NSD 115 Lecture 1: NSD 115 Fats And Triglycerols

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Department
Nutrition Science & Dietetics
Course
NSD 115
Professor
C.Charles
Semester
Fall

Description
Food Science Notes Lipids: Triglycerides, Phospholipids, and Sterols Fats in Our Food • The fats in our food contribute to their texture, flavor and aroma • Fats are appealing, but because they add more Calories per gram than carbohydrate and protein, they can cause weight gain • The types of fats we eat also can affect our health Sources of Fat in Our Food • Animal sources: meat, cheese, dairy • Plant sources: vegetable oils, nuts, avocados, coconut “Hidden” dietary fat – Cheese, Ice cream, Whole milk, Crackers, Doughnuts, Cookies, Muffins 3 Main Types of Lipids • Triglycerides • Phospholipids • Sterols Lipids—substances that do not dissolve in water Triglycerides • What we normally refer to as “fat” • Triglycerides = one glycerol backbone and three fatty acids Fatty Acids • Fatty acids consist of carbon chains with an acid group (COOH) at one end and a methyl (CH3) at the other end • Saturated Fatty Acids = Fatty acids that are fully saturated with hydrogen atoms and contain only single bonds between the carbon atoms of the carbon chain o Saturated fatty acids are found in both plant and animal products o Usually solids at room temperature • Unsaturated Fatty Acids = Unsaturated fatty acids are missing hydrogens and contain at least one double bond between the carbons of the carbon chain o Monounsaturated fatty acids: contain one double bond along the carbon chain o Polyunsaturated fatty acids: contain two or more double bonds along the carbon chain o Unsaturated fatty acids bend at the double bond site changing the shape of the fatty acid o They do not stack like saturated fatty acids, therefore they manifest themselves as liquids at room temperature Location of Double Bond o In polyunsaturated fatty acids, chemists identify the location of the first do
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