Nutrition 101 Chapter 5
Jodie_Perryman
Chapter 5: Lipids: Essential Energy-Supplying Nutrients
A diverse group of organic substances that are insoluble in water, lipids include triglycerides, phospholipids, and sterols.
Triglyceride
A molecule consisting of three fatty acids attached to a three carbon glycerol backbone
Long chains of carbon atoms bound to each other as well as to hydrogen atoms.
An alcohol composed of three carbon atoms; it is the backbone of a triglyceride molecule.
Short-Chain Fatty Acids
Fatty acids fewer than six carbon atoms in length
Medium-Chain Fatty Acids
Fatty acids that are 6-12 carbon atoms in length
Long-Chain Fatty Acids
Fatty acids that are fourteen or more carbon atoms in length.
Saturated Fatty Acids (SFA's)
Fatty acids that have no carbons joined together with a double bond; these types of fatty acids are generally solid at room temperature.
Monosaturated Fatty Acids (MUFA's)
Fatty acids that have 2 carbons in the chain bound to each other with one double bond; these types of fatty acids are generally liquid at room temperature.
Polyunsaturated Fatty Acids (PUFA's)
Fatty acids that have more than one double bond in the chains; these fatty acids are generally liquid at room temperature.
Hydrogenation
The process of adding hydrogen to unsaturated fatty acids, making them more saturated and thereby more solid at room temperature.
Essential Fatty Acids (EFA's)
Fatty acids that must be consumed in the diet becuase they cannot be made by the body. the 2 essential fatty acids are linoleic acid and alpha linoleic acid.
An essential fatty acid found in vegetable and nut oils; also known as omega-6 fatty acids.
Alpha-Linolenic Acid
An essential fatty acid found in leafy green vegetables, flax seed oil, soy oil, fish oil, and fish products; an omega-3 fatty acid.
Eicosapentaeonic Acid (EPA)
A metabolic derivative of alpha-linolenic acid.
Docosahexaenoic Acid (DHA)
A metabolic derivative of alpha-linolenic acid; togehter with EPA, it appears to reduce the risk of heart disease.
A type of lipid in which a fatty acid is combined with another compound that contains phosphates; unlike other lipids, phospholipids are soluble in water.
Sterols
A type of lipid found in foods and the body that has a ring structure; cholesterol is the most common sterol that occurs in our diets.
A spherical compound made up of bile salts and biliary phospholipids that transport lipid digestion products to the intestinal mucosal cell.
Lipoprotein
A spherical compound in which fat clusters in the center and phospholipids and proteins from the outside of the sphere
Chylomicron
A lipoprotein produced in the mucosal cell of the intestine; transports dietary fat out of the intestinal tract.
An enzyme that sits on the outside of cells and breaks apart triglycerides, so that their fatty acids can be reooved and taken up by the cell.
Visible Fats
Fats we can see in our foods or see added to foods; such as butter, margarine, cream, shortening, salad dressings, chicken skin, and untrimmed fat on meat.
Invisible Fats
Fats that are hidden in foods, such as the fats found in baked goods, regular-fat dairy products, marbling in meat and fried foods.
A general term that refers to abnormal conditions involving dysfunction of the heart and blood vessels; cardiovascular disease can result in heart attack or stroke.
Athrosclerosis
A disease in which arterial walls accumulate deposits of lipids and scar tissue, which build up to a point at which they impair blood flow.
Very-Low Density Lipoproteins (VLDL)
A lipoprotrein made in the liver and intestine that functions to transport endogenous lipids, especially triglycerides, to the tissues of the body.
Low-Density Lipoprotrein (LDL)
A lipoprotein formed in the blood from VLDL's that transports cholesterol to the cells of the body; often called "bad cholesterol".
High-Density Lipoprotein (HDL)
A lipoprotein made in the liver and released into the blood. HDL's function to transport cholesterol from the tissues back to the liver; often called "good cholesterol".
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