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Definition
| a broad category of compounds that contain carbon, hydrogen, and oxygen and insoluble in water. |
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| triglycerides and phospholipids |
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Definition
| 3 fatty acid chains. type of lipid found most abundantly in food. dietary fat |
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Definition
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| contain carbon, oxygen, and hydrogen (do not dissolve in water) |
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| family of chemical compounds, soluble in organic compounds like gasoline, turpentine, and oil, insoluble in water and aqueous solution. hydrophobic |
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Definition
give flaky texture to pie crusts and baked goods
make meats tender
make soups and puddings creamy
contribute to satiety from foods |
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Definition
| used for storage and insulation, important components of cell membranes, involved in transporting proteins |
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| 3 types of lipids in food |
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Definition
| triglycerides- 9kcals per gram, butter, veg oils, 95% of dietary fat |
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Definition
| egg yolk, liver, soy, wheat germ, peanuts |
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Definition
| not used for energy, egg yolks, dairy, meat, shellfish (cholesterol) |
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Term
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Definition
| are the most common lipid found in foods and your body composed of 3 fatty acid chains and a glycerol "backbone". Carbon, hydrogen, and alcohol |
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| fat sucks as butter, lard, and meat fat are |
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Definition
| solid at room temp. oils are liquid at room temp |
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Definition
saturated fatty acids
each carbon is bound to 2 atoms of hydrogen and cannot hold any more, found in saturated fats
monounsaturated fats
1 double bond
polyunsaturated fatty acids
contain more than 1 double bond. linoleic acid and alpha-linoleic acid are 2 essential fatty acids |
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Definition
| glycerol backbone, 2 fatty acid chains and a phosphate group |
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Definition
| major phospholipid in cell membranes and is used in foods as an emulsifier |
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| ring structure. they are lipidsthat dont contain glycerol or fatty acids but are composed of 4 connecting hydrocarbon rings. Cholesterol is a sterol. |
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| energy, insulation, and the absorption of other nutrients |
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| create key compounds and help keep cell membranes healthy |
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| dietary fat allows for absorption of |
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Definition
| fat-soluble vitamins: A D E and K, and carotenoids |
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| Digestion in the mouth is negligible |
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Definition
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| the majority of fat digestion occurs in |
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Definition
| small intestine. fat broken into 2 free fatty acids and a mono glyceride by pancreatic lipase. |
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Definition
| emulsifies fat into smaller globules before pancreatic lipase can hydrolyze the bonds between glycerol and fatty acid |
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| product of triglyceride digestion |
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Definition
| monoglyceride and fatty acids packaged with lecithin from the bile to create micelles, absorbed through intestinal cells |
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| short-chain fatty acids enter blood stream and go directly to |
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Definition
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| long chain fatty acids are repackages in small intestine cell |
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Definition
| require transport carriers called chylomicrons and travel through the lymphatic system before entering the bloodstream. |
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Definition
| synthesized in the small intestine cell |
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Definition
| omega-6 fatty acid and can be converted to EPA & DHA. important for health of heart and blood vessels |
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| good sources of essential fatty acids |
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Definition
| vegetables, nuts, and oils derived from them |
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| fish contain EPA and DHA with higher levels in |
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Definition
| fatty fish such as salmon and herring |
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Term
| essential polyunsaturated fatty acids |
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Definition
eicosanoids: prostaglandins, thromboxanes, leukotrienes.
regulare muscle function, blood vessels blood clots blood lipids, response to injury/infection, fever, inflammation, pain, food sources of essential fatty acids |
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Definition
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| AMDR of saturated and trans fat |
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Definition
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| .6-1.2% of total calories come from |
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Definition
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| limit dietary cholesterol to |
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Definition
| no more than 300 mg daily |
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Definition
| unsaturated fat. veg oils, soybean, corn, canola oil, soybean, walnuts, flaxseeds, wheat germ |
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Definition
| addition of hydrogen atoms to unsaturated fatty acids. convert oil to solid. often creates trans fatty acids |
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Definition
detrimental to health
change way cell membranes function
reduce removal of cholesterol from blood. raise LDL and lower HDL cholesterol. produce inflammation and risk of heart disease. DRI: little as possible |
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| FDA in 2006 mandated most foods must list |
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Definition
| grams trans fats on nutrient fact panel. saves 900mill-1.8 billion annually in medical expenses, lost productivity, and pain and suffering |
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| mediterranean region. low ratrs of chronic diseases. long lives. low in animal products, higher in fat from olive or olive oil, grains, fruits, and veggies |
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Definition
| contribute low calories, nontoxic, not stored in body tissues, not rob body of nutrients |
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Definition
often carb based and use plant polysaccharides to retain moisture and provide fatlike texture
protein based subs are created from protein in eggs and milk
fat-based subs are fats modified to provide physical attributes of fat with fewer cals |
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Term
| mono and diglycerides used as emulsifiers in baked goods and icings |
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Definition
| same number of cals but less needed to provide same effect |
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Definition
| created from sucrose backboine with 6-8 long chain fatty acids attached. enzymes in fat digestion cannot disconnect fatty acids in olestra and its not absorbed |
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| olestra (sucrose polyester) |
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Definition
sucrose + 6-8 fatty acids
heat stable
can cause intestinal distress |
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Definition
made from egg protein
microparticulated. common in dairy products and ice cream |
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Definition
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| stanol esters, block cholesterol absorption |
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| pharmaceutical, blocks lipase action, Orlistatresearch data |
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Definition
| several disorders affecting the heart, including prbs with heart valves and heart beak irregularities, infections, and other probs |
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| most common type of heart disease. affects blood vessels that serve the heart muscle and lead to heart attack |
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| number 1 killer in US since 1918 takes lives of more women than men |
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| vessels that serve heart and brain, heart attack & stroke |
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| fat cholesterol and cell materical can build up along walls of coronary arteries and form hardened substance. limits oxygenated blood going to heart |
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Definition
| 60% of artery wall is covered. soft fatty streaks graually enlarge and harden |
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| high levels of amino acids |
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Definition
| homocysteine may injure arteies and promote atherosclerosis |
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| high levels of c-reactive proteine |
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Definition
| indicate inflammation in walls of arteries |
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| bacterium chlamydia pneumoniae |
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Definition
| in blood damage artery walls |
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Definition
| may promote heart disease |
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| increases risk of heart disease |
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Definition
| lipoproteins are capsule-shaped fat "carriers" that enable fats and cholesterol to travel through the blood and lymph |
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Definition
| chylomicrons, very low density lipoproteins, low density Ls, high density Ls |
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Definition
| all contain fat, phospholipids, cholesteriol and protein in varying proportions which determines density |
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Definition
| composed of triglyceride with little protein, deliver fats made in liver, to tissues |
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Definition
| made of cholesterol with more protein than VLDL, deliver cholesterol to cells, "bad cholesteral" |
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Definition
| mostly protein, remove cholesterol from dying cells and arterial plaques and return them to liver to be excreted. "good " cholesterol |
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| omega 3 acids EPA and DHA are believed to reduce risk of heart disease and stroke |
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| methymercury is a toxic chemical that is especially ahrmful to nervous system of unborn children. accumulates in large fish with long life |
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| substances similar in structure to cholesterol that actually lower LDL by competing for absorption in the intestinal tract. occur in seeds soybean oil fruits veggies |
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Term
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Definition
| building blocks of proteins are amino acid. amino acids form unique sequences with a specific purpose |
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| contain C, H, O & N, unique side chains give amino acid its distinguishing qualities, 20 amino acids |
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Definition
| 9 of them. body cannot synthesize these, must be obtained from food, found in food such as meat and milk |
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| 11 nonessential amino acids |
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Definition
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| 2 amino acids joined, tripeptide = 3, polypeptide, many |
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| consist of 100-1000 amino acids in sequence |
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Definition
alteration of a proteins shape due to exposure to heat, acids, or salt. doesn't alter sequence of amino acids, alters function
ex) frying egg |
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Definition
| digestion begins in stomach, pepsin breaks strands into smaller poly peptides |
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| diet provides essential and non essential amino acids |
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Definition
| limited amount of all of these are stockpiled in amino acid pools in the blood and cells |
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Term
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Definition
| process of continually degrading and synthesizing protein within the body. 200 g protein turned over daily |
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| intestines and liver. proteins and AAs are lost daily through skin, hair, nails and intestinal cells |
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| amino acid pools provide the building materials to synthesize |
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Definition
| replacement proteins and nonprotein substances such as thyroid hormones and melanin |
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Definition
| component parts meet different fates, N forms ammonia, which is converted to urea by liver and excreted in urine via the kidneys |
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| carbon-containing remnants are converted to glucose and |
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Definition
| used as E or stored as fat |
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Definition
| form excess dietary protein cant be stored as protein, so stored as fat |
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| DNA directs synthesis of new proteins |
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| DNA is the molecule that directs protein synthesis in the body. carries code to synthesie |
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| fibrous proteins in bones muscles and other tissues |
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Definition
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| is most abundant protein in body and ffound in all of connective tissues including bones tendons and ligaments |
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| protein = new layer of skin |
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Definition
| every 25-45 days, body has trillions of red bloods cells with life spans of 120 days, |
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| are proteins. speeds up reactions. unchanged |
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| protein or lipid based chemical messengers that initiate or direct specific action. released from tissues and organs and travel to target cells in another part of the body to direct an activity |
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| proteins help ensure water |
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Definition
| in body is distributed. Fluids can flow easily through capillaries and into spaces between cells |
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| during severe malnutrition, fewerproteins are available |
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| pH below 7.35, can result in coma |
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| pH above 7.45, can result in convulsions |
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Definition
| waste producs, oxygen, lipids, vitamins, sodium, and potassium through cell membranes and blood |
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| transport proteins in cell membranes |
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Definition
| control entry and exit of sodium and K |
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| animal proteins are more digestible than |
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Definition
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| % of animal proteins that are digestible |
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Definition
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| % of plan proteins that are digestible |
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Definition
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| in plants prevent breakdown in GI tract |
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| amno acid profile in protein |
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Definition
| types and amounts of amino acids it contains |
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| all 9 essential amino acids and some of the 11 nonessential ones. incomplete are low in one or more of the essential ones |
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| in sanimal protein lacks tryptophan |
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Definition
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| the AA in the shortest supply in an incomplete protein |
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| incomplete proteins coupled with anumal proteins, soy, or other plan proteins rich in the limiting amino acids. Dont have to eat the complementing proteins at same meal just in same day to meet daily needs |
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| negative nitrogen inbalance |
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Definition
| during injury, fever, illness, tissues broken down to meet needs when diet intake is inadequate |
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| dairy fish meat poultry meat alternatives such as dried beans pb nuts and soy 7 g/oz |
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| too much protein puts risk of: |
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| heart disease, many have saturated fats, kidney stones, osteoporosis, calcium is lost from bones to buffer against acid generation from amino acid breakdown. cancer, risk of colon cancer, can displace other nutrient and fiber rich foods associated with a reduce risk of chronic disease |
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Definition
| loss of bone mass, PEM, lack of dietary protein and calories. most in infants and children |
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| PEM disorder caused by protein dificiency. protein dificiency causes fluid accumulation in the spaces surrounding the cells. edema in legs, feet, stomach, decreased strength, peeling skin, infection |
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| pem deficiency of calories. frail, emaciated appearance, thin dry hair, low blood pressure and body temp |
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| no meat fish poultry or food products made from these. 3% of adults follow veg diet. 1.5 billion dollar industry |
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| semivegitarian (flexitarians) |
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| eat dairy products and eggs but avoid mear poultry and fish |
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| consume dairy but not eggs |
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| consume eggs but no dairy |
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| no foods of animal origin |
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| lack of protein iron zinc calcium vita d, b12, a, and omega-3 fatty acids |
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| onlly from animal origin, need 3 good food sources of it like milk, yogurt, and cheese, fortified soy milk, cereal, or nutritional yeast |
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| found in soy reduce risk of heart disease, cholesterol, LDL, triglycerides by 10%, breast cancer |
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