FSS 25 Nutrition

Vocabulary/important concepts for Chapter 5 handouts


 

 

Lipids

Triglycerides

Phospholipids

Sterols

Glycerol

Fatty acids

Point of unsaturation

Saturated fatty acid

Monounsaturated fatty acid

Polyunsaturated fatty acid

Omega-3 fatty acid

Omega-6 fatty acid

Firmness and degree of unsaturation

Stability and degree of unsaturation

Antioxydants and fat oxidation

Hydrogenation

Trans-fatty acids

Lecithin

Cholesterol

Essential fatty acids

Linoleic acid

Linolenic acid

Arachidonic acid

Eicosapentaenoic acid (EPA)

Docosahexaenoic acid (DHA)

Eicosanoids

 

Lipid digestion, transport and metabolism

Monoglycerides

Bile and emulsification

Pancreatic lipase

Enterohepatic circulation of bile

Micelles

Lipoproteins

Chylomicrons

VLDL

LDL

HDL

Glycerol and fatty acids for energy

Fatty acids and ketone bodies

 

Health effects of lipids

Desirable levels of blood lipid profile

Saturated fats, LDL and heart disease

Trans fats, LDL and heart disease

Monounsaturated fatty acids and heart   

   disease prevention

Polyunsaturated fatty acids and heart

   disease prevention

Dietary cholesterol and heart disease

Food sources of monounsaturated fat

Food sources of omega-3 fats

Food sources of omega-6 fats
Balance between omega-3 and omega-6

DRI for lipids

Linoleic acid AI

Linolenic acid AI

 

 

Review questions

 

  1. What are the differences between saturated, unsaturated, monounsaturated, and polyunsaturated fats?

 

  1. What does hydrogenation do to fat?  What are trans-fatty acids and how do they influence heart disease?

 

  1. How do phospholipids differ from triglycerides in structure?  How does cholesterol differ?

 

  1. How do these differences in structure affect function?

 

  1. What do lipoproteins do?  What are the differences among the chylomicrons, VLDL, LDL and HDL?

 

  1. Which of the fatty acids are essential?  Name their chief dietary sources.

 

  1. What are the dietary recommendations regarding fat and cholesterol intake?

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Vocabulary/important concepts for Chapter 4

 

 

Simple carbohydrates

Complex carbohydrates

Monosaccharides

Disaccharides

Glucose

Fructose

Galactose

Maltose (glucose + glucose)

Sucrose (fructose + glucose)

Lactose (galactose + glucose)

Glycogen

Starches

Fibers

Amylopectin

Amylose

Soluble fibers

Insoluble fibers

Soluble fibers and blood cholesterol

Salivary amylase (starch digesting

  enzyme)

Hydrochloric acid and amylase in the

  Stomach

Fibers and satiety

Pancreatic amylase

Fermentation of viscous fibers in the

  Colon

Lactose intolerance

Carbohydrate absorption

Glucose in the liver

Conversion of glucose to glycogen

Conversion of glucose to fat

Use of glucose for energy

Blood glucose and insulin

Blood glucose and glucagon

Type 1 diabetes

Type 2 diabetes

Hypoglycemia

Glycemic index

Roles of soluble fiber

Roles of insoluble fiber

Sugar and empty calories

Sugar alcohols

Artificial sweeteners

Recommended intakes of carbohydrates

 

Review questions

 

  1. Name three disaccharides commonly found in food and their component monosaccharides.

 

  1. How are starch and glycogen similar and how do they differ?

 

  1. What roles does fiber play in the process of digestion and absorption of carbohydrate?

 

  1. Once absorbed, what are the possible fates of glucose in the body?

 

  1. Describe the roles of insulin and glucagons in relation to the maintenance of blood glucose concentration.

 

 

 

 Study guide

 

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* available in the handouts