Nutrition Chapter 5 (vocab)

A family of organic (carbon-containing) compounds soluble in organic solvents but not in water. Lipids include triglycerides (fats and oils), phospholipids, and sterols

In the sterol family. a soft waxy substance made in teh body for a variety of purposes and also found in animal-derived foods.

Lipid that are solid at room temperature

Liquid at room temperature

Disease of heart and blood vessels; disease of the arteries of the heart is called coronary heart disease

Made up of three units of fatty acids and one unit of glycerol

Similar to triglycerides, but each has a phosphorus-containing aicd in place of one of the fatty acids.

A phospholipid manufactured by teh liver and also found in many foods; a major constitutent of cell membranes

One of three main dietary lipids. sterols have a structure similar to that of cholesterol

Fatty acids that the body needs but cannot make in amounts sufficient to meet physiological needs.

The feeling of fullness

Organic acids composed of carbon chains of various lengths. Each fatty acid has an acid end and hydrogens attached to all of the carbon atoms of the chain

An organic compound, three carbons long, of interest here because it serves as the backbone for triglycerides

Fatty acid carrying teh max possible number of hydrogen atoms (having no points of unsaturation). A saturated fat is a triglyceride that contians three saturated fatty acids

A site in a molecule where teh bonding is such that additional hydrogen atoms can easily be attached.