{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}


biol_1322_ch5 - The Lipids Chapter 5 Ask Yourself 1 The...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
1 The Lipids Chapter 5 Triglycerides Phospholipids Sterols Ask Yourself 1. The body can store fat in virtually unlimited amounts. 2. Dietary cholesterol is found only in animal foods. 3. A person’s blood level of cholesterol is a predictor of that person’s risk of having a heart attack. 4. For the health of your heart, the fat you should avoid eating, most of all, is cholesterol. 5. The more monounsaturated fats you consume, the better it is for your health. T T T F F Ask Yourself 6. Fruits are essentially fat-free. 7. In general, the softest margarines are the most polyunsaturated. 8. Polyunsaturated fat has the same number of calories as saturated fat. 9. All foods that you eat should contain less than 10 percent of calories from saturated fat. 10. No one is free of atherosclerosis. T T T F T The Lipids: Fats and Oils Lipids: a family of compounds that includes triglycerides (fats and oils), phospholipids (lecithin), and sterols (cholesterol). Fats: lipids that are solid at room temperature. Oils: lipids that are liquid at normal room temperature. Functions of Lipids • Organ padding • Insulation • Energy • Hormone synthesis • Fat soluble vitamin absorption The Functions of Fats in Foods Satiety: the feeling of fullness or satisfaction that people feel after meals. • Fats in Foods: -Provide calories (9 calories per gram) -Provide satiety -Carry fat-soluble vitamins and essential fatty acids -Contribute aroma and flavor
Background image of page 1

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

View Full Document Right Arrow Icon
2 A Closer View of Fats Fatty acids: basic units of fat composed of chains of carbon atoms with an acid group at one end and hydrogen atoms attached all along their length. Triglycerides (try-GLISS- er-ides): the major class of dietary lipids, including fats and oils. A triglyceride is made up of three units known as fatty acids and one unit called glycerol. Glycerol (GLISS-er-all): an organic compound that serves as the backbone for triglycerides. THE TYPES OF FATTY ACIDS Saturated fatty acid: a fatty acid carrying the maximum possible number of hydrogen atoms (having no points of unsaturation). Saturated fats are found in animal foods like meat, poultry, and full-fat dairy products, and in tropical oils such as palm and coconut. THE TYPES OF FATTY ACIDS Unsaturated fatty acid: a fatty acid with one or more points of unsaturation. Unsaturated fats are found in foods from both plant and animal sources. Unsaturated fatty acids are further divided into monounsaturated fatty acids and polyunsaturated fatty acids. Monounsaturated fatty acid: a fatty acid containing one point of unsaturation, found mostly in vegetable oils such as olive, canola, and peanut. THE TYPES OF FATTY ACIDS Polyunsaturated fatty acid: (sometimes abbreviated PUFA) a fatty acid in which two or more points of unsaturation occur, found in nuts and vegetable oils such as safflower, sunflower, and soybean, and in fatty fish. Polyunsaturated Fatty Acids
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

Page1 / 8

biol_1322_ch5 - The Lipids Chapter 5 Ask Yourself 1 The...

This preview shows document pages 1 - 3. Sign up to view the full document.

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