NUTR100 Lecture Notes - Lecture 5: Canola, Trans Fat, Triglyceride

• School: University of Alberta
• Department: Nutrition
• Course: NUTR100
• Professor: Sabina Valentine

Document Summary

Fat in the canadian diet declined from 40% in 1978 to 31% in 2004. Intake of fat above 35%/day"s kcal is most common in the 35-50 year age group. 25% of fat comes from fast foods and snack foods (baked goods) The acceptable macronutrient distribuion range (amdr) for fat: Lipids lipid is the chemical term for fat. Lipids contribute texture, taste, lavor and aroma to foods. Fats and oils contain 9 calories per gram. Triglycerides are the major form of lipid in food and in the body. Triglycerides consist of three faty acids atached to a glycerol molecule. Synthesized in the body: are a very small part of the diet. Are soluble in water: act as emulsiiers. Have a structural and funcional role in the body: form the lipid bilayer. Sterols are a type of lipid found in plants and animals. Cholesterol is a type of sterol found only in animals.