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Feb 2 Ch 5 Lipids.doc

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Sabina Valentine

Feb 2: Ch5 Lipids 1. Describe the three types of lipids found in foods 2. Discuss how the level of saturation affects the shape and form of fatty acids 3. Identify the primary difference between a cis fatty acid and a trans fatty acid 4. Describe the steps involved in fat digestion 5. Describe three functions of fat in our bodies 6. Define the recommended dietary intakes for total fat, saturated fat, and the two essential fatty acids 7. Describe the role of dietary fat in the development of cardiovascular disease 8. Identify and describe the functions of four blood lipoproteins What are Lipids? • Lipids are diverse class of molecules that are insoluble in water • Fats are one type of liquid • Lipids (fats) don't dissolve in water Three types of lipids are found in foods: 1.) Triglycerides 2.) Phospholipids 3.) Sterols Triglycerides Triglycerides are composed of • 3 fatty acid molecules • Fatty acids are long chains of carbon atoms surrounded by hydrogen atoms One glycerol molecule • Glycerol is a 3 carbon alcohol that is the backbone of a triglyceride Fatty acids can differ in • Length of their carbon chain (short, medium, or long chain) • Level of saturation (saturation refers to how many hydrogen atoms surround each carbon) • Shape Triglycerides • Saturated fatty acids have hydrogen atoms surrounding every carbon in the chain • Monounsaturated fatty acids lack hydrogen atoms at one carbon; they have one double bond • Polyunsaturated fatty acids lack hydrogen atoms at multiple carbons; they have more than 1 double bonds • Long chain saturated fatty acids stack well together to make solid forms at room temperature • Monounsaturated and polyunsaturated fatty acids don't stack well together because they are bent. These fatty acids are liquid at room temperature • The shape of a triglyceride is determined by the saturation of the carbon chains and by the type of double bond • Saturated fatty acids can pack tightly together and are solid at room temperature • For example, animal fats, butter and lard are high in saturated fatty acids The hydrogen atoms at the unsaturated region can be arranged in different positions: • CIS – same side of the carbon chain • Trans – opposite si
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