NFS101 CH 6

fatty acids

- most lipids have fatty acids in their chemical structures - provide energy for muscles and most other types of cells

fat around the abdomen is associated with...

-elevated triglycerides - elevated LDL cholesterol

margarine

made from vegetable oil - compared to butter, solid margarine has more unsaturated fat, more trans fat, and less cholesterol

unsaturated

omega-3 is a _______ fatty acid

lipoproteins carry different amounts of :

phospholipids protein cholesterol

hydrophillic hydrophobic

phospholipids contain a ______ portion, which attracts water, and a ____________ portion, which repels water.

liver & pancreas

secretions from which two organs are required for the digestion of dietary lipids?

most common forms of cardiovascular disease in US

stroke coronary artery disease

trans fatty acids

structurally, trans fatty acids resemble saturated fatty acids and provide properties of long-chain saturated fatty acids to foods that contain them

increase

the diuretic effect of alcohol is to __________ the excretion of body water

insoluble

the main characteristic that all types of lipid molecules have in common is that they are ______ in water.

cholesterol triglycerides

types of lipids

emulsifier

works: - isolates individual fat droplets - prevents fat from coalescing by using a shell of water molecules

Atherosclerosis

long-term process in which plaques build up inside arterial walls

hydrogenation process

it produces trans fats

progression from normal artery to an antheroscierotic one

1. artery has smooth lining 2. cells within the wall deposit cholesterol and other substances to repaid damage and inflammation 3. plaque roughens the surface of the artery and slows flow, making clots more likely to form 4. clots and plaque block the artery completely

free radicals

LDLs can be damaged by chemically unstable substances called....

essential nonessential

________ fatty acids must be supplied by the diet, whereas _________ fatty acids can be synthesized by the body and do not need to be supplied by the diet.

embolus

a blood clot of plaque particle that breaks free from where it formed and travels through the bloodstream

hypertension

a chronic condition that is characterized by high blood pressure levels that persist even when a person is relaxed

thrombus

a fixed bunch of clots that remains in place and disrupts blood flow

essential fatty acids

alpha-linolenic acid linoleic acid

phospholipid

chemically similar to triglyceride, except that one of the fatty acids is replaced by chemical groups that contain phosphorus and (often) nitrogen - naturally found in plant and animal foods - partially water soluble because of phosphorus-containing portion of the molecule called hydrophilic - serve as an essential part of all body cells, specifically as the phospholipid bilayer that makes up the cell membrane

lipids

class of macronutrients that includes fatty acids, triglcerides, phospholipids, and cholesterol - insoluble in water, but soluble in organic solvents such as alcohol and acetone

lipids

class of nutrients that consists of triglycerides, phospholipids, and sterols

fatty acids

dietary fats in foods are often composed of ....

saturated fatty acid

each carbon within the chain is saturated/completely filled with hydrogen atoms

dietary changes to lower risk for cardiovascular disease

eat rich sources of fiber : reduces LDL cholesterol avoid sucrose and fructose: decreases triglyceride levels drink small amounts of alcohol: release beneficial HDL cholesterol levels

food sources that contain cholesterol

eggs chicken ice cream

stomach

even though it is a small amount, lipid digestion begins in the ___________.

non-modifiable risk factors for CVD

family history increasing age

convert liquid oils into more solid fats

food manufacturers use the process of hydrogenation to ...

triglycerides

has three fatty acids attach to glycerol, a three-carbon compound that is often referred to as the "backbone" of the trigylceride

unsaturated fatty acid

has two neighboring carbons within the chain that are missing two hydrogen atoms, and a double bond holds those particular carbons together

structure of omega-3 fatty acid

it contains the first carbon-carbon double bond on the third carbon from the omega end of the carbon chain