Lecture 10Learning ObjectivesUnderstanding the different types of fats, good and bad and the necessities of themKnowing different structures of fats and oilsAnswers to the Quiz from Wednesday1) Which of the following is not a hormone related to hunger and satiety?Pepsin2) Which of the following will cause hunger when its blood levels increase?Ghrelin3) The term complex carbohydrates refers to:Polysaccharides4) Food is moved through the esophagus to the stomach byPeristalsis5) The benefits of the Human MicrobiomeAll of the above6) Which of the following is the leading cause of death for women in the US?Heart Disease7) The RDAs for nutrients are generallyDesigned to be adequate for 98% of the population8) Honey has less sugar than table sugar?False9) Leptin is a hormone produced by the ____ cellsAdipose (fat cells)10) What is the first step of the scientific methodObserve a phenomenon11) Which of the following foods has the highest glycemic index?White RiceRole of FatEnergy (9 kcal/g)Visceral fat is protective for organsIt’s our reservoir of energy/ storageFlavor and texture for foodsCell membranesHormone productionEx. Testosterone, EstrogenNerves (brain is made out of fat)Feeling satisfiedLipids3 types:PhospholipidsCell membranesTriglyceridesFats and OilsButters etc.Each triglycerides has a glycerol backbone and fatty acidsSterolsSaturated FatsNo double bondsButtersLong chain of saturated fatty acids stick well together to make solid forms at room temperatureMonounsaturated and PolyunsaturatedDo not stick well together because they are bent (chemically) and are liquids at room temperatureMonounsaturated1 double bondOlive/peanut oilPolyunsaturated2 double bondsOmega 3 and Omega 6 Fatty AcidsWe cannot manufacture themThat’s why they are in the essential fatsTrans FatThey altered the properties to get the properties you would get from butter, and no longer are bentLooks like a saturated fat but has a double bondRecommendation is <2g/dayOn a labelEven if it says it doesn’t have trans fat, in the ingredients if it says “hydrogenated” it has trans fatPhospholipidsStructureGlycerol backbone2 fatty acidsOne phosphate groupMake up cell membranesNutrition 130 1st EditionLecture 10Learning Objectives- Understanding the different types of fats, good and bad and the necessities of them- Knowing different structures of fats and oilsAnswers to the Quiz from Wednesday 1) Which of the following is not a hormone related to hunger and satiety?- Pepsin 2) Which of the following will cause hunger when its blood levels increase?- Ghrelin 3) The term complex carbohydrates refers to:- Polysaccharides 4) Food is moved through the esophagus to the stomach by- Peristalsis 5) The benefits of the Human Microbiome- All of the above 6) Which of the following is the leading cause of death for women in the US?- Heart Disease 7) The RDAs for nutrients are generally- Designed to be adequate for 98% of the population 8) Honey has less sugar than table sugar?- False 9) Leptin is a hormone produced by the ____ cellsThese 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.- Adipose (fat cells) 10) What is the first step of the scientific method- Observe a phenomenon 11) Which of the following foods has the highest glycemic index?- White Rice Role of Fat- Energy (9 kcal/g)- Visceral fat is protective for organs- It’s our reservoir of energy/ storage- Flavor and texture for foods- Cell membranes- Hormone productiono Ex. Testosterone, Estrogen- Nerves (brain is made out of fat)- Feeling satisfied Lipids- 3 types:o Phospholipids Cell membraneso Triglycerides Fats and Oils Butters etc. Each triglycerides has a glycerol backbone and fatty acidso SterolsSaturated Fats- No double bondso Butters- Long chain of saturated fatty acids stick well together to make solid forms at room temperature Monounsaturated and Polyunsaturated - Do not stick well together because they are bent (chemically) and are liquids at roomtemperature Monounsaturated - 1 double bond- Olive/peanut oil Polyunsaturated- 2 double bonds Omega 3 and Omega 6 Fatty Acids- We cannot manufacture themo That’s why they are in the essential fats Trans Fat- They altered the properties to get the properties you would get from butter, and no longer are bent- Looks like a saturated fat but has a double bond- Recommendation is <2g/day On a label- Even if it says it doesn’t have trans fat, in the ingredients if it says “hydrogenated” it has trans fat Phospholipids- Structureo Glycerol backboneo 2 fatty acidso One phosphate group- Make up cell
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