NUTR 200 Lecture Notes - Lecture 13: Cardiovascular Disease, Rancidification, Lipogenesis
31 May 2018
School
Department
Course
Professor
NUTR 200 Nutrition for Today 04/23/2018
MJ Gunnarson, MS, RD 1
Lipids 1
Reading
P 119-126, 130-133,136-137
Chapter 6 - Itrodutio, Oerie of the Lipids, Essetial Fatty Aids, Tras Fats…, Koledge
of Omega-3 Fatty Acids is Growing
Objectives for today:
▪ List some important biological functions of fat in the body.
▪ Name and recognize the chemical structure of the major dietary lipids.
▪ Explain the classification systems for fatty acids
▪ Defie eiosaoids ad idiate the fatty aids from which they are derived.
▪ Name the most prominent cellular location of phospholipids.
▪ Name the most biologically important sterol.
The Importance of Fat
• Energy
o Energy dense: 9 kcal per gram
o Energy storage
o Energy during rest and during exercise
o Used for energy during prolonged exercise, especially after glycogen is depleted
• Fat is essential to many body functions
o Cell membranes structures
o Nerve cells transmissions
o Protection of internal organs
o Insulation to retain body heat
• Fat-soluble vitamins
o Required for their absorption and transport
o Vitamins A, D, E and K
• Fat in foods
o Provides flavor and texture to foods
o Contributes to satiety—fats take longer to digest: help us to feel full longer
find more resources at oneclass.com
find more resources at oneclass.com
NUTR 200 Nutrition for Today 04/23/2018
MJ Gunnarson, MS, RD 2
Lipid classifications
Lipids - diverse class of hydrophobic molecules - insoluble in water
Three types of lipids are found in foods and in body cells and tissues:
Triglycerides = 3 fatty acids + glycerol (3 carbon molecule): 95%
Phospholipids = 2 fatty acids, a phosphate molecule + glycerol: cell membrane
Sterols: cholesterol
**There are four major categories of lipids
Fatty acids
• Classifications – length of carbon chains, degree of saturation, shapes
o Length –
▪ Short-, medium-, or long-chain fatty acids
▪ Determines lipid digestion, absorption, metabolism
o Degree of saturation - How many double bonds are present?
▪ Saturated (SFAs)
▪ hydrogen atoms surrounding every carbon in the chain.
▪ meats and tropical oils
▪ Monounsaturated (MUFAs)
▪ lak hydroge atos i oe part oe doule od
▪ olive, advovado, canola oils, and some nuts: like peanuts and almonds
▪ Polyunsaturated (PUFAs)
▪ lak hydroge atos i ultiple sites ore tha oe doule od
▪ safflower, corn, and sunflower oils. fish and seafood
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Chapter 6 - i(cid:374)trodu(cid:272)tio(cid:374), o(cid:448)er(cid:448)ie(cid:449) of the lipids, esse(cid:374)tial fatty a(cid:272)ids, tra(cid:374)s fats , k(cid:374)o(cid:449)ledge of omega-3 fatty acids is growing. Lipids - diverse class of hydrophobic molecules - insoluble in water. Three types of lipids are found in foods and in body cells and tissues: Triglycerides = 3 fatty acids + glycerol (3 carbon molecule): 95% Phospholipids = 2 fatty acids, a phosphate molecule + glycerol: cell membrane. Hydrogen atoms at the unsaturated bond can be arranged in different positions: Hydrogenation: the addition of hydrogen atoms to unsaturated fatty acids. -takes a liquid oil to a solid form at room temperature. Converts liquid oils into a more solid form: used to create margarine from plant soil, creates trans fatty acids less prone to rancidity remain solid at higher temperatures. Adding hydrogen to an unsaturated fat can alter the position of the double bonds or trans fatty acids. Trans fatty acids have been linked to cancer and heart disease.
