Lipid outline

Lipid outline - LECTURE 3 FAT 0.

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LECTURE 3 FAT 0.    9   calories/gram-most concentrated source of calorie 1. Also known as: Tryglyceride (TG) – major form of the  body fat  2. 57% of all Americans eat meals away from home… usually means ^fat, ^saturated fat, ^cholesterol *We need very little fat Function of Fat (Acts as energy reserve) 3. Provides: Energy 4. Carry: Fat soluble vitamins (A,D,E,K) 5. Healthy hair and skin 6. Protects: Organs (ex. Kidney by back fat) 7. Insulation 8. Hormones and cell membranes Types of Fat 9. Triglycerides (Fats and oils) 10. Phospholipids: Component of cell memories 11. Sterols- compound containing steroid structure 0. Cholesterol : waxy substance that does not dissolve in water ,considered to be lipid, also forms certain hormone- BILEACIDS *Bileacid: type of emulsifier, prepare fat for digestion and absorption, allows fat to mix in water
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1. Plant Sterols (Phytosterod) *phyto has health benefits 12. Fatty Acids (basic unit of fat) 2. 2 types: 0. Saturated, Unsaturated *They differ from one another in a number of carbons or chain link, number of hydrogens or degree of saturation. Types of Fatty Acids 13. Saturated Fatty Acid 0. NO Double Bonds (all carbon) 1. Solid at room temperature 2. Animal Products *the more hydrogen, the more stronger fat Types of Fatty Acids 14. SATURATED Fats (They are found on animal products) 3. Butter, lard, fat in meat – (white strips on strip steak, t-bone steak ) 4. Coconut oil , Palm Kernel Oil (saturated fats are from animal products, but there two are exception) *Artery clogging Types of Fatty Acids
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15. Unsaturated Fatty Acid 0. Double bond-point of unsaturation (vulnarable to oxidation (O2 attacks); rancid 1. Liquid at room temp. ( not solid) 2. Plant   Types of Fatty Acids 16. Monosaturated fatty acid (MUFAS) 5. 1 double bond ( 1 part of unsatrutation) 6. Found in olive oil, canola oil, olives and avocado Types of Fatty Acids 17. Poliunsaturated fatty acid 7. 2 or more double bonds ( 2 or more parts of unsaturation) 8. Found in corn and soybean oil, nuts, seeds and fish oil *The more double bonds fat has, the more vulnerable fat is to Oxygen attack – tend to get spoiled Food Sources 1tsp canola oil: 14g fat Hydrogenation of Fatty Acids 18. Hydrogenation : Adding hydrogen to an unsaturated fatty acid Convert into partially hydrogenated fat liquid into more solid fat.
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19. Example: vegetable oil margarine 20. unsaturated saturated UNSATURATED VEGETABLE OIL (LIQUID) -> ADD HYDROGEN UNDER PRESSURE -> PARTIALLY HYDROGENATED : They are not healthy! Hydrogenation
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This note was uploaded on 03/22/2011 for the course NTR 101 taught by Professor Chabot during the Spring '11 term at Buffalo State.

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Lipid outline - LECTURE 3 FAT 0.

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