Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Nutrition
Ch 5
| Term | Definition |
|---|---|
| lipids | fats |
| satiety | feeling of satisfaction; fullness |
| visible fats | fats in foods that are purchased and used as fats, such as butter or margarine |
| invisible fats | fats that are not immediately noticeable such as those in egg yolk, cheese, cream, and salad dressings |
| triglycerides | three fatty acids attached to a framework of glycerol |
| glycerol | a component of fat; derived from a water-soluble carbohydrate |
| fatty acids | a component of fat that determines the classification of the fat |
| linoleic acid and linolenic acid | fatty acid essential for humans; cannot be synthesized by the body |
| saturated fats | fats whose carbon atoms contain all of the hydrogen atoms they can; considered a contributory factor in atherosclerosis |
| monounsaturated fats | fats that are neither saturated nor polyunsaturated and are thought to play little part in atherosclerosis |
| polyunsaturated fats | fats whose carbon atoms contain only limited amounts of hydrogen |
| omega-3 fatty acids | helps lower the risk of heart disease |
| trans-fatty acids (TFA's) | produced by adding hydrogen atoms to a liquid fat, making it solid. |
| hydrogenation | the combining of fat with hydrogen, thereby making it a saturated fat and solid at room temperature |
| cholesterol | fatlike substance that is a constituent of body cells; is synthesized in the liver; also available in animal foods |
| hypercholesterolemia | unusually high levels of cholesterol in blood; also known as high serum cholesterol |
| plaque | fatty deposit on interior of artery walls |
| lipoproteins | carriers of fat in the blood |
| chylomicrons | the largest lipoprotein; transport the lipids after digestion into the body |
| very low density lipoproteins (VLDLs) | lipoproteins made by the liver to transport lipids throughout the body |
| low density lipoproteins (LDLs) | carry blood cholesterol to the cells |
| high-density lipoproteins (HDLs) | lipoproteins that carry cholesterol from cells to the liver for eventual excretion |
| lecithin | fatty substance found in plant and animal foods, a natural emulsifier that helps transport fats in the bloodstream; used commercially to make food products smooth |
| Each gram of fat contains how many calories? | 9 |
| Plant food sources for fats? | oils and margarine, nuts, avocados, coconut |
| Monounsaturated fats should be what percent of total daily calories? | 20 |
| Major sources of trans fatty acids? | baked goods, restaurant foods |
| essential for synthesis of bile, sex hormones, cortisone, and vitamin D | cholesterol |
| do not exceed daily cholesterol intake of how many milligrams? | 300 |
| chemical digestion of fats occurs mainly in? | small intestine |
| What emulsifies fats? | Bile |
| Protein combines with final products of fat digestion to form ? | lipoproteins |
| Increase HDLs by: | exercising, maintaining desirable weight, giving up smoking |
| Deficiency symptoms occur when fats provide less than ? percent of total daily calories | 10 |
Created by:
heylee34
Popular Nursing sets