TEST BANK for Whitney, Understanding Nutrition 16th Edition
Verified Chapters 1 - 20, Complete Newest Version
cis - ANSWER: on the near side of; refers to a chemical configuration in which the
hydrogen atoms are located on the same side of a double bond.
trans - ANSWER: on the other side of; refers to a chemical configuration in which the
hydrogen atoms are located on opposite sides of a double bond.
trans-fatty acids - ANSWER: fatty acids with hydrogens on opposite sides of the
double bond.
adipokines - ANSWER: proteins synthesized and secreted by adipose cells.
adipose tissue - ANSWER: the body's fat tissue; consists of masses of triglyceride-
storing cells.
antioxidants - ANSWER: as a food additive preservatives that delay or prevent
rancidity of fats in foods and other damage to food caused by oxygen.
arachidonic acid - ANSWER: an omega-6 polyunsaturated fatty acid with 20 carbons
and four double bonds; present in small amounts in meat and other animal products
and synthesized in the body from linoleic acid.
artificial fats - ANSWER: zero-energy fat replacers that are chemically synthesized to
mimic the sensory and cooking qualities of naturally occurring fats but are totally or
partially resistant to digestion.
atherosclerosis - ANSWER: a type of artery disease characterized by plaques
(accumulations of lipid-containing material) on the inner walls of the arteries.
blood lipid profile - ANSWER: results of blood tests that reveal a person's various
lipoproteins.
cardiovascular disease CVD - ANSWER: a general term for all diseases of the heart
and blood vessels. Atherosclerosis is the main cause of CVD. When the arteries that
carry blood to the heart muscle become blocked the heart suffers damage known as
coronary heart disease (CHD).
cholesterol - ANSWER: one of the sterols containing a four-ring carbon structure with
a carbon side chain.
choline - ANSWER: a nitrogen-containing compound found in foods and made in the
body from the amino acid methionine. Choline is part of the phospholipid lecithin
and the neurotransmitter acetylcholine.
, chylomicrons - ANSWER: the class of lipoproteins that transport lipids from the
intestinal cells to the rest of the body.
condensation - ANSWER: a chemical reaction in which water is released as two
molecules combine to form one larger product
conditionally essential nutrient - ANSWER: a nutrient that is normally nonessential,
but must be supplied by the diet in special circumstances when the need for it
exceeds the body's ability to produce it
conjugated linoleic acids - ANSWER: several fatty acids that have the same chemical
formula as linoleic acid (18 carbons two double bonds) but with different
configurations (the double bonds occur on adjacent carbons).
docosahexaenoic acid DHA - ANSWER: an omega-3 polyunsaturated fatty acid with
22 carbons and six double bonds; present in fatty fish and synthesized in limited
amounts in the body from linolenic acid.
eicosanoids - ANSWER: derivatives of 20-carbon fatty acids; biologically active
compounds that help to regulate blood pressure blood clotting, and other body
functions. They include prostaglandins (PROS-tah-GLAND-ins), thromboxanes
(throm-BOX-ains), and leukotrienes (LOO-ko-TRY-eens).
eicosapentaenoic acid - ANSWER: an omega-3 polyunsaturated fatty acid with 20
carbons and five double bonds; present in fatty fish and synthesized in limited
amounts in the body from linolenic acid.
emulsifiers - ANSWER: substances with both water-soluble and fat-soluble portions
that promote the mixing of oils and fats in watery solutions
endogenous - ANSWER: from within the body
essential fatty acids - ANSWER: fatty acids needed by the body but not made by it in
amounts sufficient to meet physiological needs.
fat replacers - ANSWER: ingredients that replace some or all of the functions of fat
and may or may not provide energy.
fats - ANSWER: lipids that are solid at room temperature (77°F or 25°C).
fatty acid - ANSWER: an organic compound composed of a carbon chain with
hydrogens attached and an acid group (COOH) at one end and a methyl group (CH3)
at the other end.
glycerol - ANSWER: an alcohol composed of a three-carbon chain, which can serve as
the backbone for a triglyceride.
Verified Chapters 1 - 20, Complete Newest Version
cis - ANSWER: on the near side of; refers to a chemical configuration in which the
hydrogen atoms are located on the same side of a double bond.
trans - ANSWER: on the other side of; refers to a chemical configuration in which the
hydrogen atoms are located on opposite sides of a double bond.
trans-fatty acids - ANSWER: fatty acids with hydrogens on opposite sides of the
double bond.
adipokines - ANSWER: proteins synthesized and secreted by adipose cells.
adipose tissue - ANSWER: the body's fat tissue; consists of masses of triglyceride-
storing cells.
antioxidants - ANSWER: as a food additive preservatives that delay or prevent
rancidity of fats in foods and other damage to food caused by oxygen.
arachidonic acid - ANSWER: an omega-6 polyunsaturated fatty acid with 20 carbons
and four double bonds; present in small amounts in meat and other animal products
and synthesized in the body from linoleic acid.
artificial fats - ANSWER: zero-energy fat replacers that are chemically synthesized to
mimic the sensory and cooking qualities of naturally occurring fats but are totally or
partially resistant to digestion.
atherosclerosis - ANSWER: a type of artery disease characterized by plaques
(accumulations of lipid-containing material) on the inner walls of the arteries.
blood lipid profile - ANSWER: results of blood tests that reveal a person's various
lipoproteins.
cardiovascular disease CVD - ANSWER: a general term for all diseases of the heart
and blood vessels. Atherosclerosis is the main cause of CVD. When the arteries that
carry blood to the heart muscle become blocked the heart suffers damage known as
coronary heart disease (CHD).
cholesterol - ANSWER: one of the sterols containing a four-ring carbon structure with
a carbon side chain.
choline - ANSWER: a nitrogen-containing compound found in foods and made in the
body from the amino acid methionine. Choline is part of the phospholipid lecithin
and the neurotransmitter acetylcholine.
, chylomicrons - ANSWER: the class of lipoproteins that transport lipids from the
intestinal cells to the rest of the body.
condensation - ANSWER: a chemical reaction in which water is released as two
molecules combine to form one larger product
conditionally essential nutrient - ANSWER: a nutrient that is normally nonessential,
but must be supplied by the diet in special circumstances when the need for it
exceeds the body's ability to produce it
conjugated linoleic acids - ANSWER: several fatty acids that have the same chemical
formula as linoleic acid (18 carbons two double bonds) but with different
configurations (the double bonds occur on adjacent carbons).
docosahexaenoic acid DHA - ANSWER: an omega-3 polyunsaturated fatty acid with
22 carbons and six double bonds; present in fatty fish and synthesized in limited
amounts in the body from linolenic acid.
eicosanoids - ANSWER: derivatives of 20-carbon fatty acids; biologically active
compounds that help to regulate blood pressure blood clotting, and other body
functions. They include prostaglandins (PROS-tah-GLAND-ins), thromboxanes
(throm-BOX-ains), and leukotrienes (LOO-ko-TRY-eens).
eicosapentaenoic acid - ANSWER: an omega-3 polyunsaturated fatty acid with 20
carbons and five double bonds; present in fatty fish and synthesized in limited
amounts in the body from linolenic acid.
emulsifiers - ANSWER: substances with both water-soluble and fat-soluble portions
that promote the mixing of oils and fats in watery solutions
endogenous - ANSWER: from within the body
essential fatty acids - ANSWER: fatty acids needed by the body but not made by it in
amounts sufficient to meet physiological needs.
fat replacers - ANSWER: ingredients that replace some or all of the functions of fat
and may or may not provide energy.
fats - ANSWER: lipids that are solid at room temperature (77°F or 25°C).
fatty acid - ANSWER: an organic compound composed of a carbon chain with
hydrogens attached and an acid group (COOH) at one end and a methyl group (CH3)
at the other end.
glycerol - ANSWER: an alcohol composed of a three-carbon chain, which can serve as
the backbone for a triglyceride.
