Fats.07w - Fats Food Sources Forms Metabolism Dennis Miller...

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    Fats Food Sources, Forms, Metabolism Dennis Miller
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    Quiz on Thursday, Feb. 15 Units 3, 6, 18 Lectures Feb. 6, 8, 13
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    Required reading: Feb. 13. Nutrition Now :  Unit 18 Feb. 15. Nutrition Now :  Unit 19
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    Lipids Compounds that are: insoluble in water soluble in organic solvents: ether, chloroform,  hexane Includes: cholesterol fats and oils fat soluble vitamins (D, E, K, A)
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    Fats  Solid at room  temperature Butter  Margarine Shortening Beef tallow Lard “Oil” used in deep-fat  fryers
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    Oils Liquid at room  temperature Olive oil Soybean oil Corn oil Sunflower oil Coconut oil Canola oil
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    Fat Concentrated source of energy 9 kcal/g Necessary for absorption of fat soluble  vitamins Adds flavor and texture to foods Gives feeling of satiety Source of essential fatty acids
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    Fatty Acids Building blocks of fats.   saturated (no double bonds) monounsaturated (one double bond) polyunsaturated (two or more double bonds).   Linoleic and alpha-linolenic acids are  essential nutrients
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    Saturated fatty acids contain maximum  possible number of hydrogen atoms Stearic Acid (Saturated) H 3 C H 2 C C H 2 H 2 C C O H O C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2
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    Unsaturated fatty acids contain fewer  hydrogens so they have double bonds H 3 C H 2 C CH 2 H 2 C C O H O CH 2 H 2 C CH 2 H 2 C C C C H 2 H 2 C C H 2 H 2 C C H 2 H 2 C C H 2 H H Oleic acid (cis, monounsaturated)
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