FNN 100 Lecture 4: Lipids module
27 Nov 2017
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} lipid is the chemical term for fat. A group of organic molecules, most of which do not dissolve in water. } includes fatty acids, triglycerides, phospholipids, and sterols. } lipids contribute texture, taste, flavour and aroma to foods. } fats and oils contain 9 calories per gram. } the canadian community health survey (cchs) revealed: Fat in the canadian diet declined from 40% in. Intake of fat above 35%/day"s kcal is most common in the 35 to 50 year age group. 50% of canadians" fat intake comes from two of the food groups: meat & alternatives (31. 6%) and milk & alternatives(17. 9%). 25% of fat comes from fast foods and snack foods (baked goods). } contain c,h,o - more c & h than o >> more energy from breakage of __________ } processed foods: often high fat! (e. g. , hotdogs. } grains: small amount of fat (in _______ of grain, often removed during processing)
