Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FSHN 350 > Key Terms > Flashcards

Key Terms Flashcards

0
Q

Oil

A

A lipid that is liquid at room temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

Lipid

A

Organic molecule that is relatively insoluble in water and soluble in organic solvents

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Fat

A

A type of lipid that is solid at room temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Fatty Acid

A

A type of lipid consisting of a chain of carbons with a methyl (CH3) group on one end and a carboxyl acid group (COOH) on the other. A fatty acid can either be a “free” fatty acid, or can be attached to another molecule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

“Free” Fatty Acid

A

A fatty acid that is not attached to another molecule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

alpha end

A

The end of a fatty acid, which consists of (COOH)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Delta end

A

Another name for the alpha (COOH) end

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Omega End

A

The end of the fatty acid chain, which consist of (CH3) group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Chain Length

A

the number of C in a fatty acid’s backbone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Short-chain FA

A

s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Medium chain FA

A

8-12 C’s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Long chain FA

A

> 12 C’s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Saturated FA

A

A FA that consists only C-C single bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Unsaturated FA

A

A FA that consist at least one C=C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Monounsaturated FA

A

Consists of one C=C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Polyunsaturated FA

A

FA that consist of more than 1 C=C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Lauric Acid

A

A medium chain FA believed to contribute to increase HDL levels. Increases serum blood cholesterol more than any other FA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Myristic Acid

A

common saturated FA found in nutmeg butter, palm kernel oil, coconut oil, and butter fat.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Palmitic Acid

A

Most common saturated FA found in plants and animals. Consumption is believed to increase the risk for cardiovascular disease.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Stearic Acid

A

saturated FA that contains an 18C chain and is currently believed to lower LDL cholesterol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Oleic Acid

A

a naturally-cooking unsaturated FA that is thought to decrease LDL cholesterol and increase HDL cholesterol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Cis double bond

A

A C-C double bond in which the H’s are located on opposite sides of the double bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Trans double bond

A

A C=C in which H’s are located on the same side of the double bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Elaidic Acid

A

A primary trans FA found in hydrogenated vegetable oils, goat and cow’s milk, and some meats. Responsible for lowering HDL cholesterol.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Partial Hydrogenation

A

Process whereby some C=C found in PUSAs are converted to C-C, resulting in the production of a lipid containing saturated and trans fatty acid.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Omega-3 FA

A

The first double bond is located between the 3 and 4 C’s from omega end (CH3)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Omega-6 FA

A

The first double bond is located b/t the 6 and 7 C’s from the omega end (CH3)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Linoleic Acid

A

w-6 FA with 18 C’s and 2 double bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Gamma-Linolenic Acid (GLA, 18C)

A

18 C FA found in primarily in vegetable oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Linolenic Acid

A

w-3 acid 18 C’s and 3 double bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Elongation

A

Process whereby C’s are added to FA, increasing chain length

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Desaturation

A

The process whereby C-C single bonds are C=C bonds in FA’s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Desaturase

A

Enzyme that can insert a (cis) double bond in a FA by removing two H’s from an adjacent pair of C’s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Arachidonic Acid

A

a long chain, PU v-6 FA produced from linoleic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Eicosapentaenoic Acid (EPA)

A

long chain, PU w-3 FA produced from linolenic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Docosahexaenoic Acid (DHA)

A

a long-chain PU w-3 FA produced from EPA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Eicosanoids

A

Biologically active compounds - prostaglandins, prostacyclins, thromboxanes, and leukotrienes- synthesized from arachidonic acid and EPA, which are produced from both LA (n-6) ALA (n-3)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Postaglandins

A

a group of eicosanoids involved in regulation of blood pressure; there are both v-6 and v-3 prostaglandins, having somewhat opposite effects

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Prostaglandin I2 (prostacyclin)

A

an eicosanoid that inhibits platelet activation. Prostacyclin is also an effective vasodilator.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Prostaglandin I3

A

An eicosanoid that inhibits platelet aggregation. Prostaglandin I3 is a potent vasodilator

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Thromboxane A2

A

eicosanoids that are produced by activated platelets. They stimulate activation of new platelets and increase platelet aggregation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Vasoconstriction

A

Narrowing of blood vessels that results from the contraction of the muscular walls of the blood vessels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Vasodilation

A

Narrowing of blood vessels that results from the relaxation of the muscular walls of the blood vessels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Platelet aggregation

A

the clumping together o platelets in the blood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Pro-inflammatory

A

a substance that causes inflammation in the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Prothrombotic

A

substance that can lead to an obstruction of one or more blood vessels. Thrombi are also called clots

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Anti-inflammatory

A

substance that decrease inflammation in the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

anti-thrombotic

A

a substance that decreases the risk of thrombi in the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Ester bond

A

an ester is a chemical compound derived from either an organic or inorganic acid. At least one -OH group has been replaced by an O-alkyl group. Esters are typically derived from a COOH group and an alcohol. They are found in most naturally-occurring oils. An ester bond is formed b/t the acid and the O-alkyl group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Esterify

A

to combine a substance with either an alcohol or an acid to form an ester bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

De-esterify

A

to remove ester groups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Triglyceride

A

a lipid composed of a glycerol molecule bonded to three fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Diglyceride

A

a lipid made of a glycerol molecule bonded to two fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Monoglyceride

A

a lipid made of a glycerol molecule bonded to a single FA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Phospholipid

A

A type of lipid composed of a glycerol bonded to two FA and a polar head

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Polar head group

A

a phosphate-containing charged chemical structure that is a component of a phospholipid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Polar molecule

A

a molecule such as water, that has both positively and negatively charged portions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Hydrophilic substance

A

one that dissolves in or mixes with water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Nonpolar molecule

A

one that does not have differently charged portions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

hydrophobic substance

A

one that does not dissolve in or mix with water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Amphipathic

A

both nonpolar (noncharged) and polar (charged) portions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Phosphatidylcholine (lecithin)

A

A phospholipid that contains choline as its polar head group; commonly added to foods as an emulsifying agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

Sterol

A

type of lipid with a distinctive mutli-ring structure; a common example is cholesterol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

sterol ester

A

chemical compound consisting of a sterol molecule bonded to a FA via ester linkage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Cholesterol

A

a sterol found in animal foods and made in the body; required for bile acid and steroid hormone synthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

Cholesteryl Ester

A

a sterol ester made of a cholesterol molecule bonded to a FA via an ester linkage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

Steroid hormone

A

a hormone made from cholesterol

67
Q

Phytostanol

A

sterol-like compound made by plants

68
Q

Lipases

A

enzymes; in the mouth, stomach, small intestine, that cleave FA from the glycerol backbone of TAGs, phospholipids, and cholesteryl esters

69
Q

Lingual lipase

A

enzyme; produced in the salivary glands, that hydrolyzes ester linkages b/t FA and glycerol molecules. Lingual Lipases hydrolyze aa single FA from a triglyceride form a Diglyceride and a FA.

70
Q

Gastric lipase

A

enzyme; produced in the stomach, that hydrolyzes ester linkage b/t FA and glycerol molecules. Gastric lipases hydrolyzes a single FA from a triglyceride to form a diglyceride and a free FA

71
Q

Bile Acid

A

amphipathic substance made from cholesterol in the liver, a component of bile important for lipid digestion and absorption. Bile acids emulsify large lipid globules into smaller lipid droplets referred to as micelles.

72
Q

Emulsification

A

the process whereby large lipid globules are broken down aand stabilized into smaller lipid droplets

73
Q

Micelle

A

a water-soluble, spherical structure formed in the small intestine via emulsification

74
Q

Micellar solubilizaation

A

the formation of lipids in the micelle allows for the uptake of lipids across the unstirred water layer into the enterocyte. The “solubilization” is essential for moving the hydrophobic lipids across the water layer.

75
Q

Unstirred layer

A

layer of water b/t the intestinal lumen and the enterocyte

76
Q

Pancreatic lipase

A

enzyme, produced in the pancreas, that hydrolyzes ester linkages b/t FA and glycerol molecules. Pancreatic lipase hydrolyze triglycerides into Monoglyceride and two free FA

77
Q

Phospholipase A2

A

enzyme; produced in the pancreas, that hydrolyzes FA from phospholipids

78
Q

Lysophopholipid

A

lipid composed of a glycerol bonded to a polar head group and a FA; one of the final products of phospholipid digestion

79
Q

Bile Salt-Dependent Cholesteryl Ester Hydrolase

A

enzyme, produced in the pancreas that cleaves FA from cholesteryl esters

80
Q

Enterohepatic circulation

A

Circulation b/t the small intestine and the liver used to recycle compounds such as bile. Ex: bile leaves the small intestine and travels back to the liver via the portal vein, allowing for recycling bile

81
Q

Albumin

A

Protein important for regulating fluid balance b/t intravascular and interstitial spaces. This protein is also involved in transporting “free” FA and other molecules in the blood

82
Q

Exogenous lipids

A

Originating from outside (dietary lipids)

83
Q

Endogenous lipids

A

Originating within (in the liver)

84
Q

Chylomicron

A

lipoprotein, made in the enterocyte, that transports exogenous lipids (mostly TAGs) from the small intestine to other tissues in the body. Chylomicrons contain apolipoproteins, one of which is apo B-48 that is specific to chylomicrons

85
Q

Chylomicron Remnant

A

lipoprotein particle that remains after a chylomicron has lost most of its FA’s

86
Q

Lipoprotein

A

a spherical particle made of varying amounts of triglycerides, cholesterol, cholesteryl esters, phospholipids and proteins

87
Q

Apolipoprotein (Apo)

A

proteins embedded in the surface of lipoproteins

88
Q

Lipoprotein lipase

A

enzyme, hydrolyzes the ester linkage b/t FA and glycerol in a triglyceride, Diglyceride and Monoglyceride molecules. The triglycerides are coming from lipoproteins as they circulate in the blood to extra-hepatic tissues.

89
Q

Extra-hepatic tissue

A

tissue originating outside of the liver (tissue other than the liver)

90
Q

Very Low Density Lipoprotein (VLDL)

A

a lipoprotein, made in the liver, transports endogenous lipids (mostly TAGs) from the liver to other tissues in the body. VLDL contain apolipoproteins, one of which is apo B-100. Intermediate-density lipoprotein (IDL) is a lipoprotein that results from the loss of fatty acids from VLDL, many IDLs are ultimately converted to LDLs.

91
Q

Low-Density Lipoprotein (LDL)

A

lipoprotein, delivers cholesterol to cells

92
Q

Endocytosis

A

process by which cells absorb molecules (proteins) by engulfing them

93
Q

LDL receptor

A

membrane-bound protein that binds LDLs, causing them to be taken up and dismantled

94
Q

Exocytosis

A

process in which an intracellular vesicle moves to the plasma membrane and subsequent fusion of the vesicular membrane and plasma membrane ensues

95
Q

Plaque

A

complex cholesterol, FA, cells, cellular debris, calcium that can form inside blood vessels and within vessel walls

96
Q

high-density lipoprotein (HDL)

A

lipoprotein, made primarily by the liver that circulates in the blood to collect excess cholesterol from cells

97
Q

reverse cholesterol transport

A

process whereby HDLs remove free cholesterol from nonhepatic (nonliver) tissues and transport to the liver.

98
Q

ACAT (Acyl- CoA Cholesterol Acyltransferase)

A

enzyme; that catalyzes the esterification of a free FA to a molecule of free cholesterol to form cholesterol ester

99
Q

LCAT (lecithin: cholesterol acetyltransferase)

A

enzyme; that catalyses the remove of a FA from a surface phospholipid of HDL, esterifying it to a molecule of free cholesterol to form cholesterol ester

100
Q

hypercholesterolemia

A

elevated levels of cholesterol in the blood

101
Q

Lipolysis

A

the breakdown of TAGs into FA and glycerol

102
Q

Lipogenesis

A

the metabolic process that result in FA and ultimately triglyceride sythesis

103
Q

De novo lipogenesis

A

FA synthesis that occurs primarily in the liver and adipose tissue from precursor acetyl CoA

104
Q

Adipose triglyceride lipase (ATGL)

A

an enzyme, that catalyzes the hydrolysis of ester linkage between a FA and glycerol of a triglyceride molecule to form a free FA and diglyceride (TG->DG and FFA)

105
Q

Hormone sensitive lipase (HSL)

A

enzyme, that catalyzes the hydrolysis of ester linkage that attach FA’s to the glycerol molecule; mobilizes FA’s stored in adipose tissue. this enzyme catalyzes the hydrolysis of ester linkage b/t a FA and glycerol from a Diglyceride to form a FFA and a monoglyceride

106
Q

Monoglyceride lipase (MGL)

A

enzyme that catalyzes the hydrolysis of ester linkage b/t a FA and glycerol of a monoglyceride molecule to form a FFA and glycerol molecule

107
Q

adipocyte

A

a specialized cell that makes up the majority of adipose tissue. subcutaneous adipose tissue adipose tissue found directly under skin. visceral adipose tissue adipose tissue surrounding the vital organs

108
Q

mobilization

A

the breakdown of adipose and intramuscular triglyceride

109
Q

circulation

A

the transport of FA in the blood on albumin; from adipose to the muscle

110
Q

delivery/uptake

A

the entry of FA into muscle from the blood

111
Q

Lipoprotein lipase

A

enzyme, the hydrolyzes the ester linkage b/t a FA and glycerol in a triglyceride, diglyceride and monoglyceride molecule as they circulate in the bloodstream

112
Q

esterification

A

a reaction with an alcohol and an acid to produce an ester (carboxylic end of a FA forming a bond with glycerol)

113
Q

lipases

A

enzymes, that cleave FA from the glycerol backbones of triglycerides, phospholipids and cholesteryl esters

114
Q

activation

A

raising the energy level of FA preparatory to catabolism. this is done by attaching a CoA molecule to the fatty acid to form acyl-Coa

115
Q

coenzyme a (CoA)

A

a molecule that is involved in many metabolic pathways in the body. example this molecule is involved in both the oxidation and synthesis of FA

116
Q

Translocation

A

Entry of activated FA into mitochondria

117
Q

Beta-oxidation

A

the series of chemical reactions that break down activated FA’s to molecules of acetyl-Coa and the production of reducing equivalents (NADH and FADH)

118
Q

Mitochondrial oxidation

A

krebs cycle and electron transport chain activity

119
Q

carnitine

A

a molecule that transports FA across the mitochondrial membrane

120
Q

carnitine acyltransferase I (CAT-I)

A

a mitochondrial enzyme also known as CPT-I, involved in FA entry into the mitochondria to undergo beta-oxidation, that attaches a carnitine onto FA. this ensyme is allosterically inhibited by malonyl CoA

121
Q

Carnitine acyltransferase II (CAT-II)

A

mitochondrial enzyme,, involved in the removal of the carnitine group from acyl-cartinine and attaching a CoA to form acy-CoA. The fate of the acyl-CoA is beta-oxidation.

122
Q

oxidation

A

the first and third step of beta-oxidation. this involves the removal of 2 H’s to form FADH2 (first step), and the removal of a H to form NAHD (third step)

123
Q

Hydration

A

the second step of beta-oxidation. this involves attaching H2O to the FA

124
Q

Thiolysis

A

The last (fourth) step of beta-oxidation. this involves adding CoA and the cleaving of a 2 C acetyl CoA

125
Q

Malonyl CoA

A

A three C intermediate in lipogenesis which is formed by acetyl CoA

126
Q

Ketosis

A

Accumulation of ketones in body tissues and fluids

127
Q

Ketoacidosis

A

rise in ketones in the body tissues and fluids

128
Q

Ketogenic AA

A

AA that can be used to make ketones

129
Q

beta-ketoacyl-CoA transferase

A

an enzyme required to convert ketones to acetyl-CoA to be used as a energy source. The liver lacks this enzyme and therefore cannot use ketones as an energy source

130
Q

Ketogenic diets

A

diets very low in CHO and high in fat, used to enhance fat loss

131
Q

Fed state

A

Postprandial period, first four hours after a meal

132
Q

Post Absorptive state

A

4-24 hours after a meal, dietary nutrients are not being absorbed

133
Q

acetyl CoA carboxylase

A

enzyme, that carboxylates aacetyl CoA to form malonyl CoA in the presence of CO2 and ATP. Step 1 of FA synthesis

134
Q

FA synthesis

A

enzyme, with multiple domains that is involved in the formation of a FA chain from malonyl CoA. This process requires NADPH.

135
Q

Alpha-Keto Acid

A

The structure remaining after the amino group has been removed from an AA

136
Q

Transmination

A

the process whereby an amino group is formed via the transfer of an amino group from one AA to another organic compound

137
Q

Deamination

A

the removal of the amino group from an AA that results in the formation of an a-keto acid

138
Q

Chronic inflammation

A

a response to cellular injury that is characterized by chronic capillary dilation, white blood cell infiltration, release of immune factors, redness, heat and pain

139
Q

C-reactive protein (CRP)

A

A protein produced in the liver, adipose tissue, and smooth muscles in response to injury or infection that, when elevated, canindicate risk for cardiovascular disease

140
Q

Angina Pectoris

A

Pain in the region of the heart, caused by a portion of the heart muscle receiving inadequate amounts of blood

141
Q

Heart Attach

A

life-threatening, the blood flow to some or all of the heart msucle is completely blocked

142
Q

Electrocardiogram

A

Procedure during which the heart’s electrical activity is recorded

143
Q

Echocardiogram

A

Visual image, produced using ultrasound waves, of the heart’s structures and movements

144
Q

Aniogram

A

procedure in which dye is injected into the blood, allowing the flow of blood through cardiac arteries to be visualized

145
Q

Cardiovascular disease

A

disease of the heart or vascular system

146
Q

Stent

A

a device made of rigid wire mesh that is threaded into an atherosclerotic blood vessel to expand and provide support for a damage artery

147
Q

Angioplasty

A

a procedure used to widen the heart’s blood vessels by inserting a stend

148
Q

coronary bypass surgery

A

a procedure in which a healthy blood vessel obtained from the leg, arm, chest or abdomen is used to bypass blood from a disease or blocked coronary artery to a healthy one

149
Q

Transient Ischemic Attach

A

TIA, ministroke that is caused by a temporary decrease in blood flow to the brain

150
Q

Stroke

A

a condition that occurs when a portion of the brain does not receive enough blood, can be caused by major blood loss or a blockage in the blood supply to the brain

151
Q

Blood clot

A

a small, insoluble particle made of blood cells and clotting factors

152
Q

Aneurysm

A

the outward bulging of a blood vessel

153
Q

Atherosclerosis

A

hardening and narrowing of blood vessels caused by buildup of Fatty deposits and inflammation in vessel walls

154
Q

Response to injury hypothesis

A

hypothesis that explains injury or damage to the endothelial lining of arteries as initiating atherosclerosis

155
Q

Monocyte

A

an immunocyte, phagocytic white blood cells that can pass through the epithelium of blood vessels and differentiate into macrophages

156
Q

Macrophage

A

an immunocyte; phagocytic white blood cell that can engulf oxidized LDL which in turn becomes a foam cell

157
Q

Foam Cell

A

a type of cell- using an immune cell-that contains large amounts of lipid, such as fat filled macrophages which are usually indicative of atheroecieosis

158
Q

hyperlipidemia

A

elevated levels of lipids in the blood

159
Q

hypertriglyceridemia

A

elevated levels of triglycerides in the blood

160
Q

Cholesterol Ratio

A

the mathematical ratio of total blood cholesterol to high-density lipoprotein cholesterol (HDL-C)

161
Q

DASH

A

Dietary Approaches to Stop Hypertension; dietary pattern emphasizing fruit, veggies, and low-fat products designed to lower blood pressure

162
Q

Mediterranean Diet

A

Lowers the risk of CVD

163
Q

Therapeutic lifestyle changes (TLC)

A

heart healthy diet recommendations put forth by the National Cholesterol Education Program

164
Q

Hypertension

A

Chronically elevated blood pressure. Risk factor for Heart disease

165
Q

Seven Countries Study

A

Study related to diet and lifestyle to rates of heart attach and stroke in contrasting populations

FSHN 350 (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions