FDNS 2100 Lecture Notes - Lecture 6: Lipid Droplet, Adipose Tissue, Adipocyte

• School: University of Georgia
• Department: Foods and Nutrition
• Course: FDNS 2100
• Professor: Paige Berger

Document Summary

Protect internal organs from shock through fat pads. Fat has twice the energy that carbs or proteins have. Contribute to taste and smell of food, provide texture. Make up bigger tissue known as adipose tissue. Cells in the body can store energy in the body as fat, fat cells differ their whole purpose is to store energy as fat. A lot of energy in a small package. Fatty acids can be: saturated, monosaturated, polyunsaturated (omega-3, omega-6) Triglycerides are the most common form of fat in food and in body. Similar to triglycerides but contain phosphate and nitrogen. Exceptions are coconut oil, palm oil, they are saturated fats, but from plants. Liquid at room temp, will become solid if refrigerated. Food sources: olive oil, canola oil, peanut oil, sesame oil. Serve as raw material for the production of eicosanoids (cause inflammation) in the body. Deficiency uncommon, but if have chronic disease, may become deficient.