Nutrition week 5
Terms
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- Aneurysm
- The ballooning out of an artery wall at a point that i weakened by deterioration.
- Atherosclerosis
- The most common form of CVD; characterized by plaques along the inner walls of the arteries.
- Bile
- An emulsifier made by the liver from cholesterol and stored in the gallbladder. Bile does not digest fat as enzymes do but emulsifies it so the enzymes in the watery fluids may contact it and split the fatty acids from their glycerol for absorption.
- Cholesterol
- A member of the group of lipids known as sterols; a soft, waxy substance made in the body for a variety of purposes and also found in animal-derived foods.
- Chylomicrons
- Clusters formed when lipids from a meal are combined with carrier proteins in the cells of the intestinal lining. Transport food fats through the watery body fluids to the liver and other tissues.
- Embolism
- An embolus that causes sudden closure of a blood vessel.
- Emulsifier
- A substance that mixed with both fat and water and permanently disperses the fat in the water, forming an emulsion.
- Essential fattly acids
- Fatty acids that the body needs but cannot make in amounts sufficient to meet physiological needs.
- HDL
- Lipoproteins that return cholesterol from the tissues to the liver for dismantling and disposal; contain a large proportion of protein.
- Heart Attack
- The event in which the vessels that feed the heart muscle becomes closed off by an embolism, thrombus or other causes with resulting sudden tissue death.
- Hydrogenation
- The process of adding hydroge to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation.
- Hypertension
- High blood pressure.
- LDL
- lipoproteins that transport lipids from the liver to other tissues such as muscle and fat; contain a large protion of cholesterol.
- Linoleic acid and linolenic acid
- Polyunsaturated fatty acids that are essential nutrients for human beings.
- Lipoprotein
- Clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph.
- Monounsaturated fats
- Triglycerides in which most of the fatty acids have one point of unsaturation.
- Phospholipids
- One of the three main classes of dietary lipids. These lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids.
- Polyunsaturated fats
- Trigylcerides in which most of the fatty acids have two or more points of unsaturation.
- Satiety
- The feeling of fullness or satisfaction that people experience after meals
- Saturated fats
- Triglycerides in which most of the fatty acis are saturated.
- Sterols
- One of the three main classes of dietary lipids. Sterols have a structure similar to that of cholesterol.
- Stroke
- The sudden shutting off of the blood flow to the brain but a thrombus, embolism, or the bursting of a vessel.
- Thrombosis
- A thrombus that has grown enough to close off a blood vessel. A coronary closes off a vessel that feeds the heart muscle.
- Triglycerides
- One of the three main classes of dietary lipids and the chief form of fat in foods and in the human body. Made up of three units of fatty acids and one unit of glycerol.