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This 2 page Class Notes was uploaded by Myrissa Webb on Thursday September 29, 2016. The Class Notes belongs to ntri 2000 at Auburn University taught by Dr. Kevin W Huggins in Fall 2016. Since its upload, it has received 6 views.
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Date Created: 09/29/16
Lipids Unsaturated fatty acids Contains at least 1 double bond Monounsaturated 1 double bond Canola, peanut, and olive oil (high in MONO) Polyunsaturated 2 or more double bonds Corn, soybeans, sunflower, safflower oils (high in POLY) Liquid at room temperature Trans fat Not good for you Found in some dairy products, but they are so small and not too bad they are not a big deal Triglycerides Most common form of fats and oils 3 fatty acids attached to a glycerol (3 fatty acids to 1 glycerol) Phospholipids Built on a glycerol backbone 2 fatty acids + phosphorous group Cell membrane Your cells are made up of phospholipid. You need a lot and you cant eat that much so your body makes it. Fat digestion Lecithin is a phospholipid Sterols Does not have a glycerol backbone Cholesterol is a sterol Found in animal products Not everything you hear about cholesterol is bad Functions of Cholesterol Cell membrane Sex hormones, vitamin D, and bile Only liver can eliminate from the body Can be made by the body You have a lot of cholesterol in your brain We don’t absorb all the cholesterol we eat Somewhat based on what we eat and somewhat on genetics Fats and Oils in food Fat is hidden in some foods Fat in food provides Satiety -They started adding salt and sugar instead Flavor Texture Wise use of reduced-fat foods Engineered fat: OLESTRA Cant be digested Binds fat-soluble vitamins Pringles was the first food to have this in it People started complaining to PG and the FDA made them put a warning label on it: "Olestra may cause abdominal cramping and loose stools. Olestra inhibits the absorption of some vitamins and other nutrients. Vitamins A, D, E, and K have been added." Fat rancidity limits shelf-life of foods Double bonds of unsaturated fats break down Saturated and trans fat are less susceptible Hydrogenation Slide Process used to solidify an oil (semi-solid state) Increases trans fatty acid content Trans Fats Trans fatty acids All your doing is flipping some of the hydrogens across from each other (Cis form to Trans form) Hydrogens are positioned on opposite sides Chain becomes a straight Negative health effects Increased blood cholesterol Increased heart disease Increased inflammation Obesity and disease?
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