Chapter 4 notes exam.

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21 Terms

1
Lipids
A class of molecules that are insoluble in water.
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2
Triglycerides
The major fat found in diet and the body.
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3
Glycerol
The backbone of triglycerides, attached to three fatty acids.
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4
Saturation Point
The point where double bonds between carbons occur.
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5
Saturated Fatty Acids
Fatty acids with no double bonds carrying the maximum possible number of hydrogen atoms.
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6
Unsaturated Fatty Acids
Fatty acids with one or more points of unsaturation where hydrogen atoms are absent.
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7
Monounsaturated Fatty Acids
Fatty acids with one point of unsaturation and one double bond.
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8
Polyunsaturated Fatty Acids
Fatty acids with two or more points of unsaturation, having more than one double bond.
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9
Coconut Oil
Richest source of saturated fats, considered the least heart-healthy high-fat food option.
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10
Sources of Monounsaturated Fatty Acids
Canola oil, olives and olive oil, peanut butter, nuts, and almonds.
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11
Essential Fatty Acids
Fatty acids that must be obtained from food as the body cannot produce them.
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12
Linoleic Acid
An omega-6 fatty acid, with arachidonic acid being one of its forms.
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13
Linolenic Acid
An omega-3 fatty acid; EPA and DHA are also omega-3 fatty acids.
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14
Trans Fatty Acids
Can be found naturally in foods.
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15

Cholesterol synthesized

A substance synthesized in the liver, found in dietary sources such as egg yolk, meat, fish, shellfish, poultry, and dairy products.
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16
Major Functions of Fats
Energy stores, muscle fuel, padding, insulation, cell membranes, and raw materials.
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17
AMDR for Fat
Recommended range for fat intake, which is 20-35% of total daily calories.
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18
Health Risks of Saturated and Trans Fats
Excessive or increased consumption may result in an increased risk of cardiovascular disease.
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19
AHA Fish Recommendation
The American Heart Association recommends at least 7 ounces of fish per week.
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20
VLDL
Very low-density lipoprotein, which turns into LDL (low-density lipoprotein).
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21
HDL
High-density lipoprotein, known as the good cholesterol.
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