NUTR 121 Chapter 5

Total Parenteral Nutrition

The intravenous feeding of all necessary nutrients, including the most basic forms of protein, carbohydrates, lipids, vitamins, minerals, and electrolytes.

Very-Low-Density Lipoprotein (VLDL)

The lipoprotein created in the liver that carries cholesterol and lipids that have been taken up or newly synthesized by the liver.

Low-Density Lipoprotein (LDL)

The lipoprotein in the blood containing primary cholesterol' elevated LDL is strongly linked to cardiovascular disease risk.

High-Density Lipoprotein (HDL)

The lipoprotein in the blood that picks up cholesterol from dying cells and other sources and transfers it to the other lipoproteins in the bloodstream, as well as directly to the liver; low HDL increases the risk for cardiovascular disease.

Triglyceride

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

Diastolic Blood Pressure

The pressure in the arterial blood vessels when the heart is between beats.

Systolic Blood Pressure

The pressure of the arterial blood vessels associated with the pumping of blood from the heart.

Oxidize

In the most basic sense, an electron has been lost or an oxygen has been gained by a chemical substance. this change typically alters the shape and/or function of the substance.

Foam Cells

Lipid-loaded white blood cells that have surrounded large amounts of a fatty substance, usually cholesterol, on the blood vessel wall.

Cholesterol

A waxy lipid found in all body cells. It has a structure containing multiple chemical rings that is found only in foods that contain animal products.

Saturated Fatty Acid

A fatty acid containing no carbon-carbon double bonds.

Monounsaturated Fatty Acid

A fatty acid containing one carbon-carbon double bond.

Polyunsaturated Fatty Acid

A fatty acid containing two or more carbon-carbon double bonds.

Long-Chain Fatty Acid

A fatty acid that contains 12 or more carbons.

Cis Fatty Acid

A form of an unsaturated fatty acid that has the hydrogen lying on the same side of the carbon-carbon double bond.

Trans Fatty Acid

A form of an unsaturated fatty acid, usually a monounsaturated one when found in food, in which the hydrogens on both carbons forming the double bond lie on opposite sides of that bond.

Lecithin

A group of compounds that are major components of cell membranes.

Vegan

A person who eats only plant foods.

Glycerol

A three-carbon alcohol used to corm triglycerides.

Monoglyceride

A breakdown product of a triglyceride consisting of one fatty acid attached to a glycerol backbone.

Diglyceride

A breakdown product of a triglyceride consisting of two fatty acids bonded to a glycerol backbone.

Atherosclerosis

A buildup of fatty material (plaque) in the arteries, including those surrounding the heart.

Plaque

A cholesterol-rich substance deposited in the blood vessels; it contains various white blood cells, smooth muscle cells, various proteins, cholesterol and other lipids, and eventually calcium.

Eicosanoids

A class of hormone compounds, including the prostaglandins, derived from polyunsaturated fatty acids such as arachidonic acid and involved in the cellular activity affecting practically all important functions in the body.

Sterol

A compound containing a multi-ring (steriod) structure and a hydroxyl group (-OH). Cholesterol is a typical example.

Lipoprotein

A compound found in the bloodstream containing a core of lipids with a shell composed of protein, phospholipid, and cholesterol.

Emulsifier

A compound that can suspend fat in water by isolating individual fat droplets, using a shell of water molecules or other substances to prevent the fat from coalescing.

Lipoprotein Lipase

An enzyme attached to the cells that form the inner lining of blood vessels; it breaks down triglycerides into free fatty acids and glycerol.

Alpha-Linolenic Acid

An essential omega-3 fatty acid with 18 carbons and three double bonds.

Linoleic Acid

An essential omega-6 fatty acid with 18 carbons and two double bonds.

Eicosapentaenoic Acid (EPA)

An omega-3 fatty acid with 20 carbons and five carbon-carbon double bonds. It is present in large amounts in fatty fish and is slowly synthesized in the body from alpha-linolenic acid.

Docosahexaenoic Acid (DHA)

An omega-3 fatty acid with 22 carbons and six carbon-carbon double bonds. It is present in large amounts in fatty fish and is slowly synthesized in the body from alpha-linolenic acid. DHA is especially present in the retina and brain.

Arachidonic Acid

An omega-6 fatty acid made from linoleic acid with 20 carbon atoms and four carbon-carbon double bonds.

Oleic Acid

An omega-9 fatty acid with 18 carbons and one double bond.

Omega-6 Fatty Acid

An unsaturated fatty acid with the first double bond on the sixth carbon from the methyl end.

Omega-3 Fatty Acid

An unsaturated fatty acid with the first double bond on the third carbon from the methyl end.

Phospholipid

Any of a class of fat-related substances that contain phosphorus, fatty acids, and a nitrogen-containing base. The phospholipids are an essential part of every cell.

BHA, BHT

Butylated hydroxyanisole and butylated hydroxytoluene-two common synthetic antioxidants added to foods.

Rancid

Containing products of decomposed fatty acids that have an unpleasant flavor and odor.

hemorrhagic Stroke

Damage to part of the brain resulting from rupture of a blood vessel and subsequent bleeding within or over the internal surface of the brain.

Cerebrovascular Accident (CVA)

Death of part

Myocardial Infarction

Death of part of the heart muscle. Also termed a heart attack.

Cerebrovascular Accident (CVA)

Death of part tissue due typically to a blood clot. Also termed a stroke.

Lipase

Fat-digesting enzyme produced by that salivary glands, stomach, and pancreas.

Essential Fatty Acids

Fatty acids that must be supplied by the diet to maintain health. Currently, only linoleic acid and alpha-linolenic acid are classified as essential.

Antioxidant

Generally a compound that stops the damaging effects of reactive substances seeking an electron (i.e., oxidizing agents). This prevents breakdown (oxidizing) of substances in foods or the body, particularly lipids.

Chylomicron

Lipoprotein made of dietary fats surrounded by a shell of cholesterol, phospholipids, and protein. Chylomicron are formed in that absorptive cells of the small intestine after fat absorption and travel through the lymphatic system to the bloodstream.

Scavenger Cells

Specific form of white blood cells that can bury themselves in the artery wall and accumulate LDL. As these cells take up LDL, they contribute to the development of atherosclerosis.

Hydrogenation

The addition of hydrogen to a carbon-carbon double bond, producing a single carbon-carbon bond with two hydrogens attached to each carbon.

Menopause

The cessation of the menstrual cycle in women, usually beginning at about 50 years of age.