Nutrition Definitions

2. large, complex molecules of lipids and protein that carry lipids in the blood (LDL or HDL)
5. fat in which most of the fatty acids are saturated
8. family of chemical compounds that are main component in every living thing
11. chemical reactions in which elements combine with oxygen
12. lipid, specifically a sterol, found in humans and animals and made from glucose or saturated fatty acids
16. temperature at which fat produces smoke
19. fat in which most of the fatty acids are unsaturated, missing hydrogen atoms
20. unpleasant flavors that develop as fats oxidize in food

1. buildup of plaque along the inner walls of the arteries
3. hydrogen is added to unsaturated fat molecules, breaking some double bonds and replacing them with single bonds
4. largest class of lipids, including nearly all fats and oils we typically eat
6. distinctive quality that comes from a foods unique blend of appearance, taste, odor, feel, sound
7. to prepare meat so it's more easily chewed, or tender
9. phytosterols, are cholesterol-like compounds that are found naturally in a range of plant-based foods
10. mound of lipid material mixed with calcium and smooth muscle cells
13. mixture of two liquids containing droplets that don't normally blend together
14. compound similar to triglyceride but with a phosphorus-containing acid in place of one of the fatty acids
15. polyunsaturated fatty acids characterized by the presence of a double bond
17. pockets of fat storing cells
18. group consisting of carbon bonded to oxygen by a double covalent bond