08_09-Fats _ Oils 4p

08_09-Fats _ Oils 4p - Animal & Plant Fats & Oils...

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1 Animal & Plant Fats & Oils aka Lipids Working defnition: Organic compounds (CHO) that do not mix with Water We will use the term lipids ± mostly ² Common food lipids ±at soluble vitamins: A, D, E, K Cholesterol Some plant pigments like beta-carotene ±lavor or volatile lipids (small molecules which are soluble in lipids) Roles of lipids — lecture topics Energy source Texture Essential Fatty acids ±at soluble vitamins: A, D, E, K Cholesterol Some plant pigments like beta-carotene ±lavor and ²avorings Heat transFer ( ± Frying ² ) Caloric Values Physicists ³ defnition: 1 calorie raises 1 gram oF water 1°C 1 kcal raises 1000 grams oF water 1°C (actually, modern physicists use Joules instead oF calories, but most nutritionists still use nomenclature related to calories)
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2 Carbohydrates 4 kcals/gram Proteins 4 kcals/gram Lipids 9 kcals/gram So we can say that Lipids have twice the amount of Kcalories as Carbohydrates* or Proteins. *digestible carbohydrates Caloric Values Caloric Values Nutritionists use the term Calorie (big C) to imply kcal Or in Europe - welcome to the metric system! 4.2 joules = 1 calories or 4.2 kilojoules (kj) = 1 kcal = 1 Cal Recommendations for Fat Intake Recommendations of the USDA ± Dietary Guidelines for Americans ² ref: fats Choose a diet low in fat, saturated fat, and cholesterol Eat less than 30% of total calories from fats and oils 2010 US Dietary Guidelines Limit your intake of Empty Calories. Empty Calories are from food components such as added sugars and solid fats that provide little nutritional value. Empty Calories are part of Total Calories.
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3 An example of ± low fat ² franks and “water” 3% fat (by weight) One frank = 112g Water = 89.5g Carbo+fat+prot = 22.5g %fat (dry weight) = 2.5/22.5 %fat (dw) = 11.1% 20% of calories from fat Role of Fats Energy source Texture Texture Textural modification in foods (Shortens protein network in bread & cake doughs) Smooth and moisten (baking) Crumbly textures Coatings Flavorful coatings Water resistant coatings
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4 Roles of Fats Energy source Texture Adipose tissue E.g. Marbling of meat USDA grading is based on fat distribution Prime Choice Select Standard Utility Cutter Roles of Fats Energy source Texture Essential fatty acids Essential fatty acids Are essential to proper metabolism Cannot be synthesized by the body (or at least in sufFcient amounts) Linoleic ( Ω 6) Linolenic ( Ω 3)
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5 Roles of fats Energy source Texture Essential fatty acids Fat soluble vitamins: A, D, E, K Cholesterol These topics are for nutrition classes… Sources of Cholesterol From foods we eat - Cholesterol is found in animals or meat.
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This note was uploaded on 03/10/2012 for the course FST 10 taught by Professor Jack during the Winter '08 term at UC Davis.

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08_09-Fats _ Oils 4p - Animal & Plant Fats & Oils...

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