HNF150 W5T1 study guide - HNF 150 Fall 2008 Thurston Week 5...

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HNF 150 Fall 2008 - Thurston Week 5 Reading: Chap 5 and 11; Myturn Video Exam 1 Study Topics Lipids and CVD (part 1-week 4, part 2-week 5) Understand the following terms/concepts: -Satiety: the perception of fullness in the hours after a meal and inhibits eating until next meal; determines length between meals o Essential Fatty Acids: fatty acids that body needs but cannot make in amounts sufficient to prevent deficiencies o Usefulness of Fats: body’s chief storage form for the energy from food eaten in access; can store much more energy in a small space provide most of the energy needed to perform much of body’s work o Triglycerides: one of 3 main classes of dietary lipids and chief form of fat in foods and in the human body Made up of 3 fatty acids and one unit of glycerol o Fatty Acid Chain Length: shorter chain (more unsaturated) are softer and melt more readily at lower temp Longer chains tend to be harder and are harder to melt o Fatty Acid Saturation: occurs when ever carbon bond is satisfied by a hydrogen atom; filled to capacity with hydrogen o Hydrogenation: altering the fatty acids in the fat (triglycerides) of foods resulting in the product staying fresher longer and it changes their physical properties o Phospholipid: one of 3 main classes of dietary lipids lipids that make up cell membranes; has only 2 fatty acids attached to a glycerol rather than 3 One end is hydrophilic and the other end is hydrophobic Phospholipid bilayer is boundary between cell and external surroundings -Sterol: one of 3 main classes of dietary lipids Consist of interconnected rings or carbon atoms with side chains of C, H, and O attached Raw material for making bile Other than cholesterol, it sterols exist in plants
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Examples: sex hormones o Cholesterol: waxy substance that serves as raw material for making bile; can be made by the body Forms a major part of the plaques that narrow arteries o
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