HNF exam 2

Lipids

Compounds that provide energy, help absorb fat-soluble vitamins, and are essential for cell membranes.

Energy Density

The number of calories in a given weight or volume of food; high in calorie-dense foods.

Nutrient Density

The amount of beneficial nutrients relative to the number of calories in a food.

Triglycerides

The most common form of fat in foods and the body, composed of three fatty acids and glycerol.

Phospholipids

Lipid molecules consisting of two fatty acids, a glycerol backbone, and a phosphate group, vital for cell membranes.

Sterols

Types of lipids including cholesterol that play roles in cell structure and hormone synthesis.

Essential Fatty Acids

Fatty acids that the body cannot produce and must be obtained from food, such as omega-3 and omega-6.

Bile

Digestive fluid produced by the liver that emulsifies fats for digestion.

HDL

High-Density Lipoprotein, known as 'good cholesterol,' that carries cholesterol back to the liver.

LDL

Low-Density Lipoprotein, known as 'bad cholesterol,' that contributes to plaque buildup in arteries.

Atherosclerosis

A condition characterized by the buildup of plaque in arteries, narrowing blood flow.

Micelle

A structure formed during fat digestion that aids in the absorption of fatty acids.

Hydrogenation

The process of adding hydrogen to unsaturated fats, which creates trans fats.

Trans Fats

Fats formed through hydrogenation, linked to increased risk of heart disease.

Omega-3 Fatty Acids

Essential fatty acids found in fish and flaxseeds that are beneficial for heart health.

Food Insecurity

The condition where individuals or households lack reliable access to sufficient food.

SNAP

Supplemental Nutrition Assistance Program, providing financial assistance for food to low-income individuals.

WIC

Women, Infants, and Children program that offers nutritional assistance to low-income pregnant women, mothers, and young children.

Thrifty Food Plan

A USDA plan to determine the minimum cost of a nutritious diet used to calculate food assistance benefits.

Food Sovereignty

The right of people to define their own food systems, emphasizing sustainability and equity.

Satiety

The feeling of fullness after eating that suppresses the desire to eat more.

Emulsification

The process of breaking down fat molecules into smaller droplets during digestion.

Aneurysm

A bulging of a weakened artery wall that could potentially rupture.

Thrombosis

The formation of a blood clot that can obstruct blood flow.

Heart Attack

A medical emergency where blood flow to the heart is blocked, causing tissue damage.

CVD

Cardiovascular disease, affecting the heart and blood vessels, leading to conditions like heart attack and stroke.

Hypertension

A condition of high blood pressure that increases the risk of heart disease and stroke.

Food apartheid

Systemic inequality in access to healthy, affordable food, particularly in marginalized communities.