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undnutritionch5
Understanding nutrition chapter 5
| Question | Answer |
|---|---|
| on the near side of; refers to a chemical configuration in which the hydrogen atoms are located on the same side of a double bond. | cis |
| fatty acids with hydrogens on opposite sides of the double bond. | trans-fatty acids |
| proteins synthesized and secreted by adipose cells. | adipokines |
| the body’s fat tissue; consists of masses of triglyceride-storing cells. | adipose tissue |
| as a food additive, preservatives that delay or prevent rancidity of fats in foods and other damage to food caused by oxygen. | antioxidants |
| an omega-6 polyunsaturated fatty acid with 20 carbons and four double bonds; present in small amounts in meat and other animal products and synthesized in the body from linoleic acid. | arachidonic acid (a-RACK-ih-DON-ic) |
| zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats but are totally or partially resistant to digestion. | artificial fats |
| a type of artery disease characterized by plaques (accumulations of lipid-containing material) on the inner walls of the arteries. | atherosclerosis (ATH-er-oh-scler-OH-sis) |
| results of blood tests that reveal a person’various lipoproteins. | blood lipid profile |
| a general term for all diseases of the heart and blood vessels. Atherosclerosis is the main cause of CVD. When the arteries that carry blood to the heart muscle become blocked, the heart suffers damage known as coronary heart disease (CHD). | cardiovascular disease (CVD) |
| one of the sterols containing a four-ring carbon structure with a carbon side chain. | cholesterol (koh-LESS-ter-ol) |
| a nitrogen-containing compound found in foods and made in the body from the amino acid methionine. Choline is part of the phospholipid lecithin and the neurotransmitter acetylcholine. | choline (KOH-leen) |
| the class of lipoproteins that transport lipids from the intestinal cells to the rest of the body. | chylomicrons (kye-lo-MY-cronz) |
| several fatty acids that have the same chemical formula as linoleic acid (18 carbons, two double bonds) but with different configurations (the double bonds occur on adjacent carbons). | conjugated linoleic acids |
| an omega-3 polyunsaturated fatty acid with 22 carbons and six double bonds; present in fatty fish and synthesized in limited amounts in the body from linolenic acid. | docosahexaenoic acid (DHA) (DOE-cossa-HEXA-ee-NO-ick) |
| derivatives of 20-carbon fatty acids; biologically active compounds that help to regulate blood pressure, blood clotting, and other body functions. They include prostaglandins (PROS-tah-GLAND-ins), thromboxanes , and leukotrienes (LOO-ko-TRY-eens). | eicosanoids (eye-COSS-uh-noyds) |
| an omega-3 polyunsaturated fatty acid with 20 carbons and five double bonds; present in fatty fish and synthesized in limited amounts in the body from linolenic acid. | eicosapentaenoic acid (EPA) (EYE-cossa-PENTA-ee-NO-ick) |
| fatty acids needed by the body but not made by it in amounts sufficient to meet physiological needs. | essential fatty acids |
| ingredients that replace some or all of the functions of fat and may or may not provide energy. | fat replacers |
| lipids that are solid at room temperature (77°F or 25°C). | fats |
| an organic compound composed of a carbon chain with hydrogens attached and an acid group (COOH) at one end and a methyl group (CH3) at the other end. | fatty acid |
| an alcohol composed of a three-carbon chain, which can serve as the backbone for a triglyceride. | glycerol (GLISS-er-ol) |
| the type of lipoprotein that transports cholesterol back to the liver from the cells; composed primarily of protein. | HDL (high-density lipoprotein) |
| an enzyme inside adipose cells that responds to the body’s need for fuel by hydrolyzing triglycerides so that their parts (glycerol and fatty acids) escape into the general circulation and thus become available to other cells for fuel. The signals to whic | hormone-sensitive lipase |
| a chemical process by which hydrogens are added to monounsaturated or polyunsaturated fatty acids to reduce the number of double bonds, making the fats more saturated (solid) and more resistant to oxidation (protecting against rancidity). Hydrogenation pr | hydrogenation (HIGH-dro-jen-AY-shun or high-DRO-Jeh-NAY-shun) |
| a term referring to water-loving, or water-soluble, substances. | hydrophilic (high-dro-FIL-ick) |
| a term referring to water-fearing, or non-water-soluble, substances; also known as lipophilic (fat loving). | hydrophobic (high-dro-FOE-bick) |
| the type of lipoprotein derived from very-low-density lipoproteins (VLDL) as VLDL triglycerides are removed and broken down; composed primarily of cholesterol. | LDL (low-density lipoprotein) |
| one of the phospholipids. Both nature and the food industry use lecithin as an emulsifier to combine water-soluble and fat-soluble ingredients that do not ordinarily mix, such as water and oil. | lecithin (LESS-uh-thin) |
| an essential fatty acid with 18 carbons and two double bonds. | linoleic acid (lin-oh-LAY-ick) |
| an essential fatty acid with 18 carbons and three double bonds. | linolenic acid (lin-oh-LEN-ick) |
| a family of compounds that includes triglycerides, phospholipids, and sterols. Lipids are characterized by their insolubility in water. (Lipids also include the fat-soluble vitamins.) | lipids |
| an enzyme that hydrolyzes triglycerides passing by in the bloodstream and directs their parts into the cells, where they can be metabolized for energy or reassembled for storage. | lipoprotein lipase (LPL) |
| clusters of lipids associated with proteins that serve as transport vehicles for lipids in the lymph and blood. | lipoproteins (LIP-oh-PRO-teenz) |
| tiny spherical complexes of emulsified fat that arise during digestion; most contain bile salts and the products of lipid digestion, including fatty acids, monoglycerides, and cholesterol. | micelles (MY-cells) |
| molecules of glycerol with one fatty acid attached. A molecule of glycerol with two fatty acids attached is a diglyceride. | monoglycerides |
| a fatty acid that lacks two hydrogen atoms and has one double bond between carbons—for example, oleic acid. A monounsaturated fat is composed of triglycerides in which most of the fatty acids are monounsaturated. | monounsaturated fatty acid (MUFA) |
| lipids that are liquid at room temperature (77°F or 25°C). | oils |
| a synthetic fat made from sucrose and fatty acids that provides 0 kcalories per gram; also known as sucrose polyester. | olestra |
| the last letter of the Greek alphabet (ϖ), used by chemists to refer to the position of the first double bond from the methyl (CH3) end of a fatty acid. | omega |
| a polyunsaturated fatty acid in which the first double bond is three carbons away from the methyl (CH3) end of the carbon chain. | omega-3 fatty acid |
| a polyunsaturated fatty acid in which the first double bond is six carbons from the methyl (CH3) end of the carbon chain. | omega-6 fatty acid |
| the process of a substance combining with oxygen; oxidation reactions involve the loss of electrons. | oxidation (OKS-ee-day-shun) |
| a compound similar to a triglyceride but having a phosphate group (a phosphorus-containing salt) and choline (or another nitrogen-containing compound) in place of one of the fatty acids. | phospholipid (FOS-foe-LIP-id) |
| an accumulation of fatty deposits, smooth muscle cells, and fibrous connective tissue that develops in the artery walls in atherosclerosis. Plaque associated with atherosclerosis is known as atheromatous (ATH-er-OH-ma-tus) plaque. | plaque (PLACK) |
| the double bond of a fatty acid, where hydrogen atoms can easily be added to the structure. | point of unsaturation |
| a ftty acid that lacks four or more hydrn atoms and has two or more dbl bonds between carbons—for ex, linoleic acid (two dbl bonds) and linolenic acid (three dbl bonds). A polyunsat fat is composed of trigly in which most of the fatty acids are polyunsat. | polyunsaturated fatty acid (PUFA) |
| a fatty acid carrying the maximum possible number of hydrogen atoms—for example, stearic acid. A saturated fat is composed of triglycerides in which most of the fatty acids are saturated. | saturated fatty acid |
| compounds containing a four-ring carbon structure with any of a variety of side chains attached. | sterols (STARE-ols or STEER-ols) |
| the chief form of fat in the diet and the major storage form of fat in the body; composed of a molecule of glycerol with three fatty acids attached; also called triacylglycerols (try-ay-seel-GLISS-er-ols). | triglycerides (try-GLISS-er-rides) |
| a fatty acid that lacks hydrogen atoms and has at least one double bond between carbons (includes monounsaturated and polyunsaturated fatty acids). An unsaturated fat is composed of triglycerides in which most of the fatty acids are unsaturated. | unsaturated fatty acid |
| the type of lipoprotein made primarily by liver cells to transport lipids to various tissues in the body; composed primarily of triglycerides. | VLDL (very-low-density lipoprotein) |
| When a fatty acid is described as being saturated, it means that it: | B)contains only single bonds between its carbon atoms. |
| The shorthand used by chemists to denote fatty acids is based on the following premise: | C) The first number indicates the number of carbon units and the second number indicates the number of double bonds. |
| The position of the first double bond from the methyl (CH3) end of a fatty acid is known as: | D)omega. |
| The appearance of trans fatty acids in a food product means that: | B) the food product is hydrogenated. |
| When examining a molecule of lecithin, chemists note that the third attachment site is occupied by a phosphate group and: | A) choline. |
| Which of the following constituent products is not found in bile? | C)magnesium |
| When comparing lipoproteins, which of the following statements is the most accurate? | D) The highest percentage of protein is found in HDL. |
| The fatty acid that is necessary for the synthesis of eicosapentaenoic and docosahexaenoic acids is: | C)linolenic acid. |
| Why is it that even though fat is a more concentrated energy source, it is not considered to be the major energy fuel for the body on a day-to-day basis? | A)Fat intake would have to be doubled in order to become the daily major energy fuel. |
| If a fat source is considered to represent discretionary kcalories, this would be interpreted as: | B) it provides sources of saturated fat in the diet and should be limited. |
Created by:
hkrawietz