HLTH 230 Lecture Notes - Lecture 4: Bloating, Prostaglandin, Common Bile Duct

• School: Queen's University
• Department: Health Studies
• Course: HLTH 230
• Professor: Jeffery Lalonde

Document Summary

Intro: well balanced diet requires some fat. Too much/too little/too much of some kinds of fat lipids fats oils. 3 fatty acids contains 1 glycerol molecule and: fatty acids may be 4 to 24 carbons long. 18 carbon fatty acids are the most common in foods: fatty acids may be saturated or unsaturated. Unsaturated fatty acids may be monounsaturated or polyunsaturated: of special importance in nutrition are polyunsaturated fatty acids known as omega-3 and. Omega-6: the 18 carbon polyunsaturated fatty acids linoleic (omega 3) and linoleic acid (omega 6) are essential fatty acids. Fatty acids fatty acid: organic acid (a chain of carbon atoms) with: A methyl group (ch3) at the other end saturated fatty acid: fatty acid carrying the max. # of hydrogen atoms saturated fat: fat composed of triglycerides where most fatty acids are saturated. Mainly in animal fats (butter, cheese, cream, ice-cream)