Chapter5-RevSJ_-_Tagged

Lipid

A category of compounds that includes triglycerides, phospholipids, and sterols; hydrophobic and composed of carbon, oxygen, and hydrogen.

Triglycerides

The most common type of lipid, consisting of three fatty acids attached to a glycerol backbone.

Phospholipids

Lipids that contain a glycerol backbone, two fatty acids, and a phosphate group; they have hydrophilic and hydrophobic properties.

Sterols

A type of lipid made of four connecting rings of carbon and hydrogen; does not provide energy.

Essential Fatty Acids

Fatty acids that cannot be synthesized by the body and must be obtained through diet, such as linoleic acid and alpha-linolenic acid.

Saturated Fatty Acids

Fatty acids with no double bonds between carbon atoms; typically solid at room temperature.

Unsaturated Fatty Acids

Fatty acids that contain one or more double bonds between carbon atoms; typically liquid at room temperature.

Monounsaturated Fatty Acid (MUFA)

An unsaturated fatty acid that contains one double bond.

Polyunsaturated Fatty Acid (PUFA)

An unsaturated fatty acid that contains two or more double bonds.

Cholesterol

A type of sterol that is essential for hormone production, bile formation, and cell membrane structure.

Atherosclerosis

A condition in which fatty deposits build up in the walls of arteries, leading to reduced blood flow and increased risk of heart disease.

Lipoprotein

Complexes of lipids and proteins that transport lipids in the bloodstream; includes chylomicrons, VLDLs, LDLs, and HDLs.

Chylomicron

A lipoprotein that transports dietary lipids from the intestine to other locations in the body.

Very-low-density lipoproteins (VLDLs)

Lipoproteins that transport triglycerides from the liver to tissues.

Low-density lipoproteins (LDLs)

Lipoproteins that carry cholesterol from the liver to the tissues; often referred to as 'bad cholesterol'.

High-density lipoproteins (HDLs)

Lipoproteins that carry cholesterol from the tissues back to the liver; often referred to as 'good cholesterol'.

Lipase

Enzymes that digest lipids, breaking down triglycerides into glycerol and free fatty acids.

Hydrogenation

A process that adds hydrogen to unsaturated fats, converting them into saturated fats and creating trans fats.

Trans Fats

Unsaturated fats that have been hydrogenated, often found in processed foods and linked to health risks.

Fat-soluble vitamins

Vitamins (A, D, E, K) that require fat for absorption in the body.

Adipose Tissue

Body fat that stores energy and serves as insulation and protection for organs.

Eicosanoids

Hormone-like substances derived from essential fatty acids that regulate various physiological functions.

Linoleic Acid

An essential fatty acid (Omega-6) necessary for growth and development.

Alpha-linolenic Acid (ALA)

An essential fatty acid (Omega-3) that is important for heart health and is a precursor to EPA and DHA.

Docosahexaenoic Acid (DHA)

An Omega-3 fatty acid important for brain and eye health.

Eicosapentaenoic Acid (EPA)

An Omega-3 fatty acid that plays a role in reducing inflammation and managing heart health.

Rancidity

The spoilage of fats due to oxidation, which affects flavor and safety.

Bile

A digestive fluid produced by the liver that emulsifies fats to aid in their digestion.

Micelle

A lipid aggregation formed in the intestines to transport fat-soluble vitamins and lipids across the intestinal wall.

Glycerol

The backbone of triglycerides and phospholipids.

Fatty Acids

Building blocks of triglycerides and phospholipids; can vary in length, saturation, and shape.

Short-chain fatty acids

Fatty acids consisting of fewer than six carbon atoms.

Medium-chain fatty acids

Fatty acids consisting of six to twelve carbon atoms.

Long-chain fatty acids

Fatty acids consisting of twelve or more carbon atoms; most common type in foods.

Omega-3 Fatty Acids

Essential fatty acids that are beneficial for heart health and include ALA, EPA, and DHA.

Omega-6 Fatty Acids

Essential fatty acids that play a role in inflammation and are found in vegetable oils.

Caloric Density

The number of calories per unit of weight of food; fats have a high caloric density.

Heat Stability

The ability of fatty acids, particularly unsaturated fats, to resist rancidity when exposed to heat, light, and oxygen.

Dietary Recommendations

Guidelines for daily intake of fats, including total fat, saturated fat, and trans fat.

Essential Nutrients

Nutrients that the body cannot synthesize and must be consumed, including certain fatty acids.

Lifestyle Factors

Behaviors such as diet, exercise, and smoking that can impact overall health, including heart disease risk.

Heart Disease

A general term that refers to various conditions affecting the heart and blood vessels.

Food Sources of Omega-3

Foods rich in omega-3 fatty acids include flaxseeds, walnuts, and fatty fish like salmon.

Antioxidants

Substances that protect the body from damaging effects of free radicals; found in various fruits and vegetables.

Phytosterols

Plant-derived compounds that can lower cholesterol levels by competing with dietary cholesterol for absorption.

Cardiovascular Disease (CVD)

A class of diseases that involve the heart and blood vessels, often characterized by atherosclerosis.

Blood Lipid Profile

A test that measures levels of cholesterol and triglycerides in the blood.

Glycerol Backbone

The three-carbon chain that serves as the foundation for triglycerides and phospholipids.

Nutrition Facts Panel

Label on food products that provides information on nutrient content and helps consumers make informed choices.

Reduced Fat Products

Food items manufactured with less fat content than the regular versions, often providing health benefits.

Meal Replacement Products

Convenient food options designed to replace a meal and usually fortified with nutrients.

Weight Management

Efforts to maintain or achieve a healthy body weight through diet and exercise.

Nutrient Density

A measure of the nutrients a food provides relative to its energy content; higher nutrient density is desired.

Trans Fat Labeling

Mandatory requirement for food manufacturers to disclose the amount of trans fat in their products.

Fatty Acids Structure

Fatty acids consist of a hydrocarbon chain and a carboxylic acid functional group.

Plant Sources of Fats

Natural sources of fats that include nuts, seeds, avocados, and certain oils.

Animal Sources of Fats

Sources of fats that include meat, butter, and dairy products.

Intestinal Absorption of Fats

The process through which lipids are absorbed through the intestinal lining into the bloodstream.

Chylomicron Remnant

The leftover particles after triglycerides are removed from chylomicrons, which are processed in the liver.

Fats vs Carbohydrates

Fats provide more kilocalories per gram compared to carbohydrates and proteins.

Hydrophobic

Repellent to water; characteristic of lipids.

Fatty Acid Composition

The specific types and ratios of fatty acids present in a fat or oil that affect its properties.

Oxidation

A chemical reaction that can lead to the deterioration of fats, affecting their taste and safety.

Nutrition Education

Information provided to help individuals make informed choices about food and nutrition.

Dietary Patterns

The overall combination of foods and beverages a person consumes.

Food Fortification

The process of adding nutrients to food to enhance its nutritional value.

Food Labeling Regulations

Government standards for presenting nutritional information on food packaging.

Nutrition Guidelines

Recommendations for healthy eating patterns and nutrient intake.

Cell Membrane Structure

The composition and arrangement of lipids and proteins that form the boundary of cells.