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Basic Nutrition Ch5

Basic Nutrition Ch 5

QuestionAnswer
Lipids Family of organic compounds that are mostly insoluble in water, yield high energy, and have a chemical composition made mainly of carbon, hydrogen, and oxygen.
Functions of Lipids Perform three primary biological functions within the body: structural components of cell membranes, function as energy storehouses, and function as important signaling molecules.
Triacylglycerols The most common of the three basic classes of lipids and the main form fat takes in both diet and the human body, made up of three molecules of fatty acids and one molecule of glycerol.
Phospholipids One of the three main types of lipids that are essential for cell membrane structure.
Sterols One of the three main types of lipids, which includes cholesterol.
Adipose Tissue Fatty tissue in the body that consists of masses of fat-storing cells where the excess energy from food is digested and incorporated.
Cholesterol An important component of the cell membrane, required for the synthesis of sex hormones, vitamin D, and bile salts.
Cardiovascular Disease A disease of the heart or blood vessels.
Body Fat Range for Good Health Generally accepted range for body fat is 10 percent to 20 percent for males and 20 percent to 32 percent for females.
Body fat distribution by sex For good health, a generally accepted range for body fat is 10 percent to 20 percent for males and 20 percent to 32 percent for females.
Phytochemicals Nonessential plant compounds considered to have a beneficial impact on human health.
High-Fat Foods Foods that are high in fat contain more calories than foods high in protein or carbohydrates and are a convenient source of energy.
Satiety The sensation of fullness contributed by fats.
Energy Storage Excess energy from food is stored as adipose tissue in the body.
Energy Density of Fats Fats provide more than double the energy per gram than protein or carbohydrates.
Role of Fats Fats are critical for maintaining body temperature, cushioning vital organs, regulating hormones, transmitting nerve impulses, storing memory, and absorbing fat-soluble nutrients.
Transportation of Nutrients Lipids transport fat-soluble nutrients and phytochemicals and promote bioavailability of these compounds.
High Energy Needs Individuals with high energy needs include infants, growing children, athletes, people with physically demanding jobs, and those recuperating from illness.
Flavor Enhancement Fat enhances the smell and flavor of food.
Triacylglycerols Three fatty acids combine with one glycerol to make a triacylglycerol, the body's storage form of fat.
Fatty Acids An organic compound that contains a carboxylic acid (-COOH) group at one end and a methyl group at the other (-CH3).
Saturated Fatty Acid A fatty acid that contains the maximum number of hydrogen atoms with no points of unsaturation.
Unsaturated Fatty Acid A fatty acid that contains the maximum number of hydrogen atoms with no points of unsaturation.
Polyunsaturated Fatty Acid A fatty acid that contains two or more points of unsaturation.
Nonessential Fatty Acids A fatty acid that can be synthesized by the body.
Essential Fatty Acids A fatty acid that the body cannot synthesize and must be supplied through the diet.
Omega-3 A type of essential fatty acid important for health, particularly brain growth and development.
Omega-6 A type of essential fatty acid that must be consumed in balance with omega-3 for health.
Eicosanoids Compounds derived from polyunsaturated fatty acids that control several body functions.
Docosahexaenoic Acid (DHA) An omega-3 fatty acid that is especially important for brain growth and development in infants.
Phospholipids Have a glycerol backbone and are diglycerides with a phosphate group, making them water soluble.
Amphiphilic A compound that has both water-loving and fat-loving properties.
Emulsifiers Compounds that allow two immiscible liquids to combine so that no separation occurs.
Sterols Complex molecules that contain interlinking rings of carbon atoms, with side chains of carbon, hydrogen, and oxygen attached.
Cholesterol The best-known sterol, a vital substance in the body that poses a concern only when there is an excess accumulation in the blood.
Carbon Chain Length Determines whether a fatty acid is solid or liquid at room temperature.
Degree of Saturation Refers to the number of double bonds in the fatty acid chain, affecting its state at room temperature.
Fatty Acids in Food Influence the composition of fatty acids in the body.
Phospholipids A large component of cell membranes because of their amphiphilic nature.
Sterols Contain a multiring structure.
Cholesterol Serves important body functions such as vitamin D and hormone synthesis and is important in cell membrane and brain structure.
lipase Enzyme responsible for the breakdown of triacylglycerols and phospholipids.
bile A substance secreted by the liver that aids in the absorption and digestion of fats.
monoglycerides A product of lipid digestion, consisting of a glycerol molecule with one fatty acid attached.
micelles An aggregate of phospholipids and the other fats and fat-soluble vitamins with the purpose of crossing through the brush border into the enterocytes.
lipoprotein Protein that contains a lipid that serves to transport fat through blood and lymph.
chylomicron Form when lipids are combined with carrier proteins in the cells of the intestinal lining; vehicle of transport for fats throughout the watery environment of the body to the liver and other tissues.
emulsification The process that allows fats to travel through the watery environment of the body.
LDLs Low-Density Lipoproteins that transport cholesterol to cells.
HDLs High-Density Lipoproteins that transport cholesterol away from cells to the liver.
blood lipid profile A test that measures the levels of different types of fats in the blood.
healthy ranges The recommended levels of lipids in the blood for maintaining health.
triacylglycerols A type of fat found in the body that is broken down during digestion.
diglycerides Products formed when triacylglycerols are broken down in the stomach.
fatty acids Components that result from the breakdown of fats.
intestinal cells Cells that absorb fats in the small intestine.
long-chain fatty acids Fatty acids that form a large lipoprotein structure called a chylomicron.
short and medium fatty chains Fatty acids that can be absorbed directly into the bloodstream from the intestinal microvillus.
fiber Substances that hinder cholesterol absorption.
stored fat reserves The body's source of energy utilized when energy supplies are low.
VLDLs Very low-density lipoproteins made in the liver from remnants of chylomicrons that transport triacylglycerols, cholesterol, and fat-soluble vitamins from the liver to various tissues in the body.
IDLs Intermediate-density lipoproteins that transport triacylglycerol, cholesterol, and fat-soluble vitamins in the bloodstream and are a little under half triacylglycerol in composition.
LDLs Low-density lipoproteins commonly known as the 'bad cholesterol'.
HDLs High-density lipoproteins also known as 'good cholesterol'.
LDL Composition LDL is approximately 25 percent protein and 75 percent cholesterol and other fats.
HDL Composition HDL is 50 percent protein and 50 percent cholesterol and other fats.
LDL Function LDLs carry cholesterol into cells for usage, but can also deposit it into the walls of blood vessels.
HDL Function HDLs scavenge excess cholesterol and deliver it back to the liver.
LDL and Inflammation LDLs may contribute to heart disease.
HDL and LDL Relationship HDL reduces the amount of LDL in the bloodstream.
High LDL Warning High LDL values warn of increased risk for heart disease.
High HDL Warning High HDL values indicate reduced risk for heart disease.
Oxidized LDL Oxidation is the loss of at least one electron when two or more substances interact, which can speed up plaque formation in arteries and promote atherosclerosis.
Blood Cholesterol Recommendations The desired range for healthy total blood cholesterol is under 200 mg/dL.
Healthy Foods for Cholesterol Fatty fish, nuts, olive oil, oatmeal, and fruits are recommended to maintain healthy cholesterol levels.
Total Cholesterol Levels Less than 200 mg/dL is optimal, 200-239 mg/dL is borderline high, and above 240 mg/dL is high.
LDL Levels Less than 100 mg/dL is optimal, 100-129 mg/dL is near or above optimal, 130-159 mg/dL is borderline high, and >160 mg/dL is high.
HDL Levels <40 mg/dL is low and puts you at risk, while >60 mg/dL is optimal.
Triacylglycerols Levels 10-150 mg/dL is optimal, 150-199 mg/dL is borderline high, and >200 mg/dL is high.
Small Dense LDL Small, dense LDL particles are more damaging and have been shown to increase the risk for heart disease.
HDL Functionality HDL scavenges excess cholesterol and returns it to the liver for reuse or disposal.
Omega-3 Fatty Acids Consuming omega-3 fatty acids can help maintain a healthy blood lipid profile.
Acceptable macronutrient distribution range for adult fat consumption Fat calories should be limited to 20 percent to 35 percent of total calories.
Saturated fats Consume fewer than 10 percent of calories from saturated fats.
Child and adolescent fat consumption Between 25 percent and 35 percent of caloric intake should be from fat for children over four.
Sources of monounsaturated fat Found in plant oils; common sources are nuts, and nut products, avocados.
Sources of polyunsaturated fat Found mainly in plant-based foods, oils, and fish.
Sources of saturated fat Found in animal products, dairy products, palm and coconut oils, and cocoa butter.
Omega-3 fatty acids (linolenic acid) Good sources are canola oil, flaxseed oil, olive oil, nuts, seeds, whole grains, legumes, and green leafy vegetables.
DHA and EPA Good sources are cod liver oil and fish.
Omega-6 fatty acids (linoleic acid) Found in eggs, poultry, most vegetable oils, wheat germ oil, whole grains, baked goods, and cereals.
linolenic acid An omega-3 fatty acid that is essential for human health.
eicosapentaenoic acid (EPA) An omega-3 fatty acid made from linolenic acid, found in fish.
linoleic acid An omega-6 fatty acid that is essential for human health.
arachidonic acid (ARA) An omega-6 fatty acid that is a precursor to the synthesis of eicosanoids.
Health risks of imbalanced omega-6 fatty acids Elevate the risks for allergies, arthritis, asthma, coronary heart disease, diabetes, and many types of cancer, autoimmunity, and neurodegenerative diseases.
Recommended fat intake for adults 20 percent to 35 percent of your total caloric intake.
Saturated fat intake recommendation Must be less than 10 percent of your total caloric intake, and lowering this to 7 percent can further reduce the risks for heart disease.
Sources of monounsaturated and polyunsaturated fats Nuts, seeds, whole grains, legumes, and vegetable oil such as canola, olive, and flaxseed.
Omega-3 fatty-acid family Includes linolenic acid, EPA, and DHA.
Omega-6 fatty-acid family Includes linoleic acid and ARA.
Health impact of saturated fat and cholesterol Improper dietary fat consumption can lead to severe health problems such as cardiovascular disease, heart attack, ischemic stroke, congestive heart failure, arrhythmia, and heart valve problems.
Average dietary cholesterol intake for females 242 milligrams per day.
Average dietary cholesterol intake for males 348 milligrams per day.
Dietary recommendations to reduce heart disease risk Limit saturated fats, replace with monounsaturated fats, choose whole-grain and high fiber foods, and increase exercise.
Created by: boringjen
 

 



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