ESS 3 Lecture 7: ESS 3 Notes- Health and Nutrition
Document Summary
Fats absorbed over a longer period of time: fats increase flavor & palatability of foods, fats contribute to texture & aroma of foods, 4 primary classes of lipids: Triglycerides: most abundant lipid & storage form of fat in our bodies. Phospholipids: primary lipid in cell membranes: fatty acids: chain of carbon atoms & hydrogen atoms attached to each carbon. Differ in chain length: determines their function & role in health and disease; saturation is how many h atoms fill available carbon bonds: saturated fatty acids: fully hydrogenated. No double bonds: food sources tend to be solid at room temp. Tropical oils: unsaturated fatty acids: fewer h atoms. Tend to be liquid at room temp: unsaturated fats. Food sources: olives, avocadoes & some nuts (peanuts & almonds: polyunsaturated fatty acids: More than one point of unsaturation or more than one double bond. 3 carbon glycerol molecule w/3 fatty acids attached.
