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Nutrition 5
Nutrition
| Term | Definition |
|---|---|
| Lipid: (LIP-id) | a family of organic (carbon-containing) compounds soluble in organic solvents but not in water. Lipids include triglycerides (fats and oils), phospholipids, and sterols. |
| Cholesterol: (koh-LESS-ter-all) | a member of the group of lipids known as sterols; a soft, waxy substance made in the body and also found in animal-derived foods. |
| Fats: | lipids that are solid at room temperature (70°F or 21°C). |
| Oils | lipids that are liquid at room temperature (70°F or 21°C). |
| Cardiovascular disease (CVD): | disease of the heart and blood vessels. Disease of the arteries of the heart is called coronary heart disease (CHD). Also defined in Chapter 11. |
| Triglycerides: (try-GLISS-er-ides) | one of the three main classes of dietary lipids and the chief form of fat in foods and in the human body. A triglyceride is made up of three units of fatty acids and one unit of glycerol (fatty acids and glycerol are def |
| Phospholipids: (FOSS-foh-LIP-ids) | one of the three main classes of dietary lipids. These lipids are similar to triglycerides, but each has a phosphorus-containing structure in place of one of the fatty acids. Phospholipids are present in all cell membranes. |
| Lecithin: (LESS-ih-thin) | a phospholipid manufactured by the liver and also found in many foods; a major constituent of cell membranes. |
| Sterols: (STEER-alls) | one of the three main classes of dietary lipids. Sterols have a structure similar to that of cholesterol. |
| Fatty acids: | organic acids composed of carbon chains of various lengths. Each fatty acid has an acid end and hydrogens attached to all of the carbon atoms of the chain. |
| Essential fatty acids: | fatty acids that the body needs but cannot make and so must be obtained from the diet. |
| Satiety: (sat-EYE-uh-tee) | the feeling of fullness or satisfaction that people experience after meals. |
| Glycerol: (GLISS-er-all) | an organic compound, three carbons long, of interest here because it serves as the backbone for triglycerides. |
| Saturated fatty acid: | a fatty acid carrying the maximum possible number of hydrogen atoms (having no points of unsaturation). A saturated fat is a triglyceride with three saturated fatty acids. |
| Point of unsaturation: | a site in a molecule where the bonding is such that additional hydrogen atoms can easily be attached. |
| Unsaturated fatty acid: | a fatty acid that lacks some hydrogen atoms and has one or more points of unsaturation. An unsaturated fat is a triglyceride that contains one or more unsaturated fatty acids. |
| Monounsaturated fatty acid: | a fatty acid containing one point of unsaturation. |
| Polyunsaturated fatty acid (PUFA): | a fatty acid with two or more points of unsaturation. |
| Saturated fats: | triglycerides in which most of the fatty acids are saturated. |
| Trans fat: | Fats that contain any number of unusual fatty acids—trans-fatty acids—formed during processing. |
| Monounsaturated fats: | triglycerides in which most of the fatty acids have one point of unsaturation (are monounsaturated). |
| Polyunsaturated fats: | triglycerides in which most fatty acids have two or more points of unsaturation (are polyunsaturated). |
| Homogenization: | a process by which milk fat is evenly dispersed within fluid milk; under high pressure, milk is passed through tiny nozzles to reduce the size of fat droplets and reduce their tendency to cluster and float to the top as cream. |
| Shortening: | a semi-solid fat made from vegetable oil commonly used for frying foods, or in baked goods to achieve a “short,” or flaky, texture. |
| Emulsifier: | a substance with both water-soluble and fat-soluble portions that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion. |
| Emulsification: | the process of mixing lipid with water by adding an emulsifier. |
| Emulsion: | a mixture of two liquids that do not usually mix, in which tiny particles of one liquid are held suspended in the other. |
| Bile: | an emulsifier made by the liver from cholesterol, stored in the gallbladder, and released into the small intestine when needed. Bile does not digest fat as enzymes do but emulsifies it so that enzymes in the watery fluids can act upon it and split t |
| Atherosclerosis: (ATH-er-oh-scler-OH-sis) | a disease of the arteries characterized by lipid deposits known as plaques along the inner walls of the arteries; a major cause of cardiovascular disease. Chapter 11 provides details. |
| Monoglycerides: (mon-oh-GLISS-er-ides) | products of the digestion of lipids; a monoglyceride is a glycerol molecule with one fatty acid attached (mono means “one”; glyceride means “a compound of glycerol”). |
| Lipoproteins: (LYE-poh-PRO-teens, LIH-poh-PRO-teens) | clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph. |
| Chylomicrons: (KYE-low-MY-krons) | lipoproteins formed when lipids from a meal cluster with carrier proteins in the cells of the intestinal lining. Chylomicrons transport food fats through the watery body fluids to the liver and other tissues. |
| Subcutaneous: (sub-cue-TAY-nee-us) | located beneath the skin. |
| Trans-fatty acids: | fatty acids with unusual shapes that can arise when hydrogens are added to the unsaturated fatty acids of polyunsaturated oils (a process known as hydrogenation). |
| Linoleic (lin-oh-LAY-ic) acid: | an essential polyunsaturated fatty acid of the omega-6 family. |
| Linolenic (lin-oh-LEN-ic) acid: | an essential polyunsaturated fatty acid of the omega-3 family. The full name of linolenic acid is alpha-linolenic acid. |
| Red meat: | flesh food from cattle, pigs, sheep, goats, deer, and other large animals. Also defined in Chapter 6. |
| Extra virgin olive oil: | minimally processed olive oil produced by mechanical means, such as pressing (not chemical extraction), to preserve phytochemicals, green color, and flavor from the original olives. The highest grade of olive oil. |
| Very-low-density lipoproteins (VLDL): | lipoproteins that transport triglycerides and other lipids from the liver to various tissues in the body. |
| Low-density lipoproteins (LDL): | lipoproteins that transport lipids from the liver to other tissues such as muscle and fat; contain a large proportion of cholesterol. |
| High-density lipoproteins (HDL): | lipoproteins that return cholesterol from the tissues to the liver for dismantling and disposal; contain a large proportion of protein. |
| Omega-6 fatty acid: | a polyunsaturated fatty acid with its endmost double bond six carbons from the end of the carbon chain. Linoleic acid is an example. |
| Arachidonic (ah-RACK-ih-DON-ik) acid: | an omega-6 fatty acid derived from linoleic acid. |
| Eicosanoids: (eye-COSS-ah-noyds) | biologically active compounds that regulate body functions. |
| Omega-3 fatty acid: | a polyunsaturated fatty acid with its endmost double bond three carbons from the end of the carbon chain. Linolenic acid is an example. |
| EPA, DHA: eicosapentaenoic (EYE-cossa-PENTA-ee-NO-ick) acid, docosahexaenoic (DOE-cossa-HEXA-ee-NO-ick) acid; omega- | 3 fatty acids made from linolenic acid in the tissues of fish. |
| Methylmercury: | any toxic compound of mercury to which a characteristic chemical structure, a methyl group, has been added, usually by bacteria in aquatic sediments. Methylmercury is readily absorbed from the intestine and causes nerve damage in people. |
| Hydrogenation: (high-dro-gen-AY-shun) | the process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation. A partially hydrogenated polyunsaturated fat tends to form more trans-fatty acids tha |
| Oxidation: | interaction of a compound with oxygen; in this case, a damaging effect by a chemically reactive form of oxygen. Chapter 7 provides details. |
| Smoking point: | the temperature at which fat gives off an acrid, blue gas. |
| Fat replacers: | ingredients that replace some or all of the functions of fat and may or may not provide energy. |
| Artificial fats: | zero-energy fat replacers that are chemically synthesized to mimic the sensory and cooking qualities of naturally occurring fats but that are totally or partially resistant to digestion. Olestra (trade name Olean) is an example of a nonca |
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