NTR_300_Lipids - Fundamentals of Nutrition The Lipids:...

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1 Fundamentals of Nutrition The Lipids: Fats, Oils, Phospholipids, and Sterols NTR 300 Dr. WH Turnbull Unless otherwise stated, all slides and information are derived from: Food Nutrition & Diet Therapy and Krause's Food & Nutrition Therapy, 11th 12th Edns ., 2004 & 2008. By Perspectives in Nutrition, 7th Ed., 2007. By Wardlaw & Hampl, Publ. Mc Graw Hill
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2 Objectives To have a basic knowledge of lipids, including essential fatty acids, their physical properties, fat digestion and absorption; transport and metabolism; the role that fat plays in the diet and the body; its requirements and food sources; alternative fats (or substitutes); cholesterol; trends in dietary fat use; and how fat is related to some chronic diseases.
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3 Lipids A family of compounds soluble in organic solvents but not in water. 3 Classes of Lipids 1. Triacylglycerols - comprise 95% of all lipids in foods and the human body. 2. Phospolipids 3. Sterols
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4 Role of Lipids Fat is the body’s chief storage form from food eaten in excess of energy requirements. Cushions/protects vital organs. Protects body from temperature extremes. Carrier of fat soluble vitamins A,D,E, and K. Provides essential fatty acids - used as raw materials in manufacturing needed molecules = major material in cell membranes.
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5 Sterols Cholesterol (Chol) is a type of sterol; a soft waxy substance made in the body; found in animal-derived foods. Other sterols are vitamin D, steroid and sex hormones. High blood Chol levels may be indicative of cardiovascular disease (CVD) or coronary heart disease (CHD). • common CVD forms: atherosclerosis and hypertension.
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6 Triacylglycerols (Tg) Are one of the 3 classes of lipids; chief form of fat in foods and the body. Comprised of 3 units of fatty acid and one unit glycerol. Represent 95% of all lipids in the diet and body.
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7 Phospholipids Are lipids that are similar to Tgs, but each has a phosphorus-containing acid in place of one of the fatty acids. Phospholipids are present in all cell membranes. Example: Lecithin is a phospholipid manufactured by the liver; found in many foods and are a major constituent in cell membranes.
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8 Difference Between Fats and Oils Fats : lipids that are solid at room temperature. Oils : lipids that are liquid at room temperature.
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9 Usefulness of Fats in Food Provide more energy per gram (9 kcal/g) than carbohydrate or protein. Enhance food’s flavor, aroma, tenderness. Contribute to satiety, which is the feeling of fullness or satisfaction felt after eating a meal.
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Triglycerides: Fatty Acids and Glycerols Fatty acids (FA) are organic acids composed of carbon chains of various lengths. Each FA has an acid end and hydrogen atoms are attached to all of the carbon atoms of the chain. Glycerol
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NTR_300_Lipids - Fundamentals of Nutrition The Lipids:...

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