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chapter5 - CH APT ER 5 LI PI D S Tr i gl ycer i des...

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CHAPTER 5 LIPIDS Triglycerides Phospholipids Sterols “LI PI DS ARE ABSOLUTEY NECESSARY, AND SOME LI PI DS MUST BE PRESENT I N YOR FOODS I F YOU ARE TO MAI NTAI N GOOD HEALTH” (p.138, 10 th Ed)
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SATURATED FATS IN THE U.S. DIET Fats pack tightly together without water. Relative to carbohydrate, much more fat can be stored 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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DI GESTI ON 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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TRI GLYCERIDES 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 SATURATI ON?
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