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