NSC 101 Lecture Notes - Lecture 5: Essential Fatty Acid, American Heart Association, Pancreatic Lipase Family

• School: University of Arizona
• Department: Nutritional Sciences
• Course: NSC 101
• Professor: Jackson

Document Summary

Whole milk and cheeseburgers are high in saturated fats. The american heart association recommends using plant oils rather than animal fats in food prep to decrease saturated fat intake. Triglyceride = 3 fatty acids and 1 glycerol molecule. The main sources of saturated fat in american diets are animal fats. Fatty acid = chain of carbons anked by hydrogens. Triglyceride = glycerol backbone with three fatty acids. Phospholipid = glycerol backbone with fatty acids and at least one phosphorus-containing group. Sterol = multi-ringed compound with a hydroxyl group triglycerides are broken down and absorbed in the small intestine. Many avors are fat soluble, so fat enhances the avor of foods. Fat is required for absorption of some vitamins. Lipids is the class of nutrients that consists of triglycerides, phospholipids, and sterols. The body"s most ef cient form of stored energy is triglycerides. Compared to magarine, butter is higher in saturated fat and higher in cholesterol.