Term
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Definition
| a group of organic molecules (fats) which do not dissolve in water |
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Term
| What is most of the fat in our bodies and food? |
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Definition
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Term
| why phospholipids are important |
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Definition
| phospholipids are important int he body and food b/c they allow water and fat to mix. |
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Term
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Definition
| carbon atoms are bonded to as many hydrogens as possible; no carbon-carbon double bonds. |
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Term
| Monounsaturated fatty acid |
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Definition
| Contains one carbon-carbon double bond |
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Term
| Polyunsaturated Fatty acid |
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Definition
| contains 2 or more carbon-carbon double bonds |
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Term
| Where is cholesterol found? |
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Definition
| cholesterol is only found on animal products |
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Term
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Definition
| The process where hydrogens are added to the carbon-carbon double bonds of unsaturated fatty acids. |
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Term
| Where most trans fatty acids in our diet comes from |
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Definition
| products that have undergone hydrogenation |
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Term
| role of bile in fat digestion |
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Definition
| Bile aids in fat digestion by breaking large fat drops into small globules |
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Term
| why is a balance of omega 3 and omega 6 fatty acids important |
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Definition
| they are both used to make hormone like molecules called eicosainoids that help regulate blood pressure, clotting, immune function and other body processes |
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Term
| what is wrong with elevated LDL levels or low HDL levels? |
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Definition
| elevated LDL levels or low HDL levels increase your riskk for cardiovascualr disease |
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Term
| How much of caloric intake should come from fat? |
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Definition
| 30% of caloric intake should come from fat |
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Term
| High intakes of what dietary fats increase heart disease risk? |
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Definition
| Cholesterol, sat fat, and trans fat |
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Term
| Which dietary fats protect against heart disease? |
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Definition
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