FSN 101 Lecture Notes - Lecture 5: Pancreatic Lipase Family, Chylomicron, Body Mass Index

• School: University of Maine
• Department: Food Science and Nutrition
• Course: FSN 101
• Professor: Dr.Perkins

Document Summary

Fsn 101 - chapter 5 -lipids, fats, oils. Overview: types of lipids, foods, digestion and absorption, functions, recommendations, lipids and health. Types of lipids: triglycerides, fatty acids, saturated, monounsaturated, polyunsaturated, essential fatty acids, phospholipids, sterols, trans fatty acids. Properties of lipids: composed of carbon & hydrogen, do not readily dissolve in water, fats are solid at room temperature, oils are liquids at room temperature, energy dense ( 9 kcal/gm ) Triglycerides: major form of lipid in the body and in food (95%, composed of 3 fatty acids and a glycerol. Essential fatty acids: body can only make double bonds after the 9th carbon from the omega end, needed for immune function, vision, cell membrane, and production of hormone-like compounds, two essential fatty acids - omega-3 and omega-6. Sterol: a multi-ringed structure, does not have a glycerol backbone, waxy substance, do not readily dissolve in water, cholesterol is a sterol, body produces cholesterol.