precursor to various compounds that have anti-inflammatory activities in the body in addition to serving as structural components of the brain and eye tissue

Answer 28

EPA

Question 29

Abbreviation for docosahexaenoic acid, the essential omega-3 fatty acid found in marine sources including fish and krill, highly abundant in the human brain, eyes and sperm cells

Answer 29

DHA

Question 30

The recommended intake of various nutrients as determined by the food and nutrition board of the institute of medicine - the DRI’s include recommendations like the RDA and AMDR

Answer 30

Dietary Reference Intakes (DRIs)

Question 31

The recommended average daily intake level based on observed or experimentally determined estimates of nutrient intake by groups of apparently healthy people that are assumed to be adequate - the AI is used when an RDA cannot be determined

Answer 31

Adequate Intake (AI)

Question 32

a thin, soft, pliable layer that acts as a boundary, lining, or partition around an organism or cell

Answer 32

Membrane

Question 33

Monitors what materials enter and exit a cell

Answer 33

Selective permeability

Question 34

Cells specialized in the storage of fat that makes up adipose tissue

Answer 34

Adipocytes

Question 35

A substance used to bind a hydrophobic and hydrophilic compound

Answer 35

Emulsifier

Question 36

A protein molecule that acts as a catalyst to bring about a biochemical reaction, thus speeding up the process

Answer 36

Enzymes

Question 37

An alkaline fluid that aids in digestion - it is secreted by the liver and stored in the gall bladder

Answer 37

Bile

Question 38

A compound comprised of bile salts (water-loving) surrounding monoglycerides, free fatty acids, and fat-soluble vitamins (water phobic) in order for absorption to occur

Answer 38

Micelle

Question 39

An extensive network of vessels passing through almost all bodily tissues that produce and transport lymph (colorless fluid of white blood cells)

Answer 39

Lymphatic system

Question 40

An enzyme found in the endothelium of the cells that breaks down triglycerides into fatty acids and a glycerol for the cell to use

Answer 40

Lipoprotein Lipase

Question 41

Cells that line the inner surface of blood vessels and other lymphatic tissue

Answer 41

Endothelium

Question 42

Low-density Lipoprotein

Answer 42

Lipoprotein that carries cholesterol from the liver to the cells, known as bad cholesterol

Question 43

High-density lipoprotein

Answer 43

Lipoprotein that carries excess cholesterol away from the cells to the liver where it is turned into bile or excreted, known as the good cholesterol

Question 44

the process that occurs within the cells mitochondria to produce glycerol and fatty acids

Answer 44

Beta-oxidation

Question 45

A molecule that participates in biochemical reactions in protein, carbohydrate, and lipid metabolism, producing energy

Answer 45

Acetyl-CoA

Question 46

A group of incompletely metabolized fat fragments that are normally produced during fat metabolism in the absence of adequate carbs

Answer 46

ketone bodies