New User Special Price Expires in

Let's log you in.

Sign in with Facebook


Don't have a StudySoup account? Create one here!


Create a StudySoup account

Be part of our community, it's free to join!

Sign up with Facebook


Create your account
By creating an account you agree to StudySoup's terms and conditions and privacy policy

Already have a StudySoup account? Login here

FOS2001 Man's Food Module 3 Lesson 9

by: Haley Kairab

FOS2001 Man's Food Module 3 Lesson 9 CCJ3024

Marketplace > University of Florida > Criminology and Criminal Justice > CCJ3024 > FOS2001 Man s Food Module 3 Lesson 9
Haley Kairab

Preview These Notes for FREE

Get a free preview of these Notes, just enter your email below.

Unlock Preview
Unlock Preview

Preview these materials now for free

Why put in your email? Get access to more of this material and other relevant free materials for your school

View Preview

About this Document

These notes cover all of Module 3 Lesson 9.
Advanced Principles of Criminology Justice
Dr. Marvin Krohn
Class Notes
Man's Food, Science
25 ?




Popular in Advanced Principles of Criminology Justice

Popular in Criminology and Criminal Justice

This 4 page Class Notes was uploaded by Haley Kairab on Wednesday February 24, 2016. The Class Notes belongs to CCJ3024 at University of Florida taught by Dr. Marvin Krohn in Fall 2016. Since its upload, it has received 57 views. For similar materials see Advanced Principles of Criminology Justice in Criminology and Criminal Justice at University of Florida.

Similar to CCJ3024 at UF

Popular in Criminology and Criminal Justice


Reviews for FOS2001 Man's Food Module 3 Lesson 9


Report this Material


What is Karma?


Karma is the currency of StudySoup.

You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!

Date Created: 02/24/16
FOS2001 Man's Food Module 3 Lesson 9   FATS - Introduction of the Fat Nutrient   Terms (you do not need to have these memorized for the exam - just be aware of them)   •  Alpha­linolenic acid  ­ a polyunsaturated essential fatty acid; part of the omega­3 fatty acid  family •  Bile  ­ a secretion that emulsifies fat into smaller globules that allows enzymes to break  down fat •  Chylomicron   ­ a type of lipoprotein that carries digested fat and other lipids through the  lymph system into the blood •  Diglyceride  ­ a glycerol with only two attached fatty acids •  Emulsifier  ­ a compound that keeps two incompatible substances (like oil and water) mixed  together •  Essential fatty acid  ­ the polyunsaturated fatty acids that the body cannot, so they need to  be obtained from food •  Fatty acid  ­ the most basic unit of triglycerides and phospholipids •  Glycerol  ­ three­carbon backbone of a triglyceride  •  Linoleic acid  ­ a polyunsaturated essential fatty acid; part of omega­6 fatty acid family •  Lipid  ­ a category of carbon, hydrogen, and oxygen compounds that are insoluble in water •  Lipoproteins  ­ capsule­shaped transport carriers that enable fat and cholesterol to travel  through the lymph and blood •  Lymph   ­ watery fluid that circulates through the body in lymph vessels and eventually  enters the blood •  Micelles  ­ small transport carriers in the intestine that enable fatty acids and other  compounds to be absorbed •  Monoglyceride   ­ a glycerol with only one attached fatty acid •  Monounsaturated fatty acid (MUFA)   ­ a fatty acid that has one double bond •  Phospholipids   ­ Lipids made up of two fatty acids and a phosphorus­containing group  attached to a glycerol backbone •  Polyunsaturated fatty acid (PUFA)   ­ A fatty acid with two or more double bonds •  Saturated fatty aci  ­ A fatty acid that has all of its carbons bound with hydrogen •  Sterol  ­ A lipid that contains four connecting rings of carbon and hydrogen •  Triglyceride  ­ Three fatty acids that are attached to a glycerol backbone, also known as fat •  Unsaturated fatty acid  ­ A fatty acid that has one or more double bonds between carbons   Types of Fats • Ideally a person's diet should be 60% carbohydrates, 30% fat, and 10% protein ◦ American diet = 48% carbohydrates, 40% fat, 12% protein • Three types of fats/lipids ◦ Triglycerides  • Most common ­ most common fat in human body • Fats found in food • Consists of the backbone molecule glycerol, and three individual fatty  acids • Made up of carbon, hydrogen, oxygen ◦ Phospholipids • Found primarily in call membranes • Made of a hydrophilic head and hydrophobic tails • Most important component of cell membranes because of affinity to water  in the cells ◦ Sterols • Contain four connecting rings of carbon and hydrogen • Best known is cholesterol ■ Part of cell membrane and is essential for making steroid hormones   Properties of fats • When broken down, every fat has a combination of saturated, monounsaturated, and  polyunsaturated fats • Saturated fat ◦ Characterized by a fat molecule that is completely saturated by hydrogen atoms  ◦ Solid at room temperature ◦ Found predominantly in animal tissue (aka animal fat) • Monounsaturated fat ◦ Not completely saturated by hydrogen ◦ Has a gap where hydrogen atoms are missing ◦ Can be solid or liquid at room temperature • Polyunsaturated fats ◦ Fatty acids that as two or more double bonds or areas of unsaturation ◦ Behave mostly as a liquid ◦ Basis of many vegetable oils ◦ Have a very high degree of unsaturated Hydrogenating fats • Stability of fats is based on saturation levels • Saturated fats are the most stable • Hydrogenation stabilizes fat and changes properties ◦ Adds texture, shelf life to fat, and prevents it from becoming rancid   Trans Fat • Ex/ Crisco and margarine • One of the concerns about the hydrogenation process in the formation of trans fats • Trans fats are becoming of increasing interest to nutritionists and health professionals  because of consequences associated with it and health risks like cancer and coronary  heart disease • Review food labels to determine trans fat   Essential Fatty Acids • Must come from diet • Fatty acids can be viewed as a "chain" formation of chemicals • They are also starter materials for making longer­chain fats (like those in fish oils that have  health benefits ­ enhanced autoimmune response, improved heart rate, improved  growth/development) • Most animal products are saturated fats / most plant products are unsaturated ◦ HOWEVER cold water marine species have an abundance of unsaturated fat ◦ This is because the arachadonic fatty acids help marine species survive in cold  water • Lack of essential fatty acids can result in severe dermatitis (inflammation of the skin)     FATS - Sources of Fats In Our Diets   Function of fats • Satisfies energy requirements ­ 1g of fat = 9 calories • Body needs fat to get 3 essential fatty acids • Also contributes to the sensory experience of eating food ◦ Adds taste and palatability • Act as a protecting agent to absorb shock   Fats in our bodies • Groups of fats in human body ◦ Lipoproteins ­ molecules made of fat and proteins that move fat around body; 4  types • Chylomicron ­ delivers fat from intestine to liver • VLDL ­ very low density lipoprotein • LDL ­ low density lipoprotein • HDL ­ high density lipoprotein • VLDL, LDL, and HDL are blood proteins and found in circulatory system   Lecithin, Adipose Tissue, and Cellulite • Other three fats in body • Lecithin  ◦ Attracts water and lipids and keeps cell membranes healthy • Adipose Tissue  ◦ Used primarily for fat storage • Cellulite  ◦ Hardened fat deposits that look like dimples on body ◦ Occur when fat crystallizes and forms a crystalline structure that causes it to  solidify   FATS - Diseases Associated with the Fat Nutrient   Factors for heart disease that you can control • Having a regular exercise program • Maintain a healthy weight • Stop smoking • Keep HDL cholesterol high • Keep LDL cholesterol low • Prevent/manage diabetes • Lower high blood pressure   Reducing High Blood Pressure • High blood pressure is a major risk for developing heart disease • Weight loss and sodium restriction are the most effective ways to reduce high blood  pressure • Other interventions ­ increased potassium intake, increased calcium/magnesium intake,  alcohol/caffeine restriction, increased consumption of fruits/vegetables/fibers, increased  physical activity   The Prudent Diet • To implement prudent diet: ◦ Reduce calories ◦ Limit cholesterol to 300 mg per day ◦ Reduce total fat to 30% of calorie consumption ◦ Substitute unsaturated fat for saturated fat • Other recommendations ◦ Limit foods with added sugars ◦ Keep salt intake to 3 grams or less per day ◦ Increase grains/fruits/vegetables ◦ Decrease meat/fish/poultry ◦ Lower intake of high­fat foods ◦ Whole fat milk instead of non­fat milk ◦ Eat foods with starch and fiber


Buy Material

Are you sure you want to buy this material for

25 Karma

Buy Material

BOOM! Enjoy Your Free Notes!

We've added these Notes to your profile, click here to view them now.


You're already Subscribed!

Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'

Why people love StudySoup

Steve Martinelli UC Los Angeles

"There's no way I would have passed my Organic Chemistry class this semester without the notes and study guides I got from StudySoup."

Allison Fischer University of Alabama

"I signed up to be an Elite Notetaker with 2 of my sorority sisters this semester. We just posted our notes weekly and were each making over $600 per month. I LOVE StudySoup!"

Bentley McCaw University of Florida

"I was shooting for a perfect 4.0 GPA this semester. Having StudySoup as a study aid was critical to helping me achieve my goal...and I nailed it!"

Parker Thompson 500 Startups

"It's a great way for students to improve their educational experience and it seemed like a product that everybody wants, so all the people participating are winning."

Become an Elite Notetaker and start selling your notes online!

Refund Policy


All subscriptions to StudySoup are paid in full at the time of subscribing. To change your credit card information or to cancel your subscription, go to "Edit Settings". All credit card information will be available there. If you should decide to cancel your subscription, it will continue to be valid until the next payment period, as all payments for the current period were made in advance. For special circumstances, please email


StudySoup has more than 1 million course-specific study resources to help students study smarter. If you’re having trouble finding what you’re looking for, our customer support team can help you find what you need! Feel free to contact them here:

Recurring Subscriptions: If you have canceled your recurring subscription on the day of renewal and have not downloaded any documents, you may request a refund by submitting an email to

Satisfaction Guarantee: If you’re not satisfied with your subscription, you can contact us for further help. Contact must be made within 3 business days of your subscription purchase and your refund request will be subject for review.

Please Note: Refunds can never be provided more than 30 days after the initial purchase date regardless of your activity on the site.