NSC 170C1 1st Edition Lecture 10 Outline of Last Lecture I Diabetes A Growing Epidemic Outline of Current Lecture I Fats A Types B Functions Current Lecture I What are fats and why do we need them A Fats serve multiple functions in foods and in your body B Compounds that contain carbon oxygen and hydrogen C Are hydrophobic do not dissolve in water II Types A Triglycerides i Contains three fatty acid chains ii Type of lipid found most abundantly in food iii Commonly referred to as dietary fat iv 9 kcals per gram v Butter vegetable oils 95 of dietary fat B Phospholipids i Contains phosphate ii Egg yolk liver soy wheat germ peanuts lecithin C Sterols i Has a unique ring structure ii Egg yolks dairy meat shellfish cholesterol D Lipids i A family of chemical compounds ii Soluble in organic solvents like gasoline turpentine and oil iii Insoluble in water and aqueous solutions III Functions of fat in food and in your body A In cooking i Give a flaky texture to pie crusts and baked goods ii Make meats tender iii Make soups and puddings creamy iv Contribute to satiety from foods B In the body i Used for storage and insulation ii Important components of cell membranes iii Involved in transporting proteins IV Three types of fatty acids A Saturated fatty acids i Each carbon is bonded with two atoms of hydrogen and cannot hold any more ii Found in saturated fats B Monounsaturated fatty acids i One double bond occurs in the carbon chain ii Found in unsaturated fats C Polyunsaturated fatty acids i Contain more than one double bond ii Linoleic acid and alpha linoleic acid are two essential fatty acids D Saturated and Unsaturated Fatty Acids Help Shape Foods V What happens to the fat you eat A Essential fatty acids create key compounds and help keep cell membranes healthy B Fat Is Used for Energy Insulation and the Absorption of Other Nutrients C Fat is a major fuel source for the body D The body has an unlimited ability to store excess energy as fat E The fat under your skin insulates your body and cushions your bones organs and nerves F Digestion in the mouth is negligible i In the stomach same thing as mouth ii The majority of fat digestion occurs in the small intestine iii Fat is broken into two free fatty acids and a monoglyceride by pancreatic lipase iv Bile from the gallbladder must emulsify the fat into smaller globules before pancreatic lipase can hydrolyze the bonds between glycerol and fatty acid
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