Vocab Chapter 8 lesson 1

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

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.

Question 6

Cholesterol

Answer 6

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

Question 7

Saturated Fatty Acids

Answer 7

Fatty acids that have the maximum number of hydrogen molecules and contain only single bonds between their carbon atoms. Foods high in saturated fatty acids are usually solid at room temperature (like butter) and are often found in animal fat, palm oil, and coconut oil.

Question 8

Unsaturated Fatty Acids

Answer 8

Fatty acids that have one or more double bonds between the carbon atoms in the carbon chain. These are typically liquid at room temperature, relatively unstable, and are prone to oxidative damage.

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 – free radicals are oxygen-containing molecules with an uneven number of electrons, which makes them susceptible to react with other molecules.

Question 11

Monounsaturated Fatty Acids

Answer 11

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

The primary storage and transportable form of fats in the body, 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

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.

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.