Lesson 4 Outline_Lipid2

Lesson 4 Outline_Lipid2 - Lecture 2: Dietary Lipids &...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Lesson 4 1. Functions of Fat in Food -Flavor- aged cheese and butter cookies -Texture and Moistness- chocolate and baked goods -Heat Transfer- fries and chips =>overall function of fat is to serve as an energy source 2. Metabolism of Dietary Components Protein 4 cal/g=> excess is converted to fat Dietary Fat 9 cal/g => excess stored as body fat Carbs (sugars and starches)=> glucose energy, stored as glycogen in the liver => excess glucose converted to fat 3. Test Your Knowledge:  Which of the following statements is not  true? A. Fat is a concentrated source of energy for our bodies. B. Animal and plant-derived food products contain fat.  C. Our bodies absorb good fats and excrete the fats that are harmful. D. Fat is an important component in our diet. Which of the following ingredient terms would not  indicate a lipid component in a food? A. Partially hydrogenated corn oil B. High fructose corn syrup C. Mono- and diglycerides  D. Palm oil  Which of the following is true of fat-based emulsifiers? A.
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 03/30/2008 for the course FOOD SCI 120 taught by Professor Ingraham during the Spring '08 term at Wisconsin.

Page1 / 4

Lesson 4 Outline_Lipid2 - Lecture 2: Dietary Lipids &...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online