of lipids (fats) and the role of each in nutritional health. 4. Explain how lipids are digested and absorbed. 2. Distinguish between fatty acids and triglycerides. 5. Name the classes of lipoproteins and classify them according to their functions. 3. Differentiate among saturated‚ monounsaturated‚ and polyunsaturated fatty acids in terms of structure and food sources. 6. List the function of lipids‚ including the two essential fatty acids. 7. Discuss the implications of various fats‚ including
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aciAwareness on trans fats among selected food service operators K.M.Amila Sidheeka‚ S.Thilagamani Department of Food Service Management and Dietetics‚ Avinashilingam Institute For Home Science and Higher Education for Women – University‚ Coimbatore – 641043‚ Tamil Nadu ABSTRACT Food options‚ choices and eating behaviours are influenced by a complex number of factors including the nationality‚ culture‚ community‚ family and the individual’s food likes and dislikes and are affected by global
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article imply that the current finding wipes out all that has gone before it? Can you detect a broad understanding of nutrition on the writer’s part? From what clues? For example‚ an article about folate and heart disease should say that saturated fat probably plays the major nutrition role in heart disease development. I believe the author’s understanding of previously reported findings to be: 3. Does the article mention whether the research results under discussion are published
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development of cardio-vascular diseases. Recommendations of international agencies like WHO (World Health Organisation) & PAHO (Pan American Health Organisation) have urged for the replacement of trans fatty acids in manufactured food with unsaturated fat. Recognizing the changing global trends & health benefits of removing transfats‚ Britannia is the first Bakery brand in India to remove transfats from its products. Almost all the baked products in its portfolio are manufactured without
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part of the cell membrane. 3. What two hormones are lipids? Estrogen and testerone 4. What are two examples of lipids? Fats and oils. 5. At what stage of matter are they held at in room temperature? Fats are solid at room temperature‚ and oils are liquid at room temperature. 6. What are foods of each example? Fats: butter‚ tard (animal fat); Oils: Olive Oil‚ Corn Oil (plant fats) 8. What makes up cell membranes (type of lipids)? Phospholipids and cholesterol make up cell membranes. 9. What are
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include proteins‚ fats and oils‚ carbohydrates‚ vitamins‚ minerals and water(2cm3). Lipids (fats and oils: 10%-20%) Soluble in non-polar solvents. Fats‚ which are made from the elements carbon‚ hydrogen and oxygen‚ provide a more concentrated energy source than carbohydrates. The carbon atoms are less oxidized as the molecules have fewer oxygen atoms in their molecules and so more energy is released when the molecules are completely oxidized to carbon dioxide and water. The fat stored in adipose
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Nutrition Myth Paper: All Fats are Bad Society has given fats horrible reputations‚ making it seem like “All Fats are Bad.” Yes‚ most of us have a negative reaction when hearing the word "fat" - it does not matter the context in which we hear‚ see or read this second "f" word. We think that all the phrases that contain this word or make reference to it must be a bad‚ unhealthy thing. However‚ biologists have proven us that things are not that black-and-white as they may seem. Try taking into account
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or fat tissue‚ and can be broken down in our bodies to form an energy called ATP. To do so‚ the lipid molecule is dissected into its base pieces‚ glycerol and fatty acids. Each of the fatty acids is then broken down into two-carbon pieces and acetyl CoA is formed from each carbon piece. Each acetyl CoA molecule enters into a series of chemical reactions called the citric acid cycle and ultimately produces 12 ATP (Hudon-Miller‚ 2013). A comparison between saturated and unsaturated fatty
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Biochemistry Task 5 Shannon Alford Lipid Storage Molecule Conversion to ATP Lipids (also known as fats) are nonpolar‚ insoluble molecules gained within the body trough digestion of food. Triglycerides‚ a type of lipid that serve as storage units for energy have 3 fatty acid chain tails made up of carboxylic acid and a fatty carbon chain attached to a glycerol backbone. These molecules can be saturated or unsaturated contingent on the bond types and hydrogen number in the molecule. Anytime a fatty acid is
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However‚ a few nutrients that I was over consuming were protein‚ saturated fat‚ cholesterol‚ and vitamins B2 and B12. Other than cholesterol‚ all the consumption values for the other nutrients were at 200% or more. For vitamin B2 and B12‚ this was not too concerning‚ because no upper limit for these vitamins have been set yet‚ for toxic side effects from these vitamins have yet to be documented. The high levels of saturated fats and cholesterol in my diet most likely stem from the high amount of animal
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