Chapter 8: Fats

Question 1

Hydrophobic

Answer 1

Water fearing. Will not dissolve in, or react with, water.

Question 2

Cardiovascular Disease

Answer 2

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

Question 3

Lipids

Answer 3

Compounds that are fatty acids or their derivatives.

Question 4

Fatty Acids

Answer 4

Organic compounds with long hydrocarbon chains that are saturated or unsaturated.

Question 5

Phospholipids

Answer 5

These are comprised of two fatty acids, a phosphate group, and a glycerol molecule.

Question 6

Cholesterol

Answer 6

A lipid-like waxy substance found in all cell membranes, most body tissues, and body fluids.

Question 7

Saturated Fatty Acids

Answer 7

Fatty acids that have the maximum number of hydrogen molecules and contain only single bonds between its carbon atoms.

Question 8

Unsaturated Fatty Acids

Answer 8

Fatty acids that have one or more double bonds between the carbon atoms in the carbon chain.

Question 9

Hydrogenation

Answer 9

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

Question 10

Oxidative Damage

Answer 10

The imbalance of free radicals and antioxidants.

Question 11

Monounsaturated Fatty Acids

Answer 11

Unsaturated fats that have one unsaturated carbon molecule, or one double bond.

Question 12

Polyunsaturated Fatty Acids

Answer 12

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

Question 13

Mediterranean Diet

Answer 13

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.

Question 14

Trans Fat

Answer 14

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.

Question 15

Low Density Lipoproteins

Answer 15

Lipoprotein that carries cholesterol from the liver to the cells. Known as bad cholesterol.

Question 16

Triglycerides

Answer 16

They are the primary storage and transportable form of fats in the body and are composed of three free fatty acids bound to a glycerol backbone.

Question 17

High Density Lipoproteins

Answer 17

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 18

Endothelial Dysfunction

Answer 18

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

Question 19

GRAS

Answer 19

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.

Question 20

FDA

Answer 20

The U.S. 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.

Question 21

Dietary Fat

Answer 21

The fat and oils found in food that is consumed.

Question 22

Adipose Tissue

Answer 22

The loose connective tissue composed of fat cells for stored energy.

Question 23

Phospholipids

Answer 23

This is comprised of two fatty acids, a phosphate group, and a glycerol molecule.

Question 24

Lipoproteins

Answer 24

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

Question 25

Hydrophilic

Answer 25

Water loving. Will dissolve in, and react with, water.

Question 26

Essential Fatty Acids

Answer 26

Fatty acids that cannot be synthesized, or not in adequate amounts, and therefore have to be consumed in the diet.

Question 27

Fat-Soluble Vitamin

Answer 27

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

Question 28

Omega 3s

Answer 28

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, ax seed oil, and walnuts.

Question 29

Omega 6s

Answer 29

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

Question 30

EPA

Answer 30

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

Question 31

DHA

Answer 31

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.

Question 32

Dietary Reference Intakes

Answer 32

The recommended intake of various nutrients as determined by the Food and Nutrition Board of the Institute of Medicine.

Question 33

Adequate Intake

Answer 33

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.

Question 34

Membrane

Answer 34

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

Question 35

Selective Permeability

Answer 35

Monitors what materials enter and exit a cell.

Question 36

Adipocytes

Answer 36

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

Question 37

Emulsifier

Answer 37

A substance used to bind a hydrophobic and hydrophilic compound.

Question 38

Enzymes

Answer 38

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

Question 39

Bile

Answer 39

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

Question 40

Micelle

Answer 40

A compound comprised of bile salts surrounding monoglycerides, free fatty acids, and fat-soluble vitamins in order for absorption to occur.

Question 41

Lymphatic System

Answer 41

An extensive network of vessels passing through almost all bodily tissues that produce and transport lymph.

Question 42

Lipoprotein Lipase

Answer 42

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

Question 43

Endothelium

Answer 43

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

Question 44

Low Density Lipoprotein

Answer 44

Lipoprotein that carries cholesterol from the liver to the cells. Known as bad cholesterol.

Question 45

High Density Lipoprotein

Answer 45

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 46

Beta-Oxidation

Answer 46

The process that occurs within the cell’s mitochondria to produce glycerol and fatty acids.

Question 47

Acetyl-CoA

Answer 47

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

Question 48

Ketone Bodies

Answer 48

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

Question 49

Adequate Intake

Answer 49

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.