Mizzou NUTR_S 2340 - Cholesterol (3 pages)

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Lecture 7 Outline of Last Lecture II Carbohydrates a Chemist View b Dietary Sources III CHO Family a Monosaccharides b Disaccharides c Lactose Intolerance IV Complex Carbohydrates a Glycogen b Starch Nutrition 2380 Outline of Current Lecture II Cholesterol a Terminology b Structure c Hydrogenation III Trans fatty Acids a Diet b Body c Omega 3 d Omega 6 IV Sterol Cholesterol a Heart Health b Recommendations Current Lecture Chapter 5 Quiz opens today at noon Vegetarianism Terminology Lipids Family of compounds that include TG phospholipids and sterols Results in high cholesterol These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute Triglycerides TG Predominant fat in diet 95 Predominant storage fat in body Structure of TG Glycerol 3 Fatty Acids FA Mixed TG saturated monounsaturated or polyunsaturated Most often the fatty acids will vary in length Hydrogenation Add Hydrogen H to mono or polyunsaturated fatty acids Reduce the of double bonds Become more saturated Why Make more resistant to oxidation Makes more solid texture which results in a longer shelf life Trans Fatty Acid Added to the food label in 2006 Typically occurs in partially hydrogenated foods avoid Found in meats and dairy and other common foods so we can t the completely Heart Health Risk Proven to increase LDL and reduce HDL cholesterol Cis fatty acid Hydrogens are on the same side of the double bond Trans fatty acid hydrogens are on the opposite sides of the double bond Functions of TG from the Diet Important and provide an essential source of fatty acids Fat soluble vitamins which are necessary A E D K Provide energy 9 kcal gram most concentrated energy source Provide flavor texture tenderness Function of TG in the Body Padding Store concentrated energy source CK Question acids True Olive oil is predominantly monounsaturated fatty Notice how she didn t say all of it When something his fat in it it has