Nutrition
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| show | a family of organic (carbon-containing) compounds soluble in organic solvents but not in water. Lipids include triglycerides (fats and oils), phospholipids, and sterols.
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| show | a member of the group of lipids known as sterols; a soft, waxy substance made in the body and also found in animal-derived foods.
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| Fats: | show 🗑
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| show | lipids that are liquid at room temperature (70°F or 21°C).
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| Cardiovascular disease (CVD): | show 🗑
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| show | one of the three main classes of dietary lipids and the chief form of fat in foods and in the human body. A triglyceride is made up of three units of fatty acids and one unit of glycerol (fatty acids and glycerol are def
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| Phospholipids: (FOSS-foh-LIP-ids) | show 🗑
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| Lecithin: (LESS-ih-thin) | show 🗑
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| show | one of the three main classes of dietary lipids. Sterols have a structure similar to that of cholesterol.
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| Fatty acids: | show 🗑
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| show | fatty acids that the body needs but cannot make and so must be obtained from the diet.
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| show | the feeling of fullness or satisfaction that people experience after meals.
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| show | an organic compound, three carbons long, of interest here because it serves as the backbone for triglycerides.
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| show | a fatty acid carrying the maximum possible number of hydrogen atoms (having no points of unsaturation). A saturated fat is a triglyceride with three saturated fatty acids.
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| show | a site in a molecule where the bonding is such that additional hydrogen atoms can easily be attached.
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| Unsaturated fatty acid: | show 🗑
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| Monounsaturated fatty acid: | show 🗑
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| show | a fatty acid with two or more points of unsaturation.
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| Saturated fats: | show 🗑
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| Trans fat: | show 🗑
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| show | triglycerides in which most of the fatty acids have one point of unsaturation (are monounsaturated).
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| Polyunsaturated fats: | show 🗑
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| show | a process by which milk fat is evenly dispersed within fluid milk; under high pressure, milk is passed through tiny nozzles to reduce the size of fat droplets and reduce their tendency to cluster and float to the top as cream.
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| Shortening: | show 🗑
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| show | a substance with both water-soluble and fat-soluble portions that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion.
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| show | the process of mixing lipid with water by adding an emulsifier.
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| show | a mixture of two liquids that do not usually mix, in which tiny particles of one liquid are held suspended in the other.
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| show | an emulsifier made by the liver from cholesterol, stored in the gallbladder, and released into the small intestine when needed. Bile does not digest fat as enzymes do but emulsifies it so that enzymes in the watery fluids can act upon it and split t
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| show | a disease of the arteries characterized by lipid deposits known as plaques along the inner walls of the arteries; a major cause of cardiovascular disease. Chapter 11 provides details.
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| show | products of the digestion of lipids; a monoglyceride is a glycerol molecule with one fatty acid attached (mono means “one”; glyceride means “a compound of glycerol”).
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| show | clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph.
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| Chylomicrons: (KYE-low-MY-krons) | show 🗑
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| show | located beneath the skin.
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| show | fatty acids with unusual shapes that can arise when hydrogens are added to the unsaturated fatty acids of polyunsaturated oils (a process known as hydrogenation).
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| Linoleic (lin-oh-LAY-ic) acid: | show 🗑
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| Linolenic (lin-oh-LEN-ic) acid: | show 🗑
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| show | flesh food from cattle, pigs, sheep, goats, deer, and other large animals. Also defined in Chapter 6.
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| Extra virgin olive oil: | show 🗑
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| show | lipoproteins that transport triglycerides and other lipids from the liver to various tissues in the body.
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| Low-density lipoproteins (LDL): | show 🗑
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| show | lipoproteins that return cholesterol from the tissues to the liver for dismantling and disposal; contain a large proportion of protein.
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| Omega-6 fatty acid: | show 🗑
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| Arachidonic (ah-RACK-ih-DON-ik) acid: | show 🗑
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| Eicosanoids: (eye-COSS-ah-noyds) | show 🗑
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| show | a polyunsaturated fatty acid with its endmost double bond three carbons from the end of the carbon chain. Linolenic acid is an example.
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| show | 3 fatty acids made from linolenic acid in the tissues of fish.
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| show | any toxic compound of mercury to which a characteristic chemical structure, a methyl group, has been added, usually by bacteria in aquatic sediments. Methylmercury is readily absorbed from the intestine and causes nerve damage in people.
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| show | the process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation. A partially hydrogenated polyunsaturated fat tends to form more trans-fatty acids tha
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| Oxidation: | show 🗑
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| Smoking point: | show 🗑
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| show | ingredients that replace some or all of the functions of fat and may or may not provide energy.
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| show | zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats but that are totally or partially resistant to digestion. Olestra (trade name Olean) is an example of a nonca
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