NTDT200 Lecture Notes - Lecture 7: Coconut Oil, Sterol, Soybean

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Jennifer Linton

Document Summary

Too much fat, too little fat, too much of some kinds of fat (can lead to heart disease) Triglycerides (most abundant fat in foods and in the body)** Triglycerides: 1 gylcerol and 3 fatty acids ** Fatty acids: even number of carbons (saturated and unsaturated) **omega-3 and omega-6 fatty acids (essential fatty acids) (18-carbon polyunsaturated fatty acids) Nearest the methyl end of the carbon chain. Omega number represents the location of the closest double bond from the methyl end. Omega-3"s closest double bond is 3 carbons away from methyl end. Polyunsaturated fats tend to be liquid at room temperature (corn, sunflower, soy bean and conola)** Saturated fats tend to be solid at room temperature (coconut oil) Length of carbon chain influences degree of firmness. Food sources: eggs, liver, soybeans, wheat germs, peanuts** Food sources: meat, eggs, seafood, poultry and dairy products** Liver makes 800-1500 milligrams of cholesterol daily**