An oily liquid or greasy substance making up the main bulk of the adipose tissue of animals, and widely distributed in the seeds of plants. See Adipose tissue, under Adipose.
To make fat; to fatten; to make plump and fleshy with abundant food; as, to fat fowls or sheep.
To grow fat, plump, and fleshy.
A term used in oil painting to describe a paint or mixture or paint and medium with a high oil content. See also lean.
One of the three main constituents of foods. Fats occur in nearly pure form as liquids or solids, such as oils and margarines, or they may be a component of other foods. Fats may be of animal or vegetable origin. They have a higher energy content than any other food (9 calories per gram).
The ester of glycerol and one, two, or three fatty acids.
an ester composed of glycerol and fatty acids
Fat is a nutrient found in food. For more information, see Saturated vs. unsaturated fats
A general term for any of a class of neutral organic compounds formed by a molecule of glycerol linked to three fatty acids.
A triglyceride that is solid at room temperature. (Contrast with oil.)
Fat, also known as lipid, is one of the three types of nutrients (others are carbohydrate and protein) used as energy sources by the body. The energy produced by fats is more than twice as much as protein and carbohydrate per gram.
An organic compound whose molecules contain glycerol and fatty acids; fat insulates the body, protects organs, carries fat soluble vitamins, is a constituent of cell membranes, and adds flavor to foods.
a biological ester of glycerol and a fatty acid; fats are typically semi-solid at room temperature; a fat that is liquid at room temperature is referred to as an oil.
1. A white or yellowish tissue which stores reserve energy, provides padding for organs and smooths body contours. 2. A compound of glycerol and various fatty acids. Dietary fat is riot as readily converted to energy as are carbohydrates.
One of the macronutrients. Fat contains nine calories per gram; it has the most calories of MI the macronutrients. There are two types of fat-saturated "bad" fat and unsaturated "good" fat.
As in fat oil color This is the using the maximum amount of paint possible, even in excess of that which is ground. The basic rule in oil painting is fat lean. This means a higher content of paint should be applied in the latter stages of painting.
Fat is a nutrient that is necessary for the absorption and transport of fat-soluble vitamins like vitamins A, D, E and K. It is also a component of hormones and cell membranes. One gram of fat equals nine calories. Certain fats are better than others. Monosaturated fats are heart-healthy while saturated and polysaturated fats are bad for the heart.
Describes paints that have high oil content.
A solid ester of a long-chain carboxylic acid with glycerol.
This is one of the macronutrients. Fat contains nine calories per gram; it hasthe most calories of all macronutrients. Dietary fats may also be referred to as lipids or triglycerides.Fats serve a variety of functions in the body; they act as structural components for all cell membranes,as well as supply necessary chemical substrates for hormone production. There are two types of fat --saturated "bad" fat and unsaturated "good" fat.
A solid triester of glycerol and fatty acids. See oil.
any substance of plant or animal origin that is stable, not soluble in water, and oily or greasy to the touch. Fats in the body are made up of glycerol and fatty acids and, in their basic chemistry, they are identical to the fat we eat in the form of animal and vegetable oils. Fats and oils comprise of the three principal classes of foodstuffs, the others being protein and carbohydrate. Fat contains around twice as much energy as the other two classes of foods.
With proteins and carbohydrates, fat, also known as lipid, is one of the three types of nutrients used as energy sources by the body. The energy produced by fats is nine calories per gram. Proteins and carbohydrates each provide four calories per gram. Hence, fat is more than twice as caloric as protein and carbohydrate.
Fatty acids are essential in moderation for good health. Examples are: lard, vegetable oils and shortenings, butter and margarine.
Triglyceride that is solid at room temperature; usually of animal origin. Organic molecules containing high levels of carbon and hydrogen, but little oxygen. Oils are merely fats in liquid state.
A major energy source for animals and humans. Fat contains nine calories per gram.
Triglycerides; a combination, or ester of three fatty acids and glycerol.
A component in foods in the form of triglycerides. The triglycerides are composed of fatty acids that can be saturated or unsaturated. Muscle foods such as beef, pork and lamb generally contain higher amounts of saturated fatty acids, which have been implicated in heart disease. Fatty acids found in vegetable sources such as corn, soybean, and peanuts generally are higher in unsaturated content. Generally, saturated fats such as those in lard, are solid at room temperature, and unsaturated fats, found in corn oil or peanut oil, are liquid at room temperature.
One type of lipid. Serves as an important source of energy and has many important physiological functions, such as padding for the organs and insulation against cold.
Describes a fleshy wine with too much alcohol and rich in glycerol and extract.
The component of food and tissue, made up of mainly of the organic compounds triglcerides and cholesterol, containing 9.1 Calories per gram.
a macronutrient, composed of glycerol and fatty acids, required by the body and primarily responsible for providing energy to the muscles, transporting fat-soluble vitamins, building and maintaining body tissue, insulating and protecting the body's organs; also may be referred to as a lipid or triglyceride.
a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"
make fat or plump; "We will plump out that poor starving child"
containing or composed of fat; "fatty food"; "fat tissue"
a chubby body; "the boy had a rounded face and fat cheeks"
One of the nutrients that supply calories to the body. The body needs only small amount of fat. Foods contain different types of fat, which have different effect on blood cholesterol levels. These include: Total fat - The sum of the saturated, monounsaturated, and polyunsaturated fats present in food. All foods have a varying mix of these three types. Saturated fat - A type of fat found in greatest amounts in the skin, whole-milk dairy products, lard, and in some vegetable oils, including coconut, palm kernel, and palm oils. Saturated fat raises blood cholesterol more than anything else eaten. Unsaturated fat - A type of fat that is usually liquid at refrigerator temperature. Monounsaturate fat and polyunsaturated fat are two kinds of unsaturated fat. When used in place of saturated fat, monunsaturated and polyunsaturated fats help to lower blood cholesterol levels. Monounsaturated fat - An unsaturated fat that is found in greatest amount in food from plants, including olive and canola oil. Polyunsaturated fat - An unsaturated fat found in greatest amounts in foods from plants, including safflower, sunflower, corn, and soybean oils.
a molecule containing many more C - H bonds than carbohydrates contain, thus providing more efficient energy storage.
food which is high in energy. It helps to make the body warm. Yummy, this will fill me up and up and...up.
A dietary substance that is broken down in the body to fatty acids. See also EFA.
a classification of natural esters of glycerol, and fatty acids existing as solids at room temperature. Fatty Acid carboxylic acid (or organic acid), often with a long aliphatic tail (long chains), either saturated or unsaturated.
related definitions: Cholesterol A fat-like substance derived from animal products and made in the body. Excessive blood cholesterol is associated with coronary heart disease and stroke, and a total blood cholesterol level of less than 200 mg/dl is considered desirable. Fatty Acids These are the molecules that combine to form fat. An essential fatty acid cannot be produced by the body and therefore must be derived from the diet. Saturated Fat A category of fats that are firm at room temperature. Saturated fats come mainly from animal foods. Intake in excess of 10% of recommended calories is associated with chronic disease.
This nutrient gives us the most energy but it is not healthy to have too much fat in our diet. Too much fat makes us become overweight and can also cause your body to get heart disease and other diseases when you get older.
part of our food that provides us with energy, and insulation.
found in meat, milk, butter and cheese
One of the three main constituents (carbohydrate, fat, and protein) of foods. Fats occur alone as liquids or solids, such as oils and margarines, or they may be a component of other foods. Fats may be of animal or vegetable origin. They have a higher energy content that any other food (nine calories per gram).
is the most concentrated source of calories in a diet. Saturated fats are found primarily in animal products and unsaturated fats come from plants. Excess intake of fat, especially saturated fat, can increase the risk of heart disease and stroke.
A food type which helps the body by storing energy, and helping make cells. Fats are found in animal fat and vegetable oils.
A term used to describe the fat tissue in the body or the macro-nutrient found in food stuffs. Fat has 9 calories per gram. Less than 30 percent of total daily consumption should come from fat sources.
means all fatty acids expressed as triglycerides. [B.01.400
a full body, high in glycerol and other complex biochemical components.
refers to full-bodied, high-alcohol wines with low acidity. Results in wine with big, fleshy, ripe flavors but without a lot of structure.
One of the three large food categories, in addition to proteins and lipids, which are vital to the body. Fat is an important source of energy and plays an essential role in the absorption of vitamins. Back
One of the three major energy sources in food. A concentrated source of calories of 9 calories per gram. Fat is found in foods from the fat and meat exchange lists. Some kinds of milk also have fat; some foods from the starch/ bread list also contain fat.
A complex organic compound, usually ingested in the form of lipids, that is energy-rich but more slowly metabolized than carbohydrates. Tiny insects are the dietary source of fat for hummingbirds. Also see protein.
Used to describe fats and oils in the diet.
These are concentrated sources of energy. Every gram of fat provides 9 calories
A chemical unit resulting from the chemical combination or esterification of one unit of glycerine with three units of fatty acids (triglyceride). When referring to fat, under normal ambient temperatures, the product would be in solid form.
Fat is an efficient storage for energy because it provides 9 calories per gram vs. 4 for protein and carbohydrate. Fat is essential for vitamins A, D, E and K. Fats are made of 3 categories of fatty acids, saturated, mono-unsaturated and poly-unsaturated. Mono-unsaturated fats are the healthiest type of fat as they can reduce LDL (bad) cholesterol and increase HDL (good cholesterol). Saturated fats reduce HDL (good) cholesterol and should be limited in your diet.
full-bodied but with inadequate acidity
A biological compound consisting of three fatty acids linked to one glycerol molecule.
One of three major food substances (examples: butter, cream). Fats in the diet are discussed in Chapter 6. Fats are the major component of the diabetic Fat List.
in the diet it is the most concentrated source of food energy, supplying nine calories per gram. Stored fat provides about half the energy required for low-intensity exercise.
One of three nutrients that supply calories to the body. Included are vegetable oil, lard, margarine, butter, shortening, mayonnaise, and salad dressing. See carbohydrates and protein.
A concentrated food source of oily, water-insoluble glyceride compounds that combine oxygen, hydrogen and carbon.
Any cooking medium like ghee, butter and the hydrogenated oils.
Numerous compounds of carbon, hydrogen, and oxygen that are glycerides of fatty acids. Fats are the chief constituents of plant and animal fat, a major class of energy-rich food, and are soluble in organic solvents but not in water.
Animal tissue containing glycerol and fatty acids. Also used to describe someone who has too much fat and is therefor plump or obese.
A neutral lipid that is solid at room temperature.
A chemical compound containing one or more fatty acids. Fat is one of the three main constituents of food (the others are protein and carbohydrate). It is also the principal form in which energy is stored in the body.
any of the chemical esters that occur naturally and are not soluble in water
Full of body and flavor; fleshy.
A general term for a wide range of substances that are insoluble in water. They are essential in the diet but too much fat causes ill health. They play a number of diverse roles in the body, being the major component of cell membranes and a means of storing energy. It is recommended to get no more than 30% of our total daily calories from fat.
A Fat is one of the three major nutrient groups that provide energy to the body. Fat is derived from animal or plant oil sources. It is broken down by the body into simpler fats and are burned or stored in the body.
A major classification of foods that includes the fats found in meat, dairy products, cooking oils, etc.
A wine that feels and tastes full. Usually describes wines that are high in glycerol with low to average acidity.
One of the nutrients that supply calories to the body. The body needs only small amounts of fat. Foods contain different types of fat. Saturated fat, for example, is found in greatest amounts in food from animals, such as butter, cheese, milk, and cream, as well as meat and poultry skin. A few vegetable fats - coconut oil, cocoa butter, palm kernel oil, and palm oil - are also high in saturated fats. (Read about " Low Fat Food Tips")
is a source for long term energy and energy storage (as adipose tissue); necessary for absorption and transport of fat-soluble vitamins and constituent of hormones and cell membranes.
A lipid compound formed from one molecule of glycerol and three molecules of fatty acids. It is the body's most concentrated form of energy, and also serves to insulate from external temperature changes. It is stored within cells comprising adipose tissue.
Any of several organic compounds that yield fatty acids and glycerol upon saponification.
Butter, lard and cheese are examples of foods which are high in fat. Our bodies use fat to store energy.
One of the three main food energy sources; the other two are proteins and carbohydrates. Fat provides 9 calories per gram, more than double the caloric value of carbohydrates and proteins.
One of the three nutrients that supply calories to the body. Fat is a soft greasy substance. Total fat is the sum of saturated, monounsaturated, and polyunsaturated fats. Excess intake of fat, especially saturated fat, can increase the risk of heart disease and stroke.
A term used to describe paints which have a high oil content.
Often referred to as lipids, or triglycerides, one of the main food groups, containing nine calories per gram. It serves a variety of functions in the body, however a high percentage of body fat has been proven to be bad for you.
A substance that is stored as adipose tissue in the body. It contains glycerol and fatty acids and serves as a source of energy for muscles.
An essential nutrient that provides energy, energy storage, insulation and contour to the body; 1 gram fat = 9 kcals; Fat deposits surround and protect organs such as the kidneys, heart and liver. Fats are the primary substances of adipose tissue. A layer of fat beneath the skin, known as subcutaneous fat, insulates the body from environmental temperature changes thereby preserving body heat.
In cooking, usually refers to oil or butter. In food preparation, refers to, well, fat.
An animal or vegetable oil which will combine with an alkali to saponify and form a soap.
also known as adipose tissue. Animal tissue containing glycerol and fatty acids
Essential for organ protection, hormone balances, and as a long-lasting fuel source for low-intensity exercise. Dietary fats are classified as saturated (animal flesh, butter, margarine, processed and fried foods) and unsaturated (vegetable oils). It is suggested that you limit your fat intake to less than 30% of total calories.
Along with proteins and carbohydrates, one of the three nutrients used as energy sources by the body. The energy produced by fats is 9 calories per gram. Proteins and carbohydrates each provide 4 calories per gram. Total fat; the sum of saturated, monounsaturated and polyunsaturated fats. Intake of monounsaturated and polyunsaturated fats can help reduce blood cholesterol when substituted for saturated fats in the diet. A slang term for obese or adipose. In chemistry, a compound formed from chemicals called fatty acids. These fats are greasy, solid materials found in animal tissues and in some plants. Fats are the major component of the flabby material of a body, commonly known as blubber.
Stored as adipose tissue in the body, it serves as a concentrated source of energy for muscular work; a compound containing glycerol and fatty acids.
Organic compounds that are made up of carbon, hydrogen, and oxygen, it is the body's most concentrated source of energy. Like protein and carbohydrates, fat is a principal and essential component of the diet.
A concentrated energy source. Fat provides 9 calories per gram, more than twice as much energy as protein and carbohydrate. Fat also provides essential fatty acids, is an important component of cell structure, and transports vitamins, A, D, E and K.
One of the major food groups and an important part of our diet. Fats come under a number of names - lipids and triglycerides are the most common. A high percentage of body fat is bad for you.
Fat is a water-insoluble solid or semisolid compound that is one of the three sources of macro-nutrients (supplying calories) in food and essential for life. Fat insulates the body, ensuring temperature maintenance, supplies fatty acids and carries the fat-soluble vitamins A, D, E and K. When completely broken down in the body, a gram of fat yields about 9 calories.
Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups.
A compound consisting of glycerol and fatty acids. Click here for a detailed description.
Essential nutrient of body found in oils and meats; should comprise approximately 30% of calories in a runner's diet; overconsumption leads to increases in body fat; can be of three types: saturated, poly-unsaturated, and mono-unsaturated
Fat is derived from animal or plant oil sources. The body breaks fat into simpler fats which are used as an energy source by the body or stored as fat.
Esters of fatty acids and glycerol which are normally solid at room temperature.
A class of energy-rich food that comes from a substance found mainly in animal tissue and certain plants. There are 9 calories in each gram of fat — more than twice the calories in protein or carbohydrates. Return to previous page.
One of the three main nutrients in food. Foods that provide fat include butter, margarine, salad dressing, oil, nuts, meat, poultry, fish, and some dairy products. Excess calories are stored as body fat, providing the body with a reserve supply of energy.
(1) body fat: a tissue that provides insulation and a reserve supply of energy. Body fat also aids in the construction of cell membranes and the regulation of menstrual cycles. (2) dietary fat one of six nutrients needed to sustain human life. Dietary fats help transport certain vitamins through the digestive system. Dietary fat is found in meats, certain vegetables, and dairy products. An excessive level of dietary fat is regarded as a primary factor in the development of coronary heart and artery disease, cancer, and other illnesses.
adipose tissue of the body, which serves as an energy reserve.
A major source of energy in the diet. All food fats have 9 calories per gram. Fat helps the body absorb fat-soluble vitamins, such as vitamins A, D, E, and K, and carotenoids. Some kinds of fats, especially saturated fats, [see definition] may cause blood cholesterol to increase and increase the risk for heart disease. Other fats, such as unsaturated fats [see definition] do not increase blood cholesterol. Fats that are in foods are combinations of monounsaturated, polyunsaturated, and saturated fatty acids.
A type of caloric energy found in food, essential for a variety of body functions including organ protection, hormone balances, and as a long-lasting fuel source for low-intensity exercise. Dietary fats are classified as saturated (animal flesh, butter, margarine, processed and fried foods) and unsaturated (vegetable oils). Unsaturated fats are the preferred food for health reasons.
A concentrated source of dietary energy. Fat, or lipids, in the body act as components of cell membranes and hormones. Fat insulates some organs against damage (e.g. kidneys) and acts as an energy reservoir. Fats are triglycerides, made from glycerol and fatty acids.
an organic water-insoluble compound found naturally in animals and plant seeds; also called lipid.
A component of food that serves as a high-energy source and is high in calories.
A Fat is a mixture of triglycerides (see ) which is solid at normal temperatures.
Fills the mouth in a positive manner. The wine "feels" and tastes a little obvious and often lacks elegance but is prized by connoisseurs of sweet dessert wines. Not quite desirable in a late harvest Moselle Riesling, but appropriate in a classic Sauternes. Fatness/oiliness is determined by the naturally occurring glycerol content in the wine.
Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats" and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature.