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chapter 5 with notes

chapter 5 with notes - CHAPTER 5 LIPIDS Triglyce s ride...

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CHAPTER 5 LIPIDS Triglycerides Phospholipids Sterols “LIPIDS ARE ABSOLUTEY NECESSARY, AND SOME LIPIDS MUST BE PRESENT IN YOR FOODS IF YOU ARE TO MAINTAIN GOOD HEALTH” (p.138, 10 th Ed)
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SATURATED FATS IN THE U.S. DIET Fats pack tightly together without water. Relativeto carbohydrate, much morefat can bestored in a small space.
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WHY DO WE NEED FAT? Chief storage form of energy-survival Pads/protects vital organs Insulates body from extreme temperatures Needed for certain nutrient absorption (vit.ADEK) Important part of cell membrane Gives food flavor and aroma, stimulates eating lends tenderness to foods Slows stomach emptying and satiety
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DIGESTION OF FATS Done primarily in small intestine Bile mixes with fat particles (emulsifies) Pancreatic enzymes break fat down even further for absorption Chylomicrons (proteins+lipids) that transport food fats through body fluids to liver and other tissue 98% of triglycerides are absorbed in a healthy person.
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TRIGLYCERIDES Are made from fatty acids (3 + glycerol) - Saturated -Monounsaturated -Polyunsaturated If short-chain Fas= softer and melt easier
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HOW A TRIGLYCERIDE IS FORMED
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WHAT IS SATURATION?
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