Adipose tissue

Adipose tissue:  Body fat

Calorie-dense foods

Calorie-dense foods:  A term used for food that is usually high in fats (or fat and sugar) and low in vit. and minerals and other nutrients.  A characteristic of calorie dense food is that less volume is needed to furnish energy requirements

Cholesterol

Cholesterol:  Waxy lipid found in all body cells; found only in animal products

Compound lipids

Compound lipids:   Triglycerides with at least one of the fatty acids replaced with a carb, phosphate, and/or nitrogen compounds

Docosahexaenoic acid (DHA)

Docosahexaenoic acid (DHA):  Omega-3 fatty acid with 22 carbons and 6 double bonds that can be synthesized by the body from linolenic acid; present in fish oil

Eicosapentaenoic acid (EPA)

Eicosapentaenoic acid (EPA):  Omega – 3 fatty acid with 20 carbon atoms and 5 double bonds that can be synthesized by the body from linolenic acid; present in fish oil

Fatty acid, short-chain, medium-chain, long-chain:

Fatty acid, short-chain, medium-chain, long-chain:  A structural component of fats

Hydrogenation

Hydrogenation:  The process in which polysaturated vegetable oil is converted to a solid by a commercial process in which hydrogen is added to the oil.  This process increases the proportion of saturated fatty acids alters the shape of the fatty acid, and creating trans-fatty acids.

Hyperlipidemia

Hyperlipidemia:  Elevated concentrations of any or all of the serum lipids, especially triglycerides and/or cholesterol

Linoleic acid

Linoleic acid:  Essential fatty acid with 18 carbon atoms and 2 double bonds; also called omega-6 fatty acid

Lipids: 

Lipids:  Compounds that contain carbon, hydrogen, and oxygen with less oxygen in proportion to hydrogen and carbon than carbos; provide 9 kilocal/g

Lipoprotiens: 

Lipoprotiens:  Compound lipds composed of triglycerides, phospholipids, and cholesterol combined with protein; produced by the body

Melting point

Melting point:  Temp at which a solid becomes a liquid

Monounsaturated fatty acid (MUFA)

Monounsaturated fatty acid (MUFA):  A fatty acid containing one double bond; found in olive oil, peanut oil, canola oil

Oils

Oils:  fats that are liquid at room temperature

Omega-3 fatty acid

Omega-3 fatty acid:  Unsaturated fatty acid with itsfirst double bond at the third carbon atom from the methyl end; includes eicosapentaenoic acid and docosahexaenoic

Omega-6 fatty acids

Omega-6 fatty acids:  Unsaturated fatty acid with its first double bond at the sixth carbon atom from the methyl end; includes linoleic acid and linolenic acid

Phospholipids

Phospholipids:  Fat- related substance that contain phosphorus, fatty acids, and a nitrogen-containing base; constituent of every cell

Polyunsaturated fatty acid (PUFA)

Polyunsaturated fatty acid (PUFA):  fatty acid containing 2 or more double bonds

Protein-sparing

Protein-sparing:  An energy source so that protein can be used for building and repairing

Saturated fatty acid (SFA)

Saturated fatty acid (SFA):  Fatty acid that does not contain a double bond

Structural lipids

Structural lipids:  Fats that are a component of cell membranes, tooth enamel, and dentin….phospholipids

Trans-fatty acids

Trans-fatty acids:  Unsaturated fatty acid that is usually monosaturated; may be formed during the hydrogenation in which the hydrogen ions rotate so the hydrogen stick out on the opposite sides of the bond

Triglycerides

Triglycerides:  The major form of lipid in the body and in food that is composed of three fatty acids bonded to glycerol, an alcohol

Unsaturated fatty acids: 

1 fatty acid + glycerol = monoglyceride

2 fatty acid + glycerol = diglyceride

3 fatty acid + glycerol = triglycerides

Monosaturated

Saturated

Transaturated

Polyunsaturated