5 Fats - FATS The good and the bad Lecture 5 February 7,...

Info iconThis preview shows pages 1–13. Sign up to view the full content.

View Full Document Right Arrow Icon
FATS The good and the bad Lecture 5 February 7, 2008 Dr. Quadro
Background image of page 1

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

View Full DocumentRight Arrow Icon
Department of Food Science Lecture 5 – February 7, 2008 Six Classes of Nutrients Carbohydrate Protein Fat Vitamins Minerals Water
Background image of page 2
Department of Food Science Lecture 5 – February 7, 2008
Background image of page 3

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

View Full DocumentRight Arrow Icon
Department of Food Science Lecture 5 – February 7, 2008 Satiety: the feeling of fullness or satisfaction that people feel after meals. Fats slow the rate at which the stomach empties.
Background image of page 4
Department of Food Science Lecture 5 – February 7, 2008 Fat in cells After eating, the body stores some fat as an energy reserve. The body has unlimited potential to store fat. Excess carbohydrate and protein can be converted to fat, but they cannot be made from fat. One pound of body fat is worth 3,500 calories.
Background image of page 5

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

View Full DocumentRight Arrow Icon
Department of Food Science Lecture 5 – February 7, 2008 Adipocytes = Fat Cells Store triglycerides Distribution - to some extent sex-dependent Female Male lower body intra-abdominal back side and thighs around waist and shoulders around mammary glands The fatty acid composition dependent on the fat composition of the average food intake Can test adipocytes to get accurate impression of average dietary fat intake of the last six months
Background image of page 6
Department of Food Science Lecture 5 – February 7, 2008 Lipids: a family of compounds that includes: Triglycerides (fats and oils) Phospholipids (lecithin) Sterols (cholesterol) Obvious sources of fat are oil, butter, margarine and shortening. Other foods contributing fat include meat, nuts, mayonnaise, salad dressings, eggs, bacon, gravy, cheese, ice cream and whole milk.
Background image of page 7

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

View Full DocumentRight Arrow Icon
Department of Food Science Lecture 5 – February 7, 2008 Fat Structure - Triglycerides OH C C OH C OH H H H H H Glycerol Diglyceride Fatty Acid Monoglyceride Fatty Acid Fatty Acid Fatty Acid Fatty Acid Fatty Acid Triglyceride
Background image of page 8
Department of Food Science Lecture 5 – February 7, 2008 Fatty Acids A class of compounds with a long hydrocarbon chain and a terminal carboxyl group Terminal Carboxyl Terminal Carboxyl
Background image of page 9

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

View Full DocumentRight Arrow Icon
Department of Food Science Lecture 5 – February 7, 2008 Naming Fatty Acids Length of chain (# carbons usually even) 16 and 18 are most common Number of double bonds degree of saturation (monounsaturates, polyunsaturates) the exact position of these double bonds Configuration – isomerization Cis Trans
Background image of page 10
Department of Food Science Lecture 5 – February 7, 2008 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.
Background image of page 11

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

View Full DocumentRight Arrow Icon
Science Lecture 5 – February 7, 2008 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
Background image of page 12
Image of page 13
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 46

5 Fats - FATS The good and the bad Lecture 5 February 7,...

This preview shows document pages 1 - 13. Sign up to view the full document.

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