Introduction to Nutrition - Module 5: Lipids

These flashcards cover key terms and definitions related to lipids as presented in Module 5 of the Introduction to Nutrition course.

Lipids

A group of organic molecules that are chemically classified as fats. They are mostly insoluble in water and include triglycerides, phospholipids, and sterols.

Triglycerides

The major form of lipid in food and the human body, composed of three fatty acids attached to a glycerol molecule; they serve as the main form of stored energy.

Phospholipids

A class of lipids that are a major component of all cell membranes, consisting of two fatty acids and a phosphate group attached to a glycerol backbone.

Sterols

A type of lipids characterized by a structure of four fused rings;

Saturated Fatty Acids

Fatty acids that have no double bonds between carbon atoms; they contain the maximum number of hydrogen atoms and are typically solid at room temperature.

Unsaturated Fatty Acids

Fatty acids that contain one or more double bonds between carbon atoms; they are usually liquid at room temperature and are divided into monounsaturated and polyunsaturated.

Omega-3 Fatty Acids

A type of polyunsaturated fatty acids that are essential for human health, found in fish oils and certain plant oils; they are known for their anti-inflammatory properties.

Omega-6 Fatty Acids

Another type of polyunsaturated fatty acids that are essential for human health, commonly found in vegetable oils and known to promote inflammation.

Trans Fatty Acids

Unsaturated fats that have been hydrogenated, resulting in a straight-chain structure; they are associated with increased LDL cholesterol and heart disease risk.

Cholesterol

A sterol that is synthesized in the liver and is a vital component of cell membranes and precursor to various hormones; it is only found in animal products.

Atherosclerosis

A condition characterized by the buildup of fatty deposits (plaque) in the walls of arteries, which can lead to cardiovascular diseases.

Hydrophobic

Substances that do not mix with water; lipids are generally hydrophobic and do not dissolve in aqueous environments.

Hydrophilic

Substances that mix well with water

Dietary Recommendations for Lipids

Guidelines suggesting that fats comprise 20-35% of total daily caloric intake, focusing on limiting saturated fats and avoiding trans fats.