| A | B |
|---|
| lipid | a group of compounds that includes triglycerides, phospholipids and sterols |
| triglycerides | the major type of fat found in foods and in the body; consist of 3 fatty acids attached to glycerol |
| fatty acid | an organic compound made up of a chain of carbon atoms to which hydrogen atoms are attached and having an acid group at one end |
| saturated fatty acid | a fatty acid that has no double bonds in its chemical structure and, therefor, carries a full load of hydrogen atoms |
| unsaturated fatty acid | a fatty acid that has at least one double bond between 2 carbon atoms in a carbon atom chain and, therefore, is missing at least two hydrogen atoms |
| monounsaturated fatty acid | a fatty acid that has only one double bond between carbon atoms in a carbon atom chain |
| polyunsaturated fatty acid | a fatty acid that has 2 or more double bonds between carbon atoms in a crbon atom chain |
| hydrogenation | the process of breaking the double carbon bonds in unsatruated fatty acids and adding hydrogen to make the fatty acid more saturated |
| rancid | fatty acid molecules combine with oxygen, causing them to break down; the fat spoils and has an unpleasant smell and taste |
| trans-fatty acid | a fatty acid with an odd molecular shape that forms when oils are partially hydrogenated |
| phospholipids | a class of lipids that have a phosphorus-containing compound in their cemical structures, which allows them to combine with both and water to form emulsions |
| lecithin | a phospholipid made by the liver and found in many foods |
| emulsifier | a substance, such as a phospholipid, that can mix with water and fat |
| sterols | a class of lipids that have complex molecules made up of rings of carbon atoms with attached chains of carbon, hydrogen and oxygen |
| cholesterol | a white, waxy lipid made by the body that is part of every cell; also found in foods of animal origin |
| essential fatty acid | a fatty acid needed by the body for normal growth and development that cannot be made by the body and, therefore, must be supplied by the diet |
| adipose tissue | tissue in the the body stores lipids |
| chylomicron | a ball of triglycerides thinly coated with cholesterol, phospholipids, and proteins formed to carry absorbed dietary fat to body cells |
| lipoprotein | fat droplets coated by proteins so they can be transported in the bloodstream |
| VLDL | very low-density lipoprotein;; carries triglycerides and cholesterol made by the liver through the bloodstram to body cells |
| LDL | low-density lipoprotein; carries cholesterol made by the liver through the bloodstream to body cells |
| HDL | high-density lipoprotein; picks up cholesterol from around the body and transfers it to other lipotroteins for transport back to the liver for removal from the body |
| blood lipid profile | a medical test that measures the amounts of cholesterol, triglycerides, HDL, and LDL in the blood |
| omega-3 fatty acids | a certain type of polyunsaturated fatty acids found in fish oils and shown to have a positive effect on heart health |
| fat replacer | an ingredient used in food products to replace some or all of the fat typically found in those products |
