Nutrition Test Unit 6

Very-low density lipoprotein

lipoprotein that transports a high proportion of lipids in the bloodstream.

VLDL

lipoprotein that transports a high proportion of lipids in the bloodstream. Carries a high proportion of lipids in the bloodstream

western diet

overconsuming omega 6 and underconsuming omega 3

Monounsaturated fatty acid

fatty acid that has one double bond within the carbon diet; avocados, olive, peanut, and canola oils

Lipoprotein

structure that transports lipids through the bloodstream and lymph

Lipids

class of organic nutrients that generally don't dissolve in water

Arteriosclerosis

condition that results from atherosclerosis

Polyunsaturated fatty acid

fatty acid that has two or more double bonds within the carbon chain; safflower, grapeseed, sunflower seed and soybean oils

Saturated fatty acid

fatty acid that only has single bonds holding each carbon in the carbon chain together; coconut, palm, and palm kernel oils

Peripheral vascular disease

atherosclerosis affecting a blood vessel that doesn't carry blood to the heart or brain

Triglyceride

lipid that has three fatty acids attached to a three-carbon compound called glycerol; fats and oils

Arterial Plaque

lipid-filled patch that builds up within the wall of an artery

Micelle

lipid-rich particle that is surrounded by bile salts; transports lipid to absorptive cells

Essential fatty acids

lipids that must be supplied by the diet

Atherosclerosis

long-term disease process in which plaque builds up inside arterial walls, causing hardening of the arteries; negatively affects blood vessels; can partially close off the artery and the affected section of the heart muscle is unable to receive enough oxygen and nutrients to function properly experiencing bouts of chest pain called angina. If the plaque or clot completely blocks blood flow to a section of the heart muscle a heart attack occurs.

Chylomicron formation:

1. Absorptive cells remove the end products of lipid digestion from chyme. 2. Monoglycerides and fatty acids combine to become triglycerides. 3. The absorptive cells packages the triglycerides with some cholesterol and coats the particle with protein and phospholipids to form a chylomicron. 4. The chylomicron enters the lacteal and eventually enters the bloodstream.

process of recycling bile salts

1. Most used bile salts are absorbed in the small intestine(ileum); enter the bloodstream and travel to the liver which recycles the used bile salts to make new bile. 2. Eating foods that contain soluble fiber can interfere with this recycling process in the small intestine. The soluble fiber binds with the used bile salts, so the small intestine cannot absorb them and they are excreted in feces. Eliminating bile salts can reduce blood cholesterol levels. Without a supply of recycled bile salts, the liver has to remove cholesterol from the bloodstream to make new bile salts. As a result, the blood cholesterol level drops, which can be beneficial for health

Hypertension

abnormally high blood pressure levels that persist

Alpha-linolenic acid

an essential omega-3 fatty acid; body cannot make

Linoleic acid

an essential omega-6 fatty acid; body cannot make

Angina

chest pain that results from lack of oxygen to heart muscle tissues

Lipases

enzymes that break down lipids

Adipose cells

fat cells

LDL

low-density lipoprotein that carries cholesterol into tissues. (bad cholesterol)

Monoglyceride

single fatty acid attached to a glycerol backbone

Lecithin

major phospholipid in food; ; egg yolks, liver, wheat germ, peanut butter, and soybeans

Phospholipid

type of lipid needed to make cell membranes and for proper functioning of nerve cells; cell membranes are comprised of a double layer that is mostly phospholipids; its phosphate head is water soluble but its tail is not; soluble in both water and fat. (In a cell membrane, the phosphate heads of phospholipids avoid such watery environments, so they face each other within the membrane); found naturally in plant and animal foods

Omega-3 fatty acid

type of polyunsaturated fatty acid that has its first double bond at the number 3 carbon

Pancreatic lipase

digestive enzyme that removes two fatty acids from each triglyceride molecule

Emulsifier

substance that helps fat-soluble and water-soluble compounds mix with each other

Chylomicrons

type of lipoprotein that's formed in the absorptive cells; capillaries release lipase and break it down into tiny fatty acids and glycerol then cells can metabolize them for energy. Ten to twelve hours after a meal, most have been reduced to small, cholesterol rich particles. Chylomicrons are sent back to the liver.

Omega-6 fatty acid

type of polyunsaturated fatty acid that has its first double bond at the number 6 carbon

Choline

vitamin-like compound in lecithin

process of digesting lipids

1. the gallbladder releases bile into the chyme. bile salts emulsify the lipids (keep lipids suspended as small particles in chyme) 2. The presence of chyme in the small intestine stimulates the pancreas to secrete pancreatic lipase. 3. Pancreatic lipase digests fat by removing two fatty acids from each triglyceride molecule. This action converts most fat into monoglycerides and "free" fatty acids 4. Glycerol, fatty acids, and monoglycerides are the major products of lipid digestion 5. Bile salts surround the fatty acids and monoglycerides to form a water-soluble particle called a micelle that transports the lipids to the edge of an absorptive cell which removes the monoglycerides and fatty acids from michelles. 6. The used bile salts that remain can continue to form new micelles.

what makes a fat solid/liquid at room temperature; examples of fats that are solid/liquid at room temp

SOLID: aturated fatty acid molecules can pack together tightly because they are straighter than unsaturated fatty acids allowing animal fats that are rich sources of saturated fatty acids to be solid at room temp LIQUID: the double bonds of unsaturated fatty acids cause the molecules to have a kink/bend in their chemical structures, these bends prevent the molecules from forming tightly together and forming solids-a fat that contains a high proportion of unsaturated fatty acids tends to be liquid when stored at room temperature

Cholesterol

a sterol (have carbons arranged in rings); key nutrient; high amounts in brain cells which use cholesterol to produce a variety of substances including vitamin D and steroid hormones such as estrogen and testosterone; liver uses cholesterol to make bile salts which help the small intestine digest lipids(fats); is only in animal foods-Egg yolk, liver, meat, poultry, whole milk, cheese, and ice cream

Partial hydrogenation

food manufacturing process that converts many of an oil's naturally occurring unsaturated fatty acids into trans fatty acids and saturated fatty acids; shape of a trans fatty acid is like that of a saturated fat, a partially hydrogenated vegetable oil is more solid at room temperature; foods made with trans fats can be stored for longer periods of time than can foods that contain "regular" unsaturated fats

Cardiovascular disease

group of diseases that affect the heart and blood vessels

HDL

high-density lipoprotein transports cholesterol away from the tissues and to the liver where it can be eliminated. (good cholesterol)

Docosahexaenoic acid

omega-3 fatty acid derived from alpha-linolenic acid

Eicosapentaenoic acid

omega-3 fatty acid derived from alpha-linolenic acid

Arachidonic acid

omega-6 derived from linoleic acid

Trans fatty acids

unsaturated fatty acids that have an unusual type of chemical structure that enables the carbon chain to be relatively straight, compared to other types of unsaturated fatty acids; small amounts in whole milk/whole milk products, butter, and meat large amounts in processed foods, which results from a manufacturing process called hydrogenation