Chapter 4 notes exam.

Lipids

A class of molecules that are insoluble in water.

Triglycerides

The major fat found in diet and the body.

Glycerol

The backbone of triglycerides, attached to three fatty acids.

Saturation Point

The point where double bonds between carbons occur.

Saturated Fatty Acids

Fatty acids with no double bonds carrying the maximum possible number of hydrogen atoms.

Unsaturated Fatty Acids

Fatty acids with one or more points of unsaturation where hydrogen atoms are absent.

Monounsaturated Fatty Acids

Fatty acids with one point of unsaturation and one double bond.

Polyunsaturated Fatty Acids

Fatty acids with two or more points of unsaturation, having more than one double bond.

Coconut Oil

Richest source of saturated fats, considered the least heart-healthy high-fat food option.

Sources of Monounsaturated Fatty Acids

Canola oil, olives and olive oil, peanut butter, nuts, and almonds.

Essential Fatty Acids

Fatty acids that must be obtained from food as the body cannot produce them.

Linoleic Acid

An omega-6 fatty acid, with arachidonic acid being one of its forms.

Linolenic Acid

An omega-3 fatty acid; EPA and DHA are also omega-3 fatty acids.

Trans Fatty Acids

Can be found naturally in foods.

Cholesterol synthesized

A substance synthesized in the liver, found in dietary sources such as egg yolk, meat, fish, shellfish, poultry, and dairy products.

Major Functions of Fats

Energy stores, muscle fuel, padding, insulation, cell membranes, and raw materials.

AMDR for Fat

Recommended range for fat intake, which is 20-35% of total daily calories.

Health Risks of Saturated and Trans Fats

Excessive or increased consumption may result in an increased risk of cardiovascular disease.

AHA Fish Recommendation

The American Heart Association recommends at least 7 ounces of fish per week.

VLDL

Very low-density lipoprotein, which turns into LDL (low-density lipoprotein).

HDL

High-density lipoprotein, known as the good cholesterol.