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FSHN 125 (27)
John Avens (27)
Lecture

Dietary fat, saturated vs. unsaturated

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

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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

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Description
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
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