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Lecture

FSHN 125 Lecture Notes - Skimmed Milk, Monounsaturated Fat, Cholesterol


Department
Food Sci+Human Nutrition
Course Code
FSHN 125
Professor
John Avens

Page:
of 4
20 September
Learning Exercise #30
The primary function of food fat (triglycerides) in the human is
*A. Provides energy
B. Regulates body processes
C. Provides body tissue structure
Learning Objective
What are the functions of dietary fat in the human?
*Providing energy
Transporting fat-soluble vitamins
Essential fatty acids (linoleic, linolenic)
*Primary function
Learning Objective
Explain the structural composition of fat (glyceride), in terms of
Subunits (fatty acids, glycerol)
Triglyceride made of 3 fatty acids bonded to glycerol
Most food fats are triglycerides
Variety
Specificity
What causes variety and specificity?
Characteristics (variety, specificity) caused by
Number of fatty acids
1 = monoglyceride
2 = diglyceride
3 = triglyceride
Fatty acid carbon chain length
Degree of unsaturation
Learning Objective
Explain the differences between
Saturated fats
Unsaturated fats
In terms of
What is saturated?
Carbon bonding
Saturated with what?
Physical characteristics
Learning Exercise
“Saturated fats” are saturated with
A. Cholesterol
B. Glycerol
C. Oxygen
*D. Hydrogen
E. Water
Saturated fatty acids
Saturated with hydrogen
Only single bonds
Relatively large amount (40 – 60% of fat) in animal fat (solid)
Unsaturated fatty acids
At least one double bond
One – monounsaturated
More than one – polyunsaturated
Relatively large amount in vegetable oils (liquid)
Learning Exercise #31
This fatty acids carbon chain, is
A. Saturated
B. Monounsaturated
*C. Polyunsaturated
Learning Objective
Explain what is meant by “hydrogenation” of vegetable oils, in terms of
Fatty acids
Physical characteristics
Unsaturated bonds must be broken, hydrogen added
Learning Objective
Compare butter fat content of
Skim milk 0%
2% milk 2%
1% milk 1%
Whole milk 3.25%