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Unformatted text preview: HNF 150 Learning Objectives Weeks 6 Reading: Chapter 5; CSPI Trans Fats article 1. Lipids and CVD 1. Terms/concepts • Satiety – the perception of fullness that lingers in the hours after a meal and inhibits eating until the next mealtime. Satiety generally determines the length of time between meals. • Essential Fatty Acid – fatty acids that the body needs but cannot make in amounts sufficient to meet psychological needs. • Usefulness of Fats i. Fats in the body 1. Energy stores 2. Muscle fuel 3. Emergency reserve 4. Padding 5. Insulation 6. Cell membranes 7. Raw materials ii. Fats in food 1. Nutrient 2. Energy 3. Transport 4. Raw materials 5. Appetite 6. Satiety 7. Texture • Triglycerides – Also called triacylglyerols) 1 of the 3 main classes of dietary lipids and the chief form of fat in foods and in the human body. A triglyceride is made up of 3 units of fatty acids and 1 unit of glycerol. • Fatty Acid Chain Length – • Fatty Acid Saturation – • Hydrogenation – the process of adding hydrogen to unsaturated fatty acids to make fat more solid and resistant to the chemical change of oxidation • Phospholipid - 1 of the 3 main classes of dietary lipids. These lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of 1 of the fatty acids. Phosolipids are present in all cell membranes *Given the terms/concepts, be able to provide the definition of the term according to the readings and lecture notes. Given a definition of the term/concept and/or an example, be able to state the term. • Sterol – 1 of the main classes of dietary lipids. Sterols have a structure similar to that of cholesterol • Cholesterol – a member of the group of lipids known as sterols; a soft, waxy substance made in the body for a variety of purposes and also found in animal-derived foods • Pancreas – an organ with 2 main functions. 1 is an endocrine function – the making of hormones such as insulin, which it releases directly into the blood (endo means “into” the blood). The other is an exocrine function – the making of digestive enzymes, which it releases through a duct into the small intestine to assist in digestion (exo means “out” into a body cavity or onto the skin surface) • Bile – a cholesterol-containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed. It emulsifies fats and oils to ready them for enzymatic digestion • Gallbladder - a pear-shaped, muscular sac attached to the undersurface of the right lobe of the liver, in which bile is stored and concentrated • Emulsification - the process of mixing lipid with water by adding an emulsifier • Lipoprotein – clusters of lipids associated with protein, which serve as transport vehicles for lipids in blood and lymph. Major lipoprotein classes are the chylomicrons, the VLDL, the LDL and the HDL • Micelle - a unit of structure built up from polymeric molecules or ions: as...
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This note was uploaded on 02/07/2011 for the course HNF 150 taught by Professor Thurston during the Spring '07 term at Michigan State University.
- Spring '07