NSC 170C1 1st Edition Lecture 10Outline of Last Lecture I. Diabetes: A Growing EpidemicOutline of Current Lecture I. FatsA. TypesB. FunctionsCurrent LectureI. What are fats and why do we need them?A. Fats serve multiple functions in foods and in your bodyB. Compounds that contain carbon, oxygen, and hydrogenC. Are hydrophobic (do not dissolve in water)II. TypesA. Triglycerides i. Contains three fatty acid chains ii. Type of lipid found most abundantly in foodiii. Commonly referred to as dietary fativ. 9 kcals per gram v. Butter, vegetable oils, 95% of dietary fatB. Phospholipids i. Contains phosphate ii. Egg yolk, liver, soy, wheat germ, peanuts (lecithin)C. Sterolsi. Has a unique ring structure ii. Egg yolks, dairy, meat, shellfish (cholesterol)D. Lipidsi. A family of chemical compoundsii. Soluble in organic solvents like gasoline, turpentine and oiliii. Insoluble in water and aqueous solutionsIII. Functions of fat in food and in your bodyA. In cooking:i. Give a flaky texture to pie crusts and baked goodsii. Make meats tenderiii. Make soups and puddings creamyiv. Contribute to satiety from foodsB. In the body:i. Used for storage and insulationii. Important components of cell membranesiii. Involved in transporting proteinsIV. Three types of fatty acidsA. Saturated fatty acidsi. Each carbon is bonded with two atoms of hydrogen and cannot hold any moreii. Found in saturated fatsB. Monounsaturated fatty acidsi. One double bond occurs in the carbon chainii. Found in unsaturated fatsC. Polyunsaturated fatty acidsi. Contain more than one double bondii. Linoleic acid and alpha-linoleic acid are two essential fatty acids.D. Saturated and Unsaturated Fatty Acids Help Shape FoodsV. What happens to the fat you eat?A. Essential fatty acids create key compounds and help keep cell membranes healthyB. Fat Is Used for Energy, Insulation, and the Absorption of Other NutrientsC. Fat is a major fuel source for the bodyD. 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 nervesF. Digestion in the mouth is negligible.i. In the stomach, same thing as mouthii. The majority of fat digestion occurs in the small intestine.iii. Fat is broken into two free fatty acids and a monoglyceride by pancreatic lipaseiv. Bile from the gallbladder must emulsify the fat into smaller globules before pancreatic lipase can hydrolyze the bonds between glycerol and fatty
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