NUTRITN 130 Lecture Notes - Lecture 1: Polyunsaturated Fat, Fetal Alcohol Spectrum Disorder, Canola
19 Mar 2016
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Document Summary
Saturated, monounsaturated, polyunsaturated, omega 3/6, and trans fatty acids. Describe main food sources, impact cardiovascular health an current recommendations. Hdl and ldl health implications of different lipoprotein levels. Sterols: cholesterol: triglycerides, saturated, monounsaturated: one double bond (smokes more easily than a canola oil, polyunsaturated: two double bonds. Omega 3 fatty acids and omega 6 fatty acids. Trans fat: acts like a saturated fat but worse: recommendation: less than 2 grams a day of trans fat: hydrogenated oils: trans fat, can have . 5 g of trans fat even though it says none. Phospholipids: structure: glycerol backbone, 2 fatty acids, one phosphate group, make up cell membranes. Sterols cholesterol (major sterol: manufactured by liver 80, consumed in food 20, animal, plant: role in plasma lipids by way of interference, most of cholesterol is manufactured by our bodies. Cholesterol: bile, cell membranes, precursor to sex hormones, precursor to vitamin d. Gallbladder releases bile into the small intestine.
