Ch. 5 SG - Nutrition

Ch. 5 SG - Nutrition - NutritionStudyGuide(Ch.5)...

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Nutrition Study Guide (Ch.5) Chapter Five – Lipids Lipids:  fat and fat-like substances; insoluble in water; soluble in fat solvents Triglycerides:  fat in the body/blood; composed of one glycerol and 3 fatty acids; made essentially of  carbon, hydrogen, and oxygen Fatty Acids Short chain = 2-6 carbons Medium chain = 8-12 carbons Long chain = 16-20 carbons Saturated Fat:  “Bad Fat”; each carbon chain is attached to a hydrogen molecule; acts like cholesterol and  raises cholesterol level in blood; contributes to atherosclerosis (hardening of the arteries) Examples:  all animal products, butter, lard, palm oil, coconut oil, palm kernel oil Unsaturated Fat:  “Good Fat”; carbon, hydrogen bonds are incomplete; have one or more double bonds in  the carbon chain Plant oils, plant oil items, margarine, olives, peanut butter Unsaturated fats that are monounsaturated fatty acids have NO effect on cholesterol Polyunsaturated fatty acids (PUFAs) more than one double bond, help lower cholesterol Hydrogenation (BAD):  manufacturing breaks the double bonds into single bonds and the fat becomes  more solid or saturated  Cholesterol:  cross between alcohol and a fat; synthesized by all body tissues
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Nutrition Study Guide (Ch.5)  Produces bile Precursor of Vit D Structural component of brain and coating of nerves Prevents water from soaking through hands
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This note was uploaded on 02/13/2011 for the course NUR 00001 taught by Professor Abc during the Spring '11 term at Cornell.

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Ch. 5 SG - Nutrition - NutritionStudyGuide(Ch.5)...

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