Reivew for FSN test - IN unit 4 you learned that lipids...

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IN unit 4 you learned that lipids include fats and oils, although you have seen much advertisement about low fat and fat free foods we have to remember that the most important function of fat is giving a concentrated form of energy for storage and then for building substances necessary for life 95% of fats in foods is in the form of triglycerides that’s a molecule of glycerol with 3 fatty acids, those fatty acids may be saturated(remember) as in dairy foods, blue cheese salad dressing, alfredo , the dark meat of poultry have much more total fat then the white, remember it is saturated, no another group of fatty acids are unsaturated also found in animal products but also come from plants, you learned that there a monounsaturated fatty acids such as olive oil and canoila oil those are the oils we use to salad dressing and cook, there now also be polyunsaturated like in corn, peanut, soy oils. The degree of saturation of fatty acids affects the temperature at which the fat melts. The essential fatty acids that cannot be made in the body is lenoleic and lenolenic. Lenoleic is found in vegetable oil such as corn, cotton seed, soy, and sunflower. Lenolenic is found in oils like canola and flax seed and walnuts and wheat germ but a lot of it is found in fish like the omega-3 fatty acids. The carbon has four handles and that in a saturated fat in filled to capacity with hyrdroden where as there a double bond between some carbons in the unsaturated fatty acids and that where the partially hydronated fats come in industry has came up with a process to force hydrogen into oil. Partial hydroination makes a fat harder and it also forms an unusual shape that produces and trans configuration we talk about trans fat a good deal lately, you need to remember that is the partially hydroated fat that has a harder compostion and a harder shape and has a unusal shape that the cell does not recognize as much. This process of hyronation is is ept to occur in many of our convenience foods since it extends the shelf life preventing rancidity, but it is believed by many researchers that trans fatty acids present a risk of developing heart disease by increasing the low density lipoproteins and decreasing the high density lipoproteins. Learn some common foods that trans fatty acids such as French fries, fried chicken, chips of all kinds, some crackers, products that are made from fat that have been hydroated, biscuits, donuts, cakes. Another lipid we studied included lesophin which is made in the body and is in many foods such as soy eggs and peanuts, no need to take supplements. Still another form of lipids in sterol with cholesterol on that is made in the body and is also found in foods. Lesophin is needed as an emulsifier while cholesterol functions elicit in a slide and you need to remember that cholesterol forms the vitamin D because it’s the substance right under the skin that helps us form our vitamin D, cholesterol is also necessary for bile and many of our hormones so it is a substance that we can make in our body from
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Reivew for FSN test - IN unit 4 you learned that lipids...

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