NUTR 132 Lecture Notes - Lecture 5: Fish Oil, Monounsaturated Fat, Triglyceride
5 Dec 2018
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Lipids: common properties, diverse group of chemical compounds, one common property, lipids do not readily dissolve in water, should comprise 20% to 35% of an adult"s total calorie intake, energy dense i. 2 to 4 tablespoons of plant oil and 2 servings of fatty fish per week: composed of carbon and hydrogen i. Lipids yield more than twice as much energy (9 kcal) as carbs or proteins (4 kcal: types of lipids and fats, types of lipids i. ii. iii. Triglycerides (most common type in body & foods) Sterols (cholesterol: fats (solid @ room temp) and oils (liquid) i. In triglycerides, composed of 3 fatty acids bonded to glycerol, an alcohol: saturated fatty acids, higher in animal fats i. Solid form: uncooked steak, unsaturated fatty acids, higher in plant foods i. ii. Produce eicosanoids which are involved practically all important functions in the body: omega -3 fatty acid, primarily from i. ii. iii. iv.
