Term
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Definition
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Term
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Definition
| •ORGANIC COMPOUND FOUND IN MANY VEGETABLE OILS |
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Term
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Definition
| •DEGENERATIVE DISEASE CAUSED BY PROGRESSIVE ACCUMULATION OF FATTY MATERIALS ON SMOOTH INNER WALLS OF ARTERIES OF THE HEART, NARROWING THE ARTERIES AND DISRUPTING BLOOD FLOW |
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Term
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Definition
| •FOODS THAT ARE HIGH IN FATS AND LOW IN VITAMINS AND MINERALS AND OTHER NUTRIENTS |
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Term
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Definition
•WAXY LIPID FOUND IN ALL BODY CELLS
•FOUND ONLY IN ANIMAL PRODUCTS (NEVER IN PLANT FOODS)
•BODY PRODUCES ALL IT NEEDS |
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Term
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Definition
| •TRIGLYCERIDES WITH AT LEAST 1 OF THE FATTY ACIDS REPLACED WITH CARBOHYDRATE, PHOSPHATE, OR NITROGENOUS COMPOUNDS |
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Term
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Definition
•CONJUGATED LINOLEIC ACID
•FAMILY OF AT LEAST 13 ISOMERS (FORMS) OF LINOLEIC ACID, FOUND ESPECIALLY IN MEATS AND DAIRY PRODUCTS |
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Term
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Definition
•DOCOSAGEXAENOIC ACID
•OMEGA-3 FATTY ACID WITH 22 CARBONS AND 6 DOUBLE BONDS SYNTHESIZED BY THE BODY FROM LINOLENIC ACID
•PRESENT IN FISH OILS |
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Term
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Definition
•EICOSAPENTAENOIC ACID
•OMEGA-3 FATTY ACID WITH 20 CARBON ATOMS AND 5 DOUBLE BONDS SYNTHESIZED BY THE BODY FROM LINOLENIC ACID
•PRESENT IN FISH OILS |
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Term
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Definition
•ESSENTIAL FATTY ACIDS
•FATTY ACIDS THAT MUST BE SUPPLIED BY THE DIET (LINOLEIC ACID AND LINOLENIC ACID) |
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Term
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Definition
| •STRUCTURAL COMPONENT OF FATS |
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Term
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Definition
•POLYUNSATURATED VEGETABLE OIL IS CONVERTED TO A SOLID WHEN HYDROGEN IS ADDED TO THE OIL
•THIS COMMERCIAL PROCESS INCREASES THE PROPORTION OF SATURATED FATTY ACIDS, ALTERS THE SHAPE OF THE FATTY ACID, AND CREATES TRANS FATTY ACIDS |
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Term
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Definition
| •ELEVATED CONCENTRATIONS OF ANY OR ALL OF THE SERUM LIPIDS, ESPECIALLY TRIGLYCERIDES OR CHOLESTEROL OR BOTH |
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Term
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Definition
| •PROCESS THAT PRODUCES CUSTOMIZED FATS WITH PROPERTIES SUITABLE FOR FOODSERVICE APPLICATIONS |
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Term
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Definition
| •NEW FATS THAT NEGATIVELY AFFECT BLOOD LIPIDS, BUT NOT AS SEVERELY AS TRANS FATS |
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Term
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Definition
•ESSENTIAL FATTY ACID WITH 18 CARBON ATOMS AND 2 DOUBLE BONDS
•ALSO CALLED OMEGA-6 FATTY ACID |
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Term
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Definition
•COMPOUNDS THAT CONTAIN CARBON, HYDROGEN, AND OXYGEN IN PROPORTION TO HYDROGEN AND CARBON THAN CARBOHYDRATES
•PROVIDE 9 KCALS/G |
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Term
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Definition
•ARE USED TO TRANSPORT INSOLUBLE FATS IN THE BLOOD
•ARE PRODUCED BY THE LIVER AND INTESTINAL MUCOSA |
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Term
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Definition
| •TEMP AT WHICH A SOLID BECOMES A LIQUID |
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Term
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Definition
•MONOUNSATURATED FATTY ACIDS
•FATTY ACID CONTAINING ONE DOUBLE BOND
•FOUND IN OLIVE, PEANUT, AND CANOLA OIL |
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Term
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Definition
| •FATS THAT ARE LIQUID AT ROOM TEMP |
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Term
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Definition
| •UNSATURATED FATTY ACID WITH ITS FIRST DOUBLE BOND AT THE 3RD CARBON ATOM FROM THE METHYL END |
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Term
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Definition
| •UNSATURATED FATTY ACID WITH ITS FIRST DOUBLE BOND AT THE 6TH CARBON ATOM FROM THE METHYL END |
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Term
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Definition
| •CONTAIN A PHOSPHORUS, AND A NITROGEN-CONTAINING BASE IN ADDITION TO FATTY ACIDS AND GLYCEROL |
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Term
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Definition
•ESSENTIAL COMPONENTS OF PLANT MEMBRANES THAT RESEMBLE THE CHEMICAL STRUCTURE OF CHOLESTEROL AND CARRY OUT SIMILAR CELLULAR FUNCTIONS IN PLANTS
•NATURALLY PRESENT IN SMALL AMOUNTS IN FRUITS, VEGETABLES, NUTS, SEEDS, LEGUMES, AND OILS |
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Term
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Definition
•POLYUNSATURATED FATTY ACIDS
•FATTY ACID CONTAINING 2 OR MORE DOUBLE BONDS |
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Term
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Definition
•ENERGY SOURCE SO THAT PROTEIN CAN BE USED FOR BUILDING AND REPAIRING
•EX: FATS AND CARBS |
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Term
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Definition
•SATURATED FATTY ACIDS
•FATTY ACID THAT DOES NOT CONTAIN ANY DOUBLE BONDS |
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Term
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Definition
•FATS THAT ARE A COMPONENT OF CELL MEMBRANES, TOOTH ENAMEL, AND DENTIN
•EX: PHOSPHOLIPIDS |
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Term
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Definition
•UNSATURATED FATTY ACID THAT IS USUALLY MONOUNSATURATED
•MAY BE FORMED DURING HYDROGENATION |
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Term
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Definition
| •MAJOR FORM OF LIPID IN THE BODY AND IN FOOD THAT IS COMPOSED OF 3 FATTY ACIDS BONDED TO GLYCEROL, AN ALCOHOL |
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Term
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Definition
| •FATTY ACID OF OR RELATED TO AN ORGANIC COMPOUND, ESPECIALLY FATTY ACIDS, CONTAINING ONE OR MORE DOUBLE OR TRIPLE BONDS BETWEEN CARBONS |
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Term
| FATS IN THE DIET ARE _________ |
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Definition
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Term
| LIPIDS CONTAIN THE SAME 3 ELEMENTS AS ______________ |
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Definition
| •CARBOHYDRATES (C, H, AND O) |
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Term
| LIPIDS PROVIDE _____ ENERGY PER GRAM THAN EITHER CARBS OR PROTEINS |
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Definition
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Term
| WHAT ARE THE DIFFERENT CLASSES OF LIPIDS? |
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Definition
•SIMPLE: TRIGLYCERIDES
•STRUCTURAL: PRODUCED FOR SPECIFIC FUNCTIONS |
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Term
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Definition
| •TRIGLYCERIDES, FATTY ACIDS, PHOSPHOLIPIDS, AND CHOLESTEROL |
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Term
| LIPOPROTEINS ARE FOUND ONLY ____________ |
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Definition
| •IN THE BODY (NOT IN FOODS) |
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Term
| GLYCEROL + 1 FATTY ACID = _______________ |
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Definition
•MONOGLYCERIDES
•FOUND IN THE SMALL INTESTINE |
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Term
| GLYCEROL + 2 FATTY ACIDS = ______________ |
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Definition
•DIGLYCERIDES
•FOUND IN THE SMALL INTESTINE |
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Term
| GLYCEROL + 3 FATTY ACIDS = ______________ |
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Definition
•TRIGLYCERIDES
•MOST COMMON FAT FOUND IN ANIMAL OR PROTEIN FOODS |
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Term
| THE 3 FATTY ACIDS ATTACHED TO THE TRIGLYCERIDES CAN BE: |
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Definition
•LONG
•MEDIUM
•SHORT
•SATURATED
•UNSATURATED |
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Term
| HYDROGENATION CHANGES __________ BONDS TO _________ BONDS |
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Definition
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Term
| SOMETIMES HYDROGENATION CAUSES: |
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Definition
| •HYDROGEN ATOMS TO BE ROTTED SO THEY ARE ON OPPOSITE SIDES OF THE BOND (TRANS FORM) |
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Term
| FOODS WITH TRANS FATTY ACIDS: |
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Definition
| •HAVE A LONGER SHELF LIFE AND THE FLAVORS ARE STABLE |
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Term
| POLYUNSATURATED FATTY ACIDS INCLUDE: |
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Definition
•OMEGA-6 FATTY ACIDS (FOUND IN VEGETABLE OILS)
•OMEGA-3 FATTY ACIDS (FOUND IN THE OILS OF CERTAIN FISH) |
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Term
| SFAs ARE __________ AT ROOM TEMP |
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Definition
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Term
| MOST ANIMAL FATS ARE ________ AT ROOM TEMP |
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Definition
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Term
| MUFAs AND PUFAs ARE __________ AT ROOM TEMP |
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Definition
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Term
FATS WITH A HIGH PROPORTION OF UNSATURATED FATTY ACIDS MAY BECOME __________ AND CAN RESULT IN __________________________
_____, ______, AND ______ ARE ANTIOXIDANTS ADDED TO SLOW DOWN THIS PROCESS |
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Definition
•RANCID
•THE FORMATION OF PEROXIDES THAT ARE TOXIC
•VITAMIN E, BHA AND BHT |
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Term
| PHOSPHOLIPIDS ARE STRUCTURAL COMPONENTS OF _____________, ____________, AND ____________ |
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Definition
•CELL MEMBRANES
•TOOTH ENAMEL
•DENTIN |
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Term
| ______________ CAN MIX WITH EITHER FAT SOLUBLE OR WATER-SOLUBLE INGREDIENTS AND TRANSPORT THESE PRODUCTS ACROSS MEMBRANE BARRIERS |
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Definition
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Term
| PHOSPHOLIPIDS ARE USED AS: |
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Definition
| •ADDITIVES IN COMMERCIAL PRODUCTS TO PREVENT WATER AND FAT COMPONENTS FROM SEPARATING (ESPECIALLY LECITHIN) |
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Term
| WHAT ARE THE 4 TYPES OF LIPOPROTEINS? |
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Definition
•HDLs
•LDLs
•VLDLs
•CHYLOMICRONS |
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Term
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Definition
•HIGH DENSITY LIPOPROTEINS
•CARRY CHOLESTEROL FROM BODY CELLS TO THE LIVER FOR DISPOSAL (HEALTHY) |
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Term
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Definition
•CARRY LIPIDS, ESPECIALLY CHOLESTEROL, FROM LIVER TO TISSUES (LESS HEALTHY)
•LOW DENSITY LIPOPROTEINS
•CARRY LIPIDS THAT TRIGGER INFLAMMATION THAT MAY CONTRIBUTE TO HEART DISEASE |
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Term
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Definition
•VERY LOW DENSITY LIPOPROTEINS
•CARRY TRIGLICERIDES AND OTHER LIPIDS FROM THE LIVER TO TISSUES |
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Term
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Definition
•LOWEST DENSITY CLASS OF LIPOPROTEIN
•CONTAINS THE MOST TRIGLYCERIDES OF ALL OF THE CLASSES |
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Term
| WHAT IS THE OPTIMAL LEVEL OF LDLs IN THE BLOOD? |
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Definition
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Term
| WHAT IS THE OPTIMAL LEVEL OF HDLs IN THE BLOOD? |
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Definition
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Term
| WHAT IS THE OPTIMAL LEVEL OF TRIGLYCERIDE IN THE BLOOD? |
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Definition
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Term
| IMPORTANT FUNCTIONS OF CHOLESTEROL ARE: |
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Definition
•IT IS A CONSTITUENT OF THE BRAIN, NERVOUS TISSUE, AND BILE SALTS
•IT IS A PRECURSOR OF VITAMIN D AND STEROID HORMONES
•IT IS A STRUCTURAL COMPONENT OF CELL MEMBRANES AND TEETH
•MOST IMPORTANTLY: THEY TRANSPORT CHOLESTEROL IN THE BLOOD |
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Term
| WHAT ARE THE PHYSIOLOGICAL ROLES OF LIPIDS? |
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Definition
•ENERGY
•SATIETY VALUE
•PALATABILITY
•COMPLEMENTARY RELATIONSHIPS (FACILITATE THE ABSORPTION OF FAT SOLUBLE VITAMINS)
•ESSENTIAL FATTY ACIDS HAVE HEALTH BENEFITS
•OMEGA-3 FA IN THE DIET REDUCE RISK OF ATHEROSCLEROSIS
•ORGAN PROTECTION AND INSULATION |
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Term
| FATS MAY HAVE A _________________ EFFECT |
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Definition
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Term
| STREPTOCOCCAL ORGANISMS ARE INHIBITED BY __________ |
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Definition
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Term
| _________________ FATTY ACIDS MAY REDUCE DISSOLUTION OF HYDROXYAPATITE |
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Definition
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Term
| FOOD RETENTION IS REDUCED BY ____________ |
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Definition
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Term
| FATS MAY __________ THE TOOTH SURFACE, PREVENTING ___________ |
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Definition
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Term
| FATS MAY COAT FOOD PARTICLES AND PREVENT__________________ |
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Definition
| •PARTIAL DIGESTION IN THE MOUTH |
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Term
| DIETARY FAT DELAYS ________________, ENHANCING _________________ AND INCREASING _____________________ |
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Definition
•GASTRIC EMPTYING
•FLUORIDE ABSORPTION
•FLUORIDE CONCENTRATION IN THE TISSUES |
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Term
| ORAL INFLAMMATION PROMOTES ______________ WHICH PROMOTES _________________ |
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Definition
•BODY INFLAMMATION
•PLAQUE FORMATION IN THE ARTERIES |
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Term
| FATS SHOULD BE LIMITED TO ________________ |
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Definition
| •LESS THAN 35% OF TOTAL DAILY CALORIES |
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Term
| OVERCONSUMPTION OF FAT LEADS TO: |
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Definition
•OBESITY
•HYPERLIPIDEMIA
•CANCER |
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Term
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Definition
•MAY REDUCE FAT AND ENERGY CONSUMPTION
•SEEM TO POSE LITTLE RISK TO HEALTH |
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Term
T/F
NO FOOD CONTAINING MORE THAN 35% OF ITS KCALS FROM FAT CAN BE CONSIDERED HEALTHY |
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Definition
| FALSE. THE OVERALL AVERAGE OF FAT INTAKE IS IMPORTANT. NOT JUST FROM ONE FOOD |
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Term
T/F
FATS CONTAINING VITAMIN E DETERIORATE AND BECOME RANCID RAPIDLY |
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Definition
| FALSE. VITAMIN E IS AN ANTIOXIDANT AND PROTECTS THE OIL TO SOME DEGREE |
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Term
T/F
A PRODUCT CONTAINING MORE UNSATURATED FATTY ACIDS THAT SATURATED FATTY ACIDS IS A HEALTHIER FOOD CHOICE THAN ONE CONTAINING A HIGHER PROPORTION OF SATURATED FATTY ACIDS |
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Definition
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Term
T/F
DIETARY FAT INTAKE SHOULD BE LESS THAN 20% OF TOTAL KCALS |
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Definition
| FALSE. IT SHOULD BE LESS THAN 20-35% OF TOTAL KCALS |
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Term
T/F
BANANAS AND AVACADOS CONTAIN CHOLESTEROL |
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Definition
| FALSE. THEY ARE BOTH PLANT PRODUCTS |
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Term
T/F
OILS ARE LESS FATTENING THAN SOLID FATS |
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Definition
| FALSE. ALL FATS PRODUCE 9KCALS/G |
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Term
T/F
FAT INTAKE HAS BEEN LINKED MORE FREQUENTLY TO CANCER THAN ANY OTHER DIETARY FACTOR |
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Definition
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Term
T/F
NUTS AND CHEESES ARE NUTRITIOUS FOODS THAT SHOULD BE RECOMMENDED TO ALL PATIENTS BECAUSE THEY REDUCE CARIES RATE |
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Definition
| FALSE. THEY ARE NUTRITIOUS, BUT THEIR USE SHOULD BE LIMITED BECAUSE OF THEIR HIGH FAT CONTENT |
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Term
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Definition
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Term
T/F
OMEGA-3 FATTY ACIDS ARE POLYUNSATURATED FATTY ACIDS |
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Definition
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