Nutrition Study
Three types of lipids in foods: 1) Triglycerides
Composed of: * Three fatty acid molecules * Fatty acids are long chains of carbon atoms surrounded by hydrogen atoms. * One glycerol molecule * Glycerol is a three-carbon alcohol that is the backbone of a triglyceride Stored in fat cells
- Unsaturated fatty acids: - Do not stack well together - Liquid at room temp - Present in plants oils
Hydrogenation: the addition of hydrogen atoms to unsaturated fatty acids - Converts liquid fats (Oils) into a more solid form - Used to create margarine from oils - Often creates trans fatty acids (extremely bad)
Trans fatty acids: - Are detrimental to health - Change the way our cell membranes function - Reduce the removal of cholesterol from the blood.
Essential fatty acids:
- Two fatty acids cannot be made in the body and must be obtained from food: - Linoleic Acid (Omega-6 fatty acid), found in veggies and nut oils. - Alpha-linoleic acid (Omega-3 fatty acid), found in veggies, but highest in fish and fish oils.
2) Phospholipids are:
- Composed of glycerol, two fatty acids, and phosphate
- Soluble in water!!!!!!!! Helps lipoproteins (Chylomicrons) absorb into the body!
- Manufactured in our bodies so they are not required in our diet
- Are critical component of cell membranes.
3) Sterols: Lipids containing multiple rings of carbon atoms - Are essential components of cell membranes and many hormones - Are manufactured in our bodies and therefore are not essential components of our diet - Include cholesterol
- Fats provide 9 kcal per gram - Much of the energy used during rest comes from rest.
- Fat- Soluble vitamins - Vitamins A, D, E, and K are soluble in fat; fat is required for their transport.
- Enzymes in the mouth and stomach can digest only about 10 % of the fats present.
- Most digestion of fats beings in the small intestine.
- As fat enters the small
Composed of: * Three fatty acid molecules * Fatty acids are long chains of carbon atoms surrounded by hydrogen atoms. * One glycerol molecule * Glycerol is a three-carbon alcohol that is the backbone of a triglyceride Stored in fat cells
- Unsaturated fatty acids: - Do not stack well together - Liquid at room temp - Present in plants oils
Hydrogenation: the addition of hydrogen atoms to unsaturated fatty acids - Converts liquid fats (Oils) into a more solid form - Used to create margarine from oils - Often creates trans fatty acids (extremely bad)
Trans fatty acids: - Are detrimental to health - Change the way our cell membranes function - Reduce the removal of cholesterol from the blood.
Essential fatty acids:
- Two fatty acids cannot be made in the body and must be obtained from food: - Linoleic Acid (Omega-6 fatty acid), found in veggies and nut oils. - Alpha-linoleic acid (Omega-3 fatty acid), found in veggies, but highest in fish and fish oils.
2) Phospholipids are:
- Composed of glycerol, two fatty acids, and phosphate
- Soluble in water!!!!!!!! Helps lipoproteins (Chylomicrons) absorb into the body!
- Manufactured in our bodies so they are not required in our diet
- Are critical component of cell membranes.
3) Sterols: Lipids containing multiple rings of carbon atoms - Are essential components of cell membranes and many hormones - Are manufactured in our bodies and therefore are not essential components of our diet - Include cholesterol
- Fats provide 9 kcal per gram - Much of the energy used during rest comes from rest.
- Fat- Soluble vitamins - Vitamins A, D, E, and K are soluble in fat; fat is required for their transport.
- Enzymes in the mouth and stomach can digest only about 10 % of the fats present.
- Most digestion of fats beings in the small intestine.
- As fat enters the small