NUTRITN 230 Lecture Notes - Lecture 3: Food Fortification, Oxaloacetic Acid, Extracellular Fluid
23 Mar 2016
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Document Summary
Chapter 5 lipids: group of organic compounds most of which do not dissolve in water. Lipids in the diet and in the human body include: fatty acids, glycerides (fatty acids + glycerol = aclygercerols), phospholipids and sterols (ring structures) Functions of lipids in the body: chief form of stored energy (greater than 100,000 kcals: emergency fuel supply protect internal organs insulation cell membrane component, used to synthesize hormones and other compounds. Functions of lipids in food: source of essential fatty acids: two fatty acids that we can not make in body: carrier for fat soluble vitamins sensory qualities (flavor, mouth feel) provide satiety. Fatty acids are the most abundant lipid: fatty acids are organic molecules made up of chains of carbon atoms with attached hydrogen atoms. They have an acid group at 1 end and a methyl group (ch3) at the opposite end.
