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14 Cards in this Set

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Describe the functions of fat in the body and in foods
• Taste
• Provides fatty acids
• Stores energy
• Insulation, padding
• Cell membranes
Triglyceride
o 3 fatty acids plus a glycerol
Phospholipids
o 2 fatty acids plus a phosphorus plus a glycerol

emulsifier
Sterols
o fat-soluble and water-soluble which is important for cell membrane function
o make up bile, vitamin D, sex hormones, etc.
o complex molecules made up of rings of carbon and side chains
Saturated fats
o Completely saturated-only single bonds max amt of H atoms
Unsaturated fats
o Single and double bonds
o Monounsaturated-one double bond
o Polyunsaturated-two or more double bonds
Describe lipid digestion
• Mouth/stomach: not much digestion
• SI: bile emulsifies, fat-digesting enzyme released, villi absorbs small lipid particles
Describe lipid transportation
-glycerol, and shorter chain fatty acids pass directly into bloodstream to liver
-larger lipids transported in lipoproteins
-can also be transported in chylomicrons, clusters of lipids and proteins
VLDL
triglycerides&other fats made in liver to tissues
LDL
cholesterol and other fats to tissues
HDL
cholesterol from tissues to liver for disposal
health benefits? problems? with consuming various lipids
replace saturated and trans fats with monunsaturated and polyunsaturated fats to lower cholesterol
hydrogenation
makes foods stay fresher longer, produces trans-fatty acid and hydrogenated fatty acid which is like a saturated fat and raises blood LDL cholesterol
dietary guidelines for fat intake
o Keep saturated fats low—less than 10 percent of calories, less than 300 mg of cholesterol/day
o Total fat between 20-35%calories
o Eat lean, low-fat, fat-free foods