Chapter 5 Notes
Chapter 5 Notes HNES 250
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This 3 page Class Notes was uploaded by Anna Dosso on Wednesday September 23, 2015. The Class Notes belongs to HNES 250 at North Dakota State University taught by Elizabeth Hilliard in Fall 2015. Since its upload, it has received 54 views. For similar materials see Nutrition science in Nursing and Health Sciences at North Dakota State University.
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Date Created: 09/23/15
Chapter 5 Notes Power Point FillIns Slide 2 0 Slide 4 o O O O 0 Slide 6 0 Slide 8 o O O O 1F 2F 3F 4T Diet Storage Glycerol 9 Not Saturation Saturated Unsaturated Even Dairy Slide 10 0 Hydrogen 0 Double 0 Solid Slide 13 0 Double 0 Omega3 o Omega6 Slide 14 Not Shown Slide 16 Not Shown Slide 21 o Firmness 0 Stability o Rancid Slide 23 o Hydrogens 0 Trans Slide 25 o Hydrogenated NOTES Reducedfat 25 less fat FatFree doesn39t mean NO calories Olive oil vs corn oil 0 Olive oil will provide more monounsaturated fatty acids than corn oil 0 They are both vegetable oils so they will have similar effects 0 Corn oil has polyunsaturated fats Butter has saturated fat and is made from milk Margarine has trans fat and is made from oils 0 Trans fat makes it more solid Corn oil doesn39t have any trans fat and is lower in saturated fats Sterols are rings 0 Sterols are poorly absorbed Phospholipids and triglycerides are chains Phospholipids have a phosphate group Triglycerides o 3 fatty acids usually different on a glycerol background 0 Plenty of Carbon and Hydrogen little oxygen 0 Water is a byproduct of making triglycerides o Classi ed by Chain length 0 Short chains like less than 6 carbons are dairy products 0 Long chains like 1424 carbons are meats sh o 18 carbons long are the most common 0 There are always an even number of carbons in the chain if between 424 carbons long Saturation Saturated means NO double bonds has maximum of hydrogen solid at room temp 0 Coconut and palm oils are saturated despite physical appearance Unsaturated means it has at least one double bond liquid at room temp because they are not as tightly packed together 0 1 double bond monounsaturated 0 Multi double bonds polyunsaturated Omega3 polyunsaturated fatty acid the rst double bond is on carbon 3 Shape cis or trans o Omega3 Omega6 fatty acids cannot be produced by our bodies therefore they only come from our diet 0 Monounsaturated olive o Polyunsaturated corn sun ower ect 0 Table 51 on Slide 20 A different way of naming fatty acids Antioxidants help keep food good for longer 0 BHT BHA Vitamins E amp C Hydrogenation o Inserting more hydrogen so that double bonds break and bond with hydrogen Results in more saturated fats Sometimes it only changes the double bond from natural cis to unnatural trans o Cis same side 0 Trans opposite side 0
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