HN 132 Lecture 11 Outline of Last Lecture I. Carbohydrates fuel your body between mealsII. Carbohydrates fuel your body between fastingIII. How much carbohydrate do you need and what are the best food sources IV. Why is Fiber so important?Outline of Current LectureI. How much fat do you need each day?II. What are fats and why do we need them?III. FatIV. Three types of lipids found in foods and in your bodyV. TriglycerideVI. Fatty Acids Current LectureI. How much fat do you need each day?A. Fat has 9 calories per gramB. Carbohydrates & proteins have __ calories per gram C. Fat is efficiently stored D. Total fat: 20%–35% of total calories1. 30–40% for ages 1–3 & 25–35% for ages 3–18E. Saturated fat: less than 10% of total caloriesF. Cholesterol: less than 300 mg per dayG. Trans-fat: limit (< 1% of kcals)II. What are fats and why do you need them?A. Lipids: category of compounds containing carbon, hydrogen, and oxygen that are hydrophobic (insoluble in water)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.B. Fat is the common name for just one type of lipid, known as a triglyceride1. Fats serve multiple functions in foods:a. Give flaky texture to baked goodsb. Make meats tenderc. Provide flavor and aromasd. Contribute to satiety III. FatA. Is needed for absorption of fat-soluble vitamins A, D, E, K, and carotenoidsB. insulates body to maintain body temperatureC. Cushions bones, organs, nervesD. Light-weight, long-term storage of energy IV. Three types of lipids found in foods and in your body:A. Triglycerides (fats), phospholipids, and sterolsB. Basic unit of triglycerides and phospholipids = fatty acids V. Triglyceride: three fatty acids connected to glycerol “backbone”A. Most common lipid found in foods and bodyB. Referred to as fatsC. Saturated fats have mostly saturated fatty acidsD. Unsaturated fats have mostly unsaturated fatty acidsVI. Fatty acids: chain of carbon and hydrogen atoms with acid group (COOH at one end)A. Over 20 different fatty acidsB. Can vary by: 1. length of chain 2. whether carbons have double or single bonds between them 3. total number of double bondsVII. Two polyunsaturated fatty acids, linoleic acid (an omega-3 fatty acid) and alpha-linolenic acid (an omega-6 fatty acid), are essentialA. Eicosanoids: hormone-like substances involved in inflammation, blood clotting, bloodpressure1. The essential fatty acids help maintain healthy skin cells, nerves, and cell membranesB. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA): two omega-3 fatty acids that are heart