Nutrition Chap 5
Terms
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- Lipids? how many and what are they?
- -organic compounds soluble in organic solvents but not in water. -3..Tryglcerides,phospholipids and sterols.
- Cholesterol Which group?
- soft waxy substance made in the body for a variety of reasons and also found in animals derived foods -sterols
- Fats?
- Lipids solid at room temperature
- oils
- Lipids that are liquid at room temperature
- Cardiovascular disease
- disease of heart and blood vessels
- Coronary heart disease
- disease of arteries of the heart
- Triglycerides? whats it made up of?
- Chief form of fat in the body. -3 units of fatty acids & 1 unit of glycerol
- Phospholipds where are they present?
- Has acid in place of one of the fatty acids -all cell membranes
- Lecithin
- Phosopholipid manufactured by the liver and found in many foods
- Sterol
- Similiar to cholesterol
- what form is glucose formed in?
- glycogen
- What purposes do fats serve?
- Store energy,protect organs,insulate temps,
- what are the fat soluble vitamins?
- A,D,E,K
- Essential fatty acids
- fattty acids the bidy needs but cannot make in amounts sufficient to meet physcological needs
- satiety
- Feeling of being full after a meal
- Fatty acids
- organic acids composed of carbon chains of various lengths
- Glycerol
- 3 carbons long..Backbone for triglycerides
- Gram of fat or oil does what
- delivers twice as many calories as a carb or protein
- how do fatty acids differ?2
- chain length, degree of saturation
- what does saturation mean
- whether or not a fatty acid chain is holding all of the hydrogen atoms it can hold.
- saturated fatty acid
- fatty acid carryin the max. amount of hydrogen atoms
- point of unsaturation
- where hydrogens are missing, and additional hydrogens can be attatched.
- unsaturated fatty acids
- lacks hydrogen atoms and has one or more points of saturation
- Monosaturated fatty acid
- one point of saturation
- Polyunsaturated fatty acid
- 2 or more points of unsaturation
- Saturated fats
- Triclycerides in which most of the fatty acids are saturated
- Transfat
- fats that contain any unusual fatty acids
- Monounsaturated fats
- has one point of unsaturation
- polyunsaturated
- fats 2 or more points of unsaturation
- what is rich in polyunsaturates
- Vegetable & fish oils
- what are rich in monosaturates?
- vege, olive, &canola oils.
- phospholipids soluble in water?
- consists of molecule of glycerol with fatty acids attached..Yes
- Emulsifier ex?
- substance that mixes with both fat and water and permanently disperses the fat in water forming emulsion -lecithin
- emulsification
- the process of mixing lipids with water by adding a emulsifier
- Sterols ex?
- interconnected rings of carbon with side chains of carbon, hydrogen, and oxygen attached. -Bile & vitamin D
- sterols exist where?
- other than cholesterol..plants
- Bile is made where and stored where
- made in the liver stored in the gallbladder
- monoglycerides
- product of the digestion of lipids
- lipoproteins
- assembled packages of lipid and protein molecules
- chylomicrons
- transport food fats through the water fluids to the liver and other tissues
- recommended daily intake of lipids
- 20-35%
- (VLDL) very low density llipoproteinds
- carry triglycerides to body cells for their use
- (LDL) low density lipoprotiends
- carry lipds to tissues
- (HDL) high density lipoprotiens
- carrying cholesterol away from the body cells to the liver
- which two lipoproteins are recomended for reducing the risk of heart disease
- LDL and HDL
- Linoleic acid &linolenic
- poly unsatuarated fatty acid that are essential nutrients for human beings
- eicosanoids
- biologically active compounds that regulate body functions
- inflammation
- immune defense against injury,infection, or allergenss and marked by heat, fever,and pain
- omega 6 ex?
- endmost double bond six carbons from the end of carbon chain - linoleic
- Arachidonic acid
- Omega 6 fatty acid derived from the linoleic acid
- omega 3e
- endmost double bond 3 carbons..Linolenic
- EPA & DHA
- found abundantly in fish oils..
- hydrogenation
- adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation
- Transfatty acids
- fatty acids with unusual shapes that can arise when hydrogens are added to the unsaturated fatty acids of polyunsaturated oils
- olestra
- artifical fat
- Pro of olestra
- Zero calories,cholesterol, trans fat. withstands baking and frying. tastes like fat.
- Cons of Olestra
- Vitamin losses, digestive upset, anal leakege, expensive, No long term studies