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fats and oils
Fats: A Concentrated Energy Source
| Question | Answer |
|---|---|
| Breaking down unsaturated fatty acids and adding hydrogen to make an oil solid at room temperature | hydrogenation |
| A white, waxy lipid made by the body that is part of every cell | cholesterol |
| A fatty acid needed by the body for normal growth and development that cannot be made by the body | essential |
| Tissue in which the body stores lipids and proteins formed to carry absorbed dietary fat to body cells | adipose tissue |
| A ball of triglycerides thinly coated with cholesterol, phospholipids, and proteins formed to carry absorbed dietary fat to body cells | chylomicron |
| A group of compounds that includes triglycerides, phospholopids, and sterols | lipid |
| A fatty acid that is formed when oils are hydrogenated | trans-fatty |
| A phospholiped made by the liver and found in many foods | lecithin |
| A phospholiped, that can mix with water and fat | emulsifier |
| The major type of fat found in foods and in the body | triglycerides |
| This helps control cholesterol, helps people manage weight, and helps people reduce stress | exercise |
| Hydrogenating unsaturated fats are often done to _________ the cooking temperature/smoke point | increase |
| Hardening and narrowing of the arteries caused by plaque deposits | atherosclerosis |
| A buildup of ________ in arteries leading to the brain may result in a stroke | plaque |
| Hydrogenating __________ fats are often done to improve the shelf life or keeping quality | unsaturated |
| When a fat breaks down and gets an unpleasant odor | rancid |
| Age, race, gender, and family history are examples of ___________ heart-health risk factors | uncontrollable |
| Atherosclerosis and ______________ are the two most common forms of CHD | hypertension |
| Disease of the heart and blood vessels | Coronary heart disease |
| A digestive juice produced by the liver to aid fat digestion | bile |
| A fatty acid needed by the body that cannot be made by the body and must be supplied by the diet | essential fatty acid |
| A vitamin that dissolves in fats, such as A, D, E, and K | fat-soluble vitamin |
| ________ fat should be limited to 10% of the diet. | Saturated |
| A _______________lipid at room temperature is a saturated fat | solid |
| A _______________lipid at room temperature is an unsaturated fat | liquid |
| Body _________ break down fatty acids for energy or rebuild them into triglycerides for storage | cells |
| All types of fats or oils provide _______ calories per gram. | nine |
| About half of adipose tissue is just under your skin, and serves as an internal __________ that holds in body heat. | blanket |
Created by:
kahns
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