NATS 1560 Lecture 3: Topic 3

• School: Western University
• Department: Classical Studies
• Course: NATS 1560

Document Summary

Fats in nutrition/foods are one kind of lipid. Filters that control the traffic of molecules in and out of the cells. Not important as nutrients in food - whatever that means. Steroids: cholesterol, vitamin d, steroid hormones (estrogen and testosterone). Waxes: not digestible, not relevant, not foods, but may be in foods. relevant when talking about food and nutrition, important for physiologyu. Triglycerides: most important category of fats in food. Classified as saturated fats and unsaturated fats based on the kind of fatty acids they contain. A molecule formed by the bonding of one glycerol molecule and three fatty acids molecules - these are referred to as the building blocks of triglycerides. Different fats are distinguished by the fatty acids they contain: Carbon chain with single carbon-carbon bonds only, there are no double bonds. Prevalently contains saturated fatty acids, but can contain unsaturated fats too. Unsaturated fats contain one or more double carbon bonds.