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Chapter 5 nutrition
| Question | Answer |
|---|---|
| made up of a glycerol backbone and three fatty acids | Triglyceride |
| long chains of carbon atoms bound to each other as well as to hydrogen atoms | Fatty acids |
| consist of a glycerol backbone with two fatty acids and a compound that contains phosphate | Phospholipids |
| fats and oils are two forms of lipid compounds that are | insoluble in water |
| triglycerides can be classified by what three things | their chain length, their level of saturation, their shape |
| a fatty acid chain has no carbons bonded together with a double bond | saturated fatty acid |
| the fat molecule has more than one double bond, it contains even less hydrogen | polyunsaturated fatty acid |
| lack of hydrogen at one part of the molecule | monounsaturated fatty acid |
| the hydrogen atoms are attached on diagonally opposite sides of the double carbon bond | trans fatty acid |
| has both hydrogen atoms located on the same side of the double bond | cis fatty acid |
| the degree of hydrogenation can make an oil more or less saturated, resulting in a | partially hydrogenated oil (PHO) |
| developed in the early 1900s to produce a type of cheap fat that could be stored in a solid form and will resist rancidity | hydrogenation |
| when our body needs types of fatty acids having a double bond close to the omega end, it has to obtain them from the foods we eat. | essential fatty acids |
| one omega-6 fatty acid essential to human health | linoleic acid |
| the most common omega-3 in our diet | alpha-linolenic acid |
| two omega-3 fatty acids found in fish | eicosapentaenoic acid. docosahexaenoic acid |
| fatty acids that have a double bond six carbons from the omega end | omega-6 fatty acids |
| fatty acids with a double bond three carbons from the omega end | omega-3 fatty acids |
| what percent of energy we use comes from fat? | 30-70% |
| potent regulators of cellular function | eicosanoids |
| what are critical components of every cell membrane? | phospholipids, cholesterol, fatty acids |
| what provides flavor and texture to foods? | Fat |
| the AMDR for fat is what percent of total energy intake? | 20-35% |
| added to processed or prepared foods to improve texture or taste which we may not be aware of, or that occur naturally | hidden fats |
| of the 20 amino acids used by the human body, how many are considered essential? | 9 |
| what are organs of the GI tract? | mouth, stomach, small intestine |
| what are the accessory organs of the GI tract? | salivary glands, liver, gallbladder, pancreas |
| what fats help transport the fat-soluble vitamins into the body and help regulate cell function and maintain membrane integrity? | Dietary fats |
| the majority of lipid digestion takes place in what organ? | small intestine |
| a spherical compound in which the fat clusters in the center and phospholipids | lipoprotein |
| the specific lipoprotein produced in the enterocyte to transport fat from a meal | chylomicron |
| what is the primary storage site for triglycerides and is the only body cell with significant fat-storage capacity? | Adipose cell |
| how does the fat get out of the chylomicrons in the bloodstream and into body cells with the help of an enzyme | lipoprotein lipase |
| this shows you how to calculate the amount of fat hidden in packaged foods | Nutrition label activity |
| we can easily see what we're adding and approximately how much | visible fats |
| you should consume what percent of energy from carbohydrates? | 55-60% |
| what percent of energy from proteins should you consume? | 12-15% |
| what is the AI for linoleic acid per day in adult men? | 14-17 grams |
| what is the AI for linoleic acid per day in adult women? | 11-12 grams |
| the recommended intake of saturated fats is less than what percent of total energy? | 10% |
| fatty acids are thought to increase what risk of what disease? | cardiovascular disease |
| caused by a blockage of one of the blood vessels supplying the brain | cerebrovascular disease |
| a disease in which arterial walls accumulate deposits of lipids and scar tissue that build up to such a degree that they impair blood flow | atherosclerosis |
| a general term used to refer to any abnormal condition involving dysfunction of the heart and blood vessels | cardiovascular disease |
| is one of the major chronic disease in the united states? | hypertension |
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Bcarson0326
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