Slide 1Chapter 5 Learning ObjectivesChapter 5 Learning ObjectivesChapter 5 Learning ObjectivesLipidsLipidsCategories of LipidsCategories of LipidsTypes of Fatty AcidsFood sources of saturated and unsaturated fatty acidsSlide 11Slide 12Slide 13Trans Fatty AcidsSlide 15Other sources of trans fats:Fatty Acid Composition of FoodsEssential Fatty AcidsEssential Fatty AcidsTypes of lipidsPhospholipidsPhospholipidsPhospholipids acted as emulsifiersSterolsCholesterolLipid Digestion and AbsorptionLipid DigestionTerms for Lipid Digestion and AbsorptionLipoproteins in the BodyStructure of LipoproteinComposition of LipoproteinsLipoproteins in the bodyLipoproteins in bloodFunctions of Fat in the bodySlide 35Slide 36Functions of Fat in the bodyFunctions of Fat in the bodyFunctions of Fat in the bodyEssential Fatty AcidsEssential Fatty Acids and healthLipids and Cardiovascular DiseaseLipids and Cardiovascular DiseaseWhat’s Your Risk for Heart Disease?Risk factors for heart diseaseReducing risk of heart diseaseReducing risk of heart diseaseReducing risk of heart diseaseNutrition Facts labelTrans-fatReducing risk of heart diseaseDietary fat and other chronic conditionsThe Mediterranean DietEnd of Chapter 5Chapter 5Lipids: Fats, Phospholipids, and SterolsChapter 5 Learning Objectives1. Define “hydrophobic” and “hydrophilic.”2. List the 3 categories of lipids.3. Discuss functions of each category of lipids in the body.4. List the number of calories per gram provided by fat and identify the AMDR for fat.5. Compare the structure of fatty acids, triglycerides, phospholipids, and sterols.6. For fatty acids, compare the structures of saturated, polyunsaturated, monounsaturated, omega-3, omega-6, and trans fatty acids and be able to identify each structure.7. Identify dietary sources of saturated fats, unsaturated fats, trans fats, and cholesterol.8. Identify the essential fatty acids.9. Define “lipoprotein.”Copyright 2010, John Wiley & Sons, Inc.Chapter 5 Learning Objectives10. Discuss the steps of digestion and absorption of lipids.11. Describe how lipids are transported in the blood and delivered to the cells.12. Compare the functions of LDL vs HDL cholesterol in the body.13. Discuss the relationship between dietary omega-3 and omega-6 fatty acids and health.14. Define atherosclerosis and describe the events that lead to the development of this condition.15. List the risk factors for heart disease.16. Discuss the diet and lifestyle changes that may reduce the risk of developing heart disease, differentiating those that improve LDL vs. HDL cholesterol.17. Discuss the relationship between dietary fat and cancer and obesity.Copyright 2010, John Wiley & Sons, Inc.Chapter 5 Learning Objectives18. Use food labels to choose foods containing healthy fats.19. Identify foods that may be high in saturated or trans fats, and name an appropriate substitute for that food item.20. Describe the Mediterranean Diet and its impact on health.Copyright 2010, John Wiley & Sons, Inc.Copyright 2010, John Wiley & Sons, Inc.LipidsThree types or categories of lipids: triglycerides phospholipids sterolsIn food, lipids contribute texture, taste, flavor and enhance the aroma of foods.LipidsFats and oils contain ___ calories per gram. 9AMDR for fat: 20-35% of daily caloriesThe typical American diet gets about 33% of its calories from fat, within AMDR, but….Some fats are essential Copyright 2010, John Wiley & Sons, Inc.Copyright 2010, John Wiley & Sons, Inc.Categories of LipidsTriglycerides Major form of lipid in food and in the body:  3-C moleculeCategories of LipidsFatty acid characteristics: In relation to water:Hydrophobic One type of fatty acid differs from another based on: 1. Number of carbons2. Double or single bonds between carbons3. Total number of double bondsCopyright 2010, John Wiley & Sons, Inc.Types of Fatty AcidsSaturated fatty acidUnsaturated fatty acid monounsaturated fatty acid polyunsaturated fatty acid Omega-6 fatty acid Omega-3 fatty acidFood sources of saturated and unsaturated fatty acidsSaturated fatty acids found predominately in: animal based foodsAlso found in palm oil and coconut oilAssociation with heart diseaseUnsaturated fatty acids found predominately in: plant based foods cooking oils nuts and seedsCopyright 2010, John Wiley & Sons, Inc.Copyright 2010, John Wiley & Sons, Inc.Trans Fatty AcidsTrans fatty acids can be created by: hydrogenation Causes some double bonds to become saturated with hydrogens:If hydrogens on same side of carbon chain Cis ConfigurationIf hydrogens on opposite side of carbon chain Trans configurationImproves storage or shelf life of certain products that contain these fats, but for health: association with increased risk for heart diseaseOther sources of trans fats:source: Blake. Nutrition & You. Pearson Benjamin CummingsCopyright 2010, John Wiley & Sons, Inc.Fatty Acid Composition of FoodsEssential Fatty AcidsEssential fatty acids: Must be acquired in dietHumans unable to create double bond in the omega-3 and omega-6 positions2 essential fatty acids: Linoleic Acidomega-6 or -6 Alpha-Linolenic acidomega-3 or -3Copyright 2010, John Wiley & Sons, Inc.Essential Fatty Acids(AA)Types of lipidsThe type of lipid that has a glycerol backbone, two fatty acids and a phosphate group is called: PhospholipidsEx: lecithinSolubility in water?Phosphorus-containing head: HydrophilicFatty-acid tail: HydrophobicImportance in body: Copyright 2010, John Wiley & Sons, Inc.Copyright 2010, John Wiley & Sons, Inc.PhospholipidsCopyright 2010, John Wiley & Sons, Inc.PhospholipidsCopyright 2010, John Wiley & Sons, Inc.Phospholipids acted as emulsifiersSterolsSterols are comprised mainly of four connecting rings of carbon and hydrogen.Example:  CholesterolImportant role in cell membrane structurePrecursor of important compounds in body Ex: hormones, bile acid, vitamin D Not required in diet since body makes all cholesterol needed (Not essential)Plant sterols also consumed in dietCopyright 2010, John Wiley & Sons, Inc.CholesterolLipid Digestion and AbsorptionBody composed primarily of water, including the gastrointestinal tract Lipids are hydrophobicThe digestion and absorption of lipids requires:BileMicellesChylomicrons Copyright 2010, John Wiley & Sons, Inc.Copyright