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Lipids

Nutrition HO-15 Lesson 5

QuestionAnswer
three categories of lipids fats, sterols and phospholipids
three fatty acids attached to a glycerol triglyceride
a fat that is solid at room temperature saturated fat
fat with one point of unsaturation (double bond) monounsaturated fat
type of fat that is liquid at room temperature unsaturated fat
sterol that is essential to membrane structure cholesterol
most digestion and absorption of fats takes place in the small intestines
an emulsifier that assists in the digestion and absorption of fats bile
after absorption, larger lipids are converted to TG, packaged with protein as chylomicrons
cholesterol can become trapped by what and pass unabsorbed fiber
LDL and HDL are not actually cholesterol, they are lipoproteins
the "good" cholesterol HDL
the "bad" cholesterol LDL
A low HDL and high LDL increase or decrease heart disease risk increase
recommended % intake of total fat 20-35%
American Heart Association recommendation for saturated fat < 7%
what two foods raise LDL and total cholesterol the most trans fat and saturated fat
How many calories per gram of fat? 9 calories/gram
two essential fatty acids linoleic (omega-6) and linolenic (omega-3)
two omega-three fatty acids EPA and DHA
these fatty acids help decrease the risk of heart disease omega-3 fatty acids
when you see hydrogenated vegetable oil on a label, you know there are trans fats in the product
the body's best source of energy is fat
digestive agent that has a hydrophobic side and hydrophilic side bile
stearic, myristic, palmitic, and lauric types of saturated fat
have anti-clotting factors and anti-inflammatory factors omega-3 fatty acids
found in processed grains, vegetable oils and dressing and may increase inflammation omega-6 fatty acids
LDL that is more atherogenic, increased with refined carbs small, dense LDL
LDL that is less atherogenic, increased with saturated fats large, buoyant LDL
Created by: tainner
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