Nutrition Module 3 Lipids, Nutrition, Cardiovascular Disease Practice

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Lipids

A family of organic compounds that are mostly insoluble in water. They serve as structural components of cell membranes, function as energy storehouses, and function as important signaling molecules. Includes triglycerides, phospholipids, and sterols.

Triglycerides

Makes up more than 95% of lipids in the diet. Commonly found in fried foods, vegetable oil, butter, whole milk, cheese, cream cheese, and some meats. They do not dissolve in water.

Phospholipids

Makes up about 2% of dietary lipids. Water-soluble, and found in both plants and animals.

Sterols

The least common type of dietary lipid. Includes cholesterol, which is required for the synthesis of sex hormones, vitamin D, and bile salts.

2

A gram of fat is densely concentrated with energy, containing more than _ times the amount of energy than a gram of carbohydrate

expand

Fat cells are specialized for fat storage, and are able to _______ almost indefinitely in size.

arterial

Too much cholesterol in the ______ wall can damage the walls of arteries and lead to cardiovascular disease

Leptin

A hormone secreted by adipose tissue that regulates appetite.

Lipids

_____ are key to brain activity in structure and function. They help form nerve cell membranes, insulate neurons, and facilitate signaling of electrical impulses.

30

__% of body weight is comprised of fat tissue

Visceral Fat

Also known as abdominal fat, is fat packed between the organs such as the heart, kidneys, and liver to protect them.

60

__% of the brain is fat.

Subcutaneous Fat

Fat underneath the skin that insulates the body from extreme temperatures and keeps the internal climate under control. It pads the hands and buttocks and prevents friction.

soluble

Fat-________ nutrients improve intestinal absorption. Fat-____vitamins such as Vitamin S, D, E, and K, are best absorbed when combined with foods containing fat.

Phytochemicals

Plant constituents such as lycopene and beta-carotene that are believed to promote health or well-being. Eating foods with these vitamins along with fats can increase absorption of phytochemicals.

Enrichment

The process of replacing nutrients such as lipids or fat-soluble vitamins in processed foods.

more

People with high-energy needs such as children and athletes require ____ fats to meet them. This also includes people recuperating from illness.

carbohydrates

Fat usage is initiated when the body has used all of its calories from _______________.

Fatty Acids

Acids that determine if a compound is solid or liquid at room temperature. Consists of a carboxylic acid (-OOH) group on one end of a carbon chain, and a methyl group (-CH3) on the other end.

shorter

When carbon chain length is ______ in a fatty acid, the melting point becomes lower/the fatty acid becomes more liquid

Unsaturated Fatty Acid

A fatty acid with 1+ double bonds between carbon atoms.Foods that have this tend to be liquid at room temperature.

Monounsaturated Fatty Acid

A fatty acid that has only one double bond ex. Olive oil. Helps regulate blood cholesterol levels, reducing risk of heart disease and stroke.

Polyunsaturated Fatty Acid

A fatty acid with 2+ double bonds, or 2+ points of unsaturation. Provides nutrition essential for normal cell development and healthy skin.

Saturated Fatty Acid

A fatty acid that only has single bonds between carbon atoms. Foods that have this tend to be solid at room temperature.

Cis Fatty Acid

A fatty acid where the hydrogen atoms are bonded to the same side of the carbon chain. Has a bent structure.

Trans Fatty Acid

A fatty acid where the hydrogen atoms are attached on opposite sides of the carbon chain. Not found naturally in foods, but are a result of hydrogenation. They negatively impact blood cholesterol levels.

Hydrogenation

The process of adding hydrogen to the carbon double bonds, making fatty acids saturated.

Essential Fatty Acids

 Fatty acids that cannot be synthesized by the body. They fall into two categories: omega-3 and omega-6. The numbers refer to the position of the first carbon double bond.

Nonessential Fatty Acids

Fatty acids that are synthesized from food. The body can compose them.

Eicosanoids

Powerful hormone-like molecules that control many other hormones and important body functions, such as in the central nervous system and the immune system. Those derived from omega-6 fatty acids are known to increase blood pressure, immune response and inflammation. Those derived from omega-3 fatty acids are known to have heart-healthy effects.

saturated unsaturated

Substituting __________ fats with _________ fats is the best way to reduce risk of cardiovascular disease.

Lingual lipase

_______ _____ initiates the process of digestion of triglycerides and phospholipids, causing the fats to become more accessible to the digestive enzymes.

Gastric lipase

_______ ______ in the stomach starts to break down triglycerides into diglycerides and fatty acids.

Bile

____ helps to emulsify fats with watery fluids in the small intestine.

fiber

A high intake of _____ is recommended to halt cholesterol absorption.

Steatorrhea

The condition of persistent fat malabsorption. It can result from diseases that affect absorption, such as Crohn’s disease and cystic fibrosis.

VLDL

Very low-density lipoproteins. They are made in the liver from remnants of chylomicrons, and transport triglycerides from the liver to tissues in the body. Some eventually become LDLs.

LDL

Low-density lipoproteins, commonly known as “bad cholesterol”. They can enter the walls of blood vessels, become oxidized, and cause damage.

HDL

High-density lipoproteins. They are responsible for carrying cholesterol out of the bloodstream and into the liver, where it is either reused or removed from the body with bile. Commonly referred to as the “good cholesterol”

200

Healthy total blood cholesterol is under ___ mg/dL

20 25

Fat calories should make up about __-__% of total calories.

10

Consuming fewer than __% of calories from saturated fats is recommended to reduce the risk of heart disease.

Heart Attack

When blood flow to a section of the heart is cut off due to a blood clot.

Cardiovascular Disease

A disease that encompasses a variety of problems, many related to the process of atherosclerosis. The arteries thicken and harden with plaque buildup, restricting blood flow.

Ischemic Stroke

The most common type of stroke in the US. Occurs when a blood vessel in the brain or leading to the brain becomes blocked, usually from a blood clot.

Congestive Heart Failure

Sometimes referred to as just heart failure. A condition indicating that the heart is not pumping blood well.

Arrhythmia

An abnormal rhythm of the heart. Tachycardia is the heart beating above 100 beats per minute, and bradycardia is the heart beating under 60 beats per minute.

Stenosis

A condition wherein the heart valves become compromised in their ability to open wide enough to allow proper blood flow.

Regurgitation

When the heart valves do not close tightly, and blood begins to leak between chambers.

Mitral Valve Prolapse

When valves bulge or prolapse back into the upper chamber of the heart.

Saturated

_________ fats can be found in foods like red meats, dairy products, and tropical oils (like palm oil)

Unsaturated

_________ fats can be found in olive and avocado oils, and in foods like fatty fish, nuts, and seeds.