Fats
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| Fats | Are Lipids. (fats are a subgroup of lipids called triglycerides)
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| Function of fats | storage of energy, supply essential nutrients, cushioning for organs, insulation & add flavor. (serve both structural and metabolic functions.)
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| Enzyme of fats | lipase (produced in the pancreas)
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| edible animal fats | lard (pig fat), fish oil, and butter
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| edible plant fats | peanut, soy bean, sunflower, sesame, coconut, olive, and vegetable oils. (Margarine and vegetable shortening)
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| saturated fats (bonds) | have no double bonds and are fully saturated with hydrogen. (Heavy & dense. solid at room temperature)
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| edible saturated fats | dairy products. (eggs, cream, butter and cheese) (Also fatty meat, coconut oil, cottonseed oil, palm kernel oil, chocolate)
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| saturated fatty acid is generally higher in..? | smokers, alcohol drinkers and obese people
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| Unsaturated fat (bonds) | has one or more double bonds. (Available bonds, less dense & less heavy. liquid at room temperature)
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| edible unsaturated fats | avocado, nuts, and vegetable oils. (canola, and olive oils)
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| Antioxidants can protect unsaturated fat from ..? | Cell membrane damage. (lipid peroxidation = oxidative a degradation of lipids.)
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| monounsaturated fat | contains one double bond
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| polyunsaturated fat | contains more than one double bond.
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| Fats (chemical/calories) | made up of Carbon, Oxygen & Hydrogen. Yields 9cal/g
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| Cholesterol | A sterol (made by the liver)
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| Fatty Acids | End result of fat digestion (simple lipids)
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| Visible fat | seen with naked eye. (Ex. bacon, meat etc.)
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| Invisible fat | Not seen. (Ex. Milk, cheese, nuts, avocados)
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| Triglycerides | Are made up of One glycerol and Three fatty acids.
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| Lipoprotein | contains both proteins and lipids. (fats are not soluble in water so it attaches to a protein to enter cells)
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| fat-soluble vitamins | vitamins A, D, E and K. (stored in the liver and fatty tissues.)
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| lipase | a (hormone-sensitive) enzyme that breakdown fats. (Into fatty acids & glycerol)
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| linoleic acid (an omega-6 fatty acid) | polyunsaturated fatty acids(cannot be made by our body)
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| alpha-linolenic acid (an omega-3 fatty acid) | polyunsaturated fatty acids(cannot be made by our body)
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| Food source for linoleic acid. | Most vegetable oils. (safflower, sunflower, and corn oils)
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| Food source for (alpha) linolenic acid. | green leaves of plants, and in selected seeds, nuts, fish oil and legumes
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| Chyle | product of fat digestion. (absorbed into Lymphatic System)
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| Chyme | partially digested food. (leaving stomach, entering small intestine)
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| Emulsify | breaking up fat into smaller particles.
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| Lacteal | intestinal lymphatics. (absorbs chyle)
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| HDL (good cholesterol) | high density lipoprotein. (enables fats to be carried in the blood stream to the liver for removal)
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| LDL (bad cholesterol) | low density lipoprotein. (artery clogging, transports cholesterol and triglycerides from the liver to peripheral tissues)
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| high levels of LDL cholesterol | can lead to cardiovascular disease.
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| Gout | A type of arthritis.(caused by an elevated level of uric acid in the blood, usually presents in the feet)
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| Hydrogenation | is the chemical reaction that results from the addition of hydrogen
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| Gallbladder | Storage unit for bile.
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| Bile | produced by the liver, aids in digestion of lipids in the small intestine.
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| serum cholesterol | amount of cholesterol found in the blood
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| Cholesterol (controlled by) | diet, heredity, emotional stress, exercise
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| High cholesterol | Total Above 240 mg/dl
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| Borderline high cholesterol | Total 200-239 mg/dl
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| Desirable level of cholesterol | Total Below 200 mg/dl
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| nonessential fatty acids | can be made by the body (The human body can produce all but two of the fatty acids it needs.)
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| essential fatty acids | linoleic and linolenic acid. (Obtained only through diet)
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| Lipids | are Fats & cholesterol.
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