Fats
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| Fat | dietary importance; Concentrated fuel for energy (1 gram= 9 kcal)
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| Classes of fats | Lipids, Triglycerides, Fatty acids, Lipoproteins
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| Lipids | Overall name for chemical group of fats
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| Triglycerides | Chemical name for fat
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| Fatty acids | Building blocks of fats
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| Lipoproteins | Combination of fat, protein, and other fat-related substances Carry fats in the blood stream
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| Saturated fatty acids | Filled or with hydrogen - MEATS; Palm oil and Coconut oil
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| Unsaturated fatty acids | Unsaturated fatty acids; less heavy; Monounsaturated: one unfilled spot Polyunsaturated: two or more unfilled spots; Olive oil, canola oil, peanut oil, avocado
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| Polyunsaturated fatty acids | Linoleic (omega-6) Alpha-linolenic (omega-3) Essential fatty acids that we need *tissue strength, muscle tone, blood clotting, cardiac action, cholesterol metab.
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| Triglyceride derivative | Third fatty acid is replaced by phosphate group
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| Partially hydrophobic | Water fearing phospholipid - permeable
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| Partially hydrophilic | Water loving phospholipid - permeable
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| Phospholipids | Triglyceride derivative-Third fatty acid is replaced by phosphate group; Major constituents in cell membranes; Allow transport of fats through bloodstream
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| Cholesterol | Not a fat; No need for this in the body – improves taste; can't be removed from animal foods; The more you eat it, the sicker you can get (fatty liver); found in Egg yolks Liver, kidney Meats; Synthesized in the liver
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| Functions of Fat in Foods | Energy; Essential nutrients; Flavor and satisfaction
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| Adipose tissue | Protects organs; Stores our fat; can form anywhere; Helps regulate temperature; Cell membrane structure; Forms part of cell membrane; Helps transport nutrients across cell membranes
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| Food Sources of Fat | Animal fats Plant fats-palm oil and coconut oil Hydrogenated fats
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| Transfat | Man-made fat; increase amount of lipids in the bloodstream
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| Digestion of Fats | Mouth, stomach, small intestine
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| Mouth fat digestion | mastication, lipase is secreted to break down food for transport to stomach
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| Stomach fat digestion | no fat digestion happens here
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| Small intestine fat digestion | majority of fat digestion and destruction happens here: Bile from the gallbladder (upper right quad); Enzymes from the pancreas (below the stomach); Enzymes from the small intestine- break fat down for absorption Absorption-
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| Dietary Fat Requirements | should not exceed 20% to 35% of total kilocalories; less than 10% from saturated
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| What does fat do for our body? | structural material for cell walls, protective padding for vital organs, insulation to maintain body temperature, and covering for nerve cells
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| glycolipids | a lipid w/ a carbohydrate attached
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| amphophilic | molecule containing both hydrophilic and hydrophobic groups
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| bile | fluid secreted by the liver and transported to the gallbladder for concentration and storage
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| micelles | packages of free fatty acids, monoglycerides, and bile salts
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| chylomicron | lipoprotein formed in the intestinal cell composed of triglycerides, cholesterol, phospholipids, and protein. Allows for absorption of fat into lymphatic circulatory system before entering the blood circulation.
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| The fuel form of fat found in food sources | triglyceride
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Created by:
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