Fats.09w - Fats Food Sources, Forms, Metabolism Dennis...

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Fats Food Sources, Forms, Metabolism Dennis Miller
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Quiz on Thursday, Feb. 12 Units 3, 6, 18 Lectures Jan. 29, Feb. 3,5, & 10
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Required reading: Feb. 10. Nutrition Now : Unit 18 Feb. 12. Nutrition Now : Unit 12
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Lipids Compounds that are: insoluble in water soluble in organic solvents: ether, chloroform, hexane Includes: cholesterol fats and oils fat soluble vitamins (D, E, K, A)
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Fats Solid at room temperature Butter Margarine Shortening Beef tallow Lard “Oil” used in deep- fat fryers
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Oils Liquid at room temperature Olive oil Soybean oil Corn oil Sunflower oil Coconut oil Canola oil
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Fat Concentrated source of energy 9 kcal/g Necessary for absorption of fat soluble vitamins Adds flavor and texture to foods Gives feeling of satiety Source of essential fatty acids
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Fatty Acids Building blocks of fats. saturated (no double bonds) monounsaturated (one double bond) polyunsaturated (two or more double bonds). Linoleic and alpha-linolenic acids are essential nutrients
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Saturated fatty acids contain maximum possible number of hydrogen atoms Stearic Acid (Saturated) H 3 C H 2 C C H 2 H 2 C C O H O C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2
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Unsaturated fatty acids contain fewer hydrogens so they have double bonds H 3 C H 2 C CH 2 H 2 C C O H O CH 2 H 2 C CH 2 H 2 C C C C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2 H H Oleic acid (cis, monounsaturated)
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This note was uploaded on 05/04/2009 for the course FD SC 150 taught by Professor Gravani&miller during the Spring '07 term at Cornell University (Engineering School).

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Fats.09w - Fats Food Sources, Forms, Metabolism Dennis...

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