chapter5 - CH APTER 5 LI PI DS Triglycerides Phospholipids...

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Unformatted text preview: CH APTER 5 LI PI DS Triglycerides Phospholipids Sterols LI PI DS ARE ABSOLUTEY N ECESSARY, AN D SOME LI PI DS MUST BE PRESEN T I N YOR FOODS I F YOU ARE TO MAI N TAI N GOOD H EALTH (p.138, 10 th Ed) SATURATED FATS I N TH E U.S. DI ET Fats pack tightly together without water. Relative to carbohydrate, much more fat can be stored in a small space. WH Y DO WE N EED FAT? Chief storage form of energy-survival Pads/ protects vital organs I nsulates body from extreme temperatures Needed for certain nutrient absorption (vit.ADEK) I mportant part of cell membrane Gives food flavor and aroma, stimulates eating lends tenderness to foods Slows stomach emptying and satiety 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. TRI GLYCERI DES Are made from fatty acids (3 + glycerol)-Saturated-Monounsaturated-Polyunsaturated I f short-chain Fas= softer and melt easier H OW A TRI GLYCERI DE I S FORMED WH AT I S SATURATI ON ?...
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This note was uploaded on 07/01/2011 for the course NTR 101 taught by Professor Hendry during the Spring '10 term at Holyoke CC.

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chapter5 - CH APTER 5 LI PI DS Triglycerides Phospholipids...

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