Class Notes (834,721)
Canada (508,692)
NUTR 214 (34)
Lecture

Notes Lecture 5

2 Pages
112 Views
Unlock Document

Department
Nutrition and Dietetics
Course
NUTR 214
Professor
Louise Thibault
Semester
Fall

Description
Lecture 5 – Lipids (Chapter 3 and 22) Fat important in food for: flavor, mouth feel, texture, viscosity, nutritive value (essential FA, fat-sol vit) Functions: Heat transfer, shortening power, emulsions, varying mp, plasticity, solubility, satiety Canadian Diet: - 31% Fats and Oil  5% Butter, 26% mayo, oils, margarine, shortening - 26% Meat & alternatives  16% Procesed meat, 10% fresh meat - 17% Milk Products  5% Fluid milk, 12% Cheese, Icecream, Yoghurt, cream - 13% Grain Products  2% Cereal, 11% Baked Goods - 11% Prepared Foods  chips, canned soup, frozen dinner, chocolate bars Lipids - Oils usually come from vegetable source. o Exception  vegetable fats solid at room temp coconut and palm oil. Fish oil is liquid - Food: focus on triglycerides  90-95% fats in foods, major lipid component in food o 3 FA attached to sterol (water soluble alcohol with 3C and 3OH) o FA linked to each OH of glycerol by ester linkage = hydrolysis - FA = chain of Cs with carboxyl group @ one end and methyl group @ other - Monoglyceride and Diglyceride = 1 and 2 FA attached to glycerol - FA: simple = 2Cs, mixed = >2Cs - Saturated: meat, poultry, milk/butter/cheese, egg yolk, lard, chocolate, coconut, palm oil, veg shortening - Monounsaturated: avocado, peanut butter, olives, olive oil - Polyunsaturated: fish oil, veg oils (corn, safflower, sunflower, soybean, canola), margarine, mayo - All fats present in these sources, but dominant one is the one we identify with - Cis in FA chain = kink - Notation: 18:2 w3 or 18:2 n-3, is 18C, 2 double bonds, 3 is third C from methyl (omega) end o Saturated: Stearic Acid (in cocoa) o Monounsaturated: oleic acid (in olive oil) o Polyunsaturated: linolenic acid (omega-3)? - Omega-6 interferes with Omega-3. Should be higher ratio of omega3 to 6 o Omega3 for better mental health o Olive oil has very little omega3 compared to 6 - Animal Fats are the only ones that can contain cholesterol - Cholesterol: soft, waxy substance. (1) made from liver, (2) from animal products - Saturated fats raise blood cholesterol, polyunsaturated lowers, monounsaturated can lower - Canola oil has the best mix of FAs (saturated, monounsaturated, polyunsaturated) o Lowest saturated compared to other oils o Highest monounsaturated (oleic) which has been shown to reduce blood cholesterol levels o Rich source of Vit E -
More Less

Related notes for NUTR 214

Log In


OR

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


OR

By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.


Submit