SMHM 5 - LIPID Introduction .Fatisone...

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

View Full Document Right Arrow Icon
LIPID Introduction Lipid is a name for a group of organic compounds that are insoluble in water. Fat is one type of lipid that, in nature, is found as a triglyceride in oils and fats. Most foods contain more than one type of triglyceride (polyunsaturated, monounsaturated, or saturated). Butter, for example, is 66% saturated and 34% unsaturated fat. Other lipids include phospholipids, sterols, and cholesterol. Digestion of fat occurs in the small intestine. Bile, provided by the liver and gall bladder, emulsifies fat and makes digestion possible. Lipase, an enzyme secreted by the pancreas, breaks a triglyceride into a monoglyceride and two fatty acids, which are passively absorbed in cells lining the small intestine. A fatty acid consists of a chain of carbon atoms, some of which may be linked with single bonds and some with double. Fatty acids with all single bonds are "saturated;" those with double bonds are "unsaturated." Degree of saturation has health implications. Saturated fatty acids are associated with an increased risk of heart disease, whereas monounsaturated and polyunsaturated fatty acids are associated with a decreased risk. There are two essential fatty acids that the body is incapable of manufacturing that must be consumed in the diet. They are linoleic acid and alpha­ linolenic acid, both of which are found in vegetable oils. To traverse the bloodstream, triglycerides form lipoproteins. An elevated Low Density Lipoprotein (LDL) level is associated with increased risk of heart disease. Conversely, an adequate level of High Density Lipoprotein (HDL) is associated with a deceased risk of heart disease. A fat that is a liquid at room temperature is an “oil” while one that is solid is a "fat." At nine Calories per gram, fat makes a substantial contribution to daily Calorie intake. Trans fats are formed when polyunsaturated fatty acids are hydrogenated. Diets containing trans fats have been associated with adverse health affects. Recently, food manufacturers have removed trans fats from many processed foods. The best approach is to reduce overall fat consumption. Although fat is an important nutrient, moderation in consumption is recommended.
Background image of page 1

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

View Full DocumentRight Arrow Icon
Learning Outcomes Recognize the differences between triglycerides, phospholipids, sterols and cholesterol Explain the steps of fat digestion Describe the role of bile in fat digestion Show how the pancreas participates in fat digestion by providing lipase Correlate fatty acid saturation with double carbon­to­carbon bonds Differentiate between saturated and unsaturated fatty acids and relate this to health risks and benefits List essential fatty acids Match essential fatty acids to food sources Describe how phospholipids function as emulsifiers Make recommendations for healthy cholesterol intake Recognize LDL and HDL and match each to health benefit or risk Explain how fats become rancid and describe health implications Describe how trans fats are formed
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.

This note was uploaded on 02/08/2011 for the course SMHM 1450 taught by Professor Craft during the Spring '08 term at North Texas.

Page1 / 10

SMHM 5 - LIPID Introduction .Fatisone...

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

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